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Messages - Bilsch

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1
The Pub / Re: Kids in brew pubs/tasting rooms
« on: February 21, 2018, 01:24:00 AM »
Dogs fine, kids.. no way!
Sadly it seems there aren't any kid free places anymore. I was just in Vegas and there were strollers everywhere in the casinos at all hours.
Whats next.. take the little ones to the strip bar?

2
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 05, 2018, 10:41:20 PM »
How does every topic derail into Kunze and German brewing? 🤦‍♂️
Why I’m not a big fan of these forums any longer.

I like coming here to see what everyone has to say regardless if I agree with them or not.
That some people take the time to back up their writing with sources, IMO, is a bonus.

3
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 05, 2018, 04:19:06 AM »
It's so trendy to dislike IPA.  I'm not trendy.  I'd say at least 75% of the beers I drink are IPA.  I love them.  I don't find I get palate burnout.  i can easily drink an IPA and then switch to a more subtle style.  What's wrong with you people?  😉

Trendy, not trendy.. who can keep up with what is in fashion from month to month?
Pils to me though is like the little black dress of beers. Always in style.

4
General Homebrew Discussion / Re: Top Experiments for every Homebrewer
« on: February 04, 2018, 01:40:18 AM »
No, I can't say I've tried that yet exactly.  I have, however, mashed almost every batch for only 40-45 minutes for the past 12 years.  Maybe THAT is why my beer is so $hitty on average!  :)

Sorry to hear that Dave.
Just wondering though if your reading and following a lot of brewing “science” that recommends short and shoddy and tells you nothing matters and you still make beer you’re not happy with, then possibly the next thing to do is try pushing your envelope past standard homebrew dogma.
Just a crazy thought but that’s what helped me the most.

You misunderstand.  I do my own thing.  I don't care what anyone else is doing.  I read and learn lots of stuff, but I myself am a scientist.  I run all my own experiments.  I experiment with almost every batch.  Maybe THAT is why my beer is so $hitty on average.  I believe in my own experiences more than anything I read from random guys on the interwebs.  I make all my own decisions.  Are they all the "right" ones?  Anyone who tastes my beer can judge that for themselves.  I am also my own worst critic.  The objective evidence suggests I am a pretty dang great brewer.  But I know that isn't really true.  I know where I need to improve and generally know how to improve.  I also have opinions about what I do NOT need to do to improve.  Are those decisions the right ones?  See previous sentences.

That makes perfect sense, I just felt bad when you mentioned twice about not being happy with your beers.

5
Kegging and Bottling / Re: Bottle Cap Ingress: Is it real?
« on: February 03, 2018, 03:42:11 AM »
Herbstoff is something I can pick up easily. Traveling around Franconia, one runs into small older breweries that have it in their Helles. Locally I get it in many beers such as Kölsch style beers.

My wife has an excellent palate for most flavors. I think she may be blind to this one. She will get a beer, say it is really good, and I taste it make a face, and it is oxidized. Bilsch, have you had similar experiences with tasters not getting Herbstoff?

It happens all the time. I can taste a lot of things other people say they can’t. It’s not a blessing but more like a curse and makes finding truly great beers a difficult task. It also tough to share the flavor experiences with others without seeming like a beer snob. But as you know, the upside is every now and then you get that really great one which is worth the effort.

Yes I have also noted a lot of small breweries in Germany having obvious oxidation faults. Unfortunately it seems for brewers in every country there are few solutions to this problem other than costly equipment upgrades which are easier for the bigger ones to afford.

6
General Homebrew Discussion / Re: Top Experiments for every Homebrewer
« on: February 03, 2018, 03:13:04 AM »
No, I can't say I've tried that yet exactly.  I have, however, mashed almost every batch for only 40-45 minutes for the past 12 years.  Maybe THAT is why my beer is so $hitty on average!  :)

Sorry to hear that Dave.
Just wondering though if your reading and following a lot of brewing “science” that recommends short and shoddy and tells you nothing matters and you still make beer you’re not happy with, then possibly the next thing to do is try pushing your envelope past standard homebrew dogma.
Just a crazy thought but that’s what helped me the most.

7
Kegging and Bottling / Re: Bottle Cap Ingress: Is it real?
« on: February 02, 2018, 12:43:26 AM »
The only fair comparator would be for Bilsch to confirm whether he thinks that three month of Weihenstephan is also a drain pour because he's the only one that knows what he tasted in his control beer. If he says it isn't a drain pour then there's a shortfall in the LODO bottling process to work out. If it is a drain pour then we just accept that, at least for him, beer has less than a three month shelf life even under the best conditions and people make brewing and packaging decisions within that contention.

