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Messages - udubdawg

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586
General Homebrew Discussion / Re: regular beer line up
« on: January 21, 2014, 08:44:08 AM »
I spent 2-3 years brewing just about everything, at a rate of about one batch a week.  Exhausting, but I figured out what I really enjoy and what I'm good at so I think it was worth it.

that time is over now, mostly successful with a few spectacular failures as exceptions (haven't made a passable 11B yet and no plans to do so).  I spend most of my effort making the same fairly dry and somewhat to very bitter lagers, hybrids, and ales.  1E, 2A, 4C, 6C, 10B, 12B, 14B, 16B.  Experimentation at this point is mostly on the mead/cider fronts and the occasional weird saison.

587
General Homebrew Discussion / Re: Annie Johnson in Smithsonian mag
« on: January 17, 2014, 10:58:46 AM »
Pretty cool!

But reading through the pages leaves a bit to be desired.

#2:  “A great boil kettle is key to great brewing,” she says. And then goes on to recommend a $550 kettle that she doesn't own?  :o

#6: "It was the American Homebrewers Association forum that sparked a flurry of homebrewing competitions two decades ago. But accessing the group's forums requires a paid membership ($38/year)."   Since when?? Non-members can be here, yeah?

Fair comments...but I was more aghast that Wee Shroomy is being brewed again.   ;)

588
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 16, 2014, 11:33:32 AM »

KC - March 28/29
Philly - March 28/29
San Diego - 4/4
Seattle - 4/4
St. Paul - 4/11
Denver? - 4/11

I would guess that the remaining sites have not nailed down something with the AHA yet.

updating, 12 sites now appear on the BJCP competition list.

3/28:  Kansas City, Austin, NYC, Nashville
4/4:   Philly, San Diego, Seattle, Zanesville, Sacramento
4/11:  Denver, St Paul, Chicago

hopefully the dates stick but looks like all the sites are at least decided.

Interesting that they have both NYC and Philly, since those comps would pull from the same judge pool.

How about Austin, one week after Bluebonnet - Could be interesting.  I recall Dallas in 2011 when very few of their judges showed up; burnt out after Bluebonnet I guess.  I'm sure this year will go better but it will likely limit their pool of willing judges a bit.

589
Events / Re: Looks like some can already buy registration for NHC
« on: January 16, 2014, 08:10:48 AM »
I sat at a sponsor table last year since they had an extra spot; it certainly beat the mad dash for a table.  But I also noted a lot of of other sponsor tables that weren't full - the one next to us had only 2 people - so it is reasonable that some sponsors had extra banquet tix to give away.

finally, I note that the FastRack link in question mentions the 35th NHC; perhaps this is from last year when there was no lottery?

cheers--
--Michael

590
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 16, 2014, 07:50:00 AM »

KC - March 28/29
Philly - March 28/29
San Diego - 4/4
Seattle - 4/4
St. Paul - 4/11
Denver? - 4/11

I would guess that the remaining sites have not nailed down something with the AHA yet.

updating, 12 sites now appear on the BJCP competition list.

3/28:  Kansas City, Austin, NYC, Nashville
4/4:   Philly, San Diego, Seattle, Zanesville, Sacramento
4/11:  Denver, St Paul, Chicago

hopefully the dates stick but looks like all the sites are at least decided.

591
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 14, 2014, 10:11:13 AM »
6 sites are up on the BJCP competition schedule.

KC - March 28/29
Philly - March 28/29
San Diego - 4/4
Seattle - 4/4
St. Paul - 4/11
Denver? - 4/11

I would guess that the remaining sites have not nailed down something with the AHA yet.

bummer, sounds like Tulsa is not a region this year.  I would have sent my stuff there again.  KC it is I guess!
also, just to update Amanda's post, Philly is now listed as the weekend of 4/4 on the BJCP site.

592
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 11:16:42 AM »
very good advice here from dsmitch19.  I hope everyone studying reads it.

as said previously, "...for Dummies" helps you pass.  It can help with your organization and with answering all aspects of the question.  but without going beyond what Al says you won't get a great score.

I grade these things, and see people spent maybe up to 70% of a full page writing A/A/F/M for "three styles" questions, and then barely say anything in the distinguishing characteristics section.  The former is 40%, the latter 25% - use your time wisely.  Along with a classic example, everyone should be able to come up with a unique and meaningful sentence describing every substyle from the Overall Impression, History, Comments, and Ingredients sections of the Style Guidelines.  And no, saying BoPils was created in 1842 is not enough. 

