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Messages - snowtiger87

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286
All Grain Brewing / Re: How does my grist look?
« on: May 02, 2012, 01:31:30 AM »
I run extra hard stuff like malted rye or wheat through my mill twice put that is about it. I am going to brew with malted spelt in a couple months so that will probably go through twice as well.

287
Quote
Snowtiger - do you feel that the Special B comes through the roast barley?

Yes, I think it comes through. Adds to the complexity (with those plum/raisin flavors I mentioned).

288
General Homebrew Discussion / Re: 1st round NHC results
« on: April 30, 2012, 11:42:12 PM »
I agree. If money is an issue the certificates could be the first thing to go. I have never kept mine.

289
General Homebrew Discussion / Re: To our Governing Committee
« on: April 29, 2012, 11:03:14 PM »
Quote
Seems that, long term, three rounds of judging is going to be the way to go.  That would mean you could have lots more smaller/local comps for the first round (and for the second round for that matter).

The problem with another round of competition for the brewer is more bottles would be required. Currently at 4 for beers for those advancing to the second round is already twice the number most competitions require. The problem for the AHA and the site coordinators is another round of organizing, rounding up staff, and the competition itself. I don't think this is the way to go.

As for compensating the judges in some way I am all for that but it must be done fairly for all who participate no matter how far they travel. Perhaps a free entry to judges and stewards (could be counter-productive to limiting the entries though). When I ran the a regional competition a few years ago we provided a BBQ dinner party for the staff after judging that was paid for in our budget. I understand this expense has been DENIED in the past couple of years.

290
I think you will have plenty of body and mouthfeel in the beer without the Carafoam. I would just sub 2 more lbs of Pale Malt. I like to include some Special B malt (.5 - 1lb) on my RIS to help with the plum / raisin flavors. I also agree with the mash temp suggestion. 154F max.

292
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 29, 2012, 04:15:51 AM »
I think a better use for the sight glass is in the mash tun. I don't like to leave much water in there when the sparge is done and since I can't "see" the water level in the mash after if has gone under the grain level that is what I intend to use the site gauge for.

293
General Homebrew Discussion / Re: 1st round NHC results
« on: April 29, 2012, 03:48:17 AM »
I too am against increasing prices for multiple entries. At $10 an entry for members the NHC is already the most expensive one that I enter. I would like to see a total accounting of where that $10 per entry goes, but that is a different issue. Most other competitions with graduated pricing have a DECREASE in price for multiple entries. I am in favor of a limit to total entries (10 sounds good) but as previously stated that might not help reduce total entries much. 5 per day might work.

Perhaps one more regional could be added next year? Texas seems to be the biggest area that does not host a regional.

294
Beer Recipes / Re: Two Brothers Atom Smasher clone ideas?
« on: April 20, 2012, 01:24:36 PM »
At 7.7% (according to ratebeer) it is a pretty big Marzen-style beer. Also appears to be aged in bourbon barrels.  Neither one of the these would be a big deal to an extract or partial mash homebrewer to reproduce. However, this is a lager, which means it has to be fermented at constant 50 degrees for 14 days and then lagered at 32 - 40 degrees (the closer to 32 the better) for a couple of months. That would be the challenge if you are not set up for it.

295
Ingredients / Re: plum flowers?
« on: April 19, 2012, 11:54:40 AM »
Or as a knock-out addition to a Saison instead of hops.

296
Ingredients / Re: what to put in a multigrain ale
« on: April 19, 2012, 11:53:04 AM »
I vote for spelt malt. Williams Brewing sells it.

I plan to brew a Saison when I get home with 50% pale malt and the other 50% of the grain bill comprised of equal parts of malted oats, spelt, rye and wheat.

297
General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 19, 2012, 11:35:22 AM »
Quote
Smoking hops?  Is that anything like smoking grain?   

Yes, but the hops are easier to light  ;)

298
Events / Re: BJCP reception at NHC
« on: April 17, 2012, 09:17:17 AM »
It is somewhat updated now. Just no details yet.

299
All Grain Brewing / Re: Melanoidin Malt - I added too much?
« on: April 16, 2012, 08:59:02 AM »
Looks like you will have a good Oktoberfest / Marzen beer instead of a Helles.

300
Yeast and Fermentation / White Labs French Ale Yeast (WLP072)
« on: April 15, 2012, 06:47:27 AM »
Does anyone know the brewery origins of this yeast? Apparently Wyeast's Biere de Garde yeast (#3725) is from the Fontome brewery (which is interesting since that is a Belgian Saison brewery).

Also, does anyone have experience with both yeasts? If so, which one would you recommend for a Biere de Garde?

Thanks

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