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Messages - rainmaker

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1
So, is the backlog based on a region, or simply due to the ratio of exam takers vs graders?

2
Definitely an interesting thought. I'm very comfortable scoring beers and using descriptors, but truth be told, I'm really struggling to memorize all the categories and subcategories and subtle nuances between some.

3
I've done some reading on the tasting exam, but I haven't been able to find an answer to this? From what I understand, during a competition the style guidelines are accessible, so why not during the exam?

Is it to make the participant draw from his knowledge bank of descriptors, or to see if they can blindly recognize a style, a combination of both, or some other reason?

4
Kegging and Bottling / Re: Chart for bottle pressures?
« on: March 26, 2014, 10:16:23 AM »
I think the problem is two fold.

1 - various manufactures
2 - nobody wants to put a number on it and accept the liability.

I won't go over 3 volumes with standard long/short necks and bombers.

Good call. Never thought about the liabilities

5
Kegging and Bottling / Re: Chart for bottle pressures?
« on: March 25, 2014, 05:52:23 PM »
I was searching about every variant of "how many volumes of carbonation can bottles hold"

6
Kegging and Bottling / Re: Chart for bottle pressures?
« on: March 25, 2014, 11:13:41 AM »
I'm not sure, no. But did you search HomeBrewTalk? Anything you need to know about brewing is on that forum, pretty much.

There were plenty of threads about bottle pressure, but I couldn't find the chart.

7
Kegging and Bottling / Anyone have success C&Cing Bruery Bottles?
« on: March 25, 2014, 11:12:58 AM »
 I was given a case of bruery bottles with the punts in the bottom, and I'm think of trying to cork and cage then.

Has anyone tried this successfully?

8
Kegging and Bottling / Chart for bottle pressures?
« on: March 25, 2014, 11:08:17 AM »
Maybe my Google MOJO is lacking, but I searched for an hour in vain.

I recall seeing a chart somewhere that listed bottle types and max volumes you could carbonate to, but I can't for the life of me find it. Anyone know what I'm talking about?

9
I'm getting ready to submit a proposal for studying how temperature and pitch rates impact esters and attenuation in a classic Saison pitched with WLP 565. Fingers crossed it gets blessed!

10
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 19, 2014, 07:01:44 AM »
I'm wondering if any of the bugs can perform a malolactic fermentation. Blackberries contain quite a bit of malic acid, which is a lot more tart than lactic. If there was some malolactic fermentation, then the sourness would smooth out over time.
Can you Elaborate on this? Never heard about this before...

11
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 19, 2014, 05:05:41 AM »
This was all bugs, no cheater here.

12
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 19, 2014, 04:12:30 AM »
Dan, so you are saying brett can "eat" the sourness?

13
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 18, 2014, 06:25:10 PM »
The issue is, it was sour. Now it isn't. I'm trying to understand the phenomenon and why it happened, along with if it will turn again

14
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 18, 2014, 02:58:42 PM »
Still a solid pellicle on top, and definitely not oxidizing.

15
Yeast and Fermentation / Can a sour turn non-sour?
« on: March 18, 2014, 12:05:43 PM »
I currently have a blackberry sour that is almost a year old. At the six month mark, I checked it, and it had a pleasant sourness along with a light blackberry finish (I only used 8 lbs in a 5 gallon batch wanting just a hint of flavor). I checked it recently and the blackberry hint is there but there is no perceived sourness. What gives?

For the record, we pitched about 10 different dregs into this at the start just as a fun project.

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