There was a presentation on home malting at NHC. Hopefully the video will be posted soon if you weren't there.
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All jokes aside, I'm a business analyst in the "real world" and haven't been particularly naïve about the cost of living since I was 11, which was the last time I didn't have a job. Nevertheless, I continue to appreciate everyone's input as I craft the development and production strategy.That's great - I just tripled your chances in my head.
What about posting of scores on our entry page? Anyone know if those are going to get put up, or why they have not already been posted?Remember that all AHA and competition staff were at/running/breaking down the conference. They probably didn't leave until yesterday.
Wow, west coast elitism. Nice.I live in Delaware. We built a booth, but as this was our first year most of our effort went into basics - like a jockey box.
I was guessing it was east coast clubs who've never been to club night and haven't had years to build up an impressive booth
But... think of it this way. Many scoresheets I've received from competitions have 2-3 lines filled out for each section. Compared to that, this actually has a lot MORE information about the characteristics of your beer. And it still should have a few written comments too. I always wrote down what was great or really needed improvement to give the brewer an idea of our thoughts regarding it's score.They were slightly different, but you'll get them. Second round uses the checklist scoresheet with fewer written comments.
Kind of bummed to see that Just like a lot of us, I enter comps for feedback and dialing in brewing processes/recipes. Pretty hard to do unless you receive written comments!!
Thanks for the help folks, I greatly appreciate it! I found a priming sugar calculator on Northern Brewers and if it was accurate, and I will assume that it was, it called for 5.25 oz. for that mix. Since what I was sold was right at 5 oz, I am under carbonated I guess. Will this .25 make that much of a difference?I wouldn't be worrying about .25oz very much. A 0.008 difference might be a problem depending on what the OG was... so what was it? High altitude - I'm not sure. I don't think it makes a huge difference.
Also, when I took the final gravity it was 1.020 and was supposed to be 1.012, should I worry about that little of a difference? After being in the primary for 2.5 weeks, I transferred to the secondary for another 2 weeks. So I feel that it should have been done with the fermentation process.
Finally, and this is something that I did not take into consideration any, is that I am at 7200 ft. Can this altitude have an effect on brewing like it does with baking and cooking?