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Messages - klickitat jim

Pages: 1 ... 164 165 [166] 167 168 ... 285
2476
General Homebrew Discussion / Re: 1 gallon fermentor cap
« on: January 16, 2014, 06:21:59 AM »
I hope so. Would hate to see fruit flies get sucked in.

This is fun. I'm glad god invented sarcasm

2477
Yeast and Fermentation / Re: Hydrating US-05
« on: January 16, 2014, 05:50:47 AM »
Good to know. Seems like somethings are not as fact as they seem.

2478
Beer Recipes / Re: Viennice Beach
« on: January 16, 2014, 05:47:30 AM »
I'm hoping it didn't give me any noticeable roast. Pale chocolate was about my best option in my arsenal at the time. Wort smelled stellar at OG check. I might have gotten lucky. I need to pick up a couple pounds of carafa to keep on hand.

2479
Homebrew Clubs / Re: Radegast Club of the Year!
« on: January 16, 2014, 05:12:37 AM »
Looks like he uses his head to culture slants. Is this the rogue beard origin?

2480
Equipment and Software / Re: Chest freezer concern
« on: January 16, 2014, 05:09:09 AM »
Miley? Must be a lambic

2481
General Homebrew Discussion / Re: 1 gallon fermentor cap
« on: January 16, 2014, 05:05:59 AM »
Ya I don't know. Good point. Maybe we should all open ferment and avoid all fuss

Maybe oxidation is caused by trying to keep oxygen out. If it sees its not a challenge it just moves on, looking for some fool with a used airlock.

2482
General Homebrew Discussion / Re: 1 gallon fermentor cap
« on: January 16, 2014, 01:09:35 AM »
I'd drop the 40 cents on a new stopper unless you don't mind oxidation

2483
The Pub / Re: Let the Games Begin!
« on: January 16, 2014, 01:07:43 AM »
Seems like (in the real world) a bunch of second places would be more respected than one random first place

2484
Beer Recipes / Viennice Beach
« on: January 15, 2014, 11:08:41 PM »
Studied cat 3 last night. Today I bought me a couple Negara Modelos. Tried my hand had filling out a score sheet. I gave it a 37 by the way.

Now I'm brewing one. (Ya, night shift guy)

Viennice Beach
3 lbs GW Pils
3 lbs Vienna 3
3 lbs Munich 10
4 oz pale chocolate just for color
1/2 oz Magnum at 60 (22 ibus)
Repitch of WY2112 (hence the Venice Beach pun)

Should be fun. Got the grain bill milled, hops weighed, heating my MT and HLT now.

2485
General Homebrew Discussion / Re: What the $%#& is this?
« on: January 15, 2014, 09:18:15 PM »
I think Gold Member was standing over your boil kettle

2486
Equipment and Software / Re: Brew Kettle upgrade
« on: January 15, 2014, 03:57:43 PM »
Remember, all we are doing is giving you something to think about before you upgrade.  you will make great beer in your current pot.  You dont even need to upgrade your current pot, just put a spigot on it since you where looking to upgrade to a pot of the same size with a spigot anyway.

That's true. Get a step drill bit and a weldless valve fitting and you'll have a valve for under $50.

Typical scenario we TRY not to fall into.
....................
Brewer guy: Hey internet, I'm thinking of buying a $25 gadget.
Internet: If you're thinking of getting that, you might as well upgrade to an automated, 20G RIMS system. You'll save time/money/sweat/marriages in the long run.

So true! But why stop there? 20bbl would be more efficient lol.

2487
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 15, 2014, 03:54:35 PM »
Be sure to answer each part of every question to maximize your score. For the style sections describing the AAFM of the three styles earns you a maximum of 40% for the question, 25% is identifying and aspect of the ingredients or style, 10% is the three classic commercial examples, 25% is the similarities and differences of the styles.

So what I see many people do is spend an enormous amount of time on the AAFM, write incorrect classic examples, skip the aspect, and briefly describe sim/diff. At best one would earn a 60 for such a response. Pay attention to each part.

For the recipe:
Stats for the recipe - 10% (make those stats meet your recipe)
Batch size, etc - 20%
Mash, boil, etc. - 35%
How recipe meets style (suggest to discuss AAFM in depth) - 35%

What I see people do here is write recipes which would not even make the style queried or the stats they state are impossible. Then things like fermenting a lager at 70F.

The last two questions vary, but pay attention to what is asked and the response percentage values. Put SOMETHING close to correct in every area. You cannot earn partial credit if you did not answer the question.

Time management is key. There are 20 T/F which can only count against you and 5 questions in 90 min. Let's say you do the T/F in 5 min (15 seconds per T/F), then you have 17 minutes for each of the 5 questions.

Good luck!

Great reply! Thanks for taking the time. Achieving this knowledge is a goal for me by next winter.

2488
Yeast and Fermentation / Re: Hydrating US-05
« on: January 15, 2014, 03:46:15 PM »
According to Zainasheff about half of your dry yeast will die if you sprinkle dry without rehydration.

2489
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 03:42:18 PM »
Full Sail's Session is a pretty good example, IMHO.

http://www.fullsailbrewing.com/session-lager.cfm

It is a good beer, but I don't think it's hoppy enough for a true CAP.

It's the top example of 1c, but I'll bet they'd like to be #1 in 2c also.

Nevertheless,  my question stands... having no commercial example in this style is really testing my OCD.

Since the style calls for native American hops, which there is no such thing, their native to China if memory serves, maybe this is a mythical beer and that's why a commercial version doesn't exist.

2490
Commercial Beer Reviews / Classic American Pilsner
« on: January 15, 2014, 04:11:36 AM »
Why is there no commercial example given in the style guide?

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