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Messages - redbeerman

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1
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 02, 2016, 01:20:08 PM »
You know you're a beer geek when you say "this year's Celebration isn't as good as last year's."  It's one of he most consistent beers I've ever had.  Let's face it, over the course of a year, how accurate is your memory gonna be?  I know how I'd answer that!  And even if you store some from the year before, it will have changed so you won't be able to compare.

Frankly, Denny, I just don't remember.......

2
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 01:04:50 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Yeah, hopefully so. Honestly I'm wondering if brewing porter and stout (or any roasty beer) non-lodostyle  is the way to go. If the roast is amplified that much in malts like midnight wheat and carafa in lodo, then I can't see how to make a roasty stout work otherwise. Roasted malts are high in antioxidants. Maybe it's the answer for dark, roasty beers.

I think it wold be interesting to compare dark beers brewed LODO to the more traditional home brewing methods.  Myself, I don't need to add angst to my brew day.  Kind of defeats the purpose.

3
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 12:51:10 PM »
This is a fine process for what you are doing because you use such a small amount of soured wort in a batch; however, it is a bad beer waiting to happen at a larger scale. Using luck of the draw to culture off grain increases the probability of off flavors in the beer because the volume of off flavor compounds is far greater in a full batch soured in this method over five percent or less that you use. That's not to say one cannot ever get a good sour beer out of this process but the probability is not great. That's why most brewers kettle souring use selected lactobacillus strains.

That is not my finding. When properly acidified to under 4.5 and kept anaerobic, the potential to develop off-flavored or spoiling organisms is exceedingly small. In addition, when creating a starter culture this way, you have the ultimate QC equipment in the form of your nose and palate to check the result prior to use.

And the risk of having some yeast or other organism in your soured wort is also not a concern if you are using this wort in typical pre-boil settings. That soured wort will be fully sterilized via the boil.

My experience with pure lacto strains is that they have narrow flavor profiles that are not pleasing in finished beers. Using the handful of grain inoculation is an effective way to create a flavorful and safe starter.

I have to agree with Martin on this.  I've also noticed that my best sours are usually aged for a long, long time.

4
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 12:48:27 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

I add my color adjustments during the first sparge.  Haven't had any issues with flavor influence.  I try not to worry too much about it.

5
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 12:40:34 PM »
I have a schwarzbier fermenting that was brewed last weekend.  And a double IPA dry hopping with Calypso and
Azacca, very fruity.  BVIP is soon.  I brew it at least once every year, awesome winter brew.

6
Events / Re: AHA Forum Meetup at NHC
« on: April 29, 2016, 08:27:50 AM »
I'll be there.  Looking forward to it.

7
All Things Food / Re: Growing food - The Garden Thread
« on: March 30, 2016, 10:36:42 AM »
Starting to see asparagus here.  Will probably plant cold weather veggies over the next few weeks.

8
The Pub / Re: Drew's Weight Loss
« on: March 30, 2016, 10:34:37 AM »
ELF ME

eat less food more exercise

9
The Pub / Re: Drew's Weight Loss
« on: March 20, 2016, 04:58:18 AM »
It just doesn't work when you have a hangover.

I punish myself - I make myself go to the gym if I'm hungover. :)
I've done the same.  I've run some 5Ks hungover too.  I don't do that anymore. :)

10
The Pub / Re: Drew's Weight Loss
« on: March 19, 2016, 01:56:50 PM »
There is no Drew, only Zuul.

There's an article with the AHA waiting to be posted, but I think we'll carve out a little time to talk about it on the podcast.

But yes, in all things weight lossy - diet is paramount.

Yes is the answer.  Exercise gets you into shape, but will never get you to a weight loss goal.  Diet is indeed paramount.  Try not drinking every day.  It's a start!  What's cool about exercise is that it makes you stop bad habits.  It just doesn't work when you have a hangover.

11
The Pub / Re: Drew's Weight Loss
« on: March 18, 2016, 04:59:55 AM »
Yeah I saw a picture of Drew and was like Wow.  That being said, the last time you all saw me was in 2013 in Philly.  I've dropped 30 lbs since then.  I had gone off the reservation as far as taking care of myself over the last ten years so I started running again and with that the diet has changed and my beer consumption has been cut a bit, but I still enjoy more than I need!  See you in Balmore!

12
The Pub / Re: How far to closest brewpub?
« on: March 16, 2016, 08:21:13 AM »
I live in a rural area and the closest one is about 30 miles away, and it's not wonderful, but I do have a BBQ joint and a German restaurant with awesome beer selections up the road a piece.

13
The Pub / Re: Fireman Capital to Purchase Cigar City Brewing
« on: March 16, 2016, 08:18:33 AM »
As both an investor and a beer nut, I would like to see a good return on my investment, and even as a beer nut I have to admit, professional brewing is a business first and a passion second.  If you don't make money, your ability to follow your passion is severely limited.  Personally, I feel that smaller is better for quality, but not so much for longevity.  Selling to a venture capital firm is usually only a temporary situation.  They grow the business and resell it.  A holding company, on the other hand, invests for the long haul to build their portfolio.  Both are concerned with building profit for their investors.  Both are ways of getting capital investment in a relatively short amount of time compared to shopping individual smaller investors.

14
The Pub / RIP Keith Emerson
« on: March 16, 2016, 08:03:31 AM »
As a musician, this guy influenced me at least as much as any guitar hero.  Luckily he left behind an awesome musical legacy.  Too soon gone...a tragedy

15
Events / Re: NHC Hotels
« on: March 08, 2016, 11:06:16 AM »
I'm at the Hilton too.  I'd commute, but DUI doesn't sound like fun to me...

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