Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - mtnrockhopper

Pages: 1 2 [3] 4 5 ... 192
31
Beer Recipes / Re: Smores Porter and type of Molasses?
« on: March 28, 2014, 10:38:22 AM »
Blackstrap tends to leave a salty taste. Unsulfured molasses like Grandma's original and robust are better. Original is concentrated cane juice. Robust has had some sugar removed so it is stronger.
 
http://www.grandmasmolasses.com/products/

32
Beer Recipes / Re: Dry Stout
« on: March 28, 2014, 10:33:51 AM »
Looks like purple!? highlights on my monitor!

33
Homebrew Competitions / Re: NHC
« on: March 27, 2014, 10:38:57 AM »
I forgot the registration system hides the specialty ingredients entry block for subcat's that don't need them. So I guess any info on bottle labels would be from that error.

34
The Pub / Re: Pet Peeves
« on: March 27, 2014, 06:40:12 AM »
I find homebrewers who come into a brewery and think they know more about brewing beer than the head brewer extremely annoying and far too common.

What if I do? ;)

Maybe you do, maybe you don't. But you shouldn't try to show off your knowledge to the head brewer. It gets old and boring. Remember that brewers have their own reasons for doing things. Maybe they don't want to stick to the syle guides 110%! Maybe they don't own a copy of "Brewing Classic Styles". As a for instance. I made a stout that I posted here a while back with Dark german munich. It was really, really tasty. Guy comes up to me and tries to tell me "this isn;t a "traditional" Irish Stout."

Yeah, maybe not. I also used German ale yeast. To me it was better than a traditional Irish stout. So STFU homebrew nazi!
Sounds similar to mine, which is evaluating beer (usually of a commercial beer) starting with "Is this what I think I should be drinking" vs "Is this tasty beer"

35
Ingredients / Re: Efficiency of raw wheat
« on: March 27, 2014, 05:53:43 AM »
A member of my club asked Randy Mosher about raw wheat on Ask the Experts. The response is here.
https://www.homebrewersassociation.org/forum/index.php?topic=15109.msg191656#msg191656

Wheat gelatinizes at mash temps, but I think it takes a while and if it's coarsely ground some may not gelatinize until the end of the mash. That could be part of the problem.

36
Yeast will remain in growth phase as long as oxygen is available. On a stir plate, that will be until the starter is done.
Also, aerobic yeast metabolism breaks sugar down into CO2 and water. Yeast only start fermentation and produce alcohol after oxygen is depleted. This means a properly aerated starter will contain no alcohol when finished. It's the sugar concentration at the beginning that stresses yeast in a starter. But don't worry, you're starter will be fine.

37
Homebrew Competitions / Re: NHC
« on: March 27, 2014, 05:34:46 AM »
During check-in in KC a couple weeks ago, I saw beers with specialty information on the label for styles that have no specialty information.  Cat 13, for instance.  I'm betting those people switched from a "specialty" style to a non-specialty style, and didn't notice the additional info because it doesn't show up.
Unfortunately, there are plenty of people who will enter a specialty style in a standard category because they don't know any better.

38
The Pub / Re: Pet Peeves
« on: March 26, 2014, 04:40:04 PM »
And I'm speechless, I really thought it was spelled acetylaldehyde!
 
I'm getting real tired of certain non-beer friends harassing me about why I don't wait/pay for Westy 12, Dark Lord, etc, etc, etc. Fun fact: I have 50 gallons of borderline excellent beer in my basement that I made for less than I would pay for eight Westy 12s. I don't think I need the trouble!   ;D

My MO at beer festivals is to go with the shortest lines. I really don't care what awesome beer is being tapped, this unknown brewery's hefeweizen will do just fine.

I fixing the beer world one mind at a time. :-)
Thank you kind sir!

Sent from my XT1030 using Tapatalk


39
General Homebrew Discussion / Re: Dissent with Style
« on: March 26, 2014, 04:19:42 PM »
So the term "all" is used loosely by these folks? I'm not sure I understand the why of it.

