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Messages - beersk

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 22, 2016, 06:49:10 PM »
Thanks, man! Having my belated Oktoberfest party Saturday. The Ofest and Pils are tasty, and I'm getting sausages and sauerkraut from an awesome local German sausage maker/butcher extraordinaire (just ask hopfenundmalz). Gonna make my German potato salad, red cabbage, and my wife is making strudel. Not bad.  ;)
Man, that sounds fun, Jon. I'm headed to Oktoberfest at The Beer Corner USA (Beertopia, Crescent Moon, Huber Haus, Max & Joe's) in Omaha Saturday. Volunteering for a 3 hour shift, then free admission and a couple free beers! Oh yeah and I get a tshirt! haha. Should be a hell of a good time. Ridiculous good German beers on draft. I'll be hurtin' Sunday. Gotta make sure to drink water...

2
Ingredients / Re: Brewtan B
« on: September 22, 2016, 06:41:54 PM »
Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.
Aha! I wondered... thanks for the infos.

3
Ingredients / Re: Brewtan B
« on: September 22, 2016, 08:33:02 AM »
Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.
I didn't comment on this but I thought it...if you're smelling the mash, you're losing those fresh malt flavors and aromas. Same goes if you boil too hard. It's plausible anyway...

4
All Grain Brewing / Re: Making a Black IPA
« on: September 21, 2016, 12:56:52 PM »
For a 5 gallon recipe, my typical black IPA is 7lbs 2-row, 4lbs Munich, 12oz Midnight Wheat. Gets me everything I want in a black IPA. Hop it to your heart's desire. I want a solid malt backbone in my black IPAs.

5
Ingredients / Re: Brewtan B
« on: September 21, 2016, 12:45:42 PM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.
Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...

Would that be due to the fact that many use NA malt for at least part of the brew? Check SIerra Nevada's website, even the Oktoberfest has NA 2-row listed first for the malts. I did taste the 2010 WBC gold Pilsner they made in the pilot brewery, that was sublime, not sure if it had IT, but it tasted like an excellent German Pilsner. They can have a free hand with ingredients on one 20 bbl batch than on a production run to fill an 800 bbl (or 1600 bbl in NC) with a 200 bbl brew house.
Supposedly it doesn't matter what malt you use to get the fresh lingering grain flavor/aroma. SN Oktoberfest is definitely a good beer this year, even though it is rather hoppy. It doesn't have IT, I don't think.

6
Ingredients / Re: Brewtan B
« on: September 21, 2016, 11:58:02 AM »
I have mine stored in a mason jar in my cupboard. Doesn't seem to need any particular special storage, just cool and dry I'd assume? Or just dry...not sure it matters.

7
Ingredients / Re: Brewtan B
« on: September 21, 2016, 11:16:16 AM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.
Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...

8
Ingredients / Re: Brewtan B
« on: September 21, 2016, 08:51:02 AM »
I think that if you don't understand what IT is at this point, then you never will. Fresh lingering grain, like sticking your face in a fresh sack of grain and chewing on a couple of the kernels; standing in a wheat or barley field in the summer with a light breeze blowing in your face...
Besides that, you seem so reluctant to "know" what "IT" is. It's just a pure, rich malt flavor; flavor that malt was intended to impart. Ever had a fresh Bitburger or Ayinger? IT is there and in your face. If you can't taste that, then you never will. Might be like some people get soap from cilantro and other don't.
Not trying to be a jerk, just that you've mentioned multiple times now over the course of this whole thing about there not being a definition. Throw that mentality out the window and drink the beer! You will know.

If that's what "IT" is, then I already have "IT" more often than not.
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

9
Ingredients / Re: Brewtan B
« on: September 21, 2016, 07:21:55 AM »
Does this mean you will stop knocking something you haven't tried? Nobody is asking you to endorse it either.

I don't think I've ever "knocked" it, if I understand your meaning.  I have expressed great skepticism and asked for proof.  I will likely continue that until I see proof that inspires me to try it.  And even then, how will I know I've achieved anything since as far as I know there is no definition if "IT".
I think that if you don't understand what IT is at this point, then you never will. Fresh lingering grain, like sticking your face in a fresh sack of grain and chewing on a couple of the kernels; standing in a wheat or barley field in the summer with a light breeze blowing in your face...
Besides that, you seem so reluctant to "know" what "IT" is. It's just a pure, rich malt flavor; flavor that malt was intended to impart. Ever had a fresh Bitburger or Ayinger? IT is there and in your face. If you can't taste that, then you never will. Might be like some people get soap from cilantro and other don't.
Not trying to be a jerk, just that you've mentioned multiple times now over the course of this whole thing about there not being a definition. Throw that mentality out the window and drink the beer! You will know.

10
Ingredients / Re: Brewtan B
« on: September 20, 2016, 10:02:22 AM »
...even more American breweries miss the mark on Belgian IT.
Agree 100%. I like American versions of Belgian beers even less than the American versions of German beers. But I'm not sure that copper is the answer for that or not.
+1;  First I've read of belgian IT and since this has been brought up, I think the short boil gives a belgian IT type effect.  I managed to get the effect even without using any malty stuff and would think using some would amplify it. 
I think the Belgian beers (made in Belgium) definitely have some kind of fresh lingering grain flavor that American version don't have. Same with the German beers.

And, Denny, you being into the experimental brewing thing, this should be right up your alley, dude. Try it and see for yourself. That's basically your motto.

