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Messages - AmandaK

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Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 28, 2013, 05:04:37 PM »
Unquestionably it would potentially increase the number of entries, especially in the final quarter of the year.  Since the FOAM cup has been a MCAB qualifier, it has seen an increase of around 350 or so to 750.  Part of the reason is that it is the second to the last qualifier of the year and people are trying to get in to the MCAB.  Each competition would just need to cap their entries at a level that they could handle.  If they were concerned that too many "outsiders" would flood the available slots, then have two entry periods.  One for club members and then open it up to all.

It wouldn't be right to have a qualifier that gave members of one club (or any other group) preferencial registration. It would provide them with an easier route to qualification than other brewers get.

Exactly. Exclusivity is not the goal here. Increasing the volunteer base is the only long term solution I see. More volunteers, more first round sites, more entries can be judged at both the regionals and the nationals, more people are happy.

Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 28, 2013, 10:00:51 AM »
I suppose it would technically be 3 stages... but really... who only enters the NHC each year?  I think that has to be a minority.  If you make the prequalifier competitions that are already established and existing it will not put much more (if any) strain on the judges in those areas.

I think your assumption that entries would not increase in these pre-qualifier competitions is not a good assumption. For example, we run a competition circuit here in the Midwest called the High Plains. If you (or your club) wins in one of those designated competitions you get points towards brewer of the year or club of the year. You better believe that A LOT of the entries in those competitions are because of the circuit it is attached to.

Let's say that my club's annual competition is already at 500+ entries. Imagine how many more entries we would have if it was one of only a certain number of comps to be part of the 'pre-qulaifying round' for the NHC. 100? 300? Yikes. There just isn't enough support/volunteers to run that big of a competition.

The Pub / Re: Baseball 2013
« on: October 28, 2013, 09:44:27 AM »
Also, is it just me because the Sox are playing and I'm paying more attention, but do the umps know what the strike zone is supposed to be.  I've seen bad strike calls on both teams ( and I'm not talking about the stupid sFox Strike Zone grid ).

I'm a Brave's fan pulling for the Cards and agree w/ you that the strike/non strike calls have been horrible for each team.

Agreed on both sides. I can't remember the last time I've heard this much booing at Busch Stadium. Seems that I'm constantly saying to myself, "Well that was generous."

The Pub / Re: Baseball 2013
« on: October 28, 2013, 05:30:20 AM »
Joe Buck is ok with baseball because it is a game of minutiae.

The only reason I like listening to Joe Buck is because he occasionally reminds me of Jack Buck. Case in point: 2011 World Series, Game 6: David Freese hits a game-winning walk off homer, Joe Buck echos his father from nearly the exact same call 20 years earlier, "And we will see you tomorrow night!"

I seriously teared up that night and still get goosebumps just thinking about it.

Otherwise, he's calling Daniel Descalso by the name of Pete Kozma or calling the pitch count as 1-1 or 2-1 when it's 2-0 or 3-0. Ugh.

Ingredients / Re: 5.2 comments
« on: October 27, 2013, 06:09:50 PM »
Thanks Denny! I'll be bookmarking this.

The Pub / Re: Baseball 2013
« on: October 25, 2013, 05:50:00 AM »
Be that as it may, Wrigley Field is one of the coolest places on Earth!  Watching baseball there is experiencing what the game is all about.

I'm a Cardinals fan and I wholeheartedly agree with this.

Just don't travel a bit south to Addison St. if you're not into those kind of things. I did that once, safest part of the whole city!  ;D

Kegging and Bottling / Re: Storing an empty keg
« on: October 24, 2013, 10:09:47 AM »

To be completely honest, though, sometimes they are "stored" just as they are when the keg kicks.  I tend to get lazy and will clean them when I need them or clean them in batches.

Ha, now I don't feel so bad!  I don't normally clean mine until I need to refill.  Once they kick I just let them sit till I need to refill and then clean.

Same here. The Keg Washer is a bit too much set up in an apartment for only one keg. We tag team the cleaning when 7-8 kegs get stacked up.

Kegging and Bottling / Re: Storing an empty keg
« on: October 24, 2013, 09:16:11 AM »
I store my kegs sanitized and pressurized. I rinse with a bit more sanitizer right before filling as well.

Now bottles, I store those upside down.

The Pub / Re: Baseball 2013
« on: October 24, 2013, 05:32:51 AM »
That was a rough watch last night.

One thing is for sure: there is no way but up for the Cardinals after that performance.

General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 23, 2013, 10:21:15 AM »
Can those sources be posted here? I'm curious.

For the record, I'm terrified of this beer. It's too good for that high of ABV.

Package it carefully.  Send it to me.  I will dispose of it.

Ha. Nice try! It's for our club's semi-annual 'friendship brew' and we will be serving it, along with 6 other "imperialized" beers, at our Holiday party. I'm gonna need a cab and lots of water.

+1 about everything 3711 touches turns to gold.
+2. I can make 10 gals of wort and split it between 3711 and any lager yeast you care to mention, with good temp control and an ample starter and the saison will be amazing and the lager will suck.

Pilseners and lagers are the hard ones for me. Getting the crispness just eludes me.

+3 to 3711.

Our club group's friendship brew this fall was a saison that started life at 1.103. 8 days later, it was at 1.009 with no hint of fusels. Ridiculous. For the record, I'm terrified of this beer. It's too good for that high of ABV.

Personally, I struggle to make a nice simple Belgian blonde. 

But I simply can't get to a Belgian blonde that I really enjoy.  My last attempt was the best so far, but they're falling short of what I want.  These are not infected nor do they have off flavors but they're just not what they should be, if you follow what I'm saying.  They're lacking.  Perhaps I am like Sisyphus as I shall keep trying.

Same here!! I thought I was the only one!

Easiest?  I think saisons are pretty easy.  As long as you don't use 3724.

I find WLP565 much easier to use than WY3724 with approximately the same flavor profile.

Equipment and Software / Re: Thermometer Recommendation
« on: October 22, 2013, 08:52:21 AM »
I'm a huge fan of the RT600c from Thermoworks

Cheap, fast, and reliable.  I would love a thermopen but really can't see myself spending that much for a thermometer.

Same here. Many Thermapen owners regret their purchase when they see mine works just as well for 20% of the cost.

I make gueuze. It's not that hard. Brew, transfer for aging, make sure airlock is full, wait, repeat, repeat, blend, bottle.

Light lagers are inherently hard.

But am I the only one who thinks that APA/IPA is actually hard? In my area, it seems like if you can brew a passable IPA or APA, you'll be a shoo in for a gold medal. Almost makes me want to brew one!

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