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Messages - narvin

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46
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 21, 2016, 08:07:58 AM »
There's still more potential for oxygen ingress at the homebrew scale.  I'm not against trying low o2 for all styles.

47
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 21, 2016, 07:56:08 AM »
Check out the copper grant as well.


48
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 21, 2016, 07:34:19 AM »
Belgium is tough to nail down in more than one way.

I know several Belgian brewers that make world-class beer (100 on ratebeer, top 10 in their class) and do absolutely nothing to prevent HSA.

Breweries of large size? If so, they have a great advantage.

Not that big. Dolle Brouwers and Struise Brouwers.

Also, saw that Van Eecke and Van Honsebrouck used about 100 year old mash filters.

Bavik was the most modern Brewery I saw over there.  I preferred most of the smaller breweries.  Except for the Petrus Aged Pale, in foudres of course.

49
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 11:00:01 PM »
The original owners had sold out 4+ years ago, at least partially (maybe fully I don't know), to a private equity firm. Private equity firms don't care to hold on to stuff. They have one of two goals, sell or go public. Looks like they sold. So the "they put hard work in and god bless them for getting paid" argument doesn't apply here unless NB OGs held a significant share.

Well, the argument applied 4 years ago.  Although, you could argue that they sold too soon.

50
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 10:46:56 PM »
I don't know why it always comes down to the "family" argument. I'm sure they could have paid for college easily before the buyout. What does an extra few mil buy, other than spoiled kids.

If you're a Bernie supporter I think you might want to listen to him some more.  Love it or loathe it, this is big business in America right here.

51
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 08:06:49 PM »
I don't have much to add and normally I would avoid a post like this like the plague. But I saw some posts about bitburger. I love bitburger!

Thumbs up to this!  I'm certainly not saying that large brewers have to make bad beer.  We've just seen too many examples where they do after buyouts

52
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 06:16:01 PM »
I thought Bavik Pils straight from the fermenter in Belgium was amazing.  Freshness matters a lot. O2 and all that.

I think a lot of people have seen beers that were bought out and expanded go downhill, and it hurts.  Inbev (Interbrew) shutting down DWC Malting's was a huge loss.   One of the few wins is that beer geek interest in traditional lambic have made some of the producers focusing on the American market go back producing some Oude Geuze.  However, I still don't think a product like that could exist as more than a niche market.

Edit: A take on the DWC acquisition http://www.yoursforgoodfermentables.com/2007/03/inbev-now-worlds-largest-brewer-over-b.html?m=1

53
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 05:55:26 PM »
An excuse to AB InBev bash.

I guess people have a problem with all malt beers like Beck's and Kirin Ichiban brewed cheap and fresh with unparalleled consistency in the continental United States.

Go figure. Meanwhile the shelves are crammed with disgusting triple bourbon coffee chocolate porters and hop soup.

Come on.  There is more to beer than low O2

I'm a huge fan of Trappist Beers, Duvel, Macro Belgians, 8-9% RIS, etc.

This is a capitalist society. Nothing in our history or doctrines suggests anything less than ruthless subjugation of competition and opposition. Why should beer be any different?

So, what in our history suggests that robber baron capitalists have ever brewed good beer  ;D

I'm also not really that stoked by American brewed Becks.  Give me a Bitburger any day.

54
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 05:25:24 PM »
An excuse to AB InBev bash.

I guess people have a problem with all malt beers like Beck's and Kirin Ichiban brewed cheap and fresh with unparalleled consistency in the continental United States.

Go figure. Meanwhile the shelves are crammed with disgusting triple bourbon coffee chocolate porters and hop soup.

Come on.  There is more to beer than low O2 😂

55
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 19, 2016, 07:47:16 AM »
Right I have had my share of Soy sauce and Kibble Zum's.

If you want to replicate a true beer, I will be the first one to tell you, you have to follow the source. But I will say in the same breath that if Zum, decided to ever go modern, the beer would 10x better  8)

Don't disagree.  The one place where I think it may make a difference is Belgium.  The amount of copper is staggering.  And my hommelbier from last fall, step mashed with a copper herms coil for 90 minutes, is still great in bottles a year later despite the fact that obvious oxidation changes have happened.

But, I totally agree that a homebrew scale allows much more oxygen ingress in general.  So even if I keep the copper, I can see trying some kind of lodo/brewtan combination for those beers.  I plan to do it for a NEIPA next.  No, not an oat/yeast/chloride bomb... more of a Trillium clone, which is none of those.

56
Ingredients / Re: Brewtan B
« on: October 19, 2016, 07:33:06 AM »
Once I get some Brewtan I'm going to compare the results to using smb and preboiling.  But, I have a therminator and a copper pickup tube in the kettle, and I still saw some improvements on one batch in terms of wort darkening and smoothness and improved lagering time.  Nothing scientific, and I didn't correct for the pH drop from the smb, so I hit a lower level than normal.  But it's enough to make me suggest you try it even without removing copper.

57
I do think that some expansions have been too aggressive, possibly Stone's.  Not everything needs to be nationwide.  People are drinking local, and although not every new or local beer is good, nor will they all succeed, I think the trend of local breweries is here to stay.

58
Ingredients / Re: Brewtan B
« on: October 18, 2016, 04:38:49 PM »
I did use my plate chiller to chill to strike temp.  I have a thermocouple probe on the output so it was easy to dial in the temp.

The time to preboiling was longer, but I mostly made up for it doing no sparge.

59
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 18, 2016, 02:10:20 PM »
Going in at 5 mins to the end of the boil, I just rehdrated briefly in water and stirred a bit.

My interested was piqued both by zwiller and reading on the aussie forums about BrewBrite, which was basically carageenan and pvpp.

Again, looking to prevent polyphenols that would require a long lagering time from making it into the keg.  I would much prefer the ease of use on the hot side, which is why I tried it there first.

60
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 18, 2016, 11:12:03 AM »


I also noticed less darkening of the wort during boil.  My kettle pH was 5.2, lower than normal 5.3-5.35, so I don't know how much is attributable to that.  If I did more rigorous test I'd look at the color of first runnings.


The lower pH is 100% the cause of the SMB. At that dose rate you used you are at about .1 reduction.  However, I don't think you will see a color reduction from pH alone, well not in that range anyway. How was the flavor of the wort?

The wort was smooth.  There was an excellent break, which I've had before when lowering pH, but not always.    This fest bier was on the low end of IBUs so I didn't expect a harshness but it definitely seemed like any possible polyphenol harshness was minimized.  So far, so good.

What's your doing rate of the Polyclar?  Recommended is 15g/hL or about 3grams/5G.

I started slightly lower, maybe 4.5 grams per 10 gallons.  I'm willing to try more, although that stuff isn't cheap.

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