Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - santoch

Pages: 1 ... 3 4 [5] 6 7 ... 27
61
Ok, I'll bite.

Given the recipe and the ability to entirely duplicate the process and ingredients, my pick is Cantillon Gueze.
In this case you would have to ask for the brewery together with the recipe, otherwise the beer wouldn't be the same.

And even if you did have the recipe and the brewery, you would still have to have the skill and the palate to blend the various aged lambics accordingly to end up with the geuze.

Agreed.  And its even worse, because even batch to batch there are variations. 
It is simply not possible to duplicate.  Better to just enjoy the real thing.  :D

62
It's been a while since I last went to Denver, so I can't help you on Lager only breweries.
But, requiring they only serve lagers will cause you to miss out on many gems.
Avery, ODells, Oskar Blues, and New Belgium all come to mind as such.  And there are many others.

Good luck and enjoy your trip, however you decide.  You'll be in great beer country there.

63
Ok, I'll bite.

Given the recipe and the ability to entirely duplicate the process and ingredients, my pick is Cantillon Gueze.



64
Congrats!  Be sure to post the results

65
Don't you think there's a difference between "have the recipe for" and "make a beer as good as"?  I think we'd both agree that recipe is a minor component.

Exactly. The recipe is important, but the subtleties all come from the process and the large scale equipment.  For example, thermal mass during whirlpool makes a difference that cannot be duplicated at homebrew scale.

66
All Grain Brewing / Re: Double IPA with WLP090
« on: March 17, 2016, 10:21:55 PM »
The biggest thing for me is to get a beer that's dry enough to drink more than one of. Way too many IIPAs for my tastes end up like American Barleywine. I mash low (149F/90 mins) and use a lb of sugar to help dry the finish. I also limit crystal to ~ 6 oz of C40 in 5 gallons to avoid cloying sweetness. Keep in mind that the higher alcohol alone will enhance your perception of sweetness.

^^^^THIS^^^^

67
The Pub / Re: Drew's Weight Loss
« on: March 17, 2016, 10:06:15 PM »
I'm interested

68
General Homebrew Discussion / Re: Survey for NHC Presentation on Clubs
« on: March 17, 2016, 01:27:06 PM »
done

69
I've seen Barleywine flights and Belgian flights get pretty rambunctious toward the end.  I'm not all that sure of what a whole flight of "green" beers would do to the judges.

70
Homebrew Competitions / Re: 2016 NHC
« on: March 17, 2016, 01:11:09 PM »
Wow- I didn't know Ted moved.

Hope you'll get a chance to help out.  I think it is something all entrants should do at least once.  They'll get a good appreciation for how comps really work and the amount of effort it takes to pull one off.

71
Homebrew Competitions / Re: 2016 NHC
« on: March 15, 2016, 04:16:03 PM »
Mine are getting judged in Seattle this weekend, but I dropped them off a couple weeks ago so I'm already anxiously awaiting results that haven't even been judged yet.  Bracing myself for another 2 weeks...

Come on up and give us a hand!  We can ALWAYS use more stewards (and judges if you are so inclined).
I guarantee you'll have a good time.  Ask around -- Jason Barker and Ted Assur can probably hook you up with a ride.

Steve

72
The Pub / Re: How far to closest brewpub?
« on: March 14, 2016, 08:35:45 PM »
For me, it's 4.5 mi to the closest brewpub.

73
Homebrew Competitions / Re: 2016 NHC
« on: March 14, 2016, 10:36:02 AM »
I've been the judge director for Seattle region several times, but it's been a couple years since I did it last. Even if they post the results right away, I don't think its an advantage, and here's why:

The styles that need to be rebrewed need to be rebrewed.  Period.  I've seen a LOT of 30-34 point 2nd round beers because the entrant didn't rebrew.  We can tell.  Trust me.

The entrants are only entering a max of 6 beers.  That is a lot but isn't so much that it's impossible. The rebrew dates for all entries should be set ahead of time, which may or may not be after the notification date, depending on the styles.  The worst thing that can happen if you rebrew without knowing if you advanced is that you won't have to mail them in.  You'll have a fresh batch of a style that is best served fresh anyways.  You could send it in to another comp, or bring it to club night, or bring it to your friend's kid's graduation party, or drink it yourself, or a hundred other things.

Oh, and don't expect a lot of great actionable feedback that you could apply to your advancing beer.  You'll get better feedback at local comps and from the guys in your home brew club.  At NHC, with the check box score sheets, we are really only documenting what is there and not offering a ton of feedback.  Its sheet is too brief and there are too many beers to judge to provide really full, expressive feedback.

74
Is it acceptable to enter one beer in two different categories?


Sent from my iPad using Tapatalk

Sure.  Tweener beers sometimes are a little like one style and a little like another.  Just don't expect it to dominate both...

+1
Sometimes there is enough overlap where the in-betweeners can score extremely well in both, but that is pretty rare.  Often times, true tweeners end up scoring very good but not great in both categories.  And that's kind of expected if you have a square hole, a round hole, and a really good peg that's square with rounded corners. 

75
General Homebrew Discussion / Re: strange flavor after bottling
« on: March 13, 2016, 08:57:16 AM »
I really can't speculate where the infection came from.  You can try to identify the type of problem with a bit of patience.

Warm up a couple bottles to about 21-24C for a week or two.
You should wrap them in a towel and have them in some kind of a container as a precaution against bottle bombs.  This is basically to force them to ferment at high temps to make anything that is still alive active.

An infection will become much more pronounced.   More sourness indicates a bacterial infection.  More phenolic (clove/band-aid) will indicate a wild yeast infection.
(It is also possible to have both.)

Wild yeast cannot be killed by star-san.  You should use a second sanitizer such as iodophor on all of your equipment during your process and probably should replace any plastic or rubber parts that came in contact with this batch during/after the bottling process.  Bacterial infections can take hold if the star-san's pH gets too high.  Any pH above 3.0 is considered too high and will be ineffective.

HTH-

Pages: 1 ... 3 4 [5] 6 7 ... 27