Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - udubdawg

Pages: 1 ... 19 20 [21] 22 23 ... 67
301
Other Fermentables / Re: First wine
« on: December 18, 2014, 07:39:01 AM »
doesn't appear we have many wine makers here.

i'm going to go with the wine expert gewurtz and see how that goes.
http://labelpeelers.com/wine-making/wine-kits/selection-premium-wine/selection-california-gewurztraminer--wine-kit/

most of my efforts with grapes get made into pyment.
But, although I haven't made that exact kit I've been happy with the company on the 3 others I've made.  that's all I got for ya. 

good luck--
--Michael

302
Other Fermentables / Re: Sweetening cider for SWMBO
« on: December 17, 2014, 11:08:59 AM »
yes 1.025 is reasonable for a sweet cider.  I sweeten to about 1.004 for myself and 1.008 or 9 for most competition.  With my very high acid levels most people find them just slightly off-dry.

I recommend you take some samples and sit down with her and sweeten to taste before considering sweetening (and perhaps overdoing it) the whole keg.  Impression of sweetness will of course change with carbonation, acidity, tannin, serving temperature, so tasting at serving temp/carb is best, but you can still get a good idea.

I'd have some acid and perhaps a little tannin ready to play with while you're adjusting sweetness.  carbonator cap and a plastic bottle will come in handy too for a fairly quick test. 

good luck--
--Michael

303
The Pub / Re: Founders Sells Minority Stake
« on: December 17, 2014, 09:36:40 AM »
I like it.  Pay back those relatives and in-laws who have helped get you started/kept you afloat with some retirement funds, open some distribution channels, and still keep the majority of the business and make beer the way you want to.

304
Homebrew Competitions / Re: NHC 15
« on: December 16, 2014, 09:58:29 PM »
Is there any word yet on when the St. Louis Region for NHC will be held?  Just curious where it will fit compared to other midwest regions as far as planning brews.  Getting close to time to brew some of the beers for NHC and that 3-4 week window makes a pretty good differnce.

not officially.
However, I've seen the weekend of March 27th mentioned.  Take that FWIW.

305
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 16, 2014, 12:10:11 PM »
That article is total BS.  I wonder what the author would do on a similar situation.

Author makes it pretty clear.   ::)

stevefoolbody says:
November 11, 2014 at 6:29 am
YES, to reply directly to your question, I ABSOLUTELY would take the $3 mil from ANYBODY else who understands values and integrity over $5 mil from AB.

306
Ingredients / Re: Vienna in a Kolsch
« on: December 12, 2014, 10:48:46 AM »
mine is 75% Pils, 25% Kolsch malt; Kolsch malt being fairly similar to Vienna I could definitely see giving it a shot.

307
Other Fermentables / Re: Cranberry Melomel
« on: December 12, 2014, 06:49:22 AM »
hmm, may have to get some of these Trader Joe's juices - look cheaper than the RW Knudsen stuff I usually buy (and love, especially blueberry.  Have to hide it though as I don't want anyone else drinking my $30/gallon juice)  ;D

308
Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 08:09:36 AM »
really great beers out there.  Always end up wishing I had more time for brewery stops on my all-too-infrequent trips back home.  Also wish I'd known about Wild Earth when I went zooming by on I90 on my way to apple country.   8)

(would like to see more lager categories in their list though.)
42 categories and only 3 lagers listed:
Best Beers: Lager
Best Beers: Pilsner
Best Beers: Dopplebock

309
Other Fermentables / Re: Cranberry Melomel
« on: December 11, 2014, 07:37:25 AM »
when I use cranberry in mead - and I do it often - I often add a little hibiscus.  it gives me tannin, tastes like cranberry (and sort of a raspberry/rhubarb too but more cranberry than anything IMO) and of course the awesome color.

