« on: April 01, 2016, 08:00:11 PM »
When 5-22 SRM is OK, I'll bet you could also get by with 23 or 24
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Always start at the low end of the recommended yeast temperature range (possibly even lower). When primary fermentation subsides, slowly ramp to the desired temperature.Depends.
Are there any exceptions (or yeasts that are an exception) to this rule?
Ive been amazed at the quality of the beers I've received. Mine are mediocre in comparison. We have some truly expert brewers on this forum. I suspect Amanda's beers are top shelf as well.Amanda- the northern german pils I'm sending is with weyermann Barke pils malt. im digging this malt so if you haven't tried it, you will soon.Hell yeah! I'm about to try out a new one here as well: Ireks. I honestly didn't plan having you being my shipper, but I am super stoked about it. German Lagers are my jam.
And Frank, I'll be on the later end of the shipping window but it's only because I'm particularly excited about one of the American Wilds I am about to bottle. I want to bottle some of it plain and try dry hopping a small portion of it with Amarillo if I can figure out the logistics. If I can figure it out with my equipment, you'll get both.
I'll be camped out on the porch waiting on the UPS guy on the 4/30
Really. I don't care if it's a little late. I'm just uber stoked to try your beers!
This is my first swap since my hiatus stretched across the last two. So, I'm a bit excited. Looking to be inspired to broaden my horizons a bit with this.
Anecdotally, I used HBU calcs for IBUs on my written portion. But then again, that was back in 2011 and with the Legacy exam. Perhaps (?) there was a bit more leniency in calcs then? Idk.For sure. IBU is a rabbit trail. You "could" write for 90 minutes about IBUs and get a 1% on the test... or take a swing at it and move on. I plan to write IBU range, target, hop type, AA, amount, time, and a short quip on how I came up with that. Then on to the rest...
But then again, as long as the calcs are correct I doubt I would count off for HBU calcs while grading. Maybe they get a bit of a pat on the back for Tinseth calcs, but you also have a higher chance of getting those wrong.
There are more important issues on the written than what IBU equation to use though.
It would be impressive to memorize his utilization rate chart, huh?Guess I will learn Rager. Interesting but my scratch method is closer to tinseth than rager
Anyone who wants to, can now listen to episode 11 of the podcast and you'll hear me talk about it all late in the show.Thanks Drew
EVERY question is available here:Steve, I assume its wise to explain the calculations you used. Such as: "To calculate SRM (lbs x deg L ÷ gals) × 1.5 = SRM for each grain, then add all sub totals".
The written exam questions are found starting on page 20 of 66 (it is listed as page 17 at the bottom of the page due to cover page, etc).
All questions are laid out essentially the same way:
As far as the recipe question:Quote from: This is the questionT14. Provide a complete ALL-GRAIN recipe for a <STYLE*>, listing ingredients and their quantities, procedure, and carbonation.
Give volume, as well as original and final gravities.
Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style.Quote from: This is the list of styles. Insert one of these style names in place of <STYLE*> above*Styles may include:
Czech Premium Pale Lager
Double IPAQuote from: Here is what the graders are looking for
Target statistics (starting specific gravity, final specific gravity, and bitterness in
IBUs or HBUs) and color (as SRM or a textual description of the color).
Batch size, ingredients (grist, hops, water, and yeast) and their quantities.
Mashing, boil, fermentation, packaging, and other relevant brewing procedures.
Explain how the recipe fits the style's characteristics for aroma, appearance, flavor,
mouthfeel, and other significant aspects of the style; and describe how the ingredients
and processes used impact this style.
The things that get forgotten most often:
1) Water volumes including all losses, etc.
2) Including just the recipe but not talking through how it and the processes that were used fit the style.
3) Forgetting to compare the recipe target stats with the Style stat ranges.
4) Skipping over procedures such as packaging or fermentation processes such as diacetyl rest.
5) The recipe doesn't have to win the Ninkasi. Just because your system gets 81% efficiency, you can use whatever efficiency you want to use that makes your math easy.
Same with hop IBU extraction calcs. Similarly, don't go nuts with specialty malts. Just hit the basics. Your award winning American Porter may use many different malts, but you can and should keep it simple on the exam
Hint: A REALLY good way to organize your answer is to break it into sections based on the things that the graders are looking for, and check them off in the top part of the question as you answer them. That works for other questions, too, BTW.