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Messages - snowtiger87

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391
General Homebrew Discussion / Re: Judging and Offering Fixes for Flaws
« on: October 16, 2011, 03:05:11 AM »
Gordan can back me up here if he likes so here are my thoughts. As a BCJP judge we are encouraged (actually, required on the test) to give constructive feedback whenever possible, but to never guess (i.e. extract vs all-grain, name hops, yeast, etc). We should not be demeaning or harsh in our comments. We should also strive to fill out each section of the scoresheet adequately. I am always dissapointed when I get a scoresheet back and there is one word on each of the eval sections (and I have many times). Usually these come from non or new BJCP judges, and pro brewers.

Personally, I can usually taste an old extract and dry yeast in a beer. As the quality if dry yeast has improved I must admit this is getting harder. I can also easily sense if the beer is too bitter, dark, harsh, estery, etc.

Like all judges, I have my own opinions on how beers in certain styles should be and those opinions come out in my evaluations but I try to keep then muted.

392
Ingredients / Re: Prickly Pears
« on: October 14, 2011, 02:03:36 AM »
You know you are a homebrewer when you walk through the grocery store and say to yourself, "I can ferment that, oh and that, and that too . . ."  ;D

I think I will go with 1.5 lbs of processed fruit per gallon. Thanks for the advice.

393
Ingredients / Re: Pumpkin Pie Spice
« on: October 14, 2011, 02:00:16 AM »
The Savory Spice Shop in Denver does mail order. I have been very pleased with them.

394
Yeast and Fermentation / Re: Need some advice!!!
« on: October 14, 2011, 01:56:35 AM »
I would brew a lower alcohol beer like a Dunkel or Helles to get my yeast count up and then use the yeast cake from that to ferment the Doppel Bock in 2 weeks. The timing should work out well.

395
Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 14, 2011, 01:52:36 AM »
That is some great information. It makes my head hurt reading :-\ it but great anyway.

You are correct about rousing the yeast now. It probably won't do any good if it has gone dormant. I normally start rousing when the fermentation shows signs of slowing down - not when it appears totally finished.

396
All Grain Brewing / Re: my last night brew, trouble and stress
« on: October 14, 2011, 01:41:47 AM »
The decoction (1st decoction) part should be 1 qt thick mash for every lb of grain in the recipe. Of course, if all you really want to do is raise the temp a few degrees (instead of 120 to 152 or something) then that formula can be modified.

Denny's point about the enzymes is 100% correct. That is why "THICK PART" is emphasized.

Don't worry, will end up with beer though.

397
Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 13, 2011, 08:43:47 AM »
Have you tried rousing the yeast? I would do that every day to see if you can get them kicked back up into the beer. I would not waste money on more 1388. After a week of rousing with no favorable results I would just add a couple packs of Nottingham dry yeast or SA-05. By now you have gotten most of the character from the 1388 yeast anyway.

Brett may not do anything at this alcohol level.

398
Ingredients / Prickly Pears
« on: October 12, 2011, 02:27:17 AM »
I have never used them in a beer before but I have an idea to make a prickly pear Saison. I think the earthy character of the fruit would go well with earthy character of Saison yeast.

My question is how many pounds of processed prickly pears (skinned and seeded) should I use for 5 gallons? I plan to put them in the secondary. I would like a strong prickly pear character in the finished beer.

Thanks for your input.

399
General Homebrew Discussion / Re: Saison for a competition
« on: October 12, 2011, 02:21:50 AM »
Spices can go in a Saison, but they should be part of the overall beer profile and not stand out on their own. As a judge if I could pick out a certain one I would consider that a flaw.

400
Kegging and Bottling / Re: high alcohol bottling
« on: October 11, 2011, 02:30:58 AM »
Normally I bottle my Belgians so I use the 750ml Ommengang-type cork and cage bottles for the Abbeys and 750ml champagne-style capable bottles for Saisons as they can handle higher pressures. When I get home I intend to teach a class on this for my homebrew club because the one person who has watched me do it was amazed at how smooth my process went.

Of course the right tools help, such as a Champagne floor corker, a masonry tool to twist the cages, and the larger capping bell for Euro caps.

I use a few 375ml or 12oz bottles for each batch in case I want to enter competitions.

401
Beer Recipes / Re: Pumpkin Ale
« on: October 09, 2011, 02:51:31 AM »
I make a Pumpkin Saison that has won many awards with a similar process that I described above. I make it bigger (1.070), use honey and maple syrup and give it more time.

If you want to make something faster and a more straight up pumpkin ale then a quick ale yeast would do just fine.

402
Beer Recipes / Re: Pumpkin Ale
« on: October 08, 2011, 06:19:11 AM »
Make up an amber ale recipe base with the color toward orange. If you are short on time don't make it too big (1.050's OG at most) For hops a neutral bittering hop (like Magnum) is all you need. 20 IBU's.

Pulp the pumpkin (use a blender) before putting it in the mash. Use rice hulls. If you can do a protein rest do it.   

I add my pumpkin pie spice (I use a store bought blend) at about 1 minute left in the boil. Approx 1.5 tsp for 5 gallons. I taste it after primary and re-spice if needed at kegging.

For yeast, if you want a pumpkin Saison use Saison yeast  :D

If you are short on time I would stay away from WLP 565 and use WY 3711.

I would also secondary at least for 5 days to help it clear up a bit.

Remember, you can't rush a Saison !

403
Kegging and Bottling / Re: high alcohol bottling
« on: October 08, 2011, 06:06:03 AM »
I do this with most of my Belgian beers. I use 1 packet of Red Star Premier Cuvee yeast for 10 gallons of beer. I boil 1/2 cup of water, then let it cool down to 95 - 100 degrees and pitch the yeast to rehydrate. Let it sit for 10 minutes or so. Cover with plastic wrap or tin foil sprayed with sanitizer. I will stir it up with a sanitized spoon to make sure I get it mixed well. I then boil about 1/4 cup of water and add the priming sugar (amount depends on how much carbonation you want).

When racking the beer out of the fermentor into the bottling bucket I start the siphon, pour in the priming sugar solution, wait a minute, then pour in half the yeast solution. Bottle as normal.

I usually bottle 10 gallons at once, so I repeat the process with the other half of the rehydrated yeast.

404
All Grain Brewing / Re: Strong RIS Mash Schedule
« on: October 08, 2011, 02:13:17 AM »
Also, a beer this big would benefit from more than one shot of oxygenation. Do it before pitching and again 24 hours later.

405
Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: September 30, 2011, 11:23:11 AM »
Attend Sierra Nevada BEER CAMP !!!   :o

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