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 - morticaixavier

Pages: 1 ... 216 217 [218] 219 220 ... 489
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 01:02:12 PM »
Just kidding - but 4.266 ounces is just going to have to be a heavy 4.25 ounces!

ahh yes. well we do the best we can. easier if you use metric.

General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 12:51:52 PM »
You math guys!  My problem is once I have solved for X, I don't have a container with the gradients needed!

what's the trouble? are you trying to measure out tenths of a ml? you can probably find an appropriately graduated syringe at the drug store.

Events / Re: Question about competition judging
« on: July 25, 2013, 11:51:35 AM »
So I got to thinking some more about this... Personally I disagree that scoresheets between different judges should necessarily fall within X points of each other.  With decent judges, they usually will agree, but this should NOT be forced to within X points.  Not ever.  Honestly... who's to say that one judge is "more right" than another?  I might only be Recognized but I've read scoresheets from National rank judges who claimed they could SMELL astringency in the beer... baloney!  Just because I haven't bothered to re-test in 6 or 7 years to attain Certified or National or whatever doesn't mean I should allow myself to be too easily influenced by a higher ranked judge's opinions.  If I think the other guy is wrong, I ain't changing my score, and I would expect the same the other way around as well.  I think there needs to be a place for bullheads like me.  Who's to say I'm wrong and another guy is right?  My opinions are just that -- my opinions.  I get mad when the comp organizer says I need to be within 5 points of Joe Schmoe who I don't even know when I think he's way off.  I'm sure the same is true the other way around when Bubba Gump with zero experience thinks he's tasted the best beer in the universe, gives it a 40, and I score the same beer a 21.  These are opinions.  We try to get as close as we can, and like I say, with good judges, we usually will.

Perhaps my real wish is that we could get a whole lot more feedback from any one competition.  One Recognized BJCP judge plus a Gump just ain't cutting it.  I wish we could get feedback from 3 or 4 BJCP ranked judges at every comp.  Perhaps not feasible today, but maybe in 50 years it will be common.  That'd be sweet.  Otherwise the only way to know if your beer is really REALLY good is to enter each beer into at least 3 competitions.  And that gets real expensive real quick.  So anyway...


I agree! I have also thought that this would allow for some interesting statistical analysis of judging and judges. If a particular judge is consistently 5 points above the other 2-3 judges she is working with perhaps her rank needs to be re-examined?

As dmtaylor mentions, this is not going to happen any time soon but we can always hope.

General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 11:48:27 AM »
assuming we are talking about volumetric %

85% of 32 is 27.2. (Total Volume X %pa) = volume pa)
if you want 75% you need to have

Total Volume X .75 = 27.2

so total volume = 27.2/.75

so 36.266

so add 4.266 oz water and you have 75% concentration.

Pimp My System / Re: Finished 1BBL system
« on: July 25, 2013, 07:24:34 AM »
I'm feeling a bit of envy

Me too!

look at it this way, at that scale he only gets to brew three times a year! ::)

General Homebrew Discussion / Re: And So the Solera Begins
« on: July 24, 2013, 11:43:18 AM »
Why did you wax?  I didn't do this to my barrel and its going ok, going on year two I think.  In fact I need to pull and replace soon.

The idea of waxing is to make the small 20 liter barrel behave more like a 200-400 liter barrel in terms of o2 diffusion. From what I have read it works to some extent.

Interested piqued. What sources do you have for this?

I read about it here via a suggestion on this forum actually. I have reservations that it would actually work exactly the same as beeswax and paraffin must have some o2 permeability themselves but if it reduces it a bit that's good. and as I said, it wasn't hard.

I also saw a chart, I think from Vinnie Cilurzo that specified different containers and their o2 permeability. the difference between a 20 liter barrel and a 200 liter is huge. glass is still higher than the big barrel.

General Homebrew Discussion / Re: And So the Solera Begins
« on: July 24, 2013, 11:00:26 AM »
Mine is 11gal, I've pulled 5gal each time and the flanders red was really sour last time.  I'm thinking of pulling more on this go-around.

Good luck with yours, its a fun thing to play with.

yeah 11 gallons is going to have a lot less o2 permeation as it is. but you might be able to reign in that sourness some by waxing the outside. I know aceto needs o2, but doesn't brett tend to produce sour in presence of o2?

pedio works best in ABSENCE of o2 and will produce some sourness. can't remember have to go back and read my notes again.

