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Messages - klickitat jim

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One last unpopular opinion. Quit with the culture appropriation! You can't brew Klickitat Jim beer if you aren't Klickitat Jim. But I'm ok with you calling it Klickitat Jim Style Beer.

Ingredients / Re: Hop addition time for maximum flavor?
« on: December 31, 2016, 09:56:00 PM »
Science or Art?

Forest said "maybe both is happening at the same time"

Ingredients / Re: Hop addition time for maximum flavor?
« on: December 31, 2016, 09:14:03 PM »
My experience 100%. You can take all cool tricks and make them work everywhere. Fully agree on noble or English hops. Best at 10-15 min. In my opinion.

I know it's just a matter of time till we get the "flavor is aroma" lesson. And I totally understand that, if we're talking ear-nose-throat doctor stuff. But my thought on that is good ahead and try an IPA that has 60 IBU at 60 min, and the rest of the hops dry hopped. It ain't going to have that great of flavor even though it might be maxed out on aroma. Some of this "science proves it" stuff just doesn't take into account the reality of art.

Oh thanks, dude

General Homebrew Discussion / Re: Low oxygen brewing yield
« on: December 31, 2016, 08:59:50 PM »
No let's say motivation for the homebrewer. If he brews a RIS he may not " need " the lodo techniques as much.
"Need"? Maybe not just imperial stout.

Ingredients / Re: Hop addition time for maximum flavor?
« on: December 31, 2016, 08:45:57 PM »
Avoiding the typical pedantic debate on what "flavor" is or what "most" is, or even what "is" is... I will second the motion for hop flavor coming from a whirlpool stand at 170F for 15-20 minutes in hop forward America beers. And it produces enough aroma that dry hoping can be ignored, but then we'd have to debate what "enough" means .

My IPAs and APAs get a 60 min bittering charge and the rest go in at 170F for 15 min. I dry hop usually but not always.

In my opinion it's possible to over do dry hopping.

In my opinion, you can get hop aroma without dry hops.

My gripe with the BJCP, in addition to the issues others have stated regarding competitions, is the amount of data the require you to learn. I have zero interest in some styles: I don't buy, drink, or brew them. Why make everyone learn all the styles? A jack of all trades is a master of none. Let folks study styles they're passionate about in great depth, and then judge those styles. I'd bet the feedback would be more meaningful, but then smaller comps would have issues hosting all categories.

I think this is an excellent idea, especially at the "Recognized" level.  General brewing/problem knowledge and 3 specific categories.
I'd be all for a competency test for each style.

Re: BJCP stuff... there are enough questions and time limit on the online exam that having the answers in front of you, if you knew nothing, would be difficult to cheat and pass. I could see someone getting a buddy to take it for them, or sit next to them and give the answer. That doesn't work come tasting exam.

Here's what I think. I've met more good judges than bad. But no one vents about good ones. And one really bad one will get a lot of air time.

I wish they'd kick around this idea. Think of it as a business selling a product. In this case the product is good score sheets. But what if the product was beer glasses? If every case came with 10% broken, educating your customers to expect 10% breakage is not going to work in the long run.

If the BJCP has a plan of existing for years and years, they probably have to come up with a plan.

In my profession we weight risk against reward. In this case, the risk is AHA getting sued, and the reward is photos of text that most of us kinda know already. At least we know the point, if not the verbatim text.

I like the enthusiasm and intent. The means makes me nervous. But I'm just a dude

Those who question the value of BJCP or Cicerone certification should get certified then re-examine their opinions.  That should be unpopular in this thread!  :)
Awesome. And unpopular lol

I attribute some of the "nit pick" blowback to some judging styles. One of the best bits of encouragement I got regarding judging is to start with a view point of looking for what is GOOD about the beer. We're too focused on finding faults it seems. Finding fault is easy. I prefer, and I think many entrants would appreciate, here's 3 nice things about the beer, and here's a couple things that could be improved. That and "there were better beers in the flight" is kinder than "you suck as a brewer".

My unpopular view of competitions is that they are a fun fund raiser for brewing clubs.
I think "fun" is the key word here.

If you're entering for ribbons or feedback, it can be a crap-shoot.

If you're entering for a fun evening of hanging with homebrewers and cheering on your club, you'll never be disappointed.
Yup. Folks need to learn how to interpret feedback. I'm sure Palmer took more than 6 minutes to write How To Brew. You can't expect judges to teach you how to brew in 6 minutes. Having said that, judges also need to understand that the purpose of a competition is to raise funds for the host club. Writing snarky hurtful feedback not only hurts the brewer but the fund raiser as well because they probably won't be back, and bad word travels fast. You're hurting the BJCP too. So don't do it please.

My unpopular view of competitions is that they are a fun fund raiser for brewing clubs.

I am NOT a fan of fruit, spices, coffee, chocolate, etc. (including, now, vegetables--yuck) in my beer. If I want to taste grapefruit, I will eat a grapefruit, but please don't put it in my beer. It's not that I'm a grouchy old man clinging to a "back in my day" mentality, nor am I a Reinheitsgebot fanatic. And I keep an open mind when tasting beer. But I have never found a beer's flavor to be enhanced by adding this stuff to it. It just tastes really gross to me. And pumpkin beer? No thanks.
I remember Denny saying that people should make beer flavored beer. I thought, "what fun is that?"

But... he's right. So are you.

One of my unpopular methods is that I have two stirplates, which I only use for stiring agar into plate and slant media. I use oxygen to make yeast starters, and I pitch them at high krausen rather than letting them go dormant and crash/decant.

Hopefully it stays unpopular. I'd be fine with that being my little secret.

For most beer drinkers these terms are interchangeable. IPA, craft beer, microbrew.

These same people know for a fact that dark beer is strong and thick, and German.

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