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Messages - santoch

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1
Looks great.
Where is it?  Folks might be interested in entering, helping to judge, steward or otherwise volunteer, but we don't even have a clue which continent it's on.

:-D


2
General Homebrew Discussion / Re: classification for beer comp
« on: June 29, 2015, 08:35:38 PM »
The witbier based beer goes in Belgian Specialty (16E):

Quote

Note Witbier is 16A:

(16E)
Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn’t have its own category; or to create an artisanal or experimental beer of the brewer’s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include:
•Blond Trappist table beer
•Artisanal Blond
•Artisanal Amber
•Artisanal Brown
•Belgian-style Barleywines
•Trappist Quadrupels
•Belgian Spiced Christmas Beers
•Belgian Stout
•Belgian IPA
•Strong and/or Dark Saison
•Fruit-based Flanders Red/Brown

I'd enter the Lime-zest/lemongrass Blonde Ale in Specialty (23A), as it has both fruit based and spice/herb based components.

HTH-

3
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 26, 2015, 07:38:54 PM »
I'm a Grand Master (waiting for points to hit to be GM2). I started judging back in 2007 so that I could understand what the judges are looking for when judging my beers.  I could brew drinkable stuff, but after entering what I thought were some really good beers into competitions, I'd end up in the low to mid 30's.  I figured I'd never brew better unless I knew what they were perceiving that I wasn't.  It definitely helped develop my palate and introduced me to all of the styles, as well as practical experience with controlled off flavor tasting, all of which in turn drastically improved my brewing, since I no longer had to rely on the opinion of others to troubleshoot my own beers.

I agree with Amanda that the online materials are dated, and am glad that she has taken the initiative on renovating the learning materials.  We've been eyeing them as needing work but have been working on other priorities (particularly getting more graders so that we can address the backlog problems).

Feel free to PM me or email me (steve dot antoch at yahoo dot com) if you have any questions about the BJCP or judging.  If I can't directly answer them, I'll see that it gets to the appropriate person.

Steve

4
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 06:57:14 PM »
This is the moderator saying that this thread is only Mostly dead



5
General Homebrew Discussion / Re: home-made off-flavor kit
« on: June 26, 2015, 06:47:34 PM »
I always use Amstel Light when giving the off flavors class.  It's clean, it's consistent, it's cheap, it's everywhere, and you can recap the BROWN bottles, unlike most Cat 1A beers.  It's one of the best examples of that style that I've found.  Even the leftovers are pretty good on a hot summer day.

HTH-


6
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 06:35:24 PM »
Nice, Jim!  Congrats-

7
General Homebrew Discussion / Re: Water Test
« on: June 20, 2015, 08:06:44 PM »
Ward Labs is very reputable and will do a great job on your water test.
I know my water changes based on time of the year.  In the spring, it's all snow melt and rain coming down from the Cascade Mts, so there's almost no mineral content.  In the summer and fall, the mineral content picks up noticeably because the water picks up more minerals from the aquifer (a lot less channeling - similar to a slow vs. fast mash runoff).

HTH-

8
General Homebrew Discussion / Re: What Style?
« on: June 19, 2015, 09:30:02 PM »
18 is just over half the minimum ibus in a pale ale.  It's the level of IBUs you want in a Bavarian Hefe.
They'll probably notice.


9
General Homebrew Discussion / Re: What Style?
« on: June 19, 2015, 01:37:07 PM »
At 18 IBUs its not bitter enough for either APA or IPA regardless of which guidelines you use.

I'd categorize it as a Blonde Ale (6B - 2008 or 18A 2015)

HTH-
Steve

10
General Homebrew Discussion / Re: AU Summer hops in American Wheat?
« on: June 15, 2015, 08:27:41 PM »
I've never had Summer hops either, but I think I know what you are looking to brew.

Deschutes' Twilight is a really light, flavorful, hoppy-but-not-bitter summer ale. It's my go-to lawnmower beer.  Lots of Amarillo and a light touch of caramel, (much less than an Am Pale Ale like Mirror Pond or SNPA). You can definitely go "outside the lines" in your wheat beer and you'll have something that is tasty, light, and refreshing.  You can make it hoppy, just don't expect to take down medals in THAT category (6D) if the hop character is too prominent.

Besides, it sounds to me like you want this for quaffing anyways.

I'd suggest 1.050, 27-30 IBUs, mostly from late hop additions, just enough bittering hops to bring it bitterness up to that range.  Add a slight touch of a light color caramel malt (2% of grain bill) - 10 or 15L or so.  Use a clean yeast (kolsch, am wheat, or cal ale) and you'll have a really nice beer.

HTH-

11
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 15, 2015, 07:52:27 PM »
It was great putting names to faces!  Saw lots of old friends and made a bunch of new ones.
Had a great time on the bus on the way to BNA with you Brulosopher.
Great meeting you too, Amanda.
Hope to see you guys all again next year.

12
Ingredients / Re: Bittering Hops
« on: June 01, 2015, 09:46:06 PM »
I have been brewing for a few years; my question is about bittering hops. If using a lower Alpha Acid hops (Cascade 6%AA .5oz 31% utilization = 11BU) or higher Alpha Acid (Nugget 12%AA .25oz 31% utilization = 11BU) at beginning of the boil, should give the same IBUs at the end of the boil, but will the taste be much difference, using the same grain bill (10Lbs Pale Malt).

this has been debated... but in our experience the bitterness "flavor" should be different if you're using different hops for your bittereing addtion.... however in your example 11 ibus is pretty low so i have a feeling that no matter what hop you use for finished 11 IBUs will not matter if cascade or nugget, or anything else.

But if you're making a PA or IPA at 50 60 70 + IBUs nuggets bitterness should taste different than galena should taste different than super alpha if they are all added at the same time in the boil to achieve a consistent IBU of say 60 IBUs.

experiment and you'll see how different they can be.

^^^^ This



13
All Grain Brewing / Re: help with partial boil
« on: June 01, 2015, 09:20:17 PM »
Hop extraction is also reduced when boiling a concentrated wort.


14
All Grain Brewing / Re: Step Mash to Batch
« on: May 31, 2015, 08:59:24 PM »
It is pretty easy to run out of space in a cooler MT doing infusion step mashes if you aren't careful.  If that ever happens, and you still haven't hit your target temps, your best bet is to pull an emergency decoction.

Pull out about a third of the grist into another pot.  You want just enough wort so it isn't too 'dry'.  It should be relatively easy to stir, like breakfast oatmeal.

Bring it first to a 155F rest for 10 mins or so, then bring it all the way up to a boil for about 15 mins and return it to the main mash. Stir the whole time so you don't scorch.  Scorching is probably the biggest danger to a decoction mash, so keep it wet enough and stir constantly.


15
Extract/Partial Mash Brewing / Re: White IPA
« on: May 31, 2015, 08:35:45 PM »
Since you said "White IPA" instead of "Belgian IPA", I'd go with WLP400 or WLP410 instead of WLP550.

Otherwise, it looks good.  An interesting twist might be to blend your Citra and Amarillo together and use 1/3 of the blend for a 10min flavor addition and the rest in the flameout addition.  I find that Amarillo lends a tangerine-ish flavor, which I think will nicely complement the witbier profile.





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