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Messages - seajellie

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16
Yeast and Fermentation / Re: Foam stability and oxidation
« on: October 19, 2012, 01:58:38 PM »
In regard to Kai's comment about "better ageing with oxidation," I just did a blind triangle test with a friend and two big beers. One was a Baltic Porter (w/ lager yeast) and the other was a Belgian Dark Strong (w/ Chimay yeast); one sample of each had sat in the cellar at around 60 - 65 for six months, and the other sample had been in a fridge at 42 - 45 for that same time.

I remember that there was a difference in appearance and in the bubbles, can't remember about foam stabillity, but I have no photos to share anyway. The big thing was the taste; both of us correctly differentiated and matched both brews. I found it amusing that he preferred the refrigerated samples; I greatly preferred the cellared samples. I found the cellared examples to have somewhat sherry-like or liquor like complexity that works well with a lot of darker brews.

I've long suspected that I like a bit of oxidized ageing to the big brews, and have the proof now!

17
How does the ole ROT work: If the grain tastes OK, then it's probably ok to brew with, and any off flavors you get are most likely not due to the grain.

It seems to have worked for me. I disobeyed it one time with some old barley and rye malt that tasted "flat" or "off" but I went with it anyway. It was three years old probably. I was sorry that I wasted my time. Beer was awful, and never improved even after ageing in the refrigerated keg for a year.

18
General Homebrew Discussion / Re: Headache City
« on: July 25, 2012, 04:47:31 PM »
How sanitary are their lines? There could be all sorts of stuff growing in the lines that gives you the headache. Two of the worst "hangovers" I have ever had came after drinking just one pint, of a beer that I have had before at other venues. I can think only that the beer lines were improperly cleaned.

19
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: July 15, 2012, 03:43:42 PM »
The day has come and gone. A pub in terminal 5 (Wetherspoon's Crown Rivers, I think) has rotating hand pull selections and I got lucky: London pride, Fuller's ESB, and Adnam's all there! Three of the four I had wanted (TT Landlord being the other). Everybody seemed to be drinking Adnam's. It was excellent, and I could have drunk it all day with the right friends. The LP was pretty good;  a classic english bitter taste, but not as interesting as the adnam's. The esb was a let down. Considering this is a favorite beer of mine in bottle, I  expected much much more. Maybe it was just getting old. Hard to tell from a sample size of one.

So the local experts were right, six hours proved to be dangerously close to get into London, largely due to the fact I would've actually only had 4.5 hours once I got through immigration. Plane was on time; but I was in just about the last row, we had to wait to get on buses to transport us to the terminal, and the queue for immigration was enormous by the time I got there.

On the return trip, I stopped in and the three ales listed above were gone and replaced with ciders. Good I'm sure, but not my preference, so fortune smiled on me that day.

In Berlin I stopped in to the Standige and had some Gaffel Kolsch. It was decent and drinkable, but I could easily imagine that other Kolsch brands in Koln are better. Will have to find out some day. It was also great to have fresh German wheat beer for a week.

20
Beer Travel / Re: Copenhagen Beer Celebration?
« on: May 11, 2012, 04:05:10 PM »
Yes do have fun, and do report back, especially on any treats that are local and readily available in carlsberglandia....

From the web, it looks like Denmark is starting to have an interesting local craft brew industry, in the midst of the behemoth. But with limited time for travellers, your experience is useful to others.  I'll be in Northern Germany and Denmark for a week in mid-July.... your opinions could be helpful!

You can skip Jolly Pumpkin tho, they're right down the street (in my case).

21
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 04, 2012, 06:20:13 AM »
Thanks Phillamb - great reference! I could go there for the experience, and get back to Heathrow in time for some of the big name ales.

I'd buy that book - but for what may be one pint or two if I'm lucky, it seems kinda pointless. Maybe in a couple years when my kid is older, I can make a propah trip to the UK.

22
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 03, 2012, 05:23:00 AM »
the bitter reality...

is that i may have to get my bitters in Heathrow!

Well, that's better than nothing, and at least maybe I can get a grand tour of the terminal pubs and update this thread w/ info.

Thanks for all the voices of reason. I haven't been in London for 15 years, before I started home brewing, and before I became quite enamored with Fuller's ESB and others, so it is so tempting to push the limits.

I'll keep doing some research, but with the thought that a quick escape is possible only with an early arrival and smooth security. I agree, I'll be wrecked from the flight. I see that Heathrow is going through a bit of public commotion regarding security delays and the impending olympic crush.

23
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 02, 2012, 07:13:00 AM »
The London transport site says 47 min to Picadilly and 56 to King's X by tube, and 25 min to Paddington by Heathrow Connect for just 8.5 pounds, so parts of London seem doable if I know where I'm going, and if security goes ok, and if those stats can be trusted. Big ifs, at the moment.

