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Messages - jeffy

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31
All Grain Brewing / Re: Head Retention on A Wheat beer
« on: April 03, 2014, 04:30:18 AM »
I still say that oils from the skin of the peppers will kill head retention and that in this case it is a likely cause.

32
General Homebrew Discussion / Re: Is my beer infected?
« on: April 02, 2014, 02:49:43 PM »
It's surprisingly good! I had it in Seattle at NHC. Balanced flavors.  :)

Me too.  That booth had some really good beers at Club Night.
Apparently you're not too old to remember a sip of beer during a beer conference two years ago. Great! ;) 
Was that the one where you brought the Cross Dressing Amateurs beer?

There's another one I remember.  San Diego, Tom made a Black IPA with sinamar, which, to me was still too roasty.
That was the same the same conference - I'm pretty sure you tried the sour first Jeff. :)

Maybe.  Weren't there 45 taps on that cooler?

33
General Homebrew Discussion / Re: Is my beer infected?
« on: April 02, 2014, 01:20:40 PM »
It's surprisingly good! I had it in Seattle at NHC. Balanced flavors.  :)

Me too.  That booth had some really good beers at Club Night.
Apparently you're not too old to remember a sip of beer during a beer conference two years ago. Great! ;) 
Was that the one where you brought the Cross Dressing Amateurs beer?

There's another one I remember.  San Diego, Tom made a Black IPA with sinamar, which, to me was still too roasty.

34
General Homebrew Discussion / Re: Is my beer infected?
« on: April 02, 2014, 10:10:00 AM »
It's surprisingly good! I had it in Seattle at NHC. Balanced flavors.  :)

Me too.  That booth had some really good beers at Club Night.

35
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 01, 2014, 02:25:11 PM »
Another vote for 3944.  I find it provides a much better flavor and mouthfeel than the Whitelabs Wit yeast.

36
All Grain Brewing / Re: Head Retention on A Wheat beer
« on: April 01, 2014, 02:23:11 PM »
My pepper beers have about 3 poblanos and a half a habanero in 5 gallons.  The very first time I made this beer in the mid 90's with "raw" it had "the amazing disappearing head" syndrome.   It poured fine, then poof!  Gone!
Since then I have treated the peppers as above.
It adds a touch of smokiness, but very little.

37
General Homebrew Discussion / Re: Consensus while judging?
« on: April 01, 2014, 10:02:13 AM »
At the NHC in Orlando I was alerted to a pair of score sheets that gave a beer a score of 12 (I think) with very few comments on the sheet other than "some oxidized notes."  The two judges were nationally known and respected.  As competition organizer I asked one of them if there was anything else about it that made it score so low.  When the answer was "no" I got another BJCP National and we rejudged the beer so we wouldn't have to explain the bad score sheets to the entrant.  I think we gave it a 33.  Good beer with a minor flaw.
I don't mind seeing low scores, but there had better be a lot of writing to explain it.

38
All Grain Brewing / Re: Head Retention on A Wheat beer
« on: April 01, 2014, 09:51:45 AM »
Good info, Denny.  I didn't know that part about the cloudiness decreasing with increased wheat.  I wonder how it will effect the Wit I made Saturday with 47% raw wheat.

I have always treated the peppers by scorching and peeling them before adding to the beer because I feel that the skin and/or oil kills the head.

39
Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: April 01, 2014, 04:56:26 AM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?
You liked it too IIRC :)

I must really be getting old if I can't remember a sip of beer during a beer conference four years ago.

40
Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: March 31, 2014, 06:33:51 PM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?

41
Ingredients / Re: Two hops...
« on: March 31, 2014, 04:26:25 PM »
Amarillo and Columbus for me.  They blend nicely.

42
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 30, 2014, 07:12:22 AM »
One thing I always do is to put the end of the assembled O2 set up into a bucket of sanitizer and turn the valve on briefly.

43
On the other hand, I have a working refrigerator from circa 1934.  It's still running on sulphur dioxide.  I don't care how inefficient it is, it's just cool.
https://www.homebrewersassociation.org/forum/index.php?topic=3705.msg42203#msg42203

44
Commercial Beer Reviews / Re: Monks Cafe - Flemish Red Sour
« on: March 28, 2014, 09:27:41 AM »
In bottles it seems to be hit or miss.  On tap at Monk's Café in Philly, it's just plain awesome!

Very true.  I had a bottle with lunch once at the Museum of Modern Art in NYC.  That was pretty cool too.

45
Ingredients / Re: Efficiency of raw wheat
« on: March 27, 2014, 09:43:52 AM »
Thanks for all the suggestions, guys.
Here's a link to Mike's recipe http://carboyclub.com/recipes/wit3.htm
I think I will end up doing a cross between a turbid mash and a cereal decoction.  Going to have to do some reading.

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