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Messages - bboy9000

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46
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 11:19:18 PM »
That's a nice bill for an APA.  I don't know that I'd ever do it but I do like a little caramel character in my APA.  So much so it may be "out of style."  On of my favorites it the Carinal Pale Ale from Nebraska Brewing Co.  If I remember the "Can You Brew It" correctly they use 15% caramel malt and 5% Munich for some caramel and bread character. I use 90% 2-Row and 10% C-60.  I've considered subbing half of the 2-row for Pilsener just to see if that adds more depth.

47
General Homebrew Discussion / Nasty Off-Flavor
« on: July 08, 2015, 06:36:06 PM »
Your bottle cleaning process seems fine.  I used to do that when I bottled, plus I would visually inspect the bottles by holding them up to the light.  The only time I had an infection it was only in two bottles from the same batch and I got lazy and didn't visually inspect them before bottling.  The beers had a lactic sourness and when I looked at the bottles they had some dried crud from the previous batch.

Edit:  I does look like an infection though.  Do you use bacteria in your brewery?

48
Kegging and Bottling / Re: Out of ideas
« on: July 07, 2015, 03:28:10 PM »
Maybe over carbonated?

49
Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 11:55:10 PM »

+1 to looking like a classic yeast fermentation.  Looks like when a krausen starts falling back into the beer.

Except for the fact that wild yeast generally does not form a yeast head.
Are you saying it isn't yeast at all or does the OP live downwind from a brewery?

50

Thanks again for the posts and advice, I will learn from this mistake and tone back my crazy recipes for awhile until I can consistently make good beer with all-grain.

Other than sanitation, making proper yeast starters and controlling fermentation temperatures, simplifying my recipes has probably been one of the biggest factors for me learning to make better beer.  I generally don't use over 10-15% specialty malts as part of my grain bill, especially crystal malts.  I think the reason there are so many muddled "homebrewey" beers is due to using too many specialty malts.  "Brewing on the Ones" by Drew Beechum was an eye-opener for me.

51
Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 07:41:40 AM »
Looks like krausen to me too.

52
General Homebrew Discussion / Re: Fermentation Check.
« on: July 04, 2015, 07:40:38 AM »
It could just be CO2 coming out of solution.  The best way to tell if the yeast are done is to have a consistent hydrometer reading three days in a row.  If the gravity hasn't changed in three days it is probably safe to package the beer.

54
Equipment and Software / Re: Stir Plates
« on: June 30, 2015, 05:35:50 PM »

Whether or not stir plates provide any appreciable level of aeration (either before or during active fermentation in the starter) is a topic I have seen debated almost endlessly.  Are you aware of any studies on this issue?  I'd love to get a definitive answer; all I've ever seen is conjecture.

It doesn't seem like it would be a difficult experiment for someone with the proper equipment.

I found this and posted it on the forum quite some time ago.  There's probably more information out there somewhere.

http://www.brewangels.com/Beerformation/AerationMethods.pdf


55
Hello!  Welcome to the best homebrewing forum out there!  Just don't do a maple bacon Porter like I did unless you like salty beer.  BTW, nice Bully Smokestack tulip glass.

56

Take a look at www.dennybrew.com
^This.

Also, preheat as stated and use a strike temperature calculator.  Verify the temperature after mashing in as every mash tun is a little different and because the temperature can vary due to changes in ambient temperature.

Measure how much dead space you have at the bottom of your mash tun and factor that into your process.

57
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 03:43:24 PM »
"Spirit of the Law," in my mind means we BNers are intentionally trying to take advantage of the rules.  That's what the 1500# goalie example would be.

58
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 10:43:10 AM »
I agree with all of this but also see this conversation as an opportunity for the AHA to make COTY more meaningful.

Sounds like COTY is already meaningful based on the upset people posting.


59
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 10:37:14 AM »

I'm sure this will be contentious, but I wanted to see how others felt about this before I send my thoughts to the AHA directly.

While I support the Brewing Network and enjoy their content, it's just silly that they are allowed to be considered an AHA club towards Homebrew Club of the Year... By default they reach far more people than any other club possibly could. Assuming no changes, they pretty much have 'homebrew club of the year' locked up for eternity unless another national club starts. To me and many others, a club means a local group of homebrewers that are specific to a region or geographical area. I imagine it is demoralizing to great clubs like QUAFF and other regional groups that have worked hard to build a local scene and community, and not have a chance towards club of the year.

Also, I would have liked to see the "Final Round Club of the Year" (Gambrinus Club Award?) get equal airtime to talk on the mic at the banquet as the BN did.
Maybe other clubs should learn to brew better beer. I am a member of a brew club in New Mexico, we don't worry about NHC or comps, we care about great brewing and fun. Another point that is brought up on the brewing network is there are a lot of clubs out there that are full of assholes, that turns people towards groups like TBN.

Sent from my SCH-I535 using Tapatalk

Notice the reason the OP doesn't think the BN should be a club is because we win COTY, not because of any perceived characteristics of a club that we are lacking.

60
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 25, 2015, 03:16:16 PM »

Justin said he's not taking the stage or mic for COTY again. So, that problem is solved. We can stop hammering out that detail.

Justin doesn't control the club anymore than he controlled me entering a couple beers under the club name. I wasnt asked to join, I wasnt asked to participate. 

For the sake of COTY, and under current COTY rules, the BN is a club, regardless of anyone's feelings. Otherwise we wouldn't have won five times in a row.

If you knew anything about it you would know that COTY is an albatross around the BNs neck. Justin and company were hoping to lose so the drama could be pointed elsewhere.

Clubs, real clubs, that want to be awesome clubs and expand their membership and win this award, should stop pouting and do the work to clean up their act and attract people away from things like the BN. No one was forced to choose BN as their club for COTY.

The current importance of COTY rests solely on the people who are making it a big deal. If you want other awards to matter more, spend more time talking about those awards, and when they announce COTY just sit there. Cricket cricket... and dont mention it again. Don't whine that someone else should make it less important for you.

What is this? As you read up on the latest biggest event in homebrewing, 99% of it is about how everyone got screwed out of an award, and how the booing was upseting, and the rooms sucked, and they didn't teach me enough,  and there was a moron in line for an event before AHA, etc etc. A small percentage was about how fun it was and the people are great. Come on people! This is supposed to be fun, supposed to be a hobby, supposed to be a bit of an escape from the daily grind.

Its a good thing my Dad isnt in charge. He'd just cancel the whole thing.

OK I lied... 1 more post... Only because I sent this as a PM earlier.. then it came up again..

I agree it's not against any rules.  Just the spirit of the thing.  Kind of like having a goalie in hockey that is 1500lbs and just blocks the whole net.  Yes there is no rule against the 'wall' goalie... but it would be against the spirit of the game.


Are you seriously talking "spirit of things" when you trying to get the BN disqualified as a club? The BN is a 1500# goalie that brews amazing beer.  To say we're not a club is just pure jealousy and it's the typical I didn't win so I'll whine about it and stomp my feet until I get my way.

You want to compete against the BN, I recommend you up your brewing game. Maybe listen to a few brew strong episodes.
Actually no.  I stated that I didn't see the need to change rules for what is and is not a club.  I only offered my opinion on why people hate the BN calling itself a club....

As to the 'up your brewing game' comment... BN only had 2 medals... To me it's not really relevant though.  I mean I know there are plenty of good brewers that enter under the BN and that don't.  Quality of beer and number of medals are not what my comments were directed towards.

But you do want to change the rules so the BN has a harder time winning COTY.

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