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Messages - hopfenundmalz

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3391
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 02:17:38 PM »
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.

3392
Ingredients / Re: Maris Otter Production in the UK
« on: December 10, 2014, 09:25:46 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.

3393
All Grain Brewing / Re: Lacking malt character
« on: December 10, 2014, 07:03:11 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.

3394
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 02:36:23 PM »
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.

3395
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 02:13:39 PM »
I also have US-05 on hand.

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

3396
Ingredients / Maris Otter Production in the UK
« on: December 10, 2014, 02:02:05 PM »
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


3397
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 10, 2014, 01:56:52 AM »
I've brewed a clone of Third Coast Old Ale.  I think BYO had printed the recipe.  I can dig it out if you like.

When I hit it, it's great.  When I miss, it's still good.

I just want to say that Bells calls it their Barleywine. BJCP has it as an American Barleywine. It is one of my favorites.

3398
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: December 10, 2014, 01:09:16 AM »
I liked the samples at NHC, it is on my list of lagers to brew this year.

3399
Ingredients / Re: Crisp Maris Otter
« on: December 10, 2014, 12:22:10 AM »
Anyone know a site where I can plug this batch number in to get any available specifics?


Sent from Franx Brew Works using Tapatalk

if the sack says glen eagles, it is indeed floor malted MO. glen eagles is the trade name for floor malted, vs. crsip made in silos.

Crisp owns Gleneagles, it is in Scotland, and does floor maltings. Also pretty dark stuff at 5.2L.
http://www.certifiedfoods.com/glen.htm

Crisp is floor malted or done in Salidin boxes, not silos. BSG says they floor malt the MO. It might come down to which plant. 4.2L
http://www.certifiedfoods.com/maris.htm

www.crispmalt.co has plenty of pictures of floor maltings. One might have to contact them to find out for sure.

interesting. this is what ive understood- perhaps its not accurate vs what you describe:

Crisp's Gleneagle® Maris Otter Malt is an heirloom varietal that is World renowned for its deep, rich flavor.  It is considered Heirloom because it is an old variety with a very low yield of 1.5-2 tons per acre.  Modern varietals now produce up to 4 tons per acre.  Why do farmers grow Maris Otter when new high-yield, disease resistant varietals are available? Because Craft Brewers around the World are willing to pay a premium for the complex, authentic pub flavor that Maris Otter provides.

Please note this is the distinguished Glen Eagles version of Crips Maris Otter. Crips produces two types of the Maris Otter malt. A regular version malted in modern silos and this exclusive Glen Eagles version of their Maris Otter that is floor malted by hand in the traditional way. This malt is obviously great for all English style Ales but is perfectly suited for any beer where you want a rich, bready malt flavor.

edit: i believe that the branding may be the point of confusion. from what i understand, when labeled Crisp or Crisp Finest, its not the floor malter variety and is lower lovi. when Labeled Crisp GlenEagles, its the floor malted version and indeed is 5+ lovi.
All Gleneagles is floor malted, some Crisp is floor malted as they still have a floor maltings. What we get is not so clear. The Finest is not floor malted, but I don't remember a sack saying that.

Maybe Mallett's book will say something about the floor malted producers.

3400
Ingredients / Re: Crisp Maris Otter
« on: December 09, 2014, 11:54:21 PM »
Anyone know a site where I can plug this batch number in to get any available specifics?


Sent from Franx Brew Works using Tapatalk

if the sack says glen eagles, it is indeed floor malted MO. glen eagles is the trade name for floor malted, vs. crsip made in silos.

Crisp owns Gleneagles, it is in Scotland, and does floor maltings. Also pretty dark stuff at 5.2L.
http://www.certifiedfoods.com/glen.htm

Crisp is floor malted or done in Salidin boxes, not silos. BSG says they floor malt the MO. It might come down to which plant. 4.2L
http://www.certifiedfoods.com/maris.htm

www.crispmalt.co has plenty of pictures of floor maltings. One might have to contact them to find out for sure.

3401
Ingredients / Re: Crisp Maris Otter
« on: December 09, 2014, 09:27:19 PM »
I thought Crisp MO is floor malted. I really like Crisp.

Glenneagles is a small maltings owned by Crisp in Scotland(?). The MO from there is said to be very flavorful. You scored Frank.

3402
Homebrew Competitions / Re: NHC 15
« on: December 09, 2014, 04:44:44 PM »
My $.02 is that all the beers your's are judged against are just as old.

I think it is ultimately a logistics issue for the organizers but the product of the rule is certainly a level playing field for beer age. It may not be in every beer's best interests but it's more fair than letting people game their proximity or mailing options to get a fresher beer into the judges' hands. It is a rule that cuts against people who would brew a hop-forward beer in styles where there can be a range of hop character (like saison) but knowing the rules well in advance allows the brewer to decide whether he or she wants to risk sending that beer to the competition.

Agreed. It is a brewing competition, packaging is part of the brewing process. One should learn to package with low O2 to preserve the beer. That goes for all beers, as O2 will stale any beer, and decrease hop aroma in those hoppy styles.

3403
Homebrew Competitions / Re: NHC 15
« on: December 09, 2014, 03:54:25 AM »
Still, those 4/10 regions are going to have to store entries for 5 weeks or so before they ever judge them.   :-\

cheers--
--Michael

What is the rationale behind requiring all entries to arrive at the same time, regardless of when they are going to be judged?  That makes very little sense to me, but I could be missing something.  Why couldn't each regional accept entries by a date most reasonable for them.  Bottling a beer 6 weeks before it is going to be judged is not at all in the best interest of the beer.  Plus, I would think the regionals would rather not have to find a place to store them for that long either.  Seems a simple fix would be to simply have a "beer must arrive by" date that is 2-3 weeks before each regional competition - just like every other competition all year long.

My $.02 is that all the beers your's are judged against are just as old.

3404
Kegging and Bottling / Re: Used kegs
« on: December 09, 2014, 03:51:38 AM »

The AiN new kegs are made in China. They worked with the manufacturer to get them to a high quality point , and I must say the kegs look fantastic in the store. The top and bottom rubber parts look superb. The welds are as good as in the Old US made ones. The SS meets 304 specs from a test sheet they had a local lab do (saw the results somewhere).

If I decide to buy some more kegs, I will go new. Must. Resist. Urge. To Buy.
I just saw that his prices went up. I was about to dump some used kegs and jump on two small and two big, but the price increase means I will need to wait a while.
Watch for sales.

3405
Kegging and Bottling / Re: Used kegs
« on: December 07, 2014, 09:24:36 PM »
The AiN new kegs are made in China. They worked with the manufacturer to get them to a high quality point , and I must say the kegs look fantastic in the store. The top and bottom rubber parts look superb. The welds are as good as in the Old US made ones. The SS meets 304 specs from a test sheet they had a local lab do (saw the results somewhere).

If I decide to buy some more kegs, I will go new. Must. Resist. Urge. To Buy.

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