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Messages - AmandaK

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Homebrew Competitions / Re: Competition changes your category
« on: February 08, 2015, 07:06:50 AM »
I just want to go on the record and say that while KCBM 32 matches nearly all of the qualities of the comp mentioned here (judging dates, same circuits), it is certainly not KCBM 32. We would not move an entry and will call the entrant directly if we think that there is confusion to ask the entrant what they want to do.

Homebrew Competitions / Re: NHC first round judging?
« on: February 05, 2015, 01:27:22 PM »
Sadly, I won't be judging first round this year - not having it here in KC and other life events. I'll be at the Finals though!

So... First Round volunteers get preference in the next year's competition. What about Final Round volunteers? I didn't find specific language regarding that.

General Homebrew Discussion / Re: induction cookers?
« on: February 05, 2015, 12:23:41 PM »
Well then! I'm not doing the stopgap solution because of all the reasons you stated.

When I bought our house, I wasn't planning on having an electric brewery (just bought the Sabco) so planning on converting to electric is now a slight pain.

General Homebrew Discussion / Re: induction cookers?
« on: February 05, 2015, 09:47:35 AM »
Oh, should have been more clear. I would be running an appropriate cable through the walls of the beer basement, through the garage walls, and out into where the brewery sits in the back of the garage. I would hire an electrician to hook up the ends and install the appropriate breaker in my box.

The sizable scope of this project is what's stopping me from going electric tomorrow.

General Homebrew Discussion / Re: induction cookers?
« on: February 05, 2015, 08:54:01 AM »
I wish U.S. operated on 220 power as standard. It would make electric brewing more attainable for so many brewers. We're like cavemen with our fire rituals.
Seriously. It's one of my main deterrents. Running 220 across the house to the garage is gonna be a huge PITA.

Homebrew Competitions / Re: NHC first round judging?
« on: February 04, 2015, 06:03:53 PM »
Doubtful, Mac. But I'm sure Janis will have an answer to you soon.

Yeast and Fermentation / Re: WLP029 for altbier?
« on: February 04, 2015, 12:37:08 PM »
I prefer Wyeast. Didn't know you could use an American yeast to make a german beer. Normally I catch flack for things like that. Good to know.

sure.  The yeast just needs to be very clean and attenuative.  1056 fits the bill.  You can also go the other way and make American styles with 1007.

So Denny, what's your altbier recipe?

Yeast and Fermentation / Re: Stuck fermentation - Doppelbock
« on: February 03, 2015, 02:06:30 PM »
Quote from: hobbsta
I think I have a stuck fermentation, and am requesting some assistance/advice. 

Indeed you do!

Quote from: hobbsta
I chilled the wort to approximately 62 degrees, and pitched a 1000ml starter that fermented for 2 days on a stir plate, included a wort fortification after the 1st day, yeast nutrient, and with one vial of White Labs Zurich Lager Platinum Strain.

According to any calculator, you underpitched by a metric crap ton. Using JZ's calculator, you underpitched by 10 fold. According to Kai, you underpitched by 4 fold. Use this calculator next time to get off on a better foot:

Quote from: hobbsta
A week later, the gravity was at 1.050, and I racked to secondary

Don't rack the beer if it isn't at the terminal gravity!

Quote from: hobbsta
I made another starter with two more vials of WL Zurich Lager yeast and let it go for 24 hours, then pitched and re-aerated; that was 5 days ago.

This was a good move! Now leave it there.

Quote from: hobbsta
I planned to extend the secondary another 6 days (which ends tomorrow (2/4/15).  Today, I checked and the gravity is at 1.040.

Leave it in the vessel it is in until you reach terminal gravity.

Quote from: hobbsta
The diacetyl rest is set to kick off tomorrow afternoon (I have a programmed BrewBit controller) - diacetyl rest is set for 72 degrees F for 3 days.

You should know that beer/yeast are not on your timetable. You must follow the yeast's timetable. If I were you, I'd be raising the temp to encourage what little yeast you have in there to actually finish up, but I wouldn't dare rack it until it reaches terminal gravity (if it ever does).

Here's a quick run down of what you can do next time:
1) Chill to below 50F.
2) Pitch at below 50F and then let it warm to 50-52F.
3) Oh yeah, pitch a LOT of yeast. Follow online calculators if need be.
4) Don't transfer it.
5) Check gravity before doing anything.
6) Raise temp a bit if you're past 50% terminal gravity, but don't rack it.
7) Raise to a d-rest (62F) if it needs it.
8 ) Now you should be at terminal gravity.

Hope that helps!

Other Fermentables / Re: Storing opened wine kit
« on: February 03, 2015, 01:48:02 PM »
Sorbate and hope for the best?

All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 04:44:49 PM »
I don't bottle much anymore, but I do spend a fair amount of time doing maintenance on all of the old kegs I have. You know, leaking poppets, leaking PRVs, leaking lids/O-rings. Those new kegs at the LHBS really are attractive, but I have too many kegs now!

+1.  I have a lot of kegs, too, and that does entail maintenance, for sure.  There is a fair amount of work bottling or kegging, so I guess I just don't mind the kegging work near as much.
I don't mind it either, but then again, I have a keg whisperer at home. He does all of the keg maintenance - pretty sweet!

Indeed. Low fill, high fill, rusty cap, old label glue, etc are not an indicator of the beer inside.

But if the beer inside the bottle is flat, infected, or has some other defect... Then sure it won't do so well.

Judges shouldn't care about the amount of beer in the bottle and it certainly should not effect the scoring.

All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 01:04:47 PM »
Once you have bottles that are clean/delabeled, they store nicely upside down in a standard case box. We just dust off the bottom of the bottle and get them sanitized on bottling day.

All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 12:52:02 PM »
I get things like spiders and centipedes that crawl into my bottles over time, paper, old yeast sediment, etc. 

If you store your bottles upside down, that problem will disappear too.  8)

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