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Messages - Jimmy K

Pages: [1] 2 3 ... 241
1
Pimp My System / Re: Pimp my Fermentation Chambers!
« on: April 23, 2015, 10:31:55 AM »
Please stop. The envy is painful.

2
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 03:21:29 PM »
I had a 100% pils pilsner at a competition and it was great color wise

3
Beer Recipes / Re: Ideas for brewing with Grand Marnier
« on: April 20, 2015, 11:12:31 AM »
How about saison aged on grand marnier soaked oak? Or witbier, maybe without the oak.

4
The Pub / Re: 10 days to exam
« on: April 20, 2015, 05:42:31 AM »
They announce the name and number, either with each beer or all at the beginning. They also won't use any specialty styles (including fruit, spice/herb/veg, etc).

5
Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 19, 2015, 02:33:47 PM »
It will absorb at 70, just not as much. But 4 days @ 15 isn't nearly enough to get the beer to saturation. Also if it cooled at all then you also have thermal shrinking of the beer, which will increase headspace slightly.

6
Ingredients / Re: Using your back yard creek
« on: April 18, 2015, 05:54:52 AM »
A bucket. ;)

The boil will kill anything in the water. Sending a sample to Ward would be best, but you could just try it too. People have done crazier things.

7
Sometimes there are delays, though that would be 8 months which is the longest I've heard of. 3-4 is what they're going for but it seems 4-5 months is normal.

Contact your exam admin and ask about the delay.

8
General Homebrew Discussion / Re: First Contest Entry
« on: April 17, 2015, 08:59:34 AM »
Somebody around here posted a method that is cheap and works well. Get a bottling wand and remove the spring tip. The tube fits perfectly into a picnic tap, giving you a bottom filler with a valve. If you push your beer with very low pressure (say 2psi) you should get very little foaming and an easy fill.

9
The Pub / Re: 10 days to exam
« on: April 17, 2015, 08:46:59 AM »
I think astringency and lingering bitterness easily confused, especially if some acidity is mixed with bitterness. And beer is just a complex beast anyway.

10
Events / Re: Time to kill after the NHC
« on: April 17, 2015, 06:19:32 AM »

Its beer people! Lets put the guns down and learn some social skills.
I thought you said "Lets put the PUNS down and learn some social skills."
 

11
The Pub / Re: 10 days to exam
« on: April 17, 2015, 06:03:59 AM »
First of all, that's an excellent first scoresheet. You filled the space with lots of details and vivid descriptions. If you could do that within 15 minutes, I think you'd pass easily - even with some errors.
 
I won't reiterate MDixon's comments, but I agree with them.
 
You mention spice being derived from spice additions rather than yeast in Overall Impression. We rarely concern ourselves with how a sample was produced, only the outcome. You'll also score higher if you don't assume certain processes. Graders want to see feedback that is specific and something the brewer can DO. So better feedback would be - Spice is a bit too high. Try reducing spice additions by 25% if using actual spices, or ferment cooler to reduce phenol production by yeast. Or try a less phenolic yeast strain (an actual strain you like would great, if you know one).
 
And for the record, 16C says "A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. " So the spices are definitely OK, though you're thought that they are too strong is valid. There is also more push in the 2015 guidelines to be open to 'style interpretation'.
 
Efficiency note - you wrote 'aroma' three times in the aroma section. That's just a waste since everything written there is about the aroma. Try to avoid that to save time and space.
 
You don't mention malt or hops at all in flavor. I know the spice was strong, but if you added those spices to water it would not taste the same, because the malt IS adding flavor. It's probably light and bready/wheaty? Also, hops contribute bitterness as well as flavor, so you must mention both. At a minimum, you should have something like - low malt, low hop bitterness, no hop flavor.

Given your comments I would have gone with a high 30's score. Maybe 37/38.

12
Kegging and Bottling / Re: Gusher vs. Infection
« on: April 16, 2015, 01:14:33 PM »
I did check the gravity again on one of these and it was at 1.010. I have been guilty of possibly not letting the beers fully ferment out in the past. From what I've read I can't imagine a move of a point or two would cause this though.
5oz of priming sugar will increase gravity by 0.003. So if the yeast fermented the priming sugar and also fermented the wort an extra 0.001, that's like adding 33% more priming sugar.
 
If it's infection, it will probably continue to dry out the beer and further increase carbonation. My gut feeling is that infection would take longer than two weeks.

13
Thx Johnathan, my notify has not been working....Now it may be via gmail.
Mort sent heady topper by gmail? Genius!

14
Ingredients / Re: Cocoa powder - how much?
« on: April 16, 2015, 12:17:46 PM »
Careful with cocoa if you have any sort of screening/filtering in your process. I have a screen in my kettle and used cocoa once. It absorbed water, turned into sludge, clogged everything up.

15
General Homebrew Discussion / Re: First Contest Entry
« on: April 16, 2015, 11:10:12 AM »
As long as you bottle well and avoid loosing CO2 then, you should be fine having them stored for a few weeks. If you think about it, this is the same process that most commercial beer goes through. Even through sitting on unrefridgerated shelves it doesn't loose carbonation. The caps should hold the seal.
 
You could ask the organizer how they'll be stored.

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