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Messages - Kaiser

Pages: 1 2 [3] 4 5 ... 119
31
Beer Recipes / Re: Schwartzbier
« on: February 28, 2013, 08:51:46 AM »
The only comment I have is that there is no "t" in Scharzbier :)

Kai

32
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 12:52:07 PM »
I'm talking about registering for the competition, not the conference.  The judges sit for hours writing about the beer; I don't see anything unfair about giving them access to the competition the following year.

I misread that and what you are proposing seems reasonable.

Kai

33
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 12:33:39 PM »
What about paying  judges.  Raising the entry fee by 100% AND having an entry limit of 5 would still prevent the NHC from being a rich brewer game. If you pay judges you may attract more of them.

I've never been comfortable with the idea of taking money for judging, but if judging this year got me reduced/free entry next year or even just gave me guaranteed access - well I wouldn't turn it down...

I wouldn’t have a problem taking money. especially if it pays for gas and other judging related expenses. Even if the money is more than that it would be one way of financing the hobby. I think it’s all about creating more incentives for brewers to go the route of becoming a judge since the community of brewers is growing faster than the community of judges which is why we seem to be having these issues.

I’m not in favor of tying conference attendance/entry to judging. Personally I’d like to see competitions and the conference as separate events. There are many brewers who are not interested in entering competitions or judging but would like to attend the conference. Giving judges a leg up on registering for the conference would be unfair to the other group.

Kai

34
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 11:39:57 AM »
What about paying  judges.  Raising the entry fee by 100% AND having an entry limit of 5 would still prevent the NHC from being a rich brewer game. If you pay judges you may attract more of them.

Lots of unsolicited comment from me, but maybe one future year I have interest in participating which is why I’m also interested in finding a better entry system.

BTW, our club sponsored one entry per group and we selected the entry that will be sponsored by selecting the best beers during a tasting session at a club meeting. That was a pretty nice idea.

Kai

35
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 11:26:38 AM »
The pre-qualification argument to reduce entries is not a good one.  That's what the first round of this competition is for.  If you want to enter a competition where you have to pre-qualify then google MCAB and proceed from there.

It’s clear that judging resources are limited and won’t grow unless more step up to become judges and donate their time. I think everybody who is not a judge should think about that when arguing against a limit and/or qualifier.

There are a number of competitive events (marathons for example) that are very popular and the organizers had to limit number of entries. The NYC marathon has a lottery and to run in Boston you need to qualify. And that qualification in itself is already an achievement.

As I see it there are only a few fair approaches to entry limitation:
- cap on entries per brewer (people need to choose the beers they want to enter and also limits the amount of money one has to pay to have a shot at winning the competition)
- qualification (that is a good one since it may get more people involved in the local competition scene)
- lottery

The speed of your internet connection or your ability to be online just at the right time should not make a difference in your chances of getting your beers in.

Kai

36
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 10:55:24 AM »
Don't bump the price. That would make the amount you can throw at this a big part of your chances to win.



Kai

37
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 10:27:08 AM »
Looks like we got a lot of new members here :)

Not entering competitions myself I do think that a lower limit is a fair approach. That way you'll have judge which beers to enter. Everybody has this limit and that's why I think it would be fair.

Kai

38
The Pub / Re: AB InBev accused of mislabeling ABV
« on: February 26, 2013, 03:33:56 PM »
AB and most other macros, and even some micros, brew a higher gravity strength beer that is then diluted before packaging. That's SOP and had been like this for a while.

Kai

39
General Homebrew Discussion / Re: Lactic Acid Impact on flavour
« on: February 26, 2013, 10:43:04 AM »
I have seen that 400 mg/l number before and think that it probably applies to light lager of general strength (12 Plato). I think the taste threshold is certainly affected by the gravity of the beer and other characteristics. (IBUs come to mind).

Kai

40
General Homebrew Discussion / Re: Lactic Acid Impact on flavour
« on: February 26, 2013, 09:23:13 AM »
Yes, very alkaline well water will require lots of acid. That's why it is recommended to remove alkalinity from such waters (through decarbonation or dilution) even if acid will still be needed to get the mash pH down.

another source of acid is sparge water acidification.

That's why I added reporting of equivalent grist acidulated malt % to the Brewer's Friend Water calculator.

Kai

41
General Homebrew Discussion / Re: Lactic Acid Impact on flavour
« on: February 26, 2013, 09:03:44 AM »
2-5 ml for a 5 gal batch should be fine. this comes out to about 1-3% equivalent amount of acidulated malt.

The concern with too much lactic acid to get to the proper mash pH is that there might be too much lactate in the final beer. But you'll be fine with less than 4% acidulated malt equivalent. There is not much data available on this and this 4-5% limit is what many home brewers go by.

Kai

42
Ingredients / Re: Salt calculation
« on: February 25, 2013, 07:05:43 PM »
So having said that, I have a copy of Bru'n Water on my computer which I open periodically.  It is just too complex and intimidating for me at this stage of my understanding.  The reason I use EZ Water is because it is easy.

Steve,

You may want to look at this: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

It is designed for easy entry but can do as little or as much as you expect from a water calculator.

as for getting 100 ppm, it depends on what you want to be at 100 ppm.

Kai

43
Kegging and Bottling / Re: Beer Line Cleaning
« on: February 25, 2013, 08:42:41 AM »
I used 4% caustic soda this weekend. worked like a charm but I do want to try some BLC since it should be safer than caustic.

Kai

44
Yeast and Fermentation / Re: Lager Woes
« on: February 25, 2013, 07:39:54 AM »
Kai, is that not krausen? Do you skim lager krausen then?

Yes, when I ferment in a bucket I skim the kraeusen. when I ferment in a carboy I let it blow off. Others may have different opinions on this, though.

Kai

45
Yeast and Fermentation / Re: Lager Woes
« on: February 25, 2013, 06:46:21 AM »


Make sure you skim that gunk off the top. You don't want this to fall back into the beer.

Kai

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