34B crossed my mind too. From your experience do these kinds of beers stand a chance against the more obscure beers?
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mouthfeel is fuller than you'd expect for finishing at 1.011 and I had thought buttery 'could' be a component but I'm not terribly sensitive to diacetyl. Assumed fuller mouthfeel was from alcohol and hop oils.Pedio is works quite quickly and can throw a lot of Diacetyl
Fermentation was in stainless (10-gallon corny) at 66F for 14 days, then 5 days on first dry hop @ ~68F, which seems to also reduce likelyhood of diacetyl?
I don't know much about Pedio behavior - can it turn a beer so quickly?
Are you sure it is not a butter flavor? That sounds like diacetyl. It can appear after kegging/bottling.Especially if you get a pedio infection at packaging
One thing that caught my ear that I'm sure Mark (S. Cerevisiae) and perhaps quite a few others would very much disagree with... Mosher was talking about brewing lagers and how it's not possible to do in caves in mountains because the temperature of the earth is too warm there. They quoted 56 F.Basing his argument solely on cave temps is faulty, I'll give you that. For example, near where I live, on the McClellan trail there is an ice cave. I've been there many times. I was there this past August and it was over 100 outside, but about 20' down in the mouth of the cave it was near freezing. Great place to cool off on a summer sightseeing trip.
Just got a Milwaukee 101 today. Been checking anything around the house that has a Ph notwithstanding. Kicks-ass!Depends on how well you take care of it. I think mine is a few years old.
Cant wait to use it for brewing.
What is the average lifespan in the probe/electrode?
One thing that caught my ear that I'm sure Mark (S. Cerevisiae) and perhaps quite a few others would very much disagree with... Mosher was talking about brewing lagers and how it's not possible to do in caves in mountains because the temperature of the earth is too warm there. They quoted 56 F.Thats too warm for mine. I would need a cave that would adjust to my actual beer temp 52F, then ramp to 65-68F when I needed it to.
Must... collect... more... data.I think we need a list of ph of each of the bjcp commercial examples, just to start with lol.
This is great, my day job and hobby are finally colliding into something we all may be able to use. Maybe. If the data supports it.
Side bar: I think I'm going to screw with some people tonight at the homebrew club meeting. Dose one of my on tap beers to a different final pH and see what people perceive... muahahaha.