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Messages - santoch

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31
Not to throw a turd in this punchbowl, but what good are these sort of awards?

<rant on>

I'm positive that somewhere out there, there is some awesome brewery in the middle of Podunk, WY or somewhere similar, that makes a much better version of a (pick your beer style here) than the one from (name some widely distributed high quality brewery here).  Nobody heard of (PodunkBrau), so it gets the 1 vote from the one guy that lives in the farm down the street who actually tasted it. Yet, everybody and their brother heard of (PopularBrew), so it wins because people heard of it before.  Nobody is disputing that (PopularBrew) is a good beer.  The question is whether its the BEST as the contest title is claiming.

I guess I'm saying I just would rather see these beers actually compete head to head like at GABF, not in some unfounded popularity contest, and promoting these 'contests' is entertaining but doesn't help anyone but the already-big ones.

<rant off/>

32
General Homebrew Discussion / Re: USDA Cites AHA & Homebrewing In Report
« on: January 24, 2015, 09:26:47 AM »
Nothing good comes when the government "notices" the activities of a group.

33
General Homebrew Discussion / Re: pale ale hops
« on: January 22, 2015, 09:47:44 PM »
Galaxy is out of this world! <ba dum dum>

Seriously, I LOVE that hop in APA and Am. IPA.


34
General Homebrew Discussion / Re: Quality, Impact, and Commercial Appeal
« on: January 22, 2015, 09:40:50 PM »
Hard to guess what would win people's choice. Lighter beers like CAP can be crowd pleasers, but get passed over as too average for a competition win.

I've sat on a bunch of BOS panels.  Honestly, there are a lot of lighter beers that win BOS, at least up here in WA.  Sure, there are plenty of RISs, IIPAs, and big Belgians, but I've also seen Pilsners, Milds, Kolschs, Dortmunders, ESBs, and Cal Commons win, too.  I could easily see a really good CAP walking away with BOS.



35
I'm with brewday - too much caramel sweetness is out of place in Am IPA.
Double Red, Imperial Amber or, as below, "American Strong Ale" would be appropriate:


Quote from: Excerpted from the PROPOSED new 2014 BJCP guidelines (which are NOT in any way, shape, or form final yet):


22B. American Strong Ale
Aroma: Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.
Appearance: Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.
Flavor: Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are similar to the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable.
Mouthfeel: Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation.
Overall Impression: A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.
Comments: A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.
History: While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. So whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.
Characteristic Ingredients: Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.
Style Comparison: Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate.
Vital Statistics: OG: 1.062 – 1.090
IBUs: 50 – 100 FG: 1.014 – 1.024
SRM: 7 – 19 ABV: 6.3 – 10.0%
Commercial Examples: Stone Arrogant Bastard, Great Lakes Nosferatu, Bear Republic Red Rocket Ale, Terrapin Big Hoppy Monster, Lagunitas Censored, Port Brewing Shark Attack Double Red

HTH-
Steve

36
General Homebrew Discussion / Re: Classiest beer style
« on: January 19, 2015, 08:20:29 PM »
Nothing says class like a pair of Colt 45 Torpedo's duct taped to your hands in a game of Edward 40-hands.
Though a beer helmet with a couple of Natty Ice's in it is a close second.

37
General Homebrew Discussion / Re: Homebrewing class at College
« on: January 18, 2015, 07:40:10 PM »
If this is a semester long course, how many hours do you have available to teach?

If it was me, I wouldn't only just teach them the mechanics of making a batch of beer. Go to the BJCP web site and take some of the lessons out of this:

http://www.bjcp.org/docs/BJCP_Study_Guide.pdf

While you show them how to steep, and how to mash, teach them about the ingredients and WHY those processes work.  Teach them what malt is, how its made.  Show them about hops, their varietals, how adding them at various points in the boil will affect bitterness, flavor, aroma.  Teach them some of the basic off flavors and how they come about and how to avoid them.


38
General Homebrew Discussion / Re: WA area brewers!
« on: January 10, 2015, 12:27:09 PM »
Figures I instigated this but can't make it.  My daughter has a competition while Denny will be there.
I did manage stop by last night on the way home from work, and saw Mark (Tom was out).  The IPA and the Belgian Rye Pale Ale both tasted really good.

Steve


39
General Homebrew Discussion / Re: WA area brewers!
« on: January 05, 2015, 08:16:21 PM »
Hope to see you there, Denny.
Tom will be thrilled to see you there.

Steve


40
General Homebrew Discussion / Re: Gelatin fining for pale ale?
« on: January 04, 2015, 09:31:50 PM »
Have you cold crashed it yet?  If not, do that first.  Assuming a Cal Ale yeast, it will likely drop if you cold crash.

Is it carbonated?  If so, you need to de-carbonate before fining, or else you'll add a zillion nucleation points and lose a lot of beer.

You can always hit it with gelatin or other finings, then dry hop again, to regain hop aroma, if you lose too much.

41
+1 on Cat 20


Steve

42
General Homebrew Discussion / Re: WA area brewers!
« on: January 04, 2015, 09:23:52 PM »
Denny-

You need to stop by Tom Schmidlin's new brewery, PostDoc Brewing.  It's in Redmond, it's open, and only about 15 or 20 mins from Kenmore.  He has 4 beers on right now, with more to come.

I work right by there in Redmond, but I live a good 45 mins the other directions from Kenmore, otherwise I'd pop in to see you up there.

Take care-
Steve

43
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 20, 2014, 11:42:21 PM »
Denny-
There's this really cool hobby called "cheesemaking".  You get to start with some raw ingredients and set the stage for an enzymatic reaction happen that modifies the base ingredients.  Then, you can age it and let other microbial flora take their turn at it and before you know it, you have a consumable end product.

It takes quite a bit of equipment, though.
http://www.cheesemaking.com/?utm_content=5720897248&utm_term=cheese%20making%20kits%20for%20beginners&utm_campaign=001.06-Making+Cheese+For&utm_medium=cpc


Sound interesting?



44
General Homebrew Discussion / Re: BJCP Beer Judging Exam
« on: December 14, 2014, 03:35:34 PM »
Yes, it has been reduced a LOT. 
 

45
General Homebrew Discussion / Re: BJCP Beer Judging Exam
« on: December 09, 2014, 08:53:27 PM »
Yes, we need all the graders we can get.

Steve

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