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Messages - klickitat jim

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61
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 07:19:28 PM »
Thanks everyone. Its my first and I owe it to this forum and others who helped me figure it out.

62
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 06:08:22 PM »
Way to go Jim!  Care to share the recipe and process?
9lbs Wyermann pils
3lbs Gambrinus vienna (though im switching to Best on both malts next time)

5 gal mash with distilled, 8gm CaCl, acid adjust to 5.2
5 gal sparge with distilled, 3ml lactic

Mashed 90 min at 150F

90 min boil
14gm Magnum at 60

Wyeast 2308 1/2 gallon oxygenated starter

Chill to 48F and pitch. Step up 1F per day to 68F.
At terminal gravity chill to 30F and pitch gelatin.
After 5 days rack and bottle at 2.5 volumes

63
The Pub / Re: In the immortal words of Ken Kesey....
« on: June 22, 2015, 05:38:16 PM »
I've been thrown under the bus, does that count?

64
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 05:26:55 PM »
I was mildly disappointed that my Dunkel didnt place until I saw this



They combined Amber Dark and Bock, and the 2015 NHC Dark Gold Medalist took 3rd. That must have been one heck of a flight!

65
General Homebrew Discussion / Woo hoo!
« on: June 22, 2015, 05:00:10 PM »


66
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle
You learn not to comment, as you will often be wrong.

I have been told to decoct a German beer for better results, it was double decocted.
Use Munich malt next time, it had a big % Munich.
Your Helped should be all Pils, it was.
And so on.

How well would you do?
My MO is describe it, score it, compliment it, offer a generic suggestion.

67
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle

68
Yeast and Fermentation / Re: New Yeast Company
« on: June 22, 2015, 05:15:18 AM »
Imagine if Club of the Year was organic, oh the discussions we coul have.

69
The Pub / Re: If I could bother my friends here for a little help...
« on: June 20, 2015, 05:24:07 PM »
I want to see a t-shirt with a brewery logo and above the logo "2 out of 3 bots prefer"

70
Equipment and Software / Re: FWH in BeerSmith
« on: June 20, 2015, 02:05:23 PM »
So many things are much better if you don't measure

71
Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 19, 2015, 05:02:43 PM »
I didn't mean to imply incivility. I was thinking more along the lines of opposite but complimentary.
I read it over, you weren't implying,  and mark was just adding on, not insinuating that you were implying .

72
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 19, 2015, 03:15:48 PM »
So now BN actually had a higher success rate than QUAFF?

73
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 19, 2015, 09:36:45 AM »

Not a lawyer, but two spaces is where it's at, no matter what HTML may have taught us.

Also: Oxford comma for life.
From typing class I was told that two spaces after a period should have died out after the creation of fonts with proportional spacing. Characters in monospaced fonts have identical widths, so a " W " takes the same amount of space as a " . " . The two spaces after period rule was intended to make reading comprehension easier and dates back to the type writer. Moveable type in printing had proportional spacing, but this wasn't possible with early typewriters.
Good to know

74
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 19, 2015, 09:06:21 AM »
So, apparently I didn't realize that clubs get points toward COTY for every entry submitted regardless of score.

So is this your way of saying that it takes a good beer to win a medal, no matter how many are entered?
That's what I was thinking but then it seemed like someone indicated that total entries counted. I'm way confused I guess.

75
Events / Re: NHC 2016 Location
« on: June 18, 2015, 08:44:48 PM »
Personal confession - was driving from Rehoboth Beach to home after the conference, and when we crossed into Maryland it dawned on me what Delmarva stands for. Doh!

It's not apparent to many travelers that Delmarva stands for Delaware-Maryland-Virginia.  The Delaware and Maryland parts are easy, but the Virginia part is not apparent until one looks at a map.  Delaware used to be part of Maryland at one point.  It was then a part of Pennsylvania.  This tug of war is the reason for the establishment of the Mason-Dixon line.
Cool. I wonder how long till they call my area Wagonho?
I live in Mass near the NH and Vermont border. VENHMA? MANHVE?
Ver-hamp-sachusetts!
Pronounced verns hamster chewed shoes

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