Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - rjharper

Pages: 1 2 [3] 4 5 ... 39
31
Homebrew Competitions / Re: Aaaargh!
« on: March 07, 2015, 10:15:58 AM »
Now that all 50 states allow homebrewing....... I wonder if this would not be something worthwhile for the AHA to pursue.  I think all of us know that "technically" we maybe should not be shipping alcohol.  I wonder if AHA could ever work with UPS or FED EX, and states that may or may not prohibit alcohol shipping/delivery so that homebrewers could ship beer for judging on more than a "Don't ask/Don't tell" basis...... which seems to be the sort of unwritten rule of at least my UPS shipper.

For your specific situation.... I agree - find out the facts if it could really impact your entire livelihood.   Or......... do you have someone who would ship it and it would not endanger their job or livelihood if somehow the worst situation arose and they became someone prosecuted for shipping a few bottles of homebrew to a competition...... has anyone ever actually been charged or gotten in trouble for this??? 

Definitely don't do it if it could really impact your life to that extreme.

I've never had to tell so FedEx have never asked. Mind you, I have a FedEx account and prep the shipment from home (including weighing and labels etc) so all I do is drop the box off at the local store and it's good to go. Generally when it's already packed up like that they don't give it a second thought.

32
Beer Recipes / Re: 11B Southern Brown
« on: March 07, 2015, 10:01:49 AM »
12 lbs                Pale Malt, Maris Otter (3.0 SRM)            70.1 %       
1 lbs 12.0 oz       Caramel/Crystal Malt - 90L (90.0 SRM)   10.2 %       
1 lbs 4.0 oz         Special Roast (50.0 SRM)                     7.3 %         
1 lbs                  Caramel/Crystal Malt -120L (120.0 SRM) 5.8 %         
12.0 oz               Pale Chocolate Malt (180.0 SRM)           4.4 %         
6.0 oz                Carafa II (412.0 SRM)                          2.2 %         
2.00 oz               Fuggles [5.30 %] - Boil 45.0 min          18.2 IBUs     
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)

Here's the tweaked recipe. Dropped the Biscuit. Dialed back the Sp. Roast slightly, and upped the C-90 and Carafa II a touch to bring it a little closer to Jamil's, while shooting for the drier end of the style range with a little less Crystal and a touch more Sp. Roast than BCS, and mashing high to keep the body).

Thanks for the feedback everyone!   
       

33
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 08:52:37 PM »
Special roast is intense. That much paired with the biscuit malt might be overdoing it a little.

+1.  That's all I'd do, Ross - ie., drop the biscuit. That Special Roast will do it. Looks great.   

EDIT -  And MO is kind of biscuity, toasty to me, too.

Makes sense to me. I'll drop the Biscuit and sub in another pound of MO.

34
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 03:33:26 PM »
Special roast is intense. That much paired with the biscuit malt might be overdoing it a little.

I was unsure if I even need the Biscuit with the Special Roast. So dial back Special Roast, drop the Biscuit, or both?

35
Beer Recipes / 11B Southern Brown
« on: March 06, 2015, 03:07:48 PM »
Looking to brew a southern brown this weekend. How does this look? GF likes malty, brown and sweet hence 11B over 11C, but admittedly this recipe might be a bit of a hybrid. I like to keep things simple and I think this might be too messy. Was also planning to split half the batch onto roasted pecans. Mash at 154F?

Batch Size (fermenter): 11.00 gal   
Estimated OG: 1.042 SG
Estimated Color: 23.8 SRM
Estimated IBU: 19.0 IBUs

11 lbs                 Pale Malt, Maris Otter (3.0 SRM)               64.7 %       
1 lbs 8.0 oz          Caramel/Crystal Malt - 90L (90.0 SRM)      8.8 %         
1 lbs 8.0 oz          Special Roast (50.0 SRM)                        8.8 %         
1 lbs                   Biscuit Malt (23.0 SRM)                           5.9 %         
1 lbs                  Caramel/Crystal Malt -120L (120.0 SRM)     5.9 %         
12.0 oz               Pale Chocolate Malt (180.0 SRM)               4.4 %         
4.0 oz                Carafa II (412.0 SRM)                              1.5 %         
2.00 oz               Fuggle [5.30 %] - Boil 45.0 min                19.0 IBUs     
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)     

Thanks,

36
Homebrew Competitions / Re: Aaaargh!
« on: March 03, 2015, 06:42:15 AM »
A friend's brother works for a certain three lettered delivery company. We paid him and a couple of his coworkers to help us unload the trucks when we moved to Indy last year. First thing he says to his buddys, "remember this is not work. Be careful with his stuff".  :-\

37
Equipment and Software / Re: Barrels
« on: March 02, 2015, 12:22:52 AM »
I also had to ask myself if I could really tell the difference between oak chips and barrel aging. My palate is not keen enough to spend the hassle and expense. Besides, I have about 15 pounds of medium toast French chips left from when I was fermenting 1500 pounds of grapes a year.

