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Messages - Pinski

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46
Ingredients / Re: Hallertau Blanc
« on: April 01, 2016, 09:59:26 AM »
 I 3rd  Jeff's 1st suggestion.  KISS principles. Highlight the new ingredient.

47
I lied, I am drinking beer tonight. Two days is just too long to go without. One day, no problem, but TWO DAYS???

You're here.  You drink beer.

I just assumed you were drinking something else such as bourbon, wine or the like...
Since I don't really drink those things it's either beer or no alcohol for me. I didn't have much last night, maybe a pint or two worth of 4-5oz samples. It's probably how it I should do it every night, but I often go for the pints, which makes it easy to over consume... very easy...

Agreed, I've been trying to use the 0,3l line on certain tulips to mete out the servings and consciously take my time lately. It helps, but dang that beer goes down easy some evenings. Stay diligent, it's a marathon.

48
General Homebrew Discussion / Re: Jalapeño Blonde!
« on: March 31, 2016, 01:57:22 PM »
When it comes to peppers I'm a sucker for torture it seems.

4 Habaneros in 5 gals is quite weak. A touch of spice. Not sure of the flavor as I loaded it up with late additions and a whirlpool of Centennial figuring it ought to meld well with what I understand to be a citrusy-like flavor. It's good regardless.

Interesting, when I did it, I roasted, de-seeded, then chopped 'em up and put vodka on them for a few days. Plenty strong for me, but I'm about balance and while I like a bit of heat, I don't really find HOT beverages very enjoyable. Glad yours turned out well for you!

49
Kegging and Bottling / Re: Transfer from Sanke Keg to Corny keg?
« on: March 31, 2016, 12:10:41 PM »
Many breweries in Portland will fill a corny for folks.
Is that an option for you?

If your transferring from a sanke to a corny I would try to set it up so that you can use CO2 to push the beer from keg to keg. IF, you haven't already been hand pumping AIR/O2 into the sanke, in which case I would just pour from the tap into the corny, carb it up and drink it FAST before it oxidizes if it hasn't already.

50
Ingredients / Re: suitable sub for wild hops
« on: March 31, 2016, 10:57:56 AM »
I still have yet to stumble across a bine of free range, "wild"/fugitive hops.  That will be a good day.
I was gonna say Cluster too, for reasons already mentioned.

51
and as the days of the IPA wars came to pass... so began the great barrel wars...
anybody else getting a bit burnt on barrel aging every damn thing?

52
General Homebrew Discussion / Re: Jalapeño Blonde!
« on: March 31, 2016, 07:31:27 AM »
That sounds to me like it will have pretty assertive heat at 10 pepper/ 5 gallons.
Although, I've found that my "happy place" seems to be at about 1/2 a habanero per gallon, maybe just a touch less. So considering the strength of habs to jalapenos your ration may work well. I would just encourage you to be a bit conservative until you find your happy spot. You can always add more tincture, but you cant get it out.

53
... Not drinking beer today.

Who are you, and what have you done with Beersk?!?

54
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 09:56:23 AM »
Looking it all over again, I think instead of laboriously trying to rote memorize 80 styles, I will start with the 12 recipe styles. 12 months ought to be plenty of time to really dig into each one, including writing score sheets on each with a classic example, researching, writing, and brewing my own recipes.

Meanwhile I'll chunk away at the others, maybe grouping them as they compare to the big 12 so it makes sense in my head.

The other side project will be nailing down my knowledge of techniques, ingredients, and troubleshooting.

Seems like a wise approach, I dove in to the BJCP a couple years ago, took the tasting and got an 83 and started busting my but to get experience points to qualify to sit for the written.  My timing really sucked as the 2015 Guidelines transition has really taken the wind out of my sails regarding any meaningful preparation for the written.  Feeling in a bit of limbo as to how best to refocus and questioning if its worth the effort. I think I'm done "busting my ass" trying to qualify to achieve some nebulous BJCP rank. At Certified, I feel confident enough to judge with anyone (not saying I'm as skilled) and not feel intimidated by their experience but rather excited by the opportunity. Think I'll lean on actually judging, learning from other judges and BREWING to fortify my judging experience for the time being.

