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Messages - ynotbrusum

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61
All Grain Brewing / Re: First BIAB All-Grain Done
« on: April 24, 2015, 11:14:12 AM »
Thanks for the info, would have never associated the temps, time, and style that way. Still have so much to learn.

that's the fun part.

Well done, Jonathan.  As regular posters we sometimes just jump to the end answers on posts, forgetting that newer guys could use the fuller explanation.  And yes all grain allows for the greatest flexibility in brewing.  I have tried to explain this to friends who solely do extract brewing, but your simple yet succinct account is something that gets a lot across in a modest amount of words (and doesn't sound snobbish - which I risk when talking to my extract brew friends).

62
All Grain Brewing / Re: beating a herd of dead dry-hops
« on: April 24, 2015, 11:05:07 AM »
Pretty much like Denny - I will cold crash and then dry hop if I remember to do it, but don't sweat it if I dry hop warm then crash.  I cannot tell any difference in the hops that way, but what I do with my (Denny's) rye IPA, is I dry hop with an ounce of pellets divided between two stainless tea balls and leave the tea balls in for the whole shebang until the keg blows - it has been fine for me.  But a caveat - I have a bunch of visitors who drain kegs quickly, so it's not like the beer sticks around for more than a few weeks, typically.

And as always YMMV.  So statistics are probably like Mark Twain said ...at least on this aspect!

63
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 24, 2015, 10:28:11 AM »
CascadesRunner / Drew-
3 bombers on the way tomorrow. German Pils, Vienna Mandarina IPA, and Helles Bock.

1Z14T94YP295120047

Drew-delivers today. all 3 bombers were keg filled, so don't worry about settling. just chill and enjoy  ;D

Toby - they should be there shortly, but I don't know if they will try delivery  on a weekend, if they get there that quick.  Like Ken, all of the HB was bottled from Keg, so chill and swill.

64
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:47:15 AM »
That's more in the helles or dortmunder range if I recall correctly, which is a tasty range for me, as well.  I get the sulfate for the hops in the Northern German style, though.  Some guys use only bittering hops in their helles, with no aroma or flameout addition at all.

65
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 23, 2015, 04:33:34 AM »
Damn Ken, I thought we had a long winter. We still have some persistent snow in shady areas but its been beautiful the last two weeks.

well it was nice here and grass growing.....but then the snow last night.

I feel your pain, Ken.  It seems to happen to me the day or two after I remove the snow plow and put the mower deck on my lawn tractor...like it's winters last kick in the pants.

66
Here's a funny anecdote - I went to a neighbor's house tonight to rack over a couple kegs I brewed with him to serving kegs (a keg to keg transfer) for a wedding this weekend.  We completed that - 2 Hearted Ale clone - and he asked me to judge an APA that he had on tap.  I gladly obliged - and it was fantastic, so I suggested that he take the third keg to the wedding for those who might enjoy a less hoppy beer and that I thought that the APA was really better than the IPA in my opinion.  It turned out that the APA was a beer that I had brewed back in January with him (I honestly did not know, because he said it was a beer he had brewed in November).  Long story short, I had remarked about the water profile being perfect for the style and that the water really made the difference. 

Just goes to show you that if you are open to honest feedback, the feedback will likely fit the beer.  Little did I know that the water that Martin's spreadsheet suggested would be so good!  I post this just to say that an Exbeeriment can come from the most unexpected places....

67
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 22, 2015, 08:37:29 PM »
I think color is overrated.  I think you can do a lot with mash profile, yeast type and fermentation regimen.  I like both Best Malz, Avengard and Weyermann malts for German Pils style beer.  Don't worry about SRM unless it is about scoring in a comp.  Even then, if it has a good malt character, it will outscore even a perfect appearance beer that lacks the crisp and malty flavor profile required.  I love a good pils.  Most beer drinkers do.

68
General Homebrew Discussion / Re: First Contest Entry
« on: April 22, 2015, 08:24:00 PM »
I have one of those growler filler type tubes that has a double o-ring stainless plug in the tap end and a ten inch or so tube that extends into the bottle.  It isn't the way I would fill bottles for long term storage but it works well enough for comps or sending in a swap....

