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Messages - blatz

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2206
update: I may have to find time to brew that IPA this weekend - to my suprise, went to pull a pint from two different taps last night and both only pushed about 6oz before !pfft!. 

the on deck fridge just got dangerously low, down to only 5 kegs, 3 of which are extended lagering not ready for 1-2 more months  :o

guess my efforts to keep commercial buying to a minimum are paying off  :)

2207
Beer Recipes / Re: Fuller's London Porter. Help me make it.
« on: January 21, 2011, 07:49:56 AM »
that looks pretty familiar LOL  ;D

2208
General Homebrew Discussion / Re: Shotgunning a Competition?
« on: January 21, 2011, 07:37:05 AM »

Do competition entries have to be original recipes?  If you copy a recipe or use a kit, do you have to keep the name or credit the original brewer, or can you make up your own name since you brewed it?  I guess what I'm asking is....does such a thing as 'beer plagiarizim' (sp?) exist?

you brewed it, its your beer.

think about how many styles out there use very simple recipes: Bo Pils - 100% pils malt, Saaz hops.  Hefeweiss: 50/50 pils/wheat to 1.050, noble hop to 12-15ibus at 60.  I could go on - point is its more about the outcome than the plans  ;)

back to our regularly scheduled programming.  

yes 60 entries.  that was just our comp, he entered many others that year.

2209
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.

2210
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!

2211
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. 

2212
The Pub / Re: Pliny the Elder :-(
« on: January 21, 2011, 07:08:39 AM »
You know you could make something that tastes pretty close.
http://beerdujour.com/Recipes/1Pliny%20the%20Elder%20clone%20PDF.pdf

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  ;)

2213
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
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=1811
FULLERS LONDON PORTER According to Real Ale Almanac

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

OPTIC PALE MALT 4300 gms
CRYSTAL MALT 568 gms
BROWN MALT 683 gms
CHOCOLATE MALT 115 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!

Cheers!

2214
hmm - I think i am going to try this on my next batch (IPA), albeit with a hopback, recircing into the BK...

2215
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

2216
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.

2217
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.  ???

2218
: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.


2219
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.

2220
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...

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