« on: January 12, 2017, 11:14:58 AM »
Well, there you go. Thanks guys!
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I do think temp control helps a little. But it doesn't take beer to "the next level" - plenty of brulosophy experiments to back that up.
"The next level" is 99% placebo effect. That's not to say placebos don't work - they can be very effective, especially where subjective judgement is concerned.
I stopped taking gravity readings mid 2016 cause I realized I don't care.Unpopular brewing opinions and bad brewing practices aren't the same thing!
I order only milled grain and it sits for many months before use.
I never make starters.
I ferment at whatever temp my basement is.
IPAs are the autotuned pop music of the brewing world. Flashy. Popular. Uninspired and requiring very little talent to produce.
The guy that created the dual scale Brix/SG refractometer should be kicked in the nuts.
Since I use one of those, I'm wondering what's the problem with them?
I like craft cocktail bars like that who make their own ice slabs. The only downside is sometimes it is difficult to drink the drink around the chunk of ice. I was at one who had this contraption for making the round ball ice and it slowed getting a drink down to a crawl and eventually they ran out of ice to use in the ball maker. Not a fan of gimmicks which lead to slow service.
I'm generally not a fan of the big ice in my drinks but I cannot stand the big ice ball. I always feel like I'm fighting to keep it in the glass while drinking. Plus, as you said, if the bar is remotely busy you're waiting unnecessarily for some stupid piece of ice.
insane minerality like 400ppm of sulfate in your water makes for a harsh and unpleasant tasting hoppy beer.Yeah, tell that to all the chumps on the west coast with no palate but for hops and bitterness (unpopular opinion, I'm sure).
Whoa, I read through this whole thread and didn't come across my "unpopular" opinion. Which makes me really happy (but also a little ashamed):
Using a secondary fermenter makes a difference.
I have experimented & in my home brewery my beers clear up faster and taste better sooner when I use a secondary as opposed to when I only ferment in a single vessel the entire time.
Also, and this one is more of a personal preference not a brewing opinion, but drinking a 10% barrel aged RIS in the middle of July is just as satisfying as drinking one in the middle of February.
It's my beer and if I am bored or underwhelmed with it I'll dump it out if I damn well please.
My gripe with the BJCP, in addition to the issues others have stated regarding competitions, is the amount of data the require you to learn. I have zero interest in some styles: I don't buy, drink, or brew them. Why make everyone learn all the styles? A jack of all trades is a master of none. Let folks study styles they're passionate about in great depth, and then judge those styles. I'd bet the feedback would be more meaningful, but then smaller comps would have issues hosting all categories.
..., most beers should be under 5℅ alcohol.
I couldn't agree more.