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Messages - The Professor

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46
Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: January 02, 2014, 11:13:37 AM »
Well I ended up going with S-04.  I ended up pitching 3 packs into my wort with an OG of 1.100 (a couple of the packs were old so I wanted to make sure I had good viable yeast).  Took it from 1.100 to 1.018 in 7 days!  Tasting a little hot right now but I imagine that will mellow with age.  Tastes like good barleywine underneath the alcohol heat.

The aging will definitely be beneficial...  I usually let my Barleywines age for at least a year before enjoying it  and I brew it regularly so I always have some with proper age on it.  For me (and as per tradition) the aging step is key if you're going for a true, traditional English  Barleywine/Old Ale (which historically are of course essentially the same thing)

47
The Pub / Re: What's the best hangover cure?
« on: January 01, 2014, 01:46:52 PM »

Time.

+1

The lame answer is not drinking in excess.

LOL!  I would have said the same thing in 1975.  Just wait till you hit your 61st birthday and then report back.
Meantime, cheers, and have a great 2014!

48
The Pub / Re: New Year goals?
« on: January 01, 2014, 01:26:51 PM »
With work picking up for me this year, I'm going to try to do more 10 gal batches this year.
The thought of running out of properly aged beer makes me very uneasy.  8)

49
The Pub / Re: What's the best hangover cure?
« on: January 01, 2014, 01:24:39 PM »
A little whiskey in your coffee and you should be good to go.

I can live with that!

50
The Pub / Re: What's everybody drinking for New Year's Eve ???
« on: January 01, 2014, 12:26:41 PM »
I don't drink on New Year's Eve.

 ???

I know, Denny.  My friends think it's weird too.  But it's just a tradition I initiated years ago when I decided that New Year's Eve was amateur night.  Same deal with St. Pat's Day.  They have become my designated days of rest.

No worries though...I make up for it on the other 363 days.  Including January 1st! ;D

By the way, have a Happy and Healthy New Year!

51
The Pub / Re: What's the best hangover cure?
« on: January 01, 2014, 12:18:47 PM »
Coffee enema. Detoxifies the liver. Feels great! ;D

Hmmm...whatever floats your boat I guess.  I prefer my coffee in a cup.
But back in the final days of my college years, I found that drinking  a little less alcohol in the first place turned out to probably be a much better method.  ???

p.s.  a spoonful of horseradish every day or two has been shown to detoxify the liver as well.  It usually clears your sinuses pretty effectively too!  ;D

52
The Pub / Re: What's everybody drinking for New Year's Eve ???
« on: January 01, 2014, 09:11:24 AM »
I don't drink on New Year's Eve.

53
The Pub / Re: Whiskey
« on: December 27, 2013, 01:52:15 PM »
... Booker's tends to be hot in general, I find one rock does the trick and opens it up really nicely....

Booker Noe himself evidently never liked it 'straight up'...he strongly advocated cutting it with some water or at the the very least, serving it on ice.
Either way, it is a very nice whiskey.

54
Beer Recipes / Re: Old Ale
« on: December 27, 2013, 11:06:28 AM »
For the Style Nazis. What makes an Old Ale Old?

It's in the name.  Old, ie., well aged.

All of the things Ron mentioned are important.  Also, to some degree the strength also factors in but primarily and infinitely more importantly (at least if you're talking authenticity), is prolonged aging, which introduces other flavor characteristics.

Style definitions more and more seem to be an arbitrary  free-for-all these days, often with no historical basis.  You can brew a recipe for "Old Ale" and start drinking it in 6 weeks and experience some of the characteristics and if well made it will taste qyite good at that age.  But that would only be a quasi Old Ale.  You'd only be experiencing part of the show.

I'm not a 'style nazi' by any stretch...just plenty opinionated and a bit of a history buff.
But it would seem to me that the bottom line is that long aging is the final essential (and arguably most important aspect) of the style.
 

55
Yeast and Fermentation / Re: Aerate before or after pitching?
« on: December 22, 2013, 08:27:30 AM »
It hardly matters which way you do it, but actually usually do both.
And further,  when I do a double drop on certain brews (in the traditional British fashion), the beer inevitably gets aerated again when it's transferred on the 2nd or 3rd day.

56
Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 08, 2013, 10:09:05 PM »
I like S-04 in a lot of English styles.  It is a champ in terms of working hard and dropping out when done....

A big +1 here on that.  I'm a dyed-in-the-wool liquid yeast devotee.
That said, S-04 has never disappointed me when doing a last minute, impulsive brew with no time to 'grow up' my preferred house yeast.
Ans it's great through multiple repitches as well.  I've even repitched S-04 yeast from a barleywine ferment into a mild ale ferment with no issues whatsoever.

57
Commercial Beer Reviews / Re: Celebration is out again
« on: November 30, 2013, 04:53:40 PM »
Yep, the guy at the store either got taken, or he was hoping to take you !  It's really good, but a year past and I would pass.

Wow...I totally disagree.
I hope you bought some of that 2012.   Celebration is my favorite commercial IPA, bar none.  I always pick some up when it first comes out and I love it...but I also love it when it's from the previous year and usually pick some of that up as well whenever I see it. 
Celebration is really top notch even when it's a year old.
No question it changes with age, but most definitely not in a bad way.

58
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 24, 2013, 08:33:01 PM »

As with a good doppelbock, the pils is for the enzymes. You want to be sure the beer dries out. Sweet german beers suck. I think a lot of american interpretations totally strike out here.

I agree.  I've yet to taste a single American one that comes even close to the imports.

I have but they are few and in between.

Which ones would you recommend? 
After thinking it over, I remembered three that I found to be pretty good... I liked the Gordon Biersch take on the style. Also, the very short lived Red Bank Brewing in NJ made very good german tasting brews back in the mid 1990s.
 And the first artisanal brewer in NJ, Vernon Valley Brewery (also known later as Clement's) made some pretty impressive German style brews on what was essentially an antique system in the late 1980s/early 90s.   VV was a great brewery that was unfortunately way ahead of it's time. :-\

59
Commercial Beer Reviews / Re: Leinenkugel Big Eddy Wee Heavy
« on: November 23, 2013, 06:31:16 PM »
I've tried most of the Big Eddy series and while he wee heavy is good it's not my favorite.  It was a little too smoky for my tastes.  The imperial stout and uber Oktoberfest are my favorites.  The ryewine and Baltic Porter are solid too.  Definitely craft beer, but I hear Miller-Coors pretty much keeps their hands off the Leinenkugel brand.

I agree...it's pretty good, but the smoky character is not really appropriate IMNSHO.  Still, that's their interpretation and it's very well made... and proof that the bigs are headed in the right direction in terms of 'craft' product.
The next few years are going to be mighty interesting as the bigger companies (eiher via their own labels or via breweries they acquire) roll out more and more real beer.  There will undoubtedly be built in prejudices against some of them from the hard core geeks, but in the end I think that over all, it will be a very good thing for the industry. 
It will "up" everyone's game.

60
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 23, 2013, 06:20:36 PM »

As with a good doppelbock, the pils is for the enzymes. You want to be sure the beer dries out. Sweet german beers suck. I think a lot of american interpretations totally strike out here.

I agree.  I've yet to taste a single American one that comes even close to the imports.

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