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Messages - AmandaK

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122
General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 09:33:01 AM »

Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.

Looks like you've got an experiment on your hands!

Need to buy more vodka first.  8)

123
General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 09:07:34 AM »
Nice article, Drew.  For the IPA, couldn't you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77).  If one has the equipment, why not, right?

Absolutely!

Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.

124
Events / Re: NHC forum meetup
« on: May 14, 2015, 08:42:37 AM »

Thanks for clearing things up, Gary, I'm just stoked to hangout and drink (mostly) homebrew with all you cool folks!

Some of us are just old folks! See you at the NHC!
Old is the new cool!

One can hope....

Hey, I like all you old guys!  8)

126
Events / Re: NHC forum meetup
« on: May 13, 2015, 05:31:04 AM »
We can't mix the two classes of beer.

So how does this work for the banquet? Right now I am imagining that there is no beer-sharing in the line to get in and there are security guards at the doors to take away our homebrew.

Mr. Glass? Care to weigh in?

127
All Grain Brewing / Re: Brunwater target mash pH vs room temp pH
« on: May 13, 2015, 05:29:18 AM »
Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.

Its a reference standard that helps you 'tune' your beer.

I should write this down somewhere. Thanks Martin - you're like the Michio Kaku of water.  ;D

128
Events / Re: NHC forum meetup
« on: May 13, 2015, 05:14:26 AM »

I'm gonna go rogue here with my thoughts.  This is the American HOMEBREWERS Association.  It's the National HOMEBREW Conference.  If there's a conflict between homebrew and commercial beer, 86 the commercial beer.  I can live without it.  I'm there for the homebrew, after all.  I realize this viewpoint won't be widely shared and sure, like everybody else I'd love to have both.  But if having commercial beer is gonna limit access to homebrew, ditch the commercial beer.
Hell yes! 100% this! A resounding AMEN!!

If my opinion isn't clear, I vote for homebrew over commercial.

Amen!! 100% agreed Denny & Marshall.

If we can't have homebrew at the homebrewers conference, I won't be going back in 2016. The best part about many things is the homebrew. The best part about the banquet is the homebrew. I will not be happy if I can't sit with my Iowa/Minnesota/Oklahoma/Nebraska friends at the banquet and drink glorious homebrewed ciders/meads/beers.

I hope this is cleared up ASAP.

129
Kegging and Bottling / Re: Empty Keg Storage
« on: May 11, 2015, 05:33:33 AM »
I don't understand the need to keep them pressurized just to have to depressurize prior to filling with beer.
Couple of reasons.  Pressurized means nothing is getting in there.  It will remain sanitary.  Also, since I'm sealing the keg while wet with Star San I want to avoid oxygen.

That's right, plus I have some kegs that leak a little and I can check to see if it held pressure since the last use.

All of our kegs are old used ones. Many of them are finicky. I have to make sure they hold pressure before I put brand new beer in there. They all get a little blue tape tag that says "S + P" for "sanitized and pressurized".

130
Events / Re: NHC forum meetup
« on: May 07, 2015, 10:11:38 AM »
Slightly OT, but I redid the conference seminar sheet I made last year for our club members. If it is of help to you guys, go ahead and use it.

Organized by day, time, with seminar descriptions and rooms in the comments of the cell. Italics means that the seminar is repeated at another time during the conference.

https://drive.google.com/file/d/0B8-LTsieC1oCbGo1aGxHRk0yUlE/view?usp=sharing


131
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Too much detail, too many "styles", and some false info. The German lager section for Munich helles in the ingredients says "German Saazer-type hops". What?  Hallertauer, Hersbrucker, Spalter... Not Zatec hops... That one stood out and bothered me. But then again, why should I rely on BJCP? I don't ever care to judge beers or enter competitions.

Did you participate in the public review of these guidelines?

132
What are Drew and I, chopped liver?  ;)

You guys were the liveliest and most entertaining session at NHC 2014.

Agreed. Somehow you guys made waking up the morning after Club Night worth it. Ha!

133
Events / Re: NHC forum meetup
« on: May 06, 2015, 03:31:45 PM »
Boom!

Thank you Denny.

134
All Grain Brewing / Re: What causes a metallic taste?
« on: May 06, 2015, 10:21:20 AM »
My last two IPAs have had a distinctive metallic taste...or it could be I just over battered.


Over battered? What does that mean? And how sure are you that it is metallic and not something else? Is the flavor similar to putting a penny in your mouth? Or similar to blood?

In any case, I'm trying to learn what causes a metallic taste in home brews related to the process.  The water I use is very good, soft and near neutral pH...and all my malty styles never have a hint of this taste.

Typically, we would look at water chemistry first. Higher concentrations of copper, manganese, zinc, or iron could cause obvious metallic tastes. These could come from the water itself or from using these reactive materials within your brewing process. But then you say that it only happens in you hoppy beers, which may make that point invalid.

Next up would be oxidation of lipids, which may cause metallic flavors like Denny said, but the science behind that isn't well understood yet. That's not to say it isn't true, it's just that the explanation hasn't caught up with us yet. Something interesting here is that removing spent hops & hot break from your kettle efficiently can ensure a lower level of lipids in the fermenter (Source: Journal of the Institute of Brewing, Sept/Oct 1985 - http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1985.tb04349.x/pdf).

Perhaps in your hoppier beers you are not removing enough of the hop mass before the fermenter or are not getting enough hot break (combined with your water) to get below your personal taste threshold for this metallic taste.

135



You left out that you introduced yourself to a "D List" Homebrewer like me last year.  ;D

Ha, yes I remember! I thought I scared you a bit since I basically accosted you in the registration line. :)

I can't wait to go back!


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