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Messages - dkfick

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31
All Grain Brewing / Re: Grains Before Water (Mash question)
« on: March 06, 2015, 11:55:32 AM »
I put my grains in first and fill the mash tun from the bottom up.  easiest way to prevent dough balls I've found.  Tip I picked up from the brewer at White Flame in Grand Rapids.

32
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 05:23:23 PM »
1 tsp per 5 gallons.

33
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 04:02:56 PM »
Hmm I'd have to look.  I just use the recommended amount on the bottle I have. I've never perceived any off flavors at that rate. I'll dig it out a bit later and let you know.

34
Zymurgy / Re: Forum Regulars in Mag
« on: March 05, 2015, 03:55:36 PM »
heh funny.  Someone randomly came up to me and showed me that at the homebrew club meeting last night.  I had no idea. ;-)

FYI it's Fick  ;D
And Ruch. People trying to pronounce my last name often add an s, among other letters.
I think you can imagine what the other popular misspelling of my name is.  I'll give you a hint... it's what it actually means in German lol.

35
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 02:11:30 PM »
I add to the receiving vessel after primary.  Be it "secondary" for dry hopping or the keg.  I add it first and let the transfer mix it in.

36
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 01:01:03 PM »
I use some ascorbic acid in all my IPAs and Pale ales.  It helps them retain that vibrant hop aroma and flavor longer imho.

37
General Homebrew Discussion / Re: Beer for Thought...
« on: March 03, 2015, 10:31:10 AM »
I agree with all the above but it also has to be remembered that everyone has their own personality and we are all humans.

38
Homebrew Competitions / Re: Aaaargh! version 2
« on: March 03, 2015, 10:14:10 AM »
I'm driving mine into Chicago... In theory... Once I decide what I have and can enter... It's kind of a cluster this year for me.  Totally unprepared :-/

39
Zymurgy / Re: Forum Regulars in Mag
« on: March 03, 2015, 09:50:02 AM »
Yeah it was an interesting experiment.  The hot aspect was present in most of the meads because they were mostly bone dry and fermented without temp control due to the sheer volume of mead they made.  I think the focus should be on honey character present and other esters etc present.  The yeast that really surprised me was the ICVD254.  I was quite surprised it was as dry as it was because it certainly didn't taste that dry.  I have a cyser and a cider aging right now made with it purely because I was impressed from this experiment.

40
Zymurgy / Re: Forum Regulars in Mag
« on: March 03, 2015, 06:09:28 AM »
heh funny.  Someone randomly came up to me and showed me that at the homebrew club meeting last night.  I had no idea. ;-)

FYI it's Fick  ;D

41
Equipment and Software / Re: Barrels
« on: March 02, 2015, 07:37:32 AM »
I agree.  High surface area low depth oak alternatives really just kind of give you the tannins and a big blast of oak without all the more subtle oak barrel flavors.  At least in the different barrel alternatives I've tried (Chips, cubes, spirals.) I have some of these "Xoakers" from xtraoak that are little toasted oak balls... I need to give them a try.  I won 2lbs of them in a raffle at my Club's Annual Party that they were kind enough to donate to.

42
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 25, 2015, 08:01:12 PM »
Two issues for me - not enough room in my head for all the styles to be memorized; not a young enough palate to recognize the distinctions well enough any more.  So if I pass at all it will be by a bit of luck.  I can judge the heck out of beers when I have the style guidelines in front of me, but take that away and I am like a blind librarian trying to restack books by feel.

I don't understand why the test is set up the way it is, since no (or very few) judges judge without the style guidelines sitting in front of them....but hey, I don't know it all.  They do the bar exam and doctors boards closed book, so maybe it makes sense to do it that way.  Enough of my rant! Back to my Helles.

When you're evaluating a beer the guidelines are unnecessary.  They should only be referred to when attempting to assign points but for simply writing down what you smell, see, taste, and feel in your mouth no guidelines should be used.  The issue with judges using them as they are writing down what they perceive is they suddenly start to perceive what the guidelines say instead of what their senses say.

43
The Pub / Re: Doctors Orders. Now what?
« on: February 24, 2015, 07:42:22 AM »
I think swallowing the beer is a pretty big part of the tasting experience.  That said... It doesn't need to be very much.

44
General Homebrew Discussion / Re: Berliner Weisse Survey
« on: February 24, 2015, 07:35:23 AM »
done

45
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 23, 2015, 08:25:08 PM »
Well...results are in and I passed the tasting exam. Scored an 80 which I feel good about.  Only a recognized judge as I only have 1 experience point.  Need to get some more experience points.  Anyways, just wanted to share the good news and say thank you, as being part of this forum helped my knowledge base.  Cheers!
Congrats!

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