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Messages - klickitat jim

Pages: 1 ... 172 173 [174] 175 176 ... 515
2596
Yeast and Fermentation / Re: Building body into a sour ale
« on: July 23, 2015, 09:48:59 PM »
Better yet, just realize that sour beer often is thin bodied. That method allows for aging and enjoying the changes over time.

2597
Going Pro / Re: Tell me what you think
« on: July 23, 2015, 06:46:59 AM »
Awesome! When you are ridiculously rich I'll guard your money for you.

2598
Going Pro / Re: Tell me what you think
« on: July 23, 2015, 05:57:36 AM »
I really like it. And Anchor will sue you.

2599
All Grain Brewing / Re: Saison attempt
« on: July 23, 2015, 01:46:19 AM »
Precisely my thought. At 7% its not easy to rip through a couple 750s on a hot afternoon

2600
Homebrew Competitions / Re: Final Round Scores
« on: July 22, 2015, 11:01:49 PM »
Well I think it's awesome that these guys are willing to do all that work and yes, GM feedback would be great. I'm just saying that if, or when, I get a beer to advance, I'd be perfectly happy just to know where it placed.

2601
All Grain Brewing / Re: Saison attempt
« on: July 22, 2015, 10:22:08 PM »
Kinda final check in here. I tried a bottle of the blond last night, expecting it to be a tad immature. Only negative is that the alcohol (~7%) is noticeable. No fusel though, no other off flavors either. Its nearly brilliant with a white head that lasts pretty well for a bigger beer that is that dry. Aroma is a blend of Belgian esters, Bret fruitiness, nobel hops, and pils malt. Flavor matches the aroma. Finish is bone dry and slightly tart with alcohol warmth I mentioned before. I think it turned out pretty good for my first saison.

2602
Events / Re: Swap-toberfest '15
« on: July 22, 2015, 10:13:14 PM »

2603
Yeast and Fermentation / Re: Building body into a sour ale
« on: July 22, 2015, 04:01:07 AM »
You could add 1/4 pound of lactose per 5 gallons just to take the edge off.  You'll just barely be able to tell any difference.
Won't lactobacillus and pedio touch lactose? Seems like it would.

2604
Homebrew Competitions / Re: Final Round Scores
« on: July 22, 2015, 03:01:48 AM »
Wait... my mead got judged by a Grand Master BJCP judge. That feedback was really good - if brief. Not much chance to get a Grand Master touching anything I submit regionally or at other comps. The ability to get a beer in front of really experienced palettes is part of the motivation.
I guess I hadn't thought of that.

2605
Events / Re: 2015 NHC Impressions
« on: July 22, 2015, 01:04:48 AM »
I've done straightforward, info only seminars at NHC before, as well as sat through them.  The doze factor is high.
Death by PowerPoint

2606
Homebrew Competitions / Re: Final Round Scores
« on: July 22, 2015, 01:03:21 AM »
Personally, second round NHC ought to just skip the score sheets. You get those at level one.  They ought to just tell second round entrants how many entries there were and what position their beer came in.

2607
Homebrew Competitions / Re: Final Round Scores
« on: July 21, 2015, 08:11:05 PM »
 I cant put my finger on it... intangibles...

Anyway, I can kinda get the concept of food and beverages having a je ne sais quoi factor, but trying to comment on it is pushing it a bit.

2608
Homebrew Competitions / Re: Final Round Scores
« on: July 21, 2015, 07:03:15 PM »
thanks!  back to the drawing board again...errr...brewing board!  ;)

Depends on the comments I suppose but if I scored 45 in Finals I'd likely not change a thing. Great job!
Yeah, it's more a matter or bottle variation or even just palate fatigue that might have made the difference in that case.  Mine came in while we were out of town.  My 37 score was accurate.  Not much in the way of comments, but I expect that transit across the desert increased the effects of oxidation since the 'intangibles were a little low possibly due to O2'.  More a matter of timing for me than anything else.  If I were going to be entering it again, I would probably brew it around November/December since in my experience, it hits its peak around 6 months in.
I can't put my finger on it... but there's just something wrong about lowering scores for a lack of intangibles.

2609
Events / Re: 2015 NHC Impressions
« on: July 21, 2015, 04:03:35 AM »
I'm way late to this party, but after reading through them all I figured I'd add my 2 cents for what it's worth.

First off, I had an absolute blast at the conference.  I joined the AHA for the sole purpose of going to the conference.  Totally worth it.

I liked the seminars some better than others.  Some were too technical for a beginning brewer (which is on me, not the presenters, so no fault to them).  The only one I didn't like was the Intro to Experimentation one.  And the caveat is I loved the ideas they presented, I hated the WAY they presented it, joking off each other, comedy show, circus side show.  Not what I expected from a seminar, but apparently it is those two guys personalities.

Club Night was lackluster to me as well, but in all honesty I wasn't that excited about club night.  I know it's a homebrew conference, but I was excited to try all the San Diego local beers that we can't get even as close as Oregon, like Modern Times, Lost Abbey, Pizza Port etc etc.  Walking around Club Night and it seems like every other beer is a Rhubarb and Pluot Imperial Sour Saison with Brett at 12% ABV and it's like "What the....."  Plus being the night after the night before, I called it pretty early on Club Night.

The food choices AT the conference were abysmal.  We ventured out into the city and found some stuff that was incredible, like a steak and shrimp burrito that was only 6 bucks.  Also, that place was a freaking maze, having never been there and for the first day I couldn't find anything.  Finally figured it out the second and third day. I stayed at the Best Western across the street, which was surprisingly nice and 50$ a night cheaper than at the town and country.  I would have been loathe to pay that much for what sounds like an awful room.  I'd love to have the conference in San Diego again, but maybe a different location this time?

I loved the banquet, I thought the food was great and the beer was good, even if it didn't "pair".  Although I rather enjoyed the dessert with the espresso stout.  I thought it was good. When I was registering I didn't want to pay the extra 75$ for the banquet, but when it came down to it, my club had members in the finals, and most everyone else was going so it was another good chance to hang out with my club members.  Only one of our guys took home a medal, but that was OK. 

I won't make it to Baltimore due to other plans, but I will be excited to see where the 2017 Conference ends up, and those of us here in Oregon are already working hard to bring 2018 to Portland, so hopefully that happens too!
Portland would be awesome! Good luck with that, seriously

2610
Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 10:53:59 PM »
According to Jean, if memory serves, the YOUNG beer is a year old. So, I doubt that its all that sweet.

Another though regarding these commercial guys, they make a beer and put it in numerous barrels. Then they taste each barrel (all of the same beer) and find that some are more sour, some less, some have more body some have less, and they select and blend accordingly. Thats not what most of us are doing. In effect, the OP tastes one beer from one barrel and wonders how to get more body. Given how the pros do it, I suppose the answer might be brew it again and next time it might have more body.

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