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Messages - ynotbrusum

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241
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 11, 2015, 05:56:39 PM »
I still have a handful to go through (Jeffy was all to accommodating with his and the commercial beers).  I sent some Midwestern brews knowing that mine may have had issues (blackberry sludge on bottling for example).  But I didn't kill him, so we're all good.  Don't worry about your brews - most guys (and Amanda) just enjoy the process!

242
General Homebrew Discussion / Re: Florida
« on: December 11, 2015, 05:53:01 PM »
Jeffy sent me Green Bench Sauvage and I have been saving it for a special occasion.  But maybe the holidays will present just such an opportunity with the family (some beer snobs among them).

I believe it is an outstanding beer - Brett with white wine must.  Knowing what I know about JEFF, my guess is ...merely fantastic for my flavor preferences.

243
Yeast and Fermentation / Re: WLP029 Kolsch Yeast-no activity
« on: December 10, 2015, 08:14:31 PM »
Ken, have you tried the Pure Pitch for 029?  I just picked up a pouch for use in a Gose.

244
All Grain Brewing / Re: Vorlaufing
« on: December 10, 2015, 07:03:22 PM »
Virtually every time - but I wonder why, frankly.  My initial runnings get pretty clear and I pour through a double mesh strainer to strain out grain, anyway....force of habit, I guess.

245
General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 09, 2015, 10:18:12 PM »
Enjoyed the podcast fellows!  Keep the good stuff coming.

246
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 08, 2015, 07:48:30 PM »
With the Zymatic, it seems that you might simply make a larger beer and dilute it down to get a 5 gallon batch of a desired original gravity beer...would that be the basis for another experiment on efficiency-taste effect with the Zymatic?  I know that would be a factor for me in whether to go with a Zymatic or not, since my batches are typically larger than the Zymatic-sized batch....

247
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 08, 2015, 06:31:46 PM »
Jeffy's Old Ale - a great beer that my description will not do justice on:

Dark and Murky brown, thin beaded head that dissipates on pouring; aroma of dark figs and prune, along with slight overripe pears and sherry (slight oxidation? Definitely not to a distraction level nor impermissible); flavor has Special B-like caramel with light roast and boozy hints on the initial sip, settling into residual sweetness that comes from the alcohol, I suspect, but appreciable like a fine, well-aged wine.  Mouthfeel was rich and full bodied, lightly tingly on the mid tongue and mildly warming, leaving a little twinge in the gums.  Overall a very complex and satisfying flavor profile - not your neighbor's barley wine, the aging brought out its best and settled out any shortcomings that may have been there younger.  I would enjoy this as an after dinner companion to an apple cobbler or with a big roast beef dinner or even better, with some venison back straps sautéed in garlic and onions.  It would stand up to either - or as I enjoyed it, all by itself.

Well Done, Jeffy!

248
Marshall - I have no problem with anyone who can seek to earn a living doing what they enjoy - indeed, that might be the ideal most people strive for in life.  I enjoy some, and maybe most of what I do for a living, but I really enjoy homebrewing and all that goes with it. 

In short - Don't let anyone deter you in your pursuits.  I don't think there is any diminishment of value in what you guys publish/say/do, just because you happen to cover a portion of your costs or even make a profit while doing your homebrewing and providing information to others.  I find great value in your commentary.  Please keep it up.

But, man, that is a long work day you have....

249
This really long thread has shown how homebrewers come from all kinds of backgrounds...often with the biases that inherently come from same.  We need to be mindful of the possibility, at a minimum.  I think this is much like when I tried to talk to my dad about clothing colors clashing or working well.  As a colorblind person, he appreciated the concept, but try as he might, he couldn't coordinate an outfit without assistance. 

