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Messages - udubdawg

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16
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 08:30:43 AM »
I don't really disagree, but nearly strained myself with the eyeroll at this quote (emphasis mine):

“I’m a pro brewer who literally cannot stand homebrewing since I’ve gone pro,” emails Jen Nad from Montreal. “Just doesn’t interest me, not much free time anymore, or rather it’s so time consuming and messy that I’m not willing to sacrifice my free time to do something I can do at work that’s a million times more fun and better tasting.”

17
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 08:04:16 AM »
Ignore Dave and his continual need to trash the guidelines.  It's not lemon, it's lemon zest.

It goes in SHV

30. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the
dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and
vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips,
hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable
sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with
other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be
entered. See Category 29 for a definition and examples of fruit.

18
Cool, thank you!




 8)

19
interesting; celebrating beer from a place doesn't sound at all strange to me.  Those words are on the top of Hieronymus' blog, aren't they?


20
Other Fermentables / Re: Mead finished below 1.000, tastes sweet.
« on: July 12, 2016, 08:31:56 AM »
the interplay of sweet, acid, fruity, tannic, alcohol can be tricky to the palate. 
Last fall had a delicious wildflower trad the maker insisted was 1.001.  Beechum and AmandaK were there; tasted more like 1.010 to us but hey if he's certain, who am I to question it?

Have a blackcurrant melomel that's just a couple months old now.  People are calling it barely off-dry.  It's 1.025. 

on a side note, Pete do you mind telling us *how* sweet you go with your cranberry?

cheers--
--Michael

We have really enjoyed Schramm's Black Agnes and Red Agnes. The acidity of the currants really offsets the residual sweetness. Maybe moreso in the Red.

haven't had the Red, but had Black Agnes at NHC '14 and '16.  That's a TON of sweetness but I get why people like it.  Ken is the best at balancing sweet mead.  Took a gravity reading on a bottle of his first batch of Nutmeg - 1.088.

21
Other Fermentables / Re: Mead finished below 1.000, tastes sweet.
« on: July 12, 2016, 06:20:42 AM »
the interplay of sweet, acid, fruity, tannic, alcohol can be tricky to the palate. 
Last fall had a delicious wildflower trad the maker insisted was 1.001.  Beechum and AmandaK were there; tasted more like 1.010 to us but hey if he's certain, who am I to question it?

Have a blackcurrant melomel that's just a couple months old now.  People are calling it barely off-dry.  It's 1.025. 

on a side note, Pete do you mind telling us *how* sweet you go with your cranberry?

cheers--
--Michael

22
plenty of amateurs and pros add nutrients, but I'm not aware of much degassing.  And not "staggered" so much as "the yeast told me it needed something so I made it happy"



23
General Homebrew Discussion / Re: Lost and Found Beer Stories?
« on: June 22, 2016, 07:05:29 AM »
this happens to me all the time, but usually with mead.  And the results are usually spectacular.  Just found a few more gallons of blackcurrant/raspberry melomel from a few years back.  I think a few of you tasted it at NHC.  Curt Stock of course said it "needed more fruit" but that's Curt; he'd say a piece of liquified fruit needed more fruit.   ;D

24
General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 09:05:52 PM »
The Homebrewers' Favorite Beers vs Best Beers In America gets discussed every year. Everyone here realizes what it is, but on other sites there is annual outrage. Whatev.

I would like to see a list of our faves though, if we all actually filled it out.

25
Beer Travel / Re: Columbus Ohio
« on: June 15, 2016, 08:44:13 AM »
I visited Columbus for the first time on my way to NHC.  Since I was judging the state fair homebrew I wasn't really in a beer mood afterwards, but I have to say that the beer at Wolf's Ridge was very tasty and if you're in the mood for a more "fancy" dinner - the food was excellent.  Best meal I had on the whole 11-day trip.

26
Homebrew Competitions / Re: NHC 2016 Final Round scores
« on: June 15, 2016, 06:24:55 AM »
It must be fun to judge the NHC final round with all the great scores. Great job!

Yes, and no.  Mostly good to great beers, but there are some stinkers on occasion.  Guys next to us received a really problematic Black or Brown IPA.  The first bottle was awful, so they asked for a second bottle, and it was only bad.  They wound up giving it a 19 (which honestly is the same as a courtesy 13 in most competitions).  Much like any other competition, bad bottles show up (infection or similar problems), and other times, it's a rushed rebrew that didn't turn out the same.  This one had some manner of infection.  They poured the steward a big cup to 'thank him' for bringing it to them.

Totally agree with Toby's comments.  Some of the 2nd round beers are awesome.  Some of the styles that would benefit from rebrew are not, and the age shows, or, the rebrew is not as good as the one that got them there.

I was lucky enough to also judge 2nd round NHC BOS last year (San Diego).  Even then, we narrowed down to about the top 12 somewhat quickly.  After that, it got very difficult.
The Gueze that won that flight was simply phenomenal.

Going through the 24 beers (2 didn't send a 3rd bottle and weren't represented) quickly is the only way the hefe managed to win.  We wanted to kick flawed beers as soon as they landed on the table but couldn't hear over the stewards so we did have to let them finish.  After that though, 30 minutes.

27
General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 15, 2016, 06:21:27 AM »
Sadly, I took the pic... :) and no Amanda!?!

No, not this year. :( Minneapolis though!  :D I'm sad I missed you all.

I had to stay off the Forum during NHC week. We were down in Ft. Lauderdale on the beach for a family vacation. NHC 2017 is already marked off in the calendar, so we have no conflicts!

See you in Minneapolis. You had your priorities right when you were in FL.

I dunno man.  We're family too.   8)

28
Homebrew Competitions / Re: NHC 2016 Final Round scores
« on: June 13, 2016, 03:19:20 PM »
Just checked the site and was able to log in and check scores.

I got a 38.5 for my Old Ale and it advanced to mini-BOS.  I bet it got docked a bit for some papery oxidation that I have been picking up on in the last couple weeks. Oh well, there is always next year. Congrats to all!

I was lead judge on that category; let me know if I judged it.  More likely you were robbed and Dixon was just hammered when he did your scoresheet.  ;D

FWIW, though, I have never hit 40 in the Finals, and now have 4 medals.  38.5 is very good

29
General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 12, 2016, 03:14:15 AM »
Make cider - we don't require beards.

30
General Homebrew Discussion / Re: Denny hits 500 today...
« on: June 10, 2016, 04:41:06 AM »
[obligatory: "he doesn't look a day over 110!" here].  ;D

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