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Messages - narvin

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1
General Homebrew Discussion / Re: Canning your home-brew
« on: June 27, 2017, 02:40:53 PM »
That looks awesome.  I'm curious, given the tiny volume of sanitizer liquid left, why is there a need to keep it free of O2?  1 mL of water, even with 10ppm DO, will contribute a negligible amount of overall oxygen.  On the other hand, lining the can with an oxygen scavenging solution could help with some of the oxygen introduced at packaging.  When you get your test procedure down, perhaps you could test it both ways?

2
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 27, 2017, 10:35:46 AM »
Is that necessarily a bad thing?


That depends, Derek. If low quality, unskillfully made craft beers fail by their own merits, they have no one else to blame. But if excellent beers have no chance to get to taps, liquor stores, and grocery stores because of unfair business practices, I see that as a very bad thing. Just me. This is probably one of those issues where minds are firmly made up, I guess. All good.

I'm kind of being half serious here.

I look at it like this: what's the number one thing people say after making the transition to professional brewing? The one tip? They say, "Brewing is a business. You have to learn that quickly..."

Makers of terrible craft beer likely don't have much of a business sense is they went into business doing something they aren't good at. Or they thought they could just cash in.

On the other hand, a solid brewery who gets to the point where they can expand and distribute nationally should know that at some point they would rub elbows with the big dirty dogs in the biz.

Do I agree with heavy handed dirty deeds? No. But that's the game.

There's a third option: small to medium sized local beer.  It's fresh, it's saving shipping costs, and the money is going toward your community, not some vague global center of finance.  But when the distributors are owned by the big corporations, they can have a hard time getting shelf space, and it has nothing to do with the consumer's choice.

3
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 25, 2017, 04:32:17 PM »
To me the issue is not beer quality.  People can drink whatever they like and it's fine with me.  The issue is that the huge corporate beer companies are limiting access to beers that they don't own.  That's not good for beer drinkers.

+1.  And, now competing with essentially free money against the local Homebrew shops that got us all into this hobby.

4
The Pub / Re: HomeBrew Con 2018
« on: June 21, 2017, 07:23:43 PM »
And you don't think a homebrew convention is going to smell bad?  Trust me, you won't even notice bourbon street over the cloud of beer farts.

Clearly you have never smelled Bourbon Street during the summer. lol

Clearly this week you didn't smell my... Uh, nevermind.

5
The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 09:08:31 AM »

Regarding "best practices", I agree a bit, but with the caveat that it is a slippery slope. We all have different goals with this hobby. I'm fine with "procedure A gets me result B", but I'm less cool with "everybody really needs to follow this procedure because it is proven to make better beer". "Result B" can certainly be "the freshest-tasting malt character I've ever experienced" or something else fantastic, but I'll make the decision regarding what a "better beer" really is for me, thank you very much.

That's definitely true.  Even in business, a best practice (in my opinion) really just means "this works, usually".  It's not the only way to do something, nor will it necessarily stand the test of time, but it's often good advice to try.

6
The Pub / Re: HomeBrew Con 2018
« on: June 21, 2017, 07:46:39 AM »
I vote for Nashville or St. Louis over New Orleans or Las Vegas. NOLA and Vegas are nasty.

Thank you for your constructive criticism.
Whoops. Sorry didn't mean to insult.

Then maybe be a little more specific? lol There are certainly parts of New Orleans that I don't bother with (Bourbon Street being a big example). There's also parts of Vegas I don't bother with. I'm sure there are also parts of _ANY_ potential conference city that are nasty to various people for various reasons.
I don't care for the French Quarter and Bourbon street areas. I think those areas smell bad and are dirty. Those being the main advertised attractions, I would choose elsewhere for NHC in the south.

And you don't think a homebrew convention is going to smell bad?  Trust me, you won't even notice bourbon street over the cloud of beer farts.

7
The Pub / Re: What is the Purpose of this Forum?
« on: June 20, 2017, 07:06:01 PM »
Given your comment about how tngs keep changing, how would a person decide if their post was on an "advanced" topic?

