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Messages - narvin

Pages: [1] 2 3 ... 130
1
Beer Travel / Re: Where am I?
« on: September 25, 2016, 11:43:13 AM »
I will say that American sours can be more tannic since they use relatively new barrels. Not like Oud Beersel or Cantillon.

2
Ingredients / Re: What do you think about sweet beers
« on: September 23, 2016, 05:42:47 PM »

3
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: September 23, 2016, 05:30:33 PM »
So I take it that no one cares about step mashes anymore as long as no oxygen is introduced?

4
Ingredients / Re: Brewtan B
« on: September 22, 2016, 07:30:27 AM »
Sure but you still need a vacuum generator to run the filter.  Not sure how cheap you can go... I know there are attachments for compressors.

5
Ingredients / Re: Brewtan B
« on: September 21, 2016, 06:24:48 PM »
You need a vacuum generator.  Then you have to heat your water in an oxygen free environment or it will reabsorb O2.  Seems like preboiling is easier.

6
Ingredients / Re: Brewtan B
« on: September 21, 2016, 05:18:45 PM »
So, who's the first to incorporate one of these into their brewery?

http://store.liqui-cel.com/

7
Ingredients / Re: Brewtan B
« on: September 21, 2016, 11:21:23 AM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.
Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...

Not enough copper  ;)

8
Ingredients / Re: Brewtan B
« on: September 20, 2016, 06:43:00 AM »
I'll throw this out there, I have a theory that you DO need copper when making classic Belgian-styles.  I'd be interested to see if you notice any difference with your next Tripel, etc.  They benefit from micro-aeration all the way from the mash through the primary.  If you think it's hard to get the German IT flavor, even more American breweries miss the mark on Belgian IT.

10
Ingredients / Re: Brewtan B
« on: September 16, 2016, 03:27:40 PM »
It's that thousand different factors that makes me not won't to bother. It's like hipster pour over coffee. I'm sure it's great, but I don't need the stress.

I have a different view: I don't buy it.  At least as it's presented.  Your malt flavors are not being destroyed.  It's pseudoscience.

What I think IS happening is that polyphenols and other nefarious compounds are created and only finally disappear after a long period of lagering.  I'm more interested in Brewtan and possibly Brewbrite (carageenan+pvpp) on the hot side, although I'm sure fining on the cold side could help too.  But either way, I think that avoiding a long lagering period at the homebrew scale gives you the best of both worlds: freshness and cleanness.

But my lagers age well, and get better once they clear (even better than using gelatin which is mostly active for yeast).

11
Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 14, 2016, 06:32:35 PM »
Some people don't "crash." Rather they drop the temperature slowly to avoid or reduce oxygen being sucked through the airlock.  I crash because I use my kegerator for cooling.

Dropping the temperature shouldn't suck any air in through the airlock, water expands as it cools which is why ice floats. I'd think you would more likely get air sucked in when the wort warms up.

Water is most dense at 4c, so the majority of your crashing is going to increase density and decrease volume.




12
Ingredients / Re: Brewtan B
« on: September 11, 2016, 06:02:18 AM »
So, your idea of IT is only German Macro lager?  Have you even been to Germany?

13
Ingredients / Re: Brewtan B
« on: September 09, 2016, 03:27:49 PM »
I'm waiting for all the stainless chiller switchers to complain about sulphur notes only to make the switch back to copper, or at at least tossing a pipe fitting into the kettle.

Not to mention the number of German breweries using copper

Absolutely.  This is the least of my concern.  I'm testing some of these low DO methods, and removing copper is not one of them.  Results are still pending.  :)

14
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.

I've had that experience with some of the German beers they get on tap.  I wonder about freshness.  On the other hand, some are amazing.

Their German fest is coming up in 2 weeks. I'll let you know which ones have it :-)

15
So, did you think the beer had a "Traditional German Flavor"?

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