Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - AmandaK

Pages: 1 ... 57 58 [59] 60 61 ... 124
Ingredients / Re: Domestic vs Continental Pilsner Malt
« on: May 09, 2014, 07:27:49 PM »
I think there is a difference, but it's quite subtle. There's a certain sumpin' sumpin' that German pils malt has over domestic pils.

Definitely a difference. I think the Belgian/French pils is most different from domestic sources but German pils is subtly different but in a way that really seems to matter. I find the Belgian and French pils is more crackery than domestic and German is similar in overall taste to domestic but more complex.

I find domestic Pils unacceptable for German lagers. I think that German Pils is a touch more bready/cracker like, Belgian Pils seems a bit more grape like, and domestic Pils is just grainy. To be sure about the German/Belgian thing, I'm doing some experiments currently.

In most any other exam, you are not allowed to use your textbook even though you are allowed to use it in real life. How is the BJCP tasting exam different than a closed-book exam?

The Pub / Re: Pete Coors doesn't get it
« on: May 08, 2014, 07:07:56 PM »
I can't drink it all.

Try harder?

But seriously, I give away a lot of what I brew for the same reason.  I enjoy making it, but I'll never be able to drink it all.  And I'm too old to try.

+1.  I resemble that.
I'll definitely be giving away a bunch, but I'll bet I'll still be dumping beer.  We'll see.

I'm telling you guys - outsourcing parties are the way to go.

I had 6 kegs of things that were starting to get a little too old. Had 20 people over and in 6 hours they drained 5 kegs. I likely won't do it at that scale again for a while, but smaller little get-togethers would be great for getting rid of all of this beer without dumping it.

Homebrew Competitions / Re: High Fill, is this a thing?
« on: May 08, 2014, 07:01:28 PM »
I judged in a pair a few months ago where the other judge (National Rank) was obsessed with the bottle fill. Every bottle he judged a low fill (which was about 1/4 of them) he would make some snide comment and go open the bottle over a sink expecting it to gush. He was immediately overly negative from that point on with each entry he treated as such. It was a shame as some of those beers were very good and it made for an uncomfortable spectacle and long judging session.

This is just ridiculous. It makes a mockery of what the rest of us well meaning judges are trying to do. To someone who is new to the comp circuit, they could start inferring that National rank = pompous a$$. Hooray!  ::)

Personally, the best thing to hear as a judge is this:

"I know you, you've judged one of my beers."
"Oh yeah?"
"Yeah, your comments really helped improve my beer."

Boom. That's why I keep judging.  8)

Homebrew Competitions / Re: High Fill, is this a thing?
« on: May 08, 2014, 04:15:01 PM »
I will make notes about a high/low fill or raised lettering on the bottle. It is ONLY for identification purposes. For instance, if I get a score sheet back with 'Sam Adams bottle, very low fill' I know it is not my beer as I do not use Sam Adams bottles. I can then either throw away the score sheet or contact the organizer.

Saying that it is a "stupid comment" or "worthless" is only valid if you get points taken off for it or if the judge says "normal fill, plain bottle".

Fwiw, every time I note a high fill, I always follow it with " thanks for the extra beer!".

Extract/Partial Mash Brewing / Re: Hop Extract
« on: May 07, 2014, 08:15:32 PM »
HopShot says that 1ml in 5 gallons for 60 minutes = 10 IBU.  50ml for 90 minutes starts to sound like a crazy amount of bitterness.

That is probably the calculated amount, but perceived bitterness is a whole 'nother animal. I forget what 2 full vials for 60 minutes at 1.065-1.070 is in calculated figures, but it's about right for the perceived bitterness of a Pliny-type beer.

Extract/Partial Mash Brewing / Re: Hop Extract
« on: May 07, 2014, 08:12:51 PM »
I use two vials of HopShot from Northern Brewer (only place I can find it) in place of the 60 minute addition for a 5.5g batch. I also use real Simcoe at 45 minutes and a bunch of hops in later additions. Apologies that my original post came off as confusing.

Yes, it isn't cheap, but I'd rather not lose a crap ton of wort to 3-4oz of bittering hops.

Extract/Partial Mash Brewing / Re: Hop Extract
« on: May 07, 2014, 06:43:37 PM »
I only use hop extract in our Pliny clone. Otherwise, it is just too vegetal.

The only time we were able to enter it in a comp (usually just drink it all), it nabbed a third place.

