Stan Hieronymous' Brewing Local book has a fairly meaty section on KY Common. A good book to pick up.
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I'd be careful about powering an AC unit with the STC-1000- the STC is rated for lower power applications only. I'm guessing an AC unit would fry it. The coldbot was created to handle this application.Any info on the bypass?
Take the leads to the internal t-stat and wire nut them together. This will make it run constant so that you cn turn it on and off with your STC-1000.
I also think it is very important to recognize that the BJCP is a volunteer-based organization. If there is something that you do not like about how it is operating, then you are welcome to get involved and do your best to change it. Everyone is doing it for free.I'm in agreement that the BJCP and Cicerone groups leave most to be desired. However, there is a need for such groups, and I'm sure things could be worse.I need to know those other styles. Often I have entries in the style I like to drink and brew, so I can't judge the styles I know and like the best. So there is a reason to know all of the styles.
My gripe with the BJCP, in addition to the issues others have stated regarding competitions, is the amount of data the require you to learn. I have zero interest in some styles: I don't buy, drink, or brew them. Why make everyone learn all the styles? A jack of all trades is a master of none. Let folks study styles they're passionate about in great depth, and then judge those styles. I'd bet the feedback would be more meaningful, but then smaller comps would have issues hosting all categories.
I'd started studying some BJCP materials, seeing if I'd want to try and take the test...the answer is no. Just like with college, just because I don't have the piece of paper doesn't mean I don't know what I'm talking about. (though I don't profess as wide a range of knowledge of styles, mind you.)
Unpopular opinions, eh? I'm hip...
I don't think rye tastes spicy, not in the slightest. It's bready and a bit earthy, but no spice. Any spice is associated with caraway or choice of spicy hops.
Session IPA, Black IPA, Brown IPA, and Purple IPA are all terms that need not exist.
Homegrown hops are better for bittering than for flavor or aroma. Learn what your average alpha acid is through trial and error, like in the old days before the term "alpha acid" existed.
You don't need to rehydrate your dry yeast. It's one of the big advantages of dry. I know Denny agrees, but many do not, that's why I include this as an "unpopular" opinion.
Glass fermenters are better than plastic buckets. There, I said it, again. Glass is dangerous, yes. Do be very careful with your big heavy glass carboys. Fortunately, stainless would also be fine.
This is a golden example of techniques and processes that are needed at commercial scale but are pretty much pointless at the homebrew scale. Commercial breweries use inline oxygen because it is the best way to oxygenate huge volumes of wort. We at the homebrew scale are fortunate enough to be dealing in small volumes that can be handled easily with simple tools.
Inline oxygen is like using a box truck to get your weekly groceries.