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Messages - snowtiger87

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Don't poor the bottles into another bucket if you can avoid it. That is a good way to oxidize the beer. If you have some dry yeast around (like US-05) I would activate it in water then use an eye dropper to put some in each bottle. Of course you will have to un-cap and re-cap but that is not a big deal since the beer is not carbonated now.

You did not give us a FG reading. It may taste sweet from a high FG or the lack of carbonation.

Beer Recipes / Re: Leftover hops
« on: May 06, 2012, 02:25:19 AM »
Gordon Strong has what looks like a pretty good recipe for a Belgian Pale Ale (The King) in his latest book. I plan to brew that one when I get home. The hops are different but the grain bill is close to what tschmidlin suggests. Oh, and Gordon suggests WLP Antwerp Ale yeast (a seasonal one) which is fairly sublime as far as "Belgiany" flavors go so the Wyeast Ardennes will make a more yeast driven beer.

Beer Travel / Re: Vine Street Pub in Denver?
« on: May 05, 2012, 02:50:35 AM »
You must go to The Falling Rock Taphouse if you are in downtown Denver. Continuously ranked in the top 10 in the US. Close to the ballpark. No cab needed.

Yeast and Fermentation / Re: Which yeast?
« on: May 05, 2012, 02:41:05 AM »
I like WY 3711 for dryness and slight pepper flavor and I like WLP 565 for general funky flavor so I have starting using both together.

All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 03, 2012, 02:29:41 AM »
I second the idea of a Dunkelweizenbock. Just add more pils and wheat malt (and more bittering hops).

You could call it a "Weizenstout".

General Homebrew Discussion / Re: 1st round NHC results
« on: May 03, 2012, 02:14:46 AM »
Hey Don,

Are you going to the NHC? Sorry I could not make the regional judging this year. I am supposed to be back in time for the NHC and have signed up to judge - I am looking forward to it.

Scott J

Beer Travel / Re: Minneapolis, Milwaukee and Chicago breweries?
« on: May 02, 2012, 02:26:36 AM »
My "Golden Triangle" of places to visit in Chicago are Goose Island, Piece, and the Maproom. If you want to take beer home there is a huge store right beside Goose Island. Also, if you have the time the Whole Foods down the street has a great tap bar inside, right by the front intrance.

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.

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).

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.

General Homebrew Discussion / Re: To our Governing Committee
« on: April 29, 2012, 11:03:14 PM »
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.

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.

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.

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.

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