Other Fermentables / Re: First wine try
« on: May 07, 2014, 02:58:53 PM »
In a white wine, you would separate the skins from the juice and only ferment the juice. If you were closer, I would lend you my crusher/strainer!  8)

The 'krausen' isn't very exciting in most cases. Obviously, that depends on the yeast. I do primaries in the obligatory 7.9 gallon bucket and only get about 3/4" of krausen in it. Surface activity in the secondary is almost nil.

General Homebrew Discussion / Re: local brew shop
« on: May 07, 2014, 02:15:36 PM »
$41? That's incredibly expensive. At those kind of prices the shop better offer a lot more than just a local place to buy grain. Otherwise they are going to find a lot of customers buy one or two batches there and then go online.
For a double IPA? Doesn't seem that unreasonable, but you really can't say that unless you know exactly what was purchased.

That's what I was thinking. And like stated before, the "plus shipping" can bring the price to at or above what the LHBS charges. So the prices thing is almost negligible.

Bottom line is, do you like your LHBS enough to keep him in business? I certainly do. Hell, I keep a tab going at mine and we settle up every once in a while. He also delivers to me since I see him so much anyway. I buy everything except for bulk hops from the guy (bulk grain, little orders from Foxx Equipment, speciality grains, random hops, Wyeast, etc, etc), just because I want to see him succeed.

Speaking of... I need some Special B and D2... better call Jeremy!  ;)

Other Fermentables / Re: First wine try
« on: May 07, 2014, 02:06:59 PM »
When I got started in wine, I read through MoreWine's manual section.

With Muscat Blanc, this will be of interest to you:

General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 06, 2014, 06:00:55 PM »

When are you going to start into wedding beer production mode? I think we're going to hit it hard after NHC is over. We're too busy brewing beer for Club Night to brew for wedding production.  8)

That's somewhat tricky. Live in texas, wedding in Northern California. The plan is to brew the weekend of her bridal shower and fittings. I am buying ingredients for 10 gallon batches and allowing the buddy(ies) that let me brew on their gear and ferment it for me to keep 5 per batch.

Most of the beers would benefit from a few months in the keg, but the IPA  for sure needs dry hopping the week before, maybe keg hop a few days out.

I might propose a club brew day and try to get all the beers done at one time. I think most people would be happy with five gallons for equipment rental.

Have not decided on quantity. There will be unlimited wine at the reception, so it is hard to judge how much beer we will need. Friends went though about 5 kegs with wine and 170 people, we have 120 so I think four will be enough. Running out would be awful.

Agreed. I think based on past parties, number of people, and the open bar... we're going to need probably 10-12 kegs, but I will likely bring 14 beer kegs and 2-3 ciders.

I am getting SO EXCITED for NHC though! Our club's lineup is looking great, and our own lineup will likely make up the majority of it:
-Munich Dunkel
-Dry Stout
-12.5% Dark Saison
-Amarillo Saison
-Grains of Paradise Saison
-Belgian Blond
-We make also sneak in a porter if we can.

Homebrew Competitions / Re: NHC
« on: May 06, 2014, 03:41:52 PM »
It just might be that since they were looking for it they convinced themselves that they found it.


"Judge the beer in front of you" has many advantages.

General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 06, 2014, 01:57:48 PM »
Brewing test batch 1 of wedding saison right now

72.5% pils
12.5% Munich
7.5% malted wheat
5% Caramunich III
2.5% aromatic

33 IBUs
1oz sterling at 0
.75oz sterling at 15
~1oz sterling at 60 (depends on the ibu contribution from the 15 minute addition)


Darkest saison I've made.

Ha. We are also brewing a saison test batch this weekend (5/10). I'm thinking about doing two different kegs of saison for the reception, one dry hopped like Tank 7 with Amarillo and another with grains of paradise in it. The the grains of paradise isn't a good idea, I'll just leave it alone.

When are you going to start into wedding beer production mode? I think we're going to hit it hard after NHC is over. We're too busy brewing beer for Club Night to brew for wedding production.  8)

Equipment and Software / Re: upgrading to the next level
« on: May 05, 2014, 10:39:09 PM »
I once was told the best thermometer to buy was a thermoworks for $100 i ended up buying a different model from thermoworks  that takes 2 secs more to read for $30....

Using that train of thought, is a $30.00 thermometer that much better than a $10.00 Lab thermometer?  I learned a long time ago that the cheapest route to satisfaction with one's gear is to purchase what one wants the first time, even if it means having to save for a significant amount of time.

Guess that depends on how many times you break the lab thermometer.

Pages: 1 ... 57 58 [59] 60 61 ... 124