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Messages - MDixon

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Beer Recipes / Re: Wit Recipe
« on: July 22, 2011, 05:39:23 AM »
Just leave them out. See what you think. I like the complexity the small amount of pepper adds to the mix, but putting them in the fermenter would add something different.

Basically I made many incantations trying to get back to an extract kit I made which scored 42 at comp and was a darn nice Witbier. Getting the AG up to par I always thought it needed a little more spice and I decided to add just a few peppercorns and that seemed to make the difference in the end. I spin everything to dust in a spice grinder and add near the end of the boil. I guess you could boil them and add, but I wouldn't bother. Decide if you like the outcome as is and then tweak to make it what your desired witbier would be...

Beer Recipes / Re: Wit Recipe
« on: July 21, 2011, 02:11:10 PM »
I set the flame to barely kiss/lap at the bottom of the kettle as the temp is ramping up and stir, stir, stir for at least a few minutes after I reach my desired temp. I'm generally dead nuts on. I use a thermometer I got at WalMart which I have found is fairly accurate when tested against my lab quality Hanna ChecktempF

Beer Recipes / Re: Wit Recipe
« on: July 20, 2011, 04:16:19 AM »
I don't know that I have ever tasted a witbier yeast starter so I'm no help with that one...

The Pub / Re: what not to name your brewery
« on: July 19, 2011, 05:54:50 AM »

Beer Travel / Re: Best Nashville Breweries?
« on: July 18, 2011, 03:01:40 PM »
I wanna say sometime last year. This seems to confirm what I heard:

Ahh, found it, must have been in the last few months...our deadlines for June are May 1 so sometime before then:

Beer Travel / Re: Best Nashville Breweries?
« on: July 15, 2011, 09:33:15 AM »
FWIW - Dave Miller (yes that Dave Miller) was at Blackstones and I heard he retired, but has since returned.

Beer Travel / Re: Best Nashville Breweries?
« on: July 14, 2011, 02:56:17 PM »
Yazoo, Blackstones and Boscos are always good choices for solid brews.

Now for consumption you may want to eye Flying Saucer, Broadway Brewhouse (have never been there), or Mellow Mushroom (there either).

Commercial Beer Reviews / Re: Aecht Schlenkerla Eiche - draft
« on: July 13, 2011, 02:46:19 PM »
I have no idea if it is now a year round or not. The Birch in Norfolk tends to get odd brews I've never seen anywhere else and they had a keg so I went for it. IME smoke tends to diminish over time and this was certainly not diminished.

FWIW - The Birch doesn't hold back kegs, they haven't been opened long enough to be holding back.

Beer Recipes / Re: Wit Recipe
« on: July 12, 2011, 06:05:21 PM »
I prefer 3944 at 68F. 400 was a bit tamer in my various incantations, YMMV

Again, it all will be moot once the new exam strategy in in place. The essay and taste will be separate exams with different time limits.

As far as why a partial retake gets more time, I'm not sure. You really need no more time for the taste, when I did a taste retake I found myself twiddling my thumbs waiting on the next beer. The proctors do need a bit more time since they fill out an extended score sheet. Probably 15+ min per beer for them would be best.

You don't have to stop writing your thought, just flip a coaster over the beer. Generally it has been poured a few minutes prior to serving so if you need a couple of minutes before evaluating, no big deal. As far as the style guidelines, the examinees need to learn the styles. Sure they are generally available at competition, but when you sit on the BOS table you rarely have time to site and digest the style guidelines and under the new exam strategy the essay exam will determine who becomes a higher ranking judge and who does not.

Beer Recipes / Re: Wit Recipe
« on: July 07, 2011, 06:34:31 PM »
I've never done a cereal mash (wheat + malt) and have not found it to be a problem.

Beer Recipes / Re: Wit Recipe
« on: July 07, 2011, 05:15:28 AM »
Take the cracked/crushed/whatever raw wheat and boil with water (doesn't really matter how much so long as it is soupy) for 15 min or so. You can do this easily on the stove, and could even do it ahead of time. I then add that to the mash or start the strike with the water since it is hot. My first temp is pretty cool at 104F so it may take some adjustment to get the mash temp right for the first rest. If you've not mashed that cool before, be sure and taste as the mash progresses. It's pretty nasty (kinda acidic) at the cold temps and is interesting how things change over time.

(Keep in mind I kettle mash so I ramp up the temp instead of infusing the mash with hot water for the next rest.)

First of all, you should have had a blank grid made up before the exam started.

While you "feel" this saved you time somehow, I just cannot figure out why. It's three columns (two vertical lines) and four rows (three vertical lines). Drawing them ahead of time squeezes your answer into a confined space and saves no time.

Do this, take a piece of paper and draw the lines freehand (really, freehand, graders do not care a flip about straight lines). How long did that take? So whatever time you saved, say 5 seconds how much can you write on a topic in 5 seconds? Would those extra words have made the difference in score? I'll bet I could freehand grid a piece of paper as described above in 2 seconds or less.

I read in dummies about preping this and that and I tell my examinees to not number ANYTHING. I take time after the exam to have them number every sheet in a way which will be the same for all examinees who took that exam. Trust me, the graders like that.

There is only one piece of paper prep work I think examinees should do prior to the exam. Take a ruler and mark the margin 1" from all edges with a black magic marker. During the exam place that sheet under every sheet of paper you are using to take the exam and do no write outside that margin.

At the judging table one does not get forever to judge a flight. The competition must move forward. As a judge one should be striving to complete the judging of a beer in 10 min. Sure we could give everyone another hour, but we never have and IME the best judges convey information quickly.

FWIW - the new online exam will be even worse, timed and you cannot go back to a question.

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