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Messages - jamminbrew

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31
Give the pot a good scrubbing and rinse.  You need to wash off the oil they use to form the pot.  Fill it up with more water than you plan to normally boil for a batch of beer.  Bring it to a boil for about 1 hour or so.  I have a 10 gallon Winware pot that I filled with 9+ gallons.  I boiled it for about an hour or so.  The pot will turn a bronzy color where ever the water touches it.  This is the protective oxide that you need to protect the pot for future use. 

Don't use oil... just boil water in it.
+1   

32
General Homebrew Discussion / Re: Ft Carson Colorado
« on: February 23, 2014, 08:34:37 PM »
Are you looking for a local club, or just want to start your own? We have a great club here in Colorado Springs, and have quite a few members who are, or were, military. I think more than half our membership have served at one point in time. Even if you want to start your own, there will most likely be a few guys who would be interested in helping and/or joining you...

33
General Homebrew Discussion / Re: NHC Newb Question - bottle limitations
« on: February 15, 2014, 01:32:36 PM »
While I can't speak for this comp, in comps I've judged in the past, we have allowed these bottles, but they are frowned upon. I believe the judges have the right to reject the bottles, but rarely, if ever, do. You will not lose points for it, but there is a section on the judging form about appropriate bottles.

34
The Pub / Re: For Valentine's Day
« on: February 13, 2014, 08:47:33 PM »
Better get me 2 dozen...

35
Equipment and Software / Re: Extendo-mometer?
« on: February 10, 2014, 08:39:52 PM »
Copper is a good conductor of heat, I would think that would work.
Is your 10 G polar ware for mashing, or boiling? If it's for mashing, you could add something to the bottom to raise the level to hit the probe, like a water bottle filled with hot water, or maybe some other solid object in a sealed plastic bag?
Let us know if the copper wire works, please!

36
The Pub / Re: Revenge!!
« on: February 05, 2014, 04:36:15 PM »
Creative and relatively harmless... Funny! 

Good to see you back, Weaze!

37
All Grain Brewing / Re: Thoughts on a Belgian strong ale...
« on: February 03, 2014, 07:24:13 AM »
Thanks, guys. Nelson Sauvin is one hop I'm not familiar with yet, so I appreciate your input. Think I'll save it for the pale ale I have planned...

38
All Grain Brewing / Thoughts on a Belgian strong ale...
« on: February 02, 2014, 12:25:28 PM »
I recently kegged my most recent variation of a golden strong ale.  Pulled a sample today, and despite a low carbonation (still has a little time to set under pressure) it tasted pretty good. Banana and pear esters, with a low floral/herbal hop presence. A touch of peppery phenols. Taste is the same, fruity and peppery, with a very low hop flavor, and a sweet malty background, that reminds me of uncooked bread dough. Medium mouthfeel.
My thinking is to dryhop with an ounce or two of Nelson Sauvin... Think that would pair well with the very forward banana and pear flavor/aroma?

39
General Homebrew Discussion / Re: Brewing with a Thirsty Bear
« on: January 21, 2014, 05:52:38 PM »
Awesome! Wish I could pop in and sample some when it's ready...

40
Beer Recipes / Re: Basic Recipes help
« on: January 20, 2014, 05:02:00 PM »
If I'm brewing a style that I'm unfamiliar with, or haven't brewed before, I will research numerous recipes for that style. If you have a general idea of what flavor contributions the various specialty malts give, you can take parts of several recipes, or just get a good feel for what goes into the recipe, and go for it.
And as several others have said, barring crazy spices and infections, your beer should be drinkable, and you can figure out what you do/don't like about it, and adjust it for the next go around.

41
The Pub / Re: Quite flattering to Denny
« on: January 19, 2014, 08:52:59 AM »
I agree. Denny's tips, advice, and podcast appearances have gone a long way in helping me improve my beers. So I would also like to thank him for all of his knowledge and efforts. He is definitely a cornerstone in this community.

I do have a question on #6, I didn't think you had to be a paid member of the AHA to access the forum? Just the members only things like Ezymurgy and Ask the Experts?

42
General Homebrew Discussion / Re: No krausen
« on: January 19, 2014, 08:45:35 AM »
Every once in a while, I have a batch that just doesn't have much of a krausen. No rhyme or reason, or any connection I can figure. Never had an issue with the end result, though. I assume you are using a glass carboy, so can you see the yeast swirling around? Is your airlock going nuts? If so, don't worry, and it'll probably be just fine.

43
Beer Recipes / Re: Oatmeal Milk Stout Feedback
« on: January 13, 2014, 07:25:05 AM »
As the title says, I'm looking for some feedback. A buddy wants an Oatmeal Stout and I wanted to do a Milk Stout so we decided to do  a little of both. I could use some help on a water profile as well:

Batch Size: 20.00 gal
Boil Size: 23.00 gal
Boil Time: 60 min
Efficiency: 75.00 %
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG
Bitterness: 25.0 IBUs
Est Color: 43.8 SRM

20 lbs Pale Malt, Maris Otter (3.0 SRM) 50.0 %
4 lbs Barley, Flaked (1.7 SRM) 10.0 %
4 lbs Caramel Malt - 80L (80.0 SRM) 10.0 %
4 lbs Oats, Flaked (1.0 SRM) 10.0 %
2 lbs Chocolate Malt (400.0 SRM) 5.0 %
2 lbs Roasted Barley (300.0 SRM) 5.0 %
1 lbs Carafa Special III (470.0 SRM) 2.5 %
1 lbs Roasted (Black) Barley (500.0 SRM) 2.5 %
2 lbs Milk Sugar (Lactose) (0.0 SRM) 5.0 %
1.00 oz Warrior [16.70 %] - Boil 60.0 min 20.6 IBUs
4.00 oz Goldings, East Kent-2012 [5.00 %] - Boil 10.0 min 4.5 IBUs
4.0 pkg English Ale (White Labs #WLP002)

I personally would put a little more hops in your 60 min addition, and a little less at the 10 min, and I would use a little more chocolate malt, and a little less roasted malt, and a little less caramel malt. But that's just my preference.  I think your recipe looks fairly good.

44
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 07:21:43 AM »
I sent them an email. Hopefully it works out.


Are the styles used in the judging test random? Can you use the style guide or is it from memory? Is it more about detecting off flavors, or guessing style, or what?

For the judging exam prep I thought I would just order one or two of the commercial examples of each style, at least on the ones I'm less familiar with. Like from craft shack or the like.
Yes, the styles should be random, when I took my tasting exam, we had 6 styles to judge. We didn't know what styles we'd be judging beforehand, but were told what style they were as we were handed our samples. 2 were commercial examples, 2 were homebrews, and 2 were purposely altered for off flavors. I think it depends on the person putting the testing together, I don't think this is necessarily the standard.  And it will be from memory, there is no open book for the testing. When you judge competitions, however, you can use any resource you want.

45
The Pub / Beer saves the day!
« on: January 10, 2014, 05:44:29 PM »
Heard this on the news this morning...  Quick thinking. And best use of Coors I've ever seen...

http://www.chron.com/news/houston-texas/texas/article/Houston-firefighter-puts-out-truck-blaze-with-beer-5124146.php?cmpid=hpts

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