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Messages - denny

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9451
The other day I was helping with an exam and listening to some war stories and there was one from a judge talking about an experience he had at a BOS panel where one of the judges voted down everything Belgian because they don't like them.

Stuff like that is amazing to me.

I had a kind of similar experieince judging 2nd round at NHC a few years back.  We were judging IPA and were at the miniBOS stage.  The other judge and I were loving a particular IPA but the head judge (Master) kept pushing us toward one that had almost no hop character to it.  He finally admitted that he hated IPA and only liked Belgian beers.  The other judge and I made him go through the guidelines step by step with us and he finally admitted that the beer we liked was the winner.  It's one thing to have preferences, but it's totally unacceptable to let those preferences color your decision.

9452
All Grain Brewing / Re: Skimming foam
« on: July 23, 2012, 03:29:45 PM »
I used to skim until I started using FWH regularly.  That makes it hard to skim!  In terms of beer quality, I didn't find a difference.

So do FWH actually do anything?  (Sort of hijacking my own thread here).

Since I FWH about 80% of my batches, I obviously think it does.

9453
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: July 23, 2012, 03:01:11 PM »
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat...

So what I'm getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I'm gonna try and squeeze one in hope it isn't too late!

I can't recall ever getting diacetyl from it...no guarantee for you, of course.  It works great for maltier styles like Ofest.

9454
All Grain Brewing / Re: Does it matter?
« on: July 23, 2012, 02:57:00 PM »
I was wondering if you are adding grain to hot water (or hot water to grain) will the all that hot water initially coming in contact with a small amount of grain be denatured? or is the amount trivial?

Not on;ly is it a trivial amount, it takes time to denature enzymes.  It doesn't happen instantly.

9455
All Grain Brewing / Re: Skimming foam
« on: July 23, 2012, 02:53:39 PM »
I used to skim until I started using FWH regularly.  That makes it hard to skim!  In terms of beer quality, I didn't find a difference.

9456
Beer Recipes / Re: Dark Fig Saison
« on: July 23, 2012, 08:34:12 AM »
I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.

9457
General Homebrew Discussion / Re: Toasting hops...
« on: July 22, 2012, 12:33:07 PM »
Charlie also wrote about it in Zymurgy if you want to check the article index.

9458
I sent out beer to some of the guys on this forum, and the feedback I've received has been really enlightening. I've decided I have no ability to objectively evaluate small changes in my technique. I think I'm cool and smart, with a good palate, but it turns out I'm not capable at all to discern subtle differences in the beer I make. Other homebrewers also think they're cool and smart with a good palate, so I'm really starting to doubt the veracity of some of their claims regarding subtle differences.



Too few people take this objective viewpoint.  That's why I started doing blind group tasting years ago and why I so frequently question people who say that certain things make a definite difference in their beers.

Like decocting lagers, right?  I think that was one of your taste tests...Didn't some in the group actually prefer single infused over decocted lagers?

Yep.  and if you add together those who preferred the non decocted beers and those who had no preference, it was more than preferred the decocted beers.

9459
Beer Recipes / Re: Dark Ale - My first recipe
« on: July 22, 2012, 10:27:17 AM »
I THINK it is because dry is slightly more fermentable than even golden light liquid. but I could be totally off base on that. I like dry, can't really pin down why, except perhaps that I feel it stays fresher longer so when I have a mason jar full in the cupboard for a few months to makes starters with it is still good.

Theoretically, there should be no difference in fermentability.  It's becasue dry stays fresher longer than liquid, which can easily get oxidized and stale.

9460
I sent out beer to some of the guys on this forum, and the feedback I've received has been really enlightening. I've decided I have no ability to objectively evaluate small changes in my technique. I think I'm cool and smart, with a good palate, but it turns out I'm not capable at all to discern subtle differences in the beer I make. Other homebrewers also think they're cool and smart with a good palate, so I'm really starting to doubt the veracity of some of their claims regarding subtle differences.



Too few people take this objective viewpoint.  That's why I started doing blind group tasting years ago and why I so frequently question people who say that certain things make a definite difference in their beers.

9461
How long does it usually take for the presentations to get uploaded on the AHAconference.org site? I'm really interested in that Neva Parker presentation.

Kate had hoped to have them up this week.  Since that didn't happen, I'd guess they'll be there soon.

9462
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 20, 2012, 11:53:01 AM »
Not only did it not control pH for me, it gave my beer a weird(er) taste.  Is that Bob you're talking about, Jim?  You should know better than to listen to him.

Of course, it was Bob!  Ha!  I know he's a salesman first.  I'd just never heard of a "one size fits all" mash treatment.  Give me some credit, man. ;)

I do....I really doubted that you took him seriously.  If you wanna try the stuff, I have most of a container that I'll never use that you can have....

9463
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 11:00:11 AM »
I'm gearing up to brew sometime next week.  I think I'll use some Summit to verify my impressions.  Maybe even do Griffin Spit.

9464
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 10:28:27 AM »
Just as a matter of interest, what comm'l beers are readily available that use Summit hops? I'd like to try a couple.

The one I always think of is Green Flash IPA.  I've definitely gotten onion/garlic notes from that, as well as the tangerine.

9465
It sounds like underpitching-for-more-esters is one of those "zombie" ideas. No matter how many times people kill it, it just keeps coming back.

If you believe any number of brewing scientists, you are absolutely correct.

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