|
|
|
|
|
View previous topic :: View next topic |
Author |
Message |
skelley
Joined: 24 Feb 2012 Posts: 210 Location: brookfield, wisconsin
|
Link Posted: Mon Apr 08, 2013 10:16 pm Post subject: |
|
|
I take it you are carbing on the line in versus the line out. Do you think it makes a difference, I have read different thoughts. It certainly would be easier to wait for the full two weeks to carb if you could easily sample without contaminating!
|
|
Back to top |
|
|
skelley
Joined: 24 Feb 2012 Posts: 210 Location: brookfield, wisconsin
|
Link Posted: Mon Apr 08, 2013 10:25 pm Post subject: |
|
|
Sorry for additional post. What do you mean by carb to 5 psi. Carbing is measured in vol CO2. Do you mean at 5psi and 32 degrees which produces 2.2 Vol CO2??
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Apr 08, 2013 11:52 pm Post subject: |
|
|
skelley wrote: | I take it you are carbing on the line in versus the line out. Do you think it makes a difference, I have read different thoughts. It certainly would be easier to wait for the full two weeks to carb if you could easily sample without contaminating! |
I'm not sure how it could make a difference given enough time, but then I've never tested it. Carbin'ing on the out post would bubble co2 through the beer so maybe it would carb faster.
I carb on the regular in line. I just hook up the gas and leave it. I find all beer needs a good 2 to 4 weeks to mellow/reach its prime so I like the simple set & forget method.
Karl
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
zeppman
Joined: 01 Jun 2011 Posts: 138
|
Link Posted: Tue May 07, 2013 3:35 pm Post subject: |
|
|
Any update on this?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Wed May 08, 2013 4:54 pm Post subject: |
|
|
So back on May 4th a local APA brewing competition was held for which I originally brewed this recipe. As stated above, my beer came in 3rd out of 11 entries.
Judging was 50% people's choice from blind sampling (the brewers chose their top 3 and awarded 1, 2, or 3 points) and 50% by two BJCP judges who filled out score sheets. I'm actually surprised it scored that high given that it's a bit 'out there' and I was trying something I've never done before.
Here were the rules as it's not your typical BJCP competition at all, nor was it BJCP sanctioned:
Quote: | Have multiple people brew either the exact same recipe or a recipe with restrictions so that participants show off their skills and to evaluate the differences between beers with minimal variables. This one is a little more open. Enjoy!
Style: American Pale Ale
Rules:
1. Sign Up
2. Brew the recipe. Only substitutes are those noted.
3. Present your sample at the Throwdown on May 4th.
4. Bring your recipe/brewsheet to the Throwdown for comparative purposes.
5. One official entry per person.
Targeted OG (adjust grain bill to hit this OG): 1.052
Grain: (Mash Temp: OPEN)
90% 2-row
5% Crystal 60L or Caramunich equivalent
5% Carafoam/Carapils/Oatmeal/Barley Flakes/Wheat (choice of 1 of the 5)
Hops (Targeted IBU is 40):
You can use 1 or any combination of ONLY the following hops: Chinook, citra, amarillo, cascade and centennial.
No specific hop schedule.
Dry Hopping:
0-2oz using hops listed above.
Yeast
US-05 or WLP001 or Wyeast 1056
Finings:
Whirfloc, Irish Moss, Gelatin (all optional) |
I mashed mine at 150F, used US-05 in one fermenter and WY1056 in another as part of a separate test.
As mentioned previously the big 'difference' in my beer was the hop schedule. With only post boil hops it's definitely a bit 'out there'.
My recipe is here: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26503
The stated 40 IBU requirement caused me some concern. I knew I'd have no way of guessing what the results would be like but that also nobody could argue that mine was or wasn't 40 IBU.
As it turns out, out of the 11 blind samples I tried (as a brewer I was part of the 'peoples choice'), mine was the hoppiest. After trying all 11 I was able to pick mine out without difficulties. I found it had the most hop flavour but was surprisingly low in hop aroma given the amount of post boil kettle hops and dry hops used. I'm not sure why. I would have expected more hop aroma. I think next time I'll try lowering the amount of hops at flameout to about 1/2 and add some first wort hops instead. I may also brew it as an IPA (higher ABV). There's still room for lots of experimentation.
There were a few others that were fairly hoppy too in terms of flavour but used decidedly less late boil hops. It may be that I hit a brick wall in terms of hop flavours with only a few ounces and that after a certain point adding more wasn't doing much more.
There are a lot of variables at play including steeping temperature, steep time, and even the type of hop (as different hops have different oils that isomerize at different temperatures).
The beer tasted 'greener' (grassy) longer than most similar beers. It took a good month before this faded into the background. This is not surprising given the amount of vegetal matter (hops) that were used.
I definitely like the resulting beer and my fears of it being not bitter enough are completely unfounded. Compared to the other competition beers (and the 30 IBU commercial beer used as the 'calibration'), mine is definitely more bitter too, but not overly bitter. I've had a few more pints of since the competition and find that it's not a beer to be drunk even slightly warm. It needs to be very cold (35-38F) with low carbonation. It's extremely thirst quenching when served this way and the hop bitterness and flavours work well.
If anyone does similar tests to these please post your results. I'd be very curious to read them.
Here are some of the pictures I took at the competition:
Samples chilling:
BJCP score sheets were provided to the 'peoples choice' voters for those who wished to refer to them:
The 'calibration' beer was Lake of Bays Crosswind Pale Ale, a somewhat middle of the road example (low malt taste, low IBU):
The 'peoples choice' brewers trying out the various samples:
One of the people's choice brewers got really into it and managed to "P" himself*:
*The samples were all marked anonymously with letters. This brewer managed to spill the sample labelled "P" on himself, effectively "P-ing" himself. Hilarity ensued.
The BJCP judges filling out the score sheets:
While the malt bill was fixed, at least one of the samples was noticeably darker in colour:
Our illustrious host tallies up the results:
... and then takes the prize (congrats!) while a disbeliever has to confirm the tally himself:
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Fri Apr 10, 2015 1:25 am; edited 1 time in total
|
|
Back to top |
|
|
Fejj
Joined: 10 Jun 2013 Posts: 213 Location: North Shore, MA
|
Link Posted: Tue Jun 11, 2013 2:13 am Post subject: |
|
|
IIRC ive read somewhere that its highly suggested to not bottle in anything larger then a 12oz for comps. Ill have to see if i can locate the source and post it for you.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
|
|
|
|
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
|
Forum powered by phpBB © phpBB Group
|
|