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Messages - mtnrockhopper

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Ingredients / Re: dark malt in saison
« on: August 08, 2012, 06:55:18 PM »
There is a Zymurgy issue with lots of saison recipes, many dark. I think it is 1-2 years ago - might be on eZymurgy?

Talk to all three though to judge interest and that should help you decide how many to work something out with. It could take a form other than blanket discounts too - like special buys throughout the year. Or they could always sell discounted gift cards at club events - they might like that since it would expose their shop to new people.

I don't think you need to offer a portion of dues.  But other than helping out the club because they are nice people, definately try to think of how this can benefit them. Maybe you can offer promotional opportunities in the clubs website/blog/newsletters etc? They may ask what's in it for them, so be prepared and have something to offer.

Kegging and Bottling / Re: Plastic crates
« on: August 08, 2012, 06:16:19 PM »
There is a picture of those crates a few posts down.

The Pub / Re: More craft breweries now than in 1890
« on: August 08, 2012, 12:02:00 PM »
Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!

I don't know, there are a LOT of BMC taps out there.

Keg size should make no difference in CO2 pressure, only desired carbonation level.

Questions about the forum? / Re: AHA Member Deals broken
« on: August 07, 2012, 05:30:11 PM »
That was it. I had it running in compatability mode so the forum's new button works.

Questions about the forum? / AHA Member Deals broken
« on: August 07, 2012, 01:36:31 PM »
This isn't about the forum per se, but this seems the best place to post this.
I just went to the new AHA member deals page - which I think is a great idea. Well it wouldn't work and there was a message "Attention IE7 user - please upgrade to a modern browser..."  Trouble is - I'm using IE9.

Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 07, 2012, 01:32:47 PM »
I don't own a Randall, but I've never had a Randall-hopped beer that was superior to the original. I find the affects to be overwhelmingly "grassy".

Maybe there's a technique to Randallize beer without this flavor, or maybe that's just the flavor you get...

Lately all the ones I've had are randalized with something other than hops - coffee beans, fruit, etc.

Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 07, 2012, 05:41:41 AM »
Why has yeast become so expensive? Is it because they package more yeast or is out because homebrewers will pay that much?

Also - a perishable product with huge variety. I'm sure a lot of that yeast goes bad. Add competition from fermentis for the most popular strains and White Labs/WYeast are even more a specialty product.

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 07, 2012, 05:30:45 AM »
My own opinion is if the beer is oaked then I'd put it in the wood category and add the info on the other ingredients.  I think it'd stand out in that category.  23 is a real crap shoot, you could be up against anything.

Cat 23 is the greater catch-all. This is from the guidelines -
Combinations of other style categories (e.g., India Brown Ale, fruit-and-spice beers, smoked spiced beers)
This would probably be the case if you're combining a special yeast with wood.  I'd also guess that if the oak plays more than a minor role, points would be deducted no matter where it is entered. 

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 07:13:42 PM »
As a fairly new judge, could you spell out what is to be looked for when you hear the farmhouse term used?  My own weak idea is that it will be "rustic" in the sense that it will be fruity with possibly some earthy notes.  I'd suppose it would also typically be lower ABV although obviously a Baltic porter doesn't fit this characteristic.  Any help with descriptors would be appreciated.  Also what commercial beers might be good examples?  And is farmhouse ale most like a saison or a biere de garde?

If someone described a beer as "farmhouse", I would definitely be looking for yeast characteristics similar to those in saisons, or maybe biere de garde, fruity/spicy esters/phenols. Though the strength of those characteristics could range from low to high, depending on the style, but in any case they should definitely be noticeable.

I'd agree with this. A descriptor like 'farmhouse' is a bit open ended, but I'd expect noticable yeast character, *maybe* even brett. Hopefully the entry would have more than just that descriptor. I think the best entries would have a few specifics - especially yeast strain if the flavors are yeast derived.

Equipment and Software / Re: Fryer for boils
« on: August 06, 2012, 01:43:52 PM »
I thought the site I found said that only Fermcap S must be filtered, Fermcap AT does not. No real distinction on your link.
I only use it in starters, but that makes me wonder. Good old paying attention works for the kettle.

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 07:01:38 AM »
What is BDS?

The Pub / Re: How to introduce a girl to brewing...
« on: August 06, 2012, 06:09:06 AM »
Apricot, Blueberry and Cherry all come to mind....

And then give her a vacuum for her birthday...

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 05:50:11 AM »
I think farmhouse is a well used term that judges will understand. If it is farmhouse because of the yeast strain, listing that in the specialty ingredients will give the judges an even better idea of what to expect. 16E is fine if the beer is specifically 'Belgian farmhouse'. If it really is a farmhouse baltic porter, then I think 23 would be a better fit since baltic porter is definately not Belgian. 

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