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Messages - nateo

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1561
Ingredients / Re: Adding oats during the boil?
« on: April 22, 2012, 11:18:40 AM »
He's just adding beta glucans to the wort.  I don't think that is the best way to add them to the wort.  Its better to mash it and leave the grain in the tun and avoid any possibility of tannin extraction.

Are tannins always bad? I thought the tannin extraction during decoction mashing is part of what gives beer like Maerzen a nice structure.

1562
All Grain Brewing / Re: PH question
« on: April 22, 2012, 11:14:48 AM »
Part of this is due to the magic of buffering capacity of the mash.  In my experience, most mashes, even from the extremes of stout to pilsner, naturally fall in between 5.5 and 5.7 without any adjustments with a moderately soft water! 

Yeah, I can't remember the last time I actually had to raise the alkalinity in my water, even with lots of roasted barley. Whenever I see anyone planning on adding chalk or lime to their mash, little alarm bells start ringing in my head. My water (lime treated) still has a decent amount of alkalinity, but even with just pils mashes, they usually fall in at the high end (5.8-5.9) but I've never seen a mash over 6.

1563
Going Pro / Re: Brewers have all kinds of beliefs
« on: April 22, 2012, 11:04:40 AM »
With the system they had, it would've been easy to employ lime or boil softening. I've become more lax about brewing water, but I thought it was odd to say basically "I don't believe in using brewing salts, but super moss is fine."

I've always thought of brewing with salts to be like cooking with spices. The right one in the right amount makes a dish "pop" but the wrong ones, or too much, will make a dish just awful. I've never heard a chef say "I don't believe in using Tarragon" but I've heard a few pro brewers say they don't believe in treating their water in any way.

1564
General Homebrew Discussion / Re: Swift kick to the nuts!
« on: April 22, 2012, 10:57:15 AM »
I've gotten some really useful critiques from contests, and some really godawful critiques from contests. At one comp I had like three judges tell me my Belgian Dark Strong (80% pils, 20% D2, fermented with 3787 @ 70*) was mis-entered, and should have been entered as an English Barleywine. So, don't expect judges to always know what they're talking about.

1565
All Grain Brewing / Re: PH question
« on: April 22, 2012, 09:56:07 AM »
Getting within 0.2 of your target pH is incredibly accurate for a spreadsheet. That's why I like Bru'n water so much. I always doublecheck with a meter.

Mash pH is one of the last mostly unexplored parameters. I know Martin has mentioned this before. For instance, a beer with a mash pH of 5.2 will taste different than the same beer at 5.5. The exact differences haven't really been explored on a homebrew scale.

1566
Going Pro / Brewers have all kinds of beliefs
« on: April 22, 2012, 08:53:48 AM »
I really enjoy touring breweries and talking to different brewers. I'm always amazed at how much differing opinion there is about brewing.

The last brewery I went to had a German brewhouse, with a sweet mash agitator in the boil kettle (I assume for decoction mashing? I don't know why else your BK would need a mash agitator.) They didn't do any decoctions though, so I thought it was an odd choice. Maybe they got a good deal on it or something.

They also just used regular municipal water run through a whole-house filter. I asked about their water hardness, since most of the water I've seen in MO is hard as nails. They said their water was really hard, and they tried to brew a Koelsch and it turned out horrible.

I asked if they had tried any softening techniques, like boiling or lime treatment, and the brewer said he doesn't believe in adding any chemicals to his beer. He didn't believe in adding any brewing salts either.

Their beer was OK, not amazing, but above average. They just make the kinds of beer they can with their water, and don't worry trying to make other kinds.

1567
Ingredients / Adding oats during the boil?
« on: April 22, 2012, 07:41:48 AM »
Interesting read over at Mike's blog: http://www.themadfermentationist.com/2012/04/adding-oats-to-boil-coffee-stout.html

Has anyone else tried this? I wonder if it'd work with flaked barley?

1568
I love taxes. I love roads, and bridges, and police, and fire depts, and state parks, and all the thousands of other things that taxes pay for. I don't really feel like charities should be tax free. I don't think charging admission to drink homebrew at a public event should be legal, regardless of who profits from it.

I don't think it's fair to demonize the distributors. I'm not convinced it's actually any specific distributor that complained about this. Even if it was, distributors pay taxes, and have families to feed, and so on. I don't begrudge them for wanting to stay in business. Most brewers don't have time to drive around to deliver the beer they make, so either they can hire an employee to do that (expensive) or hire a distributor (slightly less expensive).

Until American decides alcohol shouldn't be a controlled substance, I don't see a way to get around these regulations in any fair and cogent way.

1569
WE did one batch as individually primed and it sucked. I think in part we can blame the novice crew, but we always have had better luck bulk priming.

How much did you dilute the priming sugar? I'm figuring on like 320-ish grams for 5 gallons, IIRC. I usually use 3 cups of water, but I'm worried about it dispersing evenly. Maybe 6 cups?

1570
All Grain Brewing / Re: Single-Malt beers
« on: April 20, 2012, 01:13:23 PM »
I've found the biggest problem with making my own crystal was hitting the right color. The endosperms get darker than the husks. Dang if it doesn't taste just like the crystal malt I buy though. Maybe someone with a better palate could tell a difference, but I can't.

1571
Since it's going to take a lot of sugar to get to 5 volumes, would it be better to dose the individual bottles, rather than trying to mix the priming sugar in the bottling bucket? I bought a 20cc syringe for the dosage, but I was thinking about figuring out how to use it for bottle priming too.

1572
Events / AHA Rally in Rolla, MO at Public House
« on: April 20, 2012, 12:09:50 PM »
Anyone on here going to this? It's tomorrow. I'm taking the afternoon off work to check it out.

1573
The Pub / Re: Not Enough Money in the World for This.
« on: April 20, 2012, 10:16:30 AM »
Yeah, Dead Peasant insurance.

It's supply and demand. After the Black Death, the middle class blossomed. Too many peasants lowers the value of said peasants.

1574
I think I'll try Warner's way, just for kicks. Nothing ventured, nothing gained. I think my wheat malt is suitably old-fashioned for the mashing schedule he recommends. If nothing else, it'll convince me that it's not worth it, and I'll happily do single-infusions once this bag of malt is used up.

1575
I think "slippery slope" arguments are usually pretty dumb, but it might be relevant here. How many pro brewers started homebrewing? How many got their name out there with homebrew before they went into business? How many homebrewers want to be pro brewers?

I think the system is abused by some people exploiting "homebrew" laws to market an intended product without paying their due tax and complying with health laws. If you let "homebrewers" serve their beer at commercial beer festivals, how is that still "homebrew?" If you charge admission to the event, you're profiting from unlicensed liquor. How is that different from a bar making their own booze to sell?

In my state, you can make jams and jellies to sell at farmers' markets without a state license or certified kitchen. Since Americans have such a messed up relationships with alcohol, I don't see anything similar happening with beer/wine.

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