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Messages - hopfenundmalz

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Homebrew Competitions / Re: NHC
« on: January 27, 2014, 07:13:10 AM »
I signed up today. Very little stress compared to last year, which is nice.

Requested 5, as that is what I think we will have that is worth entering.

General Homebrew Discussion / Re: First Competition
« on: January 26, 2014, 10:28:01 AM »
Pretty excited about it. But I am nervous as hell. Only had close friends and family try my beer. Everyone says they really like it. It's different to have complete strangers try your beer

Most first-time competition brewers, especially new brewers, don't score very well at first due to a number of reasons.  Without ever trying your beer, my recommendation would be to take the judge's comments constructively and don't take it too harshly.  In my first competition, I submitted a pale ale that scored a 21.  I was disheartened and my first impulse was to trash the scoresheet, but my wife talked me down.  Going through the scoresheet where all the flaws were pointed out wasn't very fun, but they were right and it made me a better brewer.  Regardless of how you score or place, try to apply the comments constructively.  That's the whole point of the competition, otherwise the judges wouldn't have to bother filling out scoresheets!  I have a wall full of ribbons now and I'm an active judge, but none of that would have happened if I had trashed the scoresheet.

I will agree and reinforce that for jaftak22.

Be objective and try not to take it personally. You may like the beer, but may be cellar blind to some of its short comings. Set down with a glass of that beer when you have time and really go through the comments. Do you pick out flaws, if mentioned? Did the beer miss some style guidelines? Then think about how to improve ingredients and process to brew a better beer the next time.

Competing, and judging, have made me a better brewer, and able to recognize defects.

Equipment and Software / Re: How do steam fired kettles work ?
« on: January 26, 2014, 10:05:23 AM »
Some breweries have steam Calandrias. Those can be internal or external. From a search, first hit.

General Homebrew Discussion / Re: First Competition
« on: January 26, 2014, 06:56:09 AM »
Family and friends are not critical judges, typically.

My first competition was back in the 90s. The one beer entered got a 28 or 29. 

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 26, 2014, 06:53:20 AM »
Will look forward to it, had a great time in 2011.

A niece lives not too far away, and we have friends in OC. Many things we would like to see and do out there.

Going Pro / Re: Draft magazine article.
« on: January 25, 2014, 05:05:03 PM »
Good to see that. Someday I will be heading that way, and stop in.

General Homebrew Discussion / Re: Stoopid Polar Vortex!
« on: January 25, 2014, 04:30:27 PM »
Brewing in the attached garage. Not too bad toady. It has warmed up to the low 20s. With the warming we also are have some pretty good snow showers.

For the decoction step, Mrs. R said "We can go to the kitchen and boil on the gas stove top, right?" and I said YES!

General Homebrew Discussion / Re: Stoopid Polar Vortex!
« on: January 25, 2014, 08:42:57 AM »
Brewing in the attached garage. Not too bad toady. It has warmed up to the low 20s. With the warming we also are have some pretty good snow showers.

Yeast and Fermentation / Re: Is the light colored stuff the yeast?
« on: January 24, 2014, 08:08:02 PM »
You are correct.

Commercial Beer Reviews / Re: Bigfoot verticle
« on: January 24, 2014, 05:16:48 PM »
How do you store the beers you are saving?  I think cool and dark but do you store them upside down? on there side?  Any advice woul dbe great:)


I have a less than ideal cellaring situation. I try to keep the temp as constant and as close to 50f as possible store them upright. For me this means storing as many as will fit in my serving fridge, some in my fermenting fridge and the rest in a closet that is as close to the center of my house as I can manage in order to avoid big temp swings throughout the day.

The storing on the side or upside down thing works for wine because it helps keep the corks moist so they don't shrink but even corked beer bottles don't want/need to be stored on their sides because the cork is held so much larger than the opening it's not going to get lose even if it dries out a bit and contact between beer and cork can cause corked beer. even wine can get corked but it's a balance of risk thing. At least that's how I understand it.

Cool thanks, The reason i was thinking upside down is because i know you said you lost a beer to evaporation, so i assumed a beer barrier between the crown and the environment would help!

He may have had a different type of evaporation going on!   ;)

General Homebrew Discussion / Re: Being Water Wise
« on: January 24, 2014, 11:48:20 AM »
Mrs. R asked how this shortage is impacting the big breweries out in CA. Said I had not heard. Anyone know?

Yeast and Fermentation / Re: Starter Timing
« on: January 24, 2014, 08:00:24 AM »
I use a 2 gallon pail with lid and airlock for lager starters or larger starters

That's a really good idea.  I wondered if people with large starters (> 2L) were using really big Erlenmeyer flasks and how they managed that much volume.  Thanks for the idea.

I have 2 5 liter Erlenmeyer flasks for big starters. For 10 gallons of Pilsner I have 12 liters of WLP-830 ready to go right now.

Equipment and Software / Re: Jetboil brewpot?
« on: January 24, 2014, 07:16:35 AM »
I skimmed through an article a while back on the improved heat transfer of kettles with chimes to hold the flame hot gas in and transfer the heat to the rest of the vessel. Of course I thought of keggles as an example.

SS is not a good conductor, but the ability to get the heat from the flame/gas is the biggest resistor in the circuit. Anything that is done to improve that will give better heat transfer. The Jetboil guys did this.

All Grain Brewing / Re: SNPA grain bill
« on: January 23, 2014, 01:15:22 PM »
They use NA pale malt, and a British C60. Magnum, Perle, finish with Cascade. 38 IBUs.

Yeast and Fermentation / Re: Have Brett T, will brew
« on: January 23, 2014, 06:32:18 AM »
I have some of this in the fridge and want to use it for a 100% Brett beer.  I'm having a hard time deciding what kind of beer to brew..  I'm kind of thinking American Wheat and an IPA using Galaxy as my finishing hops for both styles.

Have you asked yourself "what will Brett bring to the beer im thinking about brewing?"

As a side note, can Brett survive in a hop heavy beer?  Obviously Hops where used for their antiseptic qualtities so is there some sort of theshhold for brett fermentations with hops?

I have not consulted references, but high hop levels suppress spoilage organisms like lactobacillus. Brett is a wild yeast.

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