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Messages - udubdawg

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241
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)


242
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

243
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.

244
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.

245
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.



246
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!

247
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?

248
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.

249
General Homebrew Discussion / Re: IPA dry hop survey
« on: May 15, 2014, 10:06:33 AM »
couple ounces at a time in 3 gallons usually.  4 days, +/-1 day, temp in the upper 60's.  most often dry-hop twice, sometimes once, occasionally 3 times.  Occasionally pitch some with the yeast, otherwise all done in the keg.
don't generally whirlpool.

250
Other Fermentables / Re: aging mead
« on: May 15, 2014, 09:36:07 AM »
you don't need to refrigerate, but unless room temperature is also 85F just leave it at room temp and forget about it for a while.  perhaps make a dry version in the meantime...

also, I see from the other thread that this a cyser.  Did you research the nutrient requirements of the yeast?  How about pH; have you been keeping track?

251
I've always heard it was beer nerds deciding which beer nerds get let into the club. (I'm still waiting the results of my exam...)

Except that the exams are graded blindly.

When grading, you have no idea what city's exam you'll get until the exam is being sent to you and the only identifying mark on an exam is a random number assigned to the examinee.

I am also waiting on the result of an exam, but I'm not posting false rumors on forums about it. :P

I know what you're saying, but I took the previous post to be talking more about what level of beer geekdom deserves to get into the "club" rather than what individuals. 
I do believe we have some graders who are too harsh.  I want a bunch more National judges, so they can help grade and I can grade less.   ;D

It's the people that complain about how long it is taking that annoy me.  I've had my co-grader lose their job or have an immediate family member have a medical emergency while we were grading.
I found 84 spare hours in a one-month period to grade my last set.  That's a ridiculous amount of time to volunteer for 20 exams, let alone the 9 I got.  Most don't take that long or I'd never do it again, but even the fast sets are a huge % of my free time to donate.  I would prefer people just said "Thank you" and accepted that a purely volunteer organization is going to take some time...

/threadjack...

cheers--
--Michael

252
The Pub / Re: Suggest a Port?
« on: May 14, 2014, 08:34:46 AM »
lots of tasty stuff mentioned.

I prefer a fairly inexpensive aged 10-year tawny port.  I've had a little better, but this is the one that makes me happiest from an enjoyment/price standpoint.

http://www.quintadoportal.com/en/quinta_do_portal/o_douro/port_wines/aged_tawny_ports

my current bottles are labelled $28.99 though it doesn't seem to be sold locally anymore.  bummer.
Regardless of price I prefer it slightly over Taylor Fladgate (though I haven't done that fun head-to-head in a while and should revisit!)   8)

I almost had some last night, but went with some V. Sattui Madeira instead. 

cheers--
--Michael

253
Events / Re: Was the Philly BNA really that bad?
« on: May 13, 2014, 06:14:29 AM »
So is the consensus to attend or forgo?  This is my first NHC and am looking to take advantage of all that is offered, but if the general sentiment is save $50 and do something else then I don't have a problem doing so.

Cheers and looking forward to next month!

I have been happy going to NHC for many years without attending BNA ever.  Wednesday is a good night to see what's available locally within walking distance, which is usually quite a bit.

not that this will change Jeff's stance, but just a reminder that it is on Thursday night this year for anyone thinking about going.

254
Events / Re: 2014 NHC Seminars Posted
« on: May 09, 2014, 10:31:31 AM »
hey, are there any legal limitations on serving samples during seminars this year?

Such as not before a certain time of the day ala Philly?  Or perhaps certain commercial beverages not allowed if not distributed in MI, that sort of thing?

...just trying to make a fully informed decision on where I spend my time.   8)
I know that Moonlight Meadery is not allowed to serve their Sour Mead because of distribution laws.

PM me their room number and the secret knock when you figure it out, OK?!   ;D

255
Events / Re: 2014 NHC Seminars Posted
« on: May 09, 2014, 09:31:51 AM »
hey, are there any legal limitations on serving samples during seminars this year?

Such as not before a certain time of the day ala Philly?  Or perhaps certain commercial beverages not allowed if not distributed in MI, that sort of thing?

...just trying to make a fully informed decision on where I spend my time.   8)

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