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Messages - a10t2

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a format change towards an objective examination format.

I love the idea, but how would that work? Eliminate the tasting portion?

The Pub / 42!
« on: July 10, 2010, 07:26:11 PM »
My RIS scored a 42 at the IN State Fair! I know it isn't off the charts or anything, but it's the highest I've gotten so far. The crazy part is it didn't even go to the Mini-BOS. :o Lots of tough competition I guess, or just inflated scores in that category. A National-ranked judge wrote "great job" in the comments, though, so I'm thinking it's the former. Yup, that's my story and I'm sticking to it.

My dubbel and tripel scored a 38 and a 37.5 respectively, and my AIPA got a 36, so I'm pretty full of myself right about now. No bling though. ::)

Ingredients / Re: MFB Caramel Vienna Malt (19 - 23)
« on: July 09, 2010, 09:27:25 AM »
I'd think they would be very very similar. The only reason for the difference in names is that CaraVienne is a registered trademark (to Hugh Baird, IIRC).

The Pub / Re: Martini's
« on: July 08, 2010, 09:26:03 PM »
Hey, nothing wrong with shaking! Deliberately watering it down with ice, though... that's just heresy. ::)

The Pub / Re: Things that are better with alcohol...
« on: July 07, 2010, 08:01:52 PM »
Sticking with the obvious: first dates. I made the mistake of going out for coffee yesterday. Jesus, other people are boring.

The Pub / Re: What does “craft beer” mean to you?
« on: July 06, 2010, 09:29:35 AM »
Artisan is synonymous with craft. That said, I've always liked the sound of "artisanal breweries".

Yeah, but after a few artisanal beers I can't say "artisanal beer" anymore. ;)

I think the amount of oxygen we are talking about here is very small. Too small to be measured with the O2 meters some of us have. Varying amount of headspace or various levels of bottle purging could be one approach.

That's what I was worried about. I was thinking that maybe a reasonably accurate regulator on an O2 tank might be enough. 5, 10, 15 mL/L, etc. Rather than relying on a DO meter.

Fo the Dopprlbocks that you mentioned, could there have been a difference in O2 uptake post fermentation? Were they bottle conditioned?

The second was bottle conditioned, with added yeast after about three months lagering. The first was kegged right out of the secondary/lagering carboy. Otherwise the beers were as identical as I could make them.

The whole reason for bottling the second batch was that everyone loved the first. Most people I distributed the bottles to didn't say anything, but there were several experienced brewers/tasters who said the bottle-conditioned batch was missing "something" the first had had. Granted, no one tasted them side by side, but these are people whose opinions I trust.

Thanks for writing this up, Kai. The first doppelbock I brewed (and kegged) was fantastic, but the next year's batch (identical recipe, but bottled) just didn't have quite the same "pop". I'd wondered if some aspect of yeast metabolism could explain the difference, and this would seem to confirm that.

It would be really interesting to see what the difference was on, say, five one-gallon batches that had different amounts of oxygen added before force-carbonating. If I could get some blind tasters to evaluate them I'd be willing to brew those beers, although I'd have to get an oxygenation setup first. Do you have any idea what sort of oxygen concentrations would be needed?

General Homebrew Discussion / Re: 2010 NHC Speaker Presentations
« on: July 05, 2010, 09:20:14 PM »
I'd really like to see that, Kai. Hefeweizen is one style I haven't tried yet, because I want to get to know the yeast, and I think that will be my fall project, when I can brew half a dozen times with the same strain.

The Pub / Re: Martini's
« on: July 05, 2010, 12:33:38 PM »
Sorry euge, I didn't mean to start a feeding frenzy!

I've actually moved away from Sapphire in martinis recently. It's still my favorite in a G&T, but I like more straightforward gins, especially when playing around with different olives. Beefeater is what I'm drinking right now. Saving some money doesn't hurt either.

Tuna stuffed olives sound awesome; I'll have to try to get some.

Equipment and Software / Re: Promash and sugar efficiency
« on: July 05, 2010, 07:33:11 AM »
Technically, yes, but at 100% RH sucrose retains 0.084% water by mass. Below my radar, for sure. ;)

The Pub / Re: Martini's
« on: July 04, 2010, 08:59:55 PM »
Wait a minute... Aha!

My thoughts on vodka are well-documented. ;)

Yeast and Fermentation / Re: Newbie fermenting question
« on: July 04, 2010, 07:35:15 AM »
Are you using an "S" shaped bubbler? Was it running backwards - into the fermenter? By removing some beer you pulled a vacuum on the airlock and pulled air into the fermenter. I'm guessing that's all it was, anyway.

Beer Recipes / Re: Bell's Two Hearted Ale clone
« on: July 03, 2010, 04:53:04 PM »
It tastes/looks remarkably similar.

Does it seem like it really comes it at 11 SRM? THA seems to be ~8 SRM to me. I ask because if the Munich and crystal proportions were a little lower, our recipes would be very similar.

The Pub / Re: Miller Lite quality control and customer care story.
« on: July 02, 2010, 03:19:27 PM »
Dude, that's awesome! Are they going to NDA you, or can you share?

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