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Messages - ajk

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GREEN Flash West Coast IPA. :-)

General Homebrew Discussion / Oxidation Story and Question
« on: March 11, 2013, 04:23:06 AM »
I think oxidation leads to diacetyl reformation as well.
I've had that happen. I also had a slow-growing house infection once that eventually produced diacetyl in every beer it touched.

Yeast and Fermentation / Expected lifespan of O2 canister
« on: March 11, 2013, 04:18:43 AM »
Funny, for me, the red disposable bottles seem to last longer if I leave the regulator on.

General Homebrew Discussion / maintaining temps in freezer
« on: March 10, 2013, 08:33:09 AM »
Not to feed your paranoia, but even an incandescent does give off *some* UV. That said, I use a 100-W bulb (and opaque fermentors).

Events / NHC 2013 Entry Problems - Possible Solutions?
« on: March 08, 2013, 07:01:00 AM »
how much money would the AHA save by NOT printing out those certificates for first round beers that get some score above 20?

I've suggested before we do away with these. Maybe we're worried about discouraging people from entering next time. Oh, wait. :-)

Equipment and Software / Hoses....
« on: March 08, 2013, 06:51:48 AM »
Use softer water, a cleanser that contains a chelator (like PBW), rinse with something like StarSan (which is a mild acid), or some combination of the above.  I use water from my Culligan softener and rinse with StarSan.

Old Ale with rye. No chill.

Events / Re: NHC Direct links email
« on: February 26, 2013, 02:25:33 PM »
Was anyone able to get their entries marked as paid?  I'm having the same problem others have mentioned—404 page, credit card charged, but entry not marked as paid on the registration site.

Yeast and Fermentation / wlp001 for Scottish 60/ or 70/
« on: February 25, 2013, 06:30:18 PM »
I brewed a split batch of 70/-, fermented half with Wyeast 1056 and half with Safale US-05. When they finished, they tasted so similar I blended them back together. I entered the resulting beer in a (small) competition, and it won best of show.

Yeast and Fermentation / Best Beer for S-23?
« on: February 09, 2013, 07:41:12 AM »
Mine was so weird I sent some to John Palmer who said it tasted like Bartles and Jaymes Passion Fruit Wine Cooler!

I'm still surprised John would admit to having tried Bartles and Jaymes Passion Fruit Wine Cooler.

All Grain Brewing / 100% munich
« on: February 09, 2013, 07:33:51 AM »
Tasting my first 100% munich APA.

What brand/color of Münich?

General Homebrew Discussion / Signs of Infection
« on: January 31, 2013, 05:28:24 PM »
I've had beers get infected before, but it has never been visible.  I've always detected it by smelling or tasting the off character (most commonly sour or band-aidy).

This thread has a quote from a StarSan employee stating the solution must have a pH below 3.5 AND be clear.  Cloudiness indicates the surfactant has reacted with minerals in the water and become ineffective.  The surfactant renders more permeable the cell walls of the unwanted flora, and the low pH then kills them.

If that's true, I might consider switching back to Iodophor for everything.  I sanitize my kegs with star san and push it out with CO2 to purge all the oxygen, and by the second keg it's already cloudy.  I have relatively soft water (Ca 28, HCO3 59), and I'm not going to buy 5 gallons of distilled water just for sanitizing.

I use "softened" water (from my Culligan system).  I keep the mixed StarSan solution in a corny keg, and it lasts for anywhere from weeks to months.  A solution made with distilled water would surely last even longer.

The Pub / Forced inventory control
« on: January 05, 2013, 08:49:32 PM »

Mostly some crappy bottles of mead, but also the last bottle of a really good oatmeal stout.  Worst part has been cleanup.  The concrete floor is easy, but it went under all my refrigeration units.

General Homebrew Discussion / How to become a better recognizer of flaws
« on: January 05, 2013, 03:49:33 AM »
It helps to know the limitations of your own palate and how to work around them.  I used to be unable to smell or taste diacetyl, so I had to get it from the slick mouthfeel. Through practice, I eventually learned to perceive both the aroma and flavor of diacetyl.

Oxidation is another one.  I never get papery/cardboardy.  What I get is a honey-like or overly caramely character.  Either that or a sensation I think of as (but would never write on a scoresheet as) "tin can".  Don't let other people's descriptors limit your observations.

Learn how you perceive by correlating those perceptions with what you already know about the beer.  To paraphrase Gordon Strong, your palate is the best instrument you have, so trust it.

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