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Messages - AmandaK

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211
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 29, 2015, 06:50:34 AM »
One thing that a fellow judge and I were also discussing this weekend was the 'buttery' character of chardonnay and that there was likely a diacetyl component to it since there was a local brewery who aged a beer in chardonnay barrels that came across as a butter bomb.

I only get buttery in Chardonnay when Oaked. Stainless Chardonnays don't give me that.


Same here. I can't drink oaked Chardonnay because of the butter. Stainless (or apparently non-MLF) Chardonnays are awesome though. Cline Vineyards makes a pretty stellar one.

212
Homebrew Competitions / Re: State Championships
« on: October 29, 2015, 06:43:54 AM »
Kansas would not stand for such tomfoolery.

213
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 29, 2015, 05:43:48 AM »
Nice exchange here with Jim and Amanda, nice chance to learn something. Definitely a class move by Amanda to PM Jim the review first and for Jim to be willing to discuss the constructive feedback. You are both total grown ups!
Well thanks. Thats the whole point of these swaps. Just like we were sitting together having a beer, cuz one day we will be. Also its ok if every beer isnt pop your eyes out amazing. That Helles won a ribbon, but I know it has a long way ti go till im happy with it. If I cant take criticism and suggestions how will I ever get it there?

But I agree with you, for a forum this one is grown up.

This here is the reason I stay on this forum. I enjoy the respect that everyone affords one another.

As for the beer - I'm always open to hopefully help people in the quest of making better beer. The exchange that Jim and I are having is exactly like what we do at the end of our club meetings. We have a private session called "If you really want to know". Some of our more experienced judges stick around after the meeting is officially over and anyone can come up and talk about their beer, what they intended, how it is perceived, the process the brewer used, what they may want to work on for next time, etc. I love this part - it's as much of a learning experience for the brewers as it is for me sometimes.

Anyway - this forum is similar to my club. And that makes me happy.  :D

214
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 28, 2015, 11:50:56 AM »
Interesting to hear about oxidation relative to malt profile in a light lager.  I have a bottle of NG Pils that I brewed (12-13-14) for comps this past spring that I squirreled away in my fridge to see how it holds up/oxidizes/just plain fades with time.  I will have to crack that one soon with my perception on high alert to see what it has done over the last year. Grapy oxidation is a new one to me.

I don't know what that was from, it may not be from oxidation. Maybe it's how I perceive Gambrinus Vienna!  ;D

I often get a grapy note from pils malt. reminds me of white grapejuice. Or maybe the hint of grape you taste in 'no sugar added' sodapop that's sweetened with white grape juice.

You know, I do remember that conversation in the famous "That German Lager Flavor" thread. I'll keep an eye on that with my next few all-Pils beers. I have plans for a Belgian Golden Strong (Dingemanns Pils) and more German Pilsners (Best Pils).

215
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 28, 2015, 11:24:48 AM »
Interesting to hear about oxidation relative to malt profile in a light lager.  I have a bottle of NG Pils that I brewed (12-13-14) for comps this past spring that I squirreled away in my fridge to see how it holds up/oxidizes/just plain fades with time.  I will have to crack that one soon with my perception on high alert to see what it has done over the last year. Grapy oxidation is a new one to me.

I don't know what that was from, it may not be from oxidation. Maybe it's how I perceive Gambrinus Vienna!  ;D

216
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 28, 2015, 07:09:40 AM »
Great review and analysis, Amanda.  That beer was brewed mid February. After bottle conditioned it sat in a chest at 39º till I boxed it up. Same with the dunkel I sent. Its reaching its best by for sure. Thats my 3rd attemot, tweaking along the way. It won 1st place at Bend Oregon's Springfling. Probably because Randy didnt enter anything lol.

Malt bill was 9lbs Best Pils and 2 lbs Vienna, which I later learned to be Gambrinus. A light went off above my head when I learned that, regarding that honey note. Hopping was 1/2 oz of US Magnum at 60 in a 90 min biil. Thats it.  Wyeast Munich 2308 at 50º till a stepped up d rest.

Helles is up next on my calendar. I'm going to drop the OG from 1.058ish to 1.050. 9.5 lbs Best Pils 1.5lbs Best Vienna. Im going to mash at 145 for 120, rather than 150 for 60. 60 minute boil thanks to Marshall, that might drop the color down where it should be. Hops this time will be an ounce of Mittelfruh at 60 and an ounce at 10. Going to pitch two 1L starters at high krausen and get it really rocking,  hopefully. Plus I've learned a lot about water and pH since February so im amped to get after it.

Glad you enjoyed it. Im looking forward to continuing my journey toward my perfect Helles. The Dunkel needs help too. Too sweet in my opinion. I'll see what you think.

Edit: regarding the unexpected buzz, its about 5.5% so I dont know. But it was brewed in Washington, so who knows? Contact high?

