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Messages - santoch

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31
Beer Recipes / Re: Sierra Nevada Celebration
« on: October 17, 2017, 03:18:59 AM »
Denny-
By chance, does SN use a mash press? 

I ask because I have it on very good authority (ie, one of their brewers) from another North Western brewery that does and as a result, the grain bills they use don't match what we can get out of our homebrew setups. 

We were trying to clone their flagship, and turned to him for guidance.  While he couldn't and didn't give us the recipe (contractually could not), he hinted that we were using far more dark grains than they do.  Their mash press seems to produce a multiplier effect on the medium and dark malts that yields far higher SRM than we typically get at home.


32
Beer Recipes / Re: Dewberry Blonde Ale Hops
« on: October 17, 2017, 03:07:42 AM »
The yeast will kick in again and you may get quite a vigorous second fermentation, but sometimes it can be slow, depending on how much of your yeast has already flocked out.  Both are normal.  I'd give it more time than just a week.  Let it ferment out.  Your patience will be rewarded.


33
I agree with Stevie, I've always used that ratio of 1-2 lb of base to specialty grains.  That is so that you have enough Diastatic Power in the mini mash to convert it all, erring on the higher side to be sure.

34
General Homebrew Discussion / Re: Does caffeine compromise your palette?
« on: October 07, 2017, 03:44:35 AM »
I don't think it's caffeine per se but the flavor/acidity/roast of the beverages which usually contain it.  Caffeine itself as a powder is bitter but probably not a palette wrecker (I take workout drinks that contain caffeine).  Assuming your getting ready for testing, I would also avoid cologne and possibly deodorant if it is strong.  The classic palette cleansers are white bread or crackers and water.  Good luck!

I 100% agree with what Sam said. It's spot on.
I will only add that drinking a few ounces of a (good) light lager/helles/pils before evaluating can help you to clear your palate and get it used to tasting beer before you hit it with something more intense.

35
General Homebrew Discussion / Re: It's Official
« on: October 07, 2017, 03:34:39 AM »
Honestly, I am burning out on it a bit.  I have scaled everything back, brewing, judging, forum activities, everything. Just need a break.  I know I'm not the only one.

36
General Homebrew Discussion / Re: Wort age?
« on: October 01, 2017, 07:42:30 PM »
I'm pretty sure he meant carboy.


37
Beer Recipes / Re: Freezer Cleaning Recipe-style classification
« on: September 26, 2017, 02:44:49 AM »
I always call them "Frankenbeers".
:D

38
All Things Food / Re: Himalayan Salt Block
« on: September 24, 2017, 09:30:07 PM »
My wife picked one up about 3 weeks ago.  We used it 3 times on steaks, chicken, and veggies/mushrooms.  Everything came out WAY too salty (and believe me, I LOVE salty food, especially a good steak).

Maybe it was just the particular block we had, I don't know.  But we give it a shot and didn't stay with it.

YMMV.

Steve

39
All Things Food / Re: Why buy a 22" WSM
« on: September 21, 2017, 02:10:37 AM »
That looks great!

FWIW, I have a Pitboss Pellet smoker, which I retrofitted with a SmokeDaddy PID controller (think of it as the BBQ version of a HERMS).  I supplement the smoke with an AMZN pellet tube smoker.

I literally dial in my desired temp, and the PID controller keeps the smoker at that temp +- 5F.  I absolutely LOVE it.





40
Homebrew Competitions / Re: Advice on Score sheet?
« on: September 21, 2017, 02:03:22 AM »
Remove the brewer's name from the sheet.  Use an entry id so the beers remain anonymous.
The spider graphs are cool but you might want to cut down on the number of items in each. 

Did you look at how a pro comp score sheet is laid out?
http://hoptripper.com/wp-content/uploads/2014/04/WBCballot2.jpg


41
I always do the "add primer to bucket, aim siphon hose along wall to cause a swirling motion" procedure.  That way, the priming sugar gets mixed in uniformly with no stirring required. My guess is as the others point out, you need more water in your priming sugar solution.  It definitely should not be thick.

HTH-

42
Extract/Partial Mash Brewing / Re: Apa by an Italian Hb
« on: September 21, 2017, 01:40:35 AM »
Prego.  Sì, io sono italiano, ma non parla molto a tutti.
Google translate è una cosa meravigliosa!



43
Extract/Partial Mash Brewing / Re: Apa by an Italian Hb
« on: September 20, 2017, 05:01:11 AM »
Che sembra eccellente!

44
Beer Recipes / Re: cream ale
« on: September 20, 2017, 04:55:33 AM »
That looks like what you wanted when you were asking for a dark ale version of a cream ale.  I called it the Cream Ale counterpart to American Dark Lager.

It does not truly fit an existing style, but that's ok.  As they all stated, it looks good.  There's nothing wrong with biscuit malt in there either.  It's far too malty and dark to be a cream ale, but that's what you were going for, isn't it?

HTH-


45
General Homebrew Discussion / Re: home brew competioion
« on: September 20, 2017, 04:49:23 AM »
I would highly suggest you have the judging on one weekend and award prizes at a "celebration" on a following weekend.


Plan on 2 judges for every 10 entries.  You can have multiple sessions (ie, a morning and an afternoon session), where pairs of judges judge a flight of ~10 beers (give or take).

You should go up to the BJCP web site and look for the links to the Education Director Bruce Buerger.
(hint: his email is education_director@bjcp.org).

He's run a zillion competitions in WI (as well as the NHC) and can plug you in to the judge and steward pool.
Good Luck!

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