« on: October 14, 2013, 08:29:07 PM »
Get a reptile warming rock instead. No light.
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Hell, I've mixed beer, mead and cider together in a BJCP BOS in some of these tiny competitions around the area. I think non-BJCP peoples' choice would be just fine.I think pretty much any competition scheme, BJCP or not, is fine as long as contestants know what to expect upfront.
Very,very nice work Paul and thetooth. BTW thetooth, that's a serious number of taps there. Wow !Holy regulator too Batman.
Mtnrockhopper - are you doing a massive cider batch again this year? What did you do last time, something like 45 gals?It was 60 gallons 2 years ago. Last year we made a couple smaller batches. Not sure if we're doing a huge batch again. I have to wait until December for it to be cold enough in my garage. We did make 10 gallons of asian pear cider, unfortunately it got an infection and has a bit of acetic acid.
I ask because I am going to do one big cider batch this year instead of multiple smaller ones and I'm curious how much yeast you used etc. My plan is a 30 gal batch using WLP cider yeast (I ordered it but I forget the # now). I may try a split with another yeast, not sure.
Nice. My jalapenos usually start to rot by the time the ripen, so I have to pick most of them green. My serranos turn red though and I did smoke a bunch of both and they are in the dehydrator as I write this.I was wondering about doing that since a friend gave me a bunch, but I've eaten most of them by now.
In all that judging I only had one judge ranked National or higher evaluate my beer. The rest were either Provisional, Recognized, or Certified. I can enter just about any BJCP and receive the same level of judging. I entered my beers in the NHC because I thought it would get before the "best" judges out there....ideally at least National level in the 2nd round.I don't know about regionals, but the BJCP says that 54% of judges in the final round were National or higher. That's pretty impressive. There are only 850 National and higher judges, so about 1 in 8 was at the competition. That's also enough for 1 or 2 National or higher judges on each flight. Local competitions can't match that.
The would need to be cooked before mashing - a cereal mash would work. Or just boil them according to directions and let them cool. They take about 30 minutes to cook.It's 'steel cut' oats that you shouldn't use for brewing (but it is the #1 best type for breakfast!)
Do you mean unless you do a cereal mash, or is there another reason to not use them?
At what point would you all be concerned with a fruit fly caused infection? I had one little demon fruit fly crash into my rehydrated yeast this weekend and instantly drown I pulled him out, but pitched the yeast anyway. I had no other yeast option other than bread. Its a Saison fermenting at 75. Fermentation was active in only 3 hours.
Surprisingly, the fruit flies are avoiding my carboy.
So you knowingly pitched a vinegar fly into your wort? Sorry, but there's no way I would do that! They're covered with acetobacter.
Just one fruit fly will instantly give a funky taste to a glass of beer. I drink from a lidded stein in fruit fly season.