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Messages - ynotbrusum

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286
Ingredients / Re: Brewtan B
« on: September 23, 2016, 02:31:54 PM »
I meant to say that the bronze was for a German Helles and it was up against German breweries, as well as others.  Nice to see a little American brewery come out ahead using standard American processes in what is clearly a German-centric matter as discussed in this thread.

287
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 02:25:54 PM »
I brew less often than I used to, but life gets in the way.  That doesn't mean I'm quitting.

You are just becoming a "casual homebrewer" according to the article, so you fit right in with the younger generation, Joe! 

Also, we need to consider the number of guys who have gone to smaller batches so they can brew more varieties without stockpiling such large volumes of beer.  I'm not sure how that would be reflected in the data, but perhaps the overall ingredients likely fall as a result?  The point is the amount of spending on the hobby can change without the passion for homebrewing waning among those who are doing it.

288
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 11:05:35 AM »
I couldn't get the article to open, but I gather what it says, generally, from the comments here.  To be honest, I think there is a saturation point, but each year there are new recruits that can be tapped.  I brewed a simple pale ale for a wedding this summer and that spawned at least a half dozen 20-somethings to join the hobby after drinking it and hearing that it was made in my garage.

289
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 10:53:55 AM »
And there is some room for variation within the rules, especially in these "exotic" categories.  I judged two weeks ago and a coconut cream ale was entered in the fruit beer category - that was technically incorrect (SHV per the rules) and had it been a beer to move onto mini-BOS, I would have had to DQ it from winning, but I simply judged it as entered.  And hopefully gave some constructive feedback about balance.

290
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:16:14 AM »
(FWIW, I'm *slightly* sorry I'm such a dick all the time.  I'm a man, but I can change, If I have to, I guess.)

Don't change from being a man, Dave.  Bruce Jenner did that and she isn't much of a brewer now.

291
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:12:53 AM »
If it said "It does not include culinary fruit (other than the fruit peels/zest) and grains." that would lead me to think that the zest and pulp are treated like spices and even culinary fruit peels/zest can be allowed.  Confusing, indeed.

292
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:05:34 AM »
Ignore Dave and his continual need to trash the guidelines.  It's not lemon, it's lemon zest.

It goes in SHV

30. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the
dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and
vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips,
hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable
sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with
other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be
entered. See Category 29 for a definition and examples of fruit.

I think Dave may be right here.  Gordon?

293
Ingredients / Re: Brewtan B experiment
« on: September 23, 2016, 05:09:02 AM »
I would interpret those instructions to mean adding at that rate to both strike and sparge water, but I could be wrong....

294
Ingredients / Re: Brewtan B
« on: September 23, 2016, 05:04:46 AM »
Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

Do the kettle finings go in before or after the Brewtan B?

Brewtan first then finings.  I had not read this thread in a couple months, but I am encouraged about the Brewtan-B and continuing some of the lodo process - but I am not going to obsess about it.  Like I mentioned in another thread, the bronze medal International Beer Cup winner was from Crystal Lake, IL.  They don't do anything special - but they suggest drinking it very fresh.

295
Yeast and Fermentation / Re: Wyeast 1968 coagulating on stir plate
« on: September 22, 2016, 06:20:12 PM »
And the yeast cake is one tightly packed cake - the flourless chocolate cake of yeast cakes!

296
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 22, 2016, 03:04:37 PM »
I'll go completely against the grain and suggest a Mild or an English Bitter.  Or better yet, one in-between the two - an English Bitter with some Simpson's Double Roast to land in a "sweet spot" between the two styles.  I just made some of that and I am having trouble not tapping into it every night this week!

297
Yeast and Fermentation / Re: Building up a starter
« on: September 22, 2016, 02:37:10 PM »
For stepping up on lagers, I occasionally have also just made small batches of beer - I hate to waste what otherwise might be decent wort for, say, a helles or similar light lager.  But under Mark's approach, you retain the "spent" wort, because it is at high krausen and then pitch directly into and get that new "starter" up to high krausen for pitching into the full size batch (if I understand the approach correctly).  For what it is worth, I think at high krausen, the starter can handle fermenting a lot larger batch than you might otherwise expect based on calculators for recipes - lager or ale.

After the pitch and ferment, you can re-use the yeast cake directly, if you time your beer making for that purpose.

298
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 11:16:12 AM »
Or it could simply be alcohol giving the sweetness that the OP notes here. I suggest a gravity reading to get an idea where the problem lies and perhaps just as importantly - where it doesn't lie.

299
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 20, 2016, 06:40:47 PM »
I used S-23 in a recent Tropical Stout - turned out nice and tropical fruity.

300
Yeast and Fermentation / Re: Yeast My Best Friend!
« on: September 20, 2016, 06:32:39 PM »
It will jump on the job well, as Joe says, but if your Pliny clone is higher alcohol, you can use a little less than a half of the cake.  Depends on the yeast and how "clean" you want the beer to be (generally, the more yeast the less it will produce esters and other yeast derived flavors).

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