Messages

16

The Pub / Re: Do you hate to be corrected?

« on: May 13, 2013, 07:59:13 AM »

One big beef I have is that a lot of people want to throw the burden of proof back at you when they are the ones making the claim.

What's that saying, a lie flies around the world while the truth is putting its boots on?

Trying to correct people is probably a fool's errand. While you're carefully considering and rebutting their claims, they're already onto the next bit of misinformation.

17

General Homebrew Discussion / Re: Goose Island beer

« on: May 13, 2013, 07:56:21 AM »

The nastiest beer I've had is a tie between Leiny's fruity pebbles wheat, and Magic Hat's "Not quite pale ale." I think Magic Hat slightly edges it out, just because what I got was so far from my expectations. I expected something similar to a pale ale. Boy, was that disappointing.

18

General Homebrew Discussion / Re: Goose Island beer

« on: May 13, 2013, 07:47:26 AM »

ABInbev has the best brewers and equipment in the world. They can make anything they want, they've just only wanted to make light lagers in the past. IIRC they have the largest barrel aging program in the country now. It's pretty awesome that craft beer is coming to restaurants and bars where you wouldn't see anything fancier than Corona.

19

The Pub / Re: Do you hate to be corrected?

« on: May 13, 2013, 06:34:38 AM »

I know I SHOULD just hide/unfriend everyone who posts stupid crap, but I have a compulsion to try and make people see the truth. Everyone's entitled to their own opinions, but they aren't entitled to their own facts.

I'm all about being open to new ideas and perspectives, but only when it's a two-way street. I hate people who think you should be open to their view, but they're not open to yours.

20

Ingredients / Re: Hop suggestions for White IPA

« on: May 12, 2013, 01:44:50 PM »

Citra, use maybe 4oz, spices aren't necessary, but I had one from Boulevard that had sage in it that I thought was pretty good.

21

Ingredients / Re: dry hoping and crashing

« on: May 12, 2013, 11:17:09 AM »

There has been a lot of discussion of dry hopping temperatures lately. The general idea seems to be that colder dry hopping brings out more grassy/vegetal flavors. I think you'd be better off dry hopping at room temp, then cold crashing.

22

The Pub / Re: Do you hate to be corrected?

« on: May 12, 2013, 11:13:40 AM »

I don't have a problem with you correcting me, it's that yer such an ass when you do.

That is so true. I've been called a lot of things, but "tactful" is not one of them.

23

The Pub / Re: Do you hate to be corrected?

« on: May 12, 2013, 09:30:13 AM »

Personally I gave up trying to represent truth to many people on facebook and took them out of my news stream because I don't have an interest in seeing that much crazy and those people don't have an interest in the facts even if it pistolwhipped them in the face.

^This. This may not surprise anyone here, but I tend to speak my mind. If people don't like it, they delete me. If someone is really obtuse and aggressively ignorant on my own feed, I delete them. It all works out in the end.

24

The Pub / Re: A bomber is rarely a good deal

« on: May 12, 2013, 07:51:54 AM »

My main issue with bombers is that I don't drink 22oz of a RIS or IIPA in one sitting.

I actually really enjoy Rogue's 7oz beers. That seemed like a good size for a big beer, for me. I don't think they were very popular though.

25

The Pub / Re: A bomber is rarely a good deal

« on: May 12, 2013, 06:04:03 AM »

In my area you can get single 12oz bottles for 1/6 the price of a six pack.

Single bottles are at least 30% more expensive here. Those mix-a-six deals are usually $1.50-2.50 per bottle, while most craft six packs cost <$8, and some cost <$7.

26

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)

« on: May 11, 2013, 06:56:47 PM »

I doubt they'd have any serious disagreements. It's more that How to Brew was written a decade ago and is well out of date in its treatment of alkalinity in the mash.

Well, no, because myself and others have raised those concerns with Mr. Palmer within the last year, and he still seems to think his spreadsheet is a valuable tool for homebrewers. On that point, I have voiced my immense disagreement. Here was a thread from a while ago, for anyone that missed it:
http://www.homebrewersassociation.org/forum/index.php?topic=11944.0

The long and short of it is, I'll wait for a detailed review of the topics covered before I'll consider plopping down money for a copy.

Edit: I want to make clear, my main problem with Mr. Palmer's approach to water is he never actually said how/why he came up with the RA numbers he recommends. I asked him directly if it was based on his own empirical evidence, professional brewing literature, or some other source, and he ignored my question. To me, that sounds like it's just his WAG, and I have a very hard time taking him seriously on that topic, or any other. YMMV.

27

Yeast and Fermentation / Re: lacto starter

« on: May 11, 2013, 11:02:37 AM »

Just toss it all in the beer! It'll be fine. Unless it smells like "dirty sock" funky, then maybe don't use it. All my lacto starters smell a lot like sauerkraut.

28

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)

« on: May 11, 2013, 10:55:21 AM »

Amazon also has Palmer's "Water"

I'll save you some money. Here's John Palmer's approach to water: Read everything Martin Brungard wrote in Bru'n Water, ignore it, then add a bunch of chalk to every beer. 

29

Going Pro / Re: Logo Feedback

« on: May 10, 2013, 07:58:13 PM »

<clip>...Delirium has a pink elephant !! </clip>

http://en.wikipedia.org/wiki/Seeing_pink_elephants

If that's not related to beer (and drinking a lot of it) I don't know what is!

30

The Pub / Re: http://tinychat.com/roffenburger

« on: May 10, 2013, 06:54:10 PM »

I'll be on for a few minutes tonight, if anyone is around.