Ingredients / Re: Grain for color in a Saison?
« on: July 24, 2013, 10:58:07 AM »
I've been enjoying a healthy % of... wait for it...

munich malt in my saisons. right around 20%.

the saison yeast and some added simple sugar will ensure that the munich doesn't make things too malty but it gives a lovely orange hint to the color and a little more complexity in malt profile.

Ingredients / Re: maris otter flavor?
« on: July 24, 2013, 10:54:18 AM »
I dont have access to MO, thats why i am asking, thanks for your comments!

And that great smooth bitterness that you feel at the end when you taste yeti, how do you do that? because its not hoppy aroma. I was thinking it 40% of my hop bill at FWH and 60% at 60 minutes. Also adjusting my water salts to enhance maltiness...what do you think?

try it out and see. it'll be beer probably. I like to favor the FWH over 60 minute but some at 60 really does provide a more solid bitterness than FWH alone. for cure choose a bittering hop that is known for smooth bitterness. I like Bravo and Magnum. I just did one using some centennial as bittering addition and that's a nice smooth bitterness.

I have not had Yeti so I can't speak. flaked barley can add a lot of mouthfeel which might help accentuate smoothness. This coupled with a really present bitterness might get you there.

General Homebrew Discussion / Re: And So the Solera Begins
« on: July 24, 2013, 08:46:14 AM »
The pellicle will protect against oxidation.  Thats why they use a nail in the head, to drain a sample without stirring up the pellicle.

Why did you wax?  I didn't do this to my barrel and its going ok, going on year two I think.  In fact I need to pull and replace soon.

The idea of waxing is to make the small 20 liter barrel behave more like a 200-400 liter barrel in terms of o2 diffusion. From what I have read it works to some extent.

Perhaps it is an overblown concern and there are enough other influences that the increased o2 diffusion has minimal impact. However it was not hard or expensize. I used about 6 bucks worth of bees wax. Had I used paraffin it would have been like 2 bucks worth. and it took all of 1 hours time.

How much do you pull each time? Are you using a small 20ish liter barrel for your solera?

Ingredients / Re: maris otter flavor?
« on: July 24, 2013, 08:42:39 AM »
Maris otter does not provide a "malty backbone" per say. It is more "biscuity", like English "biscuits". Yes, there is some malt character, obviously. But if you want malt flavor you might look to Munich and Vienna styles of malt. Moderate doses of lighter 10-40 L also provide some malt characteristics. Higher loco bond levels will be more raisin like.

Loco bond? is that like bail for crazy people?

General Homebrew Discussion / Re: Hydrogen peroxide as a cleaner?
« on: July 24, 2013, 08:19:18 AM »
I read on a description of one-step (an oxygen-based cleaner, I assume similar to oxyclean) that it releases hydrogen peroxide when in solution. If that's the case, it seems like just diluting bottled peroxide in water might be cheaper. Anyone try this?

the bottled peroxide is only like 3-5 % peroxide, I don't think you would want to dilute it. I used to gargle with that stuff so it's not very strong. you could probably use it as a cleaner as you suggest but I don't think it would be cheaper. put together a group buy and get 5 lbs of PBW it'll cost pennies to clean all your equipment each time.

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 24, 2013, 07:43:24 AM »
+1 on the citrus notes. I don't have my notes in front of me but I didn't use any particularly citrusy hops in my batch, except some free centennials (Thanks hop union) from NHC*. I get big lemon. It was particularly apparent at the beginning of the keg when I was getting more actual yeast in the beer.

* I was almost certain I was going to open my suit case in California and find a nice little yellow note from the TSA informing me that the brick of dried green plant material had been confiscated. But it was fine. My clothes smelled lovely as well.

Ingredients / Re: maris otter flavor?
« on: July 24, 2013, 07:39:50 AM »
smooth hop bitterness comes with paying attention to your beta acids and choosing a high alpha hop variety so you don't have to use as much.

I have not heard that Beta acids play a role in smoothing hop bitterness.  Can you explain please?

I could well be mistaken or misunderstanding things here but as I understand it the beta acids will also provide bitterness but they tend to be the harsher more astringent bitterness. so if you can get a variety with very high alpha so you don't have to use as much to get your desired bitterness, and low beta you can minimize the harshness or bite.

I am always open to being correct though so if others have a different understanding...

Equipment and Software / Re: Frig in hot utility\ storage room
« on: July 23, 2013, 08:56:31 PM »
sounds like you need to get some ventilation going in there. I bet if you can bring in some outside air and vent the hot air (vent from high up, make up air from low down) it would help some. also make sure your coils are cleaned our regularly.

Pages: 1 ... 216 217 [218] 219 220 ... 489