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Messages - jeffy

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2461
All Grain Brewing / Re: 109% Efficiency!
« on: December 30, 2010, 07:20:44 AM »
So you got more sugar into the fermenter than existed in the grain?  I knew you were good, Rob!
You should go visit De Konick, in Antwerp. They claim 130%!
Like MDixon suggests, it's possible they use a mash filter system.  In that case it seems that it's not uncommon to get over 100%, even though 130% seems excessive.  If I recall correctly, Alaskan Brewing Company, which has one of the few mash filter systems that I've heard of in the US, cites in the range of 110% mash efficiency.

The 1950's era brewery in Tampa that is now Yuengling uses a mash press.  It's huge, probably 30 feet long, 15 feet wide and 10 feet tall, all folds of what appears to be some sort of cloth.  I'll have to ask what their efficiency is.

2462
General Homebrew Discussion / Re: The AHA and Homebrew Competitions
« on: December 29, 2010, 02:17:25 PM »
I've been to about a dozen.  I don't think they spend much money on the competition though.  It' mostly entry fees and club sponsorship.  Prizes are mostly donated.  All the hired help is volunteers from local clubs.  Medals obviously are not a big expense.
I'm also interested in what you're observing.

2463
How big is your mash tun?

How about doubling the batch size to cut your salts in half?

That's brilliant!

2464
All Grain Brewing / Re: 109% Efficiency!
« on: December 29, 2010, 11:14:17 AM »
So you got more sugar into the fermenter than existed in the grain?  I knew you were good, Rob!

You should go visit De Konick, in Antwerp. They claim 130%!

That's how they make money, man.  They get 30% of the sugar back from every batch, so about every 3rd batch is free!   ;D

I'll bet they boil for a long time, too. ;)

2465
General Homebrew Discussion / Re: Competition Ethics
« on: December 29, 2010, 11:12:44 AM »
A note on the RIS with flavorings.  The commercial examples for the style are led by 3 Floyds Dark Lord which uses a locally roasted coffee and other flavorings to get to the final product.  So it should be acceptable to do the same to replicate the style.  When judging, I would assume that some entries are going to have non-malt flavorings and any notes I get from the entry form would help with making specific recipe comments as opposed to adding or detracting from the score. RIS almost seems like a subcategory of 21 or 23 at times.
Checking the bjcp site, Dark Lord is indeed the first commercial example listed for Imperial Stout.
Checking the 3 Floyds site, the beer contains coffee and vanilla.
So, my whole theory is dashed, I guess.
What's up with that?

2466
All Grain Brewing / Re: Some basic knowledge help, please.
« on: December 29, 2010, 10:09:22 AM »
There are some nice calculators online that help to calculate the temperatures you need.  Here's one that I use:
http://www.rackers.org/calcs.shtml
Once the water is in the mash tun, THEN check the temp before adding the grain.  You can change it with hot or cool water according to what is required.  I try to keep the ratio of water to grain the same as I raise or lower the temps, but I rarely have any issues because my mash tun is a converted keg.  I just heat up the water to what I need and add grain. 
You could put a fire under your picnic cooler, but I don't like the smell of melting plastic.   ;)

2467
Equipment and Software / Re: Filter Advice
« on: December 29, 2010, 07:39:15 AM »
Gelatin and temperature has worked just fine for me.  I was just looking for somebody to say that they have a filter setup and use it frequently.  Still might pull the trigger, got a gift certificate for Christmas for a local brew shop, gonna see what they have.  Since I have 2 five gallon batches of this Pliny clone I should be able to do a side by side filtered vs unfiltered to compare.  A fear of mine is the absorption of hop oils by the paper filters, this will be a beer that will really show if this is the case.

A question I have regarding gelatin, what is the minimum time before transferring off of it?  From wine books I have always read 2 weeks but I read 2-3 days on homebrew forums.  Typically I have the time but I am stepping up brewing for a competition coming up and have limited lagering space.




It's much faster than that.  If you add it to beer in a carboy you can actually watch it clear within an hour or so.  The hot gelatin at the top slowly drops to the bottom as it matches the colder temperature of the beer and takes the haze with it.
If it's in a keg, wait a few hours and draw off a pint or two.  It'll contain most of the precipitate.  After that you should start to get bright beer.

