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Messages - narvin

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Ingredients / Re: Brewtan B
« on: July 28, 2016, 06:00:36 PM »
I really need to order some of this.  I keep thinking about the 3 week delivery time.  Then a month goes by and I think, oh, it could have been here by now.

The Pub / Re: I'm back...
« on: July 28, 2016, 06:35:00 AM »
We know you're back for the beer.  It's okay to admit it.

The Pub / Re: Espresso machines
« on: July 25, 2016, 03:29:12 PM »
I've heard differing things about the freezer.  Since I only get local coffee (nose in air), I just keep the extras in the fridge and we try to use it fast.

Owning a roaster... that's not in the cards  ;)  Too much beer stuff taking up space for that.

The Pub / Re: Espresso machines
« on: July 24, 2016, 07:33:45 AM »
Who has a great recommendation on Espresso machines? I owned a cheap Delongi for several years that made a decent shot. Looking maybe at this one on Amazon

We have this one.  No complaints, makes great espresso.

If you go to Right Proper in DC, they have a "Who is Bert Grant" bumper sticker on the bar.  May be common, but I had never seen it before.

Beer Travel / Re: Where am I?
« on: July 20, 2016, 06:35:38 AM »
Cologne, Germany?   :)

I had an Aecht Schlenkerla Helles on draft the other day.  Where was I?  If you went to HomebrewCON, you can probably guess. 

Not exactly traditional, but there's no smoke malt in the beer, just residual left on their equipment and yeast. 

The Pub / Re: The best thing since...
« on: July 18, 2016, 02:45:28 PM »
I mean, Crowlers look cool and are easy to carry.  But it's not a game changer.

The Pub / Re: The best thing since...
« on: July 18, 2016, 07:56:41 AM »
I don't quite get it. Most beer places around here also do 32 oz growlers.  And some places have sealed growler fillers that purge with CO2, whereas the crowler is filled on the bar top letting in oxygen.  And growlers are reusable, meaning they are 100% green.

The only thing I can think of is that the current screw top growlers don't keep oxygen out for as long.  But that's why we need to go back to these:

It would also be funny to see that a Berliner Weiss has fewer calories than a Bud AND label that it contains a probiotic culture.  Take that, swill!

So, are they voluntarily putting it on 40s of crap beer as well? Anything else would be hypocritical, given how much they care for the health of their consumers.

Ingredients / Re: Brewtan B
« on: July 15, 2016, 10:08:43 AM »
What I do plan to do and leave in the beer fridge for 6 months or so, to judge the impact on shelf life.

Seems like everyone is missing this point entirely...

What happened to traditional lagering schedules?  I'm starting to wonder if what "they" are trying to duplicate is not traditional german beer, but the taste of macro produced Bitburger.

Beer Recipes / Re: Jever Clone
« on: July 12, 2016, 07:48:14 AM »
Focus on fresh ingredients, German malt, and mash pH first. 

Ingredients / Re: Brewtan B
« on: July 07, 2016, 01:36:36 PM »
And, I guess sulfur is something that's (mostly) unique to lagers, so I can see where the copper thing would make a difference there.

Ingredients / Re: Brewtan B
« on: July 07, 2016, 10:33:23 AM »

It's a lingering malt freshness, Denny. Most German/Czech beers have it as well as some Belgian beers (in my opinion). It's a fresher tasting quality to the malt character. We've been over this!

This is interesting because I think Belgian beers also have an IT that it not just due to yeast; however, they routinely have grants, oxidizing mash filters (ancient 100 year old steel plates with cloth in between), and copper everywhere.  And if anything, the modern Belgian breweries that I visited (Bavik, Bush/Trolls) had less of IT. 

So, either a) German IT and Belgian IT are different (and they very well could be)
or b) It's not due to oxidation.

Ingredients / Re: Brewtan B
« on: July 07, 2016, 09:15:41 AM »
I think it may also be time to get a stainless chiller.
I've been debating it. But I remember one of the brewers here bought and used one recently (homoeccentricus IIRC) after reading the GBF paper and ended up with a pretty sulfury beer or two where he hadn't had that problem before. Seems like a bit of a tradeoff as copper is known to greatly reduce sulfur in beer. Sulfur dissipates but I'd rather not wait on every beer if that proves to be a common thing with SS chillers. Maybe not.
Interesting. It's good to have in small amounts in lagers, but other styles, not so much. But it seems weird that simply switching from copper to stainless would lead to sulfur bombs. Hmmm...
I'll use this as the opportunity for my monthly plug that I still think a large portion of "it" is just higher sulfur, which cuts through malt sweetness and makes otherwise flabby beers really crisp.

I'd love to concoct an appropriate mix of sulfur (mostly sulfur dioxide with a small touch of hydrogen sulfide) and do a side by side of the same beer with one sample being bubbled with the sulfur mix for a while.

I don't doubt that the long-term antioxidant impact of these chemicals could play a significant role as well, but a fair amount of this really feels like a "spicing" issue to me.

I also think that's a part of it. 

So, extra metabisulfite creates sulfur dioxide in the wort, and then not using a copper chiller prevents the removal.  Seems plausable!

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