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Messages - Wort-H.O.G.

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151
When I will get around to brewing again, I have no idea.  Little League started up two weeks ago and I think it will eat more time than I can possibly imagine.  But I can brew when the kids are older and want nothing to do with me.


Yeah, I'm in the same boat right now with the kids' activities. Brewing less than I have in years. Temporarily.
Same sports, motorcycle season .... Life! I did get that 007 azacca amarillo IPA in Sunday.


Nice!
Smells great- can't wait.

152
When I will get around to brewing again, I have no idea.  Little League started up two weeks ago and I think it will eat more time than I can possibly imagine.  But I can brew when the kids are older and want nothing to do with me.


Yeah, I'm in the same boat right now with the kids' activities. Brewing less than I have in years. Temporarily.
Same sports, motorcycle season .... Life! I did get that 007 azacca amarillo IPA in Sunday.

153
General Homebrew Discussion / 2016 Spring Swap - Official Thread
« on: May 09, 2016, 02:00:32 PM »
And no one has even enjoyed a sample yet?

cracked JT's German Pils few minutes ago....more to follow.

So appearance is crystal clear light straw- pale and slightly golden.  Great 2-3 finger foam that persists , eventually settling in to nice foam cap throughout the consumption. Lacing is very nice.
Aroma is of sweet hay, gram cracker.maybe tad sulfur which is good IMO.
Great mouthfeel- dry, crisp and Begs for another sip. Balance of hop and malt is very good.
Absolutely no flaws / off flavors.

JT says this is his 1st German Pils. Waiting on his recipe , but I will say this is a very good representation of style.



154
Packaging now Amanda. Ship out Monday .



Sent from my iPhone using Tapatalk

Well, aren't you a fancy packer... Mine never ends up that pretty. Nice job!

Repurposing another Brewers packaging as sent to me...I'm typically bubble wrap all to hell and back.

Well, this beautiful package job found it's way back to Ohio via AmandaK. I'll be hanging onto it for my next beer shipment. It should be interesting to see how many times this gets shipped back and forth across the country.
Well it's gone Cali to Ohio, Ohio to Kansas , and Kansas to Ohio.....lots of miles!

155
JT- will be getting to your beers next few days into weekend...looking forward to them.

156
So, Marshall, Annie and I have been talking about ways to test the theory.  As part of that, Annie contacted a real, award winning German brewer...imagine that!  We're waiting for permission to release his name and the full text he sent us, but I can tell you it included frequent use of the phrase BS and concluded "A little knowledge is a dangerous thing".  He made it clear that's NOT what happens in German breweries.

edited to add NOT.....

man that's good stuff...cant wait Denny!

157

Ha! This whole thing feels like buying a new car with awesome tires on it and taking them off and putting new similar tires back on, but in a special garage and in special way where it's believed the result is a better performing car rolling out after.

That trick only works Beemers.  :P

You know the difference between a Beemer and a porcupine, right?
Pricks on the inside!

158
General Homebrew Discussion / New German Only(Brewing) site and forum
« on: April 28, 2016, 04:33:41 PM »
What would they say if they found out that some US breweries mash with DO water?

I've heard of DI water, RO water, Distilled water, Mineral Water, Rain Water, Tap Water but never DO water.

What is DO water?  Water which has oxygen purposefully dissolved into it?


Opposite- water with the O2 purposely removed. Per the German beer guys' paper.
So boil water, remove o2, don't splash the mash or the wort at all, don't use copper, and don't aerate wort before pitching yeast???.

Oh boy!



Yeah. I'm gonna give it a shot, but......seems the simple act of stirring grain into the carefully de-oxygenated water would introduce O2 all over again. What's the alternative - dough balls and crappy efficiency? Stir just enough is the answer I guess.  :)

Ha! This whole thing feels like buying a new car with awesome tires on it and taking them off and putting new similar tires back on, but in a special garage and in special way where it's believed the result is a better performing car rolling out after.


Edit. Jon, I know you know I'm not ragging on you or wanting to try this out....just struggling with this.

159
General Homebrew Discussion / New German Only(Brewing) site and forum
« on: April 28, 2016, 04:25:25 PM »
What would they say if they found out that some US breweries mash with DO water?

I've heard of DI water, RO water, Distilled water, Mineral Water, Rain Water, Tap Water but never DO water.

What is DO water?  Water which has oxygen purposefully dissolved into it?


Opposite- water with the O2 purposely removed. Per the German beer guys' paper.
So boil water, remove o2, don't splash the mash or the wort at all, don't use copper, and don't aerate wort before pitching yeast???.

Oh boy!

160

Right. Perhaps it does at the very least in their opinion. I suppose if I decided to do all that they say is required, I'd feel it was superior also.

Which is why I, Marshal, and several others said from the start that confirmation bias appears to play a part in it.
Real possibility. Testing with panel of Brewers and different process Helles and this one would be interesting and I would think valuable if I were trying to prove something ( myself and others) . But perhaps they don't need or want anything other than what they feel is already determined.

161
Perhaps those forums rules are the reason why the paper lacks any actual data or analysis beyond mere conclusion.

well sure- its the ol' " i could tell you bit i'd have to kill you"   :o

I'm calling for a blind test between an AHA forum Helles vs. a GBF forum Helles. Grudge match?

I was thinking this earlier when I wrote my previous post. Who is to say that all that extra work makes a superior beer and who is judging this?
Right. Perhaps it does at the very least in their opinion. I suppose if I decided to do all that they say is required, I'd feel it was superior also.

I really have no problem with anyone going after what they believe will make the best beer for them- even if it's as challenging as that which they've outlined as the prerequisite for perfection.

162
i thought it was a joke until reading everything. vile, stupid...moving on. 

163
Perhaps those forums rules are the reason why the paper lacks any actual data or analysis beyond mere conclusion.

well sure- its the ol' " i could tell you but i'd have to kill you"   :o

164
Homebrew....not otherwise!


Sent from my iPad using Tapatalk

165
Another question I have about the article; if I read correctly you are supposed to limit oxygen even before fermentation. Don't the yeast need oxygen?
They were makin phenomenal beer long before any of this was possible to measure or control.

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