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Messages - CASK1

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16
General Homebrew Discussion / Re: BJCP Exam Question
« on: December 15, 2011, 06:59:44 PM »
I've graded many BJCP exams, and here's my advice for the tasting portion. The scoresheet gives crucial hints. In the "aroma" section for example, the scoresheet says "comment of malt, hops, esters, and other aromatics". It's important to hit all those features, even if you don't detect them (no diacetyl, no DMS). Similar hints are part of every section - hit all these highlights! I'm amazed at how many scoresheets make no mention of hop bitterness levels, etc. Another suggestion is to use as much descriptive terminology as possible. To (correctly) state that a beer has medium to high malt flavor is good. To describe (again, correctly) that the malt flavor is bready, or toasty, biscuity, caramel, roasty, etc. is MUCH better. Oh, and don't forget to check the boxes on the stylistic accuracy table at the bottom of the scoresheet! Cheers, and good luck on the exam!

17
Yeast and Fermentation / Re: Mixing Yeast?
« on: September 16, 2011, 06:00:37 PM »
Just tapped a Saison fermented with a blend of White Labs 550, 565, and 570. It's dry, fruity, and spicy; couldn't be happier with the outcome.

18
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/16 Edition
« on: September 16, 2011, 05:41:30 PM »
Imperial black rye saison on Sunday!

19
I love decoction mashing for malty European styles, but I go crazy stirring the boiling mash for even 15 minutes. Having a beer makes the decoction go faster, at least in my mind. It's my timing mechanism. Other than that, usually not until the boil.

20
General Homebrew Discussion / Re: Glass or Plastic
« on: April 11, 2011, 06:35:20 PM »
I'm gradually making the move to better bottles. I've got two primaries and really like them. Cleaning is not an issue. A good soak in oxyclean has never failed. I secondary in glass, but a gift certificate to my LHBS will get me a couple of 5 gallon BB (thanks Mom & Dad!). While I never use a brush etc. on BB, I do all sour/funky beers in glass. The risk of bugs hiding out in my BB is too great to risk it. I move glass fermenters in milk crates like others have posted above. Cheers!

21
All Grain Brewing / Re: Thanks Everyone
« on: March 31, 2011, 05:51:41 PM »
Congrats, and keep on brewing!

22
Yeast and Fermentation / Re: Pitchable Dregs
« on: February 21, 2011, 08:20:29 PM »
Here's a good list of beers with viable sour and wild dregs: http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html

23
Hopefully brewing a double batch on Sunday. ESB and a Schwarzbier. If not this weekend, then next. My daughter's spring softball just started, and Saturday practices will put a crimp in my brewing schedule. Worth every minute, though!

24
General Homebrew Discussion / Re: BJCP exam - vital statistics needed?
« on: January 24, 2011, 11:16:56 AM »
As an exam grader, I would recommend using stats only if you're sure you know them WELL. 9+ points are possible without the numbers, but it's hard not to deduct points for numbers that are way off.

25
Brewed a RIS today. Once fermented, it'll be the third beer to go through my 5-gallon bourbon barrel. I plan to let it sit in the barrel up to 6 months, then the barrel should finally be ready to sour!

26
All Grain Brewing / Re: Rice Hulls?
« on: January 13, 2011, 08:14:05 PM »
If my grain bill is more than 50% wheat, I use rice hulls and have been very happy with the results. No stuck mashes, and I haven't noticed any reduced wort volume.

27
General Homebrew Discussion / Re: How much did you brew in 2010?
« on: January 02, 2011, 04:43:17 PM »
25 batches for 125 gallons, all of them Belgians!

28
General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 02, 2011, 04:39:12 PM »
What does everyone out there have planned for their first brew of 2011?  I'm planning to kick off 2011 with a big Tripel and hoping to use the yeast cake from that to brew a quad

Happy New Year!
FYI, many recommend against using yeast from any higher gravity beer (>1.060) to brew another beer. The high alcohol stresses the yeast, and they usually struggle in the second batch. I tried it once - never again.

29
General Homebrew Discussion / Re: 2011 Brewing Goals
« on: January 01, 2011, 01:36:46 PM »
I brewed only Belgian styles for all of 2010. I learned a lot, but don't think I would restrict myself that much again. Goal for 2011 is to learn the gory details of fine-tuning water chemistry.

30
Cooling down an English mild. I decided in December 2009 (sort of a resolution) to brew only Belgian styles for all of 2010. Succeeded and enjoyed it, but I am happy to have other options again!

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