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Messages - udubdawg

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151
General Homebrew Discussion / Re: Judging at NHC
« on: June 04, 2014, 08:57:38 PM »
flights at NHC finals are fairly unique in being fairly evenly sized.  We're talking 12 regions, top 3, minus perhaps someone who didn't ship, some 3rd place 1st round entrant who didn't manage 30, and adding a couple of administrative advance entries.

previously we've had 3 teams for the last few NHC finals.  makes for just over 10 beers each.
Months ago it was discussed that we needed 4 teams if we were going to grow the Finals.  I hope this happened; 38/4 is going to be fun.  38/3 makes for a long morning, especially for whomever is judging with Beertracker.

(haha, take it easy Jeff!  I've got nothing but love for ya!)

cheers--
--Michael

152
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 04, 2014, 11:34:18 AM »
"All Forums meet-up"
I heard next Friday at noon...
Room still TBD?

153
Other Fermentables / Re: Melomel with Juice
« on: May 30, 2014, 02:10:22 PM »
I don't have a hard/fast rule.  Depends on the specific juice (some of them are very powerful, others more delicate) and the batch size, and things like how big the bag of frozen fruit is.  I keep it simple, so using a gallon of juice and a 2x 3-lb bag of blueberries, for instance, is definitely something I've done.  Pretty sure that was a 3.5-gallon batch; ask AmandaK how it turned out.  ;)
I do tend to stuff 25C and 28B with fruit character and then blend in "straight" cider or mead to taste later.  Easier to go too high and blend to get the balance I like than finding out later I'm low on fruit.  YMMV

if that 100% blueberry juice was just slightly cheaper, I'd drink it every day.  the juice, not the melomel.
well, both.

154
Other Fermentables / Re: Melomel with Juice
« on: May 30, 2014, 12:34:03 PM »
RW Knudsens is great; I've used blueberry, tart cherry, black currant extensively, cranberry and a couple others on occasion.
However I do always use SOME whole fruit.

155
General Homebrew Discussion / Re: Blending. Again.
« on: May 30, 2014, 10:49:26 AM »
I'd make an extra bitter dunkel and blend together into a smaller bock, but I'm crazy like that.

156
Homebrew Competitions / Re: Overnighting NHC entries
« on: May 29, 2014, 09:11:18 AM »
(going off on a bit of a tangent in case this helps people in the future...)

shipped in >90F weather last year, ground, took 2 days, and we managed a medal and almost two more.

also, before anyone pays for 2-day, make sure it will take longer than two days to use ground.  our packages make it from KS to Michigan, Pennsylvania, and most of the country in 2 days.  The price difference between actual "2-day" and ground that takes two days (sent Tuesday, out for delivery today) was $96 vs $25 in my case. ($48 vs $12.65 x 2 boxes)

The last time I used 2-day for anything it actually arrived in one day and then sat at FedEx for a day because "delivery not scheduled"    ::)  Lesson learned.

157
Commercial Beer Reviews / Re: Victory Dirt Wolf IIPA
« on: May 28, 2014, 04:09:35 PM »
great beer; agree with everything already said.  nice job Victory!

158
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 28, 2014, 03:38:22 PM »
Here's a Belgian the I just tapped. It's a light version for my wife. So ~100 calories. Makes for a good summer session beer.






Sent from my iPad using Tapatalk

cannot stand the hell I feel, wondering if this is real.
(...or something like that.)

once again: amazing photos, and thank you for sharing.   8)


159
Events / Re: Pro Brewers "NIGHT"
« on: May 27, 2014, 07:26:06 AM »
maybe an example of something attendees may experience that wasn't available in previous years would help with the mentality Fred mentioned.  Will pros be pouring beer in seminars?  Taking shifts in the social club?  wandering among the throng gathered outside the banquet area pouring their beers?

Pro Night was a known, while the changes are an unknown.
just sayin'
understood, but I don't want to state something that isn't so.  I'm sure more will be rolling out on this soon.

