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Messages - stlaleman

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136
General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 01, 2011, 02:23:48 PM »
American Brown Ale.

137
General Homebrew Discussion / Re: Competition Ethics
« on: December 29, 2010, 03:26:27 PM »
Did not intend for this to be a debate on competitions, value of medals, etc. Just wanted the advice of some of the highest ranked judges on interpretting the rules.

Nice stringer of bass in your avatar there stlaleman!
That was my best day ever fishing, two bass over 6 pounds and one catfish around 10 pounds.

138
General Homebrew Discussion / Re: Competition Ethics
« on: December 29, 2010, 01:26:47 PM »
Did not intend for this to be a debate on competitions, value of medals, etc. Just wanted the advice of some of the highest ranked judges on interpretting the rules.

139
General Homebrew Discussion / Re: Competition Ethics
« on: December 28, 2010, 05:14:33 PM »
Only list those ingredients that are apparent to the senses.  It doesn't matter what went into it as much as what they are going to be judging it as.  
There is no rule that I know of that says you have to list everything you put into a batch.
It will be judged, as you say, with respect to what the judges taste and smell, so only list those things that are apparent.  

The guidelines clearly state to list all fruit used. So there is a rule. There have been many ethics questions lately at comps I have been involved in. Situation.....a Russian Imperial Stout is entered, the brewer states that he added coffee and chocolate to his brew. How do you judge this? Is it misentered, should be a cat 23 or fruit veggie, or spice beer (not sure where coffee and chocolate fit in)? Or since the guidelines call for those flavors (even tho they blame the darker malts for contributing) judge it as is ignoring the non-conventional ingrediants?

140
General Homebrew Discussion / Competition Ethics
« on: December 28, 2010, 03:04:48 PM »
I made a melomel with 7 kinds of fruit, two of them dominate, a few are subtle, a couple very faint. The guidelines say one should enter with all fruits listed, would you enter it that way. I can see the scoresheet, "could barely taste fruit 6" minus 10 points on flavor. What would you do?

141
The Pub / Re: What's the Weather Like Where You Are?
« on: December 24, 2010, 06:43:06 AM »
St Louis----light snow temps hovering right below freezing.

142
Extract/Partial Mash Brewing / Re: Thin head
« on: December 19, 2010, 05:42:07 AM »
+1 to all of the above.  One thing I did not see mentioned:  What was your fermentation temperature?  Anything greater than about 68 F can cause fusels that have a tendency to kill head.  So keep fermentation temperatures down to improve head as well.

+1 - no amount of cara-pils or wheat can save the head on a beer fermented too warm, not to mention the other nasty flavors that come along with fermentation temps that are out of the range, or un healthy picthes of yeast. Use the pitching calc at www.mrmalty.com to get an idea how much yeast you need to pitch. A good fermentation is the key to great beer, including great head!

How do you explain the Belgium beers, some fermented in the 80's, all with the famous rocky head and Belgium lace?

143
Yeast and Fermentation / Re: Will it ferment?
« on: December 18, 2010, 07:29:10 AM »
That will only tell you if the liquid has dissolved solids in it, does not have to be sugar.
Unless this mystery thing taste outlandishly sweet, or you add a huge amount, why worry? Add it, record your gravity and let it go!

144
Classifieds / Re: Wanted - Upgrading to 10 gallon batches and all grain
« on: December 16, 2010, 03:07:28 AM »
Check out brewhemoth.com and the Penrose Kettle

145
Pimp My System / Re: Copper clad conical
« on: December 02, 2010, 04:02:44 PM »
Check out http://www.brewhemoth.com  for basic information. The copper plating is an extra, would require emails to quote price.

146
All Things Food / Re: Bread/Yeast question.
« on: November 30, 2010, 06:05:21 AM »
To get more "fluff" in bread, you have to excite the gluten, not the yeast. Try making bread when you are really pissed off, the extra hard pounding you give the dough while kneading will make for better bread.

147
Kegging and Bottling / Re: regulators
« on: November 24, 2010, 09:24:54 AM »
No, there is a difference between the regulators.  Technically, I'm not sure what it is, but nitrogen is dispensed as a gas while CO2 is dispensed as a liquid.  Since nitrogen is a gas, it needs a higher pressure regulator to dispense versus a CO2 regulator.  Also, I believe that the threading is different for both regulators, so you can't really connect a nitrogen regulator to a CO2 tank.
Not quite right. The CO2 is stored as a liquid, but your regulator gets gas from the headspace. If you lay the tank on its side or upside down, the regulator will very quickly quit working, freeze up. The regulators are the same. Now if you had a flow meter on it, then the different gases would change things.....

148
Equipment and Software / Re: 8 Gallon SS Brew Kettle
« on: November 24, 2010, 04:56:51 AM »
Check out http://www.brewhemoth.com for kettles.

149
Yeast and Fermentation / Re: Growing up an alien wild yeast from scratch
« on: November 18, 2010, 06:10:14 AM »
If it knocks down the krausen, why does it not effect the head on the finished beer?

150
Equipment and Software / Re: 8 Gallon SS Brew Kettle
« on: November 18, 2010, 04:32:12 AM »
The Penrose Kettle is 16+ gallons for 139.99 shipping included! Stainless with a half inch ball valve welded on.

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