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Messages - AmandaK

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271
All Grain Brewing / Re: Dramatic swings in mash efficiency
« on: July 09, 2014, 10:25:32 AM »
Outside of the obvious wheat thing, your volume of dead space could be different - which would lead to inconsistent measurements.

Either way, take a good look at these two articles from Braukaiser:
http://braukaiser.com/wiki/index.php?title=Understanding_Efficiency
http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency

Both of those articles helped greatly when I had my old cooler system and when I moved to my new system.

272
Yeast and Fermentation / Re: Roeselare
« on: July 09, 2014, 07:44:39 AM »
Remember, don't put the beer on your timetable.

It will let you know when it is time to add fruits (if any) or any other additions. Beer cannot be put on a schedule and sour beer is even more unruly when it comes to time frames. It'll be ready when it's ready. Best thing to do is forget about it for the first 6-8 months and then try it. From there you can wait some more (likely) or actually do something with it (less likely).

273
Equipment and Software / Re: Grain Storage
« on: July 08, 2014, 12:14:55 PM »


Vittles Vault II

Although now I have 6, not 5.

274
Yeast and Fermentation / Re: Roeselare
« on: July 07, 2014, 05:38:46 PM »
No starters with the sour mixes. I usually do a smack pack in 5 gallons and then pitch bottle dregs of things I like. I do not oxygenate as most everything I do is soured in the secondary. I also do not oxygenate my lambics that get 3278 pitched in the primary.

275
Define your Tables as the award categories you want, then assign the BJCP subcategories to your Tables.

276
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 27, 2014, 07:01:56 AM »
Brewing TV did an open vs closed experiment way back when they first started. Used the WY hefe yeast, IIRC.

277
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 05:28:42 AM »
3724 is more orange/lemon while 565 is more pepper. They both have the qualities, just in different levels.

I'm running a blend of 565/3724 now.

278
Equipment and Software / Re: Blichmann Boilermaker Clarity Issues
« on: June 25, 2014, 05:38:26 PM »
You could also be crushing your malt too fine.  Husk damage and a slotted false bottom equals cloudy wort.
Easy solution: rice hulls.

279
Homebrew Clubs / Re: Insurance
« on: June 25, 2014, 05:37:48 PM »
Subbed.

280
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 05:37:11 PM »
I would not expect the Zymurgy folks to fact check. Besides, it makes great letters to editor fodder. Write them about it.
I would not expect them to fact check either. When I was in the Gadgets Issue, both my location and club were wrong. YMMV.

281
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 01:22:18 PM »
PS: my last 565/3724 combo went from 1.054 to 1.004 in 7 days. 7 days! Temp from 64 to 80.

282
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 01:21:17 PM »
I pretty much ignored that part of the article.

I would assume that he would be pitching a first generation of the Dupont strains without proper aeration or pitching rates, which will lead to a stuck fermentation around 1.030. Using a second generation pitch from a friend clears that right up for me.

283
Equipment and Software / Re: Blichmann Boilermaker Clarity Issues
« on: June 24, 2014, 10:49:12 AM »
It's a large 20 gallon pot. I'm thinking it may be that there wasn't enough grain bed to create the filtration necessary...hopefully all I have to do is brew more beer  ;D
Rough life, ain't it? :)

284
General Homebrew Discussion / Re: Countertops and Homebrewing
« on: June 24, 2014, 10:45:27 AM »
We have quartz countertops. The only thing brewing related I would worry about is accidentally smashing a flask on the surface. Flask would be destroyed, counter would be fine. Hell, I've found Campari "stains" in the morning from a cocktail night on the cream colored counters, just wipes right off.

285
Homebrew Competitions / Re: NHC Homebrew Competition Presentation
« on: June 23, 2014, 05:45:20 PM »
How many judges do you think you can get? Also how many Sessions are you planning for Friday and Saturday?

Planning 1 session with 30 judges, so assume 15 tables with worse case 10 beers per flight would be 150 max.

Really trying control as much as possible to ensure first one goes off smooth, so if we get 150 entries and it goes perfect, we happy.

Part of an event were we have to be done at set time for an awards ceremony.
 
Thoughts?
Are you SURE you can get 30 judges at one time? I would always plan for more sessions than you need.

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