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Messages - denny

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9631
All Grain Brewing / Re: help interpreting BJCP scoresheet
« on: February 05, 2012, 03:41:16 PM »
it's tough for me to do much mid-week, so I don't know if it would be a problem leaving it in primary a full two weeks?

It's not a problem at all.  I think you'll find a lot of people here (including me) whose primary regularly goes 4 weeks.  There's no harm in that and I've found it to be beneficial.

as for "astringency" I honestly have no idea.

Astringency is an easy one...it's a dry mouthfeel, like chewing on a grape skin.  If you've never done that, go get some grapes and try it.  Many people, however, tend to confuse bitterness with astringency.  2 completely different things.

There are several people here for the Seattle area.  Shoot a PM to Tom Schmidlim (tschmidlin here) and ask him.

9632
All Grain Brewing / Re: help interpreting BJCP scoresheet
« on: February 05, 2012, 12:25:58 PM »
is my astringency or acetaldehyde due to improper sanitation? 
 

It's really doubtful.  One of the primary causes of acetaldehyde is removing the beer from the yeast too soon.  How long a fermentation did you do?  It looks like there was no mention of acetaldehyde in the flavor, so I wouldn't sweat it too much.  8/12 is pretty respectable.  I'd guess that it was more the "funk" that kept the aroma score from being higher.  That could come form the rye, but my guess is from the Willamette hops.  Do you detect any astringency yourself?  Sometimes bitterness is confused with astringency.  Finally, don't start radically changing your recipe or worrying based on comments from a single comp.  The BJCP is a great judge training tool, but judging is still subjective.  If you really want to get a good overview of a beer, enter it in several comps and compare and average the results.

9633
Ingredients / Re: Patented Hops
« on: February 05, 2012, 10:12:55 AM »
Actually DNA analysis is already being used on hops.  That's how it was determined that Columbus=Tomahawk=Zeus.

9634
Ingredients / Re: Rye
« on: February 04, 2012, 10:57:31 AM »
A rye beer is expected to have a certain amount of slickness in the mouthfeel.

9635
General Homebrew Discussion / Re: First Wort Hopping and 90 minute boil
« on: February 03, 2012, 02:25:29 PM »
Agreed, I FWH nearly all of my beers. I find the hop flavor to be more complex and pleasing as opposed to adding a bittering addition.

I've found that I don't get the bitterness I want by skipping a bittering addition in favor of FWH.  I FWH many of my beers but my primary goal in doing it is the flavor.  It does add bitterness of course but in my experience it's much less than say a 60 minute addition.  Or at least the perception of the bitterness is less. 

Same here.  Once in a while I want the specific quality of bitterness I get from doing FWH and skipping the 60 min. addition, but more often than not I do both.

9636
I'll take it!  Email on the way.

9637
The Pub / Re: Mashing out a little early
« on: February 03, 2012, 02:21:15 PM »
Congrats, Phil and family!

9638
Events / Re: AHA Conference is SOLD OUT!
« on: February 03, 2012, 12:35:59 PM »
America has embraced craft beer and homebrewing, so, as long as the NHC remains primarily a hombrewer's conference, I'd be OK with growth as long as it doesn't turn into a brewfest overrun with local college kids looking to party like the GABF has become.

I think the AHA and the GC are committed to making sure that doesn't happen.  I will personally do all I can to maintain NHC as a homebrewer's conference.

9639
All Things Food / Re: Super Bowl Food!!!
« on: February 03, 2012, 10:20:15 AM »
Alright, what's everyone making for the Super Bowl? I haven't decided but I'm probably going with either a thai chicken pizza or some smoked bbq chicken pizza. Let's post some great tailgating recipes!

Wanna post that Thai chicken pizza recipe?  I'm not watching the game, but I can eat pizza!

I saw this recipe on the King Arthur Flour blog once and always wanted to try it. I've had a few different thai pizzas in restaurants  and want to make one at home. It also uses white whole wheat flour. Bonus!

http://www.kingarthurflour.com/recipes/thai-chicken-pizza-recipe

Here's there blog about it with some nice step by step directions.

http://www.kingarthurflour.com/blog/2010/02/05/thai-chicken-pizza/

Thanks, man!  King Arthur rocks...it's the only flour I use!

9640
General Homebrew Discussion / Re: First Wort Hopping and 90 minute boil
« on: February 03, 2012, 10:09:06 AM »
Not to start a big fuss or anything, but I thought I remembered an interview with Bamforth where he talks about FWH. IIRC he said it was something German brewers were really into for a little while, but then they did more research and found it didn't really give them  the benefits they thought they were getting from that, and have stopped using FWH.

My understanding is that they originally were doing it for aroma.  If you've FWH much at all, you realize that you get no aroma from it.  But IMO yuou do get a great hop flavor.

9641
The Pub / Re: Brewery update
« on: February 03, 2012, 10:04:09 AM »
Good on ya, Keith!

9642
Events / Re: AHA Conference is SOLD OUT!
« on: February 03, 2012, 10:01:28 AM »
I'm curious how many West Coasters are going to keep it going when they have to spend 5 hours on a plane next year.

I will!

9643
Beer Recipes / Re: Red Velvet Recipe, AHA Wiki
« on: February 03, 2012, 10:00:22 AM »
you need the  row because 1 lb of munich is not going to be able to convert 3 lbs of flaked rye. it is a big 'mini' mash for sure but it looks right to me. you could do a extract with steeping grains version by adding another ~2 lbs pale LME, ~2 lbs rye malt extract(not really the same as flaked rye but close), a little munich extract and steeping the rest of the grains.

I have not brewed this recipe and have no idea if this would work but it seems like it would. I don't know if victory needs to be mashed either.

The rye malt extract that Northern Brewer sells (and I think that's the only one there is) is 70% pale malt, 10% C40, and 20% rye so it really isn't a sub for flaked rye.  If the OP used malted rye instead of flaked, he'd probably be OK.   Malted rye. at least the Briess version I use, has just enough diastatic power to convert itself.

9644
All Grain Brewing / Re: How careful are you?
« on: February 02, 2012, 12:29:17 PM »
I'm usually fairly meticulous in the morning.  By the end of a day of drinking - less so.

Which is why I (almost) never drink when I brew.  I start brewing early so I can get to the drinking sooner!

9645
The Pub / Re: Sleep and awakeness
« on: February 02, 2012, 12:28:20 PM »
I like turtles.

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