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Messages - blatz

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2041
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 10:49:55 AM »
Perhaps things have changed since I stopped judging.   As often as not the beer being judged had plenty of room for improvement.  Occasionally there was what I called a bolt of lightning - that beer or mead that sat me back in my seat and made me say, "Wow!  That is amazing!"

Perhaps the scoring system has changed too; you can score 40+ now?

I've only been judging about 6 years or so, but in listening to some of the old guys in my club, judging 15 years ago was actually fairly easy - for a flight of 8 beers, maybe 4 were drinkable and not clearly infected or fermeted too warm, etc. And of those 4 there were usually 1 or 2 that clearly stood above the rest.  Maybe this is similar to the experience you had?

I guess with the popularity of homebrewing and much more easily accessible info on brewing better beer thanks to forums like these and publications by the likes of Gordon, Jamil, Palmer, etc., the entries have generally improved across the board to the point where now 6 of those 8 in the example above are solid beers.

My comments above were in slight jest, but the fact is I judge a flight of 6 amber/dark lagers a few weeks ago and had 4 beers that were worthy of 40+ scores, the best of which it turns out was a vienna lager by our very own forum friend "Spanishcastleales".  I made sure to save that and the dunkel I was really fond of as a reward for all the writing  ;D

Max possible score is 50 nowadays.

2042
All Things Food / Re: Schnitzel
« on: May 12, 2011, 10:27:12 AM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

Fennel?  That sounds nice, although I wonder if we are thinking of the same advice, from Cappozoli...his advice was to sprinkle celery seed (to my recollection!) before flattening them out.  Something an old country relative recommended as I recall.  That's what I do!  Fennel would be good too, though, I love that spice and use large quantities of it.  Might actually give it a slight Italian hint...I've associate fennel seed with Italian sausage since I was a kid and picked them out of the sausage on pizzas...

it was Capp.  I don't ever have celery seed, so I used fennel seed (fairly close, except for the licorice hints) and it was very nice.  thanks for the clarification.

2043
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:24:19 AM »
Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

the perverse problem is when you have a really, really awesome flight.  Its a sin to let great (40+) beer hit the dump bucket.

2044
no brewing.  will determine if my mojito mead is ready for bottling or if it needs another week of dry-minting.

2045
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 06:40:13 AM »
I don't mind citrus.  Might be good.

JZ uses Horizon and Amarillo.  I have never used Horizon, does it have any character as a bittering hop?

How about you Denny, I see that Noti has a Galena addition mid way.  Is that pretty important?  Sorry if that is a rude question, sort of like asking a cook if an ingredient is really needed.....I just don't have any Galena around.

Cheers.




I made JZ's recipe once, but used Columbus instead of Horizon just cause.  I was great - very citrusy - got a Silver with it IIRC.

2046
All Things Food / Re: Schnitzel
« on: May 12, 2011, 06:19:47 AM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

2047
All Things Food / Re: May is National Hamburger Month
« on: May 11, 2011, 08:23:20 PM »
Nice job.  Good call on the buns.  Restaurant style hat's off presentation too.

Thanks.  Tomorrow I'll be doing a bacon & bleu burger.  ;D 

I'll have to freeze the rest of the ground beef after tomorrow though.  I gound too much!  lol  I'll probably form it all into patties before freezing it.  ;) 

dude, there would be something wrong with you if you could polish off ~4lbs of beef in one sitting.

2048
The Pub / Re: Going to Scotland!
« on: May 11, 2011, 07:39:52 AM »
might want to call Scotland now and tell them to start stockpiling bacon.

2049
The Pub / Re: Another Lost Buddy
« on: May 10, 2011, 05:31:56 PM »
Dammit, Paul. I'm so sorry.  Me and the gang are about to go for a walk, but when we get back, we'll all have a sip (me more than that) in Soileau's Kei Gogi Wetzel's honour.  My condolences. :'(

Paul

2050
better is also sometimes actually because upon repitch, the brewer is pitching a more sufficient quantity of yeast.

2051
Beer Recipes / Re: SA Noble Pils
« on: May 10, 2011, 02:03:44 PM »
according to one of the brewers at Sam Adams:

put 1 oz. of each hop (5 nobles) in a cup, mix, and drop in the boil equally at 60, 15, and 0. Then dry hop with 1.5 to 2 oz. in the same way (all 5 nobles evenly split) in the secondary for about 7 days.

35 ibus total give or take.

as per another board from an email response. BTW, it was only a suggestion - it may *not* necessarily be exactly what SA does.

2052
I usually stop at 5 generations or less, but I stretch one vial/pack for a very long time as I split the cake into thirds each time, so its exponential - I think I bought all of  2 packs of yeast last year, yet I brewed 180-200gal.

2053
Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: May 10, 2011, 06:12:54 AM »
Finally found a six pack of Noble Pils.  Very disappointed!  Absolute junk.  Then I noticed the best if consumed before May notch.  Bummer.  I was really looking forward to drinking this beer.  It tasted like Bud Dry. 

I didn't quite like this years as much as I remember liking last years.  That said, I recall last year that it went downhill very, very quick - the bottles I had when it was first released were killer, but as they sat in the fridge over just  a few weeks, it seemed to degrade a lot - this is all from the same 12pk.  I'd still give it a go next year at the start of the season (Jan/Feb/) - YMMV.

2054
All Things Food / Re: May is National Hamburger Month
« on: May 10, 2011, 06:10:28 AM »
made the burgers friday night - keeping cold till ready to cook helped immensely - nice and pink in the middle!

Still undecided on if grilling or skillet - they were both incredible and it was a little tough to actually distinguish aside from the grill marks.

thanks for the tips!

Burgers on the grill(charcoal of course) are WAY better than in the skillet IMO. Use some soaked mesquite chips to send them over the top...

This weekend I tried a combination - smash & seared them for about a minute on each side to get a nice crust on the cast iron inside, tented with foil to let them rest a bit, then finished them on the grill with the lid closed so the cheese could melt. You keep the sear from the pan no matter what, and by finishing on the grill all those lovely lipophilic compounds in the charcoal smoke get bonded to the meat. Crust + smokiness = perfect.

I think this is my next burger though - http://eater.com/archives/2011/05/06/dave-arnold-makes-the-burger-of-the-future.php

Bacon + meat glue = bacon disc == awesome.

couldn't you just put the skillet on the grill to do that? (I've been thinking of this myself).

2055
All Things Food / Re: May is National Hamburger Month
« on: May 09, 2011, 01:58:48 PM »
Burgers on the grill(charcoal of course) are WAY better than in the skillet IMO. Use some soaked mesquite chips to send them over the top...

I got home from work late and didn't have time to break out my Weber, I grilled on my gas one.  Doh...

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