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Messages - jeffy

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46
I prefer to pull a sample. Much easier to read the reading accurately.
Plus you get to taste the sample.

47
Beer Recipes / Re: Help
« on: July 03, 2015, 05:39:43 AM »
It's funny that people ask me how much money would I get if I sold my recipe.
Who pays for recipes?

48
General Homebrew Discussion / Re: first competition beer
« on: July 03, 2015, 05:35:06 AM »
There was a talk at NHC called "Mastering the Art of Hop Fu" in which the speaker explained how he won the IPA category several times in the NHC first and second rounds over the years.  The same beer won first and second more than once as IPA and Double IPA. 
Freshness was one of his keys to success as I recall.  You can probably find the seminar on the AHA site.

49
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 02:37:54 PM »
Does anyone here get upset at #2 happening at the NHC? I don't.

Gordon Strong spoke of the quality of the judging as about equal to the BOS round at any large regional competition, so I think that is pretty damn good. 

I don't go every year anymore, but I think it's something every beer fan should experience once...that first walk up the stairs and into this enormous room filled with great beer is fantastic.

#4 Zombie Tables is the most legit IMO.  I'm way more likely to stop at tables where the brewery staff is working.
Exactly. The people I know that judge the GABF have to have long experience in the industry, have proven their skills, and be vetted. They will spend time on a wait list. I also see how it would be hard to push a beer you might know past the other judges on your flight panel, or get it past mini-BOS.

I might go - someday - to the members session.
They do get very picky with judge qualifications.  Even after being vetted there's a waiting list that may turn into a year or two.  Getting several judges to award an unknown beer a medal has very little chance of favoritism.
I've been a few times and enjoy the Thursday night session most.  You'll find most of the brewers serving in person then.  On Friday night they are all out at Falling Rock.  On Saturday afternoon they are waiting for their medals.  On Saturday night a lot of the good beer is gone and the brewers are elsewhere.
The members session used to be nice before people found out they could get a ticket by buying a membership.  Now it sells out right away.
NHC is much more fun.

50
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 05:59:45 PM »
I just remembered from 20 years ago, while studying for the BJCP test, that the difference between lager and ale yeasts is that lager yeast can ferment rafinose.  I have no idea what rafinose is and I don't believe that this should be the defining attribute, but it used to be part of the definition.

51
Commercial Beer Reviews / Re: Stone Pale Ale 2.0
« on: June 29, 2015, 09:32:37 AM »
I had a couple pints of their Delicious IPA when in S.D. for NHC.  It was such a nice beer that I ordered Lemon Drop and Eldorado hops when I got home.  Can't wait to try to make this.

52
Equipment and Software / Re: Stir Plates
« on: June 28, 2015, 09:37:59 AM »
A stir plate is an unnecessary expense.  Your money is better spent on other gear.  Perform an advanced search using my user name as the poster and "stir plate" as the search term, and you will discover why a stir plate is little more than home brewing snake oil.


Do you have a sort of a single manifesto post on the subject describing why you think (maybe experimental results?) stir plates are unnecessary (potentially harmful?) and what your recommended method is without the benefit of owning an orbital shaker?

I did the search as recommended but mostly found a bunch of posts that seem to be referring to other posts that I haven't located yet.

I wish I knew about this shaker thing a few months ago. My old biotech company finally bit the dust and I'm sure I could have bought a shaker for peanuts.

See page 7 of this thread https://www.homebrewersassociation.org/forum/index.php?topic=21705.msg276016#msg276016
The takeaway is that Mark sees stressed, continually aerated wort as a bad thing and that a healthy pitch of the entire starter which was aerated thoroughly at the beginning and pitched at high kreusen is better.

53
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 25, 2015, 12:36:49 PM »
I am one of those people who tests well and am a Master BJCP judge.  The first time I took the written test 20 years ago, I scored 85, so I studied real hard, read about beer for months and retook it for an 83.  After teaching a prep class I made it to the next level.
I like the new format better.  It is more about actual judging and sensory perception.

54
I would bet that I guessed wrong, too, but I swear one tasted different to me.
Happy to tell you, if you want to know :)
Please?
Last name start with a G or R? Still not totally keen on everyone's usernames yet.
Jeffy is G. :)
Thanks!

Jeffy, you got it right.
Woo Hoo! 
I would like to say that I opted out of judging at NHC this year because of sinus issues.  I picked correctly in this experiment with no sense of smell at all.  Of course it's probably luck, but I thought they tasted different.

55
I would bet that I guessed wrong, too, but I swear one tasted different to me.
Happy to tell you, if you want to know :)
Please?

56
Other Fermentables / Re: Ey! Where you get your honey at?
« on: June 22, 2015, 11:05:03 AM »
We have bee farmer in Florida who is also a homebrewer and mead maker.  Look for David Webb of Webb's Honey in Orlando.  I believe he will give you a very good price.

57
I would bet that I guessed wrong, too, but I swear one tasted different to me.

58
All Grain Brewing / Re: When to FWH?
« on: June 21, 2015, 12:45:56 PM »
I found this nice little article from Home Brew Digest:  http://hbd.org/ddraper/beer/1stwort.html
I remember something also written that it worked best with noble hops as opposed to U.S. Citrusy hops, but I have not found that to be true.

59
Kegging and Bottling / Re: Pulling Keg off of CO2
« on: June 21, 2015, 09:29:49 AM »
This depends a lot on how much head space is in the keg, too.  A very full keg will only pour a short time before there is not enough pressure to push more beer.  A half empty keg with the same head pressure will pour lots of pints.

60
Equipment and Software / Re: FWH in BeerSmith
« on: June 20, 2015, 06:36:49 AM »
I'm looking forward to the results of the FWH experiment from NHC.

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