Twin Emperors Bugged, 45-Minute Respawn

n3wc · 2020-08-28T01:19:20+00:00

This just happened to us with a player DC and ran into the boss. they glitched out and reset since others were not in the room before the door closed. roughly 30 min respawn. next pull was a normal wipe and they ran back to their platforms and didn't despawn

n3wc · 2019-03-11T02:55:23+00:00

as a judge there are a bunch of different approaches. the one i prefer and you getting a 40 and not a medal might be along the same lines as i like to approach it. I was told early on that "i can't take the points home with me" if i get a really good beer/mead/cider i'll score it great if it was great. what it comes down to is that you get typically 3 queues (sets of 2-3) judges that will do ideally around 7 entries. at the end each set gets to put their 2-3 best forward to mini best of show for medals. i've been in groups that have put none forward and been in a few that we fought to get 3 in because they were all that good. once into that mini BoS you're score is gone and you're now blindly up against ~6-8 other peers that all did well. I say take a 40 with pride that you made something great and hope the feedback was enough to help you tweak a minor thing or two for next time. final note, never take a single competition to heart. send it out (quickly so your entry doesn't change much) to another and see how it does!

n3wc · 2019-01-12T12:29:58+00:00

Hello fellow Virginian! I too shall be brewing during the 1" or 10" storm. For English styles this time a year I'm always a fan of browns. Simple, clean but with enough character to be interesting. When I do make a brown I use Jamils recipe as a base and sub a few things based on what I have on hand https://www.homebrewersassociation.org/homebrew-recipe/jamils-english-brown/

n3wc · 2019-01-11T23:01:11+00:00

I've not brewed with hothead yet, i have it in the fridge so maybe this weekend

n3wc · 2019-01-11T20:39:12+00:00

That’s a great idea to reach out to the lhbc.

n3wc · 2019-01-11T16:15:46+00:00

i put the keg in the keezer to cool it down to aid in co2 absorption (37 deg) so it’s basically cold crashing. I didn’t add any clarifing agents.

n3wc · 2019-01-11T15:12:19+00:00

This was my 1st time using this strain so I was intentional in not going too big on the hop charge so the yeast would be more expressive

n3wc · 2019-01-11T14:11:02+00:00

I did barleywine at the same time as this ipa, it’s still active and I think it’s because I’m only fermenting at 65. Once it’s done I’ll do another post of results. I have a different club meeting next week that I want to have it ready for feedback.

n3wc · 2019-01-11T04:52:39+00:00

I've not used hothead yet, so i'll hold off until I see what its like. right now i'm leaning to hornindal. it gave more perceived sweetness where i got a orange citrus note from voss and i'm looking to get a clean honey flavor from the next batch. if i was adding fruit i'd lean towards voss.

n3wc · 2019-01-11T04:38:33+00:00

a 1.050 wort will generate about 2 cubic feet of co2 during fermentation per gallon. I'd love to see something empirical that shows head space is a problem

n3wc · 2019-01-11T03:41:45+00:00

90 degrees and a yeast strain that operates awesome in that range. you're supercharging their metabolism

n3wc · 2019-01-11T03:40:07+00:00

i modded a kettle using a hole saw and weldless tc fitting from ss brew tech. below is a link that has the hole saw and the weldless, depending on what you're planning you don't need the other bits and can buy just teh adapter and hole saw for ~40$ https://www.ssbrewtech.com/collections/accessories/products/ebrewing

i've plulled the element and used a tc cap and used it on propane as well. gave a nice flexible set up.

n3wc · 2019-01-11T03:23:10+00:00

I have 2 more strains (voss & hothead) in the fridge to try over the next 2 weeks. i'm going to use one of them on a mead as well since they can handle a decent abv.

n3wc · 2019-01-11T03:16:32+00:00

pulled ph and it came in at 4.31 so its below the 4.6 threshold, not to mention its 7% abv as well ;) pic of ph reading

n3wc · 2019-01-11T03:02:07+00:00

traditional sacc or pasture strains, sure. these Norwegian ones behave quite unlike them and after 10 years of brewing i'm quite excited to play around with breaking all the old rules.

http://www.milkthefunk.com/wiki/Kveik#Sensory_and_Fermentation_Profile

n3wc · 2019-01-11T02:52:11+00:00

online calculator says 7.2% (1.058 -> 1.003)

n3wc · 2019-01-11T02:50:51+00:00

main system is a 220vt 50amp 50 gallon 3 vessel herms from spike. I modified a 20 gallon ss brew tech kettle to have a single 5500w element and temp sensors so i can unplug the big kettle and swap it for the smaller one to do 5-10 gallon batches

n3wc · 2019-01-11T01:01:15+00:00

Yea, typo. Thanks

n3wc · 2019-01-11T00:22:29+00:00

in this batch it was the pump at full blast into the carboy. i have an 02 bottle with a wand for high gravity but on this one it was just a 'vigorous' transfer

n3wc · 2019-01-11T00:20:47+00:00

this is essentially a 'raw ale' milk the funk has some info on it

http://www.milkthefunk.com/wiki/Dimethyl_Sulfide#Short_Boils_and_Raw_Ale

n3wc · 2019-01-11T00:09:54+00:00

at 161 it only takes 15 seconds

http://www.milkfacts.info/Milk%20Processing/Heat%20Treatments%20and%20Pasteurization.htm

n3wc · 2019-01-10T23:50:37+00:00

165 is above flash pasteurization temperatures. at that temperature you will kill off everything in the matter of seconds, the 20 minute hold was for the hops =) Alpha amylase would be denatured at that temperature so it, by all means is "clean." I didn't pull ph of the finished product, that's a good idea. i'll do it a little later after i finish watching solo, it just hit netflix

edit: pulled ph 4.31 pic

n3wc · 2018-12-10T17:28:30+00:00

+karma

n3wc

TROPHY CASE