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Messages - gmwren

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1
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 16, 2015, 12:19:55 PM »
Sorry, the CIP removes completely in 120F water. Threw my old Keg Lube away.

2
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 15, 2015, 05:12:24 PM »
^^This. You will throw your nasty Keg Lube away. It washes away in hot water.

3
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 03:31:53 PM »
I took the same exam as Mark and scored an 80. I actually could have done better, but I tried to game the system. I had always heard there would be one really bad beer, one really good beer, and a lot in between. So after three really bad beers, the 4th was very, very good, so assumed it was the ringer. Unfortunately, it was not exactly to style. I committed the worst sin a judge can do and did not judge the beer in front of me. I judged a ringer. I learned a lesson and was thankful for the score.

4
Equipment and Software / Re: Spoon or paddle
« on: February 26, 2015, 01:41:05 PM »
Grout stirrer and drill for dough in. After that a paddle.

That's interesting. It should work well. I'm just a little concerned with metal contact though, since my grout stirrer is galvanized. I'd rather not have that in contact with wort.  Are there plastic or stainless versions???

mine is epoxy coated-have not used it for my mash however...just the DIY stuff.



Mine is epoxy coated as well. Really works well busting up tough Maris Otter dough balls.

5
Equipment and Software / Re: Spoon or paddle
« on: February 26, 2015, 10:22:53 AM »
Grout stirrer and drill for dough in. After that a paddle.

6
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 22, 2015, 11:42:26 AM »
Another vote for California. It is America's best example of a Nanny State, so you might feel a little (but not too much) at home. The difference would be all seven previously mentioned worlds found in the States can be found there. Oh, and the weather is better, the suntans better, and the teeth obnoxiously whiter.

My favorite place to go would be Colorado, but California does have the reputation. Can't see much of it in a week though.

7
Proposed Specialty IPA (21B)

Specialty IPA: Red IPA

Aroma: A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Appearance: Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.

Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. 

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.     

Overall Impression: Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Comments: Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. History: A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.

Characteristic Ingredients: Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.

Style Comparison: Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruitbased balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.

Vital Statistics:
OG: 1.056 – 1.070
IBUs: 40 – 70
FG: 1.008 – 1.016
SRM: 11 – 19
ABV: 5.5 – 7.5%

 Commercial Examples: Green Flash Hop Head Red Double Red IPA (double), Sierra Nevada Flipside Red IPA, Midnight Sun Sockeye Red, Summit Horizon Red IPA, Odell Runoff Red IPA   

8
All Grain Brewing / Re: Adjusting a stout after kegging
« on: December 02, 2014, 03:43:32 PM »
Where the last two posts/ suggestions addresses to my issue or to bboy9000?

Yours!

9
All Grain Brewing / Re: Adjusting a stout after kegging
« on: December 02, 2014, 09:38:05 AM »
Maybe add some lactose as used in sweet stouts. It will lessen the sharpness, but not remove it. I have adjusted kegged sweet stouts that had too much roast character.

10
Events / Re: 2014 GABF
« on: July 15, 2014, 06:35:43 AM »
That picture alone on the web page makes me not want to go to this :D

The entrance is always mobbed. The scary part is the line that will wrap around the convention center. It goes very fast for how many people attend and it always amazes me how much we disperse inside. Rumor has it 2015 will feature an expansion and nearly double the attendance. That will get interesting without multiple entrance points. Hopefully the ticket purchase issues will be solved this year or next year could get quite ugly.

There are so many beers, pick a region and sample a particular style.

11
Kegging and Bottling / Re: Laziness Test
« on: July 12, 2014, 05:08:53 AM »
I'll quote a helicopter pilot I knew. "Probably its fine."

As an experienced helicopter pilot, I've heard that not so reassuring quote from some mechanics.

12
I know what the topic means, but since my first flight lesson in 1976 and about 5000 hours of helicopter since 1985, I'm proud to say, I've never "crashed and burned." All emergencies handled, even if it meant some time stuck a long ways from anywhere.

13
I've always heard it was beer nerds deciding which beer nerds get let into the club. (I'm still waiting the results of my exam...)

14
The Pub / Re: Give it up for Michael Jackson....
« on: April 04, 2014, 03:15:46 PM »
I think this was it: http://www.amazon.com/Michael-Jacksons-World-Beer-Hunter/dp/1563313812

I'll have to see if I can find it anywhere.

Sounds cool!

Found my disk.  It's The Beer Hunter Field Guide.  The complete interactive guide to the beer renaissance.  Copyright 1995.

It requires a 486SX CPU with a minimum of 4MB RAM and Windows 3.1.

I feel old.

Found my Field Guide as well! 1995 was about the time I went all grain. What's MSCDEX version 2.2 or later?

15
General Homebrew Discussion / Re: Irish Moss Question
« on: April 02, 2014, 06:33:57 PM »
I've noticed several posts on the H talking about B forum that seem to have the following: "Man, I forgot my Whirfloc. Am I boned?" Well, I have one tab I've been saving for the last ten or so beers. I haven't noticed a difference, so maybe I'll save it a little longer.

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