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Messages - jeffy

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All Grain Brewing / Re: Decoction - The Toast Test
« on: Today at 04:35:38 AM »
I'm doing a triple decoction pilsner this weekend. It will have an estimated 47 International Maillard Units and will be hopped with 35 FWH units and 9 Whirlpool Hop Units. I also just got my new dissolved oxygen extractor in from Northern Brewer and I'm hoping to get my HSA units to under 3.6. Wish me luck!

I hope it tastes great, and is less filling!
Who cares what it tastes like as long as the numbers work out. ;)

All Grain Brewing / Re: Decoction - The Toast Test
« on: March 29, 2015, 06:05:31 PM »
Not speaking about an analysis, though an analysis at periodic intervals during a decoction would certainly contribute to the findings.

I'm talking about active fluorescence tests conducted during a decoction which would tell you about the color change (browning), maillard reactions (if any) and caramelization (if any) occurring during the decoction.

Obviously there's no tests to detect "maltiness".. you could also reword the question to "What does a decoction contribute to a beer?"

Why would a bunch of brewers be so opposed to such an experiment?
I'm not, but I have no scientific background to offer any data collection evaluations except for my taste receptors.  I would be interested to see the lab differences in decoction vs non decoction data.

General Homebrew Discussion / Re: New tap handles
« on: March 29, 2015, 11:00:09 AM »
I was wondering if you could soak off the labels and put them back on so they read right side up.

Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 09:55:54 AM »
I'm also not a big fan.  It can be low on smoke due to age, too.  You are correct to have the beer balanced more to sweet than bitter when using smoked malt.
You can smoke your own malt, ya know, using whatever wood you want.  I'm liking pecan a lot these days.

All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 26, 2015, 05:37:51 PM »
Sticking your face in the fermenting bucket isn't a good idea either, a good wiff of co2 will knock you on your a$$, literally takes your breath away:)

I learned that the hard way when I thought I'd smell the dry hop residue in my Speidel after kegging.  Ooof!
Yup, 2nd batch I ever made, blanked out momentarily and hit the floor! Never did that again!

I almost fell off the catwalk into a huge fermenter when on tour at Jack Daniels after leaning over and taking a big whiff.  I guess there could be worse ways to die.

Now we need Tom Schmidlin and Carl (Punatic) to come back and another non-beer-related BlueFoxIcy thread.  Then we'd be all set.

General Homebrew Discussion / Re: Clear Beer!
« on: March 25, 2015, 06:15:39 PM »
That is beautiful!

Ingredients / Re: Longer boil, darker color?
« on: March 25, 2015, 05:02:55 PM »
We had a thread about the recipe for this a while ago.
My recipe uses a little black malt for color I think.

Homebrew Competitions / Re: First Competition
« on: March 24, 2015, 06:43:06 PM »
It depends a lot on how you package, bottle conditioned or kegged.  I find that bottle conditioned beers are at their peak after 5 or 6 weeks, but kegged beers can be sent off to competitions within a week.

Ingredients / Re: Hop Bitterness
« on: March 22, 2015, 12:44:58 PM »
Shifting the thread slightly...what are your thoughts on the percentage of IBU's used by bittering hops?

Hopefully I am wording this correctly, but if I have a recipe with 50 IBU's, is there a general rule of thumb around how many IBU's (either by percentage or IBU's in my example) should come from the bittering hop?

Cost aside, I'm more concerned with the final outcome.

I will say, no, there's no general rule.  I used to figure about half the BU's at 60 minutes or first wort, but lately I've made some very nice IPA's with all of the hops in the last 15 or 20 minutes.  Of course you use a lot more, but the beer turns out great.  It depends more on how much hop flavor you want as opposed to hop bitterness.

All Things Food / Re: Growing food - The Garden Thread
« on: March 22, 2015, 11:34:17 AM »
Dave it's been especially rainy here but everyone rushes outside in the dry breaks and are getting things ready for the garden and mowing their lawns. I need to get my seeds started if it isn't already too late. Spring has sprung here in Central Texas.
Wow, I was looking at importing some stone crab is that time of the year you know....
A local brewery is making a stone crab claw stout today.  They mentioned something about mustard sauce, but I am not sure when they add that.  The crab claws went into the boil.

The Pub / Re: What's the Weather Like Where You Are?
« on: March 22, 2015, 11:31:16 AM »
Opposite problem here, getting up to the mid-80's today. Spring has sprung here and with the bees swarming around the trees and hedges outside, I may wait for a "cooler" weekend next week. It's already 10 AM, so my brewing window is slowly closing!

Sure, go ahead and rub it in.  ::)

It seems like we skipped Spring altogether and went directly to Summer.  It's 81F right now.

Beer Travel / Re: New Orleans Beer Spots?
« on: March 21, 2015, 02:16:37 PM »
I also like the Avenue and both of the two Bulldog pubs, although I prefer the one near City Park as opposed to the one on Magazine.  There's DBA on Frenchman with a good selection.

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 06:59:04 AM »
Jonathan, in many of the exams I have taken the exam or been a proctor for the exam we have taken the time to have the examinees listen to what the admin claimed the beers to be and what the proctors perceived/scored. It is not required, obviously, but it is something done in this area since we all want an idea of how it went prior to getting real scores in a few months time.

This is also what I do after giving an exam, a synopsis of what the beers were and the proctors' scores.

Ya know, I remember another thread about this very thing a few years ago.

edit: found it!

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