Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - chumley

Pages: 1 ... 11 12 [13] 14 15 ... 35
181

To say I'll push to only use old guidelines because that's all I feel like learning is really like living in the past. I remember rotary phones, party lines, and long cords on the receiver, but it's a heck of a lot better with a smartphone or a wireless around the house. Old dogs can learn new tricks, it just takes them awhile. ;)

I beg to differ.  The old phones had a heckuva lot better sound quality than a smartphone has now.

182
General Homebrew Discussion / Re: Punching up my Blonde Ale Recipe
« on: July 04, 2014, 07:33:00 PM »
Drop the cara-pils and sub in a pound of 10°L Belgian crystal malt.

183
Beer Recipes / Re: Gypsum
« on: July 01, 2014, 08:22:49 PM »
Yes, you can buy gypsum elsewhere.  Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola!  Gypsum.

184
Scoff if you will, but the 1970s Maltose Falcons guidelines make just as much sense as the BJCP guidelines do.

I know and hear the argument about judging.  But 99.9% of the drinking public care nothing about these guidelines.  I know a few professional brewers, and none of them care a twit about whether any recipe they are formulating is within some style guidelines.  They all tell me that if the public likes it, and they decide to submit it to a festival competition, then they will figure out what category they want to submit it in.

Which is the most important criterion:  Does the public want to drink it?  If yes, style be damned.

I know I am beating a dead horse, and that most of the forum disagree with me, but having been a non-BJCP judge for 10+ years for both craft beer and home brew competitions, I still believe the best tasting beer is the best tasting beer, regardless of style guidelines. A lot of the craft beer judging was done in accordance with the craft beer judging style guide, posted earlier.

The last homebrew competition I judged, I was paired with the head brewer from a local (and excellent) microbrewery.  It was a BJCP (sanctioned?) event.  We were judging using the BJCP score sheet, and were agreeing with a point or two for the entire flight, and all was fine.  Then, the second to last on the flight, we came across a delicious beer that I scored low but Mr. Professional Craft Brewer scored high.  The difference?  Although it was delicious, it was out of style.

I explained to the brewer why we had to score it lower, because it was out of style, and he agreed and lowered his score.  But he asked me, "Why?"

And I did not have a good answer, so I suggested to him that may be we were not cut out to be BJCP judges.

He agreed.

So there you have it.


185
A nightmare to order a beer?  Seems pretty simple to say, "PBR" or whatever.

186
Beer Recipes / Re: Bourbon stout without a barrel
« on: June 30, 2014, 03:46:30 PM »
For what you want to do, I would just brew Denny's Bourbon Vanilla Imperial Porter recipe.  No reason to re-invent the wheel.  :)

187
Ingredients / Re: Iodophor
« on: June 30, 2014, 09:21:09 AM »
I use it occasionally as it is is cheaper than Star San. I use it for uses where I dispose the sanitizing solution after use, such as sanitizing the counterflow chiller.

But then again, I still use bleach.  ;D

188
Reading Ron Pattinson's latest book The Home Brewer's Guide to Brewing Vintage Beer more than re-confirmed my long held belief that creating and categorizing beer styles is just plain silly.

189
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 24, 2014, 04:24:38 PM »
Color was just fine.  I used 20% table sugar.  The DME was Briess CBW pilsner wort.  It attenuated from 1.080 to 1.010. I would do it again.

190
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 24, 2014, 04:10:59 PM »
I brewed an all-extract tripel last year and it didn't feel like cheating at all to me...it felt great! Ten gallons of 1.080 tripel that tasted excellent, and was done in 3 hours.

Unfortunately, I am way too cheap to brew extract beers on a regular basis.

191
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 03:57:47 PM »
Ditto.  BRY 97 has become my go to yeast for IPAs.

192
All Grain Brewing / Re: Very Sad Story
« on: June 23, 2014, 10:11:55 AM »
I think you should distill it and make a small quantity of Scotch whisky.  You could call it, "Aulde MacFusel".

193
Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe.  This morning I have 3-4 inches of krausen in each of my two glass carboys.  Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.

194
I make an English summer bitter that is a hit with the masses.

OG 1.040 to 1.045
Maris Otter plus a touch (5% or so) of light crystal, C10 or C20
Challenger or Styrian Goldings for Bittering (aim for 25 IBUs or so)
EKGs for flavor
Fuller's yeast

It's done in a week and tapped a week later.  It's also next on my brewing queue. ;)



195
This list is getting stale.

I totally agree.  I propose that this annual waste of print be replaced by the old 2nd and 3rd place NHC recipes that were in Zymurgy back during its classic period.

Pages: 1 ... 11 12 [13] 14 15 ... 35