« on: Today at 12:06:30 PM »
There is a very good reason I gave up doing decoction mashes a long time ago, and you've found it...
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Respectfully, Denny, that's nonsense. Anytime one makes a major change in process, whether it's how you make a starter, your water profile, mash program, fermentation control or handling of roasted grains, we can and should be able to decide for ourselves if it results in improvement without setting up a specific test. Do you like the beers better than before or not? Pretty simple. If it's not clear, or if someone keeps telling you that what you're experiencing isn't possible, then maybe it makes sense to compare.
I've never done a side by side of my own beers, yet I can easily mark off specific changes to my brewing process that coincide with significant improvement. Going all in on Gordon's approach to water - for all styles - is certainly one of them.
My personal opinion is unless you find your beers astringent to forget all the extra steps. That being said I find very few beers are actually astringent today and most people who describe something as astringent don't understand astringency is a sensation, not a flavor. If you taste or smell astringency then you fall into the category of those who don't understand.This may sound cynical, but I think brewers sometimes think their beer tastes a certain way because of something they've read, even if that character isn't really there. The same way I think judges often misperceive certain flavors/aroma for off-flavors because it's unfamiliar to them (e.g., unique Pils malt character for DMS, UK Caramelt malt for diacetyl, etc). I could be wrong. Or just a dick
If you think your beers improved, that's really what matters most. I don't think you necessarily need to do a side-by-side to determine that.
My personal opinion is unless you find your beers astringent to forget all the extra steps. That being said I find very few beers are actually astringent today and most people who describe something as astringent don't understand astringency is a sensation, not a flavor. If you taste or smell astringency then you fall into the category of those who don't understand.
I was wondering about ways to "improve beer" that has been kegged (or will be bottled). Maybe I want to experiment a bit with my Dortmunder with Mandarina hops, that I'll start coldcrashing in a few days (like ways to mask the lager taste ). What are some (not so) standard practices (not necessarily for a Dort)?
- dryhopping in the keg. Put pellets in a nylon bag, add some marbles and hang from a wire? Then remove after five days or so?
- adjusting pH? I know there's been a long thread recently, but what's the quick dumbass way?
- adding brewing salts? Which ones? Gypsum and calcium chloride?
- can sweetness levels be adjusted in the keg? (In mead it can be done by nuking the yeasties with sulfites)
- adding weird sh*t? Like what?
I single batch sparge, but my method has been to add crystal malts after taking my first runnings, stir and recirculate for 15 minutes, then drain again.
I seem to be having trouble finding any reference to science or the credentials of the author on this link.
Should this be filed under a guy on the internet repeating something he read on the internet?
Could be true, but do your own research.
No, I agree with you on shorter contact time/less extract. I just meant that I used to get frustrated with dark beers, thinking the only way to make a good one was to cold steep, add at vorlauf, etc., where mashing together at a higher pH got what I was after all along.
I like it. Reminds me of Turtle Blues.
Damn nice editing job too.
I can see some people finding it distracting. I think it works better in some segments, like the intro, and Beer Life segments, than others.
I just finished the second episode and I'm loving what you guys have done so far.
Keep up the good work!
Are you guys in the same physical location when you are recording these or are you doing it remotely?
I am enjoying them.
I spent several years doing late additions, cold steeping, etc. in an attempt to smooth out my dark beers. After several years, I realized they had become so smooth they were insipid. I went back the other way and now even use a small amount of black patent in dark beers to get the hit of flavor I'm looking for.
I've done the same on occasion, Denny. All the years I blamed my recipes I didn't realize it was a pH issue !