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Messages - AmandaK

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466
Kegging and Bottling / Re: Draught Line Freshness
« on: June 07, 2015, 09:03:34 AM »
If your beer lines and connections are clean and sanitary, it is sanitary in the lines over time.

That being said, when I had vinyl lines I would usually dump out the first 1/4 glass since I could taste the beer line (Micromatic 1/4" vinyl line, 12' length, through chilled remote tap box). Most visitors did not notice the taste, so it was probably just me being particular. I have since switched to barrier lines and have no beer line taste and do not dump any beer.

467
General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 07:49:52 PM »
The aging of traditional Brit IPAs was not to gain some benefit, it was the nature of transportation by ship.

^^This^^
True to some degree...but the fact is that in those days, many ales and most porters were intentionally and routinely long aged to benefit flavor, even for domestic use.

I'm curious enough about this to ask for your source.
I thought it was pretty well known that in the 18th & 19th centuries especially, well aged beers/ales/porters were generally considered to be superior and premium products (and priced accordingly).  Old Ale or Burton Ale (arguably essentially the same as what came to be called Barleywine when Bass coined the term at the turn of the 20th century)  and vatted Porter are prime examples.  The Porter brewers especially brewed and bulk aged their products in huge quantities and aged them in enormous vessels for a year or even  longer.

There has been quite a bit written about this, there are lots of sources to search but it has certainly been covered quite well (and probably best)  by both Martyn Cornell and Ron Pattinson (both very dedicated and gifted researchers in addition to being two of the  brewing world's best  "mythbusters"), as referenced by others who responded to your query.
Cornell's writings about India Pale Ale are particularly compelling reading (and rather surprising).



This, from an 1899 parliamentary investigation in to beer grists:

(a.) Stock ale, kept 4 to 12 months before delivery:—
Fine English malt - - 66 to 66
Fine foreign malt - - 25 to 34
No. 1 invert sugar or glucose - 9 to 0
100

(b.) Semi-stock pale bottling beers, kept about three months before delivery:-
Good to fine English malt - - -.,60
Good to fine foreign malt - - - 25
No. 2 invert sugar or glucose - - 15
100

(c.) Light pale ales (A.K.), kept about 2 to 4 weeks before delivery:—
Good to fine English malt - - -.,55
Good to fine foreign malt - - - 25
No. 2 invert sugar or glucose - - 20
100

(d.) Mild ale (X. or XX.—fourpenny) kept four to ten days before delivery :—
Good English malt - - - -50
Good ordinary foreign malt - - - 25
No. 2, invert or glucose - - - 25
100

The full post is here: http://barclayperkins.blogspot.com/2010/03/parliament-investigates-beer-grists.html

Dammit!  I've gone back down the rabbit hole.

Fantastic stuff! This kind of discussion is why I'm here. This collective research is how we broaden out knowledge of brewing. "The rabbit hole" is where we need to go to make the best beer we can, and that's what it's all about. To quote my brew club's motto: "In Search of the Perfect Pint."
This is exactly what I was looking for. As usual, thank you guys for enlightening me. I love that this place is still a place to learn. :)

468
Events / Re: NHC 2015: good eating nearby?
« on: June 05, 2015, 02:43:36 PM »
Isn't there a mall across the road with a bunch of restaurants?  Or was that some other NHC?
Yes, the food court in the mall was "adequate".

We are going to check out Old Town.

Where, exactly, is Old Town?

Looks like it is just west of the conference.

469
General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 09:54:21 AM »
The aging of traditional Brit IPAs was not to gain some benefit, it was the nature of transportation by ship.

^^This^^
True to some degree...but the fact is that in those days, many ales and most porters were intentionally and routinely long aged to benefit flavor, even for domestic use.

I'm curious enough about this to ask for your source.

470
Events / Re: NHC 2015: good eating nearby?
« on: June 05, 2015, 04:43:42 AM »
I don't have an answer for you, but I am also curious.

