When I stepped up to 10 gallon batches I bought a bigger IC with a recirculation arm. I use my old IC as a pre chiller. It works pretty well. Just remember you might also want/need a bigger burner.
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I took it at lunch while at work, on a whim, with no reference materials....and just barely squeeked by. I thought I was done, and then had a few unanswered questions *that I thought I had answered*...my intent was to fail to get an understanding of what they were asking, but I passed by the hair on my chinny chin chin (as they say).
The wording of such entrance exams are designed to throw you off....after all, it is beer nerds testing you to see if you are worthy of being in the club.
The real challenge is finding a testing slot within a 12 month window. I have one in March 2013 *I think, and I tested just after the opening of the new on-line exam in April 2012. There are at least 5 exams scheduled in my area in the next 12 months, and to my knowledge, I got the last slot. I even checked my old home town (fly to test) and the 3 or 4 scheduled in the next year were also booked.
It's 10 dollars.
As for the amount of knowledge, you would need a basic knowledge and the ability to look stuff up quickly. I started the exam without any reference material cause I thought that would be cheating but quickly realized that there was no way that anyone could remember all the style differences that they were asking for.
I'm glad you passed, though I certainly don't agree with this statement.
ability to look up things quickly is not knowledge.
Hmmm....UV might be an option? Now I completely pulling this out of my....but I do a lot backpacking and I have one of these...http://www.steripen.com/classic I wonder if I were to fill up a vial with water and use my steripen if that would sanitize the vial?? Probably easier to just continue to dunk them in Star-San.So how does WL sanitize the vials for yeast? Dry heat??
I think they come sterile out of the manufacturing process. I doubt there is much that can live in hot plastic.
UV is an option too.
OK...so I'm going through Zmag and looking for some recipe ideas to put my own spin on for the next brew session. I'm looking at the Cat. 10 winner, an American Amber. Based on the recipe submitted, this one is certainly pretty far outside the style guidelines for an Amber. 66 IBU's and nearly 7%ABV. That looks a lot more like an IPA to me.
I like to push the style guidelines to make my beer stand out a bit for competitions, but I'm always being dinged about stuff being a bit high alcohol for style.
Any thoughts on this from the judges out there? Just kind of surprised me that it would go gold at national level being that far out of style.
Well I know in my case the law is a bit of a gray area.
I guess I misunderstood your original post, because I don't see any ambiguity there:QuoteAny beer manufactured pursuant to this section may be removed from the premises where manufactured for use in competition at organized affairs, exhibitions or competitions, including homemakers' contests, tastings, or judgings.
It's explicitly legal to serve your homebrew at a "tasting" (festival), and if someone at the ABC says otherwise, they're wrong.
I just drop my pellets into the primary, no secondary and no bags. I leave my dry hops in for about 7 days then keg. The hops will eventually drop to the bottom. My beers come out clear and tasty.
QuoteSadly it's also on who "interpets" the laws of your state. I know some brewers/clubs have done so without any problems. Other brewers/clubs in the same state have asked the ABC and have been told no. As a homebrewer I think this is a case of "it's better to beg forgiveness, than ask permission".
Are you referring to selling beer at festivals or just giving it away?
Both. For instance, this just came down the pipe in Illinois: http://goo.gl/Bb5xU