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Messages - ghumphrey

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46
Homebrew Competitions / Re: Homebrew Competition Software
« on: March 25, 2011, 08:38:45 AM »
Your data will be intact when you upgrade. No worries. You'll find that there is an archive feature so you can keep data indefinitely. Hopefully it'll be useful for you...

47
Homebrew Competitions / Re: Homebrew Competition Software
« on: March 24, 2011, 08:27:26 AM »
This past year we used BCOE (www.brewcompetition.com) and liked it. It supports online payment via paypal which we liked. It is free (in both senses) but you can optionally purchase hosting for $10, which we did.

It does not do flight definitions, judge assignments, etc, just the online registration. It exports data to HCCP which does that other stuff but the developer is working on a new version of BCOE that does the whole enchilada. Assuming it is available, I suspect we will use that next year.

Thanks John! I'm glad to hear that BCOE helped you organize your competition this year.

John is correct, I am working on the next version (literally as we speak). I am about 75% finished coding the new version which will feature table definitions, flight definitions, judging/stewarding assignments, pullsheets, scoring, and reports. I expect to finish up coding by mid-April, beta testing done by mid-May. I'm shooting for a release date in June.

In the meantime, however, you can test drive and download the software package at www.brewcompetition.com. The hosted package is $20 per year (John's competition got in on an introductory half-off special).

Cheers!

Geoff

48
General Homebrew Discussion / Re: Belgian Tripel
« on: January 19, 2011, 12:49:34 PM »
... but I thought the later sugar addition was a pretty smart idea.  I got it from Timothy's Tripel recipe in Homebrewopedia.

Why thank you! Timothy's is my creation and I'm convinced, after brewing it several times, that the sugar in the primary is the way to go. Those little yeasties, no matter how many are in attendance, are a lazy lot. They'll eat the simple sugars first before heading on to the other, more complex ones like maltose. Adding sugar 2-3 days into primary is like giving them a nice little dessert before a great big nap.

The yeast I use is also key - the strain I use is WLP545 Belgian Strong Ale (or Wyeast 3522 Belgian Ardennes). It's a super attenuative yeast. Last time I brewed Timothy's, the FG was 1.002!  No joke, I checked it three times. It wasn't super dry though, probably from the use of a pale malt and a bit of aromatic malt, and has won four medals this year alone.

49
Wood/Casks / Re: Preparing Oak Staves
« on: January 18, 2011, 01:21:59 PM »
... or just RDWHAHB.  :)

That's exactly what I plan to do...

Racked the beer to a plastic bucket over the weekend and added the sufficiently sanitized and charred (on all sides) stave. Pitched the blend and set it in a basement corner to let the bugs do their work. A bit of O2 is just fine with me. If I had full cask, O2 would be present anyway...

Now, I'll taste it in a few months and decide then whether to add any fruit - thinking maybe raspberries or cherries.

50
Wood/Casks / Re: Preparing Oak Staves
« on: January 14, 2011, 04:16:54 PM »
Nice. I'm leaning toward cutting the stave up into manageable chunks, charring the raw edges, baking in the oven for 15-30 minutes at 350 degrees (F), giving them a soak in a Four Roses bath for a couple of days, and chucking them into a bucket fermenter filled with brown ale and some Roeselare blend.

Then, I'll forget about it for about a year.

Thank you all for the suggestions, information, and advice! Keep 'em coming for others who have similar questions in the future since there's not much information out there at present.

51
Wood/Casks / Re: Preparing Oak Staves
« on: January 14, 2011, 01:45:17 PM »
To sanitize . . . you can get yourself a bottle of Four Roses and soak your pieces in them for a few days prior to adding them to the keg. :)

Now, that's an even better thought!

52
Wood/Casks / Re: Preparing Oak Staves
« on: January 14, 2011, 12:13:39 PM »
You might consider hitting them with a torch, sort of toasting the surface.

Now, there's a thought!

53
Wood/Casks / Re: Preparing Oak Staves
« on: January 14, 2011, 11:55:55 AM »
How big are they? The normal size you'd get from your LHBS or larger.

They are quite big - as long as a 55 gallon barrel - I'd say around 3 1/2 feet or so. I'm going to need to cut them down to get them into a carboy, however. Steam is an idea. What about dry heat (e.g., put them in the oven)?

How you prepare them before they go into the carboy is a question of what you intend to use them for. If you want to avoid a bacterial contamination then you will need to sanitize them some how - steam is what I would use on cubes (5 mins), but you may struggle to do this with a stave if it's very long.  If you're going to add to a sour beer, I'd just wipe them down with a wet cloth  and chuck them in.

I do want to make sure they are sanitized - they've been in my garage for about three months now - using in a sour beer notwithstanding (I like to know what bugs are there).

54
Wood/Casks / Re: Whiskey Barrel Beer
« on: January 14, 2011, 11:05:03 AM »
I'm sure you've had time to think about this, but a few come to mind.

Wee Heavy, Belgian Dark Strong, Baltic Porter, Imperial Brown, English Barleywine, Traditional Bock, Doppelbock, Eisbock.

As for the aging - longer is better. Our club just drew out a Belgian Dark Strong that aged in a bourbon barrel for nearly 10 months. Prior to that, the barrel housed a RIS for 13 months. Both are excellent beers; nice, oak characteristics come through on both.

55
Wood/Casks / Preparing Oak Staves
« on: January 14, 2011, 10:30:30 AM »
I was given four staves from a Four Roses oak barrel used by a local brewery for cask-conditioning.

I'd like to use at least one of them in a Oud Bruin I'm planning, but I'm not sure how to prepare them for the carboy. I'm not finding much around the Internet.

Does anyone have any insights?