Fred, can you tell us any more yet?
as mentioned here:  http://www.brewbound.com/news/2014/aha-national-homebrewers-conference-to-feature-commemorative-bells-beer

...it appears there will be a "Local/Craft Brewery Lounge"
I'm guessing (hoping) a few other brewers will rotate through this, similar to clubs rotating serving in the social club?

*edit* - although I'd be pretty happy just drinking Bell's the whole time.   ;D

160
Other Fermentables / Re: aging mead
« on: May 26, 2014, 05:21:29 AM »
sorry jimrod; been away a while.

I was asking about pH initially because your mead stopped so early.  You should be monitoring it during fermentation to ensure your yeast are healthy.  It is generally not a problem with melomels but I wanted to make sure it wasn't simply too low for the yeast to keep working.  In such a case pitching more yeast wasn't going to help. 
As it turns out, your pH was plenty high and from the immediate re-start upon dilution it seems pretty clear the alcohol tolerance of the yeast was simply not as high as we assumed.  I have no idea how low of pH this yeast can handle, fwiw.

as for "optimum" pH, you seemed to be talking about for drinking.  I was talking about fermentation where I aim for the high 3's.  I get the yeast happy and worry about adjusting later if necessary when it comes to drinking.  And stability aside, the exact number isn't as important as whether the acidity is in balance with the other aspects. 
for bottling, below 4.5 will inhibit some bacterial growth, especially below 3.5.  above 10% ABV will also do a lot.  Below 4, 12%, kept cool, sulfited; together I'd feel good about bottling.  With significant residual sugar and some nitrogen still in there I'd need a lower number to be comfortable than, say, a dry show mead.

161
General Homebrew Discussion / Re: NHC Second Round Recipe Entry
« on: May 20, 2014, 05:17:18 AM »
beer recipe went smoothly but for cider had a lot of errors before I figured out what characters it didn't like in certain spots.

162
Other Fermentables / Re: aging mead
« on: May 19, 2014, 12:44:44 PM »
dry cider would help with the sweetness, though probably not with the relative lack of apple compared to your honey character. 

also, we really don't know why it stopped.  I still haven't seen any pH posted, or any mention of nutrients added during this fermentation.  I don't pretend to know alcohol tolerance for WLP070, but I've never had 71B stop that early which was one of the yeasts pitched.  (granted they weren't exactly pitched into a friendly environment)

It's a bit late now that 3 yeasts have been tried and the mead racked away from them, so, if it were up to me I'd probably chock this one up to the learning process and decide to do a few different things with it.  Store a gallon in a jug - it is amazing how time can mellow what initially seemed like excessive sweetness in a well-aged sweet mead.   Take another couple gallons, water the alcohol down with some apple juice, adjust pH if necessary, add some nutrients, and pitch some 71B.  Mix another gallon with dry cider to taste.  etc, etc.



163
The Pub / Re: Woo invades hop growers
« on: May 19, 2014, 10:03:56 AM »
just in case there are brewers in here who like me pay no attention to homeopathy but have had a significant other who spent a lot of time playing Sims:

"Woo" or "woo-woo" apparently does NOT refer to sex, but rather is a term of skepticism for pseudoscience.

"I learned something today!  Thanks Google!"

...carry on!

164
Other Fermentables / Re: aging mead
« on: May 16, 2014, 06:44:48 AM »
if the 1.150 and 1.058 numbers are accurate you're barely above 12%.  I often wish I could get mead to stop at such a low ABV.   ;D
85F is not great but won't ruin your mead over the time period you are talking.  I'd still have it inside rather than in a constantly varying temp garage.  You've already racked it (you completely filled the carboy, right?) so I suppose I'd forget about it for a while and start figuring out what you're going to blend in.  The stuff I've enjoyed that has been this high or higher on FG has been very high alcohol or aged several years and usually both.

other than the sweetness, how's the honey/fruit balance?

165
Beer Recipes / Re: Kolsch grain bill
« on: May 15, 2014, 06:47:26 PM »
Vienna is fine.  I use pils + Kolsch malt, generally 1/4 but up to 1/3.  Kolsch malt is more like Vienna than Munich.

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