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Messages - AmandaK

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1
My question, after ive rambled enough, is are there any kind of worksheets that have brewing equations that are incomplete or that give you a kind of word problem so that even if your not physically brewing you can still continue learning?

1) Join AHA. Listen to all of the NHC Seminars that interest you. http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

2) Now that you're an AHA member, read the online back issues of Zymurgy. http://www.homebrewersassociation.org/magazine/ezymurgy/

3) Find a local homebrew club and join them! Get involved and learn from the people around you.

4) You say you have "all of the books", but I would venture a guess that you don't have all of them. Do you have these?
  • Malt/Hops/Water/Yeast
  • Brewing Better Beer
  • Modern Homebrew Recipes
  • Brewing Classic Styles
  • The entire Classic Beer Styles series: http://www.amazon.com/lm/R3OSZ1WJXFCXZA
  • Brew Like a Monk
  • Farmhouse Ales
  • Wild Brews
  • American Sour Beers
  • Brewing with Wheat
  • IPA
  • Radical Brewing
  • Experimental Homebrewing
  • New Brewing Lager Beer
  • Principles of Brewing Science
  • Brewing with Wheat
5) If you have all of those and read them all, check out the BJCP. Education is a huge effort of the BJCP, one which I can personally attest to. http://www.bjcp.org/

6) If you're still bored between brew days, have a listen to some Basic Brewing Radio podcasts. http://www.basicbrewing.com/index.php?page=radio

Cheers, and happy brewing!

2
Kegging and Bottling / Re: Cat proofing faucets
« on: September 01, 2015, 04:57:21 AM »
Just thought of something... I'm going with perlick 650ss faucets. Does the flow control work as a shut off?
Yes they do.

3
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 21, 2015, 05:04:26 AM »
Tell your yeast you are putting them ina 5.5 gallon starter.

Does anyone else absolutely love having Jim here? :D  I think I smile at every post.

4
All Grain Brewing / Re: Yeast for saison blending
« on: August 21, 2015, 05:01:05 AM »
If you can get your hands on it right now, WL has their WLP 585 Saison III out. It's easily one of my favorite strains.

What's it like, Drew? Curious minds.  :)

5
General Homebrew Discussion / Re: Beer Writer Needs Your Opinion
« on: August 21, 2015, 04:55:31 AM »
In response to cheating, I'd say "who the hell makes the rules and who's keeping score?".  This is a hobby, not a competition.  Use whatever equipment you like that makes your brewday fun.

My thoughts exactly, Denny. And anyone who thinks that brewing on a semi/fully automated system is cheating clearly has not brewed on one.

Quote
1 - What's your own experience?
I have a semi-automated system. Sabco Brew Magic from 2009. Some days it is a royal PITA, some days it is a dream. I would imagine that other semi/fully automated systems are the same way. It takes a good long while to figure out how to properly brew beer on the thing.

Quote
2 - If you have not seen a closed system brew, what's your perception?  Are you interested in seeing or trying?
I do not think it is for everyone, but I would like a PicoBrew as my "test system" for the Sabco.

Quote
3 - Is trial and error necessary to be a good brewer?
Absolutely. If trial and error wasn't important, we wouldn't have this forum. And Denny's wouldn't have his Experimental Homebrewing book.

6
Club Leadership & Organization / Re: Advice on organizing competitions?
« on: August 17, 2015, 01:44:48 PM »


 
We had two judges disappear between the first and second session. No idea why.

I'm not speaking for the judges, but you answered your question in your first sentence:
Our club just did one this past weekend, no one on the team had ever done one before, it was a s**t show.


Anyway, your list of lessons learned is good and something you should write down and keep for next year. We keep a list of our lessons learned and pass it on to our next year's organizer. Definitely keeps us on the up and up throughout the years (34th annual is next February).

7
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 14, 2015, 11:33:54 AM »
I'm still not going to roll my eyes at you.

It wasn't meant "at" you. It was a general feeling at the comments made towards graders, that's all.

8
You have to do it, it's so easy!

I have clearance from the husband. 8) Berliner Weisse should be a go on 8/22-8/23. Woot!!!  Thaaaaanks Marshall.  :D

9
And a stone isn't hard to keep up. Some of y'all use pH meters...now come on, don't give me that excuse that a stone is hard to maintain...

Touche, good sir, touche. :D But I can't only have one royal PITA in the brewery. For me, I'll put my PITA eggs in the pH meter basket. Some days I just hate that thing.

...  That's all I have to say about HBT other than the forum is chock full of one-year-wonder home brewers who are absolutely certain that they are master brewers.  This forum is smaller.  However, on average, the level of experience each forum member possesses is much higher, and so is the maturity level.   There are many amateur brewers on this site that have been through many home brewing fads.

