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Messages - bboy9000

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136
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 20, 2016, 02:54:44 PM »
Love the mic drop Bryan.  I'll be reading it by this weekend.  Gotta get final grades in and finish moving.  Thanks for the information.

137
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: December 20, 2016, 02:52:53 PM »
Bryan forgot to add the statistical analysis that was conducted. 27/30 correct tasters gives a p-value of 1.66e-10. In these circumstances 15 participants would have had to choose the Low Oxygen beer to achieve statistical significance (p < 0.05). The fact that they all preferred the flavor of the beer should be telling as well.
I'm not trying to argue here just want to make a point.  Unless that exact experiment has been repeated multiple times the 27/30 could be an anomaly, correct?  Wouldn't the exact same experiment on the exact same system need to be done repeatedly?  Maybe I'm missing something as its been a while since my last statics class.

This is also an issue with Marshall's XBMTs and Denny and Drew's IGORs.  The experiment is only done once and on different systems.  It won't stop me from reading Brulosophy, Listening to Experimental Brewing or reading GBF.  All of your experiences raise some good questions and are educational even if they don't result in scientific theory.

EDIT:  I realize we (and actual scientists) are not trying to generate scientific theories just reasonable conclusions.

138
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 20, 2016, 02:38:25 PM »
If I presented you with a 400+ page dissertation with gas chromatographic studies at the Weihenstephan, and sensory panel analysis, it wouldn't matter?
I'd love to read that!  That's been my deal this entire time.  Christmas break is coming up so I'll have some time on my hands.

Lab analysis and sensory analysis are equally important.  Most things in brewing can be explained by science (though not everything has yet) but beer is also largely subjective as it deals with human perception (some of which is explainable by science, who know, maybe all of it).

139
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 20, 2016, 02:30:31 PM »
I enjoy the brulosophy experiments, but I find at times the experiment designs are lacking.

This is something that they and we go through all the time...."you didn't do the experiment I would have done".  Take them for what they are.
It's the way it is. Publish these experiments and you will get criticism. Hopefully most is constructive and dialogue is kept open.
That's what happens in professional science research as well.  It's part of peer review.

140
General Homebrew Discussion / Newbie here. Water question.
« on: December 15, 2016, 08:44:49 PM »
+10 for Bru'n Water (I really should support it- thanks Martin).

I get RO water for 33-39 cents per gallon at the water stations in town.  For a 5 gallon batch it adds $3.50-$4.00 per brew.   When you switch to all grain RO or distilled makes it much easier to build the water profile for the beer style you are brewing.

141
Beer Recipes / Re: Chicken Wing Beer
« on: December 14, 2016, 08:04:25 PM »
Maybe a hot pepper saison. Add some of the ranch spices.  Or just rely on the phenols from the Belgian yeast for the spice character.

142
Beer Recipes / Chicken Wing Beer
« on: December 14, 2016, 07:12:32 PM »
That's awesome.  When I started brewing, a maple bacon Porter sounded good.  I just ended up with a salty Porter.

When I saw the thread "Chicken Wing Beer" my first thought was West Coast IPA!  When I have some good hot wings I go for WCIPA or BMC (Bud, Miller, Coors).

To answer your question maybe a pepper beer with ranch dressing seasoning.  I prefer blue cheese with my wings but I'm not sure how one would safely get that flavor into beer.

EDIT:  Note-  ranch seasoning packets may have powdered milk in them I'm not sure.  I'd check first.  Maybe look up the herbs and spices used in ranch dressing and make your own seasoning from scratch.  Make about 1/4 cup.  Add 25% the last few minutes of the boil then a teaspoon at a time in secondary.  Let it sit a day then sample and add more if needed.  I usually don't use secondary except when massively dry hopping.  You may just want to add it to primary.  Also,  if I doesn't taste like Frank's Hot Sauce then it's not Buffalo wings.

143
Yeast and Fermentation / stirring the fermetor
« on: December 12, 2016, 09:48:07 PM »
The ale yeast seam to work hard making that beer and destroying there floating city 72 hrs in seam to me may have some sort of effect on the yeast. I'm over thinking again but without the over thinkers out there where would we be," don't answer that". So I say again, does stiring up the fermentation vessel at the peek of activity harm or change the outcome of the beer.?
Seems like you answered your own question.  I'd leave it alone.  If you don't like the fermentation temperature document your procedure and adjust a variable on the next batch.

144
Commercial Beer Reviews / Re: Newport Hofbrauhaus
« on: December 10, 2016, 04:07:08 PM »
Mmmm.  Jealous .

145
Yeast and Fermentation / Re: stirring the fermetor
« on: December 10, 2016, 04:06:07 PM »
 I doubt you hurt it.  I wouldn't worry about it getting to 70 in the first place though.  If you don't want the temp that high just make note of it and correct it on the next batch.

146
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 09, 2016, 03:11:28 PM »
Would bottle-carbing be a better idea?

147
General Homebrew Discussion / Re: I'm Back!
« on: December 07, 2016, 10:13:29 PM »
Awesome that you went straight for the big beer.  Welcome back to the obsession.

148
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 10:18:35 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.
Try using BLC (beverage line cleaner)

149
Extract/Partial Mash Brewing / Storage of Steeped grains
« on: December 05, 2016, 09:46:40 PM »
The shelf life probably wouldn't be long.  Assuming you steeped it under 160F you were below pasteurization temps to kill off bacteria. Even if it were boiled the shelf life depends on your sanitation and handling of everything that came in to contact with the wort post-boil.  I'd guess a week or so.  As a side note, I wouldn't put any crystal in a pilsner anyway.  maybe some flaked corn or something but that may lighten the flavor.  I would consider doing a mini-mash with some pale or pils malt though- just to freshen-up the flavor.

150
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 05, 2016, 09:14:36 PM »
Let's calm down a bit.  Remember, we are all brothers and sisters of the brewing community.  We don't need to be calling each other names. Claiming someone is ignorant is unfair, as in most scientific fields, one can find studies that confirm multiple hypotheses.  Things stated here are not always scientific laws, just the latest findings that may change either way with further research .  Also, much of the research regarding hot-side oxidation aren't readily available to homebrewers- and even then- the texts cost hundreds of dollars, so the claim of ignorance isn't necessary.  How can one ignore something that isn't readily available to make the person aware of it in the first place?  For me it is frustrating that sources on the effects of HSO-or other brewing science-isn't easily accessible.  That's the bad thing about science done by people  concerned about profit or industry and not public education.

As far as post fermentation oxidation,  I think pro and amateur brewers acknowledge that is real so we don't even need to argue about that. Most of us have experienced bad canning or a bottle that have been on the shelf for too long and that research is easily accessible.

Finally, what one considers the superior style is irrelevant as we all have our personal preferences. I used to love the west-coast IPA, got burned out and started drinking and appreciating a good helles.  Now after brewing a wedding IPA for my lovely wife and spending a nice honeymoon in SoCal, I can't get enough west-coast IPA.  As my Dad always says, "Opinions are like a$$holes.  Everybody has one and they all stink."  Just RDWHAHB and enjoy your helles or IPA or mild or whatever and enjoy the discussion.

EDIT:  Bryan, I wasn't trying to pick on you for claiming someone is ignorant. Anyone following these discussions knows you've taken your share of unnecessary flak.  I appreciate the perspective you have to offer as well as the perspectives of everyone on here.

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