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Messages - narvin

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886
The Pub / Re: the quality of American sours
« on: January 13, 2015, 07:45:20 AM »
I think the variation is large, like the craft beer industry itself.  There are some excellent American brett and sour beers... Allagash, Jolly Pumpkin, and Russian River really do them well.  On the other hand, there are a bunch of others that taste like a (dirty) kitchen sink... diacetyl, enteric, and other flavors from a "the more wild and uncontrolled, the better!" mentality. 

887
General Homebrew Discussion / Re: Classiest beer style
« on: January 13, 2015, 07:37:55 AM »
The times I've seen British guys in suits in pubs, they've been drinking Stella  8)

Nothing wrong with that IMO, Stella is a very tasty beer.

Wow, how perception can vary. In Belgium, Stella is about as classy as Gary Glitter shouting out his innocence in court.

Now that's funny!

What about Jupiler?   ;)


888
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!".



http://www.taverntrove.com/items/French-76-Malt-Liquor-Bottles-Paper-Label-National-Brewing-Company_34531.php

890
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.

891
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.

892
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. ;)

893
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).

894
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. 

895
The Pub / Re: Top places to retire
« on: December 13, 2014, 03:50:11 PM »
When's NHC Huntsville going to happen?   ;)

896
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.

897
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.

https://www.wyeastlab.com/hb_pitchrate.cfm

898
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

http://www.mcmaster.com/#9230t54/=ocluax

899
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?

900
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.

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