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 - dmtaylor

Pages: 1 ... 37 38 [39] 40 41 ... 183
571
General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 20, 2016, 12:50:02 PM »
FWIW, the course I'm taking is in the Netherlands.

Oh, the Netherlands.  So then maybe the common off-flavor you are experiencing is from the water.  I'm actually half-serious --- if I recall correctly, I believe the hardness and for lack of a better term "filthiness" of at least one of their water sources might give Heineken its unique flavor profile, which actually I think turns out kind of tasty as long as you don't get it out of a light-struck green bottle.  Or, this theory might be entirely incorrect.  Just something to think about maybe.

572
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 20, 2016, 09:36:21 AM »
I often make an apple ale for Thanksgiving.  It's basically a witbier base with half the liquid being fresh orchard apple cider.

In the past I have also made winter warmers... probably about time for me to brew a winter warmer again actually, I think that's a really good idea.  Yeah...

573
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 20, 2016, 08:54:13 AM »
I could be wrong but as I understand it, both S-23 and Mangrove Jack's California Lager yeasts are probably better suited to the California Common / "steam beer" style than to a bock.  W-34/70 is a good old reliable lager yeast that has made great beer for me and for many others.

Dave, I'm not saying you're wrong, but why would those be better suited to steam beer?

I dunno... what does the term "California Lager" mean to you?

I've never used S-23 so maybe that's just another crap yeast that should not be sold, that's what I've gathered.

574
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 08:30:35 AM »
I agree that the addition of actual lactic acid to a finished beer can give a lackluster tartness that just isn't the same as actual Lactobacillus will do to the beer.  But... perhaps that is what you like?!  You won't know if you don't try it I suppose.  Why not take a pint of your favorite pilsner or helles, and add a couple drops of acid to it and see how you like the taste?!  Maybe it works for you.

FWIW, I find 95% of commercial gose beers to be WAY oversalted.  Go easy on the salt, unless you like drinking seawater.  Apparently tens of thousands of people do enjoy them, so, what do I know.   >:(

575
Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 20, 2016, 06:57:23 AM »
Take it from the laziest brewer on Earth (that's me):

6 weeks is my absolute limit of how far I would take it in primary.  6 weeks + 1 day may start to give you off-flavors.  Don't go for 7 weeks.

The effects are also indeed MUCH worse in plastic than they would be in glass.  If you are fermenting it in plastic, get it out of there soon.

576
General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 19, 2016, 03:13:38 PM »
Frank,

Good to see you're on the path.  I happen to be BJCP Certified, took my first exam in 2006 or 2007.

I can honestly say that homebrews do NOT all taste like "homebrews" to me.  Of course some are better than others, and the extract beers in particular tend to turn me off IF I am able to taste "the twang", which is often but NOT always the case.  Meanwhile, some examples are very very good, some even world-class or better than you can buy commercially.  I have judged many 40-point beers in my time as a judge, and maybe even more often than most would expect.  If a beer is really good, I am not at all afraid to give it the score that it truly deserves, and I'll defend it if necessary.  The opposite is true as well.  I'm not afraid to give a score of low teens if it sucks.  However the majority do in fact fall someplace around a score of 28-33 which is about what most judges would expect I think for an average quality beer.  Maybe even higher, maybe 34.  I've found that at least in the USA, average quality of homebrews and commercial beers alike have improved by several points since about 10 years ago.

Phenols?  Gosh... that's got to be either a Belgian thing (you're judging in Belgium -- yes? no?), or a personal sensitivity thing.  I wouldn't be terribly surprised if brewers in Belgium picked up a certain "house" phenolic just by being where you guys are.  But even more likely: Some people are more or less sensitive to certain things than others.

A quick story: I know a National judge who can't taste diacetyl at all.  I'm not hyper sensitive to it either, however I've "defeated" him in battle before where he loved a beer, scored it in the 40s, but then when I tasted it I told him it's alright but has some diacetyl so I'd only score it a 30, then when another Certified judge broke the tie, the third judge agreed with ME while the other guy was forced to confess that he knows he can't taste diacetyl so as much as he personally disagreed, he had to defer to us.  I'm also a little more sensitive than some people to phenolics I think, and maybe DMS but not as much. 

