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Messages - narvin

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General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 11:09:18 AM »
Now this is class!

National upped their game with the release of French 76, "The Champagne of Malt Liquors!".

All Grain Brewing / Re: Brett Mash Temperatures
« on: December 25, 2014, 06:21:06 PM »
To the OP: I would suggest experimenting for yourself, but in my experience a well attenuated beer can still get significant Brett flavor contributions in the secondary.  Orval uses a long, low mash and attenuative yeast yet develops a ton of character in the bottle while only dropping 3 or 4 points.  I would focus on making the base beer you want and give the Brett aging time to give it character.

The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 19, 2014, 04:35:11 AM »
Soon is relative :-).

I do think that we can support far more breweries than have existed in the US in a long time.  What I don't think we can necessarily support is the prices that many new breweries charge.  The idea of all craft beer being "premium" will die fast, especially if quality starts to suffer.  Add to that overambitious expansion plans and the end of easy money in a year or less when the Fed raises rates and you could easily see the last wave of breweries to borrow a lot fail.  Also remember that the trends that the kids like are changing faster than ever... in addition to near term credit crunch we could see some seriously changing tastes in 10 years.

That being said , I think the better breweries will survive and so will craft beer.  I'm just not sure about 7-10 dollar pints.

The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 01:53:10 PM »
Don't worry, the bubble's gonna pop soon anyway.  All the greedy people who got into brewing to make loads of money will realize their folly and leave the industry, leaving only our passionate, insane, poor saviors. ;)

The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 16, 2014, 09:25:26 AM »
I get where he says that InBev is the enemy of craft brewing but I don't understand his hostility at the two brothers selling out. The author obviously has no understanding on how much energy and capital it takes to successfully run a brewery. Frankly, the authors idealism is what is really over the top. I love the people in craft brewing and I undoubtably love the beer but I love my family and myself more and if the price was right you betcha I'd sell.

I agree to an extent.  Business is business.  But I also think part of the issue is the American idea that business isn't successful without constant growth.  "Does every brewery have to distribute everywhere" is almost the same question as "Does every restaurant need to be a chain?"  What's wrong with running a small business?  If you got into it to expand 100x and then cash out, that's fine, but it's not my personal goal nor is it what I want in a local business.

Also, you have a family?  How much money do you need to take care of 10 dogs?  ( ;) EDITED TO ADD WINK TO INDICATE HUMOR).

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 15, 2014, 07:08:40 AM »
I thought Whirlfloc and Irish Moss had the same active ingredient, carageenan. 

The Pub / Re: Top places to retire
« on: December 13, 2014, 03:50:11 PM »
When's NHC Huntsville going to happen?   ;)

Yeast and Fermentation / Re: Belle Saison vs liquid saison yeasts
« on: December 12, 2014, 09:44:08 AM »

All three displayed an in-your-face level of yeastiness which was decidedly un-saisonesque but hard to describe.

I agree with this... I used Belle Saison only once but there was something ever-so-slightly off about the flavor.  I used about 1.5 packs for 10 gallons I think (according to the g/L instructions on the pack, or their website), pitched at 66, and let rise to low to mid 70s by day 5.

 Disclaimer: this was the free package from NHC, so it didn't have the best handling, but for dry yeast that shouldn't be as important.  I'd still suggest you try it and see if you like it.

Yeast and Fermentation / Re: C.white or Kai's yeast growth models
« on: December 11, 2014, 04:31:22 PM »
From what I remember, the wyeast calc seemed to produce similar results to the Chris White / Jamil models.  I'm too lazy to check right now, and I'm not saying that makes it right, just that there is some precedent.

Equipment and Software / Re: Hop Blocker/Stopper Mesh Size
« on: December 10, 2014, 07:32:12 PM »
I used this: Woven, 316 Stainless Steel, 30 x 30 Mesh, .0065" Wire Diameter

All Things Food / Re: How to Chill a Drink in 1 Minute
« on: December 08, 2014, 09:59:20 AM »
I wonder if videos with correct science or painfully bad science get more clicks?

Kegging and Bottling / Re: Commercial Bottle w/o Cap Came Out Super Sour
« on: December 03, 2014, 03:14:24 PM »
I've never come across this before and am curious what the infection may have been. I was just in one of my regular beer stores and they were opening fresh deliveries. One of the boxes had a six pack of a well known pilsner, but one of the bottles was missing a cap. It obviously was missed on the bottling line as it didn't explode off in transit either. I of course asked, "I wonder if it's still good?" She didn't want to, so she let me try it. It was the sourest beer I've ever tasted, like no good kinda sour, and I LOVE sour beers. It had obviously contracted an infection. I'm not sure which one however. I know the processes that cause a beer to sour, but I've never heard of it happening in a beer that had already finished (we tested another beer in that pack and it was fine). Just curious. Thoughts?

With lots of oxygen, it could have started to turn to malt vinegar. Acetobacter is everywhere.

Equipment and Software / Re: another burner recommendation thread
« on: December 03, 2014, 08:25:47 AM »
My friend's banjo cooker always freezes the tank. If you have a good wind screen you can dial it back enough, but otherwise you're stuck dealing with a tub of hot water and frustration if you're using the standard 20 lb propane exchange.

I use the bayou classic and it's plenty for a 20 gallon pot.
I've been told that they ought to be run on larger tanks to keep that from happening

Yep, that's a solution but it's not convenient for a lot of people, so it's something to keep in mind.

I use a hop stand for hop forward beers and I like the results. I don't necessarily think it's adding something; instead, I think chilling too fast wastes late hops. Recipes with 10 minute, 5 minute and knockout hops come from commercial brewing, where you'll be whirlpooling and then transferring for at least an hour.

I don't think the hop stand is a replacement for dry hopping, nor for bittering hops.  In fact, I'll usually still have multiple additions throughout the boil.  I know all late hopping, extra fresh beers are the rage right now, but I think multiple additions add more complexity, bitterness, and stability due to the isomerization of the alpha and beta acids.

I also don't chill at all before the hop stand.  I'd prefer to keep my beer as hot as possible before chilling and pitching.  At homebrew scale, cooling happens naturally and pretty quickly.  You may be able to get more dry hop like aromas from a lower temperature, but I'm going to dry hop too.

It seems to me like the hop stand is a valuable tool, but people are trying to make it the only tool in the shed.  I find that it's a good addition for homebrewing the traditional Pliny clone recipe, but I prefer that one to the late hop only beers.

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