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Messages - udubdawg

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Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: February 14, 2018, 08:34:58 PM »
like a lot of people I logged in and saw that I had entries before I got the email.
Just sayin' people should be proactive if something is important to them, not sit waiting until deadlines potentially pass while emails are lost in cyberspace or spam folders.

I didn't even think I could do this, but looks like I have two entries for Chicago. Registered on the last day, haven't gotten an email yet though. My question is: I have 72 hours to pay for entries from when I get an email. If I don't get an email, how do I know when I have to pay? Question 2: if I understand the dates and deadlines in the link below, I have until March 30th to declare a style for my entries?

Yes on the second part about March 30th.
As to the first, if the alternative is possibly having missed an email and thus your 72 hours has already started, I'd just go ahead and see if you can pay now, ya know?

General Homebrew Discussion / Re: WLP585 Belgian Saison III
« on: February 14, 2018, 05:25:33 PM »
can't help, just chiming in that that's annoying; it was a favorite of mine.  >:(

Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: February 14, 2018, 03:20:41 PM »
like a lot of people I logged in and saw that I had entries before I got the email.
Just sayin' people should be proactive if something is important to them, not sit waiting until deadlines potentially pass while emails are lost in cyberspace or spam folders.

General Homebrew Discussion / Re: First Competition- Category selection
« on: January 29, 2018, 02:22:06 PM »

Molasses Mead- This was a mead I made that I substituted molasses for some of the honey. I also added vanilla bean and oak cubes during the secondary. M4C Experimental Mead Category???  Yes

Maple Mead- For this mead I substituted some of the honey for maple and then added vanilla bean in a secondary. M4C Experimental Mead Category???  Yes

Orange Ginger Mead- This is a very dry mead that ginger and orange peel was added to. M3A Fruit and Spice Mead????  Orange peel is treated as a spice, not Fruit, so you're in Spice, Herb, Vegetable, M3B

Peach Vanilla- Semi sweet mead that had peach and vanilla added during a secondary. M3A Fruit and Spice Mead???   Yes

Homebrew Competitions / Re: 1st Competition
« on: January 22, 2018, 03:18:35 PM »
I assume the "wild" refers to the blackberries and not some kind of wild fermentation?

you enter it how it tastes. So if it tastes like a blonde ale with blackberries, that's what you write in Specialty Information for 29A. However that is a fairly flavorful fruit, and a fairly low character style. Is the base style overwhelmed by the fruit? Do they work well together? If you read the guidelines for Blonde ale, do you get the characters it is talking about under the fruit? If not, don't expect it to do that well. Just a warning and preparation for some frustration.
I wouldn't worry about the honey as you didn't add much and some to almost all of the character will ferment out, depending on the honey. It's not an unheard of flavor in blonde ale anyway.

good luck, and welcome to the madness.


Once more it's feedback - this time on the safety of canned starters and our cider episode. Denny gets his mushroom correction on. We stop by the pub to talk a whole bunch of beer news, including GABF breweries, more water canning, how a Ninkasi winner got his brewing shut down and how one restaurant stepped in to save a whole bunch of breweries from losing their kegs. In the brewery, Drew walks through a little math and a spreadsheet for brewing that he uses. In the lab we revisit the keg purge experiment with a couple of listeners feedback. In the Lounge, Drew sits down last year with John Wilkinson, the organizer of the Prarie Homebrewing Companions' Hoppy Halloween Competition and would you look at that - entries are open for this years comp! Then we hit a few questions , a quick tip, and we remember Tom Petty because seriously.

haven't listened but I assume this is about the '17 winner, or, half of the duo I guess?  I was just reading about that.  Suffice to say I think it is super lame. 

edit - let me echo that Hoppy Halloween is one of the best competitions people can enter.  And I'm not entering this time, so ya'll have a chance.   ;)

The Pub / Re: Thank God it wasn't homebrew
« on: September 08, 2017, 06:39:34 PM »
I assume they banned outdoor brewing?  Good luck banning what I do on my stovetop and in my basement.

General Homebrew Discussion / Re: Backsweetening Cider
« on: August 24, 2017, 01:45:05 PM »
I've been making cider for the last two years using Lalvin EC1118, which dries it way way out. I ferment about 5.5 gallons, cold crash, put 4.5 gallons into a keg, and then add a half gallon of cider back in. This balances out the dryness of the cider with a little bit more apple flavor. Isn't this possible just with bottling? The natural sugar from the non fermented cider could prime the bottles.

and then they are left with a 3V or higher carbonated dry cider.

General Homebrew Discussion / Re: Pics of recent brews?
« on: August 23, 2017, 03:53:15 PM »
I submitted four entries into Beer and Sweat.  This is my first time competing in an event... I'm happy! 
First place / Best of show: Kölsch
Second place (category medal): American Pale Ale (this was my test beer for Nelson Suavin hops) 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

the Kölsch was literally half of what I drank over that evening.  I'd claim to have championed it in BOS, but really it was quickly the favorite of 3 of us.  And the APA was better than the Amber I tasted in BOS...It happens.


