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 - yso191

Pages: 1 2 3 [4] 5 6 ... 108
46
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.

47
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.

48
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.

49
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.

50
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.

51
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)

52
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.

53
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.

54
..., 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.  ;)

55
I've spent the last 30 minutes trying to come up with something, to no avail.  there are things I do which may be different than what others do, but I apparently have no unpopular brewing opinions.  I have jettisoned some, for example the spice/fruit/whatever additions.  I don't typically go for those but it depends (I just had a terrific Abyss last night).

I also don't think there are too many IPAs in the world.  I guess I am Switzerland.

56
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 12:45:07 PM »
You're a hop guy, no? Pales and the like? That may be worth it for you alone.

I am, but not totally.  My favorite beer on tap right now is an American Brown Ale.  Tremendous depth of malt flavors, with an excellent though subdued hop finish.  I alternate, but my two favorite styles are Stouts and IPAs.  I have a nice IPA on tap now too, its flaw is not enough bitterness for the style, but does have excellent hop flavors and aromas.

But more to your point, I am still watching from the sidelines.  I have not washed my hands of LODO.

57
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 12:25:24 PM »
To me it comes down to diminishing returns.  Though IMO not yet proven, for the sake of making a point let's say that LODO does improve beer.  By how much?

For example:  I really enjoy a particular $8 bottle of wine.  When I shop for wine a have the choice of a full range of prices from which to choose.  But is a $16 bottle twice as good?  No.  Is a $400 bottle exponentially better?  No.  They *might* actually be better, but at what cost?  Am I willing to pay double for an increase in quality of 5%?  No.

For me, as is by now overly obvious, I see no compelling reason to add LODO to my process.  That may change as more info comes out, but I am doubting it.  I will watch from the sidelines.

58
The Pub / Re: Horrible beer products
« on: December 28, 2016, 10:27:30 AM »
I didn't have the heart to tell her I really didn't want anything to penetrate my beer before I enjoy it, but you can guess how that went.

Now that's funny!

59
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 27, 2016, 03:56:45 PM »
So continuing on the thread derailment...

I was just reflecting on this today.  I found myself wondering if the early flavor hops were really that much better than the flood coming out now, or have we (myself included) been conditioned.

I don't think we have been conditioned, but I find it odd that Columbus is my favorite hop given that it's been around for 25+ years.  True, I do like some of the new ones, but the old "Three C's" are still dominant. 


60
The Pub / Re: Whiskey
« on: December 24, 2016, 11:40:42 PM »
The new bottle of 12 year old blended scotch whiskey from Costco is delicious.  Complex, layered flavors, and smooth.  The best of the three I have tried.

Pages: 1 2 3 [4] 5 6 ... 108