Anyway, I feel like this is a frivolous battle. Brew the way you want to brew that gets you the results you want. End of argument.

11
Ingredients / Re: Brewtan B
« on: September 20, 2016, 08:12:37 AM »
...even more American breweries miss the mark on Belgian IT.
Agree 100%. I like American versions of Belgian beers even less than the American versions of German beers. But I'm not sure that copper is the answer for that or not.

12
Ingredients / Re: Brewtan B
« on: September 20, 2016, 05:37:07 AM »
One question I have about LODO and even Brewtan is what about all the gold medals from days gone by? Would those beers loose in a contemporary competition because LODO and/or Brewtan have raised the bar so dramatically?

I can't do LODO with my simple batch sparge system. I am working on adding spunding to my process. I am now transferring into a purged keg. I bought Brewtan-B (haven't tried it yet). Should I give up home brewing since I don't want to pre-boil, can't imagine not stirring, my sparge splashes a little bit, and I can't fill my mash tun from the bottom? Or should I train my taste buds to not like my beer (especially my Helles) and all other similarly made swill and then give up home brewing?

You see, I currently like my beers and think a lot of them are better than I can get at the local breweries (except for Yellowhammer of course ;) because they are fresh and brewed to my taste. I am all for improving and I am trying many of the techniques offered. But I don't see a path to complete LODO with out big expense and I have not seen any evidence to make me want to risk the investment. I've got 2 college educations to pay for.
Dude, no one said you had to do it. They just said it does make a difference. If you like what you're doing, keep doing it.
In regards to all the gold medals, well, I don't know about that, just that we can only assume beers will get better with better brewing practices. Can't a craft evolve? There's a whole lot of resistance towards evolving ideas in this thread and with all this Low DO stuff. We have the power to evolve ideas, guys!
Maybe it's harder to interpret written word versus spoken word, but I interpret a lot of these posts as "If your not trying LODO then you don't want to evolve therefore there is something wrong with you as a brewer and a person."

I am trying some, just not all LODO things.  I am evolving in my own terms.
I didn't say not trying it is not evolving, just arguing so vehemently against it makes no sense to me. That, right there, is a stubbornness to evolve ideas.

13
Ingredients / Re: Brewtan B
« on: September 19, 2016, 05:47:41 PM »
One question I have about LODO and even Brewtan is what about all the gold medals from days gone by? Would those beers loose in a contemporary competition because LODO and/or Brewtan have raised the bar so dramatically?

I can't do LODO with my simple batch sparge system. I am working on adding spunding to my process. I am now transferring into a purged keg. I bought Brewtan-B (haven't tried it yet). Should I give up home brewing since I don't want to pre-boil, can't imagine not stirring, my sparge splashes a little bit, and I can't fill my mash tun from the bottom? Or should I train my taste buds to not like my beer (especially my Helles) and all other similarly made swill and then give up home brewing?

You see, I currently like my beers and think a lot of them are better than I can get at the local breweries (except for Yellowhammer of course ;) because they are fresh and brewed to my taste. I am all for improving and I am trying many of the techniques offered. But I don't see a path to complete LODO with out big expense and I have not seen any evidence to make me want to risk the investment. I've got 2 college educations to pay for.
Dude, no one said you had to do it. They just said it does make a difference. If you like what you're doing, keep doing it.
In regards to all the gold medals, well, I don't know about that, just that we can only assume beers will get better with better brewing practices. Can't a craft evolve? There's a whole lot of resistance towards evolving ideas in this thread and with all this Low DO stuff. We have the power to evolve ideas, guys!

14
General Homebrew Discussion / Re: 30m boil help
« on: September 19, 2016, 09:44:36 AM »
I
Titles/labels mean nothing.

I get that but the BJCP is a point of validation or scientifically, calibration.

In any event, just kegged the NGP and I am really digging it already.  Easily my best pils to date and the main reason being is the hops: santiam.  Love them!  Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow.  It's not night and day but it's there.  I really think you helles/malty guys should try it and call me out if I am wrong.

Any more descriptors you can give on how the short boil is affecting malt flavors?

I'll try but prose is not my bag.  For starters, I don't there is any increase in sweetness of the flavor, but maybe aroma.  The largest affect, I think is towards the aroma.  I think it resembles the aroma of chilled wort.  It is also present in the taste but much less so than aroma.  I don't think it is "it" as I tend to think "it" resembles the mash aroma but it could be a part of "it".  I cannot imagine anyone would call this effect a fault. 

I would be very curious of the effect on a malty recipe.  This NGP was 86/10/4  2 row/flaked barley/acid malt and previous was a saison with a touch of chocolate malt for color (no malty stuff) so I would deduce the short boil might have a even larger effect on a recipe with malty stuff like munich. 

Of course, this all could be confirmation bias but I don't think it is. 
It certainly makes sense, Sam. The longer and harder you boil, the more aroma and flavor you boil off.

15
Ingredients / Re: Brewtan B
« on: September 19, 2016, 09:41:26 AM »
To me, the process seems ridiculously complicated.  In addition, as far as we all know, the benefits are questionable.
Preboil water and buy a stainless chiller is too complicated?
Hey, I'm not here to sell lodo. Do it, don't do it, makes no difference to me. But if someone feels like they make good beer and it's just missing that something, it's worth looking into.
Cheers
Yep, this is where I'm at. The beauty of a hobby like this is we can do it any way we choose; whatever gives us the results we want. But like brewing coffee, methods DO MATTER, it just depends on what you're after.

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