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Messages - revolutionisbrewing

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1
Homebrew Competitions / Re: NHC Certificates
« on: August 22, 2013, 09:09:32 AM »
Should I be worried that I haven't gotten my score sheet back yet for the final round?  A friend of mine from my town got his a couple weeks ago...

2
The Pub / Re: Just sayin
« on: June 06, 2012, 08:38:04 PM »
I'm so glad this is being brought to light.  After 6 years of Latin, hearing Ply-nee is like nails on a chalkboard.  I guess I had too good a teacher.

Say it with me....Plih-nee...Plih-nee...tell your friends...

Still my favorite beer.

3
Events / Re: Regional Conferences?
« on: April 03, 2012, 08:32:09 AM »
Maybe somewhere in the 500 to 1000 range depending on the venue.  Include the club night, pro night if there are enough local breweries interested to make it feasible.  Allow local brewers/homebrewers to speak.  Probably keep it around two days.  Basically just downsize the NHC and probably exclude the competition/awards portion, unless maybe it is held in conjunction with the NHC regionals?  Just a thought.

Glad to hear you're working on it!

4
Events / Regional Conferences?
« on: April 03, 2012, 06:11:14 AM »
I live in SW Virginia, have been brewing for 6 years and have never been to an NHC.  I'm not sure if anyone else in my club of 80 members has either, and as long as they are held on the west coast, it will probably stay that way.  Yes, it will be in Philly next year, but if I have to miss that one for any reason (newborn baby?), when will my next opportunity come?

This isn't meant to be a rant against the NHC - I understand that the west coast sites were selected out of logistical necessities.  This is a request for the AHA to expand and share that conference experience on a smaller scale at the regional level.  As it is, there are probably thousands of members turned away from the NHC every year due to ticket availability.  Holding conferences throughout the year for several hundred members at a time would allow more of us to share our homebrew and interact with a wider homebrewing audience, present our findings and listen to other experienced homebrewers and local professionals.

Yes it would take more planning and coordination, but I think clubs from smaller cities not equipped for an NHC would embrace the opportunity to bring homebrewers to their area.  Sure we have rallies now, but they're missing the key component that makes NHC so appealing...homebrew!  If I want to dress up in a funny costume and share my beers with people from other cities, I shouldn't have to buy a plane ticket.

What say ye?

Kevin Campbell
VP - Star City Brewers Guild

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VA / Roanoke Learn to Homebrew Day 11/2/2011
« on: October 26, 2011, 12:15:23 PM »
The Star City Brewers Guild presents Learn to Homebrew Day 2011 at our host site Blue Ridge Hydroponics and Homebrewing Company at Williamson Road Plaza in Roanoke, VA from 11 to 4pm. Please note the store location has moved across the street to 5327D Williamson Road, Roanoke, VA 24012.  We'll have food, samples and demonstrations of homebrewing from beginner to expert. For more information visit the websites below or send me a private message.

www.starcitybrewers.org
www.blueridgehydroponics.com

Kevin Campbell
Star City Brewers Guild Treasurer

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Ingredients / Do Pur water filters add minerals to your water?
« on: January 23, 2011, 05:02:55 PM »
I use a Pur 3-Stage water filter attached to the sink for filtering my brewing water.  The 3rd stage supposedly lets the water run over a mineral bed which imparts a "better flavor" to the water.  I assume that means it's adding minerals to my water.  I'm wondering if that is the case, and if so, are they minerals that will affect my water profile for brewing?  Which ones?  Is it adding enough to the water to make a noticeable difference?

7
General Homebrew Discussion / Re: BJCP Competition styles - help!
« on: December 31, 2010, 09:20:33 AM »
I think they definitely come through...I'll go with Belgian Specialty for both.  Thanks!

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General Homebrew Discussion / Re: BJCP Competition styles - help!
« on: December 31, 2010, 08:57:14 AM »
True, but they will know what the special ingredients are in the specialty categories.

9
General Homebrew Discussion / BJCP Competition styles - help!
« on: December 31, 2010, 07:38:56 AM »
I have a couple of beers that blur the style guidelines and I'm not sure where to enter them.

First is a Belgian Dark Strong Ale with figs - Belgian Specialty or Fruit Beer?

Second is a Hibiscus Witbier - Belgian Specialty or Spice/Herb/Vegetable Beer?

Or am I missing something?

10
Yeast and Fermentation / Re: Bottling with dry lager yeast
« on: December 02, 2010, 06:59:57 AM »
I've got a 10.1% Belgian Tripel brewed with a 3rd generation WLP575 Belgian Ale Yeast Blend (built up from a Wit and a Blond) that's been in bottles for about 4 months now.  The first 2-3 months were above 70 degrees.  This yeast was also repitched after the Tripel into a Belgian Dark Strong Ale, and it attenuated well.  The alcohol tolerance is listed as Medium-High.  That beer has been in a secondary for quite a while, sitting on figs, and that would be the one I'm most concerned with.  The Rye Barleywine has been in bottles for 3 weeks and seems to be starting to show signs of life.  That one is 9.5%.

11
Yeast and Fermentation / Re: Bottling with dry lager yeast
« on: December 02, 2010, 06:27:45 AM »
Will the rest of the dry yeast keep fine in a Ziploc bag in the fridge?  Should I vacuum seal it?

12
Yeast and Fermentation / Re: Fermentation Problem
« on: December 01, 2010, 07:47:03 PM »
I would suggest pitching the 2nd active starter, and also warm the beer up as 67 is fairly low after the first couple days, and you shouldn't have problems with off flavors from temp at this stage in the game.  I've had success with this method before on a Schwarzbier I'd all but given up on weeks after it had stalled out.  Get it up to 72-75 F if you can.

13
Yeast and Fermentation / Bottling with dry lager yeast
« on: December 01, 2010, 07:39:50 PM »
I've been having issues with bottle carbonating my high alcohol beers recently, even at 70+ degree temps, over several weeks to months. I'm using what I've calculated to be enough cane sugar for the size of the batch to reach 2.5-3.0 Volumes CO2, depending on the batch, so I think my priming process is sound. 

I'm considering buying some dry lager yeast, rehydrating a bit and adding it to the priming bucket with my sugar to aid carbonation.  Should this be sufficient?  Do I need to worry about the lager yeast eating more than just the priming sugar and therefore winding up with overcarbonated beers?

Also, I'm a tight wad and was wondering if there was a safe method of storing the extra dry yeast for another batch, if I only used half a package per 5 gallons at bottling.  (Would this be enough in the first place?)

Finally, am I on the right track with dry lager yeast, or should I use dry ale yeast, make a small starter...?

14
Ingredients / Re: Weyermann Pilsner malt - potential extract?
« on: November 23, 2010, 07:43:26 PM »
Thanks.  When I plug that in to ProMash, I get an extract of 1.038.  However, that doesn't jive with a formula I got from another forum:

SG = (DBCG - MC - .002) * 46.214

For a fine grind of 83 with a difference of 1.65, that would give me the following:

((.83 - .0165) - .04 - .002) * 46.214 = 35.65 or 1.036

Am I missing a variable?  Which formula is more accurate?

15
Ingredients / Weyermann Pilsner malt - potential extract?
« on: November 23, 2010, 06:40:53 PM »
Does anyone know the potential extract of Weyermann Bohemian Pilsner Malt, or any specs that could help nail it down, i.e. DBCG and moisture content?  The website is no real help.

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