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Messages - jeffy

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1711
All Grain Brewing / Re: FauxPils Faceoff
« on: April 30, 2012, 09:44:56 AM »
Wow, lots of people interested. I'd like to get 4 judges and 4 non-judges if I can. I don't know you non-judges that well, but I'll try to be as fair as possible in deciding the four non-judge participants. Shipping three beers to eight people is kind of expensive, so I'd like the most experienced people I can get. Feel free to send me a PM with your brewing experience, favorite styles, etc., and anything else you think might be relevant to my decisions.

Judges:
1. Denny (if still interested)
2. Ron
3. Tom
4.

Non-judges:
1. Don (I know you brew a lot of lagers)
2.
3.
4.


I'd like to take a look at your blog.

Here it is: http://nateobrew.blogspot.com/

I have a hard time coming up with quality content, so I don't update it often. I think there are too many blogs out there just trying to just fill up space, so I try not to post unless it's something I might actually care about reading.

I'm have a Master judge ranking and I would like to help.

1712
All Grain Brewing / Re: FauxPils Faceoff
« on: April 29, 2012, 06:11:45 PM »
I could do that.  Can I play?

1713
I've been boiling everything for 60 minutes, mainly because of brew-time constraints on the weekend.  However I make sure it's a very vigorous, rolling boil.  Will this suffice for Pils malt or is 90 minutes the rule, period?

I've never actually had any flavor issues with pils malt and a 60 minute boil, but lately I've been going for at least 75 minutes with bittering hops added at 60.

1714
Yeast and Fermentation / Re: Lacto and/or Brett Pitching
« on: April 25, 2012, 01:30:28 PM »
In my opinion, it's critical to make an appropriate sized lactobacillus-only starter prior to wort creation.  The ideal lacto environment is @100 degrees.  That's nowhere near reasonable yeast fermentation temps.  If you need dependable sourness, you should make a lacto-only starter of at least one liter in size for every 5 gallons you are brewing.  Essentially, you are creating the sourness in advance.  I keep mine wrapped with a heating pad on high for 2 days prior to brewday and I pitch the lacto warm(@110) and let the temps gradually decrease to fermentation temps and then pitch the yeast.
I think this is the approach I will use the next time.
In the mean time, for your current batch, patience is the key.  Find a nice warm spot and let it sour naturally.

1715
Yeast and Fermentation / Re: Lacto and/or Brett Pitching
« on: April 25, 2012, 12:40:57 PM »
I know that some people can get their Berliners sour right off the bat, but mine always take several months.  I usually use an ale yeast for a day, then pitch a pure wyeast lacto directly from the pouch.

1716
I think it's more about hop flavor.  West Coast IPA's have much more hop flavor and tend to use fruitier flavored hops.  East Coast and most of the midwest IPA's have a solid hop bitterness, usually from the citrusy type hops like Cascade and Centennial, but not nearly the level of hop flavor as the West Coast ones.

1717
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 24, 2012, 02:16:51 PM »
I saw a billboard Monday advertising a new can for Miller Lite.  When you pop the top it makes another small hole for air so you can chug it faster.  The billboard didn't actually say that, but I'm pretty sure that's why they invented it.
I can picture a room full of advertising excecutives:
"Hey, what can our engineers do to get our beer out of the can or bottle faster?  The faster the can is emptied, the sooner they'll need another can."

1718
General Homebrew Discussion / Re: Swift kick to the nuts!
« on: April 24, 2012, 12:40:57 PM »
Jeffy may be on to something regarding the vanilla porter.  How was the vanilla character addded to the porter?  Vanilla extract, or vanilla bean in the secondary, or steeped in vodka then added to the beer?  Sometimes the extract contributes a weird off flavor/mouthfeel that might be mistaken for diacetyl and/or DMS.

He never did say exactly what category he entered.  If it was Porter (Brown or Robust), then those additives will raise an eyebrow and make the judges look for a cause.

1719
The Pub / Re: Met John Palmer This Morning
« on: April 23, 2012, 02:37:09 PM »
Did you tell him to, "Relax!  Don't worry!  Have a homebrew!"?  No, wait...that was in somebody else's book.  ;-)
I would never advise John to relax, he might slip into a coma ;)
LOL!

He almost made me slip into a coma trying to listen to him at an early morning conference seminar once.  No disrespect, he's a heck of a nice guy, but listening to John talk about alkalinity as related to beer color at 9 in the morning after having been drinking all night was a bad choice on my part.

1720
General Homebrew Discussion / Re: Swift kick to the nuts!
« on: April 22, 2012, 06:21:02 PM »
One thing that I noticed in this discussion was that you said you entered a vanilla porter in the wrong category.  If you entered it as a porter, then the judges probably had no idea you brewed with vanilla and were looking for the reasons why it tasted as it did, therefore the DMS and diacetyl comments.
Dd they mention your specific addition on the score sheet up at the top under special ingredients?

1721
Kegging and Bottling / Re: Storing keg-bottled beers
« on: April 20, 2012, 04:32:06 PM »
When I bottle from a keg (with a beer gun) and I want long term storage of the bottled beer, I add one carbonation tab to each bottle.  This slightly increases the CO2 volume to make up for loss when transferring and gives the yeast an opportunity to consume what little oxygen there is in the headspace.

Jeffy - what brand of carb tabs are you using?  I've found them to be EXTREMELY variable between brands.

And, the Munton's ones (small, aspirin-like) seem to leave a hard waxy residue floating in the beer.
The little aspirin sized ones from Munton's.  Using only one I never noticed any residue.

1722
Kegging and Bottling / Re: Storing keg-bottled beers
« on: April 19, 2012, 02:34:56 PM »
When I bottle from a keg (with a beer gun) and I want long term storage of the bottled beer, I add one carbonation tab to each bottle.  This slightly increases the CO2 volume to make up for loss when transferring and gives the yeast an opportunity to consume what little oxygen there is in the headspace.

1723
Would love to hear from Vinnie C. - hops, wild yeast, barrels, experimentation, etc. etc. etc.

I think Dan Carey from New Glarus would be a great addition - a LOT of knowledge, and I believe he was a homebrewer to start.

Actually, I am pretty sure he never brewed at home.  If I remember correctly, he went straight to the German Master Brewer program. 

1724
General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 19, 2012, 02:22:24 PM »
I actually cold smoked some whole hops over pecan wood for a brew that turned out fantastic.  He used them in a hop back.

I also like to smoke cheese, but that's much more difficult to keep lit.

1725
Beer Recipes / Re: Is it CDA or BIPA?
« on: April 19, 2012, 10:05:23 AM »
I just had a really nice one last night from Alaskan Brewing, "Black IPA" on the label. 
Just the right amount of roast for me.

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