the only real "secret" I have to any melomel is that it is usually two meads.  I go over-the-top on fruit, then blend with a straight mead to get honey/fruit balanced.  I'm happier with the results than when invariably I don't have enough honey/fruit from a solo fermentation.

cheers--
--Michael

310
Homebrew Competitions / Re: NHC 15
« on: December 09, 2014, 07:53:03 AM »
I think the problem is that the score sheet does not seem to match up with the style guidelines.  The score sheet shows 5 sweetness levels while the current guidelines only have 3, dry, medium & sweet.

http://www.bjcp.org/2008styles/ciderintro.php
That should be OK, although judges should be told that the entrant only had three levels to pick. Still, if they don't it shouldn't be a problem.
 
Having the term for 'medium' changed to 'semi-sweet' presents a problem though when 'semi-sweet' has a different meaning on the scoresheet.

exactly.

I could have also said:
4:  Allow entrants to add specialty information to all ciders and meads.  Currently there is no ability to add such information to 27A and 27D.  I've always thought entrants should be allowed to list apples/pears, especially if single-varietal cider.  "semi-dry Golden Russet SV, lightly carbonated" solves the problem...

311
Homebrew Competitions / Re: NHC 15
« on: December 05, 2014, 12:21:23 PM »
Thanks Janis!

small request:  is it too late for a software update?

the software makes us choose between Dry, Semi-Sweet, or Sweet for Mead/cider.  This works OK with mead, as they are judged on 3 levels.

however, for us cidermakers, we are judged on a 5-level scoresheet:
http://bjcp.org/docs/SCP_CiderScoreSheet.pdf
Sweetness:  Dry  Semi-Dry  Medium  Semi-Sweet  Sweet

Effectively, the only ones we are allowed to choose are 1, 4, and 5 on the 5-pt scale...

I would request one of the following in order of preference:

1. A software change that lets us enter all 5 sweetness levels present on the scoresheet.
2. A smaller change:  change the middle of the 3 from "semi-sweet" to "medium" so that at least we can enter the actual midpoint of the 5 levels: 1, 3, and 5.  Note this would fit perfectly with the mead scoresheet which uses  Dry  Medium  Sweet
3. A request that all organizers tell their cider judges that entrants were not allowed to enter 2 of the 5 sweetness levels. 

...it sounds like a non-issue but I've gotten hammered in each of the last two Finals for "You entered this as semi-sweet but it is really semi-dry."    ::)

thank you
--Michael

312
Homebrew Competitions / Re: NHC 15
« on: December 04, 2014, 07:08:47 AM »
most of the regions and dates are on the BJCP calendar, just fyi.

bummer no KC region, but they deserve a break.  Also sucks Easter is in the middle there and so many regions are on one weekend, but I suspect there's nothing else that could be done - the spring gets awfully busy with events/comps.  Still, those 4/10 regions are going to have to store entries for 5 weeks or so before they ever judge them.   :-\

cheers--
--Michael

313
Other Fermentables / Re: orange blossom honey online
« on: December 03, 2014, 08:15:29 PM »
I do love flying bee ranch - they introduced me to meadowfoam honey and I've made 4 batches of that mead with their honey, in addition to about a dozen batches from their other varietals - but for the orange blossom mentioned in the subject, I have been most pleased with Honey Pacifica.  On occasion the cold packed orange blossom has been a little maltier than I like but I haven't found any blossom aroma/flavor that I prefer elsewhere.  Makes one of those "I could share this, but then I wouldn't be able to drink it all myself!" meads.

cheers--
--Michael

314
General Homebrew Discussion / Re: A Poem on Homebrewing
« on: November 26, 2014, 03:28:27 PM »
that's really cool man...you have quite the talent there...please post more often

cheers--
--Michael

315
General Homebrew Discussion / Re: Saving a bad beer
« on: November 20, 2014, 12:23:36 PM »
Package as slug eradication kit
??
Profit

Pages: 1 ... 19 20 [21] 22 23 ... 67