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Messages - blatz

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Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 07:28:15 AM »
I like Hopslam well enough, but to say its like Pliny is outright blasphemy.

Beer Recipes / Re: Fuller's London Porter. Help me make it.
« on: January 21, 2011, 07:21:53 AM »
yeah - I was thinking 153 so that sounds good.

not sure on the carastan - that is one malt I have never tried, perhaps I will in my Am Robust next time - thanks jaybeerman!

General Homebrew Discussion / Re: Shotgunning a Competition?
« on: January 21, 2011, 07:18:03 AM »
5 or 6...and it goes up dramatically...we haven't fully decided our pricing this year, but are leaning toward 1-6 = $5, 7-10 = $8, 11 and up =$12 (I wanted to take it to $15 above 6)
I don't follow the logic here. For my home club, our yearly competition is a major fund raiser, anything we did to limit entries would be detrimental to the club. Why do you penalize folks who want to enter multiple entries?

how many entries does your club get?  we often get over 350, Orlando and Tampa are usually in the 5-600 range.  that's a LOT of beer for us to judge.  and its not penalizing entering multiple entries - 5 or 6 is fine, its penalizing flooding or shotgunning by people who are gaming the system to claim the circuit prize.  we had 60 entries by one brewer at our comp a few years back, that's just ridiculous. 

The Pub / Re: Pliny the Elder :-(
« on: January 21, 2011, 07:08:39 AM »
You know you could make something that tastes pretty close.

That's the plan, eventually, but the lag time between brewing and drinking is SO HIGH! Instant gratification fail.

but that is only for the first pint  ;)

Beer Recipes / Re: Fuller's London Porter. Help me make it.
« on: January 20, 2011, 06:18:06 PM »
looks pretty darned close to what I would do:

Quote from: BrewingRover on NB
FULLERS LONDON PORTER According to Real Ale Almanac

25 litre batch OG 1053 ABV 5% 140 units of colour 33 EBU

BROWN MALT 683 gms

HOPS 90 minute boil

FUGGLES 86 gms

Add 10 gms Fuggles last 15 minutes

Use Wyeast 1968 London ESB yeast.

the character you speak of is esters from the yeast and possibly some contribution from the crystal and brown malt, IMO.

ferment it 66-68 to get the most esters out of that yeast.

looks good!


hmm - I think i am going to try this on my next batch (IPA), albeit with a hopback, recircing into the BK...

General Homebrew Discussion / Re: Shotgunning a Competition?
« on: January 20, 2011, 09:41:23 AM »
shotgunning is generally used by people who are looking to win the competition circuit.  for instance, in my state, we have 6-8 competitions from which you get points for each medal, BOS, etc.  and at the end of a competition season, there is an award for Brewer of the Year for the state, as determined by the points.  There are people here who enter 30+ entries to a competition, That's $180 in entry fees alone!!

I could care less about that kind of stuff, so I don't bother entering more than a handful of whatever is on hand at the time, but a lot of guys here get into it.  I tend to look at my percentage of awarded entries as a better barometer of whether I'm doing a good job or not.

In fact, I think that would be a better way of judging for BOTY, your 'hit' rate with some weighting toward 1st, 2nd or 3rd, BOS etc., with a minimum number of entries to qualify, rather than just an absolute point total.  It would reduce shotgunning

Yeah, I believe that's true.  And I don't know how much will continue to form after a 90 minute boil while the wort is above 140.  But I still try to get it chilled down below that as quickly is possible for that reason.

sorry - did not mean to infer that you still shouldn't chill down as quickly as possible, just clarifying that there is less risk.

DMS is Dimethyl Sulfide and it's presence in your brew will give it a "cooked corn" flavor.  When you're boiling, the DMS pre-cursors are being "volatilized" (ie. they're being gotten rid of in the steam).  Once you stop boiling, the pre-cursors can start forming into DMS.  That conversion only happens above 140F so the sooner you get your wort below that temp, the less chance you have of having DMS issues.

we're starting to get this thread off course, but...

I thought you could boil off *most* of the DMS precursors with an extended boil, such that when you stop boiling its not as critical of an issue.  Hence why we boil pils malt worts for 90 min since they have more DMS precursors present.  ???

:D As far as adding hops at flameout and letting it sit why not just do a first wort hop?

b/c the whole boiling process has forced off almost all of the volatiles/aromatic compounds from the FWH.  have you ever done an all FWH beer - almost no aroma whatsoever.

Yeast and Fermentation / Re: What stops US-05?
« on: January 20, 2011, 07:17:22 AM »
i'm not suprised - you used 100% MO and an all base malt grist is going to make for one highly attenuable wort.

tough call.  may have some commitments, which would mean none.

but, if I got nothing to do, perhaps I can rack my pils to kegs and sneak in a house IPA brew - first time using Rahr 2-row...

Equipment and Software / Re: Batch Sparge Theory
« on: January 14, 2011, 02:17:46 PM »

does the braid really get suction along the full length of the braid?

I don't think it does, which would make the length of the braid somewhat moot.

not sure entirely.

I've experimented with this numerous times and the braid gets no "suction" at all.  That's why the length of braid doesn't really matter.  All the draining happens where the braid attaches to the outlet.  You can prove it by filling your (rectangular) cooler with water and lifting the braid out of the water as it drains.  No change in flow rate.

that's what I was thinking - the braid acts as a filter, not a straw - the wort closest to the drain is being sucked out first - no different than if there were no braid at all.  I think a lot of people assume it is being sucked evenly along the braid like a manifold, which is not the case

Equipment and Software / Re: Batch Sparge Theory
« on: January 14, 2011, 02:11:12 PM »

does the braid really get suction along the full length of the braid?

I don't think it does, which would make the length of the braid somewhat moot.

not sure entirely.

Ingredients / Re: New bulk grain supplier
« on: January 14, 2011, 12:47:50 PM »
I will try them sometime for a bag of Best Malz Pils.

The price on the Briess is, well, way too high.  A local place has it for $30, and I can get a 10% club/AHA discount.  At that price I will use Briess.  Many of the Michigan breweries use Briess.  We were at Shorts brewpub a while back, and all we saw were bags of Briess on the landing over the basement brewery.

god - how do they make money at $27 a pop  :o

Jeff, do you know if Bell's uses Briess?  I was under the impression that they used Rahr but I may have just assumed that rather than actually substantiated it.

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