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Messages - yso191

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Well, there you go.  Thanks guys!

General Homebrew Discussion / Volume of CO2 produced during fermentation?
« on: January 12, 2017, 10:37:57 AM »
As a casual observer of the ongoing LODO discussions, I have come across the spunding topic.  I have always done a form of spunding, but I find myself wondering about a further level.

Specifically I'm thinking about connecting a sanitized keg to the fermenter in order to purge the keg of air, replacing it with the CO2 produced during fermentation.  Then of course, when fermentation is done, just switch the connector to the 'gas in' post and the drain the fermenter via the 'beverage out' post, and the beer never comes in contact with oxygen... I hope.  That all depends on whether enough CO2 is produced during fermentation to purge the keg.

Does someone know?

Pimp My System / Re: Homebrew in the garage 2.0
« on: January 09, 2017, 08:16:34 PM »
Very nice!

I do think temp control helps a little. But it doesn't take beer to "the next level" - plenty of brulosophy experiments to back that up.
"The next level" is 99% placebo effect. That's not to say placebos don't work - they can be very effective, especially where subjective judgement is concerned.

By this logic no one would do anything to make better beer because it wouldn't make much of a difference.  Go ahead, you keep not caring about taking your beer to the next level - I choose otherwise. 

And I can easily demonstrate the difference between excellent and poor beer.  It is dramatic, and it is not rooted in confirmation bias, it is rooted in process, equipment, ingredients, recipe design, etc.

I stopped taking gravity readings mid 2016 cause I realized I don't care.

I order only milled grain and it sits for many months before use.

I never make starters.

I ferment at whatever temp my basement is.

Unpopular brewing opinions and bad brewing practices aren't the same thing!


IPAs are the autotuned pop music of the brewing world.  Flashy.  Popular.  Uninspired and requiring very little talent to produce.

Ahh.  That IS unpopular.  And I have to call BS.  Just like any other beer style it is easy to brew, but very difficult to brew well.

Maybe you just don't like the style, or the fact that IPAs are extremely popular, or both.  I was counseled once by a professor who said if you are going to judge a genre well, you must enjoy the genre.

The guy that created the dual scale Brix/SG refractometer should be kicked in the nuts.

Since I use one of those, I'm wondering what's the problem with them?

Me too.

The Pub / Re: Whiskey
« on: January 06, 2017, 10:27:21 PM »
I like craft cocktail bars like that who make their own ice slabs. The only downside is sometimes it is difficult to drink the drink around the chunk of ice. I was at one who had this contraption for making the round ball ice and it slowed getting a drink down to a crawl and eventually they ran out of ice to use in the ball maker. Not a fan of gimmicks which lead to slow service.

I'm generally not a fan of the big ice in my drinks but I cannot stand the big ice ball. I always feel like I'm fighting to keep it in the glass while drinking. Plus, as you said, if the bar is remotely busy you're waiting unnecessarily for some stupid piece of ice.

I don't like my whiskey with anything in it.  Neat for me.  IMO anything else dilutes or gets in the way.

insane minerality like 400ppm of sulfate in your water makes for a harsh and unpleasant tasting hoppy beer.
Yeah, tell that to all the chumps on the west coast with no palate but for hops and bitterness (unpopular opinion, I'm sure).

Only the chumps part.

Whoa, I read through this whole thread and didn't come across my "unpopular" opinion.  Which makes me really happy (but also a little ashamed):

Using a secondary fermenter makes a difference.

I have experimented & in my home brewery my beers clear up faster and taste better sooner when I use a secondary as opposed to when I only ferment in a single vessel the entire time.

Also, and this one is more of a personal preference not a brewing opinion, but drinking a 10% barrel aged RIS in the middle of July is just as satisfying as drinking one in the middle of February.

Agree with half of what you said.  The second half.

It's my beer and if I am bored or underwhelmed with it I'll dump it out if I damn well please. 

My thoughts exactly.  I am a decent brewer I think, but not great.  I prefer great beer.  As a consequence only about 50% of what I drink is homebrew. 

I brew 5 gallon batches because it it is almost the same amount of time and work as for smaller batches, and (here's the real point) I fully expect my next batch to be stunningly good.  I want a full 5 gallons of great beer!  If I was intending to brew merely decent beer, I'd brew a six pack at a time.  ;)

The reality of my brewing prowess coupled with my drinking habits and apparent lack of family and friends coming over regularly enough to drink it gone, has me dumping a lot of beer.  I'm OK with that.  I'll always gladly make room for the next 50 point beer by surrendering a 35 point beer to the lawn.

It would be fun to do a truly blind taste test on the best NE IPAs and the best PNW IPAs.  By blind I mean blindfolded.

I am willing to fall on this grenade if someone wants to send me some Heady Topper, et al.   8)

My gripe with the BJCP, in addition to the issues others have stated regarding competitions, is the amount of data the require you to learn. I have zero interest in some styles: I don't buy, drink, or brew them. Why make everyone learn all the styles? A jack of all trades is a master of none. Let folks study styles they're passionate about in great depth, and then judge those styles. I'd bet the feedback would be more meaningful, but then smaller comps would have issues hosting all categories.

I think this is an excellent idea, especially at the "Recognized" level.  General brewing/problem knowledge and 3 specific categories.

What I've noticed here is that we have taken a sweeping turn from brewing (process/equipment/etc.) to beer preferences.

I like 'X', you like 'Y'.  You don't have to like Miracle Whip on your fried potatoes, just don't aske me to stop eating them that way.

..., most beers should be under 5℅ alcohol.

I couldn't agree more.

I guess I finally found something that is an unpopular brewing opinion that I hold.  While I would agree if the point is alcohol, but those are rare I think.  The issue is flavor.  If you want to pack more flavor into a beer it requires more ingredients.  To maintain balance malt will be increased... which can't help but lead to higher alcohol.  It is really all about what one wants in a beer.  What I want is different than what you want.

I can and do appreciate a well made pilsner, etcetera, but right now the beer that I can't wait for has just been announced at Bale Breaker Brewing here in Yakima.  They just started brewing their seasonal Mt. St. Humulus Imperial IPA.  Nectar of the gods I tell you.  Nirvana in a glass.

I love jazz, but often what I hanker for is some serious kick-*** Classic Rock... which is sometimes referred to as Bourbon Barrel Yada Yada.  ;)

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