Show Posts

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.


Messages - bboy9000

Pages: 1 2 [3] 4 5 ... 47
31
General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 15, 2017, 08:46:53 PM »
I think the article was meant to be a joke.  Look at the "good" beers he mentioned.

32
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 31
« on: January 15, 2017, 07:24:10 PM »
So if there 65B cells in a dry pack and one doesn't rehydrate before pitching wouldn't that mean fewer than 65B cells pitched?

33
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 15, 2017, 02:15:06 AM »
Another way is to pitch yeast that are active into well oxygenated wort. If they are in exponential phase the difference between 200 and 400 billion cells is about 90 minutes.
Yes, listen to Jim.  For the nth time, I miss having Mark on here.  Can we sticky some of his posts?

Probably the best way to get a huge pitch is to brew a session beer...
+2 or something.  This is also an effective, practical way to grow yeast.  If I want a Scotch Ale brew a 60 shilling and pitch the cake into the Scotch Ale.

34
Kegging and Bottling / Re: Weizenbock Carb Vol
« on: January 15, 2017, 02:07:24 AM »
Vol ? for weizenbock

I found 3.4-4 in Mosher's book,  what do you guys do?
Whatever Jamil says.

35
Opinions are like @$$h01es
Everybody has one and they all stink.

36
All Grain Brewing / Low Oxygen Conclusions?
« on: January 14, 2017, 07:29:29 PM »
I hate to derail but...

1.  Do we have historic recipes records of Vienna lagers from the 1800's?  I just moved so my Daniels book is in a box somewhere.  Also he combined VMO's together so it may be too general.

2.  Is today's Vienna malt similar to what it was back then?  If so maybe that's why it lost popularity only to regain it after being crisped up with adjuncts in Mexico.  I love Bohemia and Negra Modelo.  Maybe people in the late 19th early 20th century found the dough malt flavor distracting.

As a side note, Boulevard's Bob's 47 was listed as a commercial example of a Vienna Lager in the old BJCP guide.  Now Boulevard labels it an Ofest (marketing?) and it no longer listed as an example of either style in the new guidelines.  I love that beer.

37
I downloaded the app again to find that my membership is now showing up as active.  Thanks again Duncan.  Cheers!

38
General Homebrew Discussion / Re: Denver, Colorado
« on: January 13, 2017, 03:30:34 PM »


If you are staying on the west side (Lakewood, Golden) it's about a 20 minute drive to Tommyknocker in Idaho Springs.

Even on dry roads, that's more like 40-60 min. But the drive up US 6 is well worth it, and puts you right next to Cannonball Creek. ;)

If you're coming up that far and have the time, might as well carry on to Summit County where you have seven breweries off the same exit.

We were staying on the west side of Lakewood, right off 470. It was maybe 30 minutes at most via I-70. We really loved Tommyknocker and Idaho Springs in general.  We easily made it there for lunch and back to Lakewood then to downtown Denver for an evening wedding.

One tip on drinking there, also drink a lot of water to stay hydrated. 2007 NHC had bottled water available, and we were often reminded to drink that water.

Yes, my wife had altitude sickness/dehydration the first day there.

39
Don't worry about it but it is true.  In fact the Cavendish variety we eat now is what replaced the previous banana of choice years ago. They just need to get on with the selection of a new breed and begin cultivation

I'm not worried.  Regardless of all other madness in this world, I actually still have just enough faith in humanity that we will be able to save the banana.  There are other varieties besides Cavendish.  Even plantains aren't half bad if allowed to fully ripen.

Of all the unpopular opinions I have heard in this thread, this one takes the cake haha.
Slice them,  pan fry and sprinkle some salt on them and they are delicious.

40
Negative comments about my beers at brew club meeting because they are not IPAs, sours, fruit or any other molested style of brew. Comments are like: "good but not hoppy enough", "good but I like more funk." WTF is FUNK?
Feeling like an oddball, I quit going. Why can't people appreciate a good regular beer anymore?

Find another club if you can.  Or start your own.
Lots of folks like ALL kinds of beers, not just the hoppy/BIG/crazy stuff.  They are out there.

I like sour beers and brew them quite a bit, but I hate the term "funk".
What about "barnyard", "sweaty", and "horse blanket"?

41
General Homebrew Discussion / What are your "unpopular" brewing opinions
« on: January 11, 2017, 04:57:59 PM »
what is the difference between CO2 produced by yeast and CO2 from a tank?

How stinky it is due to impurities!   ;D
I get my CO2 from a business that specializes in beverage gas and is used by restaurants, bars and breweries over the entire KC metro area.  If breweries get CO2 from them and make great beer the CO2 is good for me.  That said I may try spunding as I venture into LODO.

42
General Homebrew Discussion / Denver, Colorado
« on: January 11, 2017, 01:08:40 PM »
Wyncoop was the first Colorado brewpub.  It's near the light rail and it's not far from Great Divide.  If you are staying on the west side (Lakewood, Golden) it's about a 20 minute drive to Tommyknocker in Idaho Springs.  Great beer and food.  I loved the pils there.  On the hoppy side but not as much as Firestone's Pivo Pils.  Oh yeah, Coors is in Golden ;)

43
Thanks Duncan.  I just sent you an email.

44
I second the BS.  While I do agree with the first part of the statement (popular-  label a pale an IPA for marketing) I disagree with the second part.  It is hard to brew a good IPA.  I agree with Martin in that lots of hops can cover up mistakes.  That is also true with roasted grains in a stout covering flaws.  But even though both can hide flaws it is still hard to brew a good one.  I thought my IPAs and stouts were awesome until I acquired a better palate.

Philosophical question...if the mistakes are covered and you can't taste them, they won't have an impact on your perception, right?  So, if you can't perceive them, are they mistakes?  Do they matter?
I can remember some beers that in hindsight had flaws that I couldn't perceive at the time.  I'm sure other could taste the flaws a well.

45
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: January 09, 2017, 09:50:01 PM »
I'm considering this.  Think it would work with a siphon instead of a dip tube and bulkhead?
https://www.morebeer.com/products/trub-trapper.html

Pages: 1 2 [3] 4 5 ... 47