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 ... 3 4 [5] 6 7 ... 71
61
General Homebrew Discussion / Re: Did NB sell out?
« on: October 20, 2016, 10:30:57 AM »
opinions:  Am I supporting AB-Inbev if I finally use up the several Northern Brewer gift cards I've won as competition prizes (it's the only thing I've won more often than my 5 Beer Guns)   ;D


62
Other Fermentables / Re: Timing of pectic enzyme in cider fermentation
« on: October 13, 2016, 09:26:03 AM »
I've forgotten it and added it during fermentation, but generally with or shortly after the campden.

64
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 04, 2016, 12:01:11 PM »
if I brewed for the beer I could take the next decade off drinking the stuff - especially mead - that I've got. 

but at least it's not the 25 year supply I used to have. 
Yes, if we stopped now I still think we would have enough mead to last well into our dotage. I'm starting to turn some into brandy.

sometimes supply be damned:  the family comes through with a couple gallons of the little wild pacific mountain blackberries, and they MUST be turned into mead (and a pie).  After concentrating on cider for 3 years I've made 17 batches of mead since April.  It'll keep.   8)

65
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 04, 2016, 06:56:29 AM »
if I brewed for the beer I could take the next decade off drinking the stuff - especially mead - that I've got. 

but at least it's not the 25 year supply I used to have.   8)

66
General Homebrew Discussion / Re: bjcp scoring question
« on: September 29, 2016, 09:09:43 AM »
Congrats on the BOS!

Thank you! I'm just bummed that "Whatever Denny, *I* taste the decoction" didn't place. Next time!   ;D

67
General Homebrew Discussion / Re: bjcp scoring question
« on: September 29, 2016, 07:23:47 AM »
Finally won my first Best Of Show a couple weeks back. 41.5, only 4 entries in category. (And 3 medals given out  :o )

Another of my entries scored 46. A third entry only scored 34, but over the weekend I got an email from a guy with 25 years of judging and mead making experience, who was drinking the second bottle and raved about it.

Different palates, different scoring thought processes, different judge skill levels.

68
Other Fermentables / Re: great apples this year
« on: September 25, 2016, 02:19:16 PM »
FWIW for anybody else considering this, I've been waaay more happy with slightly iced juice in this situation. Sometimes there's a particularly rainy year and ya have low sugar apples; it happens. And I don't generally like to ferment anything under 1.055. Boiling down, while certainly viable, isn't the character I'm looking for.

Cheers
Michael

69
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 06:37:44 AM »
I think about how many times over the years I've complained or heard someone else complain about high prices, old ingredients, lack of service, lack of selection, dirty stores, terrible advice. And from the same stores for years. In what other business would running such a terrible business be sustainable?!

...if less stores means better stores, bring on the correction.

70
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:18:44 AM »
*sigh*  it says zest = SHV and Fruit Juice = Fruit.  I don't see the problem.

...it's like the more effort is expended to clarify the more stubborn people have gotten in arguing about it.  As someone even slightly involved in the process it's maddening.

71
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 08:30:43 AM »
I don't really disagree, but nearly strained myself with the eyeroll at this quote (emphasis mine):

“I’m a pro brewer who literally cannot stand homebrewing since I’ve gone pro,” emails Jen Nad from Montreal. “Just doesn’t interest me, not much free time anymore, or rather it’s so time consuming and messy that I’m not willing to sacrifice my free time to do something I can do at work that’s a million times more fun and better tasting.”

72
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 08:04:16 AM »
Ignore Dave and his continual need to trash the guidelines.  It's not lemon, it's lemon zest.

It goes in SHV

30. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the
dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and
vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips,
hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable
sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with
other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be
entered. See Category 29 for a definition and examples of fruit.

73
Cool, thank you!




 8)

74
interesting; celebrating beer from a place doesn't sound at all strange to me.  Those words are on the top of Hieronymus' blog, aren't they?


75
Other Fermentables / Re: Mead finished below 1.000, tastes sweet.
« on: July 12, 2016, 08:31:56 AM »
the interplay of sweet, acid, fruity, tannic, alcohol can be tricky to the palate. 
Last fall had a delicious wildflower trad the maker insisted was 1.001.  Beechum and AmandaK were there; tasted more like 1.010 to us but hey if he's certain, who am I to question it?

Have a blackcurrant melomel that's just a couple months old now.  People are calling it barely off-dry.  It's 1.025. 

on a side note, Pete do you mind telling us *how* sweet you go with your cranberry?

cheers--
--Michael

We have really enjoyed Schramm's Black Agnes and Red Agnes. The acidity of the currants really offsets the residual sweetness. Maybe moreso in the Red.

haven't had the Red, but had Black Agnes at NHC '14 and '16.  That's a TON of sweetness but I get why people like it.  Ken is the best at balancing sweet mead.  Took a gravity reading on a bottle of his first batch of Nutmeg - 1.088.

Pages: 1 ... 3 4 [5] 6 7 ... 71