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Messages - jeffy

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46
Beer Recipes / Re: APA - what makes it great
« on: April 04, 2015, 01:02:45 PM »
Jonathan, I would like to know how you missed the score on the exam with that style.  Were your comments and descriptions different from the proctors' or what?

47
Beer Recipes / Re: APA - what makes it great
« on: April 04, 2015, 09:05:16 AM »
When judging APA's I find that a lot of judges are looking for way too much hop character.  I remind them that Sierra Nevada is only about 32 BU's.  I like to use Munich malt at maybe 20% and medium Crystal at about 10% to give it some balance.

48
I'm a single malt fan and a peat-smoked-malt-in-beer hater. 
Actually I have judged a Scotch/Scottish Ale or two that had just a threshold hint of peat and thought that it added a bit of complexity, but I doubt it was more than just a touch (2 or 3% of the grain bill).  It could have come from the yeast for all I know.  That's the thing about judging a competition - you never really know exactly what was in that beer.  Unless it's a bunch of peat smoked malt.  That's pretty definitive and not very tasty to my pallet.

49
Beer Travel / Re: Kansas City
« on: April 01, 2015, 02:17:26 PM »
Wow!  Thanks.  That's a lot of information.  My next item is to find the right neighborhood to book a room.  I will look at a map and your (bboy) recommendations this evening.

50
General Homebrew Discussion / Re: Ask the Experts
« on: April 01, 2015, 12:23:25 PM »
Now I'm curious.  Was there a specific question you wanted to ask?
I want to know what melanoidins taste like. Denny won't tell us.

A list from Designing Great Beers, by Ray Daniels:
"Chocolate, Rye bread, Musty, Violets, Buttery, Burnt, Toasted, Fruity aromatic, Rose perfume, Rock candy, Caramel, Bready, maple syrup, Burnt protein, Sweet"

I'm a helper.  ;)
Perfect! Now I know. Thanks Steve

So it tastes pretty much like everything, eh?

51
Beer Travel / Kansas City
« on: March 31, 2015, 04:52:12 PM »
So my wife and I have been taking some long weekends over the past few years to explore cities we've not been to.  We like to fly out on a direct flight from Tampa on a Friday morning and return Sunday afternoon.  We've seen New Orleans several times, Baltimore, Memphis, St Louis, Raleigh, NYC, Chicago and several other cities.  Next up is Kansas City. 
Can you guys help with where to stay, drink and eat in Kansas City?  We're planning the last weekend of April.

52
The Pub / Re: The new Food Pyramid
« on: March 31, 2015, 02:22:48 PM »
I don't like the sound of chocolate pepperoni.  Well, not the sound actually, but how I imagine it tastes.  It's probably pretty quiet.

53
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 31, 2015, 04:35:38 AM »
I'm doing a triple decoction pilsner this weekend. It will have an estimated 47 International Maillard Units and will be hopped with 35 FWH units and 9 Whirlpool Hop Units. I also just got my new dissolved oxygen extractor in from Northern Brewer and I'm hoping to get my HSA units to under 3.6. Wish me luck!

I hope it tastes great, and is less filling!
Who cares what it tastes like as long as the numbers work out. ;)

54
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 29, 2015, 06:05:31 PM »
Not speaking about an analysis, though an analysis at periodic intervals during a decoction would certainly contribute to the findings.

I'm talking about active fluorescence tests conducted during a decoction which would tell you about the color change (browning), maillard reactions (if any) and caramelization (if any) occurring during the decoction.

Obviously there's no tests to detect "maltiness".. you could also reword the question to "What does a decoction contribute to a beer?"

Why would a bunch of brewers be so opposed to such an experiment?
I'm not, but I have no scientific background to offer any data collection evaluations except for my taste receptors.  I would be interested to see the lab differences in decoction vs non decoction data.

55
General Homebrew Discussion / Re: New tap handles
« on: March 29, 2015, 11:00:09 AM »
I was wondering if you could soak off the labels and put them back on so they read right side up.

56
Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 09:55:54 AM »
I'm also not a big fan.  It can be low on smoke due to age, too.  You are correct to have the beer balanced more to sweet than bitter when using smoked malt.
You can smoke your own malt, ya know, using whatever wood you want.  I'm liking pecan a lot these days.

57
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 26, 2015, 05:37:51 PM »
Sticking your face in the fermenting bucket isn't a good idea either, a good wiff of co2 will knock you on your a$$, literally takes your breath away:)

I learned that the hard way when I thought I'd smell the dry hop residue in my Speidel after kegging.  Ooof!
Yup, 2nd batch I ever made, blanked out momentarily and hit the floor! Never did that again!

I almost fell off the catwalk into a huge fermenter when on tour at Jack Daniels after leaning over and taking a big whiff.  I guess there could be worse ways to die.

58
Now we need Tom Schmidlin and Carl (Punatic) to come back and another non-beer-related BlueFoxIcy thread.  Then we'd be all set.

59
General Homebrew Discussion / Re: Clear Beer!
« on: March 25, 2015, 06:15:39 PM »
That is beautiful!

60
Ingredients / Re: Longer boil, darker color?
« on: March 25, 2015, 05:02:55 PM »
We had a thread about the recipe for this a while ago.
https://www.homebrewersassociation.org/forum/index.php?topic=11846.msg239469#msg239469
My recipe uses a little black malt for color I think.

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