Another example: I absolutely hate that phenolic Carmex lip gloss flavor.  This actually caused some additional hate and discontent when I received the results from my last BJCP tasting exam, where a Belgian dubbel was praised by the proctors for having low phenols, but to me tasted like lip gloss and turned me off, resulting in a difference in proctor vs. my score on the tasting of like 15 points or something, so of course they marked me down for that.  I still think my personal opinions are more important than others' sometimes, and for that I guess I'm paying the price, as I'll have to take the exam again if I'm ever to become National.  Oh well, someday maybe I'll learn.  For now, sorry no, I've not learned yet.   ;D

You may be onto something very real.  Maybe all the beers you tasted really do have something off.  Or maybe they don't.  I wish I could taste them right there alongside with you.  In fact, don't be afraid to table-talk with higher ranking judges after you each take your notes.  You might learn something but also you might even TEACH THEM a thing or two that they might otherwise miss.  Personally I don't respect a Recognized judge's perceptions any less than a National or even a Master.  We can all pick up on different things, and sometimes a new guy's perceptions can be refreshing and educational if they can describe well enough what they are tasting.  "Sour Cheese Nips" has been part of my vocabulary more than once, and occasionally someone else will say "Yes!  Exactly!  You hit the nail on the head!"  Trust your perceptions, because hey, they may very well be right.

Cheers.

577
General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 12:56:30 PM »
I should probably add that I type all my applicable notes into my favorite software (I use StrangeBrew) for easy access later.  I used to have a 3-ring binder but that thing was a pain to maintain, not to mention it got thick real quick.  Electronicize and you don't have to worry about losing anything and can access it very easily later on if you need it.

578
General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 12:27:16 PM »
I'm not sure exactly which kind of notes you're talking about -- probably mashing/brewing notes?  It can be very beneficial to take down all your temperatures and times, mash pH, things like that.  Good beer can be made without these notes as well, it just involves a little more luck and can be harder to learn from mistakes.  I've found it useful whenever making a mistake or seeing an unexpected result to document it right away and keep an eye on it just in case it makes a difference in taste later on.

If you're talking about tasting notes, well I do a lot of that as well.  Aroma, appearance, flavor, mouthfeel, and overall impressions are all the major sections on a BJCP judging form.  However not all of these things are necessarily a big deal.  The timing since bottling or manufacture, storage conditions, etc. can also make some difference as well.

In the end, do whatever you think is useful and what makes you happy.  If you're happy brewing and drinking without taking a whole bunch of notes, then don't bother.  For nerds like me, though, it has proven very useful to take detailed notes when appropriate.  I don't always take notes, but when I do, they're pretty darn detailed, just in case.  Sometimes I never read them again.  But often times, I do.

579
All Things Food / Re: Hoisin
« on: September 19, 2016, 06:22:13 AM »
Homemade stuff is always so much better.  I just made a simple marinara sauce from some tomatoes that were starting to go bad, never done that before, and it was the best dang marinara I ever had.  Sure beats Ragu and Prego.

580
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 17, 2016, 02:43:13 PM »
   Sorry, early morning cranial flatulence - looking at my notes S-23 actually has worked well for me, unbelievable amount of yeast sludge in the bottom of the conical but almost none at all in the bottles and reasonable attenuation.
   Dave, could you please expound upon your preference for 34/70.

I could be wrong but as I understand it, both S-23 and Mangrove Jack's California Lager yeasts are probably better suited to the California Common / "steam beer" style than to a bock.  W-34/70 is a good old reliable lager yeast that has made great beer for me and for many others.

581
General Homebrew Discussion / Re: 3 Questions on the Irish Beer Market
« on: September 17, 2016, 08:21:07 AM »

582
All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 07:47:06 AM »
I'm not saying don't try it I'm saying that it won't have that kölsch-like character. I know this from experience and one thing I am pretty knowledgeable about is Kölsch brewing. FTR my kölsch won 2nd best in the state out of 162 beer judged. (BJCP judged contest and that was based on overall scored.)

Also, WY1007 used to be my house yeast for 3 years. I brewed with it daily and know it like the back of my hand. It is as lagerish an ale yeast as there is. I used to have Germans come up to me and tell me that my "lagers" were as authentic as they had tasted outside of Germany. So I know for fact that that strain is too clean for a kölsch.  But it will make a delicious beer! BUt it won't have that "wine like" Kölsch characteristic.

I stand corrected.  Well done, Keith!

583
All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 07:32:26 AM »
I intend to try K-97 for my next Kolsch.  It is supposedly most similar to 1007 which I know I love, so it's worth a shot.

Which is a great strain for Alt but not for Kölsch.

Never say never without trying it.  Also never take my word or anyone else's as gospel.  Cheers, my friend.

584
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 17, 2016, 05:59:17 AM »
34/70

585
All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 05:58:02 AM »
I intend to try K-97 for my next Kolsch.  It is supposedly most similar to 1007 which I know I love, so it's worth a shot.

Pages: 1 ... 37 38 [39] 40 41 ... 183