« on: Today at 05:22:19 AM »
Smoked Porter today, using malt I smoked over alder chips last weekend.
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The main reason I advise against transfer to secondary is because so many brewers complain about slow or stuck fermentation after racking to secondary on day 3 or 4 because the recipe and instructions said to do it.
I agree that racking after an arbitrary number of days is a poor practice. Many poor practices are preached in amateur brewing like they are gospel (e.g., rinsing yeast with boiled tap water).QuoteThe protective blanket of co2 argument is not accurate as in a dynamic situation like racking there will be significant mixing of gases in the head space.
However, the oxidation while racking non-filtered green beer argument holds water no better than the hot-side aeration in a small brewery argument. Unless the yeast culture is in absolutely horrendous shape, any oxygen that is introduced while racking will be scrubbed by the viable cells, even if terminal gravity has been reached. Yeast cells do not need a carbohydrate source to use oxygen. Yeast cells will happily utilize ethanol as their carbon source in the presence of oxygen via diauxic shift.QuoteI am not trying to discourage you from contributing to this conversation because I think that your perspective is important but you can't assume optimal conditions and draw conclusions about best practices from that when the real world situation is not optimal.
I am not discouraged in the least. I do not mind being the underdog in a discussion.
I can't find the recipe anymore. The link to the recipe at www.ipass.net/mpdixon is no longer valid!
I'm getting tired of people telling me I'll brew them a batch if they buy me the "ingredients". I say make your own effing beer!
I've also judged that many in a flight and on the contrary it was great fun.Ahh experience.
Just got my sheets back from NHC first round and on one of the ones that didn't make it (pretty sure it would have if not for what I am about to share) I had three sheets in the high 30's with evident erasures that appear to have it in the low 40's and one at 31 that reads like the judge was drinking a different beer. Flaws galore that apparently only that judge could perceive. From cheesy hops to burning alcohol flavor. Also, apparently too many esters for an english barley wine ()
anyway. This will be the only complaining I do about this but I thought it was cogent to this discussion and my wife won't let me talk about it at home soo....
I took 1st in strong ale in that region, when I get my sheets back I'll let you know how they look. Of course with 30 entries I'd hope there were at least 3-4 flights for the category.
I've judged a dozen strong ales in a flight before and that wasn't fun
I wonder what it would take to get the AHA to put the names of the beers in the winners' lists. Homebrewers are pretty creative and clever with names and I for one would enjoy seeing this.Hi Jeffy,
Don't hold your breath for this. That creativity has it's unprintable side to it, so we specifically don't include the brew names.
Have you gold them that your smoked malts=win?Craig called me this afternoon to say, "thanks."