If the descriptions are so open to flexibility on the basis of what another person tastes then we can equally rewrite his conclusions to say the difference between the beer is so marginal that it makes no sense to try to do more about oxygen ingress--because maybe the difference between great and drain pour for him is marginal and we just can't know which is true. If the data can be so easily rewritten to support diametrically opposite conclusions then the data has no value and as a result, neither do the conclusions drawn from it.

To my taste 3 or even 6 month old Weihenstephan generally isn't something that I would dump. But then again they don't make a Kölsch that I'm aware of so it's not a good comparison in this situation. IMO kölschbier, and helles to a slightly lesser extent, are very delicate and easy to damage. I have been to Cologne many times and when fresh their namesake beer is sublime. On the other hand bottles sourced here of say Früh or Gaffel are usually always damaged to the point drinking them is difficult. I despise herbstoff and in some low bitterness beers, like Kölsch, that flavor is overpowering and has nowhere to hide. That being said you can understand why I chose to do the test on this beer. And yes, I dump more beer then the average person because I am picky.
 
It seems most everyone here can agree about the existence of cap ingress and the fact bottled beers will eventually succumb to oxidation past the point of being drinkable. We probably can also agree that said period of time will vary greatly due to individual tastes. So the most useful takeaway from this test should be that there is simple way to delay oxidation in your bottles, regardless of what you believe that taste to be.

8
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 07, 2017, 05:08:43 PM »
Thanks to the OP for the interesting story and pictures. One question though if I may.. I was perusing your website and noticed the pictures of the beers on the splash page. I was wondering if the people in your neck of the woods prefer beer with very little head. You mention European tradition but with that said I would expect at least a couple centimeters of thick dense foam.

9
Onlinemetals.com is a great place for stainless tubing in many sizes and wall thickness. T-304 seamless stainless tube is a good choice and thinner wall like .02 is easier to bend.

10
The Pub / Re: A Nice Surprise
« on: October 06, 2017, 05:17:02 PM »
Great choices.

11
Ingredients / Re: Fishy Hops?
« on: September 19, 2017, 01:11:41 AM »
I used a bunch of black cherry juice in place of some of the water when I irrigated some sterlings and some key lime juice and some grapefruit juice on some goldings.
I get a hint of cherry aroma in the sterlings and some strong grapefruit aroma in the goldings.

Oh no.. I used horse crap on my hops.
:o    ;)

12
Beer Travel / Re: Where am I?
« on: September 06, 2017, 01:23:47 AM »
Looks like a Tankovna pub with tanks of Uruquell. I saw some of these in Rome.

13
Yeast and Fermentation / Re: Reusing yeast shortcuts
« on: August 28, 2017, 09:59:11 PM »
IMO re-pitched yeast starts and ferments faster also arguably imparts better flavor to your beer. I have given up making starters all together in my lagers and simply pitch multiple packs, depending on mfg date, into the first batch then reuse yeast after that. Generally go 8 to 10 generations and then start over with fresh. So much less time spent messing with starters and of course in the long run it's less expensive then a single pack for every beer with or without stepping up. I do swirl the remaining few ounces of beer and pour into very well sanitized mason jars then store at ~34f. Was turned on to this method by TheBeerery.

On brew day simply select a jar, pour off most of the beer, and into the fermenter the slurry goes. 90% of the time there is airlock activity within 6 hours and that is fermenting between 45-47f. Never having to wait for yeast and brewing on a whim are great benefits. I do not miss the starter shuffle!

14
General Homebrew Discussion / Re: I think I have to have this....
« on: August 16, 2017, 04:58:04 PM »
I think I'd save the extra bucks over a standard pH meter and grab this guy from MoreBeer:
https://www.morebeer.com/products/easydens-anton-paar.html
Might need to get a few extra phones with all the blue tooth connected toys there are for brewing, blue tooth connected brewing system, water chemistry kit, pH meter, ABV/gravity readings...Just need one for DO and one for yeast cell counts.

For $400 less than the Anton-Paar.. I think I'd rather the Milwaukee MA871, which essentially does the same thing.
https://www.amazon.com/Milwaukee-Refractometer-Automatic-Compensation-Resolution/dp/B007Z4IN58

15
Beer Recipes / Re: Ayinger Altbairisch Dunkel
« on: August 15, 2017, 01:52:38 AM »
Thanks so much.
If I might, one question on the malt. If one only has 'super light' pilsner malt, would you recommend blending with, or just subbing the 14% with pale ale?

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