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Messages - phunhog

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The Pub / Re: song title game
« on: June 06, 2012, 08:19:55 PM »
We Built This City- Jefferson Starship

.....a truly awful, awful song!!

The Pub / Re: song title game
« on: June 05, 2012, 10:24:36 PM »
New Moon on Monday- Duran Duran :-[

The Pub / Re: song title game
« on: June 05, 2012, 06:29:38 PM »
Owner of A Lonely Heart- Yes

The Pub / Re: song title game
« on: May 27, 2012, 08:37:21 PM »
Burning down the house-talking heads
House of the Rising Sun- The Animals

Zymurgy / Re: Why should I renew my subscription?
« on: April 28, 2012, 09:54:27 PM »
I just renewed my AHA membership for the next two years.  I enjoy getting Zymurgy and I also get 5% off at my LHBS. So between those two things it pretty much pays for itself. As far as the magazine getting boring....well I think that after subscribing for a few years most "hobby" magazines do get boring. Do I really want to read another article about kegging, yeast starters, or growing hops? Probably not....unless something dramatic has occurred in the 2-3 year time span since they last had an article about those subjects.  However....there are lots of new brewers who are seeing that information for the first time.

General Homebrew Discussion / Re: 1st round NHC results
« on: April 28, 2012, 07:14:43 PM »
Correct me if I am wrong but aren't NHC entry fees already 10 dollars for AHA members and 14 dollars for non members?  That seems like a lot to me especially when you account for shipping. I think what some of you have forgotten is that most people are not entering their beers to "win"....they just want valuable feedback from "good" judges. The NHC is known for this.
On a side note...where does all the entry fee money go? It seems that the NHC is run on the backs of some extremely dedicated volunteers who in return might get a free lunch out of the deal. Assuming every regional comp brings in 8K....does it really cost that much to run a regional comp? Just wondering....

General Homebrew Discussion / Re: Swift kick to the nuts!
« on: April 23, 2012, 08:24:34 AM »
Well don't feel too bad! I entered a beer in a local comp last year and was stoked to see that one of the judges was a Grand Master. He gave my American Amber, a beer that I thought was pretty good, a 13!! A 13!!  >:(  I literally could of pissed into the bottle and gotten the same score!!  After a cool down period..I realized that something else must of have happened. Either the bottle got infected or there was a mix up.

Going Pro / Re: "The Grand Timeline"
« on: April 22, 2012, 09:52:40 PM »
I just hope, before it crashes, that competition will drive down the prices. It's getting ridiculous. A pint of beer selling for $6, $7, $8 and even more in some places. Pitchers upwards of $20. Happy hour knocks off a buck. BFD.
You know I really hate to admit it but the prices of craft beer are getting to be a little out of control. I say this fully admitting that I am a thrifty... ok cheap.. homebrewer. It is pretty easy to go out and spend 20-30 bucks on 3-4 beers at a brewery.  I know that I can make between 5-10 gallons of homebrew for the same amount of money. Thank goodness my local brewery also has a homebrew shop. I want to support them but...I am not made of money ;D

It seems to me that the solution to this problem is to call the sampling of homebrews at the festival a "competition".  People can vote on their favorites and even provide scoring sheets.  I don't think it says anywhere that a competition has to be BJCP certified, who can be a beer judge, or even how many judges there can be. 

Going Pro / Re: "The Grand Timeline"
« on: April 21, 2012, 06:17:44 PM »
On the other hand, a little dose of reality is good.  ;)  The people who are serious will still open breweries.  Remember the 90s when "microbrewing" was a fad that everyone wanted to get into?  The result was lots of bad beer, a bubble, and a crash that set back the whole industry for a while.

Exactly! I am just wondering if we won't see another brewery bubble crash in the next few years. I don't even think it a matter of making bad beer. It's a matter of too many breweries competing for too few customers. It seems like every week I hear of another half dozen planned breweries, most under 7bbl. As has been stated before running a brewery is a lot of work.  How many people will stick with it if the financial incentive is not there? As someone else the end of the day it is a job/business and if you aren't making money how long are you going to be around?

Kegging and Bottling / Do I need to add more yeast?
« on: April 19, 2012, 11:15:15 AM »
So I am getting around to bottling a SMaSH barleywine (MO/EKG) that has been bulk aging in a keg for 3 months. My plan was to add the sugar to the keg, swirl to mix under CO2, and immediately bottle via a picnic tap/racking cane. It finished at right around 9% ABV. I just don't know if the yeast(WL 007) are up to carbing it after sitting around for 3 months. I was thinking about adding some WL 001 to the keg to help carbonation. Any thoughts on if I should add more yeast and what amount?

General Homebrew Discussion / Re: Any suggestion on scales?
« on: April 18, 2012, 09:15:15 PM »
I have this one for hops and salts
Tested with a friend's calibration weights and it's accurate.

The scale I got for grain only weighs up to 11lbs. It's from Polder and was about $18 at Costco.

I have the same Costco scale. Works great. You can even switch between ounce and grams. My Escali scale broke after like 6 months.

General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 07, 2012, 07:10:35 PM »
I have always wondered how judges deal with some of the Belgian styles that require an extremely high carbonation volume (4+). Obviously regular bottles with crown caps are just an accident ready to happen.  I have never entered, say a BGSA,into a comp but I don't think it would be quite the same if it didn't have a very high level of carbonation. Do most people just enter "under-carbonated" beer knowing that the judges will understand.

All Grain Brewing / Re: AG jalapeno brew
« on: April 02, 2012, 10:38:08 PM »
Just take your favorite Blonde ale...brew and ferment as usual. Take your chile, I prefer Anaheims, and roast it on the BBQ until the skin is nice and blistered. Put it into a plastic bag while still hot so it can "steam" then put it into the freezer overnight. Freezing the chile will burst the cell walls and let all the goodness out when it thaws. Place the frozen chile( skins, seeds, stem, everthing)  in a carboy and rack the finished beer on top of it. Let it sit in the secondary until you are happy with the amount of flavor/heat. I find right around 5 days is good for Anaheims but it varies.

Kegging and Bottling / Re: Pretty sure I like flat AIPA
« on: March 27, 2012, 08:11:13 PM »
I agree under-carbed makes the hop flavor really pop! I have a properly carbed APA in the keezer right now and it seems like it definetly loses some hop aroma and flavor.

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