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I had been doing 5, but in this case 8 will be better.I think I will start doing 8 cycles at 30 PSI when filled.
that's pretty much what I do, although I don't count the cycles. I just do it "a bunch".
I think that a lot of whole leaf hops we get as homebrewers are not stored well and are starting to oxidize.
That's why I try to purchase my hops as close to the original source and as close to the harvest date as possible.
I prefer to pull a sample. Much easier to read the reading accurately.Plus you get to taste the sample.
I realize this is an old thread, so that may explain why when I clicked on the new scoresheet it said "document expired."
I hope this isn't that %$#@! NHC score sheet. IMO it's an abomination that equals check off or circle scoring/judging. A good portion of the brews I judge simply don't fall into what you check, or not, then I'm supposed to circle if inappropriate? Judges don't need to be jumping through hoops, they need to be seriously considering an entry. And, from what I've seen, those judges who could care less, who may be just there to drink, skip though them.
It solves nothing.
Otherwise, not sure what "new" sheet you're referring to, since "expired."
Here's my take on BJCP sheets.
The AWOG sheet I have taken and adapted for my own competition: The Old Forge BIG Beer and Odd Ale Competition.
Could be wort, think I'll try a vinyl brush or just RDWAHAHB
I think I will start doing 8 cycles at 30 PSI when filled.
You know, I can't find coolers that don't brag that they are BPA free now. When I bought my tun, only Rubbermaid listed it on their website.
I have the first style Coleman Extreme as a beverage cooler and could never find out what it was made from. I had read the first style had BPA, but couldn't get any real proof either way. I'm glad the companies are being transparent now.
That's been my experience as well, although I think it's most often from open-air transfers. My hoppy beers got a lot better once I started obsessing about oxygen exposure.
And Denny, I completely agree, although of course I'm going to be pedantic about the difference between "theoretical" and "hypothetical".
As modern brewers we get the benefits of centuries of work on best practices in brewing. Knowing why those practices are what they are is always a good thing though.
I think there is a considerable risk of oxidation from dry going late. Most homebrew IPAs I drink are oxidized (maybe grin dry hopping maybe not). I agree the risk can easily be mitigated though.
There must be a reason why people like Kelsey always win prizes: because they are obsessive about the details, right? Or wrong?My guess is that it's because he brewed the recipe dozens of times and honed it carefully. You will quickly discover which details are worth obsessing over.