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Messages - dbeechum

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Events / Re: NHC ever in New England?
« on: June 22, 2010, 10:08:07 PM »
For anyone interested in how to go about getting a conference, the AHA staff just made the conference planning doc publicly available:

Events / Re: NHC ever in New England?
« on: June 22, 2010, 06:38:42 PM »
Well that pretty much rules out Boston :)

Bah, if my 18 year old small town living rube could figure out getting from Logan to Kendall. I trust in our members to be smarter than that. (Seriously, one of the scariest things ever in my life, arriving in Boston and dragging my luggage through the T)

If there's any editorial skulduggery going on, I wouldn't be surprised. The fast paced frenetic world of homebrew journalism breeds a certain cutthroatedness in its participants.

Teasing aside, Jill hit it head on - BYO and Zym both do what's hot and what interests homebrewers.

Having said that - I've recently been appointed to be the lead of the Zymurgy sub committee of the Governing Committee. I'm strongly committed to helping Jill make Zymurgy even more kickass and focused on what you need. So if you have any feedback, anything you feel like we should be doing that we're not, topics you want to see covered then please drop me a line at and I'll work with you, Jill and everyone else to see if we can't make it happen.

Events / Re: Pics from NHC 2010
« on: June 21, 2010, 08:09:59 PM »
Its hard to tell because of the distance but are Drew's eyes glassed over... just a few shy of teetering toward the floor maybe?   :D 

Nah, I didn't have that much in the meeting, any glassy eyedness was from having taken a red eye that morning before the meeting.

I catch a plane tonight, so we'll get this kicked off..

What's brewing? For me, oh hell, for me, no brewing, but plenty of beer!

Equipment and Software / Re: Propane Burners
« on: June 14, 2010, 05:16:37 AM »
Some burners are possible to re-jet, but the real thing to look for are burners from your restaurant supply store. Particularly wok burners are fantastic for NG fed brewing.

The issue is that tickets are sold and to a certain minded sort of inspector type, that means the prize in question is being sold for a monetary value. Monetary value + home brew = no no. And that's before you get to the part where states get antsy about "free" giveaways of booze and particularly someone non-licensed giving away booze.

Lessons is definitely the way to go.

All Grain Brewing / Re: Black IPA?
« on: June 14, 2010, 05:11:32 AM »
The big difference is heat in two ways:

1) Naturally, roasted malts will have less lacto on them due to the roasting process. No comment on post roasting inoculation though

2) Steeping cold will deter lacto. Lacto likes warmth, e.g. dead bodies, leftover mashes.

Pimp My System / Re: The Brewkart
« on: June 11, 2010, 11:31:52 PM »
This is loc-line that I picked up from McMaster-Carr

Nifty.. hopefully you don't bring it over the safe point of 170! :)

Pimp My System / Re: The Brewkart
« on: June 11, 2010, 10:52:31 PM »

That's very cool. You use it in the kitchen or in that office?

Also, what's the funny blue kinky return hose in the pot?

Pimp My System / Re: The Brewkart
« on: June 11, 2010, 09:52:20 PM »
I'm guessing homebrewtalk doesn't like the hotlinking.

Trying to think.. what have I done?

Bourbon - Ten High, Maker's.. didn't really find an appreciable difference between the two, particularly over time of aging
Rum - Captain Morgans, Mount Gay, about to do Zaya (almost a waste, but still)
Scotch - Something cheap. :)
Pinot Noir

Its all about organization and the dreaded Mini-BOS panel.

In a nutshell, for categories too big for a single group of judges, the flight is split amongst teams of judges. When done, they come back together and re-taste the top beers from each group. From that tasting they choose 1,2,3.

Here's how that impacts the 2 v. 3 bottle rule: In 2 bottle competitions, the organizers have to ensure that the judges save enough beer for a mini-BOS and that the bottles are immediately re-capped and kept cold. It doesn't always help and the beers suffer before the mini. (Oh, the number of times I've heard "This really was fantastic when it was freshly opened"). Requiring 3 bottles ensures that everyone is on even footing for the mini-BOS.

Also, say something is wrong with one bottle (e.g. poorly capped, no gas, infected, etc) - judges in a 3 bottle comp will request the additional bottle to check to make sure the problem isn't confined to the single bottle.

On the plus side for the 2 bottle rule: organizers need 1/3 less storage space for entries before the competition.

What's the status field saying?

For me, I'm super psyched - I'm brewing one of my recipes tomorrow at Eagle Rock Brewing

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