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Messages - dmtaylor

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436
I just got through blind triangling myself.  I singled out the odd one but damn, they were close.  Initial results are forthcoming within the next few days......

437
General Homebrew Discussion / Re: BJCP Classification of Heather Ale?
« on: September 09, 2016, 05:14:07 PM »
Judges should be able to look up descriptions for that relatively easily....

...assuming they've got smart phones.  I just got mine for Christmas last year.  ;)

Welcome to the 21st century! ;)

He didn't say he knows how to use it.... :D

I actually use it for reading homebrew forums way more than for anything else.  :)

438
General Homebrew Discussion / Re: BJCP Classification of Heather Ale?
« on: September 09, 2016, 08:12:50 AM »
Judges should be able to look up descriptions for that relatively easily....

...assuming they've got smart phones.  I just got mine for Christmas last year.  ;)

439
General Homebrew Discussion / Re: BJCP Classification of Heather Ale?
« on: September 08, 2016, 12:49:37 PM »
I actually tried to resolve this through the BJCP forum, but that community is reserved...

I did too, in a manner of speaking, but I don't think they like my attitude.  Can't say I blame them, as there's more than enough egoism on these interwebs and especially in there... and not just my own, either.   ;D

440
General Homebrew Discussion / Re: BJCP Classification of Heather Ale?
« on: September 08, 2016, 09:01:25 AM »
WWGD (What would Gordon do)?  I dunno.  This is a great question.

I find it extremely unfortunate that herb/gruit lovers were given no obvious category to put our beers besides 30A Spice Herb or Veg, where the instructions state "the entrant must specify a base style", and about 90% of your competition then will be pumpkin spice beers (yuck).  I don't know if Fraoch has a base style, but maybe it's something like an 11A/B/C British bitter, but with heather instead of hops.  That might be as close as we can get in the new guidelines.  Then if they ding you for "not enough bitterness for a bitter", ugh.

You could try entering it as 27 Historical too, but then they ask you to write your own effing style guideline for them which would be a PITA, plus is it very likely that the judges will never see anything that you wrote, either that or you'll tell them what to taste based on how it really tastes and then they'll simply check the box, "yep, tastes malty and a little floral, no bitterness".  Yay.

Prior to the new guidelines, we'd just throw it into Category 23 Specialty with all the other weirdos and judge it based on its own merits, with no need for guidelines.  I don't think that system was broke and didn't need fixing.

Clearly I'm pretty well fed up with the new guidelines and my bottom line advice might be just to save your money, skip the competitions, and enjoy all the herb beers yourself and among good friends and family.  My apologies to those who've made it this far and disagree and now want to argue with me.

EDIT: Hey, I forgot about this!  See below response straight from Gordon Strong on the BJCP forum regarding the very same topic.  I'm not saying this is the best answer but it represents another viewpoint from a respected source:


441
All Grain Brewing / Re: Help with AHA recipe regarding crystal 105l
« on: September 07, 2016, 06:52:45 PM »
It won't be exact but it will be very close.  Yes, split those two 50/50, that's what I would try.  Cheers and welcome to this forum!

442
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 10:29:35 AM »
When "everyone" but you says something, it may be time to re-examine your point of view.  ;)  FWIW, I use Briess rye malt.

Yeah, but, it's NOT "everyone but me".  I have received a lot of support over the years from others saying "you're right! it's really NOT spicy!".

We all perceive things differently, and some of us are supertasters, some are "non"-tasters, etc.  Lots of variables at play.  I will fully admit that I could be wrong.  I will also point out that there is most likely no universal "right" answer, either.  So our arguments are most likely as moot as they are tiresome.

Kind regards, my friend.  :)

443
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 09:58:32 AM »
Actually in this case, 1450 would work better than rye.

Denny's Favorite 50?  Who the hell is this Denny guy, anyway, and what makes his yeast so awesome over mine or anyone else's?

;) I kid, I kid.  However I must admit I still never used that yeast.  Need to try it sometime for sure.

444
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 09:55:40 AM »
I'm familiar with the flavor contribution of rye malt, what does flaked rye contribute in terms of flavor?  In a 5 gallon batch, does the amount of flaked rye it would take to add creaminess also cross the flavor contribution threshold (can one taste it)?

I've used rye malt numerous times at average rates of about 40% of the grist.  It honestly doesn't have a huge flavor impact, certainly not "spicy" like everyone says.  At 15-20% I don't think anyone will really even notice the flavor.  However, Denny will be sure to remind me that he thinks it's spicy, and I'm coming to believe that the flavor contribution or lack thereof is largely dependent on which brand is selected.

I have not used flaked rye so I can't really comment on that.  I believe it will have a very similar and perhaps even more significant effect, but haven't tested it yet myself.

If you're concerned about "spiciness" (lions and tigers and bears, oh my!) then stay down low at 10-15% where I'm really quite confident that it won't be overpowering at all.  Same advice would apply to the malt or the flaked, either way, I would think, with flaked having possibly even more significant impact to body and fullness, not sure about flavors.

445
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 09:10:36 AM »
Style naziism aside, if you want a full creamy body, nothing works better than some rye.  Rye malt or flaked rye at a rate of about 15-20% will help a lot with this.  It might be "cheating" but I'll be damned if it won't fix your issue.

446
I have not used these yet but I intend to try WB-06 based on good reviews from others.  However I have not seen very good reviews from the Danstar version.  Perhaps all that is needed is to stress the yeast and severely underpitch, like 1/8 to 1/6 the packet for 5 gallons.  That's what I'll do.

447
Yeast and Fermentation / Re: Disappointed with WLP300
« on: September 04, 2016, 12:42:37 PM »
I under pitched, according to BeerSmith, using 2 packs instead of the recommended 3 based on the yeast age

You didn't underpitch by much.  Instead of pitching 67% the recommended quantity, try just 10-12% and see if you get the same results.  I haven't done this yet myself but friends have gotten great results with it.

448
All Grain Brewing / Re: Malt conditioning
« on: September 03, 2016, 07:36:34 PM »
This sounds (maybe) like it mainly helps sparging.  I do BIAB.  Will malt conditioning do anything for BIAB?

I would seriously doubt it.  Yet another reason why I wouldn't do it.  I too BIAB.

449
All Grain Brewing / Re: Malt conditioning
« on: September 03, 2016, 02:50:25 PM »
I had to show my wife, she didn't care.

Sounds familiar.
I get that a lot.  I do it anyway.

Same here. I pretend she's enthralled. Generally not the case, though she's a good sport.  :)

I love this.  Sounds very very familiar.

450
Beer Recipes / Re: Did I miss the style?
« on: September 03, 2016, 02:41:22 PM »
I don't think the BUs are out of range. Styles too often kill creativity. Books like "BCS" are the harbinger of doom to delicious beers. What fun is it if all your beers taste the same? I just don't get it.

Obviously there are things that DON'T belong in beer (like pumpkin spice ;) ) but brewing is about having fun. Not glamming to styles. IMO.

I heartily agree with all of this.  Always brew the beer you want to drink.  Style naziism can be taken too far.

Also, I trust Tinseth over Rager.  So your recipe is probably in line with a Baltic after all anyway.

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