Look at the BJCP study guide. You need to know 12 recipes. The new styles will need to be known for the comparison question, but there are styles not on the portential list, so don't spend time on those. Look at the list of questions concentrate on those too.

Amanda pointed out that they tell you what they will ask, concentrate on those questions.

Thanks Jeff, I suppose I just got flustered with the changes having put so much effort into learning the 2008 styles inside and out. Study smart, not hard, right?

55
Homebrew Competitions / Re: 2016 NHC
« on: March 30, 2016, 09:51:26 AM »
Wow, if the guy entered a beer that tasted like a rubber hose because he didn't bother to taste it before he entered them in a competition, he certainly deserved some feedback.

His bitters are normally excellent and had won medals in that competition before.  But yeah, I returned fire after finding that out.  lol

Good on ya!

56
Homebrew Competitions / Re: 2016 NHC
« on: March 30, 2016, 08:57:19 AM »
I've never received an email, but I have had a few people find me in person (a couple in my club for bad scores and a couple from other clubs in the state for good scores).  I don't have a problem with it in general, but in most cases, I either need to see the scoresheets or at least know the comments to have a chance of remembering the beer.  One of the bad ones, the guy quoted my OI comment, and I instantly remembered the beer in question.  Turned out that the beer had been made with a standard garden hose that chemically deteriorated in the middle of his brew day and leached plasticizers into 2 of his 3 bitters that he brewed today.  The good one was in a different flight, and I got the other 2, one of which only had a mild issue, but was still off.  The 3rd one of the day was straight up rubber-tasting.  He gave me a little of a hard time and then admitted he dumped the two batches as soon as he tasted them (but had already bottled and sent off the entries).

Wow, if the guy entered a beer that tasted like a rubber hose because he didn't bother to taste it before he entered them in a competition, he certainly deserved some feedback.

57
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 08:11:27 AM »
Looking it all over again, I think instead of laboriously trying to rote memorize 80 styles, I will start with the 12 recipe styles. 12 months ought to be plenty of time to really dig into each one, including writing score sheets on each with a classic example, researching, writing, and brewing my own recipes.

Meanwhile I'll chunk away at the others, maybe grouping them as they compare to the big 12 so it makes sense in my head.

The other side project will be nailing down my knowledge of techniques, ingredients, and troubleshooting.

Seems like a wise approach, I dove in to the BJCP a couple years ago, took the tasting and got an 83 and started busting my but to get experience points to qualify to sit for the written.  My timing really sucked as the 2015 Guidelines transition has really taken the wind out of my sails regarding any meaningful preparation for the written.  Feeling in a bit of limbo as to how best to refocus and questioning if its worth the effort. I think I'm done "busting my ass" trying to qualify to achieve some nebulous BJCP rank. At Certified, I feel confident enough to judge with anyone (not saying I'm as skilled) and not feel intimidated by their experience but rather excited by the opportunity. Think I'll lean on actually judging, learning from other judges and BREWING to fortify my judging experience for the time being.

58
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 30, 2016, 07:53:56 AM »

Saison base, aged on blackberries, French oak and brettanomyces lambicus.

Very nice. I bet it is tasty!

Nice! That does sound really good!

59
Gentlemen, we are on the same page. To disagree or even oppose a point of view or position does not necessitate impolite discussion and therein lies the beauty of this forum.

BTW- Denny, respectfully you argue the merits of Cheap & Easy all the time.  As you should. It's fun! :)

Hopefully, I discuss the merits....
Of course you do, you have a very respectful and pragmatic style of argument.

60


Those people need to get a freakin' life.  Beer is just beer...it's supposed to be social, fun.  If you argue about beer, you're missing the whole point.

I think it's a bit more nuanced that, I'll argue about beer all day long. So will many on this forum.  To me, if you get upset and angry arguing about beer, you're missing point.

I simply refuse to argue about beer any more, but I went through that stage.  But these days I'll only go as far a (hopefully) polite discussion.  If it evolves to arguing, I'm out.  I stand by my thinking that beer is about sociability and fun.
That is where I am at today. No need to get the blood pressure up.

Gentlemen, we are on the same page. To disagree or even oppose a point of view or position does not necessitate impolite discussion and therein lies the beauty of this forum.

BTW- Denny, respectfully you argue the merits of Cheap & Easy all the time.  As you should. It's fun! :)

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