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Messages - noonancm

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Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: September 27, 2014, 12:26:46 PM »
I recently used this yeast with a recipe that won me a gold for a Belgian golden strong. Decided to try this instead of White Lab 500 since I normally use dry yeast except when I doing Belgians.

Anyway fermented at 64 degrees. Was hoping for a pear taste. Didn't get it. It leaned towards pepper but even that was not pronounced. Fermented dry; about 10% abv. All in all, not impressed. More than likely going back to white labs for this style.

Homebrew Competitions / Re: Judges are needed in China!
« on: September 03, 2014, 02:41:55 PM »
I asked the wife and she said not this year.

General Homebrew Discussion / Re: printing labels for 2014 nhc
« on: March 15, 2014, 09:46:36 AM »
Thanks for the suggestion. Did the same and it worked. Good luck in the competition.

General Homebrew Discussion / printing labels for 2014 nhc
« on: March 15, 2014, 09:22:09 AM »
I am attempting to print the labels and they are coming out small: 2"x2.5". Is this to be expected? The printer is hp officejet pro 8600. I had used it for another contest and the labels were the size I was accustomed to seeing. any suggestions

General Homebrew Discussion / Re: Beer minus hops
« on: January 24, 2014, 07:22:42 PM »
I am interested in this conversation as a friend is married to someone who is allergic to hops. If she even kisses him after he has had a couple of beers, she develops a rash.

As a result I have been looking for him recipes that requires  no hops. Gruit seems so expensive. I will have to look at radical brewing for some ideas.

General Homebrew Discussion / Re: Home Beer and Wine survey
« on: August 03, 2013, 05:51:44 AM »
I attempted to but at the 37% point where I was asked how many batches did I brew all grain, the survey would  not register the answer and advance.

Beer Travel / Re: Microbreweries in Ireland?
« on: July 23, 2013, 07:48:50 PM »

Events / Re: Question about competition judging
« on: July 18, 2013, 12:56:05 PM »
Having stewarded competitions over the years, I'm always amazed at how much the judges of a beer are in basic agreement. Basically a good beer is a good beer and a bad one is a bad one.

Equipment and Software / Re: cool brewing fermenter insulator
« on: October 25, 2012, 01:40:40 PM »
Thanks for the input. Hadn't thought about the trash can. Part of my question was in regards to the thermal mass of water as opposed to air. had tried a small refrigerator had fouled up.

But a trash can with ice leaders and an insulated cover may very well work.

Equipment and Software / cool brewing fermenter insulator
« on: October 24, 2012, 07:14:42 AM »
Saw this "cool brewing fermenter insulator" advertised in BYO's september issue. Was wondering if anyone has tried it and is it worthwhile?

I have been using the basement's sink filled with water as an insulator, using frozen 2-liter bottles for making ales. Generally it has been good. But with the cbfi it would free up the sink.

With birthday and Christmas coming up soon, thought I would suggest this to the wife who will be hounding me for ideas for gifts. Any input would be much appreciated.

General Homebrew Discussion / Re: Cali Common question
« on: July 22, 2012, 02:38:29 PM »
I brewed one in the spring. Had the temperatures in the low 60's(F). Bottled and conditioned in a cellar at 68. Took four bottles and put them in the refrigerator for 6 weeks for a couple of contests: placed 2nd in one and 3rd for the state fair.

Ingredients / Re: Caramelized sugar
« on: July 09, 2012, 11:38:18 AM »
The article, I believe, is in the December, 2011's issue of BYO.

Being a fan of Creme Brulee, I tried a bottle of Southern Tier's and decided to try my own version. After some research (discovering I had lost my December issue). I found two basic approaches: using the caramelized sugar or using some crystal malts for the caramel flavor. I decided to use the caramelized sugar to see what happens to the taste. Wish I could say how it tastes but it is still in the carboy. It did require a blow-off.

As for the vanilla, I decided to go with the extract at bottling time in order to determine the vanilla flavor and also to keep it as long as possible. My experience with vanilla is that it can fade over the course of time.

Ingredients / Re: African Beer
« on: June 15, 2012, 11:44:10 AM »
AHA also has homebrew club listed both in Ethiopia and in South Africa. I bet they could also supply some interesting recipes.

Equipment and Software / Re: electric kettle
« on: May 21, 2012, 06:19:50 PM »
I use two 1500watts heatsticks that I have made and I get a pretty vigorous boil in short time.

Also since I brew in the basement of the house, I shorten the time to heating up the water for the mash by starting off with hot water from the tap (takes about 10 or 15 minutes).

As for the safety issue whenever my heatsticks have gone bad, I found they triggered the circuit breaker immediately. For me the safety issue is not to be in a rush and pull the heatstick out of the water or the wort before unplugging.

General Homebrew Discussion / bjcp and belgian blond?
« on: March 23, 2012, 02:38:21 PM »
I am getting ready to print my labels for my nhc competion entries and I have a quandry:

I am entering a belgian blond and I cannot figure out exactly which category: Is it a 16a witbier (which I understand is a belgian version of a wheat beer)? A 16b Pale Ale (much too light)? or a 16e Belgian specialty?

Any guidance?

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