My mom always said i was "Very Unique". Time to fire her!
Looks like my mom is out of work too
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IF i where to make descriptions to sell that hop i would also leave out that last descriptor... If i wanted people to buy it anyway...
We have a bunch at the HBS i work at. They sounded great until i read the last descriptor. "green peppers". I do NOT want Green Peppers in my beer. Of course id ont like green peppers but it just doesnt sound good to me. I will probably still try them at some point.
The key phrase in your argument is "attention to detail." Most brewers intentionally or unintentionally change multiple variables when they encounter a brewing problem.
It's getting tougher and tougher to use clone recipes.
I think the brewers are becoming more tight lipped as competition increases. At least a few that I have tried to chat up lately have been.
It doesn't stop at breweries. Austin Homebrew is very protective of their hundreds of clone recipes and MoreBeer seems to have pulled all the recipe sheets for the brewmaster series beers.
How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?
I still am convinced that brewery-released recipes are usually scaled accurately for the malt bill, but as for hop schedule, the IBU number sometimes doesn't appear to add up in software because the brewery gets considerable IBUs from whirlpooling. If you have the stated total you can at least get in the ballpark.
Sipping this now. The malt bill isn't even in the ballpark.
Everything about this recipe is off. It needs more malt, more hops, more stoutness.
It's not a bad beer in its own right, but it's not what it should be.
Ok, you've perked my interest. Can you explain the process?
It's really easy. 1TBS of Morton tender quick per lb of meat. Rub that on. Then any spices you prefer. I rarely use any. Put it in a zip lock bag in the fridge. Turn it every day for 7 days. Rinse it ( don't soak it). Cool smoke it. Slice it. Fry it. Eat it.
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He's primarily just trying to debunk the old adage that oxidation = cardboard.
Indeed. Oxidation can take on many, many forms. Almonds, leather, cardboard, honey, catty, aectic, licorice, nutty, 'ball point pen', musty, sherry, etc, etc. Just depends on what the source is and the environment it's in.
why no teflon tape? I've used that at that connection with no ill effects. in fact mine came that way.
I have mentioned this fact more than one time. Cold-side aeration does not lead to the development of 2-nonenal (a.k.a. that stale paper-like flavor). Oxidation that leads to 2-nonenal development occurs during the malting and mashing processes, as 2-nonenal precusors are developed during the malting and mashing processes. In essence, 2-nonenal is a hot-side, not a cold-side phenomenon. Formation of this compound in finished beer occurs in the absence of oxygen.
So then, the (only) oxidized batches of beer I have had over the years where I was sloppy in racking, causing noticeable splashing, were all coincidences ? Two of these were hefe/wit styles where, by your info, the copious amounts of yeast in suspension should have easily absorbed the oxidation from splashing and didn't. Sorry, I still don't buy it. I've brewed a long time too, and my only oxidized batches were those where there was a lot of cold side splashing. Not a coincidence.
I think he's referring specifically to trans-2-nonenal, and not all oxidation altogether.
I know I've heard recent interviews with Charlie Bamforth where he has mentioned the same thing - that the cardboard off flavor is formed on the hot side. There is still plenty of oxidation that can happen on the cold side. In those same interviews, Charlie also says that the best things you can do for your beer are to minimize oxygen exposure and store it cold to slow down staling. He's primarily just trying to debunk the old adage that oxidation = cardboard.