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Messages - ccfoo242

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586
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 04, 2012, 10:16:03 AM »
OK, the official unofficial word from the BJCP is:
Quote
There are no measured values which would correspond to a carbonation chart which seems to be what you are asking. The carbonation level affects all attributes of a beer, but the descriptors 'medium" and 'high' are based upon what is sensed in the mouthfeel. The appearance can provide clues as to the carbonation level in some instances.

There is no absolute chart for cabonation volumes for each style. In reality the carbonation level in volumes varies by temperature and the warmer a beer becomes the less soluble the carbon dioxide. There are some listings and programs which provide acceptable carbonation levels based upon style, you may find those useful.

As far as the programs that give estimated ranges, they are best guesses by the authors, at least that is the case with Beersmith.

I find the suggested ranges varies enough to be quite varied. 

For example look at the suggestions for a Belgian dubbel:
Tastybrew: 1.9 - 2.4
Beersmith: 2.3 - 2.9
Brewing Classic Styles: 3 - 4

So does a Belgian dubbel really have carbonation from 1.9 - 4? I find that hard to believe...but then I'm a noob at this.


587
A little duct tape and caulk should fix that.

Nice fish!

588
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 03, 2012, 08:13:13 AM »
Yeah, so did I but none of that information actually comes from BJCP and some of it is very broad. One of them lists belgian ales as 1.9 to 2.4 which is way lower than what Beersmith has, and Brewing Classic Styles lists many of them in the 3-4 range.

589
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 03, 2012, 07:39:00 AM »
But my point is that we shouldn't have to guess. They give specifics like starting gravity range but then are vague about carbonation. Some consistency there would be nice.

Remember, the guidelines are there to assist in *judging* a beer. Helping brewers formulate recipes isn't the BJCP's job.

Then why list starting/ending gravities, ABV range, or IBU range when none of that can be measured by the judge other than subjectively?  If they were consistent then alcohol and IBU's would be listed as low/medium/high...or carbonation would be listed as a range of volumes.

I will email Brad Smith and ask where he got his list. I didn't mean to start a debate about this, I was just looking for a simple set of numbers to guide me when reading the BJCP styles.

590
Going Pro / Re: I don't miss homebrewing
« on: April 03, 2012, 05:03:07 AM »
This thread reminds me of the joke about the gynecologist who gets home from work and starts complaining to his wife "Honey, if I see one more vagina today..."  :o ;D

591
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 03, 2012, 04:53:50 AM »
My guess for CO2 volumes is that any beer that the BJCP describes as having "low" carbonation should have less than 2 volumes of pressure. Anything with "medium" carbonation gets 2-2.5 and anything with high carbonation gets 2.5-3.0+ volumes.
But my point is that we shouldn't have to guess. They give specifics like starting gravity range but then are vague about carbonation. Some consistency there would be nice. 

As others have said, there are tables which list CO2 volumes for specific styles. Books and websites on commercial beer draft systems should have the info you need.
I did some searching but didn't find anything. If you know of a site that has the list then please post it, I'd really appreciate that.

If I weren't using Beersmith then I would be totally lost on how much to carbonate, and I shouldn't have to use Beersmith (though I don't think I could live without it...I'm spoiled!)

592
Beer Recipes / Re: Historic / Egyptian Brewing
« on: April 02, 2012, 08:17:38 PM »
Looks like a fun project! I'd like to try that. 8 hour mash, though! Yikes!

593
Damn! Pictures please! I try to document all of my disasters!  ;D

594
Ingredients / Re: When should I add this Candi Syrup?
« on: April 02, 2012, 11:44:05 AM »
I add mine at the beginning of the boil.  The yeast isn't stressed and neither am I...

 ;D ;D ;D

If I'm doing a 90 minute boil should I wait until 60? Or should I not worry. I'm making a Belgian blonde so would that effect color/make it darker?  I'm just using plain table sugar.

595
General Homebrew Discussion / Re: Election results?
« on: April 02, 2012, 11:12:43 AM »
I thought the motto was "vote early, vote often"

596
Beer Recipes / Re: my single hop black dipa recipe....
« on: March 31, 2012, 04:06:57 PM »
Yowza! I really want to try some single hop beers to learn more about their flavors/aromas.

597
Commercial Beer Reviews / Re: belgian ales
« on: March 31, 2012, 11:30:36 AM »
I picked up some Belgian blonds last night for "research" and was blown away by Leffe Blonde. Such a complex beer, in my opinion.

598
General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 10:10:07 AM »
Well that sucks!  >:(

599
Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: March 31, 2012, 08:20:47 AM »
Wow thanks! That's very interesting. Turns out the one that they said gave the "classic" Belgian taste (550) is supposed to be equivalent to the one I was eyeing at first (3522). I guess that would be a good one to start with. My LHBS only stocks White Labs so I'll see if they carry 550.

600
General Homebrew Discussion / Re: Bottle woes.
« on: March 30, 2012, 08:19:05 PM »
Yeah what's the cheapest beer you can get? If you have Costco up there, they have their own brand of beer sold here for $17 per 24, not much more than empty bottles.

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