Math.  People hate math  :)

8
The Pub / Re: What is the Purpose of this Forum?
« on: June 20, 2017, 07:01:24 PM »
Well, imagine a car forum where everyone built their own 1/100 model from found parts.  It's not so much that "science doesn't apply" (whatever that would even mean) but that there are too many variables changing.

Even so, people can work on homebrew best practices, which is why my beer is way better than it was 10 years ago.

9
General Homebrew Discussion / Re: inkbird 308 question
« on: June 20, 2017, 06:44:58 PM »
Thermowells have major drawbacks when using "dumb" thermostats. By the time the probe hits the set point, the outside of the beer and the chamber are much colder. I get a much greater overshoot with my thermowell compared to the side of the fermenter. PID based thermostats are a different story.

In my experience you don't get overshoot of beer temperature unless you're chilling 20+ degrees to lager temp all at once.  During fermentation beer temperature cycles no more than 1 degree lower.  Air is not that conductive, so unless the fermentor is up against the wall of the freezer it's not cooling that quickly.

It doesn't matter what temperature the chamber is; it's the beer temperature that matters.  Glycol is cooling the outside of a conical at a much lower temp than the set point.

10
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 06:35:47 PM »
Yeah I also missed the forum meetup this year.  I talked to narcout a bit but the rest flew by without noticing other forum members.  At least we got some hops!



11




I know that agitating beer while carbonating can lead to temporarily increased carbonic acid which can be undesirable, but had no idea introducing CO2 into a purged vessel could cause oxidation.  Can you point us in the direction of any articles or other documents describing how that works?

Folks here have reported that commercially available CO2 is not 100% pure.  The small amount of O2 can cause staling over the long term.

"Can" being the key word there.  Many people have never had that problem with commercial CO2.

I think the distinction should be made that people who have started utilizing Low Oxygen methods have seen this issue pop up consistently. It seems to present itself more readily under those conditions.

Not trying to detail further though, sorry.

so a simple solution to the problem is to eliminate low 02 brewing methods..

If you spent the time and effort and created one of the best beers you ever brewed, wouldn't it be a bummer to see it ruined by the O2 content of your CO2?

Agreed, ignorance is not bliss.

Next batch will be transferred to the keg on day 4 with dry hops and spunding valve.  It will be interesting to see how it ages.  Not surprisingly, natural carbonation at the end of fermentation is recommended by JC from Trillium.

12
Commercial Beer Reviews / Re: Got an unusual offer today in my email
« on: June 20, 2017, 05:26:40 AM »
If you preview the link (add a + to the end of the bitly url) it goes to a marketing lead gen form.  Agree that the offer sounds too good to be true but the devil's in the details.

13
General Homebrew Discussion / Re: inkbird 308 question
« on: June 18, 2017, 02:35:25 PM »
You don't want it to maintain a tight air temperature range because quick cycling is bad for the freezer, which is designed to operate for longer periods below freezing.  The jug of water is what I do if I have multiple kegs for conditioning or serving.  If you're fermenting, measure the beer temp directly by attaching it to the side like others have mentioned.  Air temperature is basically irrelevant, as it is not that conductive.

14
Anyone can enter as long as they don't brew on pro equipment.  I say why not... Just because you are a pro doesn't mean you're good  ;)

15
The Pub / Re: Seen at homebrewcon
« on: June 17, 2017, 05:48:25 PM »
Lame.  Sorry.

Years ago (last century in fact) I went on a mine tour at Leadville Colorado.  I had to relieve myself in the mine offices, the dry, as the terminology goes, where the miner's change out of their work clothes to their going home clothes.  There was this, in the drain of the urinal.



Not stickered on the outside, but in the money pit itself.

Hatred of InBev borders on political discussion, does it not?  A point I bring forward to the moderators in case they decide to delete my post.  And for the record, I do not care.

How exactly are craft/homebrew buyout discussions even remotely political?  If they are going to pretend to be independent, I'm going to keep pointing out that they aren't. 

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