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All Grain Brewing / Re: Mash pH
« Last post by toby on February 27, 2015, 10:42:29 PM »
This will be measured in grams, not ounces or pounds!  If you're not sure what to use, start with a tablespoon each of calcium chloride and gypsum per 5 gallons of final beer, and see where that gets you.
I assume you meant teaspoon? ~15g of each in a 5 gallon batch seems high to me (and my own water is pretty bereft of those minerals).

Does it work for you?  Have you checked your pH after using it?  It not only didn't work for me (and a LOT of others), but it gave my beer weird off flavors.
Personally, I've never even tried it since the local water here is already bordering on too much sodium (our water is practically mineral free except for sodium. carbonates, and the chloramine added for sanitation).  I just treat for chloramines with campden, adjust acidity (or in our case lack thereof, i.e pH of 8.5), and add CaCl and CaSO4 to suit the style I'm brewing.
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General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« Last post by toby on February 27, 2015, 10:18:10 PM »
Judging seems very easy from the outside looking in, but as you have proven, its more than just drinking a bunch of free beer.

lol I just wrote an article for HBT, and that was one of my opening comments. #shamelessselfpromotion

http://www.homebrewtalk.com/drink-like-a-beer-judge.html
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General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« Last post by S. cerevisiae on February 27, 2015, 10:11:21 PM »
Agreed-  I'm really glad you didn't throw in the towel.  Judging seems very easy from the outside looking in, but as you have proven, its more than just drinking a bunch of free beer.

Get signed up to judge now.  It's competition season!

Also, the NHC 1st round is coming soon, too.  That's a great place to get more experience.  The judge directors will pair new judges with experienced ones, provided you let them know you are in your first few months, so make sure you tell them.  There are plenty of highly experienced guys around at the big events, so chances are good you'll get to judge with one or two of them.

I started judging back when I received my BJCP ID, which is why I was able to bypass the Recognized rank after getting out of Apprentice jail.  I also had the opportunity to judge the final round last year as a "Rank Pending" judge.  I was paired with a very good National judge.  I am currently signed up to judge couple of local competitions.  I may sign up to judge the 1st round; however, I currently have a scheduling conflict that needs to be resolved.

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All Grain Brewing / Re: Mash pH
« Last post by BairsBrewing on February 27, 2015, 09:54:11 PM »
Go to wards labs.  Google it.  You can send a a sample spend $20 and get a full detail of your water.  Then plug that into beer smith or whatever else you may use and no more guessing.
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General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« Last post by santoch on February 27, 2015, 09:46:37 PM »
The exam that I sat with gmwren was my first shot at the exam.  I had no idea as to what I had bitten off.  I went from not knowing how the BJCP was organized to sitting for the entrance and beer judging exam literally within the span of a week.  Looking back and knowing what I know now, it's amazing that I was able to get that far. Luckily, I did not know enough about the beer judging exam to attempt to "game" it.

I had the opportunity to re-sit for the beer judging exam early last fall as a high number on a waiting list.  I am glad that I  spent time judging before sitting for this exam session because no doctored beers were served.  The real world flaws in the beers served during this session were much more subtle than the heavily doctored beers that were served at the exam that I sat with gmwren (he was not kidding when he stated that three awful beers were followed by a beer that appeared to be ringer).  I just did my best to describe the beers that were placed in front of me, and I made certain that I filled the white space on each score sheet.  My motto is now, "When in doubt, fill the score sheet out!"
Good to see that you listened to some of the tough critics and tried again, and had a better result.

I need to try the tasting again.

Agreed-  I'm really glad you didn't throw in the towel.  Judging seems very easy from the outside looking in, but as you have proven, its more than just drinking a bunch of free beer.

Get signed up to judge now.  It's competition season!

Also, the NHC 1st round is coming soon, too.  That's a great place to get more experience.  The judge directors will pair new judges with experienced ones, provided you let them know you are in your first few months, so make sure you tell them.  There are plenty of highly experienced guys around at the big events, so chances are good you'll get to judge with one or two of them.

Steve

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Yeast and Fermentation / Yeast starter? Psshhhhhh.... Whatever ;)
« Last post by bboy9000 on February 27, 2015, 09:35:15 PM »
I've made good 60/- and bitter by just pitching a smack pack but would never consider not making a starter for something with a 1.068 OG.  I'd be afraid of too much yeast character with such a low pitch but all of the Chinook in Arrogant Bastard may cover any yeast flavors up.

EDIT:  actually I didn't make a starter for 5G of 1.060 beer a couple of months ago and it tasted bad.  This was the exact same recipe that I won a local competition with so I know the recipe and everything was solid.
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All Grain Brewing / Ugh
« Last post by BairsBrewing on February 27, 2015, 09:31:35 PM »
Ok, rushing to do a batch for a competition, always a big mistake.  Put my false bottom upside down, several stucks. First time using my mill, maybe too fine of a crush, then I remembered the upside down bottom. Fly sparse into the kettle, boil, OG spot on. Pitch the starter, rolling in 12 hrs. Wednesday, four days after brew day, SG is at 1.016! Last night try the gelatin fining. Today kegged with dry hops (whole), tomorrow, I will taste/check carb levels, and then bottle three on Sunday for the competition delivery.  Pretty crazy how it went. It's a local brewery competition that I won last time so hopefully I will win again.  News to come....
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The Pub / Re: Doctors Orders. Now what?
« Last post by erockrph on February 27, 2015, 09:25:06 PM »
OK. So I guess I was a little overly cautious about posting medical info on line. But we are all friend here.
This all is about me having two bouts of pancreatitis about 9 months apart. It was no fun. Down and out for 5 days. Think the flu without the projectile from both ends but three times the pain. After too many blood draws, CT scans and MRIs, all 4 Dr.s have no clue as to what is causing it.
GI Dr says no alcohol to see if it returns to rule out that as a problem. I tried to assure him that I am a light to moderate drinker (true) and the week before this last one I had only two drinks over a 6 day trip. But he was not swayed.
So that is my story. I have started sampling Kombucha and hope to have a starter culture in a few week.
For what it's worth, alcohol is so closely tied to pancreatitis that there's no way any prudent doctor wouldn't assume that it could be a contributing factor. Don't take it as a personal judgement; your GI is just doing his job. Pancreatitis is something you don't want to mess with (as I'm sure you understand by now). I would definitely follow his advice to avoid alcohol until you can get to the bottom of what's going on. I've seen it first hand myself - my mom developed diabetes following some severe pancreatitis because of years of alcoholism.

Enjoy that kombucha. I've got my first batch going right now, myself.

I hope everything works out for the best for you. I'll be sure to toast your health the next time I pour a beer.
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Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« Last post by Rattlesnake44 on February 27, 2015, 09:16:02 PM »


Are you gonna let us know when you have a 72 hour lag? No? Didn't think so.
Actually I've never had a beer lag more than 15-20 hours. I would be happy to let everyone on here know if/when that happens. I'll be sure to send you a special private message just to keep you in the loop buddy. [emoji481][emoji57] cheers.

great! cause it is only a matter of time. (save the pm. and the emojis)
And you can save that bitterness for your next IPA. [emoji78][emoji481][emoji481][emoji481][emoji481][emoji481].
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Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« Last post by majorvices on February 27, 2015, 09:11:14 PM »

Are you gonna let us know when you have a 72 hour lag? No? Didn't think so.
Actually I've never had a beer lag more than 15-20 hours. I would be happy to let everyone on here know if/when that happens. I'll be sure to send you a special private message just to keep you in the loop buddy. [emoji481][emoji57] cheers.

great! cause it is only a matter of time. (save the pm. and the emojis)
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