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Messages - jeffy

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16
Yeast and Fermentation / Re: Thoughts on "fermcap"
« on: July 09, 2015, 08:12:31 AM »
I use it a couple of drops at a time to prevent boil-overs and I'm perfectly normal and healthy.  Well, pretty healthy.  For someone my age.  Maybe not normal.  Except for this twitch.

17
I'm wondering if a lack of sense of smell that day was an advantage for me with these two experiments or if I was just lucky.

18
I wonder if adding hops to one batch to equalize theoretical IBU's was a good idea.  If you're trying to quantify the perception of bitterness/flavor/aroma and someone in the past has "figured" an equation to account for it, how did they figure it?  If it was a guess based on personal perception, then the experiment may have been more conclusive without the extra addition to one batch.  Or am I over thinking this?

19
I'm interested in finding out my choice as well.
Jeff G.

20
I brewed a fairly pale IPA with Lemon Drop and Eldorado hops yesterday.  I hope it's delicious.

21
I just ordered a pound of Eldorado hops from Hop Heaven and they are from the 2013 crop.  I think they were cared for properly.  They came double bagged and vacuum sealed.

22
Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 05, 2015, 10:51:15 AM »
Are you saying it isn't yeast at all or does the OP live downwind from a brewery?


They only way to know what is in that culture is to plate it for singles.  If there is top-cropping yeast in the culture, then the OP's collection devices were contaminated with microflora from his brewery because the The probability of finding a top cropping strain in the wild while not zero is very very low.

One of the reasons why true top-croppers can be repitched so many times is due to the fact that wild yeast and bacteria are usually non-flocculent; hence, they remain in suspension long after the yeast has formed a dense skimmable head.  True top-cropping behavior is the result of domestication.  The German chemist Max Emil Julius Delbrück duked it out with Dane life scientist Emil Christian Hansen for the hearts and minds of brewers during the early days of pure cultures.  Delbrück's "Natural Pure Culture" method of maintaining pure cultures was based on the fact that top-cropping naturally purifies a culture. Delbrück felt that his method was superior to Hansen's pure culture method because Hansen's method relied on aseptic handling of the culture, which Delbrück felt was impractical in a production brewery.  Hansen won the war because his technique worked equally well for all yeast strains.  Descendants of the yeast propagation system that Hansen and Søren Anton van der Aa Kühle designed at Carlsberg Laboratory are in use in breweries today.

Cool info.  I always thought Delbruck was only famous for lactobacillus.

23
I prefer to pull a sample. Much easier to read the reading accurately.
Plus you get to taste the sample.

24
Beer Recipes / Re: Help
« on: July 03, 2015, 05:39:43 AM »
It's funny that people ask me how much money would I get if I sold my recipe.
Who pays for recipes?

25
General Homebrew Discussion / Re: first competition beer
« on: July 03, 2015, 05:35:06 AM »
There was a talk at NHC called "Mastering the Art of Hop Fu" in which the speaker explained how he won the IPA category several times in the NHC first and second rounds over the years.  The same beer won first and second more than once as IPA and Double IPA. 
Freshness was one of his keys to success as I recall.  You can probably find the seminar on the AHA site.

26
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 02:37:54 PM »
Does anyone here get upset at #2 happening at the NHC? I don't.

Gordon Strong spoke of the quality of the judging as about equal to the BOS round at any large regional competition, so I think that is pretty damn good. 

I don't go every year anymore, but I think it's something every beer fan should experience once...that first walk up the stairs and into this enormous room filled with great beer is fantastic.

#4 Zombie Tables is the most legit IMO.  I'm way more likely to stop at tables where the brewery staff is working.
Exactly. The people I know that judge the GABF have to have long experience in the industry, have proven their skills, and be vetted. They will spend time on a wait list. I also see how it would be hard to push a beer you might know past the other judges on your flight panel, or get it past mini-BOS.

I might go - someday - to the members session.
They do get very picky with judge qualifications.  Even after being vetted there's a waiting list that may turn into a year or two.  Getting several judges to award an unknown beer a medal has very little chance of favoritism.
I've been a few times and enjoy the Thursday night session most.  You'll find most of the brewers serving in person then.  On Friday night they are all out at Falling Rock.  On Saturday afternoon they are waiting for their medals.  On Saturday night a lot of the good beer is gone and the brewers are elsewhere.
The members session used to be nice before people found out they could get a ticket by buying a membership.  Now it sells out right away.
NHC is much more fun.

27
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 05:59:45 PM »
I just remembered from 20 years ago, while studying for the BJCP test, that the difference between lager and ale yeasts is that lager yeast can ferment rafinose.  I have no idea what rafinose is and I don't believe that this should be the defining attribute, but it used to be part of the definition.

28
Commercial Beer Reviews / Re: Stone Pale Ale 2.0
« on: June 29, 2015, 09:32:37 AM »
I had a couple pints of their Delicious IPA when in S.D. for NHC.  It was such a nice beer that I ordered Lemon Drop and Eldorado hops when I got home.  Can't wait to try to make this.

29
Equipment and Software / Re: Stir Plates
« on: June 28, 2015, 09:37:59 AM »
A stir plate is an unnecessary expense.  Your money is better spent on other gear.  Perform an advanced search using my user name as the poster and "stir plate" as the search term, and you will discover why a stir plate is little more than home brewing snake oil.


Do you have a sort of a single manifesto post on the subject describing why you think (maybe experimental results?) stir plates are unnecessary (potentially harmful?) and what your recommended method is without the benefit of owning an orbital shaker?

I did the search as recommended but mostly found a bunch of posts that seem to be referring to other posts that I haven't located yet.

I wish I knew about this shaker thing a few months ago. My old biotech company finally bit the dust and I'm sure I could have bought a shaker for peanuts.

See page 7 of this thread https://www.homebrewersassociation.org/forum/index.php?topic=21705.msg276016#msg276016
The takeaway is that Mark sees stressed, continually aerated wort as a bad thing and that a healthy pitch of the entire starter which was aerated thoroughly at the beginning and pitched at high kreusen is better.

30
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 25, 2015, 12:36:49 PM »
I am one of those people who tests well and am a Master BJCP judge.  The first time I took the written test 20 years ago, I scored 85, so I studied real hard, read about beer for months and retook it for an 83.  After teaching a prep class I made it to the next level.
I like the new format better.  It is more about actual judging and sensory perception.

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