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Messages - dkfick

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16
Homebrew Competitions / Re: 2016 NHC
« on: March 14, 2016, 01:09:22 PM »
I also see it as a catch22... If they wait until all the sites are done judging there will be endless complaining about the results not being posted lol.

17
Homebrew Competitions / Re: 2016 NHC
« on: March 14, 2016, 01:08:44 PM »
I've been the judge director for Seattle region several times, but it's been a couple years since I did it last. Even if they post the results right away, I don't think its an advantage, and here's why:

The styles that need to be rebrewed need to be rebrewed.  Period.  I've seen a LOT of 30-34 point 2nd round beers because the entrant didn't rebrew.  We can tell.  Trust me.

The entrants are only entering a max of 6 beers.  That is a lot but isn't so much that it's impossible. The rebrew dates for all entries should be set ahead of time, which may or may not be after the notification date, depending on the styles.  The worst thing that can happen if you rebrew without knowing if you advanced is that you won't have to mail them in.  You'll have a fresh batch of a style that is best served fresh anyways.  You could send it in to another comp, or bring it to club night, or bring it to your friend's kid's graduation party, or drink it yourself, or a hundred other things.

Oh, and don't expect a lot of great actionable feedback that you could apply to your advancing beer.  You'll get better feedback at local comps and from the guys in your home brew club.  At NHC, with the check box score sheets, we are really only documenting what is there and not offering a ton of feedback.  Its sheet is too brief and there are too many beers to judge to provide really full, expressive feedback.
What you're missing about the rebrewing isn't that the beer needs to be rebrewed to score well in the second time.  I think a lot of entrants get that (not all lol.)  The issue is people don't want to rebrew the same style they just had if it isn't necessary... That's where you see people that got results late and didn't rebrew even if they wanted to.

I think the fairest option would be to post all results at the same time.  I don't think I have much of an issue with results being posted on a first come first serve though as long as the dates of the 1st round judging sites are posted ahead of registration... Which I think they were the past couple of years.

18
General Homebrew Discussion / Re: The Hop You Hate
« on: October 15, 2015, 07:43:02 PM »
I hate sorachi ace the most.  Tastes like Pledge.

19
General Homebrew Discussion / Re: Roommate drinking all the beer :(
« on: September 20, 2015, 04:16:25 PM »
Of course that all assumes the roommate cares enough to be bothered by the fact that you know he's stealing beer.

20
Other Fermentables / Re: Metabisulfite & Sorbate
« on: September 12, 2015, 08:00:53 PM »
You don't need either of them if you are not planning on adding anything with sugar into the mead.  If you're going to be adding fruit or something then yes you'll want both.

21
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 08, 2015, 10:26:40 AM »
I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.

I would bet that this has a non-negligible effect on the beer pH as well.  Have you ever measured it before and after the acid addition?
No I haven't, but if I think to do it next time I have an IPA or APA I'll certainly do so.

22
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 08, 2015, 09:41:36 AM »
The IPAs perform better in competitions longer so there is some (allbeit not conclusive) confirmation that it has an effect (again no side by sides).  It's just very easy to do.  I am very sensitive to oxidized hops.  I loathe a hoppy beer that is oxidized.

Also, when I say a couple months longer on my IPAs I mean a couple months longer than when I don't use ascorbic acid.  I would say normally I get 3-4 months of good hop aroma and flavor in my IPAs... Then if I use Ascorbic acid It's more like 6 months or so.

I'm not saying ascorbic acid (or campden tablets - I've used both... Just prefer the ascorbic acid) is the only way to go... but for me with purging and transferring with co2 from  1 vessel to the next... I personally see a difference in shelf life (at least shelf life of beer I'm willing to drink).  Once a beer becomes mildly undesirable to me I will dump it... There is always another keg waiting for it's shot in the kegerator (my kegerator only holds 2 kegs and I have just under 40 total kegs lol)

I think an experiment may be in order somewhere down the line though.

23
Extract/Partial Mash Brewing / Re: Happy and sad at the same time
« on: September 08, 2015, 08:41:28 AM »
I once made a batch with just bittering hops.... Only I forgot to add them (so no hops). Lol

24
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 08, 2015, 05:30:59 AM »
I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.

25
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 07, 2015, 04:24:20 PM »
I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

I am impressed your IPA's even last that long.
Downside of having almost 40 kegs.

26
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 07, 2015, 02:30:26 PM »
I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

27
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 07, 2015, 12:29:23 PM »
I'd say a couple months longer on my IPAs.

28
Kegging and Bottling / Re: Color changing beer
« on: September 07, 2015, 07:12:21 AM »
Oxidation will cause a beer to darken and get more 'dull grey in color'... Not sure what's going on with the purple.

29
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 07, 2015, 07:10:16 AM »
For all my IPAs and American Pale Ales I use ascorbic acid to help prevent oxidation.  If you're kegging add 1 teaspoon of it to the keg before racking into the keg.  If you are bottling I would add it to the bottling bucket with the priming sugar before you rack into the bottling bucket.  Then just bottle as usual.  This will greatly extend the shelf life of a hoppy beer in my experience.

30
Homebrew Competitions / Re: 2015 Category Question
« on: September 04, 2015, 07:39:02 AM »
You would want to be a little vague with the description. If it's too specific a lot of judges will doing you if you don't match exactly. I would just say strong historical English-style ale with Brett and lacto. A judge should be able to determine if it's englishy with Brett and lacto in it.

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