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Messages - udubdawg

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136
What will make things interesting is in a competition. Putting a table strength saison up against a Tripel.

since this information should be mandatory, I think it should be fairly easy for comp staff to split up the saisons, and make sure that table/super ones are judged with similarly sized beers.

It is a question I've got for the AHA though:  Do they foresee combining/rearranging categories for NHC next year?  Basically, if the guidelines aren't significantly changed further, would we have 40 medal categories consisting of exactly what has been released so far? 
'cause we're gonna have like 40 International Lagers entries, and 1000 American and Specialty IPAs...

137
the local "fizzy bug" in my parts sticks to the sides of the bottle even better than just about any pesky Belgian yeast.  Someone with suspect sanitation practices brings such a bottle to just about every club meeting I go to. 
If it doesn't rinse off, I have soaked/scrubbed and re-used bottles, but it's generally not worth the effort for me to scrub with so many bottles on hand.  YMMV.  So, if you want to do the work, I would not worry about being able to sanitize your bottles again.

You should also not have a problem sanitizing any equipment that came in contact with it, but then again, how expensive is a little tubing and a new bottle filler?  $5?  And review all sanitation practices, as usual.

138
General Homebrew Discussion / Re: NHC Scores
« on: June 28, 2014, 12:18:18 PM »
39 for a bronze last year.  silver and gold both got 39 this year too.  Yes, everything loses a few points in the finals I've found.  The light lager medals I awarded scored 37-40 too.
had a co-brewer effort on IPA that lost a couple points since March but that was expected.  Still happy with 37.5.

common cider...ugh.  34.5.  I've served my cider to several of you and it's better than that.  Pretty close to medaling this time so I'll ignore the score and wait for the better/updated guidelines.  Actually I guess that is an improvement on my cider scores from last year. 

139
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 03:16:54 PM »
sorry if that was too Full Enginerd for present company. 

I didn't calculate it; I've just memorized the number from scores of top pressure discussions my friend (who did calculate it) and I have had with internet denizens over many years. 

I'll reiterate:  If something works, keep doing it.  I've had at least a couple of Drew's saisons and they are excellent.   

140
Other Fermentables / Re: Cidre noche
« on: June 26, 2014, 01:46:54 PM »
I'd head on up to the Wenatchee area and visit Snowdrift, especially whenever they release that red-fleshed apple cider again.  But yeah, Nat's Revival Dry is a great cider.  Among the trio of PT area cideries I prefer Alpenfire, but you can't go wrong with Finn River either.

141
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 12:48:38 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.

142
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 11:15:49 AM »
I've never had a problem or "stall" with Dupont either.  I follow the same pitching/temp profile as Drew.

Though I use an airlock.  Always.   8)

143
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 05:10:02 AM »
I noted the Dupont 1 vs Dupont 2...is there really a difference between 565 and 3724?  Always wondered but had just assumed they were the same.

144
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 25, 2014, 05:11:49 PM »
OP, have you narrowed down what you want to do, style-/alcohol-/sweetness-wise?

145
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 07:51:39 AM »
my go-to yeast for most American Ales, especially Cat 10 but I use it in 14B as well.  Love it.

146
Ingredients / Re: When you can't get proper german saaz
« on: June 21, 2014, 11:00:06 AM »
I've had some really crappy Sterling, and some Sterling that was almost a perfect substitute for Saaz.  Nothing else has really come close.

it isn't a problem for me, as I use Mittelfrueh much more often, and love Liberty in its place.  Of the stuff I make regularly, BPA is the only style where I really need/prefer Saaz.

147
Yeast and Fermentation / Re: Banana from WLP029?!
« on: June 20, 2014, 08:26:43 AM »
sulfur from 029, yes.  Banana, no man, never. 

Does it have the white grape character?  To me that is the most distinctive part of 029, and my favorite part (if subdued).  Without that I would immediately suspect a mislabeling of the vial, especially if it truly dropped clear that fast.

148
kinda silly, and telling, when no foreign beers make your top 50.  Again.

if we're going to do this, I will reiterate what I've said in previous years:  Call it what it is - Homebrewers' Favorite Beers.  Not "here's the best beers in America" ...because it is not that.

149
I've never made undrinkably bad beer, but have had a few fizzy bug infections and a couple batches of apple cider vinegar.  Although after Gary Awdey's talk I'm scared to death discovering mousiness in my cider.   ;D

worst mistake was probably at the end of an incredibly long double brew day, pitching the belgian yeast onto the dunkelweizen and the weizen yeast onto the patersbier.  beers turned out OK good, but all that work to end up with something different than I aimed at was pretty deflating at the time.

150
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 19, 2014, 09:21:24 AM »
during the talk the beer seemedfairly caramelly to me, though still delicious.  I could have sworn I saw something like "12% Cara-amber" up there on the screen.

man, am I good or what...
38% Pilsner Malt
38% Vienna Malt
12% Dark Munich Malt
12% Weyermann Cara-Amber Malt

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