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Messages - ghumphrey

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61
Events / BrewBlogger Needs Beta Testers!
« on: September 22, 2010, 04:31:18 PM »
If you would like to be a tester for the next version of BrewBlogger, the browser-based homebrew logging and calculation solution,  please go to the BrewBlogger Beta Test Site and sign up. You will receive an automated email detailing your testing method options along with links to instructions and supporting materials.

This is your chance to help out the BrewBlogger community by testing the latest version! Your donation of time will be very much appreciated.

The beta test period is from September 23, 2010 through October 15, 2010.

All levels of BrewBlogger and computing experience are welcome.

Please PM me or reply here if you have any questions.

Prost!

Geoff

62
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/24 Edition
« on: September 22, 2010, 10:43:15 AM »
I thought I'd finally get around to brewing my Bastogne Golden Blonde since my club's competition, Biere de Rock - an all Belgian and French ale homebrew contest, is in early December.

Fall is an awesome time to brew here in the Rocky Mountain region!

Geoff

63
Pimp My System / Re: Kegerator Showcase
« on: September 06, 2010, 01:10:34 PM »
Awesome craftsmanship. My only questions are how does the wood hold the moisture effect and are there any insulation issues? It looks like you have a clod hose passthrough no doubt running off a blower in the cold box. I'll have to post pics of mine but, I was lazy and everything was store bought.

On the inside of the collar I used oil-based KILZ - no insulation issues at all. I used industrial grade foam weather stripping between the freezer and the collar, along with a healthy dose of silicone caulk all around the inside, just be extra sure.

64
Pimp My System / Re: Kegerator Showcase
« on: September 04, 2010, 05:05:59 PM »
I, like many around here, found a chest freezer on Craigslist and converted it to be a kegerator. My last stand up fridge had 5 taps, so I needed to get a freezer that held at least the same number.

I wanted the collar to be a more "finished," so I covered the 2x6 rough pine collar with a cherry-stained 1x6 pine finish boards cut at a mitre. I trimmed out the rest of the collar with pine corner trim and 1/2 in' trim on the inside:



Actually, if I pushed it, this one could hold eight taps, providing I use the 3 gallon ball lock kegs to sit on the compressor hump. Otherwise, I've got room for one more 5 gallon corney.

The CO2 tank is on the outside and feeds two 3-way manifolds. Tubing is secured to the collar via plumbing collars.

Two day project. Easy.

65
Yeast and Fermentation / Re: Oktoberfest Gravity (WLP820/WLP833)
« on: August 30, 2010, 02:43:59 PM »
My fear with adding some S-05 or other yeast that is not present in your base beer, is that it may add character that is not desirable.  If you can keep with the same yeast strain, your results will be more repeatable.
Agreed. I'm going to wait it out for another few days. I have a similar Bavarian yeast in storage, if my FG hasn't budged, I'll consider using it to bring things down, possibly using the krausen technique.

Thanks for the help!

UPDATE

I racked to kegs for lagering yesterday and the gravity dropped to 1.016. I took a taste and didn't find that it was cloying. Malty, but not cloying. Nice. After wiping the sweat from my furrowed brow and taking a deep, cleansing, breath, I set the kegs to lagering.

Tap date will be my birthday 10.10.10, the same day I'm brewing something special for the occasion: Ten Cubed.  10 malts, 10 hop additions, and 10% ABV (not to mention 10X2 IBUs and 10 gallons).

Thanks to everyone for their words of advice.

Geoff


66
Finally getting to lager my Oktoberfest. Making an Italian Pinot Grigio  from a World Vineyard kit to get familiar with making wine. Looking into making a common cider and a melomel - anyone have any favorite recipes/yeast/advice for either (not to hijack the thread)?

So, like dhacker, not much.  All this and a Fantasy Football draft to boot.  ;D

68
Thirty gallons brewed this weekend:

Vader (Cascadian Dark Ale)
Fetchez la Vache (Biere de Garde)
Belgo-Rouge IPA (Belgian Red IPA)

Whew! I need a nap.

69
Yeast and Fermentation / Re: Oktoberfest Gravity (WLP820/WLP833)
« on: August 23, 2010, 02:35:41 PM »
My fear with adding some S-05 or other yeast that is not present in your base beer, is that it may add character that is not desirable.  If you can keep with the same yeast strain, your results will be more repeatable.

Agreed. I'm going to wait it out for another few days. I have a similar Bavarian yeast in storage, if my FG hasn't budged, I'll consider using it to bring things down, possibly using the krausen technique.

