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Messages - Jimmy K

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Questions about the forum? / AHA Member Deals broken
« on: August 07, 2012, 08:36:31 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, 08:32:47 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, 12:41:41 PM »
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, 12:30:45 PM »
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 07, 2012, 02:13:42 AM »
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, 08:43:52 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, 02:01:38 PM »
What is BDS?

The Pub / Re: How to introduce a girl to brewing...
« on: August 06, 2012, 01:09:06 PM »
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, 12:50:11 PM »
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. 

Equipment and Software / Re: Fryer for boils
« on: August 06, 2012, 03:36:09 AM »

Where did you hear that?

Answer my own questions with Google.
"Brewers should not use silicone-containing antifoam for unfiltered beers. The FDA allows active silicone to be used up to 10 parts-per-million (ppm) but stipulates that the silicone must be removed prior to packaging by either filtration or centrifugation. In the case of unfiltered beers, use a food grade, non-silicone antifoam. We sell a food grade, canola oil based antifoam that works well for this purpose and has an added benefit of being yeast-friendly at the same time. Look for my article on antifoams in the brewery in the July/August issue of The New Brewer. Please contact me directly if you would like to discuss this or any other matter further.
Dana Johnson Brewery Technical Representative BIRKO Corporation Henderson, Colorado

Equipment and Software / Re: Fryer for boils
« on: August 06, 2012, 03:31:16 AM »
Since I found out that Fermcap is supposed to be filtered out, I've cut way back on my use of it.  For instance, I've gone back to using a spray bottle of water to control the boil.  I"ll still use it when I have to, but I use as little as possible and avoid it if I can.

Where did you hear that?

Yeast and Fermentation / Re: Pitching rate
« on: August 06, 2012, 03:22:16 AM »
I hate to kick up the old "rehydrate vs. sprinkle" debate, but you should be fine with 1 pack even if you don't rehydrate. A lot of the side-by-side comparisons I've seen are fairly ambiguous over which method results in a better tasting beer. In my limited experience with beers similar to the one you're planning on brewing, sprinkling 1 pack of dry yeast has given me clean, tasty beer with no off-flavors.

Test after test have shown that people are confident in their opinions.  ???

Yeast and Fermentation / Re: Pitching rate
« on: August 05, 2012, 08:01:56 PM »
If Mr malty says one I'd trust it. I'm not surprised that one 11.5g packet would be enough.

Other Fermentables / Re: Pressing asian pears
« on: August 05, 2012, 02:16:53 PM »
We've got the press and we're pressing tomorrow. I'll let you know how it works out.

Other Fermentables / Re: Bartlett perry
« on: August 05, 2012, 02:15:02 PM »
Sources I've seen estimate one gallon of juice from a bushel of pears. Seems to me like if you ferment on the pulp, you then have to figure out how to separate about a gallon of perry from a bushel of pulp - without aerating it.

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