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General Homebrew Discussion / Re: Top Beer Things to Do When In Portland For Homebrew Con
« on: April 16, 2018, 03:09:53 AM »
What.. Denny marketing on the AHA forum?
Say it isn't so.
Say it isn't so.
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How does every topic derail into Kunze and German brewing? 🤦♂️Why I’m not a big fan of these forums any longer.
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? 😉
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.
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?
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!
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.
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.