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Messages - Jimmy K

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Beer Recipes / Re: Homebrew recipe for the masses
« on: January 13, 2014, 03:24:21 PM »

Given that we are talking about extract with steeping Kolsch is probably a good bet.

Would the cream ale be more difficult?

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it would because the maize requires mashing. not so say your not up to it. but check out Denny's posted recipe and decide if you feel like doing a partial mash. It's not hard and it's a great intro to all grain brewing. Cream ale exists to please light lager lovers so it's a good choice. Probably better than Kolsch honestly, Kolsch or Am Wheat are easier to do extract or extract with steeping though.
You could do cream ale and sub rice syrup for corn. I guarantee not one BMC drinker will ask about the missing corn sweetness.

What was the OG on this?

Beer Recipes / Re: First all grain wheat
« on: January 13, 2014, 01:03:51 PM »
Is the white wheat malted or unmalted?

General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 10:15:27 AM »
Try to get some judging experience in that time, should be plenty of opportunities in Portland and Seattle
Good advice. I took the exam one day and judged for the first time the day after. I immediately wished I could retake the exam.

General Homebrew Discussion / Re: Judges question
« on: January 13, 2014, 08:45:19 AM »
Remembering every note in the guidelines will only help a little I think. If you can describe a beer in front of you well and have half a clue about what the style should be, you'll pass. Tasting skills and writing that on a scoresheet are most important.

General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 08:26:21 AM »
Also - this is a great resource put together by Thomas Barnes in New York. He's an exam grader.

General Homebrew Discussion / Re: BJCP Written Exam
« on: January 13, 2014, 08:24:02 AM »
Are the styles used in the judging test random? Can you use the style guide or is it from memory? Is it more about detecting off flavors, or guessing style, or what?

For the judging exam prep I thought I would just order one or two of the commercial examples of each style, at least on the ones I'm less familiar with. Like from craft shack or the like.
Not exactly random, but chosen by the administrator and you won't know ahead of time. No style guides, 15 minutes per beer, you won't have time to read the style guide anyway. The beers will reflect the range of beers in the guide, so they will include light/dark - ales/lagers - there will be some great examples, some OK, some problematic. Actual styles chosen will certainly depend on what the administrator has access to. You will be told what the style is.

Focus on describing the beer. Make sure to hit each keyword listed on the scoresheet under each section. For every keyword, indicate the level you detect it at (low/medium/high). Never write a range (low-medium hop aroma), they don't like that. Remember that hops have both bitterness and flavor and these are both flavors. Focus on perception (medium citrus/piney hop aroma vs medium American hop aroma). Don't troubleshoot in the first four sections, save that for Overall Impression.

In Overall Impression, describe how you enjoyed the beer and identify 2 characteristics to improve and how to do that. You don't need to hit every problem, but pick the two that you think impacted the score the most. Don't assume anything about ingredients or process, but you can use wiggle words to offer suggestions that may not apply. For example, if the beer should be drier you could write - If mashing, use a lower mash temp, or substitute simple sugar for some malt or extract.

I was venting a little frustration is all
I'll keep at it

I understand. BJCP just increased the number of tests allowed each month. Hopefully that leads to more open slots. I'm also rural and had trouble finding an exam seat.

Yeast and Fermentation / Re: HELP needed
« on: January 11, 2014, 10:28:14 PM »
If you don't have thick enough hose, jam a length of siphon tubing onto the post of a three piece airlock and stick the end in a cup of sanitizer.
This was my answer too.
If that 'thick tube' fills the carboy neck, you can jam it in and wrap with plastic wrap if needed to seal.

Yeast and Fermentation / Re: Fermentation temp. suggestions
« on: January 11, 2014, 10:25:26 PM »

68 is the temp of the water that is surrounding the glass carboy. I have the carboy sitting in a Coleman cube cooler filled with water (and ice as necessary). I/R gun checks on the side of the glass show the same temp, but I imagine the beer may be a degree or two higher.

Water is a better thermal conductor than air so I agree if water is covering most of the surface area of the fermenter it will pull heat off quickly and therefore stay close to the beer temp (0-2 degrees).
I agree too.
You could cool it down a little, though at this point I wouldn't bother. Yeast like stable temperatures. And temperature during the growth phase is most important. That is probably over now. At 68 it should be good.

Extract/Partial Mash Brewing / Re: Thank you!
« on: January 11, 2014, 10:21:38 PM »
That range is under 0.5% ABV difference. No impact on beer character. Actually, it's nice to see a recipe with a range since the since different systems have different efficiencies. It's more realistic.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 11, 2014, 10:17:19 PM »

That makes sense that they'd keep you from gaming the system.

It actually doesn't make sense. How is a member going to bring a spouse or friend that is interested in homebrewing? And how is AHA going to handle the fact that when a member gets through the lottery and their partner doesn't, that means that a whole flock of members are not going to follow through and register. This truly is the dumbest thing I've heard.

How is the system gamed by having the opportunity to obtain two spots?

Absolutely.  If my wife has to register and pay to be a member, then she should be allowed to have the same opportunity as I do or any one else. The fact that the cost of membership is discounted is moot.
She has exactly the same chance of getting in as you or anyone else. Except she doesn't have to worry about getting in and you don't. It's the same probability - the only difference is that either both of you get in or neither do.

General Homebrew Discussion / Re: Adding java to a stout
« on: January 11, 2014, 05:35:06 PM »
Maybe I'm overly concerned, but cold-steeped coffee seems like a great source of oxidation.
I had a coffee mead at NHC last year which had great coffee flavor and was clear, pale gold like normal mead. It was aged on whole coffee beans.
I was also thwarted once making a Kaluah clone by soaking whole beans in liquor. It stayed clear which wasn't what I wanted.

Extract/Partial Mash Brewing / Re: Thank you!
« on: January 11, 2014, 05:31:00 PM »
Good to hear that. And a higher OG will usually yield a higher ABV, though it probably won't be significant. Did the recipe give an OG range?

Yeast and Fermentation / Re: Fermentation temp. suggestions
« on: January 11, 2014, 05:16:18 PM »
Is 68 your wort temp or the temperature of the space it's in. I ask because fermentation creates heat and may be 5 or more degrees warmer than the room/chamber. If that's room temp, your fermentation temp may actually be 72-75, which is the high end of 1335's range. 
I haven't used 1335 specifically, but I would guess that 65-68 is an ideal fermentation temp.

General Homebrew Discussion / Re: Adding java to a stout
« on: January 11, 2014, 07:49:00 AM »
I am going to try whole beans in the ferment after fermentation. MadFermentationist said it gave him the most persistent flavor. Interesting fact, you get no color from the beans if they are whole.

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