Thanks for the help!

70
Yeast and Fermentation / Re: Oktoberfest Gravity (WLP820/WLP833)
« on: August 23, 2010, 11:52:06 AM »
Quote
One you Rack off the yeast cake, your done. (In my experiance).  What was the OG and SG so far?

Thanks wingnut. My OG was 1.058 and the latest reading I have is 1.018.

Since my post I've been thinking. Dangerous practice, I know, but nonetheless, I've concluded to ramp up the temperature to 65 degrees F and swirl. However, I'm still open to any other ideas...

Geoff

71
Yeast and Fermentation / Re: Oktoberfest Gravity (WLP820/WLP833)
« on: August 23, 2010, 09:07:12 AM »
Hello all,

I'm having the same issues with attenuation in my Oktoberfest, but with a different yeast strain. I opted to use Wyeast 2633 - Octoberfest Lager Blend.

According to Wyeast, their Oktoberfest strain is a "a blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production."

Unfortunately, after 3 weeks in primary (2 at 50 degrees F and 1 at 60 degrees F), I'm at 69% attenuation. The yeast's purported attenuation range is between 73-77%.

Has anyone had any similar issues with this yeast? I'm not sure of the source. If anyone has info, please post.

As far as fermentablity of the wort, I did a triple decoction, so I don't think that it's an issue (see the brewing log for the recipe)

Based on what I've read in this thread and from other sources, I have some options:
  • Gently swirl the carboy to get yeast back in suspension and wait it out.
  • Ramp up the temperature to 65 degrees F to get the yeasties to consume the last of the sugars, swirl, and wait it out
  • Take a sample and do a "forced fermentation" to see if the are, indeed, any fermentable sugars left.
  • Add a fresh inoculation of an attenuative yeast like US-05 or WLP001, swirl, and wait it out.
  • Rack to a secondary to see if any further fermentation will occur. If not, cut my losses.

Thanks,

Geoff

72
If SWMBO concurs, I'll be doing a double-dog-dare brew day on Sunday:

Brew 1: Fetchez la Vache - a Biere de Garde - Mash in at 9:00; boil by 11:00
Brew 2: Vader - Cascadian Dark Ale - Mash in at 11:30; boil by 1:30

Gotta have some fall/winter brews on tap!  ;D


Welp, that didn't happen due to a mishap with my water filter. Trying again this weekend. Same schedule, different day...

73
Quote
Thank you for letting a lot of people know about your software.
Just for curiosity
What license did you realized it under?

It's under the GPL license from the Open Source Initiative. More info at: http://www.brewcompetition.com/index.php?page=license

Cheers!

74
Geoff, that's great!  My club has been looking for something like this.  Thank you so much!

We'll definitely look into Brew Competition Online Entry for next year's Buffalo County Fair Comp!!!  Thanks Geoff!!!

My pleasure. We implemented version 1.0 for my club's competition last year - that helped work out some bugs in the program, but on the whole, it worked like a charm for collecting entries and entry fees.

Since then, I've been working closely with Bruce Buerger of the Beer Barons of Milwaukee to get some features and functionality implemented for use in the Schooner Homebrew Championship, which is registering right now.

Spread the word!

Thanks,

Geoff

75
Quote
I would like to see the AHA make the competition software used for the National Competition available as shareware to the clubs.

I would like to second this sentiment.  Here are some ideas for requirements.

- Accept online entry data and output to a standard format.
- Output category winners list in PDF, Excel, or some other standard electronic format.
- Output points by brewer and club for use by regional competition circuit to keep totals for total brewer points, club points and team points.
- Interface with PayPal or other payment options to gather data.
- Be able to select categories for a competition that does not include all BJCP styles and/or groups styles in different categories.  We have at least four such competitions in the Lone Star Circuit(Bluebonnet, Celtic, Limbo and Dixie Cup).


If I may, there is already this type of software freely available to clubs that does most of the requested items above. It's called Brew Competition Online Entry. I created and maintain the code just for this reason.

Go to http://www.brewcompetition.com to test drive an installation. Clubs can download the entire source code and install it on their web servers OR clubs can have their competition entry website hosted by brewcompetion.com for a very minimal fee.

See also:
Features
Hosting Information
Order Hosting
Download at Google Code
Download at SourceForge

Please contact me directly with any questions at prost@brewcompetition.com.

Thanks!

~Geoff

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