Thanks Denny, I'd love to try the all-grain version sometime. Looking forward to picking up a copy of the book too!
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Finally got my score sheets from Austin. I'm disappointed. Of the two beers I entered, neither was judged by bjcp judges, or they didn't list their bjcp number. Got dinged on carbonation level on my standard saison, could of been a bad seal since the one I just poured is plenty carbonated. Barely any comments to communicate why the beers were scored the way they were. One beer was 31 and the other was 28. The 28 the scores are identical on the two sheets. Next year I'm shipping my beers to Amanda in KC.
I destroyed Portland and Hood River, took a break in Seattle and now I am trying to slay the bend ale trail.
So far I am very jealous of you locals. I'm not even a big ipa fan but I have really enjoyed the ipas up here.
I used automatic dishwasher detergent.
The process requires two passes through one's dishwasher. The first pass is made with automatic dishwasher detergent. The second pass is made with only water and heat dry. The second pass ensures that one's bottles are residue free and sanitary, as bottle temperature exceeds 60C/140F (the temperature at which most vegetative cells are killed). This technique only works if the people who live in one's house rinse their dishes well before placing them into the dishwasher. The dishwasher used in this process must clean, free of food debris, and empty before the second pass is made with only bottles on bottling day. The first pass can be combined with the day's dishes (i.e., as the bottles are used). Beer must be rinsed from the bottles before they are placed into the dishwasher on the first pass.
I have some Mt Hood left over. Maybe a touch for a flavor addition in a sessionable lager would be good. I get lemmon from it.
Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.Can you post your recipe, procedures somewhere on the board. I have done one a few times, would like to compareotes.
verdict not looking good...
doesn't taste bad, but its cloudy and something is definitely off. very little malt body - tastes thin...
Honestly, I prefer club night and have for a while. There are a few reasons. First, there is not a long line for just a few booths, everything is pretty even. It seems less crowded, maybe because many of the brewers are behind the booth serving beer, maybe because of the lines. Everyone is happy to talk to everyone else about their beers, rather than all of the homebrewers trying to talk to a limited number of pros - even if there are the same number of booths, each pro booth has one or two people to talk to instead of 2-40. The beer is at least more interesting, if not better on club night. People seem more involved with the event, maybe because of the club themes.So how do you feel about Club Night?
It was my least favorite part of the conference. Doesn't bother me at all that it's gone. Especially since the beers will still be available in a better format.
It was my MOST favorite part of the conference when the conference was not well attended. Now that the conference is many thousand gassy homebrewers the pro brewer's night just isn't as much fun.
That's kinda what I was getting at. I'm just not up for standing in line for 1/2 an hour with thousands of other people in order to get a sample of a beer, no matter how good the beer is.
Don't get me wrong, I've loved pro night over the years, but I feel like it has been getting less fun than it used to be.
I've noticed on the Stout Tanks website that not all of the hobby sized fermenters have racking arms.
Its an extra purchase for some of the conicals, other conicals have them standard.
Yep, I just placed an order for one. ~$50 shipped. My next brew day is a week from tomorrow, so I'm in great shape.
Sorry if this is a dumb question, but are you using a racking arm on the middle TC port? If you don't have something shaped in a 90* ell so that you can swivel the intake so that it is above the yeast/trub/hops in the cone you're going to have issues that you have described.
No I don't have a racking arm. See I knew I was missing something!