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Messages - Scot (one T)

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1
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 04:44:42 PM »
Best of luck to all entrants.   Have a great time at the conference.   All is well.  Obviously, I'm the only one who sees a problem.

2
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 04:14:14 PM »
 If everything was equal...those entrants would not have had extra weeks of cold conditioning.  I guess I have to realize that this competition is as much about gaming the system as it is brewing prowess.  I don't think that wanting everything equal is too much to ask.   The fact that there is this much conversation should be an indication of a problem.  I'll just enter big beers and meads....keep the system out of it.

3
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 02:25:59 PM »
At least then everyone was held up.  If you want this to be the competition that names the NATIONAL hombrewer of the year, there cannot be any advantages to one entrant over another.   Everything MUST be equal. 

4
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 01:03:59 PM »


Great advice if you want another 5 gallons of that particular beer.   All results should have been released on the same day regardless of when that region was judged. Period.  Keep everyone on an even playing field. 

5
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 12:47:13 PM »
The early regions in 2016 should expect to fill up immediately.   Austin results were posted on March 26th.  Almost a month later and 4 regions are still not posted.  Call people cry babies all you want.  A month advantage for rebrewing is a huge advantage.   I'm glad I only submitted entries that will hold up.   This will definitely play a factor in what I enter next year. 

6
Other Fermentables / Re: Sweet Potato Mead
« on: April 20, 2015, 07:39:19 AM »
I've used them in beer, not mead and found they impart very little flavor.  The vast majority of flavor in pumpkin / sweet potato beers or meads come from spices.

7
Other Fermentables / Re: Dry mead with SG 1.050???
« on: March 30, 2015, 09:02:07 AM »
My guess is that the dryness is due to your yeast choice.  Champagne yeast will chew through the vast majority of sugars leaving little to no residual sweetness.   Add potassium sorbate as per directions to prevent fermentation from restarting.....pull off apx 1 liter of must......disolve 1/2-1 pound of honey into it and back sweeten to taste.   

8
Equipment and Software / Re: Digital vs Old School
« on: February 10, 2015, 02:55:45 PM »
I use analog for controlling fridge/freezer temp and digital for controlling fermentation vessel temps.

9
Equipment and Software / Re: stupid refractometer question
« on: February 10, 2015, 07:36:32 AM »
I found this article helpful in for caring for and calibrating my refractometer:

http://ucanr.org/sites/viticulture-fresno/files/115503.pdf

10
General Homebrew Discussion / Re: B. E. A. UTIFUL day for a brew day!
« on: February 08, 2015, 07:59:07 PM »
Not as warm here....so I made a Cyser in the basement.

11
Commercial Beer Reviews / Re: Beer of the Month Club
« on: February 05, 2015, 03:24:29 PM »
I received a membership as a gift.  Some very decent beers but nothing outstanding.  What I did like was the awesome shipping containers for sending entries to competitions.

12
Equipment and Software / Re: Cutting the bottom off of a Better Bottle
« on: September 21, 2014, 07:03:40 AM »
+1 to the Dremel tool.   I've used one with a thin cutting wheel many times to cut plastic.  Works great.

13
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: April 13, 2014, 06:23:05 AM »
, some of my favorite places to drink involve standing in a basement, around a floor drain, and in front of the kegerator. :D

I know that basement.

14
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 10, 2014, 12:10:35 PM »
     I'd wager that in 90% of competitions, the home club takes home a significant percentage of the awards.  It's natural to support your own comp.   A large number of my club members only enter ours.   Some are excellent brewers who have no interest in shipping entries to other cities/states. 
     

15
Ingredients / Re: Which coffee for a coffee/breakfast stout
« on: March 04, 2014, 10:18:36 AM »
By far the best coffee stout I ever made was using Cafe Du Monde's coffee with chickory.   I used a rye stout base and cold steeped the coffee.  Judges and friends loved that beer.

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