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Messages - AmandaK

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121
General Homebrew Discussion / Re: NHC Coming Fast
« on: January 27, 2016, 05:43:22 AM »
My recollection from last year is yes to blacked-out caps.  But I'm far from authoritative.

I was hoping to get some beers to KC this year, but I lost track of time.  I will not be staying up late tonight to bottle and send 2-day delivery.

So, it's time to start thinking NHC.

KC as in the KCBM comp? Entry deadline is 2/5, you have an extra week!  8) And the prizes are awesome. I would link to our website, but it is blocked at work. :/

Back to original topic: I'm hoping that I get 5-6 entry spots, but I'll be plenty happy with 4. If I get 5-6, more American Wilds go. If not, well... I'm not going to compete against myself!

122
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 26, 2016, 01:15:26 PM »
Usage rates for 12.5 PPM:

1 tsp in 1.5 gallons of water
1/4 oz (1/2 Tablespoon) in 2.5 gallons of water
1/2 oz (1 Tablespoon) in 5 gallons of water


I'm gonna print that out and tape it to the wall. Much easier than digging out the gallon jug. (I have my Iodophor in a tiny old Star San container so I can measure it.)

123
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 26, 2016, 06:12:30 AM »
60 second contact time at 12.5 ppm according to this.
http://www.franklinbrew.org/wp/?page_id=384

Looks like I need to read the side of my gallon's label again...  ;D

124
General Homebrew Discussion / Re: Off Color Causes
« on: January 26, 2016, 06:11:07 AM »
I call it "salmon" color and find it comes from oxidation.

Same here. That kinda off-gray/off-green color is similar to the fatty layer of salmon between the meat and skin (is there a name for that?). I associate it with oxidation/poor handling in much the same way that oxidized mead can have a different color at the edge of its meniscus (or an overall duller color than younger/better handled meads).

125
All Things Food / Re: Blue Apron
« on: January 25, 2016, 02:13:17 PM »
I see. I guess the market is for someone who doesn't eat at home every night. We cook just about every day at home so nothing goes to waste. I start a meal by looking in the fridge to see what needs to be used first.

Same here. Building meals off of the remains of the last one's prep is a pretty simple way of not wasting food if you have time for thinking. My procedure is usually to look in the freezer to see what protein is in there, then the pantry for any accompanying items. Whatever is missing from that gets bought at the store. Then I try and figure out what I can make with the remains of that meal... and so on and so forth.

I'm sure life will change in due time and I won't be able to have the forethought that requires though.  :)

126
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 25, 2016, 02:06:28 PM »
Mix it to the proper concentration and there are no concerns.  Mixed too strong it can stain and I suppose it is possible it could impact flavor.

1/2oz per 2.5 gallons (25ppm) is the proper concentration for sanitizing. 1oz per 2.5 gallons (50ppm - "sterilizing") has been working for me to kill a particularly aggressive strain of Brett (at least I think it's working - so far so good, knock on wood!) in the basement.

For the 50ppm solution, I rinse it out with tap water and then use a 25ppm solution to follow it with. Staining is an issue with the higher concentration, as well as flavor carryover. Don't wear nice clothes around it.

127
General Homebrew Discussion / Re: NHC Coming Fast
« on: January 25, 2016, 10:16:37 AM »
Everything is ready or lagering and almost there. 

Ima finally get that Major Award this year.   8)
It would be nice to get out of the first round again. Been striking out the last couple of years.

I know what you mean.  The first year I entered, I got a silver in the finals.  The second year, got 2 through the first round but nothing in the finals.  the next year, nothing in the first round...I'm going to wrong way!!

Screw the major award, I just want a medal with a purple lanyard. Well, that and to hug/pickup Janis on stage for my picture in Zymurgy, but that's a whole 'nother story. Haha  ;D

128
The Pub / Re: Nfl,playoffs
« on: January 24, 2016, 07:36:25 PM »
I'm tired of this "Manning's last chance" BS. Their defense got them to this point and won the game for them tonight. He's just an old man along for the ride.
Seriously. I almost turned off NFL Gameday Morning with all the yappin about it. Denver's defense showed up and won the game.

129
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 24, 2016, 06:55:23 PM »
Here's that pound-able mead I mentioned in another thread, aptly named "Pound It!"

Shot from above to capture the color of it with my cell phone. It's a riff on Curt Stock's triple berry hydromel. When you balance a 1.050 OG must with just enough berries, carbonation, sweetness, acid, and tannin... well Mr. Stock really had it figured out. This s**t is legit. I can't stop drinking it.


130
General Homebrew Discussion / Re: NHC Coming Fast
« on: January 24, 2016, 02:00:51 PM »


The plan is to have many to chose the best from.

Same here, hopefully.

And then I hope they last! These little 2.5g batches can blow the keg surprisingly quick when they're on point. ;)


131
All Things Food / Re: Blue Apron
« on: January 24, 2016, 09:11:39 AM »
What's wrong with leftovers? We cook for 4-6 people and eat the extras for lunches during the week. If we have extra leftovers, we make "B for D" (breakfast for dinner) so we don't have anything leftover but it's still a proper meal. Love B for D nights, especially now that I can knock out Eggs Benny in about 15'. ;)

132
General Homebrew Discussion / Re: Spring brews
« on: January 22, 2016, 04:43:44 PM »
I think I may really try for a Pivo-type Pils this spring. Spalt and Saphir are the stuff my dreams are made of. :D


Funny you mention that. I'm wanting to brew a Pivo-ish pils coming up soon. Man is that stuff crushable !
Oof, speaking of crushable... I have a triple berry hydromel (Curt Stock's recipe, with tweaks) on tap that is entirely too good. I've named it "Pound It!".

I had about 4 of the "I'll just top it up a little... Oh just a bit more... One more little sip..." last night. Whoops!

133
General Homebrew Discussion / Re: Spring brews
« on: January 22, 2016, 11:51:52 AM »
Late March to May:  Pilsners.  Need pilsners for the hot summer ahead.

YES. "Need" being the key word here. I think I may really try for a Pivo-type Pils this spring. Spalt and Saphir are the stuff my dreams are made of. :D

I guess I should brew a Maibock with all of the WY2206 we have around here. But I'm also planning out another Berliner Weisse. Hopefully this one goes better than my last vomit-beer attempt at one. I know Myles has a series of WY3068 beers coming up too.

So... basically German beers. That's what's on the docket. Gonna be a tasty spring!

134

Thumbs up.

Is there any evidence in the data that specific individuals consistently do better than average (supertasters)? If so, shortlisting them might make taste tests more sensitive (though possibly to things that don't matter...)

We can look at specific individuals this time around, but I have in the past, about five months ago I believe, and there was no pattern whatsoever-- even higher ranked judges were wrong about 50% of the time.

I did two tastings at NHC. Got 50% wrong.  ;)

I prefer to look at it as you getting half right! Haha.
Where either of those significant? I think I remember no, which means I'm some measure better than average!

135

Thumbs up.

Is there any evidence in the data that specific individuals consistently do better than average (supertasters)? If so, shortlisting them might make taste tests more sensitive (though possibly to things that don't matter...)

We can look at specific individuals this time around, but I have in the past, about five months ago I believe, and there was no pattern whatsoever-- even higher ranked judges were wrong about 50% of the time.

I did two tastings at NHC. Got 50% wrong.  ;)

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