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Messages - The Professor

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Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 21, 2018, 07:47:27 PM »
I should emphasize again that I'm _not_ disputing the effects of cold side aeration--I'm just wondering about how quickly they manifest at homebrew scales under homebrew handling conditions in a way that the typical taster can perceive them.

I completely agree.  Numbers are one thing, taste is another.

THIS! Definitely.

Yeast and Fermentation / Re: ESB: 1450 1028 or 1056
« on: January 21, 2018, 07:41:11 PM »
1028 works just fine for an esb. It will be rather clean compared to other U.K. varieties, but you won't be disappointed with the results. I've always thought it was the brightest of the bunch.

1028 would be a very good choice.  Lately, I've been using 1272 a lot, (which is actually Bry97, the original Newark Ballantine Ale strain) and really like it.  I've had tremendous luck with it through many generations (more than 12+).
 It flocs like a champ, and is relatively clean, with just enough character. It, along with my "house strain" which I've used regularly since the mid 1980s, are my two favorites. 
Highly recommended!

Kegging and Bottling / Re: What is Wood-Aged Beer?
« on: January 11, 2018, 08:32:07 PM »
...For years, measures have been taken to protect the wood from the barrel from influencing the flavor of the beer, but now more and more brewers are actually trying to get that wood flavor into their brew.

That's true...brewrsused to go to great pains to keep wood flavors OUT of their was generally seen as a taint
Frankly, I still view it as such in most cases.   
Like many aspects of 'modern' brewing, it is often over-done by the 'craft' brewers, resulting in something that can only be described as "insipid".   But I guess the public's tastes have obviously changed....

I still prefer a much subtler expression of the wood in the beer.

General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 29, 2016, 02:04:19 AM »
If the Super Bowl ends up being the Patriots vs. the Cowboys, I will take my wife to a foreign film instead, and drink white Zinfandel.  :(

LOL...That's similar to what I've done for EVERY SuprBowl (except for the White Zin...Malbec does it for me). 8)

Beer Recipes / Re: My attempt at one of these NE IPA's
« on: October 02, 2016, 02:26:27 AM »
I just returned from Yakima, where I drank some of the best IPA I've ever had.  Bale Break Top Cutter and Bottom Cutter.  Every bit of the hop flavor and aroma of the NE IPAs I've had, but none of the haze and grit.  To me it's proof that the beer doesn't have to be hazy to get huge hop flavor.
That's good to hear, and I agree with the idea that a highly hopped and highly aromatic IPA doesn't have to be turbid (or even hazy).

Total BS IMO.  Use whatever you like, but use it wisely.
Totally agree with Denny (as per usual).
Long ago I learned to take any recommendations like the one the OP encountered with a shrug.  I particularly reject suggestions not to use specific ingredients and if anything, am prompted to go ahead and experiment with those ingredients.

Individual experimentation is the only thing that provides a definitive answer.  Otherwise, you may missing out on an ingredient you really like the contribution it a malt, a hop variety, an adjunct sugar, or other ingredient...and you'd be missing out just because it wasn't to someone else's tastes.

Looks good to me, but I'm confused about the clarity question.  I've used both the Kölsch yeast and wheat in some beers (in fact, some wheat winds up in ALL of my beers), but have never had cloud or haze issues.    The brews have always been perfectly bright.

General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: July 01, 2016, 03:03:42 PM »
I use bleach for everything, including bottle washing.  I rinse 3X with water, and have not noticed any bleach flavors.

For cleaning my glass carboys - After fermentation, I rinse 2-3 times with about a gallon of water, swirl and dump.  I then add 2-3 cups of bleach, fill with water, rubber band Saran wrap to seal it, and walk away.  2-3 days later, no crud.  I do not use a carboy brush, never have, and have good clean carboys ready for my next use with this practice.
I store my carboys filled with this bleach mixture.

