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Messages - santoch

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61
General Homebrew Discussion / Re: 2116 AHA Conf
« on: November 18, 2015, 07:46:59 PM »
We knew which hotel would hold the conference more than 2 years ahead of the Seattle event.  That was part of the vetting process.  The AHA comes in and they do walk-throughs of the proposed space with the local committee as a prerequisite to even accepting the bid to host the event.  Part of the vetting process includes capacity, transportation, location with respect to supporting breweries, etc, local law considerations, etc.
The process is very involved and it really does take a couple of years to prepare.

Steve

62
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 15, 2015, 05:37:00 PM »
You can always just decoct 1 step.

64
All Grain Brewing / Re: Keeping Mash at temp
« on: November 07, 2015, 11:07:51 PM »
What style is this beer?  63F is NOT a problem for many beers and yeasts.
In particular, Beers brewed with the Cal Ale and other American Ale yeast strains will turn out fantastic if you can keep the temp down there.  Many other styles that benefit from cleaner profiles and controlled ester levels will do well in the low 60s too (like Irish Red, Kolsch, Scottish ales among others).



65
General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 07, 2015, 10:58:52 AM »
Check out this video of Allagash brewing their first lambic:
Fast forward to 2:58 for where they drain the mash tun into the boil kettle, then 5:25 where they fill the cool ship. That should answer your questions about HSA.

https://www.youtube.com/watch?v=wD_49kfVJeE



66
General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 07, 2015, 10:09:45 AM »
RDWHAHB
It will be fine.

67
General Homebrew Discussion / Re: Super Pale Ale
« on: October 31, 2015, 11:05:21 AM »
How about an "Extra Medium" Pale Ale?

68
All Grain Brewing / Re: All Grain And Terrible Color
« on: October 26, 2015, 06:11:25 PM »
You said you brewed it today?
If so, a lot of the hop particulate will settle out after fermentation is complete.
But, what they all said is also true.


69
All Grain Brewing / Re: Rice
« on: October 26, 2015, 06:09:24 PM »
To answer the OP, it use the dry weight.

70
I'm hypersensitive
<snip/>
In any event, when I get a real chlorophenol beer, I can smell it across the room. Same with diacetyl. My first judging ever was first round NHC 13 in Seattle. At a table with two certified judges. We got a d bomb APA and they didn't detect any. I called Steve over and he got it first whiff. Diacetyl at least isn't so disgusting as chlorophenol, which turns my stomach

I remember that, Jim :D

Yes, I'm quite sensitive to both of them too.


71
General Homebrew Discussion / Re: Finding my Style
« on: October 23, 2015, 02:23:44 PM »
Thank you for the correction.

72
General Homebrew Discussion / Re: Finding my Style
« on: October 21, 2015, 08:51:44 PM »
I prefer Lagers by far. I'm not a fan of the buttery-ness of an Ale.

Butteryness is a flaw in most styles, ales included.  There are a few that allow it (such as ordinary bitter, and mild), but even in all of those the idea is that it is limited to low or none.  If all of your ales show butter (diacetyl), there may be something else going on, or you are exceptionally sensitive to it.  I doubt the latter because in general, lager yeasts are far more diacetyl prone than ale yeasts.  You'd find the lagers even more buttery (diacetyl rests included).

You may be rushing your ales more than your lagers, or perhaps you are allowing proper diacetyl reduction by following a stricter protocol when you ferment your lagers.

One other possible culprit is overuse of WLP002/Wyeast1968/S-04.  This British strain is a diacetyl generator and beers brewed with it should get ramped temps at the end of fermentation in the spirit of a diacetyl rest to reduce it.  You CAN brew diacetyl free beers with that strain, it just takes a bit of focused attention.

HTH-


73
General Homebrew Discussion / Re: Finding my Style
« on: October 19, 2015, 11:48:24 PM »
A good American Pale Ale is hard to beat as a "dial it in" beer.
Its easy to make a drinkable one but difficult to perfect.
They are very tasty and just about everybody likes them.


74
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 06:11:55 PM »
I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 
Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

Nope.  Love all of the Noble hops. 

 

75
General Homebrew Discussion / Re: The Hop You Hate
« on: October 15, 2015, 09:54:50 PM »
I hate Summit most of all.  Its like biting into a clove of garlic to me.  I also am not a fan of Simcoe.  I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus.  I didn't like El Dorado very much when I tried it at NHC this summer.

Unlike Denny, I love Fuggles (and Willamette) they never have that vegetal flavor that EKG gives me.

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