56
There's still time left to enter Biere de Rock! The entry deadline is November 27 - this Saturday

Go to http://bierederock.rockhoppersbrewclub.com to enter.

Happy Thanksgiving, everyone.


57


The Rock Hoppers Brew Club of Castle Rock Colorado is proud to announce that the registration/entry window is now open to the second installment of our annual competition, Biere de Rock, celebrating all that is homebrewed Belgian and French ale brilliance. Entry window closes November 27, 2010.

The categories for our competition are limited to BJCP categories 16, 17 (except Berliner Weiss) and 18.

To enter, go to the Biere de Rock website (http://bierederock.rockhoppersbrewclub.com), create an account, add your entries, and print your entry forms and bottle labels. You can even pay your entry fees online! Finally, take your bottles to one of our seven drop-off points along the Colorado Front Range, or send them to our designated receiving address.

GABF Pro-Am Entry!
A category winner will be chosen to brew a 2011 GABF Pro-Am entry at Elk Mountain Brewing in Parker, Colorado.

About Biere de Rock
Biere de Rock is a AHA/BJCP sanctioned homebrewing competition and will take place December 4, 2010 at Elk Mountain Brewing, 8:00 AM to (approximately) 12:00 PM. 18921 Plaza Drive, Unit 104, Parker, Colorado 80134.

À la vôtre,

Geoff Humphrey
Registration Coordinator, Biere de Rock Competition
Webmaster, Rock Hoppers Brew Club, Castle Rock, Colorado

58

Attention Colorado and surrounding area judges and stewards (or those that just happen to be in the area in early December)!

The Rock Hoppers Brew Club of Castle Rock Colorado is proud to announce the second installment of our annual competition, Biere de Rock, celebrating all that is homebrewed Belgian and French ale brilliance.

Biere de Rock is a AHA/BJCP sanctioned homebrewing competition and will take place December 4, 2010 at Elk Mountain Brewing, 8:00 AM to (approximately) 12:00 PM. 18921 Plaza Drive, Unit 104, Parker, Colorado 80134.

With the demise of Tech Talk as a way to reach folks, we figured we should sound the call early. So, if you are a judge or steward in the area, please consider our lending your talents to our competition.  We expect to double the entries we had last year.
 
The categories for our competition are limited to BJCP 16, 17 and 18. We'll judge each subcategory separately, so we're looking at a lot of little flights for the beers involved.
 
If you are interested in judging or stewarding, please register by going to the Biere de Rock Website today!
 
Thanks in advance to everyone who will help us out. Please refer this post to anyone you know who might be interested in judging or stewarding.

À la vôtre,

Geoff Humphrey
Registration Coordinator, Biere de Rock Competition
Webmaster, Rock Hoppers Brew Club, Castle Rock, Colorado

59
Brewing up Ten Cubed, an American Barleywine, for my birthday on Sunday 10.10.10: ten malts, ten hop additions, 10% ABV.

60
Events / Re: BrewBlogger Needs Beta Testers!
« on: September 23, 2010, 10:28:36 AM »
If you are wondering what features BrewBlogger has, here is a partial list:

Display

  • Brew date and tap date
  • Fermentation schedule
  • Yield
  • Status (planned, primary, secondary, tertiary, conditioning, bottled, on tap)
  • Imperial (U.S.) or metric units of measure
  • Styles conforming to 2008 Beer Judge Certification Program (BJCP) guidelines
  • Original gravity, target original gravity, final gravity, target final gravity, plus intermediate gravity readings
  • Bitterness (IBU or HBU)
  • Color (SRM and EBC)
  • Calorie content and Alcohol By Volume (ABV)
  • Plato, extract, attenuation, and efficiency calculations
  • Method (extract, partial mash, all-grain)
  • Cost
  • Tracking and display of reviews and judges comments
  • Tracking and display of awards
  • 83 malt, 79 hop, 11 extract, 27 adjunct, and 54 miscellaneous ingredients come pre-loaded with room for your additions
  • Customizable mash profiles with 19 of the most common mashing techniques and associated steps
  • Customizable water profiles with 9 pre-loaded profiles from famous brewing cities
  • Customizable yeast profiles with 172 pre-loaded varieties from White Labs, Wyeast, Fermentis, Danstar and more
  • Customizable equipment profiles with 9 of the most common equipment setups
  • Brewing procedure
  • Your comments and notes
  • Bottle label image display
  • Links to related websites
  • News/Announcement display (multi-user only)
  • A personalized brewing calendar
  • Brewing calculator suite including:
    • - Calories, Alcohol, and Plato Calculator
    • - Hydrometer Correction Calculator
    • - Brewhouse Efficiency Calculator
    • - Bitterness Calculator
    • - Water Amounts Calculator
    • - Priming Sugar Calculator
    • - Force Carbonation Calculator
    • - Plato/Brix/Specific Gravity Calculator
    • - Full-featured Recipe Calculator
  • Reference area including:
    • - 98 BJCP styles
    • - 70+ Hop varieties
    • - 100+ Malt, grain, and adjunct varieties
  • Printable log and recipe pages

Administration

  • Password protected log entry and administration area
  • Single- or multi-user options. Multi-user option can accommodate unlimited users and administrators, complete with user profiles - perfect for clubs
  • Printable contest entry forms for any brew log - no more writing long-hand, data is auto-populated from the log
  • Import BeerXML format to logs and recipes from desktop brew calculation software, such as BeerSmith, to share
  • Export any recipe in fully compliant BeerXML format for importing into desktop brew calculation software packages such as BeerSmith
  • Export log and recipe databases to Excel and SQL
  • Customizable display featuring:
    • - Choice of 12 themes
    • - Unique blog name
    • - Personalized tag line or favorite quote
    • - Personalized menu text
    • - Brewer biographical information
    • - Brewer favorite links
    • - Display preferences

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