Yeah, it works really well for that. I find Vienna to taste a bit less malty than Munich and make a drier beer.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
What to sub for roasted barley? I have black patent and chocolate and carafa II special and pale chocolate
Take this FWIW, IME in entering several competitions a year for more than several years, noted astringency on a score sheet is one of the first things I dismiss. I find it to be one of the most subjective comments noted on any beer I have ever entered and know several other brewers with more experience and much better beers than mine that do the same.
Personally I feel that the flavor/sensation descriptors are so vague that many things can be described as astringent, some in fact actually desirable to the the style. My pale ale was just noted as being astringent and after having several people taste it I am pretty confident that it's just not an issue. One judge noted it as being slight, the other judge (Nationally ranked) noted no such issue.
IMVHO, unless the beer is really mouth puckering, astringency may not even be an issue.
Again, you are flagging your experience with two people at a table as what every BJCP judge does.
Using scientific descriptors on a score sheet is poor form IMO. If the entrant doesn't relate to what you write it just isn't useful information. Writing down "Concord Grape Ester" is far more useful in the long run "ethyl heptanoate."
I'd suggest you take the online entrance exam and then the tasting exam. Also spend more time at various competitions so you have more than a singular experience.
Way too complicated. Use Skotrat's Traquair House recipe, found here...http://wiki.homebrewersassociation.org/WeeShroomy . There is not a better wee heavy homebrew recipe around.
What's up with the mushrooms in that recipe?
If you want to keep the yeast, rack to secondary then add the dry hops. If you don't care to keep the yeast, throw em' in when the beer is done and the yeast drops. I do both pretty evenly.
I use muslin bags for dry hops and just toss 'em after I use them.
OK, we're even. You win pragmatic and I win cheap. xxx
Some others on the forum have suggested "Hop Heaven". I contract a lot of my hops from Ted. Not sure how to buy from him on the homebrew level but his hops are top notch. Maybe someone who buys from him can tell where they get them from (ebay?).
And maybe it goes without saying, but make sure you;re using the best quality hops you can find. Dry hopping is not the place to try to use up your old hops.OK, so that begs another question: via mail, where do you all recommend I get my hops? I usually use Morebeer.
I am a newbie and I am considering a “dry hopping”, but I have some concerns about using hop bags (sanitization) or just dropping the pellets in a secondary (or primary).
What do you thing about the following method to add hop aroma to the beer:
1. Boil water in a Erlenmeyer flask (resulting ~ 200 ml)
2. Chill it (68-80 F) , maybe adding a little bit of alcohol (pure or vodka)
3. Drop your favorite hop pellets in it
4. Cover the opening with a sanitized foil and let it settle for a few days
5. Pour the liquid (living most of the sediment or precipitate behind) in the bottling bucket, with the inverted sugar used for carbonation, or in the primary fermenter for a couple days when most of the fermentation is over, like a “Dry” Hopping”.