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Messages - Robert

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1
Water carbonates just fine, and it's pretty low-protein. 

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True!  But it was an interesting observation, Rob and got me to thinking,
Protein probably comes into play, but differently, Goose.  It obviously plays a role in foam formation and retention,  which shows off carbonation.   On the other hand, it's been discussed on the forum that heavy bodied, dark, roasty etc. beers can be perceived as having less carbonation than they really do.   Interesting subject.

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2
Water carbonates just fine, and it's pretty low-protein. 

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3
Beer Recipes / Re: Lager beer recipe recomendations
« on: January 16, 2019, 07:46:39 PM »
Czech dark lagers are generally much hoppier than German Dunkel, more like a dark Bo Pils.  Look into that style.  And little country breweries all around the land o' lager have always made quirky, idiosyncratic (read:  outside the beer judges' narrow and arbitrary style guidelines) beers.  You can, too.

Ah, yes, of course... Czech dark is a style I've heard of but am not personally familiar with.  Thanks for bringing it up.
Czech darks also are based on Pilsner malt, with small amounts of crystal and roast for the color, instead of a Munich base, so the palate is rather different from their German counterparts,  which might play better with more hops.  I think BrewBama has a good recipe.

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4
Beer Recipes / Re: Lager beer recipe recomendations
« on: January 16, 2019, 06:43:15 PM »
Czech dark lagers are generally much hoppier than German Dunkel, more like a dark Bo Pils.  Look into that style.  And little country breweries all around the land o' lager have always made quirky, idiosyncratic (read:  outside the beer judges' narrow and arbitrary style guidelines) beers.  You can, too.

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5
Yeast can be used after much longer storage than 2 weeks.  It depends on the methods of storage and handling.  It should be stored under the beer it made.  Never rinse yeast.  This raises the pH,  making it vulnerable to infection,  and adds oxygen, causing the yeast to attempt to begin their metabolic cycle.   But in the absence of wort to consume, they just deplete their reserves and starve, or autolyse, and if repitched don't have the reserves needed to start a healthy fermentation,  allowing further opportunities for abnormal fermentation and infection.   Generally, homebrewers are in a better position than commercial brewers when it comes to yeast storage.   Yeast in a small jar, or even the bottom of a carboy, are not subjected to anything like the hydrostatic pressure and heat buildup that exist in the cone of a commercial vessel. And when in doubt,  make a starter.  This also gives you the chance to smell and taste the starter beer for off flavors.   In your case, you mention a strong banana ester.  That does suggest some contamination if your original yeast did not produce this. 

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6
Ingredients / Re: Water Profile: Stout (Steeped Roasted Malts)
« on: January 16, 2019, 03:34:04 PM »
As advised above, you need to calculate your water treatment (as always) to get the right mash pH.   If you won't have the roasted grains in the mash, you are essentially calculating for a pale grist that won't need alkalinity.   Bru'n Water has a selection at the bottom.of the grain bill input that allows you to reserve roasted grains from the main mash.  This allows you to calculate the color, while not miscalculating the mash chemistry.   If you want some alkalinity-contributing salts in the beer for flavor effect, you can reserve those and add them directly to the boil.   There's advice on this somewhere in the Bru'n Water documentation.

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7
All Grain Brewing / Re: Manometer
« on: January 16, 2019, 02:43:18 AM »
I might not change the crush at all on the next brew.  You've already modified the flow pattern under the false bottom, and installed the manometers to allow adjustment of your flow rate.  If you change too many factors at once, you'll never know which one made what difference.   Dial in the system incrementally and methodically,  would be my approach.

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8
Yeast and Fermentation / Re: Stuck Fermentation
« on: January 16, 2019, 01:32:51 AM »
He's been written about in a number of sources on beer and brewing.  He's really a significant figure in Bavarian brewing as you may have found out.  Sort of a Fritz Maytag figure who revived and grew the family castle brewery.  And his family, the Wittelsbachs, ruled Bavaria for centuries,  so his ancestors were responsible for things like the Reinheitsgebot, the prohibition of Summer brewing, starting Oktoberfest and founding the Weihenstephan brewing school.  And his family also has a history of mental instability,  FWIW.   Like his predecessor in the 19th century,  Mad King Ludwig II, (Google him) who bankrupted the country building fairytale castles and drowned in a reflecting pool four inches deep.  Might have had a little help there. 

My family's Bavarian, Franconian more precisely, so added interest.  Here are some mementos of my Grandfather's service (1910-12, but he was recalled for WWI) in the Bavarian army under Prince-regent Luitpold, the next to last ruling monarch (bearded guy on the steins.)

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9
Beer Recipes / Re: Oatmeal Stout Advice
« on: January 16, 2019, 12:55:54 AM »




When you cold steep it's recommended to double the amount of dark grain.


Denny, is this doubling recommended to get the desired flavor, or is the color extraction reduced?  I'm using cold steeped black malt just for color  --  Sinamar on the  cheap really -- and wonder if I'm calculating the amount I need correctly.  I have some Sinamar ordered so I could do  comparisons between batches and dial in my usage,  but since you already know everything I figured I should just ask.

