« on: November 08, 2010, 01:52:42 PM »
Boo...I recently quit drinking coffee, at least regularly. Maybe I should start drinking it again. I never drank much, maybe 2 cups a day.
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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.
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.
beersk may have some anger issues to deal with, but i do think he's got a good point on the naming of the style. my local pub has been making a "black IPA" for quite some time and i live in holland, mi. i agree it should be called an "india black ale".
he he. if it's made with cannibis could it be called an "indica pale (or black) ale"?