General Homebrew Discussion / Re: I think I have to have this....
« on: August 16, 2017, 02:30:08 PM »
I think I'd save the extra bucks over a standard pH meter and grab this guy from MoreBeer:

Might need to get a few extra phones with all the blue tooth connected toys there are for brewing, blue tooth connected brewing system, water chemistry kit, pH meter, ABV/gravity readings...Just need one for DO and one for yeast cell counts.

This was a prize for MeadMaker Of The Year this year.  I will not deny my jealousy.

The Pub / Re: The approaching darkness
« on: August 15, 2017, 01:30:27 PM »
Mrs. R is packing a bottle of Heart of Darkness. This is that special time to drink the good stuff!

woah, changing my plans.
maybe you should try to finish the bottle in the 2 minutes of totality.  ;D
what's $150, right?

The Pub / Re: The approaching darkness
« on: August 14, 2017, 03:56:35 PM »
My wife decided we should go to eastern Wyoming, high plains, low precipitation. We will meet friends from CO in Cheyenne. Drive up to a ranch that has a field set aside for 300. It is off the interstates, so hopefully the secondary roads will not be a problem. We are going to relax afterwards, and visit. Once traffic has thinned, we can drive back to Cheyenne for the night.

I have friends who will be like a mile above your heads.  Perks of working for an aircraft company.  Good luck my friend!


The Pub / Re: The approaching darkness
« on: August 14, 2017, 02:44:04 PM »
arranged a quick flight Friday to judge/drink at Beer&Sweat, travelling through KC so I could visit Amanda and Amy and see the eclipse upon my return.  Gotta make the most of those vacation days. Just driving slightly north of town.  Unless it looks like we're screwed by weather or traffic - this is important to me, but not sit-in-gridlock-for-10-hours important.

Let me just say that if you're within a couple hours driving of totality and have the ability to get off work, and the weather looks good, I'd take the opportunity.  99% and shadows will change a bit. 99.9% and you're still seeing something like 1000x as much light as the full moon.  There are plenty of cool effects in the edge region of totality in that <30 seconds.

General Homebrew Discussion / Re: Style Questions for competition
« on: August 08, 2017, 12:59:11 PM »

What would be your idea of "not very hoppy"? At 39 IBU it is in the midrange of the American Stout ranges. Although 39 is not very hoppy

Sent from my LGLS992 using Tapatalk

This is all very dependent on style.. I think they are saying "not very hoppy for the style"

39 BU would be way to low for an American IPA which is somewhere in the 60-100 range if I remember correctly, but 39 BU would also be "very hoppy" for an American Light Lager, which is in the 3-20 range (Coors Light is 2-4 IBU).

just fyi, the guidelines say 40-70.  I will just say that style Hop Creep is real and can be annoying at times.

General Homebrew Discussion / Re: Style Questions for competition
« on: August 07, 2017, 03:10:03 PM »
You need to be able to evaluate your own beer well enough to decide where it goes.  In competition the beer isn't what the recipe says it is, but how it tastes and smells to a judge.  When you taste the beer, is the impression that it is fairly hoppy?  Do you notice hop flavor and aroma immediately?  How bitter does it taste? How does the bitterness balance the rest of the beer?  Is it up front?  Aggressive? Sharp?  Does it linger into aftertaste or disappear after you swallow?  Is it mostly hidden by malt or other flavors?  Don't just look at the IBU.  Roast malts may be adding some bitterness here, and depending on your water the impression of bitterness can vary too.

Understand that everything with "American" in the name is (I'm going to say unfortunately) expected by the average judge to be hoppier than it probably truly needs to be.  I would not enter something as American Stout on the low end of the ranges listed below. Note the repeated use of the word "aggressive" or "assertive"...

Overall Impression: ...a more aggressive American hop character and
Aroma: Medium to very low hop aroma, often with a citrusy or resiny character.
Flavor: Low to high hop flavor, generally citrusy or resiny.
Breweries express individuality through varying
the roasted malt profile, malt sweetness and flavor, and the
amount of finishing hops used. Generally has bolder roasted
malt flavors and hopping than other traditional stouts (except
Imperial Stouts).
History: A modern craft beer and homebrew style that applied
an aggressive American hoping regime to a strong traditional
English or Irish stout. The homebrew version was previously
known as West Coast Stout, which is a common naming
scheme for a more highly-hopped beer.
Style Comparison: Like a hoppy, bitter, strongly roasted
Extra or Export Stout. Much more roast and body than a Black
IPA. Bigger, stronger versions belong in the Russian Imperial
Stout style. Stronger and more assertive, particularly in the
dark malt/grain additions and hop character, than American Porter

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