On a similar note, don't expect a lot of help from your grader if the only thing you wrote for "similarities" between Munich Helles, Octoberfest, and Vienna was that they were "all German lagers."
(however, noting they are all lagers as a similarity and the two different countries of origin as a difference would get you some credit.  but give me more! - It's 25% and you can get it quickly!)





593
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 07:56:34 AM »
sent OP a PM; others are welcome to send me one if you would like assistance studying for either beer exam.  I'll probably ask for help on the Mead Exam soon.   8)

cheers--
--Michael

594
Ingredients / Re: Vintners Harvest Purees
« on: January 10, 2014, 10:12:36 AM »
So id I am working on a Chocolate Cherry Cream Stout.  FOr some reason i got the thought of making a beer that tastes like those Cherry Cordial Candies that people eat during the holidays.  Dont ask me why, i just started thinking about it and said screw it, ill give it a go.  Ive got a basic grain bill setup in Beersmith2 but im trying to work out about how much sugar a can of puree is going to add.  My thought is to add it to primary right when i drop the yeast.  One of the national homebrew chains had the brix being between 20-26.  Do you think this is per can or per lb?

If its per LB thats about 26 Gravity points per lb, which seems more realistic to me then 96 points per lb.

Thoughts or personal experiences?

brix is a measure of the percentage of sugar not the total amount.

a can should have the grams of sugar right on the label nutritional information though.

the cans don't have what you need though.  when they do tell you anything it is generally a brix range, which will be for the can. 

OP, is this a 49-oz can of Vintner's Harvest/Oregon fruit puree or something else?  Sweet cherry, not tart?
if so, I think the 20 is pretty close.  I've seen it listed as 18 elsewhere, as well as 10-13, 20-26, 22-27.  Very aggravating.  Further annoyance from the 49-oz puree seeming to be by weight, but the "fruit wine base" 96 oz cans seem to be by volume.
So I use 20 brix (most of the other fruits are lower) as an estimate and figure it could be slightly higher or lower.

so I'd assume you've got 1-2 quarts of 1.085~ish puree.  I don't think that's actually right once all the solid stuff is considered, but I've been happy with the results of assuming there's this much sugar.  measure actual volume of the can after you pour it in and you can go from there.
 

595
General Homebrew Discussion / Re: Opening waxed bottles
« on: January 10, 2014, 08:59:38 AM »
after cutting myself a few times, I started pretending the wax isn't there, and grab it firmly with one hand while shoving/working through the wax with a church key or bar blade type opener.  Haven't encountered too-thick/hard of wax to get through yet, but I'm sure it'll happen.

596
Other Fermentables / Re: First Cider
« on: January 10, 2014, 07:33:07 AM »

Is this a readily available strain by chance ?  Before I started using sorbate, all the strains I used would slowly get drier (for obvious reasons) after backsweetening.

at fridge temperatures? 

Over time, yeah.  A new keg that got polished off quickly was fine obviously.

I dunno what to tell you then.  I always keep a keg or two of still, sweet cider with nothing but cold and a racking or two stopping fermentation.  one's been in there 8 months or so, remains still.

my SOP is to make dry ciders with cider apples and wine yeast or fruit cider with 3711, but occasionally make sweet cider with plain store-bought juice and ale yeast, and just stop it somewhere between 1.010 and 1.020.  I use 3068, 3333, 1968, 1728, and 3726 most often.  I've successfully stopped Cotes Des Blanc too.  So again, I dunno what to say...my fridge is colder than yours?

cheers--
--Michael

597
Other Fermentables / Re: First Cider
« on: January 10, 2014, 07:19:10 AM »
Potassium Sorbate (Sorbate K - 1/2 tsp per gallon) and Campden Tablets (1 tablet per gallon).
and keep them cold. this is in a keg.
+1
I know someone who uses a non cold tolerant yeast and just keeps the keg cold after backsweetening. It stays sweetened for months without sorbate.


Is this a readily available strain by chance ?  Before I started using sorbate, all the strains I used would slowly get drier (for obvious reasons) after backsweetening.

at fridge temperatures? 

598
Events / Re: NHC entry problems : SOLUTIONS!
« on: January 10, 2014, 06:25:42 AM »
I appreciate the updated information.

any harm in telling us the 12 First Round locations now?

600
Yeast and Fermentation / Re: Favorite lager strain?
« on: January 09, 2014, 09:32:43 AM »
830 and 833 are my favorites, but if I eventually wanted to make a baltic porter with the cake I'd probably start with 2112 and make a schwarzbier.  love that yeast for both of those styles.


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