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Messages - In The Sand

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Ingredients / Amarillo
« on: June 19, 2013, 06:58:35 PM »
I've never got that from Amarillo before, however a friend recently brewed an Amarillo IPA that had a strong sweatsock or BO character.  A knowledgeable brewer told me that the Amarillo hops seem to be mutating into something different on successive crops, although I have not seen anything published to back that up.  Where did you buy your hops?

Got them from NB I think. In 1 oz Hopunion bags. That is interesting.

Ingredients / Amarillo
« on: June 19, 2013, 05:55:45 PM »
Is is oxidation? I tried a buddy's cream ale that was oxidized and to me it shows up right at the end as a stale wet newspaper hit.

I don't get a stale/wet newspaper/cardboard flavor. I would just say dank. Maybe it's supposed to be there.

Ingredients / Amarillo
« on: June 19, 2013, 05:54:52 PM »
Personally I love Amarillo but not for bittering additions, I prefer them for late and knockout as well as dry hopping.

In fact I'm Brewing up my IPA this weekend which is all Amarillo and Centennial and is a house standard.

Have you looked at your water? Perhaps you're not getting a good hoppy beer profile, just a thought since Amarillo is a pretty popular late addition/dry hop.

I've used it as flavor/aroma every time. Never for bittering. I am getting my water tested in the next couple if weeks.

Ingredients / Amarillo
« on: June 19, 2013, 04:52:55 PM »
The past few IPAs I've made have a sort of dank/BO/shoe(according to my wife) flavor right at the end.  The only common denominator I can pinpoint is that I've used Amarillo in the last 10 minutes and at KO in all of them.  I'm not sure if I can say it's necessarily a bad flavor, just different.  They're definitely still good beers.  Just wondering what everyone else's experience has been with that confusing flavor profile I just outlined.


General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: June 19, 2013, 07:35:40 AM »
All of the lists look the same to me, every year. I wonder what it will take to shake it up.

Maybe some sort of an IPA with columbus, cascade, simcoe, citra, or amarillo....... ;D lol

Going Pro / Re: First Pro Competition
« on: June 18, 2013, 08:30:31 AM »

Can you get diacetyl from 1056?

From my understanding, yes.  Although if anyone has other thoughts, I'd love to hear them.  Basically I think I need to age the beer in the fermenters a little longer, and maybe raise the temp for the last couple days.

I've used this strain multiple times and never had diacetyl problems.  Everything I've read on it suggests "low", if any, diacetyl.  Not sure if anyone else on the forum has had diacetyl with 1056.  That judge may have been picking up on some of the specialty malts you used.  I wouldn't change anything too much based on that comment.  However, I usually ramp the temperature up a bit toward the end of fermentation and before cold crashing just to help the yeast finish up.

Sounds like your reviews were pretty good overall.  Congrats and keep us posted on any future events.

Going Pro / Re: First Pro Competition
« on: June 18, 2013, 08:16:03 AM »

Can you get diacetyl from 1056?

Going Pro / Re: First Pro Competition
« on: June 18, 2013, 07:52:38 AM »
For our Amber, one judge scored it quite well, one really did not enjoy it, and the third was not so bad, but not great either.  The comments from two judges indicated diacetyl.  I should have kept one bottle from that batch to taste while reading the judging sheets.  Looks like I need to work on my fermenting process.

What yeast did you use?

Going Pro / Re: First Pro Competition
« on: June 18, 2013, 05:38:10 AM »
I judged the competition (but not the ambers :) )

From what I was told, the forms are similar to the GABF ones but modified to add room for feedback and tasting notes.  Feedback was to be focused on best category for the beer, technical flaws, and bottling issues.  I found them to be very easy to use and they allowed for quick judging (BOS style).

Just curious, do the judges know whose beer they're drinking or is it judged blindly?

Going Pro / Re: O2 Carbonation Stone Sizing
« on: June 17, 2013, 01:18:22 PM »
Just invest in the pump or use the one you already have. That way, you won't ever have an issue with flow, especially as your system changes.

As far as the pore size, MoreBeer claims you can get 12-15 ppm with the pro setup (the tri-clamp model - is this what you're referring to?). I trust MoreBeer, but you can always buy it, set it up, run a high gravity batch through it, and test ppm with a (graciously borrowed) DO meter.

It makes sense - you may have bigger bubbles, but you have a higher pressure (from the pump) and more residence time (through piping into tank) to force those bubbles into solution.

The more I've thought about it, and read your posts, I have designed a 3-tier setup where I'll just use gravity for HLT to MLT, and use the pump for wort through chiller, O2, and into fermenter.  The in-line oxygenation setup I ordered is just a series of "T's" with an inlet for O2, an inlet for wort, and outlet for wort.  The pro series was sold out (and a bit out of my budget for now).  The stone pore size (as reported by MoreBeer tech support) is 2-micron.  Also, they say you can't change it out, but we'll see when it gets here on Wednesday.

Fortunately I work in a field where I use D.O. meters quite frequently.  I can also measure pH, conductivity, temperature, resistivity, salinity, TDS, etc.  I'll definitely be checking the D.O. when I brew the first batch with it.


General Homebrew Discussion / 1st All grain today
« on: June 15, 2013, 03:02:38 PM »

Nice.  Mine will be here tomorrow.  After dropping some pretty heavy hints to my wife on what I wanted for our anniversary, she bought me something else (non-brewing related).  So I bought it for myself.  I will replace my Bayou Classic KAB4 burner, which is a good burner, and use this one for the boil.  The old one will just heat strike/sparge water.

Kegging and Bottling / keg slush
« on: June 12, 2013, 07:10:42 PM »
Had a buddy have this happen. He said it completely changed the beer. Hope that's not the case here, but you may have some interesting brew.

Equipment and Software / I'm ready to trash my kettle
« on: June 12, 2013, 06:08:20 PM »
Buy a 20 gal kettle because you'll be doing half-bbl batches soon enough :)

Scribe some graduations in the inside of the kettle (but make sure to always clean good) or scribe some marks in a metal stirring spoon.

Happy brewing!

Going Pro / Re: This explains it all
« on: June 12, 2013, 12:36:00 PM »
Sweet!  I wanna be a fern.  8)

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