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Messages - jeffjm

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Other Fermentables / Re: Ey! Where you get your honey at?
« on: June 23, 2015, 01:01:41 PM »
If you have any farmers markets nearby,  local beekeepers may have a presence there and might be willing to sell in bulk.

Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 17, 2015, 06:59:27 AM »
I completely get the idea of having the cells be active.  On the other hand,  I don't want to dilute my batch with several liters of starter wort. How can you minimize the amount of starter wort pitched while keeping the cells active?

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 17, 2015, 06:30:01 AM »
I originally liked the idea of a midwest super-club, but I'm starting to think that the formation of a huge club isn't going to solve the problem of huge clubs being the only ones with a chance at winning CoTY.

Amanda's suggestion about GABF-style categories is a good one. I think it could be made even better by splitting the categories into small regional club, medium regional club, large regional club, and internet-based club. With the current entry limits, I don't see how even a club with 200-300 members can compete with a club that has thousands. FWIW, I come from a large club by most standards, but so few of us compete that we'd never win.

Events / Re: Craft beer and brewing party Thursday night at NHC.
« on: June 08, 2015, 12:14:18 PM »
Yep, will stop by for at least a bit.  Information about it is proving hard to come by - it's not publicized anywhere that I can find.

Ingredients / Re: Malting company of Ireland Pale malt
« on: June 06, 2015, 12:01:36 PM »
Same maltster makes that ale malt, stout malt, lager malt and distilling malt. All different varieties of malted barley.

BSG was giving away samples of the stout malt at GABF last year. I picked some up and used it to make a hoppy lager. I got great extraction from it and the flavor was very soft and worked well for a lager. Less grainy than many pale malts. That matches the maltster's description very well.

All that is to say when the maltster's website says the ale malt is brewed to be sweeter and amber-colored I believe it's probably accurate. I'd suspect it is similar to a maris otter rather than an American pale malt.
I spoke to the BSG rep about this malt at last year's NHC. He saw no problem with subbing it for Maris Otter, except that you might need to use a little less because of greater extract potential. 

Of course, his job is to sell the stuff, so YMMV.

Events / Re: NHC 2015: good eating nearby?
« on: June 05, 2015, 02:56:45 PM »
Check out 30th St in North Park for a lot of interesting restaurants as well as the Toronado SD
In that vein, if you're going to be in town on the Tuesday, there are possibly still tickets left to the Taste of North Park event.  That would give you a chance to sample the food (and beer) in that area for $20.
Tickets are still available - I just bought mine.

Events / Re: NHC app
« on: May 29, 2015, 03:17:26 PM »
Yep, this app will be very helpful. I wasted half an hour at work today planning what seminars to attend!

All Things Food / Re: For the cool-climate gardeners
« on: February 25, 2015, 08:45:34 AM »
Another vote for Johnny's.

Last November I put some of their peas, spinach, and lettuce seeds in the garden under burlap hoping they'd pop up in early spring. A couple weekends ago we had highs in the mid 50 fifties and they were just starting to come up.

Now they are under ice and snow, and we've had several days with lows below zero. :-(

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 23, 2015, 08:27:56 PM »
An 80 with that little experience is outstanding.  Great job!

Just out of curiosity,  when did you take the test?

Homebrew Competitions / Re: Competition changes your category
« on: February 08, 2015, 02:34:12 PM »
Something doesn't add up. Mid-Winter is using 2008 guidelines according to their web site, so there shouldn't be a category 34 in the first place.

Maybe they split categories apart and your entry landed in Table 34, or Medal Category (not BJCP category) 34?

General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 05:57:18 PM »
On the other hand, when it's 104 and your forehead is dripping sweat into the boil kettle and mash tun - cold weather sounds really good.

The Pub / Re: Avoid the new Tapatalk
« on: December 31, 2014, 08:42:49 AM »
Is it just me, or is there a hard limit on how many posts the timeline view displays? I don't see where to tell it to load more posts.

General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 15, 2014, 11:25:40 AM »
I dry hop for three days at room temps - usually mid or low 60s as it's in the basement.  I suspend a pre-boiled mesh bag with hops and a stainless steel weight halfway into the keg with unflavored dental floss. If I am using more than 2 oz, I'll use two bags so all the hops get contact with the beer.

Twice a day I will connect CO2 to the liquid out post to agitate the beer and hopefully swirl the bag around.

General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 11, 2014, 04:38:02 PM »
Basic Brewing and BYO did a group experiment a couple of years ago on this topic. According to them, additional trub helps fermentation vigor and quality, or at least didn't hurt. The difference between the two was generally detectable both in terms of clarity and flavor, but preferences were about evenly split as to which was better. The "trubier" beers may have been a bit hoppier, but also a bit more harsh.

Unfortunately I can't find anything that was written up in BYO as a result. The MP3 - about an hour - is still worth listening to if you've got some time.

Other Fermentables / Re: Cranberry Melomel
« on: December 11, 2014, 04:02:38 PM »
Lots of good info here - thanks to all who've replied.

I've used the Trader Joe's cherry juice before and been happy with the results. I expect I'd be just as happy with the cranberry juice.

Good point about freezing fruit rather than boiling - I'd completely forgotten about pectin. Maybe I'll use whole cranberries and juice both - that might be over-the-top with cranberries, and as Michael pointed out, I can always blend with a plain mead.

I'm actually looking for about 16%, which seems like it might be the limit of what 71B can do. I'd like the ending gravity to be around 1.030. As a WAG, that seems like about where the residual sugar will balance the tartness of the cranberries. That calculates out to an OG of 1.150 - seem reasonable?

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