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Messages - hopfenundmalz

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3091
Events / Re: NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 11:45:10 AM »
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.

That is right, less than 4000 no lottery and no problems. If there is a lottery they are given priority if they register.




3092
Events / NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 10:30:37 AM »
I don't remember seeing this mentioned, this went up on the 11th. There are some positive changes from the conference committee that should make for more satisfied members.

You still have to be a member to register.

Guaranteed opportunity to register for Lifetime members, registration reserved for BJCP National and above.  The social package is back, read the terms on that, must be an AHA member. The return of the social package will make several couples that I know happy.

http://www.homebrewersassociation.org/news/save-date-2015-national-homebrewers-conference/


 

3093
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 10:21:00 AM »
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.

My last big beer was an all malt Thomas Hardy Barleywine clone-ish beer. 1.115 OG, got down to 1.027 ish, which is pushing 13% ABV. So the yeasts used can handle that amount of malt sugars not problem, but if I were to attempt a beer in the >15% range I would be thinking of staged sugar additions along with some nutrients when adding the sugar.

3094
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 06:37:56 AM »
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.

3095
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 12, 2014, 07:52:23 AM »
Zymurgy had a recipe for Old Peculier a while back.

3096
Ingredients / Re: Vienna in a Kolsch
« on: December 12, 2014, 07:21:39 AM »
I have heard of some using it, but one should keep the % low. Vienna would have about the same Lovibond as Kölsch malt, so it is a substitute. There is a small range of color for Kölsch if you are in Cologne/Köln.
Some Kölsch breweries use a little wheat, keep it to less than 10%.

3097
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 09:27:16 AM »
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.

That will make a good beer using the C120 and chocolate, but I strive to make the best that I can following what the breweries in Germany would use.

3098
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 08:48:59 AM »
I have done a few Doppelbocks, so here is my $0.02.

10# Munich - Use dark Munich, Weyermann is good, but there are darker like Best.
6# Briess Pilsen - A German Pils malt would be a better choice.
0.25# Crystal 120 - Yeah, does not belong, use some Caramunich III
0.25# Chocolate - Does not belong, use dehusked Carafa
0.5oz US Tettn 60min - US Tett is actually Fuggles per DNA testing, use Tettnanger Tettnang
0.5oz Hallertau 60min - Which Hallertau? There are many and they are different. I use Hallertauer Mittelfrueh
0.5oz US Tettn 30min
0.5oz Hallertau 30min
2 x packets dry Mangrove Jack Bohemian Lager

Process is a big thing here. Decoctions are fine, but my last was a step mash and turned out just yummy.
Fermentation is key, lots of lager yeast, nutrients, O2, pitch around 45F or less and ferment at 48-49 to keep fusels low. Lager as close to freezing as you can get.

If you dive into German lagers, this is a great resource. I will link to his Doppelbock while I am at it, as I tasted it at an NHC and it was outstanding. He lists his water also. pH is important, so measure it if you mess with water.
 
http://braukaiser.com/wiki/index.php/Braukaiser.com
http://braukaiser.com/wiki/index.php?title=Imperator




3099
Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 08:02:07 AM »
Nice list. Had some, been to some of the breweries, need to go back and try more.

3100
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 07:17:38 AM »
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 still wonder about if I did the right thing, but it was the best beer.

What would you have done?

Mac
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.
 
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.

You summed it up nicely Jimmy.

3101
Ingredients / Re: Maris Otter Production in the UK
« on: December 10, 2014, 02:25:46 PM »
Second link is neat but the first one is not working for me

It is a .pdf that takes a long while to load, but the link worked for me.

3102
All Grain Brewing / Re: Lacking malt character
« on: December 10, 2014, 12:03:11 PM »
Jut a WAG, but I think it's the yeast.
Yes, my guess to.

Use less O2 before pitching, try to cut the pitch rate down. A local brewpub that uses the WLP-022 Essex Ale strain will make a pretty clean ale by using more O2 and doubling their normal pitch rate.

I have stopped using O2 on British ales and just pump over with the valve open which gives lots of splashing and foam. That helped, the next is to cut the pitch rate.

Procedures for lagers will help make clean ales, too clean for British styles IMO.

3103
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:36:23 AM »
Just used BRY-97 to give it a try in a Ballantine IPA clone.

Was your lag time measured in days?

It was days for rehydrated yeast. Since you had stated that fact, it was RDWHAHB.

3104
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:13:39 AM »
I also have US-05 on hand.

Just used BRY-97 to give it a try in a Ballantine IPA clone.

3105
Ingredients / Maris Otter Production in the UK
« on: December 10, 2014, 07:02:05 AM »
The Crisp MO discussion got me thinking about Maris Otter and how we as homebrewers focus on it. I have used a bag of Pearl and it was fine. There are other malt varieties grown in England, and I have read before that there is not that much Maris Otter grown, and it is a niche product for UK craft brewers. So the attached link has the varieties grown in the UK in a graph, and Maris Otter is a small but fairly constant sliver of production.

http://www.ukmalt.com/sites/default/files/files/MAGB%20MBUpdate14%20vL.pdf

Here is another link that shows the barley growing regions in the UK, and where the maltsters are.
http://www.ukmalt.com/uk-malting-sites-map


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