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Messages - hopfenundmalz

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1
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 10:35:01 AM »
Thanks Jeff, Denny and Bob for your input!
Your welcome.

You might want to run it in Brunwater with the color up around 8-10 lovobond for the Rahr. Then see where the minerals and acid take the pH to.

2
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 07:45:39 AM »
Rahr 2-row will be about 0.3 pH lower than one would expect. With the Ca and acid additions you might end up below 5.2.

3
Use this to find a club near you.

https://www.homebrewersassociation.org/community/clubs/find-a-homebrew-club/

CRAFT and KGB will have Big Brew events.

4
Beer Recipes / Re: Historic Kentucky Common
« on: April 20, 2017, 08:35:00 PM »
It's like a red cream ale.  Personally reminds me of an English bitter as well, with not so much caramel though.

FWIW, many British brewers used corn in their beers back before WWI. It's only after that point that invert sugar became the primary adjunct.

Take that, corn adjuncts =/= craft believers. I wish corn would lose the stigma, it's fantastic if used properly.
This is true!

5
Kegging and Bottling / Re: Closed vs under pressure transfer
« on: April 20, 2017, 08:01:51 AM »
Decreased time is also a benefit. You are pushing the beer. 2 PSI is like having another 55 inches of beer on top of your beer.

6
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 20, 2017, 06:39:38 AM »
It would be nice if the shipping windows paralleled the judging dates. Some beers have to be shipped as much as a month and a half prior to being judged. I don't see a reason why that can't change.


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One issue is the judge pool size. It is not uncommon for judges to judge at 2 or more sites. I combined family visits with judging this year and did 3 sites.

Take St. Louis and Indianapolis. When I judged Indy, there were several from MO there, I know some from IN that went to St. Louis.

More judges are always welcome. A big competion can't run without them, or stewards.

7
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 19, 2017, 07:43:16 PM »
Being my first year in the national comp, curious why they wouldn't wait to post all the results until all judging centers are done?

It seems unfair to someone in the Denver, Chicago locations. By the time they find out if they are moving on they have no time for a re-brew unlike the early judging centers where results have been available for for almost a month.

This gets asked every year.  It's not a matter of fairness or not.  There are some styles that should be rebrewed (IPA, Am Wheat, etc), and those that are impossible (Barleywine, Gueze, etc).

The best thing you can do is plan as though you will advance everything you entered, and rebrew the categories that need rebrewing regardless of whether you advance or not.  Best case, you are ready to go for 2nd round.  Worst case, you have some extra beer to share with your friends for when the weather turns nice.  Throw a BBQ for your friends and kick back and enjoy the June weather when they should be at their peak.

This is the correct answer.

8
All Grain Brewing / Re: Light Struck
« on: April 19, 2017, 07:18:01 PM »
About 5-6 years ago I got a double IPA through to the final round judging of NHC. Comments came back that it was skunked even though it never saw any light whatsoever. Brewed in a garage, fermented in a fridge, then kegged.
I am guessing that the judges were picking up on some catty aromas from the dank"ish" hops I used.
Some will say this for sulfur perception. I like to think I have sulfur compounds categorized, and can tell skunk from cabbage from burnt match from rotten egg, from catty. Some can't.

9
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 19, 2017, 03:44:09 PM »
Typically, you only find out how you did in the mini bos by being one of the top three entries of the category.  But making it to mini bos put you in the top few!  (Depending on the size of the category entries, it could be as few as 4 to 6 or as many as 8 to 9 - I have rarely seen it greater than that, but I suppose it could happen.)  I wouldn't worry about the numbers - focus on the things mentioned and hope that the judges who scored your entry did a thorough job of evaluation.  If they did, you should be able to pick out the things that were well received and what might be the shortcomings in your beer. 

As an IPA, I imagine that it was up against some pretty steep competition, so your beer must have been pretty solid to advance to mini bos.  Congrats on that for a first-time entry!

There were 12 in the Indy minibos.

10
All Grain Brewing / Re: Light Struck
« on: April 19, 2017, 03:41:40 PM »
Riboflavin is involved in the skunking mechanism. It is a product of fermentation.

Hey, a few years back I bottled in the garage, and some sun was shining in through the window in the pedestrian door. Not a lot of time or sun. The sheets said light struck. The control bottle confirmed it.

THIS^^^^^^^
I'll have to look that up. I know it didn't see light. I figured it was yeast related. How, I'll look that up, thanks. Jeff actually judged it in Indy.



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I remebered getting one there. Sorry it was yours, seemed good othwise from what I recall.

11
Ingredients / Re: Cascade and Chinook Terroir
« on: April 19, 2017, 08:36:40 AM »
Hop growers say Centennial is one of the most difficult breeds they grow and if they could get rid of it they would. 

Interesting. My Centennial bines seem as prolific as my Cascade bines. Both are vigorous for me. I had not heard of problems with Centennial before.
From YCH Hop School. Denny has been many times, I was there once.

It has a lower yield and some years is adversely affected by the growing conditions. Several growers said that they don't like Centennial - as growers. Stan Hieronymus stated that it is a favorite of Brewers due to it being just about the only Hop with Cis-Rose Oxide, a rose smelling floral compound.

12
All Grain Brewing / Re: Light Struck
« on: April 18, 2017, 05:50:56 PM »
My primary racking/bottling space has direct sunlight for most of the day...I rack/bottle after dark.

I now cover the door's window if bottling during the day.

13
All Grain Brewing / Re: Light Struck
« on: April 18, 2017, 05:07:52 PM »
Riboflavin is involved in the skunking mechanism. It is a product of fermentation.

Hey, a few years back I bottled in the garage, and some sun was shining in through the window in the pedestrian door. Not a lot of time or sun. The sheets said light struck. The control bottle confirmed it.

14
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 16, 2017, 07:23:18 AM »
Yes, you can make adjustments. It just has to be the same category Beer. Adjust your IPA, and good luck.

15
General Homebrew Discussion / Re: Dryhop clump oops!
« on: April 15, 2017, 06:06:39 PM »
In a conical you can blow CO2 in the bottom to suspend them. Not in a conical, I assume?


No it is - I had not thought of that!

I'll give them a day to saturate and then hook that up. 

Thanks!!!


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2 PSI should do the job.

I got the idea some time ago from some thing Vinnie Cilurzo said about getting the hops back in suspension. He deserves the thanks.

Edit - yes, I have done this.

Edit 2 - after a while you don't think much about hooking up CO2 to the top or bottom of a conical.  ;D

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