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Messages - Thirsty_Monk

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1
I think the opposition is due to the hype.
 
The culture/market seems to be packed to the gills with hyped up beers that have a mythos built up around them but ultimately don't deliver. Some of the breweries seem to have perpetuated this while others seem to fall victim to it from the outside in.

I find myself more and more retreating back to beers like SN Pale Ale and many of the staple beers from when I first started drinking good beer and marveling at the simplicity and consistency. This whole soured, barrel-aged, quadruple IPA brewed with baby tears and unicorn horn dust is something that I hope goes away. I gravitate toward simple, sub 9% ABV beers with no BS, no hype and no ulterior motives (intentional or otherwise).

That's just my opinion.


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My dislike is based solely on the muted flavors and gritty mouthfeel from the haze.  If you like 'em, great.  There are enough different beers out there for everyone.  What kills me is when someone takes my dislike personally.
For supporters of this "style" it reminds me a story of "Emperor new clothes".

2
Beer Recipes / Re: Roggenbier
« on: May 29, 2016, 12:29:12 PM »
I think it is set to 0.40.

3
Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 28, 2016, 08:13:32 PM »
The real question here is why in the world did Jim even try it?

I'm not even sure I would offer it to guests.
I had the same question. Had to double check what forum I was on.

4
Beer Recipes / Re: Roggenbier
« on: May 28, 2016, 07:36:41 PM »
You can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am  going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.
Let me know how that worked. I have a hard time latte ring with Weyernmann rye.

5
Ingredients / Re: Brewtan B
« on: May 17, 2016, 05:23:48 PM »
It seems like you have to give it a couple minutes to appear.  You could also try downloading it.

I'll give a second confirmation that your link in the original post only has the odd pages - even when downloaded.  The PDF document is 4 pages long when it should be 7 pages long (I think 7).

Denny, I wonder if you happen to be checking a different/updated link than us?  If you still have the original 7 page PDF then maybe you can try uploading it to your google drive again and giving us the new link.  Sorry to a PITA, but the literature is intriguing but I feel like I'm only getting half the picture :D

Yeah, the original was missing pages so I reposted yesterday afternoon.  Took the original down.  See if this link is better...https://drive.google.com/file/d/0B2R-Uk7z3JpgRHZfRENpNmtpTVk/view?usp=sharing
I hope it works but it looks like it will fix all your ailments.

6
The Pub / Re: I may have to move to Bruges
« on: May 16, 2016, 05:59:29 AM »
Also you can have your own beer pipeline with help form kickstart.

7
This is a good soap opera read. It entertained me for more then an hour. Carry on.

8
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 03, 2016, 08:05:43 PM »
I use Weyernmann floor malted BoPils malt in my bohemian Pilsner. I like it.

9
General Homebrew Discussion / Re: Fining and dry hopping
« on: April 11, 2016, 06:53:23 AM »
You will get better hop aroma if you fine first, then dry hop.

Possible but I usually fine cold. So I dump the yeast, dry hop and bubble CO2 thru fermenter while dry hopping. Then chill the fermenter and fine.

10
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 11, 2016, 06:49:26 AM »
Is anyone on the forum familiar with this ester and its formation in beer?

I recently brewed a Helles that had a significant corny DMS aroma and flavor when it was young.

have one on tap right now that has some of that.   never had the corny DMS aroma or flavor though.  just a light hint on concord grape.  that same yeast (830) was used on a marzen before it and a Vienna after the helles, and neither of those have the grape ester at a detectable level.
Paul, Munich light will give you hints of grape flavor.

11
I brew 5.5 BBL but I fill 15 BBL fermenter.

12
Equipment and Software / Re: steam step mashing
« on: April 03, 2016, 06:13:36 PM »
I think its a cool innovation for batch spargers. I also like affordable pieces of equpment that are multiple use. You'll find a half dozen uses for the steamer now that you have it.

right. steam cleaning my tile next!

wonder why if has not caught on, and why commercial brewers don't do it?
I would say it is a safety issue.

13
I thought that I would stay away from this conversation.

But here it goes. I wonder if I could clone one of Lazy Monk's beers.

I know the recipe, I know exact grain what they are using and I have access to it. I even can get the same hops and use the same water.

If I make it home I do not think it will be the same. As a matter of fact a couple of years ago I went the other way and beer were nothing like.

So no you can not make the same beer. Just make good beer.

14
Equipment and Software / Re: Brewatercalc - brewing water calculator
« on: March 26, 2016, 06:26:16 PM »
Windows only? What is license on your software? 

15
Not sure why some people take beer so serious that have to argue.

I lived in land of IT for majority of my life. Just make good beer and enjoy. It is your beer. No need to argue.

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