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10
Yeast and Fermentation / Re: Stuck Fermentation
« on: January 15, 2019, 11:36:08 PM »
Im just wondering here, Germans don't really dry hop their beers, do they? I mean, between the lacto-fermented foods and the use of spices and herbs in their sausages, maybe they figured dry hopping didn't pair well with their traditional foods. Now I'm making a huge assumption with that comment but those Germans are pretty sly. IDK
True, dry hopping is not just not done, but really considered outré by German brewers.   But there have been exceptions.  Prince Luitpold, at his Castle Kaltenberg brewery, dry hops König Ludwig Dunkel.  And adds lacto.  And naturally draws the scorn and derision of other brewers.  Then again when they told him only breweries actually in Munich can pour at Oktoberfest,  he "retaliated" by organizing a massive Summertime jousting tournament and Renaissance fair, yeah, that'll show 'em.  So he may just be a little wack.

FWIW I've dry hopped with Sterling.  Once.  Only.

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11
All Grain Brewing / Re: Boil Kettle lid (screen)
« on: January 15, 2019, 11:03:31 PM »
I recall touring a small scale distillery just over the Kentucky line. The amount of ‘interesting’ life forms in the wash was fairly gross.  The finished product was outstanding.


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There is a difference, however.  That still will fix a host of evils (and cause a few? ;)  ) Bees in the boil might be analogous.   But once you start running the wort chiller, bugs, pollen, dust, all become persona non grata in the kettle.  Sanitation must be observed at this point.

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Agreed


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And it occurs to me that this (covering while chilling) is a great application for aluminum foil.   It's sterile right off the roll, easy to fit over your whole rig, and will keep everything from falling in.  Aluminum foil is one of the most underrated tools in the brewer's kit.

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12
All Grain Brewing / Re: Boil Kettle lid (screen)
« on: January 15, 2019, 10:52:57 PM »
I recall touring a small scale distillery just over the Kentucky line. The amount of ‘interesting’ life forms in the wash was fairly gross.  The finished product was outstanding.


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There is a difference, however.  That still will fix a host of evils (and cause a few? ;)  ) Bees in the boil might be analogous.   But once you start running the wort chiller, bugs, pollen, dust, all become persona non grata in the kettle.  Sanitation must be observed at this point.

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13
Right, but they don't benefit from further taking over the homebrew marketplace.   They have an online outlet.  They don't have to engage in the hassle of wider licensing or distribution of their kits.  They can promote the products they already control.  There's really no tempting money for them, as has been mentioned, in the general homebrew supply business, as there is in controlling commercial production and supply chain.   I wouldn't worry about them running down my LHBS.  They're after bigger fish.  But they can both learn from homebrewers what the interests and trends are, as Denny suggests,  and influence the influencers, if you will.  It's all about promotion, as I see it.

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14
I think the fact that you just recently learned about this strongly disputes the contention that ABI is trying to control the homebrew market. If ABI had that purpose it would be more aggressive and you definitely would have heard about it sooner.

For ABI it seems a lot more like the goal is integration across all aspects of the beer and brewing world. It gives them more data, more sales opportunities and the ability to leverage scale.

I would partially agree and note that I said it was a fear of homebrewers that AB Inbev would get control, not that it had achieved that at this point, but AB InBev seeks more control in every market that it enters, does it not?

In this case, I really think the idea is what reverseapachemaster said.  There's just not enough money in the homebrewing market for it to be worth it to them.  The idea is to harvest info that can be used in other pursuits.  IMO.

If they were looking to really take over the homebrew supply market and make it impossible for anyone else to compete, I would think they would be sure to have the lowest prices on every item, everyday.  Throw in cheap or free shipping and choke off the competition.  After all, they are big enough to float the loses until they are the last shop standing.  Once the rest were gone they could jack up prices or just shut the doors and leave everyone out it in the cold.

When I've been shopping for larger items, I haven't seen them going that route.  Sometimes they have a deal, sometimes they don't.  Time will tell, but for now they seem to want to be in the game so they know what's being played.

Paul

Yep, as I mentioned earlier, I get better service elsewhere,  and in that I include better prices, and WAY better shipping rates.  ABI could surely do to the competition what the big boxes have done to the mom and pops if they cared to (as they've demonstrated in commercial brewing and beer distribution.)  I still find my family owned LHBS my best source most often.   And online, just about anybody but NB/Midwest.   I think Denny's got the right idea.   They just want to be in the loop.  For now at least.

Another benefit for ABI is NB selling their own clone kits for beers from breweries they've bought up, which promotes interest in those breweries.  They also can similarly hype South African hops and the beers using them, as they control the whole SA hop crop.  Lots of opportunities without taking out the competition.  They really just need the one outlet.

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15
All Grain Brewing / Re: Manometer
« on: January 15, 2019, 05:28:37 PM »
That looks great!  Report after your next brew if you see a significant difference (pretty sure you will.)

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