Interesting. I'm almost always hesitant to point to a flavor or aroma and point out how it was formed, but it seems like my training/practice has paid off a bit here. At NHC this past year, I got a lot of experience in malt oxidation which was spurred on by judging the light lager category. Nathan Smith and I had this Dortmunder Export that was light gold in color, but was just a wallop of toffee and honey. It was crazy. During that mini-BOS, Bob Hall and I discussed malt oxidation in what was probably entirely too much detail for normal people. Talking with Bob led to him dragging a New Belgium brewer over and talking with him about types of oxidation that people don't really know about. And when we were leaving, I had the opportunity to ask John Mallett about it. Problem is that oxidation of paler malts can taste a lot like what higher/longer kilned malts taste like. :/

So it looks like you went from 1.058 to 1.016 with this one? It seems like a good idea to start lower and finish lower with this one - 1.050 OG like you say and then aim for 1.010 or 1.011. I have had some issue in the past with WY2308 finishing a bit on the sweeter side, but I've had good luck pitching a crap ton of it and warming it up as fermentation slows (similar to Marshall's fast lager ferment). The finish on that beer did seem a bit, I don't want to say flabby, but it wasn't crisp. I'm sure you'll nail that down now that you know more about water/pH.

I'll see if I can find time to kick back a couple tonight. The dunkel is next up on my list.

217
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 07:39:15 PM »
I sent this to Jim via PM and was cleared for posting. :)

--------------------------------------

Drinking the Helles now.

Aroma starts with an interesting white wine grape ester. Follows with a touch of light, floral honey notes. Very light grainy character in the background. No off aromas.

Opens with a light hiss. Poured vigorously to produce a 1/2", frothy, pretty head. Falls to a 1/16" cap quickly, but cap persists. Gold color, light haze.





Presents initially with a sweet, honey like malt flavor. Initial flavor subsides to a lightly sweet, toffee like flavor. Med-low bitterness. Very low floral hop(?) flavor. Clean fermentation, no off flavors. Finish comes across as a touch too sweet for style, but body suggests that the FG is on point. Honey and light floral flavors linger into the aftertaste.

Med-light body, med-low carb. Could be crisper, but I'm nit-picking here. This is a well made beer that *may* be showing signs of oxidation or age. That is just a guess though. The honey, if unintended, sometimes can indicate the very beginnings of oxidation. Or it could be Vienna malt. :) I always hesitate to say stuff like that on a scoresheet, but since I have you here... ;)

Overall, great beer. It's a bit off center of a "Pils malt showcase", but who cares! I'm personally enjoying the crap out of this thing. It's got this multi layered interest to it. First you get honey, then maybe a bit of grape (? - this is the really interesting bit for me. Where does it come from? There are no other 'esters'? What yeast was this then? Was there a malt in there that I don't know about yet?), then some floral, a touch of graininess, and it's cleanly feremented to boot.

PS: damn, that grape aroma was fleeting. Or maybe I'm crazy. Either way, it's gone now. Still enjoying the beer. :)



Cheers!

PPS: Jim, was this a bit boozier than usual? I'm not gonna lie, now that I've finished the beer, I'm feeling like I should either drink water or lay in the corner of the couch. Ha!

218
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:27:55 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

They have a huge worldwide market.

I never did zoom out on the 'now brewing' page until now. Dang.  8)
https://www.picobrew.com/About/whatsbrewing.cshtml

219
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:12:51 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

220
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 09:45:46 AM »
I'm an email away from purchasing a Zymatic. These guys have been great as far as customer service goes - and I don't even own one yet! Not something I'm used to. I've been pestering them with tons of questions for a while now, and it's about an hour until Kevin responds. I'm happy to see that they are expanding their lineup, which should mean that the company isn't going anywhere for the foreseeable future.

221
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:35:59 PM »
How cold are you pouring your beer if you get ice build up?

Cold enough that I don't get foaming in the remote tap box, never measured it. A finicky system, mine is. If I had to guess the 32F at the bottom corner of the freezer equates ti 36-38F beer out of the taps - but that's just a SWAG.

222
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:11:51 PM »
I have two of the Evadry units. They aren't that effective for me.

I just keep the freezer cold enough to freeze the condensation and then brake it out when it gets too big. Speaking of... it's about time for that and a swiffer wet cloth wipe down.

223
All Things Food / Re: Growing food - The Garden Thread
« on: October 24, 2015, 06:14:53 AM »
The tale I was always told is that dry conditions produce hotter peppers.  I have no idea if that is true or not.  It seems like it would make a little sense as more water and growth might cause the Cappacin (SP?) to be less concentrated but I have no science to back that up. 

I'm just ready for the work day to end so I can go get a beer.

Paul
Anecdotal evidence to the contrary: it rained so much here in April - June that we had 30' rivers running through the backyard and garden. I didn't have to buy a timer for the drip irrigation until July.

I've read that same thing, it just didn't hold up.

I'm going with "it's a crap shoot". :)

224
All Things Food / Re: Growing food - The Garden Thread
« on: October 23, 2015, 07:06:21 AM »
I love Jim posts. :)

I too am curious about what affects heat levels. Normally I can eat a poblano, no problem. The ones I grew this year (Tiburon) were incendiary for me. Probably about as hot as the Serranos we grew. Great in Kenji's black bean burgers, not good for me on kabobs. I'll probably grow less of those next year (had 5 trees this year).

225
General Homebrew Discussion / Re: I'm Ba-ack!
« on: October 22, 2015, 06:26:11 AM »
These two pretty much sum it up:

We have stir plates and erlynmeyer flasks full of star san to sell you. we're also doing 30 minute boils and fermenting at whatever temperature we feel like.
and oh yea we're picking up a.case of bud light and hunting at Jim's house and hanging the trophy antlers at Keith's new brewery.

Hahaha. I love this place.

Welcome back Frank!

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