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 - tesgüino

Pages: [1] 2 3 ... 9
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 03:36:55 AM »
Scores from Seattle not bad, but nothing going thru.  :(

American Porter 30/29
English Barleywine 34/35
Barrel Aged Barleywine 40/42
Wheatwine 36/36
Bière de Garde 43/44

The Porter was brewed big to go into a whiskey barrel (still in the barrel). This was bottled from what wouldn't fit. I'm still optimistic about barrel version. Maybe next year.  ;)

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 25, 2017, 08:46:11 AM »
Interest is up.

Interest may be up, but excitement appears to be down.

Indianapolis last week and a several more judging this weekend, but none of the anxious, impatient posts from years past.

Guess we're mellowing with age.  :P 

General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 10, 2017, 11:18:16 AM »
SO.... I gather I shouldn't go out and buy a bunch of 5.2 PH stabilizer????  :)
I'll give you the container I bought over 10 years ago. Still full.  :D

Kegging and Bottling / Re: What to do with a spare 1/2 gallon?
« on: February 15, 2017, 11:35:05 AM »
Some growlers are not safe to carbonate in. Do a search for carbonator caps.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 15, 2017, 11:31:26 AM »
Never received a reply, check spam folder but no luck.  Received an email yesterday (2/14) morning saying that the payment deadline had been extended and would I like to pay.  Heck yeah!  So I'm in for Philly.
So, Philly's my first choice, NY second. Threw in Seattle as a last chance hail Mary. Got my acceptance to Seattle last week and paid.

Got to wonder how you got into Philly this week after thinking it was full. How many entries?

edit to say, not complaining, happy that I got in.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 10, 2017, 03:23:55 AM »
I also have two entered. Luckily enough I was given the Seattle region, no mail necessary!

Live in NJ. Submitted to PA and NY with Seattle as a safety back-up because they filled slow last year.

Guess where my beers are going?  :P

My unpopular view of competitions is that they are a fun fund raiser for brewing clubs.
I think "fun" is the key word here.

If you're entering for ribbons or feedback, it can be a crap-shoot.

If you're entering for a fun evening of hanging with homebrewers and cheering on your club, you'll never be disappointed.

Kegging and Bottling / Re: Oxygen scavenging caps
« on: November 05, 2016, 10:09:20 AM »
"James on Basic Brewing contacted the manufacturer to ask this very question to him. He said that sanitizing is absolutely no problem, because while the caps do absorb oxygen and are activated as soon as they get moist, it takes the caps several days to do their job, so a few minutes before getting crimped is OK."

All Grain Brewing / Re: Resume boil a week later
« on: October 16, 2016, 11:30:04 AM »
So, I've had this beer on tap for a while now. Thought it was a decent beer. Not the best thing I've made, but good. Took a bottle to a homebrew club meeting. Same reaction, even after being told about the one week delay in the boil. Still not convinced that it wasn't me in denial of my "ugly baby", I entered it into a local competition to get an unbiased view. Saw the results on-line today. Third place in American Pale Ale. Haven't seen the score sheet, but that's about what I expected. Not a great, over the top beer, but no where near a dumper either.

Oh, and most of it is gone. As far as I know, nobody has died yet.  ;)

Kegging and Bottling / Re: force carbing question
« on: October 10, 2016, 10:44:05 AM »
The carbing (sparkling water) was @ 25, serving PSI recommended by the manufacturer is 8-10.
I have had seltzer water (carbonated tap water) on tap for years. I leave it set at 25 PSI for carbing and serving with 15' of beer line. The system is a corny keg with a float inside to maintain a constant water level. The CO2 is never shut off.

Ingredients / Re: When do you add honey?
« on: October 09, 2016, 12:12:00 PM »
Funny you should ask. I was researching this this morning for what I'm brewing now. The results are all over the place.

Owing to its low water content, honey is very stable. Its microorganisms are dormant until they access an appropriate medium, such as your wort, where they have the potential to spoil your beer. Honey also contains various enyzmes that, if not denatured by heat, could go to work in your fermenting wort, resulting in a beer that’s drier than you might have intended.

Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 24, 2016, 03:03:29 PM »
Put the third beer in my whiskey barrel a few weeks ago. Went with a Wheatwine (55% wheat). At the bottom end of the style with a 1.082 OG, but went into the barrel at 1.013 after only two weeks in the primary. Any thoughts on if that was a good idea for a barrel beer?

General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 10:07:56 AM »
This style seems to be lost in the last 5-10 years . . . .
Can't be all that lost. Just finish taking the first running on an American Brown Ale. It's a must for the upcoming Fall season.

Homebrew Competitions / APA or IPA?
« on: September 17, 2016, 05:03:20 AM »
I have a hoppy ale with numbers; 1.054 OG, 1.011 FG, 5.6% ABV. Using my old version of BeerSmith, the IBU's come in at only 25, but with a 60 minute stepped hopstand/whirlpool and a lot of post-boil hops, I estimated around 45 IBU.

By the book that puts this beer at the top of APA, but the hop aroma and flavor could pass as an IPA. Seems like a lot of brewers are crafting beers like this. Where are you entering them (besides your mouth) and what is your success rate?

adding the hops and leaving them in the whirpool for 10 minutes (also called a 'hopstand', I believe)
Not an expert, but I think that whirlpooling can be done can be done with or without hops. Whereas, like it says, a hop stand needs hops and can be done with or without whirlpooling (using a pump or any other method to create the whirlpool).

Whirlpool hopping has the advantage of keeping the hops in suspension and extracting more of the flavor and aroma and can even be done with a spoon. Even if you're not whirlpooling, the stand part of hopstand, is the length of time you hold a temperature.

At least that's my take on it?

Pages: [1] 2 3 ... 9