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Messages - yso191

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The Pub / Re: Remember this if you get pulled over
« on: December 07, 2018, 05:04:18 AM »
Yeah, just a joke to lighten the mood on the thread.  It wasn’t intended to be scientifically accurate.  I’m always up for some juvenile fart humor.

The Pub / Re: Remember this if you get pulled over
« on: December 04, 2018, 07:45:06 PM »
I don’t get drunk from it but I’m pretty sure my body ferments sugars because it is continuously producing CO2.

Ingredients / Re: How to make beer the color of Erik the Red's hair
« on: November 20, 2018, 04:08:45 AM »
Robert, thanks for the support. I am a physicist and all my beers have physics themes and names. I used Erik the Red because lots of people have heard of him, but I am actually making this beer to honor Tycho Brahe, a Danish astronomer from the 1500s. He is not nearly so well-known as Erik, but going by the painting depicted on his Wikipedia site ( ) he had the same red hair.

Brass nose beer!

Yeast and Fermentation / Re: Fermentation Chamber - Heating
« on: November 16, 2018, 05:28:01 PM »
This question comes up pretty regularly.   I use a hairdryer.  No light, and it circulates the air.  On top of that it is cheap.  With all those advantages, I don’t know why it is not more popular.

Ingredients / Re: Hops.... a reward, not a challenge
« on: November 15, 2018, 08:05:34 PM »
When you find an article by Martin Cizmar, burn it before you get infected with his stupidity.  Glad you found something you like, Mark.  I have yet to find a NEIPA where I wasn't put off by the mouthfeel and astringency.


I am SOO tired of hazy IPA’s.  Though I do enjoy IPA’s of varying bitterness levels.

General Homebrew Discussion / Re: Idaho 7 hops—wow onion/garlic
« on: November 15, 2018, 05:54:42 PM »
I doubt that any vendor wants to be hung with a labeled “defective” product, but as with any food product, only a fewhops in a lot can be efficiently sampled.  I wouldn’t put it all on the originating hop farmer, but rather this goes back to the much discussed priority of the picking - homebrewers aren’t high on that list, unfortunately.

But they don't pick hops for homebrewers separately.  They pick everything at once.  Every bale that comes in gets sampled.  Homebrewers get the same hops that commercial brewers do.
Yes, but I don’t get to sniff and rub before I buy from the rejected bale of a pro.

It is NOT a rejected bale.

Respectfully, I will disagree with you this time Denny.  The larger breweries (I have seldom seen smaller breweries do this) come in for selection.  They choose which lots they want and ‘reject’ all others by definition.  The lots that are not selected, are typically blended, and that is what the smaller breweries and homebrewers get.

As you know, I have little firsthand information about Yakima Chief, as my experience was with BSG, but my guess is that this is industry practice.

General Homebrew Discussion / Re: Idaho 7 hops—wow onion/garlic
« on: November 14, 2018, 04:53:55 PM »
 I would say this is correct.

General Homebrew Discussion / Re: Hop storage fresheness
« on: November 11, 2018, 04:11:58 PM »
Here is a link that does a good job detailing the dynamic.  A handy chart by variety is a little past halfway.

Personally I have enough OCD and can afford it, so every Fall I throw out any unused hops from the previous year.  I'm not making beer for profit, I want the best beer possible.  If that means spending an additional $10-20 on a 5 gallon batch, I do it.  But that's me.

General Homebrew Discussion / Re: Hop storage fresheness
« on: November 11, 2018, 02:18:00 AM »
I would say that it depends on what you want to use them for.  If for flavor and aroma (oils), go with your nose.  If for alpha acids... I wouldn't without finding out what the HSI (Hop Storage Index) is and doing the calculation to see what is still there in terms of bittering ability.  Different varieties lose AA at varying rates.  Some are shockingly quick.

All Grain Brewing / Re: Pumping Into Mashtun from HLT
« on: November 07, 2018, 10:07:03 PM »
Does one have to underlet slowly?  If so, how slow?  My HLT is raised above the MT, so I gravity drain.  Would that be slow enough?  It would be nice to have fewer dough balls, and better LDO.

The Pub / Re: Whiskey
« on: November 05, 2018, 08:51:24 PM »
My go to bourbon is Wild Turkey 101.  Seriously tasty and ~$25.

Yeast and Fermentation / Re: Dry hopping with Conical
« on: October 17, 2018, 03:36:25 PM »
I do what Martin does except I don’t use a bag.

The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 07:13:26 PM »
All I’m going to say is this:  threads like this cause my tongue to bleed.  The proximal cause is biting it.  The distal is not wanting to get banned for making people mad over politics.

I use a hair dryer.  They are cheap, and do a good job of air circulation.

General Homebrew Discussion / Re: Oktoberfest recipe
« on: September 08, 2018, 04:00:38 PM »
I don't think the above is such great advice.  A post or two with this sentiment usually shows up in a recipe thread. 

Its terrific advice for an experienced, accomplished brewer who knows ingredients and processes very well.  It is bad advice for beginner and even most intermediate brewers.  A new brewer can wander in the woods of malts, yeasts, and waters for a very long time given this advice.  Frustration would be the natural outcome.

'Throw whatever you want into it. it'll turn out great.'  Usually turns out tasting brown.

I'm not in a bad mood, not a d*ck, and definitely not wanting to start a fight, I just honestly think this is bad advice which will lead to frustration and poor beer.

I don't disagree, Steve.  So then, what would you recommend as fixes to the proposed recipe?


Haha!  I don't have any recommendations.  I am not experienced enough with the style.  I opened the thread to learn.  I just have experienced the frustration of willy nilly experimentations.  Doing experiments correctly is laborious, involving many iterations of a recipe, changing one variable at a time.  When one wants to make good, drinkable beer in 5 gallon batches... Well it militates against the scientific method.

My bottom line: teachers are wonderful shortcuts to excellence.

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