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Messages - jeffy

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1
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: May 04, 2015, 02:22:35 PM »
Dingemans is just superior in every way for Belgians over Briess IMO.  Briess malts are ok for American styles but are mild flavored,  and are not as good as Rahr (domestic) malts IMO.  But for Belgian beers, Dingemans and Castle are tops across the board. Excellent pils, pale and specialty malts.

Agreed.

I also agree.

2
Beer Travel / Re: Kansas City
« on: May 04, 2015, 08:48:57 AM »
My wife and I had a very nice weekend in KC a week ago.  Although the weather was a bit rainy and overcast, we enjoyed getting out of the 90F 90% humidity of Tampa far a couple days.  We stayed in Westport and walked to several good beer bars, including Beer Kitchen and the Foundry.  Sunday brunch at Beer Kitchen was awesome.  Westport Flea Market was fun and next door to our hotel (816 Hotel).  It's one of those "as seen on the Food Channel" sort of places.  We also ate at Local Pig, where the food was not quite as good as the menu led us to anticipate. 

We stopped at Boulevard for a flight at the tasting room, but did not stay long as there was nothing available for a non beer drinker to have and they offer no food.  I expected them to have a few beers that were not ubiquitous, but found the selection there about the same as just about any good beer bar in KC.  Heck, our hotel had free Boulevard on tap for happy hour.  They did have a nice experimental Belgian IPA though and this was one of the least expensive flights I've ever had at $5 for 5 samples, plus the experimental one for free.

We also went to 75th Street brewery and I had a couple of IPA's which were pretty good, but my socks stayed on my feet.

I think my favorite beer of the weekend was Urban Chestnut (St. Louis) STLIPA, a Belgian-ish IPA.  The bartender kept trying to pronounce it Stilpa and had trouble finding the tap when asked.

We ate a Joe's in Kansas after standing in a very polite line for about an hour.  The ribs, pulled pork and burnt ends were very good, but I doubt I'd wait another hour for it again.

We did lots of touristy things, visiting the art museum and sculpture garden, Union Station, The National WWI Memorial, the Power and Light District (which is mostly chains), the Public Library and the Saturday morning market downtown.

Pretty much everybody was friendly and polite. 

Thanks for all the tips, everybody.

3
General Homebrew Discussion / Re: FWH
« on: May 04, 2015, 08:15:03 AM »
Here are some tips that I learned from Jeff Renner on FWH.

1. He likes noble or noble hop derivatives for FWH.
2. He keeps the temp at 170F+/10F
3. He hold that temp for an hour, so do other things when you can.

I have tried it and like the results in some beers like a Helles or a CAP.

I brewed a CAP yesterday and used Perle as FWH and Gr. Hallertau in the whirlpool at 170F.  Bittered with Clusters for 60 minutes.  I hope it's as good as the plan.

4
General Homebrew Discussion / Re: FWH
« on: May 04, 2015, 04:23:46 AM »
I use FWH on any style that is hop forward.  Although I've never done side by side comparisons, I think it gives a smoother bitterness, with more hop flavor than a regular boil addition.  Even though the measured bitterness may be higher, the perceived bitterness seems lower.

5
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 03, 2015, 01:08:53 PM »
Everybody is so polite.

6
The Pub / Re: Maibock Derby Day
« on: May 02, 2015, 04:09:41 PM »
I transferred my Dunkel to kegs today.  Does that count?

7
Yeast and Fermentation / Re: Low OG, First brew
« on: April 22, 2015, 03:31:53 PM »
It may be that this is a brew in a bag mash that did not stay in the correct temperature range long enough.  I'm not sure I understand the sparge comments.
What equipment is being utilized?

8
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 02:09:48 PM »
They used to wait until all the regionals were tabulated, but changed to the current model.  The old way would always be hung up on one tardy region.  I like the current way better, personally.

9
Extract/Partial Mash Brewing / Re: Newbie question - krausen
« on: April 19, 2015, 11:22:05 AM »
I also recommend letting the beer sit in the primary for at least a week, better for two and even three if you're busy.
The temperature you had for your first batch is probably better for brewing ales.  You have to remember that the fermentation creates heat, so the wort may be six to ten degrees warmer than ambient.

10
Kegging and Bottling / Re: Anxiety of Kegging
« on: April 18, 2015, 10:35:31 AM »
A friend of mine uses a scale.  Weigh the keg empty first and then you'll know how much beer weight it has.
You can also take the keg out of the cooler and observe the condensation line as it warms.
I just lift mine gently and guesstimate the weight if I'm curious.

11
General Homebrew Discussion / Re: First Contest Entry
« on: April 17, 2015, 09:49:56 AM »
Somebody around here posted a method that is cheap and works well. Get a bottling wand and remove the spring tip. The tube fits perfectly into a picnic tap, giving you a bottom filler with a valve. If you push your beer with very low pressure (say 2psi) you should get very little foaming and an easy fill.
And if you put a small rubber stopper on the plastic wand, the size that fits into your bottle opening, then you can control the flow of beer by burping the stopper.

12
Equipment and Software / Re: BS decoction setting
« on: April 14, 2015, 07:03:01 AM »
I'm not sure it really does add that much color...have you honestly noticed a color difference between a non-decocted and decocted beer? Kai did a couple decoction videos showing color differences. What I took from it is that it doesn't add much, if any, color.
I wouldn't believe for a second that a beer like Ayinger Altbarisch dunkel is 100% Munich II. There has to be some caramunich/debittered black malt in there for color.

When boiling a decoction you can actually see the color darken, especially so when adding it back to the main mash. 
I did one decoction of thick mash to get from 148F to 158F, then took an all liquid decoction and boiled it for 20 minutes to concentrate it before adding back to mash out.  I'm pretty sure I got some color and some more malt flavors, sort of like boiling the first runnings for a Strong Scotch Ale.

13
General Homebrew Discussion / Re: Brewing during the drought
« on: April 14, 2015, 04:35:04 AM »
I have yet to hear anyone coherently explain "lawns"...
Its a 60s thing, like upholstery on the floor.
Ever been to Graceland?  Elvis had upholstery on the walls and ceilings, too.

14
Homebrew Competitions / Re: NHC entry counts
« on: April 13, 2015, 04:37:31 PM »
It would be interesting to send just one category of entries from one judging center when done to another and see if the same 3 placed.
My bet would be that a different set of judges would rarely pick the same trifecta. Though a win place show bet would have  tighter odds. I imagine that a lengthy debate is fairly common over gold and silver. So in many cases it could easily go either way, and in some cases even three way ties.

Many years ago I had a medal in the finals with a mead that was bronze in one of the regionals, so it really does depend on the judge pool.  I also had a gold in the finals once that only scored 34 in the final round.  I actually contacted one of the judges to confirm it.  He said it was deserving.

15
Equipment and Software / Re: Refractometer, what am I missing out on?
« on: April 13, 2015, 12:06:26 PM »
I broke so many hydrometers that it was actually becoming a significant cost.  Haven't dropped my refractometer yet........

I haven't broken one since I bought a spare as a backup...go figure!
For the same reason that I never had a water pump failure on my antique BMW 1600 when I had a spare in the trunk.  You have to scare it into behaving sometimes.

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