« on: December 14, 2011, 02:57:04 PM »
Kegging German Pils and Timothy Taylor Landlord, both of which have been dry hopped while I consumed the first five gallons in each keg. It should be interesting to try to compare.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Just thought of something else. If you had a lot of cold break transfer to the fermenter, you may not want to keep it in primary that long as it can produce sulphur.
We've got a forecast of freezing fog for tomorrow . . . joy.
Thanks, to everyone for your kind words.
My guess is that abuse in the most formative stages of her life was part of the problem.
I think she learned behaviors that I was never able to train out of her, no matter how hard I tried.
Actually I remember that incident, too, but I thought that the best of show judging points earned you the very first BJCP National rank in the state. That was probably worth it.Just wondering, but do you judge your own beer category in a case like this?
You certainly hope never.
One time I was a BOS judge and was served my own beer. The organizer goofed up. I chose to withdraw my beer from BOS judging. It seemed less disruptive to remove the beer than recuse myself mid-judging. I was given the choice.
All things considered, I would have rather had the pile of goodies that came with winning BOS than the BOS experience points. But the time for that decision was before the BOS judging started, not midstream.
This all reminds me of the bit in The Restaurant at the End of the Universe where Ford Prefect tries to fly an all balck spaceship and points out that a when you do something a black light lights up in black to tell you you've done it.
I've heard of that book. Any good?
I believe that became a new 'standard' due to one or more accidents that was blamed on tires... I don't like em either... just another example of over governing...
The answer is 42.
Only in the southern hemisphere.
Mine is getting very slow at 4.0 calibration. Isn't there some sort of acid that cleans the probe? I may remember reading somewhere that a citric acid soak helps. Or was that for a clogged aeration stone?How'd you know the probe went bad?
The probe went bad on my old meter and it costs 70 bucks to replace, no thanks, and honestly, I don't know why a homebrewer would need a meter to read two decimal (.01) accuracy.
It quit calibrating with the 4.0 juice, just wouldn't accept it. And, the readings were drifting all over the place.