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Messages - narcout

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436
Yeast and Fermentation / Re: Yeast strain advice
« on: October 16, 2011, 11:17:19 AM »
I'm wondering what you think of WLP007 and WLP028?

I love WLP007 for American IPAs (think Stone IPA or Ruination).

437
General Homebrew Discussion / Re: Judging and Offering Fixes for Flaws
« on: October 15, 2011, 08:35:33 AM »
Because that's what you're doing if you hold back on feedback.  You're lying.

I don't think anyone is suggesting that you hold back on feedback. 

In my mind this discussion is about using a scoresheet to describe a beer and its flaws versus making assumptions and recomendations about the entrant's brewing processes.

438
Equipment and Software / Re: Plate chiller
« on: October 14, 2011, 06:44:38 PM »

439
These are great, thank you.

Have you all ever thought of videotaping the conference seminars?  I bet you could bring in a decent bit of revenue by selling access to a real time video feed for people who aren't able to attend in person.  You could also sell downloadable videos afterwards.

If they were priced decently, I'd probably purchase a few.

440
General Homebrew Discussion / Re: Judging and Offering Fixes for Flaws
« on: October 14, 2011, 04:17:25 PM »
I try not to tell them how to fix flaws, I want to tell them how to improve the beer.  If the flaw is that the perceived bitterness is too low, I would just tell them they need to increase the perceived bitterness.

I'm not a judge, but as an entrant, I much prefer what you've described above.   

441
I'm planning to brew a smoked hefewiezen for Sunday. Also transferring a rye IPA to secondary for dry hopping and tapping a keg of Belgian Wit.

442
The Pub / Re: A Game of Thrones
« on: October 02, 2011, 08:35:56 PM »
I'm hoping the books are consistently as good as GOT because I think it's probably the best fantasy book I've read other than LOTR.

I don't think you are going to be disappointed.

443
Ingredients / Phosphoric acid
« on: September 25, 2011, 10:28:21 AM »
I recently started adjusted the pH of my sparge water with 10% phosphoric acid. 

How powerful is this stuff?  I've been pretty careful with it, but will I get a nasty burn if I accidentally spill some on my hand?

444
Kegging and Bottling / Re: Kegerator best practices.
« on: September 23, 2011, 03:15:43 PM »
Recently added a few taps tp my fridge, wasn't sure if there's anything I should be doing to the taps and/or lines if I go a week or two between getting brew out of them. I do not have soothers.

You should be fine though you'll probably want to discard the first ounce or two of beer that's been sitting in the lines before you fill up a pint.

You could also grab a couple of these: http://www.williamsbrewing.com/KLEEN-PLUG-P2444.aspx

445
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/23 Edition
« on: September 23, 2011, 01:38:01 PM »
I'll be kegging a Belgian Wit tonight and brewing a rye IPA tomorrow (ok fine, it's Denny's rye IPA) - gonna get it right this time too.

446
General Homebrew Discussion / Re: NHC Gold and Single Infusion Mashing
« on: September 23, 2011, 12:26:16 PM »
There are so many factors at play in the brewing process that makes it hard to nail down any one process or technique as the winning one.

Agreed.  I think excellent beer can be brewed using a variety of different techniques on a variety of different systems (fly vs. batch sparge, decoction vs. single infusion mash, conical vs. bucket fermentor, plate vs. immersion chiller, etc. - none of these are going to make or break you).

447
General Homebrew Discussion / Re: NHC Gold and Single Infusion Mashing
« on: September 22, 2011, 10:51:26 PM »
Last year the gold medal recipes included:

18 single infusion mashes;
1 multi-step mash; and
4 decoction mashes.

448
General Homebrew Discussion / NHC Gold and Single Infusion Mashing
« on: September 22, 2011, 08:39:52 PM »
I was just looking through the NHC gold medal recipes in Zymurgy, and I noticed that of the 23 gold medals for beer:

15 were single infusion mashes (with and without mashouts);
4 were multi-step mashes; and
4 were decoction mashes.

Included in the single infusion mash category were such styles as Vienna Lager, Schwarzbier, Bock, Cream Ale, and Dusseldorf Alt.

I'm not knocking step mashing or decoction mashing (they both obviously have their place), but that's a pretty strong showing for the single infusion mash.

449
The Pub / Re: Anvil
« on: September 15, 2011, 03:13:30 PM »
Yeah, I saw it awhile ago in the local budget theatre.  It was awesome.

There's a documentary in a similar vein about an aspiring filmaker called American Movie that you might be into if you like Anvil.

450
The Pub / Re: Where Were You on the Morning of 9/11/01?
« on: September 11, 2011, 05:46:06 PM »
I was in the lobby on the 30th floor of 101 Park Avenue watching the towers burn and fall.  I had been living in NYC for about a month and had just started my first job out of college.   


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