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Messages - tomsawyer

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1396
General Homebrew Discussion / Re: No Foam with Star-San
« on: February 28, 2011, 06:21:11 AM »
I don't fear the foam, but I'd fear no foam.

1397
All Grain Brewing / Re: Mash Out
« on: February 27, 2011, 06:44:08 AM »
Mashout isn't instantaneous, it takes around fifteen minutes to denature enzymes.  If you were "mashing out" the whole time instead of just at the end I think you'd ge a really low efficiency AND the wort wouldn't attenuate worth crap.  Tom, I see what you mean in that the thermo is a new item.  I've heard more instances of a coarse crush leading to 60% efficiency than a bad thermometer.

1398
All Grain Brewing / Re: Mash Out
« on: February 27, 2011, 01:02:48 AM »
I'd say it was the crush if your thermo checked out with the others.

1399
General Homebrew Discussion / Re: What tap handle you would pick?
« on: February 25, 2011, 12:27:35 PM »
I'd also suggest as large of lettering as you can fit.  At 48 my eyes are going and I find myself squinting at the tap handles to find someting interesting.  You make it easy to see, I'm more inclined to pick your brew.  I don't give a hoot about your motto, I want to see your name and the beer style.  Lots of places have the taps at the back of the bar instead of out by the counter.  My vision is worse close up, but even if its in focus from six feet if the letters are small I can't make it out.  I don't typically ask the bartender to tell me what he's got, they're often busy and sometimes they don't even know.

1400
I think the more specific you can be, the better.  The numerical scoring of judging requires that you have something to compare to.  The base beer style gives you those signposts to look for.  Then you look also for the fruit characteristics.  My wife just stewarded for a specialty beer category in a recent contest and she said there were several that gave no indication of base style, and the judges were left to make guesses about it so they could do their thing.  Needless to say those beers didn't move on.  When you've got ten minutes to pour and evaluate a beer, you don't want to be having to guess what it is.

I'm a newbie at judging so take my opinion for what its worth.

1401
General Homebrew Discussion / Re: What tap handle you would pick?
« on: February 25, 2011, 07:23:53 AM »
#1 isn't a Belgian style glass is it?  #3 lets you see the logo while the bartender is pulling your pint, I like that.

Of course its what comes out of your tap that matters.

1402
General Homebrew Discussion / Re: Beer in a Week?! Zymurgy article
« on: February 24, 2011, 07:57:37 PM »
One thing that make make a difference for your best bitter Lennie, is recipe formulation.  If you think it is better after 17 days than you can wait, but it is possible that tweaking the recipe can improve the taste of it very young.  Do you use a lot of yeast, or a normal amount?  1.5-2x is pretty important I think.

Drew, was MB's stout on nitro?

I make half batches so I usually pitch pretty generously, but I'll try really socking the yeast in and see if that makes a difference.  I'm playing with the West Yorkshire strain right now, its not super fast but a nice attenuative strain.  I was a big S04 fan when it was $2/ packet.

My last bitter was TF Maris Otter 90% and 0% Simpsons 37L crystal, First Gold hops to 25 IBU, 1.046/1.012.  It was bottled and is pretty tasty.

1403
General Homebrew Discussion / Re: Beer in a Week?! Zymurgy article
« on: February 24, 2011, 02:29:44 PM »
When I can think of something new to write about!

Hopefully you'll be able to author an article entitled "bringing Oregon homebrew law into the 21st century."

1404
General Homebrew Discussion / Re: Does Barrel Aging Increase ABV?
« on: February 24, 2011, 02:25:26 PM »
My sanitizer of choice is Wild Turkey Rye, neat.  You don't need to fear the foam with this stuff, but you should respect it.

1405
General Homebrew Discussion / Re: Does Barrel Aging Increase ABV?
« on: February 24, 2011, 12:29:13 PM »
This discussion inspired me to write an article for submission to Zymurgy.  I included a condensed version of this topic as well as some barrel basics (oak types and toasts) and my personal observations using small volume barrels for wine and beer.  I've written for other hobby magazines but never beer-related.  Think theres a chance this could get published or does it need to come from somebody with serious credentials?

1406
General Homebrew Discussion / Re: Boil Time with All Munich ?
« on: February 24, 2011, 10:26:13 AM »
Munich/Vienna's been kilned pretty well so that ought to really knock down the DMS.  its my understanding that this is a big reason why pils malt has more of the precursor, it gets minimal kilning. 

As for the long boil, the kilning should also make that kind of redundant.  You could just add a little dark Munich if you want higher FG/sweetness/color.

1407
General Homebrew Discussion / Re: Beer in a Week?! Zymurgy article
« on: February 24, 2011, 10:19:48 AM »
Sorry to have jumped the gun, I'm usually last to get a magazine.

I see Ant is talking about English running beers too.  I'll have to give this a try just for kicks.  My supply of best bitter is starting to run low, I've found myself reaching for it a lot lately.

I didn't see Denny's article yet, I'm about done with Drew's.  I do need to get some better grain sack storage, I've maxed out my current supply of plastic tubs.

1408
General Homebrew Discussion / Beer in a Week?! Zymurgy article
« on: February 24, 2011, 08:54:23 AM »
Has anybody tried this?  It sounds like a recipe for disaster, on the other hand I can get a best bitter in the keg in ten days but I think its better after another week.

Oh, and its by our own Tom Schmidlin.  Nice stuff Tom.

1409
All Grain Brewing / Re: Batch Sparge for Wheat Beer?
« on: February 23, 2011, 02:51:52 PM »
I've never done a ferulic acid rest and always get plenty of spicy phenols.  No protein rest, you want it cloudy.  Although the dark beer won't show it anyway.  Be sure and give your impressions of this recipe, it looks interesting.  Wheat four ways.  Too bad they don't sell wheat hulls.

Really sorry to hear about your buddy.

1410
General Homebrew Discussion / Re: Does Barrel Aging Increase ABV?
« on: February 23, 2011, 12:59:10 PM »
I had thought ethanol would move out faster because it is more volatile, but maybe volatility isn't really a factor.  I think now that the components are moving through as a liquid and only volatilize near the outer surface of the wood.  In this case its only the size of the molecules relative to the porous matrix of the wood that determines relative speed of movement for a given gradient.

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