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Messages - macbrews

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16
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 07:26:54 AM »
I would rather let a cheater get through than falsely accuse an honest, skilled homebrewer. That would really piss them off and I imagine the bad vibes would spread to their friends too.

This is exactly why I didn't do anything.  Depending on which category he fell, my comment about how much it tasted like Anchor was to either compliment him, or if he was cheating, let him know.

17
Homebrew Competitions / Re: Competition Cheating
« on: December 10, 2014, 08:27:20 PM »
Not long ago I judged a California Common that was in an Anchor Steam bottle that tasted remarkably similar to Anchor Steam.  The cap was different but that would easily be changed.  Wasn't sure what to do.  It wasn't a big competition (~80 total beers/meads)  but the prizes were significant ($75).  I gave the brewer the benefit of the doubt and it took first (I did note on the scoresheet that it tasted just like Anchor) .  The same brewer ended up winning/placing in some other categories as well.  Haven't seen his name on any of the other competitions.

I still wonder about if I did the right thing, but it was the best beer.

What would you have done?

Mac

18
Yeast and Fermentation / Re: Yeast Starter measurements
« on: November 10, 2014, 01:28:26 PM »
Now that's something I don't have.  Where do I get one and how much?  Christmas is around the corner!

Mac

How important is maintaining the starter temp? It's sitting around 70 now, didn't want to bother keeping the flask in a water bath or anything over the 24 hours.

The needed time for a starter is also depending of the room temperature. It is not needed to control the temperature for a starter.

Last time I made a starter I used my CO2 production sensor system. In the following screenshot you can see the temperature rise of the starter during its time on the stir plate.



The light yellow curve is the ambient temperature and the red curve is the temperature of the 1 liter starter. You can see the rising of the temperature from 22 degrees C to 25 degrees C. (In the beginning this sensor was on the ground)

The purple curve is the CO2 production in time. When the production of the CO2 of the starter decreases I placed the starter into the fridge. A few days later I used the starter and the yeast was in very good condition because the CO2 production of that badge started in 4 hours.

19
Yeast and Fermentation / Re: Yeast starter time question
« on: October 13, 2014, 10:38:00 AM »
Indeed, this is very interesting and likely to change my starter routine, but I have to ask, considering how the commercial breweries repitch their yeast at the end of primary fermentation (as well as many homebrewers) - how important is it in the final product?  I know that the breweries repitch for the economical reasons, but if it was an inferior product that resulted it would certainly affect their bottom line.

Is it quantity vs quality?  If you have daily access to gallons of yeast I guess you can pitch as much a you see fit.

Mac

20
General Homebrew Discussion / Re: 10 AM
« on: September 26, 2014, 11:44:35 AM »
I can almost smell that wonderful aroma from here!

21
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: August 31, 2014, 07:10:54 PM »
This whole discussion is predicated on the assumption that the beer brewed hit all of the parameters in the recipe.  If you can say that every time you have brewed a beer it ended up in the bottle exactly like it was on paper, my hat is off to you.  I certainly can't say that.

I bet, as others have said, it was a mighty fine beer that tasted like an 8B.  Congrats to the winner!

22
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: August 29, 2014, 07:54:19 PM »
Some of the best advice I have gotten from the sensei brewers in my club is that it isn't what you tried to brew, its what it tastes like when it is done. 

23
Yeast and Fermentation / Re: Roeselare
« on: July 27, 2014, 08:30:48 PM »
I've got my first Flanders Red that is about a month old.  At two weeks, I split the 10 gallons - 1/2 in a carboy with Roselare and half in a 5 gallon oak barrel with WLP665.  Tossed in dregs from Boulevard Love Child in the Carboy and Rodenbach Grand Cru in the barrel.

My question is, what do you think of topping off the barrel for the angel's share with additional charges of similar sour dregs from various bottles?  Is there too much of a good thing?  Do the waters get a bit too muddy if you add multiple top offs?  And how often is it recommended to top it off?  When I have used this barrel before I purged the dead space with a blast of CO2 after pulling a sample to try to get the extra O2 out, but I never added extra wort.

Thanks,

Mac


24
General Homebrew Discussion / Re: NHC Scores
« on: July 14, 2014, 03:53:41 PM »
Now that it has been over a month, it sure would be nice to see some scores........

25
General Homebrew Discussion / Re: NHC Scores
« on: June 30, 2014, 10:52:30 AM »
one of those situations where my entry got a 41.5 in first round and a 26 in the second. curious as to the comments.

Same here..... Had a 40+ regional Dortmunder that got crushed with a 26.  However, in fairness, I pretty much saw it coming.  I rebrewed and it just did not come out like the first one did.  Thought it would do better than 26, but, it was certainly no medal winner for sure.  My mild did ok, but I am guessing comments are going to say it was a bit "big" for style.   Scottish 70 made Mini BOS, So I was pretty happy with that.  Looking forward to seeing some of the thoughts on the sheets as well.

Got you both beat.  A 42 in the first round for a BoPils (judged by a Master whom I know and respect) to a 23.5 in the finals .... Ouch!  Tasted it last night - not as fresh, but 23.5?

Win some, lose some. 

As I always say - Right Beer, Right Judge, Right Time

I've got all of you beat; a 45 in the first round and a 24 in the second.  Can't wait to see those score sheets, I'm assuming it must have been a bottle issue.  Since it tasted great at club night and was are only keg that kicked.

Man, even in losing, you win!  Congrats!

26
General Homebrew Discussion / Re: NHC Scores
« on: June 28, 2014, 01:27:44 PM »
42.7 in the final round for the third place stout.  Was obviously up against some really solid competition.

44 for the Silver....

27
General Homebrew Discussion / Re: NHC Scores
« on: June 28, 2014, 09:47:36 AM »
one of those situations where my entry got a 41.5 in first round and a 26 in the second. curious as to the comments.

Same here..... Had a 40+ regional Dortmunder that got crushed with a 26.  However, in fairness, I pretty much saw it coming.  I rebrewed and it just did not come out like the first one did.  Thought it would do better than 26, but, it was certainly no medal winner for sure.  My mild did ok, but I am guessing comments are going to say it was a bit "big" for style.   Scottish 70 made Mini BOS, So I was pretty happy with that.  Looking forward to seeing some of the thoughts on the sheets as well.

Got you both beat.  A 42 in the first round for a BoPils (judged by a Master whom I know and respect) to a 23.5 in the finals .... Ouch!  Tasted it last night - not as fresh, but 23.5?

Win some, lose some. 

As I always say - Right Beer, Right Judge, Right Time

28
The Pub / Re: Beer Name Poll
« on: June 27, 2014, 08:11:46 AM »
When you say Meteorwhite, it sounds like you have a lisp.

29
I have the same issue with my water, but as Martin said, it has little effect on my mash pH.  I have been using Bru'n Water and my calculations are spot on when I check my mash. (same meter too)

I'll try leaving it out for a bit and then check to see if it rises from the CO2 dissipation.

Mac

30
KS bill signed April 17th and published and official April 24th.  For the last 4 days we've finally been able to legally remove beer/wine/cider from the home and give it to others beyond immediate family.  We can legally hold a competition now too.

I'd like to thank the AHA for their help, the Kansas Homebrewers Alliance, people all over the state who talked to their representatives to educate them, and with a special shout-out to Steve Cook, who spearheaded this effort.

cheers--
--Michael

So Michael, when's the first competition?

Mac

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