There is a difference. The oak chips add oak flavor while aging in a barrel gives almost a sense of sticking your nose in a barrel. Smell your chips, then smell the inside of a barrel and see if you don't think there is a huge difference.

Agreed, but I get round that by soaking the oak in liquor. At any given time, I've proabably got jars of 2oz of oak cubes each, filled with bourbon, spiced rum or cherry brandy etc. I'll just dump the entire contents into the keg when I want that particular flavor.

38
Equipment and Software / Re: Speidel staining
« on: February 27, 2015, 04:42:22 PM »
I've never had an issue with staining or smells on plastic that a good soak (and I only mean an hour or two) with PBW wont shift.

39
You stop listening halfway through many brewery tours and just read signs, record boards, and box labels.
Or you are muttering to yourself every time something is wrong and your wife gives you the "don't be that guy nudge".

My better half rolls her eyes and squeezes my arm every time she sees me starting to twitch on tours...

40
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 09:37:13 AM »


Sometimes it's better to be vague, but if you clearly have a excellent base style, then it is better to be more specific.

Agreed. Without having tasted your beer, it sounds like you have a great description.

What really is unneeded in a special category are things like "50% 2-row, 12% Munich, 4% Chocolate, 6% C60, 20% Pils, and 8% I just wanna confuse you, English hops, US-05 yeast." or... "In my opinion, all Christmas beers are too heavily spiced. This is a LIGHTLY spiced Christmas ale with allspice, cinnamon, coriander, nutmeg, mace, white peppercorns, ginger, juniper berries, and Sichuan peppercorns."

Hahaha... Sometimes the descriptions crack me up. :)
Ah, I get it. You left out the Chipotle. That's what makes it light spiced.

I've never considered dry-burrito-ing before...  :o

Thanks everyone for confirming my gut feeling. If it ain't broke, don't fix it.

41
Homebrew Competitions / How best to describe 22C?
« on: February 25, 2015, 07:52:32 PM »
Beer judges,

I have a 22C entry for a competition coming up, so I have to describe it. Reading the style guidelines, I need only identify the base beer category? Similarly, I should only describe the wood variety if its noticeable? I'm torn between how I would typically describe it to friends (lots of detail) versus judging requirements.  If I say Porter instead of Baltic Porter, does that give me more leeway on style or mark me down if its clearly a Baltic and I havent called it so. Similarly, do I say Spiced Rum Oak or Wood?

Per 2008 BJCP 22C
Quote
IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.

So do I go with:
- Porter
- Porter on Oak
- Porter on Spiced Rum infused Oak
- Baltic Porter
- Baltic Porter on Oak
- Baltic Porter on Spiced Rum infused Oak

I assume if its clearly a Baltic Porter, and there's noticeable oak, then I need to describe it as such or risk getting marked down? In my last competition I used the last option, but I'm wondering if I should be a little more vague? Scoresheets aren't back yet so I can't read the comments, but it took a 43 with the full description, so I'm leaning towards that route again.

Thanks in advance!

42
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 21, 2015, 09:35:59 AM »
Well it took three kettles of boiling water to defrost the rig, and about 10 minutes of running the inline filter under the hot tap, but I'm finally up and running. Some thing frustrating about spending a mortgage payment or two building a hard plumbed, stainless, single tier HERMS setup, that's all but useless in this weather; meanwhile the frugal Dennybrew blue cooler approach is up and running in the  kitchen immediately.  :-\

On the plus side, by the time I'm mashed in at this rate, the hot scotchies will be flowing after noon, so I won't feel like such a lush.  :D

43
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 20, 2015, 12:19:16 PM »
Crazy to think that 30 is 50 degrees warmer than this morning. 

Yeah, it is crazy. We're getting ~ 5-7" tomorrow. Over it !

And I'll still be brewing!!!

44
General Homebrew Discussion / Re: Hulk Smash
« on: February 20, 2015, 11:42:50 AM »
I normally use WhiteLabs but I wanted the Roselare blend. I'll know to be more gentle next time!

45
General Homebrew Discussion / Hulk Smash
« on: February 20, 2015, 10:50:48 AM »
Guess I don't know my own strength. Hit the WY Smackpack too hard and now there's Roselare sprayed everywhere. Dangit!  :o >:(

Pages: 1 2 [3] 4 5 ... 39