^^^ This! I used to be on HBT all the time back when I began in 1998.  By around 2006-7, I spent less time there.  Now, it's a different place completely- one I don't care for so much. Just my opinion. This forum is the only one I look at on a nearly-daily basis these days.

+1.050

10
However you deliver sufficient oxygen for an optimal fermentation is the best way to do it :D

I used to shake and it worked very well. I use O2/wand and it works very well. Difference is the effort I put in, that's all.

Especially when you're talking 1 gallon batches, no need for anything but shaking IMO.

Absolutely. I was just getting frustrated talking to a poster on the HBT who was adamant that Pure O2 was the ONLY surefire way for making great beer.

They didnt come right out and say this but that was the point of their posting.

I believe this was the post that got my interest and sparked some debate:

"While these methods are adequate for making beer, they are not optimal if your goal is to make the best beer possible.

No matter what technique you apply with air, you'll never get above 8ppm oxygen in your wort due to the fact that air is only 21% oxygen. This is enough for low gravity ales, but high gravity ales and all lagers require 10-14ppm O2. This can only be achieved by using pure oxygen.

Investment in an O2 setup will significantly improve the quality of all your beer."


Ahhh... pontificating on the internet.  ;)

I listened to those people in the beginning of my brewing career, but have switched back to the mix stir. I didn't see a difference in the quality of my beer (citizen science!) when using pure O2 and I didn't care to keep the stone up. Perhaps if I get bored and money is burning a hole in my pocket, I'll add an in-line O2 thing to my chiller - but it seems kinda pointless.

Edit: I think Steve, Jon, and I are actually the same brewer but in different states. Ha.  8)

11
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 13, 2015, 02:23:40 PM »


That's really the target all the grading teams should aspire to.

How about just a "Thanks graders, ADs, and EDs!"?  ::)
Because what I mean is 'that's really the target all the grading teams should aspire to'.  Not sure what exactly is eyeroll worthy about that.

As a grader, it becomes quite old to hear time and time again that graders need to do "x" or "y". It is a very thankless job, all the while listening to the peanut gallery about how and when it should be done. Meanwhile, I chugged away at another exam on my lunch hour... hence the eye roll.

12
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 13, 2015, 01:07:20 PM »
I assume there is room for more judges at higher ranks, right?

Do it. Do it! DO IT!  ;D

But seriously, there is plenty of room here - especially if you're wanting to help out!  ;)

13
Good write up Marshall. Makes me want to finally give this a go. Berliner Weisse is the only sour style I haven't brewed!

Something of note:
Quote
Since I started making sour beer a couple years ago, I’ve been amazed at the impact a seemingly small difference in pH makes.
I'm sure you know this - but don't forget that pH is measured on a logarithmic scale. A decrease of 1 means that it is 10x more acidic.

14
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 13, 2015, 07:55:45 AM »
That's really the target all the grading teams should aspire to.

How about just a "Thanks graders, ADs, and EDs!"?  ::)



OP- great score. Congrats! Do you think you'll take the written at some point?

15
Kegging and Bottling / Re: Second pour always less carbed
« on: August 12, 2015, 09:00:08 AM »
The first pint will always have a bit more head because the beer will warm in the line causing the beer to shed gas. Probably it's just that; the carbonation should remain the same due to the pressure and temperature of your set-up.

This is your answer. If your lines were chilled as well as your kegs, all of the beer would pour the same.

I'm not sure this is 100% accurate.  I serve from picnic taps that are entirely inside the fridge with my kegs.  The first pour is always different due to the beer that is in the lines.  I don't know if the beer in the lines loses carbonation or what exactly happens, but the best approach for me is to clear the lines (drink or dump) and then pour.  After the lines are clear I will get a consistent pour.

I don't pour a pint every day (even not for several days) so my experience may be different from yours if your taps are in regular use.

The reason that your first pour is different is that the beer in those lines are a higher temperature than the beer in your kegs. This is due to many reasons on different systems: vinyl lines insulating from the fridge/freezer air, the air around the lines actually being warmer (especially common in chest freezers but not uncommon in old fridges - cold air sinks & taps are usually higher than the keg), etc. Carbonation is temperature dependent. Carbonation will come out of solution at higher temperatures. Once you pull fresh beer (at the keg temp) into those lines, it takes time to rise in temperature, which is why the first pour can be foamy on many systems. Even a 5*F rise in temperature in the 'line beer' will cause foaming. Stick a thermometer in the beer that you dump - I'll bet that it isn't the same temp as the beer that you drink from the second pour.

Source: I have a fairly involved draft system at home. Long draw, rise in elevation, air cooled remote box, flow control faucets, barrier lines, etc, etc, etc. If there is a problem with a draft system, I bet that I've seen it in my own home. I've had a draft technician over to diagnose the multitude of issues this thing has - it's safe to say that I've learned a lot in the past year.

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