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Messages - narvin

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1141
The Pub / Re: Duvel at Costco
« on: April 09, 2011, 04:14:19 PM »
Wow!  This gives me an idea... a members only wholesale beer store  ;)

1142
Ingredients / Re: tomato
« on: April 09, 2011, 09:31:25 AM »
Maybe add some clam juice too?



1143
Commercial Beer Reviews / Re: Ommegang Three Philosopher's
« on: April 09, 2011, 09:25:19 AM »
This one was never one of my favorites.  Despite the blending, it seems to lack the complexity of a simpler Trappist dubbed.  I also don't think it ages very well... the year prominently displayed on the labeling seems to encourage vertical tastings that always disappoint.

1144
Commercial Beer Reviews / Re: Canned Microbrews
« on: April 09, 2011, 09:19:16 AM »
Brewer's Art cans their beers now?  Sweet.  I'll have to look for that next time I'm in Baltimore.  

Gotta love a place with a beer called "Ozzy" as the Belgian Golden Strong (go ahead, figure it out).  Too bad they replaced their old tap handle (the metal finger sign: \m/) with a pitchfork.  That always cracked me up.

Bottles and cans are brewed for Brewer's Art up at Sly Fox, I think.  Resurrection is the only one canned so far.  I definitely welcome the trend.

In response to the previous poster, I've never had a good Butternuts anything, but I'm not sure I can blame the cans.

1145
All Grain Brewing / Re: Acidifying the mash
« on: April 08, 2011, 11:20:00 PM »
I'm really just looking for alternatives to carting home 15 gallons of RO water when I want to brew a pilsner.  It's mostly the bicarbonates I want to eliminate, since the other mineral levels are fine for a German pils.  I have 10% phosphoric acid that I bought from NB a few years ago... never used it much thanks to some "advice" that's been going around  :)

1146
All Grain Brewing / Re: Acidifying the mash
« on: April 07, 2011, 10:04:04 PM »
So, using phosphoric acid results in an insignificant amount of phosphate compared to what's already in the mash.  Seems like this would have no flavor impact on the finished beer.   What's the advantage of using slaked lime to remove bicarbonates instead?  Seems like a lot of work (precipitating the chalk overnight, racking off of it) for a process that also removes Calcium.

1147
Commercial Beer Reviews / Re: Orval - disappointed
« on: April 07, 2011, 07:40:31 AM »
Just because it's funky doesn't mean it's Belgian.  I've had bottles of Orval that have been terribly off.  It shouldn't smell like a urinal cake.   >:(


Absolutely.  Any beer can be off sometimes, especially when it comes from overseas and wasn't stored properly.

I'd keep trying to see if the one you got was representative. 

1148
Equipment and Software / Re: Cold Crashing & Air Locks
« on: April 06, 2011, 05:27:24 PM »
I don't use caps because I don't have a cap that fits and don't see a need to find one.  If you use a one-piece airlock and only fill it a bit, you won't have any problem.  Only air bubbles will enter... not ideal, but air will enter when you take the cap off as well.

1149
General Homebrew Discussion / Re: I've never had a Kolsh
« on: April 06, 2011, 05:18:33 PM »
Brew it..... you'll like it. In fact, it'll cure you from ever wanting to try lagering.

If you don't lager your Kölsch, how will you get it clear?  ;)

1150
Commercial Beer Reviews / Re: Orval - disappointed
« on: April 06, 2011, 05:10:47 PM »
After hearing many of my brewing and beer loving friends sing the praises of Orval I tracked a bottle of it down.  I cracked it a few minutes ago and must say, I was not only underwhelmed but I was genuinely disappointed by it.  I found it to be very dry (not a bad thing) and quite crisp (also not a bad thing) but it had a really funky aftertaste.  I would call it acidic, appley and almost solvent-like.  I tried it several times and came up with the same taste time after time.  I cleansed my palette, gave it a rest and tried again a few minutes later.  Same thing.  If not for the aftertaste I feel like I would really enjoy it.

Was it just a funky bottle?  Should I give it another try?  Or is it really meant to taste this way?  From how much other folks were talking it up I feel like I'm a bad beer lover for not liking it. :(

It is meant to taste that way  :)

That being said, the amount of funk, acidity, bitterness, and even malt color vary from year to year and depending on how long it has been aged.  The "barnyard" funk of brettanomyces is the common thread in every bottle, though.  It can be an acquired taste; you may want to try other beers that have brett in them to compare.

1151
Yeast and Fermentation / Re: Conical fermenter HELP
« on: April 06, 2011, 11:13:12 AM »
Lottery and nearly all casino games are negative expected value and high variance.

Penny stocks, venture capital, micro-loans etc are positive expected value and high variance so these are clearly the better high variance investments.

Appliance warranties are negative expected value, moderate variance, and have no entertainment value. These seem like the worst investments among these.

Interesting tangent :)

Penny stocks certainly don't have as high an upside as the lottery.  

Any investment with a negative expected value should only be purchased to cover exceptional/catastrophic situations.  Insurance covers the 1:1,000,000 case that your house burns down.  The lottery is for the 1:300,000,000 case where you win an absurd amount of money that basically makes you a King.

I also believe that the non-linearity of the the utility function of money makes buying one ticket in the lottery a rational choice.  The loss of $1 is essentially 0 negative utility for many people, while the gain of millions of dollars is an exponentially larger increase in utility, even if the probability is minute.

1152
General Homebrew Discussion / Re: have you had a chemay?
« on: April 04, 2011, 11:15:52 AM »
I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

1762 is WLP 540, actually.  It's unfortunately a Platinum strain.

1153
For those that are doing a decoction on the wheat's, are you going single, double or , I shudder, triple?

I do a double, but I think the critical factor is to do at least one decoction prior to conversion.  The single post-conversion decoction doesn't have near the effect, IMO.

so decoct from say a ferulic acid rest to sac rest? (if that's possible 111 to 150+ seems impossible).

Very possible.  I've done the "Enhanced Double Decoction" from Kai's decoction wiki page for a Hefeweizen, which goes from 111 to 152 using a thick decoction.  It required maybe 50% of the grist to be pulled and boiled. 

1154
Ingredients / Re: Burton water
« on: April 02, 2011, 09:14:14 PM »
What is wrong with DI water?
You can use it, but in addition to the major brewing ions we are used to adjusting with salt additions, it's missing a lot of important trace elements.  A little of this, a little of that, it all adds up.

Many people use RO water successfully.  Once you distill or pass your water through a RO filter, any trace of those "trace" elements is effectively gone.  Throw in some yeast nutrient if you're worried.

The issue with DI water (if I understand what that means) is that a de-ionizer replaces hardness with sodium ions, which affects beer flavor.

1155
Beer Recipes / Re: Warlock Oaked IIPA (original recipe)
« on: April 02, 2011, 08:56:21 PM »
3 days into fermentation I added some yeast hulls and roused the yeast to keep things going strong.

Checked it tonight, it's now at 1.024.  Beersmith estimated 1.022 FG and I don't plan to switch it to secondary until tuesday so I feel pretty confident that I'll drop another point or two, even if it doesn't I'm quite alright with it.  The taste it great, a bit of a thick mouthfeel but I attribute that to the somewhat high FG, no aging/clarification and no carbonation.


Estimated attenuation numbers from a homebrew calculator or yeast manufacturer are really not worth much, there are too many variables.  Once you get your process down, you will get a feel for where the beer will finish.

Regardless, why are you going to secondary after one week?  The merits are debatable in general, but I would always wait longer for a high gravity beer.

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