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Messages - santoch

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1
Yeast and Fermentation / Re: Diacetyl, already in key
« on: April 28, 2017, 06:21:56 PM »
Yeah, that's why I'm a big fan of just letting them get to room temp for a week and RDWHAHB.
Easy, peasy,  No stress.  Plus it keeps the O2 Nazi's at bay.

2
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: April 24, 2017, 09:37:29 PM »
I tend to boil 60 + whatever it took to hit hot break.  That usually works out to about 75 mins from first runnings hitting the boil kettle until flame out.


3
General Homebrew Discussion / Re: IPAs and Me
« on: April 24, 2017, 09:26:36 PM »
Living a couple hours from Yakima, we get our share of IPAs up here. No, MORE than our share.  And I love IPAs. But, I'm just tired of them.  It sucks to walk down the aisle at the grocery store, and see a wall of BMC swill on one side, and a wall of IPAs on the other. Take out the Goose Island, 10 Barrel, and Elysian (I refuse to pay money to AB-InBev), and its even more sparse.

Sure you can find 1 or 2 porters or stouts, or a few witbiers.  Once in a while, there's a Kolsch.  But most of the beers in the stores here are just alcohol and iso-alpha-acid delivery vehicles.

So, I'm back to homebrewing because that's about the only way to get the beer I want to drink.


4
another thing to avoid is putting the bottles on a concrete floor.  The concrete will suck the heat right out of them and they will take forever to carbonate.

5
Events / Re: Sharing Beer at National Homebrew Conference
« on: April 20, 2017, 10:29:12 PM »
I'd even go so far as to say that if you see somebody pouring and you don't know them, ask for a sip anyways.  99.99% of the time you'll get some too.  And most of the time, that .001 is because the bottle/keg just ran dry.

6
We actually implemented a "find me a mentor" and "find me a judge" service on the WA Homebrewers website.  You typed in your location, and it would find the folks near you who were willing to bring you in on their brewday, or BJCP judges who would be willing to help you troubleshoot a problematic beer.
I heard it was used a few times, but not many. Too bad.  We (and by that I mean Peter Twigg) put a lot of effort into that.

[edit] and my offer to do either still stands.  Even if you want to mail me some beers, I'll give you an honest evaluation. For free.

[edit2]  Also, the BJCP web site has 3 lists of Proctors right on the web site (Beer, Mead, & Written).  Those folks tend to be the "volunteeriest" of the BJCP volunteers, ie, the written proctor list is made up of folks that are such gluttons for punishment in the name of beer, they are even willing to GRADE exams. 

7
All Grain Brewing / Re: Light Struck
« on: April 19, 2017, 08:14:54 PM »
Much like sulfur, I find minor skunking can dissipate.  I've made a farty beer before (many years ago) where I recall telling my friends "pour it into your glass, then walk away for 5 minutes, then come back and enjoy".  Mercaptan compounds are of course volatile so it makes sense to me that in some cases you could do the same thing to a slightly skunked beer -- pour, walk away, come back and enjoy.  Or, just embrace the skunk.

I'm with Dave.  I've also had many cases where some very light skunkiness up front would dissipate, but it was always faint to begin with.  I find sulphury notes to dissipate quite often, while esters, oxidation, and phenolics tend to intensify over time. 

I always make it a point to revisit aroma after evaluating flavor and before recording overall impression to check out whether the aromas lingered, dissipated, or intensified.  I'll often add a note on what changed (or didn't).

<Hint to prospective BJCP examinees -  GRADERS LOVE TO SEE THIS ON AN EXAM (and on competition score sheets)>


8
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 19, 2017, 07:32:34 PM »
Being my first year in the national comp, curious why they wouldn't wait to post all the results until all judging centers are done?

It seems unfair to someone in the Denver, Chicago locations. By the time they find out if they are moving on they have no time for a re-brew unlike the early judging centers where results have been available for for almost a month.

This gets asked every year.  It's not a matter of fairness or not.  There are some styles that should be rebrewed (IPA, Am Wheat, etc), and those that are impossible (Barleywine, Gueze, etc).

The best thing you can do is plan as though you will advance everything you entered, and rebrew the categories that need rebrewing regardless of whether you advance or not.  Best case, you are ready to go for 2nd round.  Worst case, you have some extra beer to share with your friends for when the weather turns nice.  Throw a BBQ for your friends and kick back and enjoy the June weather when they should be at their peak.


9
Ingredients / Re: Star San
« on: April 14, 2017, 08:27:47 PM »
Nope.  Rack on the foam.  Its safe and tasteless.  Won't hurt your beer at all.  We all have been doing it this way for years.

10
Yeast and Fermentation / Re: First Infection in 5 Years
« on: April 14, 2017, 06:47:06 PM »
sounds like you need to replace the plastic/rubber in your system, and hit all of your equipment with an alternate sanitizer from what you are already using.  Then, the new yeast and you should be ok. 

11
Yeast and Fermentation / Re: How much to under pitch?
« on: April 14, 2017, 06:32:33 PM »
Clove is a 4-vinyl phenol, not an ester...


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Which you want or don't want in a weissbier? To balance the isoamyl acetate - an ester.

Yep, that's the one you DO want along with the isoamyl acetate (banana).

12
General Homebrew Discussion / Re: HomeBrewCon 2017 Brewing Shirt?
« on: April 14, 2017, 06:26:01 PM »
Pics would help.

13
Yeast and Fermentation / Re: How much to under pitch?
« on: April 13, 2017, 11:38:25 PM »
Clove is a 4-vinyl phenol, not an ester...


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Yes.  Clove is 4-vinyl guaiacol, which is a phenol
As someone stated, abbreviated as 4vg.

Hth

14
Yeast and Fermentation / Re: How much to under pitch?
« on: April 13, 2017, 11:31:06 PM »
I've found that pitching a single smack pack a few weeks old is a good under pitch. Don't make a large starter for a Hefeweizen, it turns out quite bland.

It's odd, but I don't make a starter, don't particularly oxygenate, and hold the fermentation at 62 and I've had good results.
Same here in my experience (for a 5-gallon batch). Starter = bland hefe, 1 smack pack with no starter = flavorful hefe. I confirmed this years later when I moved to 2.5 gallon batches. One full smack pack led to bland hefe's again. Cutting to half of a pack brought back the flavor.

Similar experience here.  Smack pack on stir plate = bland.  1 smack pack no stir plate = much more flavorful.

In 5 gallons

15
Zymurgy / Re: 15th annual Zymurgy Best Beers in America survey
« on: April 10, 2017, 08:04:05 PM »
I vote for Podunkville Pilsner, the stand-in for every local beer which is way better than every well-known you have ever heard of, but which will get only two votes from the locals who actually heard of them.

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