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Messages - hopfenundmalz

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3631
The Pub / Re: I'm back, I hope
« on: March 07, 2014, 12:17:12 PM »
Sure are a lot of guys going pro. That is a step up the ladder for Tom, nano brewer to brewery owner.

3632
Events / Re: Conference Week Events
« on: March 07, 2014, 12:12:39 PM »
Maybe the Tuesday brewery tour. The wife is going to be busy, so I will entertain myself with that.

3633
Events / Re: NHC Hotels filled up already?
« on: March 07, 2014, 10:20:41 AM »
Email just came through.  We are at the Amway!!!!!!

Can't wait.  And driving from MPLS, so we'll have to stop in New Glarus, WI.  LOL
No plans to stop at Lazy Monk to try Lazy Monk beers?

3634
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 06:28:21 AM »
A Ballantine IPA clone. Made one a while back that was so good. Vintage American ingredients make for a great IPA. I remember it had 6 row, flaked maize, C80, and hops were Bullion, Cluster, EKG in the finish. This time I have Brewers Gold to work into the mix and dry hop with.

3635
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 07, 2014, 06:24:36 AM »
In my opinion, the value of a good judge sheet is feedback from an outsider who knows at least a little bit about beer. I don't think teaching how to brew is necessary. Especially with the volume of great info available. For example, it should be a given how to avoid oxidation... so, "faint cardboard flavor, slight oxidation" is good enough. I can figure out where it's coming from.

Not all homebrewers are so educated on off-flavors and how to avoid/mitigate them.  Your example of oxidization is a great one.  Some homebrewers may not realize that this is even an off-flavor.  There is a whole lot of ugly baby syndrome out there when it comes to homebrewers.  Some homebrewers may not realize that could be the result of their process - such as not carefully bottling from the keg because they're not detecting it in what they're drinking at home (This happened to me once).  Oxidation in varying degrees of severity is probably the most common off-flavor in entries to competitions.

Ray Daniels calls the ugly baby syndrome as cellar blindness, as in that beer was excellent in my basement and I entered it. I have been guilty of that, and now get a second opinion from my wife, who has a better palete.

Agree on excellent beer being degraded in the bottling process. One of my issues was creating diacetyl in a Pilsner through rushed bottling. Diacetyl was in the control bottle I had when reading the score sheet. Had a sample from the keg, and it was clean.

3636
The Pub / Re: I'm back, I hope
« on: March 07, 2014, 02:23:07 AM »
Glad to see that. See you in GR!

3637
Beer Recipes / Re: Smoked Barleywine
« on: March 06, 2014, 07:45:30 PM »
It is fun and rewarding to smoke your own malt.  You don't have to get as fancy as I have with a cold smoking box.  You can smoke a little over a rotisserie type deal or put the malt in a cardboard box and send smoke into it.  The colder the smoke the better for me as it doesn't change the character of the malt as much as roasting over direct smoke, but if you are using it in a beer with some roast flavors it won't be too much of an issue.
If you do smoke your own you can use whatever wood you want.  My favorite is pecan, but I've used citrus, maple, alder, beech, and some others.  They're all good.  In a barleywine I think pecan would be lovely, especially if you smoked Munich malt.
+1 smoking your own malts assures freshness, and different wood varieties is another knob that you can fiddle with.

3638
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 06, 2014, 03:15:47 PM »
Read the score sheet with that beer. You will agree, with most comments. Sometimes you won't agree.

3639
All Grain Brewing / Re: Late Water Adjustment
« on: March 05, 2014, 05:06:45 PM »
Oh and the pH sample was not room temp but the device claims to auto temp correct. It is recently calibrated but I wouldn't swear by it's accuracy.
PH samples are evaluated at room temperature. Autocorrection compensates for the meters error, not changes in the sample with temperature. The probe will last much longer if you measure at cool temps.

Ah! I definitely misunderstood the ATC function then.. that would put it closer to 5.2 then


Actually maybe it was right, just saw this sentence on the calculator:
"This calculator attempts to correct the reading of a pH meter that does not internally account for temperature. If your pH meter features automatic temperature compensation (ATC) or the ability to "dial-in" temperature, it is already internally performing this correction."

Then again 152 may be too high for it to work effectively.

Two things go on with temperature, the meters accuracy. The sample will change. Do you think the meter is made  just for wort, or is it made for any sample that will change with temperature at different reaction rates WRT temperature?

I measure at room temperature, even though my meter has temperature compensation.

3640
All Grain Brewing / Re: Late Water Adjustment
« on: March 05, 2014, 12:57:31 PM »
Oh and the pH sample was not room temp but the device claims to auto temp correct. It is recently calibrated but I wouldn't swear by it's accuracy.
PH samples are evaluated at room temperature. Autocorrection compensates for the meters error, not changes in the sample with temperature. The probe will last much longer if you measure at cool temps.


3641
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 04, 2014, 08:59:24 PM »
I decided to take Alewyfe's suggestion to heart.   It's definitely easier to throw stones than it is step in and attempt to make a difference.  I took and passed the BJCP Entrance Exam today.  Now, I just need to pass the BJCP Beer Judging Exam within the next year.
Excellent. +1

3642
Events / Re: CYA in Grand Rapids.
« on: March 04, 2014, 09:45:19 AM »
I've registered and made my hotel reservations.

Hotel?  I haven't gotten that email yet.  I'm sure it will be here soon. 
I'm thinking he has the inside track, being on the GC and everything.

Yes he does. Along with the speakers, they get some priority.

3643
Kegging and Bottling / Re: Kegs without gas
« on: March 04, 2014, 08:05:40 AM »
Won't the beer eventually absorb the co2 in the headspace causing the pressure on the lid to drop? It seems like it is possible you could lose the seal.  I would check them every once in a while, or just add a little co2 every once in a while.

I go back and hit them with CO2 again, eventually they get carbonated to proper levels.


3644
Yeast and Fermentation / Re: Increase finial beer PH?
« on: March 03, 2014, 07:52:26 PM »
You can dissolve some baking soda in RO water and add too a glass of beer. measure it all, so you can set it up. 

3645
The Pub / Re: !@#$ weather!
« on: March 03, 2014, 07:47:46 PM »
Another sub freezing day as mentioned above. 2 years ago we had a week + of 80F + weather. Then we had freezing weather that killed the apples and tart cherry crops. I want a gradual warm up this year.

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