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Messages - rebobbitt

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The Keg Ran Out Club of Broomfield, Colorado invites you to enter our Great American Beer Challenge homebrew competition to be held in conjunction with the 17th Annual KROC World Brewers Forum. This year's competition judging will be held on September 17th, and the awards presented at the World Brewers Forum on September 29th at the Marriott City Center, Denver, CO. We have two great speakers for the World Brewers Forum, Gordon Strong, President of BJCP, and Gerrett Marrero, Founder of Maui Brewing Company. We will also be serving KROC beers, have a silent auction, and drawings for prizes! See http://www.kroc.org for more information.

Besides the regular "American" styles for this competition, we have two special categories this year, Cascadian Dark Ales (CDA's) and American Sours.

Entry fee is $6 per entry, two bottles required.

Entry window for drop off and mailing is September 3rd through September 10th.

Entry deadline is September 10th.

We also need Judges and Stewards for the competition!!

To enter a beer or register as a judge/steward, please go to http://kroc.brewcompetition.com. REGISTRATION IS OPEN NOW!!

Categories Accepted

All the styles will be grouped into flights based on number of entries, and ribbons will be awarded for the top three positions in each flight. Only entries in the categories and subcategories below will be accepted.

1 A, B, C (Lite, Standard and Premium American Light Lager)
2 C (Classic American Pilsner)
4 A (Dark American Lager)
6 A, B, D (Cream Ale, Blonde Ale, American Wheat or Rye)
7 B (California Common)
10 A, B, C (American Pale, Amber and Brown Ale)
12 B (Robust Porter)
13 E (American Stout)
14 B, C (American IPA, Imperial IPA)
19 C (American Barleywine)
20 (Fruit Beer - based on another enterable American style only)
21 A, B (Spice Herb Vegetable, Winter Specialty Beer - American focused)
22 B, C (Other Smoked, Wood Aged Beer - both based on another enterable American style only)
23 (Specialty – American focused)
29 Cascadian Dark Ale
30 American Sour – (American focused)

Cheers,
Rick Bobbitt
KROC Competition Coordinator
Broomfield, CO

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Equipment and Software / Re: Draining the boil kettle....
« on: December 03, 2009, 08:54:23 AM »
I usually use a plate chiller (pumping wort from boil kettle to chiller to carboy), but I have also tried recirculating the chilled wort back into the boil kettle until the temp in the boil kettle was below 120 or so. Then I would whirlpool, but like I've said, this didn't seem to work well.

This is what I used to do until recently.  I've got a homemade version of the hop stopper that works pretty well, but after 15 min. of recirculating, it starts to get a little plugged.  When I first start recirculating the flow is great.  So I figured, I just need to drain the hot wort quickly out of the boil kettle into a second container.  This would leave the hop debris and hot break behind in the kettle and then I could recirculate without worrying about debris.  I use a modified corny for this purpose.  I took the beer-out post off, removed the poppet, drilled it out a bit and pressed a plastic elbow onto it (needed to use a vise).  I also had a lid with no pressure relief valve on it so I put another fitting there. 

Now I gravity drain from the kettle to the corny via the beer-out post.  I takes about 6 min.  I'm going to replace the dip tube with some tubing of a larger diameter to speed the flow.  Then I take the corny, hook the beer-out to my plate chiller, and the output of my pump to the fitting in the lid.  I seal it up and apply a little bit of CO2 to the gas-in and the wort flows up and out, and down to my plate chiller.  Once it gets to the pump and I turn that on and I can now recirculate to my heart's content.  I put a liquid crystal thermometer strip on the corny so I can monitor the temp.  I keep an tiny bit of CO2 pressure on to compensate for the contraction of the wort as it cools - the system is totally enclosed which also helps to keep out any possible contamination.

This of course can also double as a giant hopback (hops in a large bag), and the next time I do an IPA I'm going to use it to do a hop stand.

Plus, now if I forget to sanitize my fermenter before hand, or my yeast starter hasn't settled enough, etc., I can just let the now cooled wort sit in the corny until everthing else is ready

Are you saying that trying to drain the boil kettle through the screen and then through the plate chiller took too long?
I have seen the same thing with my system, the last few gallons is when the screen would clog up.

So your new way, do you gravity drain through the screen to the corny, or just use the pick-up tube on the side of the kettle?
Do you try to whirlpool in the boil kettle before you drain into the corny?
Is there any cold-break left in the corny after transferring it to a fermenter?

