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Yes, this is true. Cascadian Dark Ale still sounds idiotic to me and with a bit of arrogance, with the claim of the Northwest originating the idea of a hoppy dark ale. Shenanigans!I've noticed some around other styles, and it usually comes about when a proposed name favors one region over another for a new (as opposed to historical) style of beer. A lot of people around here call it a CDA, so I go with that. But if you call it a Black IPA they still know what you're talking about. Even India Black Ale is understood, but IBA is too easy to confuse with IPA or India Brown Ale.I never really thought about the hype that exsists over this debate but it definitely strikes a chord in the homebrewing community.
Perhaps we can all agree that its a dark beer.
I've only been homebrewing about 8 years. Was there copntroversy like this as other styles were introduced?
All I care about in a style name is: Is it easily confused with another? Will it succinctly give me a description of the beer?
Hopsdirect still doesn't have Chinooks pellets
The "New Crop" Chinook Pellets are up on their page today.
I still have to wait for the EKG cone hops to arrive.
He then proceeds to inform me that diarrhea is hereditary.
"Really," says I.
"Yeah, it runs in your jeans!"
I brew alone.
Reminds me of this.
http://www.youtube.com/watch?v=ysXMAOgEIq4
Distractions are the bane of all Brewers.This is why I prefer to brew ALONE. No one home, invite no one over, ALONE. I don't like distractions. I've forgotten to take SG readings, forgotten to add certain things to the boil, etc. and realizing later it pisses me off so much.
Anybody have any good tips on yeast washing? Amounts of pre-boiled water to use? Types of containers? How much time is involved? Are the healthy yeast suspended in solution while the junk settles or does it layer out? Is chilling the container necessary or just room temp OK?
SiameseMoose, thanks for sharing your experience. While I've never actually done a one-after-the-other experiment with the same recipe for two different mash times as you did, I did make 6 small batches of different beers with differing yeasts mashing in a range from 20 to 35 minutes, and in half (3) of those cases, the attenuation suffered significantly. Surprisingly, the attenuation also did not seem to suffer in the other half (the other 3) of cases. I chalk this up to variability in runoff and sparge times, not to mention ingredients, which for me were not constants. But once I started mashing for 40 minutes, all attenuability problems magically disappeared. I have not had one single problem since. I imagine this minimum mash time number is different for different systems, so brewers beware -- your mileage may (and probably will) vary at least a little bit.
Why do you have to use carafa? I used 1/4 of black malt in my last IBA. It was tasty.
Carafa, being debittered, will provide more restrained roastiness, bitterness, etc. It minimizes the flavor contribution that you get by using dark malts. The other approach is to use Sinamar, which is essentially a cold extract of carafa. The idea being to get the black color with minimal dark roastiness.
It's this concept that many people have trouble with regarding these beers..... what's the point if it's just color and not flavor? I don't have an answer to that. Still trying to expolre more commercial examples (and homebrewed as well) to get my head around this 'style'. The naming thing is another whole issue, but I'm more concerned with flavor/brewing issues. The name will shake out over time.
