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Messages - jeffy

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Extract/Partial Mash Brewing / Re: Bacon and beer
« on: May 07, 2011, 05:46:07 AM »
We had a discussion about this recently.  Here's a link from searching this forum:

What I've heard done with beer was to fry up some good bacon, eat it, then put the cooled bacon fat onto the beer in  the secondary.  After a time, chill the beer until the fat congeals on top and syphon off the beer from under it.

I have observed my pH meter change values as the temp decreases.  Mash temp gives a pH reading about .2 or .3 lower than the same wort at 70F.  So if you measure the wort at mash temps, which I understand is bad for the probe, you need to adjust the reading higher.  ie a reading of 5.2 at 155F is probably good (but not for the probe).

The Pub / Re: Watcha plantin' this spring?
« on: May 05, 2011, 12:15:24 PM »
Do they look like this?

I love that picture :)

It still gives me the creeps.

Having 750 entries to judge in a single competition is a ton of beer to get through - what about cutting this in half but doubling the sites?  You'd give more people the opportunity to get involved and less distance for people to have to ship their entries to.  Aside from having to coordinate more sites on the part of the AHA about the only downside I can see if having the added expense of additional conference rooms.
This would also double the number of entries in the second round.  That would cause real problems there.

How would reducing the number of entries per site, while increasing the number of sites, cause a problem?  Of course you'd have to change the process for beers going to the final round if you were to keep the size of the 2nd round the same - this could include only having the 1st place beer advance, or potentially more fair, scale the slots available for advancing entries to the number of entries  received in a given category/region.  I know...math!

But the main point I'm trying to make is it's a lot easier to coax a judge to drive up to an hour each way, vs. 5h as it has been the past few years for us New England folks.  Surely we are not alone up here - it's a big country!

I had an entry place third at the regionals one year and get a gold in the finals.  There's that whole different judge different day thing again.  So I don't think it would be fair to limit the entries going to the final round.

Lots of Big Brew Day events in our area. I think there are 4 sites in Tampa.
I'll be re-brewing my Belgian Golden Strong at the LHBS.  

The Pub / Re: Watcha plantin' this spring?
« on: May 05, 2011, 08:00:19 AM »
You can get the original thread and explanation here:

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 05, 2011, 07:22:17 AM »
I was pleasantly surprised at the pH drop after doing my first rest at about 103F in my decocted O'Fest last weekend.  It really does make a difference.  I didn't have to add any acid to the mash.  It was 100% Vienna Malt.

A ferulic acid rest is different than a traditional acid rest though. The former is used to help develop 4 vinyl guaiacol, a precursor to the phenolic clove flavors found in weissbier.  The latter is used to drop the pH.

I know.  I just thought it was relevant to the topic.

Ah, gotcha.  You're right, it is relevant.  Is there a reason you don't just use an acid or acid malt to lower pH?  Seems easier than doing a separate step.
Well, I had the day to myself and wanted to make the brewing session as complicated as possible so I did a triple decoction, starting with an acid rest.  Usually I do single infusion mashes and add lactic acid to correct for pH.  This time just the acid rest and a bit of CaCl and the pH fell right in line.

General Homebrew Discussion / Re: AHA First Round
« on: May 05, 2011, 04:36:45 AM »
Yeah, someone thought my American Barleywine was too hoppy!   ;)

And a beginner judge recommended that I thin my RIS with water!   ???

My ginger ale was last in our homebrew club competition in February, but it was touch and go for first or second in the NHC 1st round.
Yeah, you get some boneheaded comments from judges.  I've had judges tasting the same beer say it was "bone dry" and "cloyingly sweet".  ::)  But if they both give it a 30 it doesn't really matter to me if they can't phrase why it's not a great bottle, it's not going to advance.
There was an award winning brew at GABF one year called "Most Beer Judges Are Boneheads Pils."
You win some and you lose some - different judge different day.

The Pub / Re: Watcha plantin' this spring?
« on: May 04, 2011, 05:46:29 PM »

Do they look like this?
(This is from a previous post by tschmidlin that left an indelible impression)

Events / Re: pre conference events
« on: May 04, 2011, 02:18:17 PM »
I'm going to be in San Diego early enough to hit the pre-conference events, and I'm trying to decide what to do.

I'm not going to do a Stone tour, since I will likely have been there already (I'm getting to the area on Saturday).  I can't do both Brewery Tour A and B since they overlap.

Brewery Tour A, 10AM - 3PM: Ballast Point, San Diego Brewing Company, Coronado Brewing

Brewery Tour B, 1PM - 7 PM: Lightning Brewery, Green Flash, Rock Bottom La Jolla

Best of San Diego Beers, 5PM - 12AM: O'Brien's Pub (at least two beers apiece from Alpine, AleSmith, Ballast Point, Green Flash, Lost Abbey, Pizza Port and Stone along with a bonus keg or two from Russian River)

It's hard to decide, but I might do A, take a nap, then go to O'Brien's.  I have to be somewhere (and functioning) at 8:30 AM though, so I can't be out too late.  Maybe I should do tour B and try to get to bed early . . .

Has anyone scheduled anything yet?

Don't forget the BJCP lunch for final round judges, which I haven't seen on any calendars yet.  It is early afternoon I think.
I doubt I can actually plan anything because my flights are going to be stand by.

Ingredients / Re: What should I have on hand?
« on: May 04, 2011, 01:03:03 PM »
I live within a couple miles of my LHBS so I don't keep a lot of specialty malts on hand.  
I almost always buy Pils malt by the bag and sometimes Munich malt as well.  
I have a pretty good selection of free hops from competitions, raffles and judging.  
I acquired a 50 pound bag of rice hulls when it was being thrown out, which is more than a lifetime supply.  
Five or six slurries of yeast from previous brews.
Lots of salts and chemicals.
Usually a couple of packs of dry yeast.

General Homebrew Discussion / Re: In Memorium, Ant Hayes, 1970-2011
« on: May 04, 2011, 06:42:58 AM »
This is so sad. 
He seemed like such a nice, happy sort.

Homebrew Competitions / Re: Hurricane Blow-Off
« on: May 04, 2011, 06:34:18 AM »
thanks man - 'ppreciate it - congrats on the Belgian Golden Strong!

Back at ya.  That's the one I may have to rebrew for NHC.

Homebrew Competitions / Hurricane Blow-Off
« on: May 04, 2011, 05:34:00 AM »
Congrats to blatz for Best of Show for his Kalashnikov RIS in the recent competition in West Palm!

Yeast and Fermentation / Re: Gelatin
« on: May 04, 2011, 04:28:38 AM »
Reviving this thread a bit - can one use gelatin in a keg that's already (or is in the process of being) carbonated?

Yep. As long as it's cold.

Would you say it's necessary to hacksaw off a bit of the dip tube, or will it be ok to just suck up a bit? I don't wanna have gelatin bits in all my pours ;)

Not necessary.  You'll get one beer with sludge, then it'll be clear pouring.

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