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Topics - chinaski

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General Homebrew Discussion / Long Shot contest
« on: October 21, 2016, 08:22:20 PM »
Has anyone entered this year's Sam Adam's Longshot Contest and gotten any sort of confirmation that your entries were received?  I sent my entries and my tracking info showed that they arrived and were signed for, but I have not gotten any confirmation from the organizers.  I cannot find an e-mail contact for the comp, and the on-line form for questions to Boston Beer haven't yielded results.  I'm trying to figure out if I wasted my time and money or if they just don't communicate.

Beer Recipes / wet hop ale - why not boil wet hops?
« on: August 21, 2016, 04:18:16 PM »
The hop picking season is happening & I'm doing my second wet hop brew.  Last time (2-3 seasons ago) all the hops went in wet from 60 min to steep.  It turned out fine.  This time I'm adding the hop wet hops (Cascade) only at the end of the boil- 5 min to steep, with FWH and 60 min. addition of dried homegrown Chinook.  I'm doing it this way mostly because my brief "research" on the web indicated that this is how the majority of brewers (home or pro) approach it.

Why is this?  Is the thinking that wet hops contribute more grassy/chlorophyll flavor if boiled or otherwise left in the wort longer?

Just curious what the rationale might be.

FWIW, my wort is:
6.25 lbs Maris Otter
2 lbs. dark munich
1 oz. chocolate malt

Cheers- brew onward!

Zymurgy / Jan/Feb Issue printing error
« on: December 28, 2015, 07:11:34 PM »
Got the latest issue- the gadget issue- today.  It has a big printing error: page 13-27 are repeated, then pages 28-60 are completely missing, then pages 61-76 are repeated, then it has pages 77-88.  Strange.

Anyone else get this?
Any plan for AHA to provide the missing pages in a printed form?  Or should I suck it up and read the pdf version of those?

Happy New Year!

I've always wondered:
Given that increasing mash temp will decrease fermentability of wort of a single infusion mash, what happens if you achieve a higher initial mash temp- say 156F, but the mash looses heat over an hour and ends up after an hour at 148F?  Is fermentability set by the initial temp or can it change if temps go down?  I suspect that if temps decrease in this scenario, the fermentability would increase because the enzyme (I forget which amylase) that influence higher fermentability is still present and will react to the decreasing temp.

Anyone know the answer?

Hop Growing / hop growing webinar - April 8
« on: March 28, 2015, 01:06:32 AM »
From University of Vermont Extension, who has been doing trials for the last several years.

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