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Messages - alestateyall

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1
Kegging and Bottling / Re: Force Carbonation Question
« on: May 24, 2015, 02:13:53 PM »

Just tested a pint, not too bad! About three fingers of foam, could have been my pour. I'm going to back it down to 10 PSI and wait another few days to sample again. FWIW, it was under 25 PSI for about 24 hours or so.
Sounds good. Boost carbing is risky. Outside of serving a beer and taking a guess you don't have any way to measure.  You just have to get used to your system.

2
Kegging and Bottling / Re: Force Carbonation Question
« on: May 24, 2015, 01:48:28 PM »

Can the higher PSI for 24-48 hours be implemented at any point? I'll be out of town for a couple of days and would like to try this when I return.
No! If the beer has been on gas and then you jack the pressure for 24-48 hours you are likely to over carb. The 24-48 hour is a boost period which is pushing gas into the beer at a higher than normal rate. If the beer is already partially carbed you will likely be pushing beyond a your desired carb level.

3
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 06:21:58 PM »

I have a feeling in the not so distant future craft beer is just going to be called "beer"

I certainly hope so.  I honestly do believe that is exactly where it is headed...it may take a while but I'd make book on it.

Craft beer sounds a lot better than microbrew. I think craft comes from craftsman which is similar to artisan.

Except that it's craftsman responsible for making the BMC stuff too (albeit as work for hire). 
Besides which, brewing in general is a craft in and of itself.
I really do think artisan says it better, and is more suggestive of smaller scale.

Of course, as I have said in the past, "...homebrew is the craftiest beer of all."
I can't say for sure, but, I would think BMC would have embraced industrial automation techniques by now. In that case, the beer is being made by programmable logic controllers and such. Think of picobrew on steroids.  No craftsman. Just operators supervising an industrial process. Not much different than making ethanol, cookies, refining gasoline, generating electricity, making steel, etc.

Just my 2 cents.

4
Ingredients / Rahr Pale Ale Malt
« on: May 22, 2015, 06:11:07 PM »
I went through a bag a few months ago. I would say it is richer and maltier than 2-row. I didn't think it was overly nutty or anything though. I liked it. I even made a light-ish lager with it and thought that came out pretty good.

5
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 02:15:42 PM »
Craft beer sounds a lot better than microbrew. I think craft comes from craftsman which is similar to artisan.

6
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 06:10:15 AM »

That's Nooner pilsner. The stupid new version of tapatalk doesn't have an obvious way to edit posts.
Click on your post, the whole area of your post will turn blue and a black bar will appear with "edit" as a choice.
Nope. I think that used to happen before I updated. Now the black bar appears and the only choices are to reply or a drop down menu that does not include edit.
It works for me. I edited my post twice.

7
Commercial Beer Reviews / Busch Copper Lager
« on: May 22, 2015, 05:10:09 AM »
That's Nooner pilsner. The stupid new version of tapatalk doesn't have an obvious way to edit posts.
Click on your post, the whole area of your post will turn blue and a black bar will appear with "edit" as a choice.

8
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 05:08:36 AM »
 Re:realignment

I assume there is always going to be churn on the bottom. Brewers with poor quality or business skills go out of business. New ones come along,  buy their equipment on eBay, and hopefully succeed or the cycle repeats.

9
Kegging and Bottling / Re: Force Carbonation Question
« on: May 21, 2015, 10:44:33 AM »
You can leave the serving line on during carbonation. You don't need to though.

10
Commercial Beer Reviews / Busch Copper Lager
« on: May 21, 2015, 10:39:23 AM »
Breweries lacking quality can get away with it because new people are still flooding into the craft market and they are looking to experiment / don't know what they are looking for in the first place. Even if 100% of people hate your beer, you'll still sell even more of it next year!

These bad breweries hurt the craft beer movement. 8 dollar a 6 pack is not cheap. Hopefully a newbie picks up regular shocktop or bluemoon and not horny goat watermellon. If you start buying 6 packs and they are complete busts, people are going to go back to bud light.

Breweries will be weeded out when the craft beer movement peaks.
I've got some Horny Goat Watermelon in my fridge right now. It's not horrible. At least I will be able to finish the 6 pack.

11
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 08:14:59 AM »

One former trend that may be on hiatus or may be gone is a beer drinker's tendency to always buy the same brand.

I agree. I have my favorite IPA's, stouts, lagers, etc and they are all pretty much different brands. Some brands are one trick ponies and offer 1 good beer in their catalog; other brands are very solid all the way across the board.

One very big problem I'm seeing is too much variety in the good liquor stores. I went to one of the best stores in the city yesterday and found 2 Deschutes beers. Come on, they are near the Top 5 & everything they brew is gold and there's 2 available???
Instead I see the shelves full of crap like Horny Goat and Free State that their reps can't even drink ::)

Variety has got out of control imo
I am cheap and hate buying bad beer. I usually prefer to try new beers in bars or tap rooms. It irks me when I buy a 6 pack of bad beer.

12
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 05:29:12 AM »

And, as we all know, craft beer is a slippery slope. the more you drink it the harder it is to drink a Bud Light.
I believe this, but, is it true?

When I look around the world I see a whole bunch of light and adjunct lagers everywhere, local brands not BMC.
Prohibition killed variety in the U.S., but, what caused brewers from other countries to brew light lagers? Was that shift due to massive marketing that duped the consumer, a push to save money by breweries, or consumer taste?

One former trend that may be on hiatus or may be gone is a beer drinker's tendency to always buy the same brand. If hipsters evolve to drinking just one beer, even if it's a craft style, BMC will be able to buy a few brands and maintain market share. I think that is what BMC is currently counting on. This is why they are buying a few craft brewers. They will market those in hopes of getting the 30-something's to evolve toward one brand, their brand.

PS. I prefer local beer and variety. My above comments are just me playing the devil's advocate.

13
Kegging and Bottling / Re: Force Carbonation Question
« on: May 20, 2015, 02:21:05 PM »
Yep. 30PSI for 36 hours then reduce to serving pressure and purge.


Sent from my iPhone using Tapatalk

14
Yeast and Fermentation / Re: repitching S23
« on: May 16, 2015, 11:32:40 AM »
If the beer you're fermenting now tastes good then I think it's ok to repitch.  I'm sure there are cases where this isn't true, but, when pitching second generation I think it's a good rule of thumb.

15
Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 09:09:43 AM »
Has anyone ever done an exbeeriment comparing the effects purging versus not purging?  If O2 is lighter than CO2 then maybe all the O2 (a relatively small amount) will slowly make its way to the top of the keg and there will always be a layer of CO2 between the O2 and the beer.  If the O2 is always isolated from the beer maybe purging is not even necessary.

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