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Messages - yso191

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391
Ingredients / Re: 2014 Amarillo
« on: November 08, 2015, 10:03:49 PM »
I have been amazed at the difference between of hop lots within the same variety.  Different blocks in the same farm, different age of hop plants, different farms and different weather in a given year.  All of these things make for dramatically different aroma/flavor profiles.  That is why brewers go to the hop companies during harvest to evaluate different lots and choose which ones they want for the flavor profile they want in their beer.  What one doesn't want, another brewer does.

392
Pimp My System / Re: The Brew Elevator
« on: November 08, 2015, 07:30:24 PM »
Excellent solution!

393
Ingredients / Re: 2014 Amarillo
« on: November 08, 2015, 07:29:01 PM »
I seriously doubt that something would go bad with hops.  They get old after a while but they get a cheesy aroma.  Have you worked with Amarillo before?  It could be that you just don't like the hop.  Some people are very sensitive to very specific flavors.  Can you describe the bad flavor?

394
Commercial Beer Reviews / Re: Sierra Nevada Celebration
« on: November 05, 2015, 02:20:43 PM »
I agree about people's memories - especially mine!  Another factor that I am continually amazed at is how my palate changes.  I might pull another out of the six pack tonight and enjoy it more than last night's.  Last night we had a birthday dinner for my son-in-law which entailed some whiskey (neat) a great meal with lots going on spice-wise, followed by 2 other IPAs.  The last beer of the night was the Celebration.

395
Commercial Beer Reviews / Re: Sierra Nevada Celebration
« on: November 05, 2015, 10:49:13 AM »
I just tried it last night.  I enjoyed it but not as much as previous years.

396
Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: November 01, 2015, 09:08:47 AM »
INTJ here.  And I've been a pastor for 25 years.  I have zero desire to be in front of people or in large groups.  Like has been said, I expend energy in large groups and regain energy being alone. It is not that I dislike people or don't value them as much as any extrovert.  How I have learned to best manage it is to be in task mode.

One of the oldest personality tests/descriptors is the Four Temperaments test (Choleric, sanguine, melancholic, phlegmatic) I personally like the DiSC tool for this personality assessment.   Anyway, it describes the difference being discussed here as either being people oriented or task oriented.  I am clearly task oriented.  So when I am in large groups I go into task mode and that helps.  I operate from a strength rather than a weakness that way.

397
Classifieds / Re: Sooo, any recommended ways to find a career in brewing?
« on: October 31, 2015, 08:57:25 PM »
Not to be a jerk, but be prepared for long hours and low wages. Nonetheless, good luck.

This.  Its a supply and demand thing.  Lots of people would enjoy brewing for a career - too many it seems.  If you've been a consultant there is no way the pay would be in the ballpark.  That is unless you own the brewery and it is 30+ bbl.  That is an economy of scale thing.

There is money in the peripheral segments.  There are some decently paying jobs in the hop industry for example.

I hope to start a small commercial brewery when I retire.  That way I don't have to worry about income, and can do it out of love for brewing.  And then hire a young guy to do the hard work ;-)

398
I've got the new Blichmann 15 gallon boil pot.  I love it.  A lot of thought has gone into it.  No issues with the weldless fittings.

399
Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: October 30, 2015, 10:50:54 PM »
Again, good on ya Mark. Gonna have to go back and read this in full when there is not a raging debate over free will in my living room. This is what I am interested in, just can't focus at the moment with all the nonsense floating around my house right now

I'm with you.  I have little patience for stupid thinking. Free will/determinism is the area 51 of philosophy.

Sorry to Hijack the thread Mark.  You know I'm a fan.  A large part of which is that there is solid reasoning in your posts.

400
Ingredients / Re: Hop pellet density
« on: October 27, 2015, 07:39:10 AM »
I think it's a neat picture, but I am also skeptical about what this means in the real world. Once the pellets break up, hop bits are hop bits, right? Plus this would only conceivably be a concern during dry hopping. In the boil pellets break up almost instantly and are caught up in the motion of the boil.

I agree.  But in the dry hop context the hard pellets could conceivably just hand at the bottom the entire time.  Regardless, BSG seems to have the right density in their pelleting process.
Did they say how they control density?

Sorry it has taken me so long to answer!  I forgot all about it.  It turns out the answer is 'several things,' but the size of the screen in the hammer mill was the biggest factor - that controls the size of the particle that goes into the pellet.

401
Interesting.  It corresponds to the Wolfe thesis published a couple of years ago.  But the biggest comment is I wonder how it would change things, doing the same experiment but removing the beer from the yeast.

402
All Things Food / Re: A first: hops in a recipe
« on: October 24, 2015, 03:59:29 PM »
Did you eat the cone?

I'm sure I ate part of it.  It did not hold together so it was distributed throughout the dish.

403
All Things Food / Re: A first: hops in a recipe
« on: October 23, 2015, 08:20:43 AM »
Yes, whole cone hops, not removed.

404
All Things Food / Re: A first: hops in a recipe
« on: October 23, 2015, 07:17:18 AM »
Ok we had the above meal last night.  The "Hops-Braised Cabbage" was good, not great.  It was interesting/unusual. and it went perfectly with the pork chops and German potato salad.

In case you want to try it for yourself, here are the details (for two servings):

1 med. red onion
3/4 lb. green cabbage
1 Tbsp. honey
2 Tbsp. Apple cider vinegar
2 hop cones (these were from a relatively small cone variety)

Core an thinly slice the cabbage.  Peel, halve and thinly slice the onion.
In a large pan heat 2 tsp. of olive oil on medium high until hot.  Add the onion; season with salt and pepper.  Cook, stirring occasionally 2-3 minutes, or until softened and fragrant.  Add the cabbage; season with salt and pepper.  Cook, stirring occasionally, 1-2 minutes, or until slightly wilted.  Stir in the honey, vinegar, hops and 1/4 cup of water.  Loosely cover the pan with foil and reduce the heat to medium.  Simmer 12-14 minutes, or until the cabbage is tender.  Season with salt and pepper to taste.

405
Homebrew Weddings / Re: Wedding Brews
« on: October 22, 2015, 06:58:47 AM »
Good info, thanks!

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