2468
Commercial Beer Reviews / Re: Russian River Blind Pig IPA
« on: December 29, 2010, 07:30:28 AM »
If you are anywhere near the brew pub it is a must stop. They have kick ass pizza too.

I stopped in a couple years ago and Vinny was there.  He stopped what he was working on and gave me a personal tour of the brewery.  Very nice visit.  They make some great IPA's, but I was more there for the sour beers.

2469
Equipment and Software / Re: Filter Advice
« on: December 29, 2010, 06:15:40 AM »

That's what I use.  I generally add it to a cup or so of warmed beer instead of water because I don't want to dilute my beer any more than necessary.

How much do you put in for a five-gallon batch? one sheet?

Yes, one packet.  That may be overkill though, if tygo uses only a half teaspoon.

2470
Equipment and Software / Re: Filter Advice
« on: December 29, 2010, 05:13:21 AM »
When you guys say gelatin, do you mean this stuff?


Or is it something else?

That's what I use.  I generally add it to a cup or so of warmed beer instead of water because I don't want to dilute my beer any more than necessary.

2471
General Homebrew Discussion / Re: Competition Ethics
« on: December 28, 2010, 07:43:46 PM »
Only list those ingredients that are apparent to the senses.  It doesn't matter what went into it as much as what they are going to be judging it as.  
There is no rule that I know of that says you have to list everything you put into a batch.
It will be judged, as you say, with respect to what the judges taste and smell, so only list those things that are apparent.  

The guidelines clearly state to list all fruit used. So there is a rule. There have been many ethics questions lately at comps I have been involved in. Situation.....a Russian Imperial Stout is entered, the brewer states that he added coffee and chocolate to his brew. How do you judge this? Is it misentered, should be a cat 23 or fruit veggie, or spice beer (not sure where coffee and chocolate fit in)? Or since the guidelines call for those flavors (even tho they blame the darker malts for contributing) judge it as is ignoring the non-conventional ingrediants?

If a brewer entered a Russian Imperial Stout then there should be no place on the entry form or on the pull sheet given to the judges to state that he added any coffee or chocolate.  How would the judges be informed of that?  If it were stated on the entry form, then perhaps the category should have been "specialty" instead of RIS.  Those ingredients, if not mentioned, may add some complexity to the beer, which could be a good thing.
OK I just referenced the bjcp guidelines for melomel  and it says, "entrant must specify the variety of fruit used" not "list all fruit used."  I take this to mean that the judges need to know what they're supposed to be judging as opposed to what the recipe was.  It does not seem to me to be a requirement to specify all the fruit as much as it does to tell the judges what fruit should be apparent.
Please don't get me wrong.  I don't think anybody needs to brew "to style" to have fun in this hobby, but there are some guidelines to follow to do well in competitions.  
Ethics have more to do with blind judging than recipe formulation.

2472
General Homebrew Discussion / Re: Competition Ethics
« on: December 28, 2010, 03:27:15 PM »
Only list those ingredients that are apparent to the senses.  It doesn't matter what went into it as much as what they are going to be judging it as.  
There is no rule that I know of that says you have to list everything you put into a batch.
It will be judged, as you say, with respect to what the judges taste and smell, so only list those things that are apparent.  

2473
General Homebrew Discussion / Re: Watcha get for Christmas?
« on: December 26, 2010, 12:00:50 PM »


My wife must love me......

2474
The Pub / Re: What's the Weather Like Where You Are?
« on: December 26, 2010, 08:25:43 AM »
Winter may have arrived in Tampa.  If I didn't know better I'd say it might snow, but actually it's only about 50F out.  'Just started the burners for a Tripel.

2475
The Pub / Re: homebrew gifts
« on: December 25, 2010, 08:03:11 AM »
Ahahahahha! So guess what? My wife gives me three awesome things for my mancave/brewery and then tells me, "you remember the lady that posted on your forum? That was me!!!" LOL. I'll post pics shortly, but I thought you guys would be interested in being let in on the secret.

Now, on to make biscuits and sawmill gravy! Merry Christmas!

Was that swmbcherished?  Or the other one?  I just liked the name.....

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