Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - macbrews

Pages: 1 2 3 [4] 5 6 ... 9
Homebrew Competitions / Re: NHC Final Round Sign Up
« on: May 23, 2015, 09:07:17 AM »
Come to think of it, if I was a Steward, I could bug all of those guys.  Maybe that's what I'll do next time.

Homebrew Competitions / Re: NHC Final Round Sign Up
« on: May 22, 2015, 08:26:35 PM »
Judging at the NHC finals is one of the coolest things I have gotten to do....twice.  It was certainly not a burden.  You meet other judges from all over the country(ies) and sometimes you sit at a table with someone like John Palmer.  Hard to beat that!

Hell, I would pay to do it......

Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 11:01:35 AM »
So do tanks get contaminated over time?  One more thing to obsess about.......

That's why I didn't get anything through to the NHC!

General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 28, 2015, 04:33:35 PM »
Too bad they cant call whoever was 4th place and tell them they're in.

That's the biggest problem

General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 27, 2015, 11:15:37 AM »

Hopefully the San Diego results are released by close of business, otherwise I don't see them released before Monday. It's been almost 2 weeks since the end of the competition, kind of ridiculous...

I'm wondering if the 3rd place disqualification in category had something to do with the delay in verification. Wonder what that's all about...
Probably it was 3rd place but didnt score 30pts? But thats hard to imagine. I dont think I would forward a 29 to best of show. Whats the point?

I'm guessing that wasn't it, the other sites all stated when that was the case. I'm guessing that it was a beer entered at more than one site, perhaps with flip flopped brewer/co-brewer?

Some on Reddit said they and their co-brewer accidentally entered the same beer taking both 2nd and 3rd. Janis disqualified one. Of course... It's the Internet.

So, if two people co-brew a beer, can they both independently enter it or does it have to be one entry crediting both brewers?

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: April 08, 2015, 01:04:50 PM »
Always good to hear positive feedback! I'm a recently appointed Associate Exam Director and graded about 110 individual exams last year. It's a lot of work but it's rewarding. We do take it very seriously and try not to cheat anybody out of points. It's been fun seeing all the new judges over the past few years at competitions and advancing through the ranks! I judge around 17-18 competitions/year and it's been great seeing the number of National and higher judges increase by over 100%. It seems that nearly every table has a National or higher judge these days.

I think that depends on where you are judging since the BJCP tends to have very strong representation in certain areas and much weaker representation in others. In AZ, we only have 1 master and 6 national. Of those seven higher ranking judges, we might get 3-4 of them to show up on a good day. Two of them are pretty much retired from judging. Now when I've traveled to San Diego or even Denver to judge, it's a much different story.

Still need more certified and up judges.  At STL NHC 1st round comp, I had 5 entries with 11 total scoresheets.  Of the 11 scoresheets that were returned, one was graded by a certified and  one by a national judge.  The other 9 were graded by recognized and novice judges.

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 19, 2015, 05:02:18 PM »
How do they notify you of the results - email/USPS?

I'm waiting on one from last November.

Ingredients / Re: Water Water everywhere
« on: March 18, 2015, 08:13:13 AM »
So to add to the discussion - What about the contribution of the grist to the finished mineral levels?  As an example, if you are shooting for X ppm of Ca, should you factor in what you get from the grain or just start with that level in the water?

I hope I'm rich enough to sue people someday.

Get a lawyer who works on contingency.  You don't need to be rich to sue, you just need to sue someone rich.

Or sue someone with no resources and bully them into submission

The Pub / Re: Doctors Orders. Now what?
« on: February 28, 2015, 08:50:06 AM »
Acute and chronic pancreatitis is a very serious problem.  The two most common causes are alcohol use and gallstone pancreatitis (due to a obstruction of the biliary tract).  Assuming that you don't have the latter, the most likely reason is alcohol consumption.

Chronic pancreatitis can to lead to diabetes as well as pancreatic cancer among many other problems.  The costs of treating chronic pancreatitis can also be very taxing.

You have to make a very important decision about your health.  One of the most common things I hear from patients is "I wish I had....."

Take it with the utmost seriousness. 

Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 08:31:35 AM »

What pitching a larger number of cells does when pitching high gravity wort is allow for cell loss due to osmotic  pressure.  Osmotic pressure is a phenomenon that causes water to be drawn to the side of a semi-permeable membrane that has the highest level of solute, which is the wort.  This loss of water causes the cells to lose something known as turgor pressure.  The loss of turgor pressure is known as plasmolysis.  Turgor pressure pushes the cell membrane against the cell wall. Loss of turgor pressure causes the cells to shrink, resulting in shock, if not outright death.

Interesting stuff - brings up a few questions:

1)  What kind of cell loss should one expect when pitching directly from a vial, or smack-pack of commercial yeast?
2)  Does the fact that you are making a starter in a wort that is lower, but approaches the OG of your beer help buffer that loss/shock?
3) The math presented, I assume, is for optimum conditions.  Can we expect numbers that good for our homebrew if we add nutrients and oxygenate to a reasonable level?



You could try making a Burton Union type device.

That is an interesting set up that looks easy to make.  My original thought was to not have the spillage return to the fermenter, but having the original wort in the container rather than something else makes a lot of sense.



Let me pose another question to this thread:

I often brew hefes with Wyeast 3068.  Due to the often near-violent fermentation of these and the ensuing mess, I have given up on using the regular air locks and just use blow-off tubes which go to a container that I fill with starsan.  There is always a LOT of yeast in the bottom of the blow-off container.  I have never considered using it because of the starsan.  If I were to run the blow-off tube to a sanitized container filled with sterile, treated tap water, or for that matter a cheap lower-gravity beer, would that be a reasonable way to harvest the yeast? 

I use Better Bottles to ferment in, so top cropping as described above is not an option for me.



All Grain Brewing / Re: When to measure mash pH...
« on: February 21, 2015, 11:08:58 AM »
What if it needs adjusted? Hasn't a lot of the conversion taken place by 15 min? I recently started checking mine at 10-15 like you all say and it has been OK. I just wonder what to do if it's not. I'm usually about 30 in by the time it's cool and checked so I figured it's too late to do anything other than take a note for next time.

Get a test tube, fill it with the wort and put it in a glass of ice water.  It is ready to check the pH in about 1 minute.  Works great.


Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: February 13, 2015, 06:13:56 PM »
That is cooler than my Wife's Hop earrings

Pages: 1 2 3 [4] 5 6 ... 9