When's NHC Huntsville going to happen?
+1. Start planning.
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When's NHC Huntsville going to happen?
Cool beans... Wish it wasn't so early still. Tracy won't be able to go because it's right during her last few days of school. The moved up dates are not nice for teachers.
i like this oneI've brewed the version of that from Stan Hieronymus's book a couple of times. It ups the amber to 20%, although I've cut it back to 16. I've been pretty happy with it.
Recipe: Fuller's 1845
I've just a small taste of 1845, at the end of the Fuller's brewery tour. I was so taken with it that I had to brew a clone They seem to export it to the US, but I haven't been able to find it.
I add everything in the boil. I haven't noted a significant difference between this and when I have added sugar to the secondary.
Same here. I have found no advantages to adding it later.
Well, I have found you can get beers 3 - 5 points lower by feeding sugar after fermentation has started. And it has been my condensed after several batches of tripel. I am flabbergasted that others haven't shared this experience.
1.080 tripel sugar added to boil 148 mash temp 1.5 hours and I have gotten 1.009 normally.
By adding sugar after most if primary is finished have adult gotten 1.004-1.006 every time I have tried it.
Don't fully understand. There are only 741 judges ranked national or higher according to the BJCP site, but the way it is written reads that only lifetime aha and national bjcp will be allowed to register.
Never mind. That's only if there will be a lottery, those folks will get priority.
I think it depends. I have done some big beers, but never huge beers. Some in the club have done huge beers with good success, the latest project came out to 20% ABV and used staged feeding of sugars later in fermentation. It turned out surprisingly drinkable.
For Belgian Tripels I have no problems with the sugar going into the boil, but that is a mere 9% ABV.
Same here. I've never made a beer over 11% IIRC and I've always added to the boil. I mash pretty low on most of those and get great attenuation.
Personally, I don't think 1/4 lb of chocolate is going to add much roastiness (and after several months of conditioning any faint roastiness might drop out completely - it has happened to me in my doppel). Even if you get a faint amount, I definitely get a touch of roast in Celebrator. So it's not unheard of in top commercial examples.
I also don't think 1/4 pound of C-120 would be horribly out of place. But you should be getting plenty of malt sweetness just from the base malt alone, so it's unnecessary.
But the best thing you can do for your doppelbock is to stick to continental base malts. A good German/Belgian/etc. Pils malt is going to taste worlds better than Briess in a style like this which is all about that base (base malt, that is).
Having said all that, if you ferment and condition this well, it should be a great beer. By condition, I mean to lager for 6-10 weeks, then store it warm for 6-12 months to further develop.
Not long ago I judged a California Common that was in an Anchor Steam bottle that tasted remarkably similar to Anchor Steam. The cap was different but that would easily be changed. Wasn't sure what to do. It wasn't a big competition (~80 total beers/meads) but the prizes were significant ($75). I gave the brewer the benefit of the doubt and it took first (I did note on the scoresheet that it tasted just like Anchor) . The same brewer ended up winning/placing in some other categories as well. Haven't seen his name on any of the other competitions.I would rather let a cheater get through than falsely accuse an honest, skilled homebrewer. That would really piss them off and I imagine the bad vibes would spread to their friends too.
I still wonder about if I did the right thing, but it was the best beer.
What would you have done?
If you brought it to my attention in my competition, I'd probably make a note and tell you to proceed judging. I don't think that's much evidence of cheating given that cloning commercial examples is fairly common, reusing commercial bottles is very common, and California Common is basically defined as Anchor Steam. The guidelines even say this. So if the goal is 'brew beer that tastes like Anchor Steam' you can't use the fact that it 'tastes like Anchor Steam' as evidence of cheating.
The reality is that this sort of cheating would be very difficult to catch and prove. If it were a small club competition and we didn't know the brewer, maybe give them their award and try to reach out. If they're cheating, they'll probably not like the proximity because you'll get to know what kind of beer they really make.
I also think entering commercial beers is less likely to be successful than people think. Commercial beer isn't always to style and may be influenced by factors such as supply contracts, process limitations, etc. It also may not be at peak freshness.