Objectively, subjectively, proven or merely suspected, I think the discussion in this thread was well said and as long as we try to be friendly and not get too upset (or intentionally work to get others upset), the discussion has merit and furthers our collective understandings -  a good thing, I should think.  But in the great scheme of things, we should be mindful that we are limited in many ways and sometimes subject to limitations that we simply cannot personally get over/by/through and others may be able to do so.  If my neighbor doesn't detect diacetyl, his butter bomb Scotty tastes great to him and subjectively it really does; if he wants others to like it, he needs to take further measures to limit the diacetyl.  It can be measured, I suspect, objectively with some scientific device, which will help my neighbor brew better, but without the instrument, he will simply have to rely to some degree on the palates of others, however flawed that might be. 

P.S. I'm a late add dark malt guy, but I acknowledge the fact that I do so without certainty of effect.

250
Keep up the good work, Drew.  And please provide clear citations, unlike the lurkers.

251
Enjoyed your info, Amanda.  And you didn't blindly cite a bunch of well known texts to support a conclusion.  (See Noonan, Narziss, Bamforth, etc...)

252
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 02, 2015, 09:26:45 PM »
Had to give JEFF a shout out - his beers are cool!  I tried his Raised Bungalow and without more information I thought I would give an assessment from what might be a palate that is yet evolving:

Pale straw, effervescent on the pour, but fading head; potently sour, seemingly an American style of a Berliner Weisse.  After effervescence fades, you are left with a sour, yet bready aftertaste.  Lingering sourness, but not overwhelming.  Definitely a pleasant tartness that includes a pear and apple profile.  Light body. Crisp finish - but not puckering (though close).

What was this ephemeral brew?  Quaffable, yet not crazy - light.  In the end, give me more!

253
The ideal is attainable, but likely rarely repeatable at the home brew level.  Yeast are living organisms and rarely are exactly the same in different generations, so getting exactly repeatable results for homebrewers is simply beyond the means of most homebrewers. If you are willing to pursue your science to laboratory standards you may get to a level that satisfies your level of reproducible results, but I don't have the resources that I am willing to devote to this hobby.

And the fact that German trained Brewers accept my lagers as extremely good is sufficient for me.

254
General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 08:53:06 PM »
I have roasted my own a couple times and taken it out of the oven when it smells like oatmeal cookies....but when I can get it, I prefer the 300L roasted barley malt together with some 120L Crystal and 40L Crystal in equal parts per Jamil's recipe.  To me the base malt is Maris Otter, but I know others have a favorite pale for this style.

That gets me into a nice red color in a deep copper level....but give another treatment and see what you like.  This style is pretty forgiving and you can make what you like best after trying something different¡

255
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 02, 2015, 08:41:04 PM »
I also had one of my swap beers this evening, Black Bretty (saison) from Jerry aka ynotbrusum.  This one had about 3/4 inch of fruit sediment at the bottom of the bottle, so I was warned to be very careful on pouring.  I got a full glass of bright, clear, cranberry-red-colored beer with almost no head.  It looked a bit effervescent.  Very pretty.
Aroma was fruit (difficult to identify, but berry-like) and sour, and very pleasant; inviting. No vinegar, mostly lactic sourness and some Brett funk.  I checked the notes and found that the fruit used was indeed blackberry, which came through more in the taste.
Flavor had low malt character, fairly strong lactic/Brett sourness along with the berries and just a hint of enteric in the finish.
Tart finish, with a bit of bark-like astringency in the aftertaste and light body.  Sourness  was mouth coating especially in the aftertaste.
I liked this beer a lot.  I wish that I had opened it with the turkey feast on Thanksgiving.  It would have been perfect.
Thanks, Jerry!

Glad you liked it Jeff.  It was a typical saison  that was fully fermented until the Blackberry was added in the secondary with Brett Vrie - I love this strain and will be using it again with fruit.  Anyway, the Brett has rounded out nicely on the tap of this keg - it never touched any lactic, but the fruit and the Vrie gets a great complex flavor for the Brett - more so than other Brett strains.  The sour guru in my club turned me onto this new strain and everyone seems to like it in this setting with blackberries.  It takes me about 5 minutes to pour a liter, due to the blackberry residue in the keg, but I didn't want to lose that tart bang that comes from the fruit, so I racked over some extra goo just to enjoy it....


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