I use bleach for my carboys as well...but not anywhere near the ratio you describe.  2-3 cups of bleach is definitely massive overkill.  In 5 gallons, a few ounces of bleach is really all you need to get the job done(and I've been doing it that way for more than 35 years, with no infection issues whatsoever).

Commercial Beer Reviews / Re: North Coast Brother Thelonious
« on: June 10, 2016, 02:17:24 PM »
Brother Thelonious is spotty quality wise for me. That's not a dig against North Coast but more of a logistics thing. We don't get a ton of it in the northeast and its either really fresh or a bit old.

I personally like BT when it's old. When it's green I am not a big fan...

I agree.
in many cases, "freshness" is very over-rated ...and not necessarily always a good thing.

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 10, 2016, 02:14:20 PM »
I picked up some of the OLD TANKARD a few weeks ago and really liked it.  Greg D. is really doing a bang up job with some of the legacy brews and my hat is off to him.  The Ballantine IPA has been pretty decent even though it is not much like the original brew I consumed so much of starting in the late '60s...different hops, considerably less aroma, and he apparently chose not to use the original yeast strain either...but it is still a very nicely balanced brew that's considerably better than a lot of what is out there today.  The re-introduction of the Burton Ale was a big surprise and a very solid brew.  That's one I definitely hope becomes a regular winter offering.

I like the new direction Pabst seems to be taking and I hope the OLD TANKARD becomes more widely available (I have yet to see it on draft anywhere here in NJ). 
It's really good to see a big brewer making a solid effort to make distinctive, quality brews...and succeeding so well at it.

Equipment and Software / Re: Igloo 5 gallon tun
« on: June 03, 2016, 08:43:35 PM »
Check out Phil's Phalse Bottom.
My LBHS (at the sadly gone) gifted me with one of these nearly 25 years ago (for referring so many brewers to their store) and I have been using it ever since.  It works fantastically well in the Igloo/Rubbermade round vessels.  I modifies my linkages to using a stainless steel spigot, but either way, it works beautifully.

Extract/Partial Mash Brewing / Re: Using DME for priming?
« on: March 23, 2016, 03:28:54 AM »
IME DME is an inferior way to prime.  The main problem is that you don't know what went into the DME, so you don't know how fermentable it is, so you don't really know what carb level you'll get.  Save your leftover DME for when you need to adjust the gravity of a batch and stick to sugar for priming.
Totally agree.  Stick with sugar (whether it be dextrose, invert, or table sugar)'ll get a more predicable (and arguably better) result.

Kegging and Bottling / Re: Galatin fining
« on: February 26, 2016, 08:04:40 PM »
...seems like every IPA coming out today is cloudy by design

I don't know if it's really by design or just bad technique that they don't bother fixing, just don't want to, or figure that they needn't bother  because people will buy it anyway.

Yeast and Fermentation / Re: Yeast fresh vs yeast repitch
« on: February 26, 2016, 08:00:06 PM »
i would think you make a batch , harvest the slurry. then make the batch to be tested, split it, use slurry in 1/2 and new yeast/starter in 1/2. then compare the split batch 2nd generation pitch vs new yeast/starter pitch?

edit: first batch and test batch identical recipes, process, etc.

I've done that with a few of my 'standard' brews.
And as far as I could tell, the repitched yeast made better beer every time.
I still routinely repitch through a minimum of 8 generations these days.   In the past I've gone far beyond that as well.

Ingredients / Re: Chestnuts
« on: February 26, 2016, 07:57:22 PM »
Apparently one can brew a GF beer exclusively with chestnuts so you definitely need to treat it as a starch source in the mash rather than a flavor adjunct. I'm not sure exactly what kind of conversion one gets out of chestnuts but that has to be addressed somewhere in GF resources online.
Definitely as a starch adjunct, not a malt adjunct.  You could actually even just use chestnut flour (available in many grocery stores nowadays, as well as stores especializing in Italian foods) and include it in the mash.

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