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Messages - chinaski

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Beer Recipes / Re: Historic Kentucky Common
« on: April 22, 2017, 12:12:20 PM »
Stan Hieronymous' Brewing Local book has a fairly meaty section on KY Common.  A good book to pick up.

All Grain Brewing / Re: Help with brewday nightmare
« on: April 13, 2017, 12:31:52 PM »
There is a fourth option (which I've done in instances like this): brew the recipe again with a much smaller hop bill and blend it with what you made.  I've done this and tried to brew the second batch to achieve my original target after blending.  It's totally do-able and worth it if its a beer you (and your friends and family) really enjoy.

This thread really spans a gamut of both the good and bad side of forums, from use of strange terms and jokes, to the nit-picking and badgering of one another over what is supposed to be a hobby-related discussion.

One thing I always keep in mind is that these types of experiments are work (and in this case are done by volunteers who are being open with what they find), and each experiment is one data point.  I don't care how many tasters are on the panel, the statistics are such that the conclusions apply to only the experimental beers in the study.  Applying the results more widely requires more data points.  Kudos to those that put out their work- keep it up!

Brew on!

Ingredients / Re: I think my local HBS was wrong about Oats?
« on: April 06, 2017, 01:48:47 PM »
I agree that unless the recipe specified simpson's product then use the home-toasted oats.  Golden naked oats are terrific- but don't tasted toasty.  I use them in pale ales, brown ales, porters - they add some sweetness and creaminess that I enjoy a lot.

Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 15, 2017, 05:44:09 PM »
Sounds like you are open to the feedback that judges and forum member provide- which is great.  Don't forget to also ask yourself if the beer is what you want it to be for your tastes.  Unless your intention is do be a competition brewer, I think its worth holding on to recipes that you like despite competition results.  Try a version addressing the feedback but have some of your own tasting notes from this version to compare to.  My 2 cents for what it's worth.

General Homebrew Discussion / Re: Room AC control by-pass
« on: March 15, 2017, 12:45:25 PM »
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'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.

I've found that it is a relaxing mental escape.  But also my interest in brewing and beer has been a gateway to learn about so many other related topics (history and chemistry for example) that I never enjoyed before.  I was one of the unfortunate ones who had teachers growing up that made little to no effort to relate their subjects to their students' interests.  Thank you brewing for making me a smarter & more well-rounded (in more ways than one) person!

All Grain Brewing / Re: Honing Your Skills
« on: January 18, 2017, 06:29:17 PM »
One additional thing I'll add (because I'm an enthusiastic homebrewer) is to consider learning about tasting your beer critically.  This can be done a number of ways.  I might start by reading what you can about off-flavors (and positive flavors too) and see if you can recognize them in your beer or other beers.  You can steward at a homebrew competition; at my club's our stewards will usually taste beers alongside more experienced judges and learn that way.  Randy Mosher's book "Tasting Beer" is a good resource.

If you keg, you can get a carbonation cap and carbonate whatever liquids you'd like.

Going Pro / Re: Helpful Bachelor's Degree
« on: January 07, 2017, 07:07:29 PM »
I'd pursue which ever side of it you think you'd enjoy learning about most.  You'll get the most out of earning the degree if you're vested in learning something you're interested in, otherwise why do it?  No matter what degree you pursue, you will be learning a lot of things besides those that apply to the brewing world.

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.

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.)
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.
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 could not imagine trying to run a competition using judges that couldn't do whatever categories were needed to be judged.  I think it's hard enough to get enough certified judges to volunteer for a large competition, how would you plan a competition not know what categories you might later have qualified folks to judge?  It just isn't practical.

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.   :o

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.

I agree with these, with the exception of the homegrown hop being better for bittering.  I've gone completely homegrown for my brewing hops and have worked out approximate %AA for the dozen varieties I grow so I can plug them into my old-school recipe spreadsheet.  Certain varieties provide incredible aroma and flavor where I grow them and the way I process them.

It took a club competition on rye beers to show me what rye tastes like- the winning entry had something like 65% rye in it.  Not for me.

Keep my glass carboys in milk crates and I'm all set.

Good topic!

All Grain Brewing / Re: starting all grain brewing
« on: December 21, 2016, 06:47:34 PM »
Amen Denny!  This might be a time for those who want to discuss the technical minutia to PM one another or start another thread.  Let's not scare away new brewers with so many details that they never get started!

All Grain Brewing / Re: Sparge Water vessel
« on: December 21, 2016, 06:20:55 PM »
Are you making 5 gallon batches?

If you batch sparge (like you should  ;)) you can do 5 gallon batches with a 5 gallon cooler for sparge water.

Equipment and Software / Re: Inline Aeration Setup Questions/Concerns
« on: December 20, 2016, 08:50:55 PM »
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.

I tend to agree.  But more power to those that enjoy using more equipment.  Not for me.

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