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Messages - troybinso

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Kinda feels like selling a product for a first post.  ::)


That's why we all share information - in hopes that someone's experiences can further our own quicker than we could on our own.

It is the sharing of information on a forum that improves everyone's beer. You can pick and choose which information you want to incorporate into your brewing process, but it is nice to have as much data as possible from people who seem to be competent brewers. (Hard to know for sure without tasting the beer)

If one person thinks he or she has all the relevant information for making a certain type of beer then I don't understand why that person would bother being on a forum like this. That brewer would have nothing to learn from us homebrewers.

Ingredients / Re: Cascade paired with EKG
« on: November 28, 2015, 04:37:23 PM »
Great combination in my opinion. I use them in my saison, and sometimes I throw some cascades in at about 1:2 ratio with EKG for an English bitter. The flavors and aroma are really complimentary.

General Homebrew Discussion / Re: Brü's Views | On Craft Brewery Buyouts
« on: November 26, 2015, 09:47:38 PM »
I wouldn't have drank Ballast Point before the buyout and don't plan on it afterwards. This isn't due to the business aspect of the deal but my lack of interest in their rather boring beers.

Wait, what? How do you know their beers are boring if you haven't tried them yet?

General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:37:27 AM »
Why in the world did you change your recipe if batch one was so good?

All Grain Brewing / Low mash pH
« on: November 16, 2015, 09:05:41 PM »
I understand that there is an optimum pH range for a mash, and that a pH that is too high can cause astringency problems at the end of the sparge, but what problems might you expect for a pH that is lower than it should be?

I brewed a pale ale and added more phosporic acid than I meant to. The pH of the mash was 5.05, and mostly I am just curious about what side effects I an expect.

Beer Recipes / Re: American IPA recipe
« on: November 15, 2015, 05:32:00 PM »
Not a fan of MO for American styles.  Just a personal preference.

I agree with this for an IPA, but I don't mind it for beers that aren't as heavily hopped.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 11, 2015, 05:31:13 PM »
No, I am not the expert, claiming to be would only be a lie. However experts did write the rules, and those are what I based my answers on.
Here is my eternal debate. I have dedicated the better part of the last year, almost every free, waking moment to learn about this. This information does not come easy, its tireless work. I have a family, work, a life. Whats the price on that? Do I just give it all up for the sake of science? Would you even do it if I told you (i.e. would I be wasting my breath). My problem also involves me not fully being able to master it as well. Am I going down the wrong path, did I just steer you down the wrong path?

A forum (be it internet or otherwise) is a place to exchange information. If you have information you would like to share then share it.

If you would like to sell this information maybe you should write a book. Brewer's Association is always coming out with new stuff.

If you want to keep it to yourself, then please do that, but I would suggest not critiquing a recipe without some constructive criticism.

Leos, how did you end up handling the situation with the guy that complained about the flat four-pack?

On a side note, I am just now imagining a racket where someone sends off emails to every brewery within a few hundred miles complaining about something and seeing what they get out of it.

I think that now we can get back to the original topic which was, if I recall correctly, whether or not the Brewing Network should have one the COTY award. :-X

I heard the only reason they won was because someone brewed a Kolsch and won with it in the Helles category - and brewed on a picobrew no less.  ;)

Like I'd said, I wondered if the Aussies either had bad palates down there or just lower standards... Sounds like both!

The exbeeriment is just one data point. Hard to extrapolate that an entire country of homebrewers has bad palates or lower standards from that.

And, the preferences reported were split between the no chill and the quick chill.

Beer Recipes / Re: Cupboard Cleaner beer
« on: November 08, 2015, 10:03:53 PM »
I think of honey malt as a kind of crystal malt because of the perceived sweetness it adds.

I've never made a beer with 20% crystal type malts, but I imagine it would be awful.

Ingredients / Re: 2014 Amarillo
« on: November 08, 2015, 09:36:36 PM »
I think it is a stretch to say the entire year's crop of a hop is bad based on a pound that you've gotten.

General Homebrew Discussion / Re: Sanitizer Comparison
« on: November 08, 2015, 02:59:05 PM »
Eric streaked the plate before before he applied the sanitizer.
The ratio of dead cells to live cells is the only valid test for a sanitizer.

While this may be true when you are only considering the definition of "sanitary", I don't think it really matters practically. If the star-san did the best job of getting rid of yeast and bacteria, I don't care if it killed the cells or just washed them away, as long as the undesirable microbes are gone.

Beer Recipes / Re: Hopped up Pale Ale with moderate abv.
« on: November 04, 2015, 07:41:45 AM »
Not sure what your original gravity is going to be, but I agree that 60 IBU is way too much. With a bunch of late hops in my setup I still get quite a bit of bitterness and I have taken to using the 15 minute hop addition as my "bittering addition" for my I.S.A.

Again, depending on the strength of the beer, you can probably do away with the FWH and move those hops to later in the boil. The O.G. on my "hopped up pale ale with moderate abv" is 1.040.

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