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Messages - ynotbrusum

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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!

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....

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.

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

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...)

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!

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.

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¡

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....

General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 01, 2015, 08:17:25 PM »
I love winter brewing - no bugs!  Ferment in the garage with a heat belt for lagers and indoors for ales.  Just drain everything well and store it warm if it has any water in it.

Yeast and Fermentation / Re: Carbon Credits
« on: November 29, 2015, 07:35:19 PM »
Well done, Mark.  But man do I have a lot more to learn...I have a chart that my daughter framed and gave to me that hangs behind my basement bar -it covers the chemical reactions involved in a heterolactic fermentation cycle and it is pretty much useless to me - it does contain some of the words you used, though.

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 08:55:35 PM »
I agree with Denny's point, but I prefer them to be more muted.  Admittedly, I don't do a ton of dark beers, but my dry stout turns out great with the late add process.  Again, it is about getting out of the process the results you want.

My club has several very capable judges who are willing to give honest feedback, as well as a couple pro Brewers, so I don't see the need.  Even so, I can see those Brewers who don't have access to a good club using this service.

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 23, 2015, 09:26:49 PM »
I have made it a habit to add a lot of the darker roast malts and even crystals (when I use them, which is rare anymore) at the end of the mash.  I like the pH control I get and it seems to mellow out the acrid tendencies of the dark roast malts and yet still allows a nice roast flavor to come through on those beers where I want it to be.  The cold steep method just seemed to use up a lot of dark malts to get the right results.

You might want to consider using RO - I start with 100% RO on all of my beers.

All Grain Brewing / Re: Water adjustment question
« on: November 23, 2015, 09:18:03 PM »
I use Brunwater, but the answer to both is yes.  I have found that most beers are spot on as to predicted pH at each stage, as long as your water volumes and grain entries are accurate.  Some guys are starting to experiment with kettle pH adjustments and finished beer adjustments with some successes.

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