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 2 3 [4] 5 6 ... 71
a moderately strong oatmeal stout with chocolate and coffee?  That's an SHV entry, not specialty.

...Unless the "inspired by" includes some noticeable ingredient (oak, bourbon, etc) you haven't mentioned.

if the coffee is anywhere near the strength of FBS you will NOT do well in the standard stout categories.

General Homebrew Discussion / Re: NHC competition
« on: January 22, 2017, 10:48:40 PM »
FWIW, Other Historical *is* in Specialty. I don't expect the category to be particularly enormous with this list of styles.

Specialty Beer
31A. Alternative Grain Beer
31B. Alternative Sugar Beer
34A. Clone Beer (non-Belgian)
34B. Mixed-Style Beer
34C. Experimental Beer
27J. Other Historical Beer

P.S. - at ~8% it seems strong enough for Doppelsticke.  But it will need to taste strong as judges don't like to give you the benefit of the doubt on alcohol.   ::)  And as a fairly experienced judge, if I even saw this in Mixed-Style or Experimental and someone wrote "doppelsticke: doppelbock-strength altbier" I'd have enough to go on. 

Imperial Brewpub

Imperial Pale Ale
Imperial Lager
Imperial Stout

If there's no Imperial Session IPA, I'm not interested.

I can't conceive of any situation, including financial windfall, where I'd open a brewery and subject myself with dealing with the likes of you people.   ;D

But I used to put great deal of thought into my tap handles at home.  I used to be able to achieve this, but I'm slowing down my brewing.

Kolsch rotated with Helles
German Pilsner
Vienna Lager rotated with moderately hoppy American Amber
Munich Dunkel rotated with Schwarzbier
Oatmeal Stout rotated with robust porter
Saison of some sort
Double IPA
New World Cider

Lately it is more like Pils, IIPA, Altbier, Cider x3, Meadx2

General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 15, 2017, 10:02:39 PM »
Meh. Whatever.

I just never understand the need some have to slam the hobbies enjoyed by less than 1% of Americans.

What is the purpose of the article? To tell the masses you're not interested in a niche pastime? Great, thanks, mkay. We get it; we're weird to you. So maybe leave us alone.

I don't give two sh*** if someone doesn't want to brew. If they *DO* I'm available to teach them how.

The end.

General Homebrew Discussion / Re: International presence at HombrewCon
« on: January 12, 2017, 09:53:42 AM »
I would attend a "homebrewing in XX country" seminar just on pure curiosity.  And Con presenters get their conferences paid for, right?

Negative comments about my beers at brew club meeting because they are not IPAs, sours, fruit or any other molested style of brew. Comments are like: "good but not hoppy enough", "good but I like more funk." WTF is FUNK?
Feeling like an oddball, I quit going. Why can't people appreciate a good regular beer anymore?

I used to get that a lot.  "This imperial stout is nice but why don't you oak age it?  why no bourbon?"

it's my damn beer. I make what I like.  And I'm extremely familiar with the beers they are trying to get me to emulate, and they are all fricking bourbon bombs.


Homebrew Competitions / Re: Mead Bottles for NHC
« on: January 09, 2017, 09:32:30 AM »
NHC Mead entries have been down.
Meanwhile, Mazer Cup fills up the homemade side of their competition (450 entries) in 1.5 days.

There's plenty of talented meadmakers out there and plenty of interest in competing. 
I *think* the AHA would like the numbers to go up, but being proactive rather than reactive (explore how to increase entries rather than explore combining categories) would help.


"I...don't know how to put this, but...I'm kind of a big deal. People know me. I have many shiny medals and my basement smells of raspberry melomel."

(Thanks for the plug Kev. Check is in the mail. )  ;D

It's my beer and if I am bored or underwhelmed with it I'll dump it out if I damn well please. 

Don't come at me with the childish idea of "alcohol abuse"

General Homebrew Discussion / Re: Card benefits
« on: December 23, 2016, 12:59:59 PM »
Just got my AHA discount at BJ'S in Wichita. All I had to do was ask, and they didn't even ask to see my card! But alas, the discount didn't apply to alcohol :(

BJ's has their Grand Cru on tap. I'm not a huge fan of Grand Cru, but it was a nice change of pace.

Sent from my SAMSUNG-SM-G900A using Tapatalk
hilariously, the same Wichita restaurant took 30 minutes to honor a BJ's Rewards coupon that BJ's had sent to us via email.  But it's been a couple years, so perhaps they have gotten better.  The food was poor or mediocre each time we went, so we stopped going.

General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 20, 2016, 12:10:35 PM »
Getting supply in line with consumption sounds like a good idea.  I'll see you guys in 2030.

Homebrew Competitions / Re: Mead Bottles for NHC
« on: December 19, 2016, 07:49:13 AM »
since mini-BOS is a different bottle for NHC, 187mL bottles are more than sufficient IMO.  Two people, and 7oz (if filled to the rim) is plenty.  Three judges?  Still enough.

Want a data point?  I entered my ice cider in GLINTCAP in 187mL bottles.  I brought them 4 bottles, they took 3.  They use 3 judges for everything.
It was gold, runner-up for Best in Class, and there was still 1.5 bottles left to enjoy at the gathering afterwards. 

Mead is expensive and dear, and 5x 12oz bottles and $14+ 2x shipping is painful.  If the AHA wants to improve the currently low mead entry numbers they should, you know, actually make steps to encourage them.

Just sayin'

All Grain Brewing / Re: decoction mashing / home brewing myths
« on: December 05, 2016, 09:41:59 AM »
statements like "a TRUE brewing method" (empahsis mine) make me  ::)

but decoction works for me and I'll keep doing it.  YMMV


Ahoy, this is probably a dumb question (THEY DO EXIST) but after I rack my mead from the primary fermenter to the carboy, will it keep fermenting? I see that I have to put another airlock on it, but I can't find any literature anywhere saying if the ABV will continue to go up, or if it will stay the same as the last reading I took before moving. 

Thank you!

do not focus on the 2-3 week time they mention, but rather that they are talking about your mead being nearly done.  (caveat:  I am one who believes mead should not stay on a 71B cake for very long.) 

Yes, suspended yeast in your mead can and will still ferment if they have not reached their limits and their activity is not actively stopped on your part.  It is assumed in the article that your fermentation is nearly done.

Pages: 1 2 3 [4] 5 6 ... 71