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Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.
Looks like you've got an experiment on your hands!
Nice article, Drew. For the IPA, couldn't you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77). If one has the equipment, why not, right?
Old is the new cool!Thanks for clearing things up, Gary, I'm just stoked to hangout and drink (mostly) homebrew with all you cool folks!
Some of us are just old folks! See you at the NHC!
One can hope....
We can't mix the two classes of beer.
Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.
Its a reference standard that helps you 'tune' your beer.
I'm gonna go rogue here with my thoughts. This is the American HOMEBREWERS Association. It's the National HOMEBREW Conference. If there's a conflict between homebrew and commercial beer, 86 the commercial beer. I can live without it. I'm there for the homebrew, after all. I realize this viewpoint won't be widely shared and sure, like everybody else I'd love to have both. But if having commercial beer is gonna limit access to homebrew, ditch the commercial beer.Hell yes! 100% this! A resounding AMEN!!
If my opinion isn't clear, I vote for homebrew over commercial.
I don't understand the need to keep them pressurized just to have to depressurize prior to filling with beer.Couple of reasons. Pressurized means nothing is getting in there. It will remain sanitary. Also, since I'm sealing the keg while wet with Star San I want to avoid oxygen.
That's right, plus I have some kegs that leak a little and I can check to see if it held pressure since the last use.
Too much detail, too many "styles", and some false info. The German lager section for Munich helles in the ingredients says "German Saazer-type hops". What? Hallertauer, Hersbrucker, Spalter... Not Zatec hops... That one stood out and bothered me. But then again, why should I rely on BJCP? I don't ever care to judge beers or enter competitions.
What are Drew and I, chopped liver?
You guys were the liveliest and most entertaining session at NHC 2014.
My last two IPAs have had a distinctive metallic taste...or it could be I just over battered.
In any case, I'm trying to learn what causes a metallic taste in home brews related to the process. The water I use is very good, soft and near neutral pH...and all my malty styles never have a hint of this taste.
You left out that you introduced yourself to a "D List" Homebrewer like me last year.