I might try this using my hot liquor tank instead of a corny (both my boil kettle and hot liquor are 15 gal SS kettles). Do you think if I used a pump, that it would drain faster from the boil kettle?

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Equipment and Software / Re: Draining the boil kettle....
« on: November 25, 2009, 03:19:12 PM »
If you have a bazooka screen or something else that sticks into the kettle and disturbs an even rotation of the wort, you may prevent that nice trub cone to form.

I just brew more than I actually need, chill, let it settle and rack clear wort from the top. The wort/hop/trub sludge at the bottom gets fitered through a paper towel in a large funnel w/ screen. The clear wort is then frozen and used for future starters. I use a lot of wort for yeast propagation which is why this works well for me.

Kai

Post #100, Woohoo

How long do you let it settle before you rack it off? (Wow, that would sound weird on another forum.... :) )

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Equipment and Software / Re: Draining the boil kettle....
« on: November 24, 2009, 03:41:19 PM »
I usually use a plate chiller (pumping wort from boil kettle to chiller to carboy), but I have also tried recirculating the chilled wort back into the boil kettle until the temp in the boil kettle was below 120 or so. Then I would whirlpool, but like I've said, this didn't seem to work well.

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Equipment and Software / Draining the boil kettle....
« on: November 24, 2009, 02:55:39 PM »
I have had problems draining the wort from my boil kettle.

Everything I try seems to have problems of either not filtering out hops and trub, or if I use a screen, screen gets clogged.

I use a 15 gal SS Megapot.



I have tried a bazooka screen and a Hop Stopper screen, but each with limited success so I have had to use hop bags to keep keep the screens clear from clogging.

I could go with no screen and whirlpool, and drain from the side, but I haven't had much luck in creating the mythical "cone of debris" in the center. Even if I chilled the wort in the kettle, then whirlpooled, it didn't seem to help much.

How do most people drain / filter from a boil kettle? Do you use hop bags? Screen? Whirlpool?


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General Homebrew Discussion / Re: Starter's OG
« on: November 16, 2009, 10:27:51 AM »
Here is Jamil's article on yeast starters in Zymurgy :

http://www.homebrewersassociation.org/attachments/0000/1235/MAzym07_YeastStarter.pdf

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The Pub / Re: Lets get to know each other!
« on: November 13, 2009, 09:47:20 AM »
My turn..

I am 44, married with two boys, 11 and 14.

I am a software engineer, and own my own small software company, specializing in GPS/GIS and digital cameras.

I've been homebrewing for 4 years now. I am a member of the KROC homebrew club in North Denver and a BJCP judge.

I use 3 15gal kettles for all-grain brewing with two natural gas fired burners.

In my "beer office", I have a fermentation fridge which can hold two 6.5 gal carboys, and a storage/serving fridge which can hold 15 cornies. I built a wooden collar for the fridge, and added 5 serving taps.

     

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General Homebrew Discussion / Re: Which craft beers are pasteurized?
« on: November 12, 2009, 12:49:55 PM »
I'm going to flat out say that virtually no craft beer is pasteurized!

It entails extra equipment, money and time and between you me and the tree - most craft breweries just can't afford any of those.

Not to mention the fact that since most craftbrewers have approached the field from the idea of making a more natural and "crafty" product, they take it as a point of pride to not pasteurize. Hell, think of the number of them who proudly state that they don't filter their beer.

But the person I talked with said "virtually all" bottled beer is pasteurized.... So I guess it's somewhere in between :)

I don't know how big the equipment is, but the craft breweries I've seen have simple bottling lines, and I didn't see any of the pasteurization equipment.

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General Homebrew Discussion / Re: AHA Membership
« on: November 12, 2009, 09:34:13 AM »
Getting Zymurgy alone is worth it, then I do use the pub discounts a lot, saving more than the price of the membership I'm sure.

Plus all the work the AHA does behind the scenes for homebrewers is very valuable.

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General Homebrew Discussion / Which craft beers are pasteurized?
« on: November 12, 2009, 09:30:48 AM »
This question came up during a recent BJCP prep class.

Which craft beers are pasteurized?

We were mostly talking about bottled (and canned) versions. What about kegged craft beers? Imports?

I know some beers are bottled conditioned, so those won't be pasteurized, but what about the rest?

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Homebrew Clubs / Re: Pics from TAF 2009
« on: November 10, 2009, 02:24:00 PM »
Here are a couple of pics from our homebrew club KROC TAF event.

A beautiful day in Denver. We brewed an all-grain Pilsner and Schwarzebier.









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