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Messages - duboman

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91
Stuff like this happens even to those that regularly enter

I just recently shipped off beers to a local comp and got an email a few days later saying I broke the rules by entering two beers in one category, clearly stated as a NO in the rules:( no biggie, through a suggestion from the coordinator another category was recommended for one that fit another style well so he facilitated the switch for me...easy deal!

92

This sounds like an assumption.

As someone who runs competitions and goes through bottle check in, I will assure you that you will be cursed and grumbled at. But it is unlikely that you will be disqualified.
As one who was a steward at a local comp I can tell you that yes, we cursed but didn't disqualify the entries but check in with them anyways to be sure:) good luck!

93
Zymurgy / Re: Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 01:55:18 PM »

you know, I never had a kumquat till I moved to california. but I really enjoy them. like an orange or tangerine but without all the sweetness, just wonderful aroma/flavor and touch of sour.

Here they have a cross that's available sometimes, a limequat. it's just what it sounds like tiny fully edible limes. yum.

Exactly! I find them pretty tasty although here in the Chicago are I have to track them down when in season, it's a little challenging.

I'll look for the limequat, that sounds good too!

94
Zymurgy / Re: Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 12:17:10 PM »

yeah in that case I would expect a minor secondary fermentation. on the pectin point, I'm pretty sure citrus peel has a TON of pectin but as long as you don't heat it the pectin shouldn't cause haze.

Makes sense, the pectin issue was mentioned in the article saying the seeds had a ton of it but IIRC there are like 3 tiny seeds in a kumquat:)

Might have to give one of these recipes a try when I can find some good kumquats

95
Zymurgy / Re: Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 11:55:20 AM »
I don't think you're missing anything. No reason those sugars won't ferment if the beer comes to room temp. Maybe there aren't many sugars? Or maybe the author always kegs.

So I think it was just missed by the author to mention and if brewed and not kegged it should just be assumed some additional fermentation would occur, let it proceed until complete in secondary and then package as desired.

96
Zymurgy / Re: Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 11:50:00 AM »
This is for the Kolsch recipe but I would still anticipate some secondary fermentation at some point, especially if this were to be bottled. If kegged it is a mute point I believe

I think you mean a moo point.

http://www.youtube.com/watch?v=4ifdqEmlx-I

ok, that was just too funny!

97
Zymurgy / Re: Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 11:41:28 AM »
The recipe says 2lb pureed kumquats, added halfway through a month of lagering at 34F.

This is for the Kolsch recipe but I would still anticipate some secondary fermentation at some point, especially if this were to be bottled. If kegged it is a mute point I believe

Jonathon,
Both recipes call for the fruit being split in half to expose the flesh and the few seeds being removed as they contain pectin which might create haze issues in the final product so yes, I still wonder about the additional sugars being an issue.

Am I missing something?

98
All Grain Brewing / Re: astringency
« on: February 25, 2014, 09:51:00 AM »
It's easier for me to make one change at a time so I can definitively identify the issue. If i change sparge temp and have the same issue then i know it's a ph issue. If I do both at once then I don't feel that i have a solid grasp on what's wrong. Just my way of doing things. I suspect it's both but need to take the slow boat to make sure.

Temperature and pH are synergistic or are both conditions to excess extraction of tannins.  For example, decoctions don't extract too much tannins because the pH is OK.

+1
Tannins are extracted because of the combination of BOTH high sparge temp AND a pH that is not in the ideal range, they are not mutually exclusive of each other.

99
Zymurgy / Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 09:46:00 AM »
So I like kumquats and found the article interesting in the latest issue as well as the two recipes provided. In reading through the process and having never done a beer with fruit (Although I've read countless things about it) the process given involves adding the kumquats to the secondary for a period of time like a dry hop and then packaging but there is no discussion of an actual secondary fermentation taking place and I am assuming there would be from the remaining yeast and added sugars. am I missing something? I'm looking for some additional insight from those that know.

The article also states the kumquats can simply be added to a keg like a dry hop and again there is no mention of secondary fermentation but in this case I would think it's a non-issue due to temperature of keg being kept cold and yeast activity being nil.

100
General Homebrew Discussion / Re: Homebrewing Appliance survey
« on: February 25, 2014, 09:40:28 AM »
Do.not.want.

Couldn't have said it better myself! and that certainly was NOT a short survey, gave up on it........

101
All Grain Brewing / Re: cold-weather brewing
« on: February 22, 2014, 02:23:59 PM »
Suck it up and get brewing!  Seriously.....

I know how you feel being in Chicago! I do brew in my garage but it's been of little relief this year for sure so a couple things I find helpful:

1. place your propane tank in a tub of warm water, the gas flows much better and doesn't freeze up
2. keep your hoses inside or be sure to blow them out completely when done brewing to prevent them freezing up
3. Chilling with 48 degree ground water is completely AWESOME!!
4. Use a windscreen if heating is problematic
5. use reflectix around your kettle
6 Mash inside or pre-heat your tun. I keep mine inside until I'm ready to brew to keep it warmer
7. Wrap your tun in a blanket to maintain temps

It takes a bit of work but it's completely doable if you plan ahead!

102
General Homebrew Discussion / Re: Denny's been keeping his pencil sharp!
« on: February 20, 2014, 06:54:30 AM »

I recommend this book - it gives insight to the pros, interesting recipes, and quite a bit of regional flavor.  I like this style of book - it is not overly technical, but gives you a great feel for the beers, brewers and philosophies involved.  A good read in any event!

Likewise, I think the book is really nice and straightforward. Enjoyed reading about the breweries and the simple layout. The photos are great, definitely a quality book!

104
The Pub / Re: If you're as old as I am....
« on: February 18, 2014, 03:34:50 PM »
Not as old but just a big of fan, I'm jealous! I've been fortunate to see them several times, the first being the old Fillmore West, what an awesome venue!

Have a great time!

105
General Homebrew Discussion / Re: Carboy Disaster
« on: February 17, 2014, 10:47:08 AM »
Glad to hear you're ok, sorry to hear about the lost beers though...

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