Good link Ross, thanks I hadn't seen that one yet. Lots of good info for beer-drinking travelers there. I had read opiniated reviews elsewhere for some of the pubs listed near Heathrow ("beer by evening" or something like that).

24
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 01, 2012, 09:13:55 AM »
Yes, that was my experience four years ago too - just as easy to find a glass of Kölsch (and even hefeweizen if I remember right) thanks to the Ständige Vertretung...

but a weak mind getting weaker due to imbibing and jet lag can not be trusted....

thanks for the tip Jeff - am sorely tempted to go whole hog and hit those places.

And the AABG. Gotta join that when I get back this fall. Nice to have a true LHBS now....

25
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 01, 2012, 07:19:17 AM »
I like the voice of reason!

My biggest concern is after pint three just sayin' to myself... ahh jeez... in Berlin... the beer is sour... let's just stay here!

26
Beer Travel / Six hours in Heathrow: Go local or hit the tube?
« on: May 01, 2012, 07:11:36 AM »
This summer en route to Berlin, I have a SIX HOUR layover at Heathrow.

Not sure of current security, but I think I can skip out of the airport, hit the underground, enjoy a couple pints, and make my connection.

Three options to use this time enjoyably:

a) Airport pubs - can't find current beer menus, but looks like Fuller's LP and Adnams have been on hand pulls there in the past. Which pubs are best?

b) Find a classic traditional English pub (w/ Adnams a bonus) not too far from a tube stop direct from Heathrow. This would be awesome - but which ones? Could easily waste precious time on the search....

c) Hit this CAMRA beer fest, which just happens to be opening up 30 min before my plane lands. That would be cool - but it seems to feature some of the more nontraditional, nonmajor choices of England - whereas I wouldn't mind simply enjoying Fuller's ESB and Adnams and any other classics, for the taste bud resetting.

http://www.ealingbeerfestival.org.uk/

Thanks for any tips!

27
General Homebrew Discussion / Re: Cooling/storing wort
« on: April 22, 2012, 06:59:28 AM »
Sorry for the thread drift OP, it's my fault, but sounds like you have a solution anyway ;-)

To each his own of course; I'm just suggesting that a brewer presumably has a large SS kettle, so choosing to repeatedly pour boiling hot wort into a plastic fermenter does not seem to be the best choice considering the available options. Of course you'll not find any engineering studies that subject our fermenters to what we're likely to do to them in a repeated cycle of no-chill, clean, sterilize, repeat, but does not the following passage give you pause? Nothing about leaching of course, but degradation is not something I would want either.

".. Of particular interest are reports of premature polyethylene pipe failure in the presence of common
chlorinated water disinfectants such as chlorine (hypo-chlorite), chlorine dioxide and
chloramines. Studies in France by major water utilities (i.e. Suez Environnement and Veolia
Environnement) have linked factors such as type of disinfectant, average service temperature,
disinfectant concentration and pressure to HDPE pipe oxidation and failure. With a growing
number of European studies documenting premature aging of HDPE of all types,..."

28
General Homebrew Discussion / Re: Cooling/storing wort
« on: April 21, 2012, 10:18:55 AM »
I'm not a plastics engineer either, but fwiw, from wikipedia:

(HDPE)...can withstand somewhat higher temperatures (120 °C/ 248 °F for short periods, 110 °C /230 °F continuously).

So I guess you could go with that where you like. It's a moot point probably since I doubt many folks here do much no-chill, but that would be too close to boiling for me to risk doing it more than once, considering how much beer I drink.

That said - I use hot water to help sanitize my plastic fermenters pretty much every time I use them. I generally let it cool down to 190 before dumping it in to target 180, and my untested theory is that although the repeated heat may damage (eventually) the plastic, at least the cool wort should cause less leaching than boiling water. And of course, they get replaced too.

29
General Homebrew Discussion / Re: Cooling/storing wort
« on: April 20, 2012, 12:49:47 PM »
Agree with Euge - I would not put hot wort into our normal plastic bucket fermenters for concern of leaching. I've read that the Aussies who do this regularly have plastic cube fermenters specially rated for high heat, but I'm too paranoid to even go that route. If faced with no-chill, either the kettle or a keg would be better options.

I did no-chill to keg a couple months ago as a test, with some weak wort. Pretty sure I detected some minor DMS from it, but I wouldn't swear to it. Power of imagination, and all that.

30
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 18, 2012, 06:30:19 AM »
Quote

By ruler I meant tape measure.  I'm not feeling any love.

Doh! Sorry BP79, maybe OCD was kicking in and I didn't see your post. M-Th is always a challenge, because those are my alcohol-free days.

This thread inspired me to go buy a 3' SS yard stick for four bucks, which is stouter than a tape measure and easier to clean.

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