Brewery A was a traditional German lager brewery (moving away from that recently) with a restaurant attached. Must have an IPA and Stout on tap at the restaurant so they brewed those infrequently on their smaller (14bbl?) system and "borrowed" yeast. Those beers were restaurant only with some keg sales. Brewery B brews ales primarily, with the occasional lager, dunkel or maibock. Win-win.

If a proper pitch of yeast without a started costs us about $15, imagine what it costs somebody with a 30bbl system.

Are you really paying $7.50 a smack pack?  Wow, I guess it's good to live close to Portland. My LHBS's retail price is $5.50.
I pay $4 for dry yeasts.

Sent from my XT1030 using Tapatalk


40
If you're worried about oversparging after a long boil (thought with batch sparging you shouldn't be concerned) another option is to add some water at the end of the mash - before sparging. So you'd mash for XX minutes, add water (I use this as a mash out step), drain tun, add sparge water, drain again.

41
General Homebrew Discussion / Re: Dissent with Style
« on: March 26, 2014, 07:00:43 AM »
I've never thought that. Though many breweries have a 'house character' that is probably a combination of house yeast and some habitual recipe choices.

Maybe that's it. I can't even drink any SA without getting irritated. They have a lot of "different" beers that taste a lot the same to me. I just avoid it altogether now.
It's probably true at least in part. A large brewery like that has contracts on malt, hops, and a house yeast. So it's far easier to use those for new recipes than get new maltsters. Sometimes they are sketchy about new yeast varieties due to contamination concerns. For instance, Ommegang uses one yeast for every beer they make. Any differences are from spicing.

42
The Pub / Re: Pet Peeves
« on: March 26, 2014, 06:55:44 AM »
And I'm speechless, I really thought it was spelled acetylaldehyde!
 
I'm getting real tired of certain non-beer friends harassing me about why I don't wait/pay for Westy 12, Dark Lord, etc, etc, etc. Fun fact: I have 50 gallons of borderline excellent beer in my basement that I made for less than I would pay for eight Westy 12s. I don't think I need the trouble!   ;D

My MO at beer festivals is to go with the shortest lines. I really don't care what awesome beer is being tapped, this unknown brewery's hefeweizen will do just fine.

43
General Homebrew Discussion / Re: Dissent with Style
« on: March 26, 2014, 06:49:33 AM »
I've never thought that. Though many breweries have a 'house character' that is probably a combination of house yeast and some habitual recipe choices.

44
Beer Recipes / Re: Bamboo beer recipe anyone?
« on: March 26, 2014, 06:47:21 AM »
Do you have a commercial example you could link to? I've never heard of bamboo beer.

45
General Homebrew Discussion / Re: Homebrew Competition Rules
« on: March 26, 2014, 06:27:49 AM »
I kinda thought that might a deterrent for the judges.  What about a tiered system for competitions?  Where the entrants have their brews judged in a separate class.  Non-judges, judges, etc.
Since entrant classes are usually based on ability (like amateur vs pro), I think this would create the impression that judges are by definition better brewers than non-judges. This isn't necessarily true.
 
But there are some practical reasons not to worry. Rewards for judging are low - judges are spending money on gas/tolls to spend a long day thinking really critically about beer (not quite as much fun as you'd think) usually in exchange for lunch and an experience point. This tends to weed out anyone who doesn't have a highly altruistic sense of service to the homebrewing hobby. 
 
Also, if someone wants to game the system, it's going to be really hard to stop them with rules. Again, we really depend on judges having a sense of service and honesty. And if you work at any competition of decent size, you'll get a sense that it would be hard to give a particular beer a boost. Out of hundreds of entries, a judge has a low chance of being on the flight with one particular entry. And that entry would still have to make it through mini-BOS and BOS to win.

Pages: 1 2 [3] 4 5 ... 192