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Messages - AmandaK

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541
Kegging and Bottling / Re: keg slush
« on: June 14, 2013, 11:10:26 AM »
Why are these beers freezing? Is it a malfunction of the freezer/temp controller? I'm switching from a fridge to a chest freezer and now I'm nervous my beer will freeze some random time...Maybe it's from the keg sitting against the freezer wall? The freezer walls get pretty cold, I could see them partially freezing a keg, maybe.

I wouldn't worry about this. I used to keep my keezer at 33*F with no issues. (Before I had Spiegelau glasses.) Now it's at 38*F and still no problems.

I also keep my lagering chamber at 1*C. Chest freezer. No freezing issues.

542
All Grain Brewing / Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 14, 2013, 11:00:54 AM »

I think I will chalk it up to a combination of hop flavors that don't play well together.


Perhaps it is as simple as that. There is a naturally occurring compound in hops called linalool, if you look at the ingredients in some soaps, it is also there. It could be that you're picking up the compound as soapy because that's where you are used to smelling that compound.

543
Yeast and Fermentation / Re: WY3724 How long does this take?
« on: June 14, 2013, 10:50:47 AM »
I did that exact same schedule on my last Saison... took 4 weeks at 90 to get down to 1.006 from 1.028.

Next time I'm going to start hot around 80 and push it to 90 per some things I've been seeing from Wyeast. Either that or I'm going with WLP565.

BUT. If you let it finish, it will rock your socks off.
+1.  The one I recently made took just over 3 weeks to hit 1.006.  I mashed @ 147 for just over 90 minutes. Otherwise I used roughly the same fermentation schedule.  It's a shame it takes so much longer than 3711, because it makes people avoid it.  I think it makes a MUCH better saison.

Agreed. 3711 doesn't even come close to 3724. If I get a chance to brew another saison this year, I'm going to pitch 3724 at 80 and see what happens as far as timeline and flavor/aroma. If I have any luck remembering, I'll report back here with some results.

For what it's worth, after waiting nearly a month and a half from brew day to drink my last saison (with Nelson Sauvin and 3724) - 5 gallons lasted us two weeks. Amazing stuff.

544
Yeast and Fermentation / Re: WY3724 How long does this take?
« on: June 14, 2013, 07:23:00 AM »
I did that exact same schedule on my last Saison... took 4 weeks at 90 to get down to 1.006 from 1.028.

Next time I'm going to start hot around 80 and push it to 90 per some things I've been seeing from Wyeast. Either that or I'm going with WLP565.

BUT. If you let it finish, it will rock your socks off.

545
Yeast and Fermentation / Re: blonde ale with US-05 tasting like Hefe
« on: June 13, 2013, 01:10:04 PM »
Did you take "few month" old yeast and pitch it directly into wort? Or did you make a starter?

Sounds like stressed out little yeasties to me.

546
The Pub / Good news! Beer bellies are a myth!
« on: June 13, 2013, 12:48:10 PM »
http://newsfeed.time.com/2013/06/13/beer-bellies-are-a-myth/

Haha, jk. Wouldn't that be great though?

547
Events / Re: NHC Streaming?
« on: June 13, 2013, 12:05:18 PM »
Usually the Brewing Network does this.

548
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 10:19:24 AM »
I feel like the only one without a stir plate...maybe that'll be the next upgrade.

nah, I don't have one either. I don't have flasks either. I use 1 qt mason jars or .5 gallon ones if I need a big starter

I use a 3.5L cookie jar from the Wal-Mart. Cost me $4.88 as opposed to the $25-$30 Pyrex flasks I kept breaking. That this has lasted me nearly a year now!

549
Equipment and Software / Re: I'm ready to trash my kettle
« on: June 13, 2013, 10:17:46 AM »
Honestly, it sounds like you've already made up your mind. But like other posters have said:

- 'calibrated' stick for measuring volumes. I use a very large spoon.
- a partially covered boil or lower heat will reduce evaporation
- you can get weldless plugs, plug it up and drill a new hole. Get a new spigot.

There, you just saved ~$500.

550
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 06:41:57 AM »

Basically we need to find these things before the Final Round.  Asking people to ship 3 more bottles at their own expense and then telling them "sorry, you're not eligible for a medal" is wrong.  (again, IMO)

cheers--
--Michael

Without knowing how the beers taste, how can you do this effectively?

The best beer of the category was kicked before it was opened.  They judged it anyway, but had already declared it ineligible for a medal based solely on the base style being "historical" and thus should be in 23.  My argument was and is that it is silly to kick out a gose because of this and not kick out coconut beers which should be in 21A.  There are gruits listed among the commercial examples in 20A anyway; pretty sure they are just as "historical"

I don't think we should have kicked out anything.

I see what you mean now. But aren't you supposed to consult with the judge director or competition organizer if you feel like a beer was placed in the wrong category? I don't know that this didn't happen, but it seems a bit presumptuous to kick a beer out of contention because a judge (or judges) feel(s) it doesn't fit the guidelines - especially if you haven't even tried it.

551
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 05:55:54 AM »

Basically we need to find these things before the Final Round.  Asking people to ship 3 more bottles at their own expense and then telling them "sorry, you're not eligible for a medal" is wrong.  (again, IMO)

cheers--
--Michael

Without knowing how the beers taste, how can you do this effectively?

552
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 05:32:17 AM »
from this forum a couple years ago...
good enough for me.


21a is the right place.  I'll clarify in the next set of guidelines.  The intent of fruit vs SHV beers is to keep to the culinary interpretation of the ingredient not the botanical one.  If (God help us) you made a tomato beer, it would be entered in 21a not 20.  Coconut tastes more like macadamia nuts and cashews than it does raspberries and cherries.  So it goes in 21.  I thought 'nut' was good enough, but apparently not.  That was the intent, though.

Nice find!

But didn't a coconut stout win Category 20 at last year's NHC? I think until the guidelines get updated we will keep having this question and have no clear answer.

EDIT: Yeah, "Koko's Nut Porter" won Category 20 last year.

553
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 05:23:19 AM »
I do the same with a magnet on the bottom.  If I needed to get the stir bar out without decanting, I would use the magnet to pull the stir bar up the side and out.

Same here - I have some rare earth magnets from an old hard drive laying around. Stick 'em to the kegerator when not in use.

554
Commercial Beer Reviews / Re: Re: HooDoo Brewing
« on: June 12, 2013, 08:09:35 AM »
It has been fun.  But only two breweries and I'm here for three days.  What am I going to do tommorrow?!
Go back to the one you like the most?

555
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 05:04:28 AM »
Sounds like Jamil's whirlpool chiller does just about the same thing.

Like Jeff said, if Charles Bamforth thinks it's nothing to worry about and I haven't seen it in my own brewery, I'm not gonna worry about it!

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