471
The Pub / Re: AHA Forum App?
« on: June 04, 2015, 01:02:19 PM »
No issues here either.

472
Kegging and Bottling / Re: Flow Control Faucets
« on: June 04, 2015, 06:14:36 AM »
2 of my 5 taps are the Perlick 650SS flow control faucets. I regret having purchased them because they do not work well for the purposes that I purchased them for. I like to carbonate some beers (saison, berliner weisse) up to 3.5-4.0 volumes, and wanted to find a tap that would let me pour those beer without creating very much foam. Unfortunately, they do not work very well. The only way to get the aforementioned beers to pour without creating 90% foam is to almost fully restrict the line to a trickle. While I can [mostly] deal with the patience of a 3 minute pour, the beer I end up with is not any more carbonated than if I filled a pitcher full of 90% foam/10% beer and let the foam dissipate. It seems that there is too much turbulence in the system or something, and I'm basically letting the foam dissipate as it trickles to the bottom the glass. These faucets do not come close to performing like the Rototap flow control faucets that good beer bars use. Even though the Rototap faucets are considerably more expensive, I will switch to those at some point so that I can properly pour highly carbonated beers.

This sounds like a line balancing issue rather than a tap related issue. We pour at 15psi for normal beers and 25 psi for the Belgians and do not have issues with the 650SS. Can you pour a lower carbonated beer out of these taps perfectly? Or is it also foaming then too?

I've probably posted in at least one of the threads that Amanda linked, but I worked at a brewery that put them in initially and ended up switching to the regular Perlicks. It just took too much fiddling around to get the side gaskets properly sealed every time we broke down the faucets for cleaning. The losses weren't really significant because they just dripped, but the time and sheer fact that it looked so unprofessional were deal-breakers. This was a little over a year ago, so it's possible the design has been improved.

That may be from the old 575s. The new version (with the print "P", not the scrolled "P" on the front) is quite nice and we haven't had

473
The Pub / Re: Google Photos Test
« on: June 03, 2015, 01:34:50 PM »
Love Google photos. I mainly use that to upload here. It's pretty awesome to snap a picture with your phone, it automatically xfers to your Drive, then you can upload/print it at your leisure.

474
The Pub / Re: Good NHC Plane Book?
« on: June 03, 2015, 01:32:42 PM »
Oh yeah - I have both of those. Picked up Tasting Beer when I was studying for the BJCP exam and got American Sour Beers last year. I do have to agree, American Sour Beers is one of the best books in the BP library. Although I am a little biased - the only beers I can seem to advance to NHC Finals are my funky beers!  ;)

475
Events / Re: NHC forum meetup
« on: June 02, 2015, 05:01:52 AM »
even more info....the meetup in on the schedule online and in the new AHA NHC app.  There will be signage.  It's OK to bring in our own food.  They didn't budget for any food for us this year, but if the meetup is big, they'll try to have food for us next year.

Excellent. Thank you Denny! (and AHA!)

476
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 07:01:20 PM »
Michael Pollan book, Omnivore's Dilemma.

You'll love it, I promise.

In that vein, have you read Ambitious Brew by Maureen Ogle? Not a brewing book per se but really entertaining and thought-provoking.
I'm very much enjoying the beginning Kindle preview I got for buying it.

I have read some of Maureen's writings, and enjoyed them, but have not read Ambitious Brew yet. That is right up my alley. Very good suggestion.

477
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 04:02:39 PM »
Haha Jeff. I'll have to add it to my wish list for Alaska plane ride reading then!

I picked up Modern Homebrew Recipes and a Michael Pollan book, Omnivore's Dilemma.

478
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 02:20:30 PM »
Most reviews indicated it was not for a homebrewer, but for a craft brewer. Many reviews also noted errors in equations. Which, as an engineer, would drive me batty. I mean, when you read a book with equations in it you're supposed to read the equations first and then the text (if the text at all), right?

If you guys are telling me it's worthwhile, I may just complete the elements series finally.

479
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 08:41:02 AM »
Did you get the Modern Homebrew Recipes from the pre-sale or from Amazon? I have had poor luck with the pre-sale shipping window in the past and didn't want to have it delivered after NHC.
I always wind up ordering from Amazon specifically because of shipping.  The AHA member pricing deal gets cancelled out by their shipping cost (and turnaround time), so Amazon still winds up being cheaper (and faster with Prime).  I ordered mine Thursday night, and received it Sunday.
Well crap. I'll just order that from Amazon. I just talked with them on Thursday about the shipping time and concluded that I would just buy it at NHC. Now I see that 6/3 would be my delivery date.

Don't stop the suggestions from coming though! I might "need" another book.

480
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 08:27:34 AM »
If you do not already own a copy, "Brewing" by Lewis and Young is the best book that I have ever read on the subject.  I am convinced that Micheal Lewis could teach organic chemistry as it applies to brewing to a rock.

Interesting. I'll have to take a look at that, Mark. Thanks!

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