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Messages - hopfenundmalz

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Yeast and Fermentation / Re: Cali V
« on: April 04, 2017, 03:05:42 PM »
I have been sitting in some Bry-97 waiting to brew Hopfenundmalz's Ballantine as well as the one from Steele's IPA book. Damn, I need to brew those soon!

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I used about 5% sugar in my last batch to compensate for the increased mouthfeel. I like the results.

Ingredients / Re: Favorite hop mix?
« on: April 04, 2017, 07:07:38 AM »
I believe SNPA uses Magnum and Perle for bittering then all Cascade.
Yes, that is what the SN page on Pale Ale says.

The white board at the brewery had a different hop combination. It was Bravo, Cascade, and the last was Cascade plus a little Centennial and one I can't remember. Someone posted a picture from their tour on here a couple years ago. My Google Fu is weak this morning as I can't find it.

They do say that the recipes can change due to variations in the raw materials.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 03, 2017, 06:47:29 AM »
I always make some comments in addition to the check marks.  Personally I would rather fill out a regular score sheet than a check-box score sheet.

In Tampa a judge scored a beer 50 points Sunday.  Since I was judge director he asked me to come over and try it.  He said he could not find anything to improve it.  I got a sample and it definitely was good, a Flanders.  It went on to win the best of category.  I have never had the nerve to score a beer that high.

Only sideways related to the OP, but I also don't like the checkbox scoresheets as a judge.  Having to look at every single category "Malt... High/Low...Hops High/Low... Esters High/Low..." seems to take longer than just writing out "Low bready malt aroma, high pine hop aroma, no fruity esters". 

I'm taking a BJCP class right now to try to up my rank, and it's funny that in all honesty even commercial examples don't score 50.  In one of my tasting exams I had a marvelous saison, hit all the notes, clean, super great, and I scored it a 43 or 44.  Turns out it was a fresh bottle of Saison Dupont.  But that's what the proctors scored it too.  Only one point off aroma, two points off flavor, a 9 out of 10 overall impression, a point here or there, World class example of the style but still not a 50.

The beers in the commercial calibration column in Zymurgy usually end up in the 38 +/- range, when judged by high ranking BJCP judges. I recall a few that got mid 40s, but not many.

All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: April 02, 2017, 03:42:34 AM »

3. CAMRA defines 'Real Ale' as a beer brewed from traditional ingredients (malted barley, hops, water and yeast). They go on to say it is matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.



This is total hooey, this notion that the Brits brew real ale following the Reinheitsgebot.  They are the kings of sugar and caramel color.

If you are brewing real ale without sugar or adjuncts you are doing yourself a disservice.

They also are known to use corn, other adjuncts, honey, and so on.

Other Fermentables / Re: Chocolate in Mead
« on: April 02, 2017, 03:40:13 AM »
Schramm's Mead had a limited production one that used nibs. I don't know the details, other than it was so good.

Bear in mind that wort will boil about 1-2°C hotter than water depending on gravity.
For lower gravity beers it is not much different for me. One day I checked ATM Pressure, it was low, and the 1.048 beer's gravity compensated for it, so it was about 210F + a little. I reported that here some years back.

Ingredients / Re: New Hop Oil Composition Comparison Chart
« on: March 31, 2017, 01:58:58 PM »
The Shellhammer file was cool.

Ingredients / Re: New Hop Oil Composition Comparison Chart
« on: March 31, 2017, 10:52:03 AM »
There are many compounds. Like the sulfur compounds in hops, that are much less than 1%, but since we may be able to pick those up in parts per trillion, they have a big influence to the aroma.

Temperature will never rise above 212 in and open pot.... it's pointless

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It doesn't get much above 210F where I live.  ;)

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 06:47:42 PM »
Pete Bergler (Site Organizer), Tim Leber (Judge Director), Will Fredin (Head Cellarman), and Sean Drew (Head Steward) all did a great job last weekend.

We knocked out a good 1/3 of the flights on Friday night and the rest were finished by ~4pm on Saturday.

it happens all the time that a lower scoring beer can show better when compared side-by-side in Mini-BOS.  Beers that seemed awesome or weaker in isolation often show better balance or other more subtle features that can only be observed side-by-side.  I trust the mini-BOS process.  It really does work.  The best beers float up to the top.

+1 for sure.

Yeast and Fermentation / Re: Cali V
« on: March 30, 2017, 11:31:44 AM »
I use the Wyeast equivalent WY1272 and like it a lot.  Slightly thicker mouthfeel than Chico.

Try the dry yeast equivalent sometime, BRY 97.  It's really good as well.
Agree on the bigger mouthfeel.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 11:30:22 AM »
When you have to score mid 40's to get through, wow!  Note to self, avoid Seattle as an alternate.

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I'm sure they got bumped in mini-BOS.  I wouldn't be surprised if one or more of the entries that got through are scored lower than his.  Happened to me many times.

people seem to have the tendency to think the high scores are "legit" and doubt the accuracy of the low ones.
I've seen a judge pair give a First Round IPA a 49/50.  It was the first one kicked in mini-BOS for overwhelming levels of diacetyl.  But that entrant only knows that a pair of judges loved his/her beer.  It leads to a low score later and an upset entrant "But these other guys said it was 49!"  well, they were wrong.

As ~ 20% or so are blind to Diacetyl, maybe the two judges were both blind?

My threshold is high, I often go on slickness. During the mini-Bos for IPAs at one site, after a couple of the 12 were kicked, I asked does anyone else get the Diacetyl on this one? It was evident to me, but no one had said anything. It was then kicked out of the running.

Commercial breweries whirlpool, let settle, and run off through the chiller. That can take an hour or more before all the wort is to the fermenter. Adding hops at some point in the process will add more flavor, some aroma, and some bitterness. When the hops are added is one of those topics that if you ask 10 homebrewers you get 15 answers.

Beer Travel / Re: It's good to be in Asheville
« on: March 29, 2017, 07:49:17 AM »
Sounds like you just didn't soak it up since you lived there. It has had a great beer scene for nearly 20 years. Sure there are newer breweries which get some hype or make the beeriodical headlines, but even without Wicked Weed, New Belgium, Sierra Nevada, and Oskar Blues the scene was fantastic. As far as Burial, I have found them hit or miss thus far.
The first time at Burial I liked the beers. The second time we got a Pale Ale and a Session IPA, both were onion bombs. One and done that time.

Yeast and Fermentation / Re: Cali V
« on: March 29, 2017, 07:45:54 AM »
Yes, one that I use. Perfect for the historic Ballantine IPA I brew from time to time.

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