I did this for the current swap and Toby can vouch for how it goes.

As with many Homebrew issues - YMMV.

69
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 22, 2015, 07:51:10 PM »
Got my Rum oaked Barleywine through. Meads were not handled in the best way in Chicago, IMO. Lots of folks without mead experience judging meads. For Traditionals, it's particularly troublesome because they aren't easy to judge. Can't wait to see my scoresheets and get upset again...

Congrats on the Rum BW! Sounds delicious. It could be worse...you could still be waiting on San Diego results like me. :'(

I'd like to see some changes to how meads and ciders are handled at NHC, either having them as a separate competition from beer or limiting mead/cider judging to 3-4 regions to condense the entries. It really isn't fair with some regions not even having 3 meads/ciders in a category and then some having 10+.
o
I hear you, but what happens if the 3 in one region are better than the top ones from the region with 10 entries...you just never know.  I don't know how they can correct for that.  I have had a lager beer get a 43 but not advance in a large competition because the competition is so stiff ...just saying.

70
General Homebrew Discussion / Re: Looking for a woman...............
« on: April 22, 2015, 07:15:49 PM »
Gotta ask the OP - did you judge the Chicago round of SHV category on the Saturday afternoon of judging?  I was in the set of judges next to you guys, if that was you.  Your descriptors as I overheard you were really good.  I think I learned through adjacency, if that is a word.

71
General Homebrew Discussion / Re: Refractometers in Heat?
« on: April 22, 2015, 07:07:58 PM »
Pour a lot of the boiling wort over it for the initial reading and it is pretty reliable.  On the cold side just keep it in your pocket and you should be fine - just my experience....not as problematic as my pH samples which must be cooled to room temp.

72
Looking forward to taking the June tasting exam.  Hopefully I will know my results before the 2016 winter to spring circuit happens, but I won't sweat it if it takes longer.  By taking a class with a very knowledgable beer judge and hearing feedback from those with whom I have judged this spring, I am comfortable judging with whatever rank I achieve, if any....I have learned that I perceive what I perceive and just put it down in writing for the benefit of the brewer and roll on.  The really advanced judges are best at quickly articulating what they perceive and drawing conclusions from that to suggest corrective action.  I am getting better at the suggested corrective actions and I tried to still do that with the NHC shorthand scoring sheet when possible. 

I would not expect the graders to give up time to do the tasting judge review quickly - they still have a life and are probably tied up in a way that prevents them from going forward to complete the grading any quicker.  I feel your pain on the delay, but everyone involved is a volunteer and I volunteer for a lot of different things in many areas, so I appreciate that a person can be pulled in many directions.

Just my 2 lincoln's and I could be persuaded to think differently, but put yourself in the shoes of the graders and look at what else they may have on their plate and the volunteer in me says cut them some slack...let's hope we can all have a quicker and more responsive scoring system, but realize that the number of graders needs to increase.  If you can someday grade exams, please volunteer to do so.

73
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 22, 2015, 04:30:51 PM »
Sent my box UPS today to Toby in Baton Rouge.  I agree, Jim, great job putting this together so quickly. Worst case scenario, someone might have to re-send if the package does not make it through.  I used plastic (PET) brown pint bottles but wrapped one commercial brew bottle in buble wrap and put it in a ziplock just in case.

74
Yeast and Fermentation / Re: WLP 644 genetic results
« on: April 21, 2015, 12:34:51 PM »
Unfortunately, however, I used it in a Flanders Red that was put in an oak barrel, so now my barrel is what it is....on the good side I am blending, anyway, so the blends are able to minimize the Wild Sacc effect somewhat and I have generally liked the flavor, so there we go....

75
I rarely make starters anymore - if I don't have slurry available, I just brew a small batch and then step up in size from there incrementally to full size batches.  I have found Brulosopher to present pretty solid information, but admittedly not the same as a scientific methodology.  Some things I have adopted as standard practice, but under pitching is not something I will regularly do.  The lager schedule I follow regularly.

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