That should make for a nice crisp cream ale.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Tuning your own perceptions with other judges is the most valuable aspect of judging results. Sit down with your beer and read the notes and sip. See if you can pick up any of those perceptions expressed by the judges.
Tuning your perceptions to be able to pick up those nuances and then figuring out how to alter your brewing to make the beer better is a huge skill to have. Gordon Strong is an incredible judge and has amazing ability to put great beer in a bottle. Although he won his Ninkasis with his Meads, he still earned points with a few beers and put himself above the rest. Having the ability to spot deficiencies and have the ability to blend them into the background is a huge asset. I feel this is a very important skill for a sucessful brewer.
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.To give another experience point, I had one bag of Crisp MO that stuck every time, even for single infusion ordinary bitter will a low amount of grist in the mash ton. I thought it was my process until I got a new bag. A very accomplished pro said that he finds that MO can be sticky.
That seems like a really low amount of roasted barley for a stout.
The post said AHA is moving on Friday. It's only Wednesday here - time zone?
ahamemberdeals.org is working fine for me in IE11. I've had trouble with it in the past though. Different browser seamed to help.
If you're an AHA member, I think they're listed in Zymurgy. Or I might be making that up.
Edit: Foolish me - You wouldn't be asking if you weren't a member.
When my kolsch is done, I plan to transfer my first attempt at an Alt type beer directly onto the WLP029 yeast cake. I have been doing a bit of research but am still a little unclear on this style. Is this even close?
~2.5% pale chocolate
I think this will be closer to the Northern German variety but I don't really understand the difference other than the Dusseldorf seem to have more IBUs and may be slightly lighter in color. I recently read that a caramel flavor is within style. Should I increase the amount of crystal? What about single infusion mash temp?
Dusseldorf alt seems to be much more bitter than N. German. I'm a big fan of Zum Uerige, which IMO is the Holy Grail of alt. FWIW, there is no Munich in Zum Uerige. That said, I like my Americanized pseudo alts that have a lot of Munich in them. And I hate crystal in alts. IMO, they should be crisp.
A lot of good posts here, but some of you have been naughty and neglected to tell us why you like to use these hops. How do you use them? What qualities do they have?
I'd like to know something about Bullion, Target, Northdown, Warrior, Cluster, Serebrianka, Perle, Santiam, Celeia from the people who use and like them.
I know Warrior is good for bittering, but have you used it for finishing? The others are unfamiliar to me.
Nope, there isn't one. Kind of a bummer.It is Michigan after all.
Well, it's certainly not Oregon!