« on: September 05, 2014, 10:10:07 AM »
Does it have its origin in slapping the bull?
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balance is a characteristic. it needs specifics to be useful. Levels and kinds. there is a sweetness/bitterness balance, a grain/hop/yeast balance, a spice/fruit/beer balance...
so don't say "this beer has good balance" because I agree with erock on that being as meaningless as "This beer has good color" it's fine as far as it goes but it doesn't really tell us anything about the beer, only about the speakers impression of the beer.
"This beer has a strong bready malt character balanced by a firm bitterness that prevents it from being cloying" is useful and descriptive of the balance (kind and level) of that beer.
Given that most beers are IPAs, yes. [emoji2]Regarding balance, to me it's when you can't really say which element leads the way. Hop bitterness, hop flavor, malt flavor, or fermentation esters. If all of those are on equal ground, you have balance.So, then most beers are supposed to be unbalanced? Jeebus, it's sure getting dark down this rabbit hole...
I guess, to me "balance" is really specific to each particular beer. The balance for my IPA is just enough malt so you can tell it's a beer, just enough bitterness so you can tell it's not a Mai Tai, and busloads of hop flavor and aroma. For others, it's enough IBU's to strip the enamel off your teeth and a fair amount of hop flavor/aroma. For Sam Calagione, it's something else...
If even within one style there's no definite consensus of balance, then I just can't see the usefulness of the term.
Don't let what I say change anything. I'm usually wrong [emoji12]Regarding balance, to me it's when you can't really say which element leads the way. Hop bitterness, hop flavor, malt flavor, or fermentation esters. If all of those are on equal ground, you have balance.
Maybe I need a new word for my ratio.
I think it depends on what you're after. If the idea is a sessionable beer with some 'mild-like ' character, but West coast hopped (and you expect/are ok with the hop dominance), then it sounds pretty achievable. It would definitely take some experimentation to dial in some level of balance with this type of beer though. I use BU:GU to build a recipe - it's a great tool to get in the ballpark of what you're after. But hoppy session beers are notorious for being difficult to achieve skillfully. IIRC, Founder's almost gave up on the 'Session IPA' idea with their All Day IPA before getting it where they wanted.
Founders All Day IPA works for me, barely. I think anymore hop flavor (not talking bitterness) and it would be too fruity and not enough beer.
Jim, put that credit card down and back away....
Way cool, Tony! I know you'll enjoy it!
Instead of a thermowell stopper, I've considered just putting the copper thermostat probe into a bottle of (cheap) beer or glass of water. This would eliminate the contamination risk while still giving you an accurate temperature of liquid inside your fridge/freezer. Any thoughts?
the smaller volume will respond to temp changes much more quickly than 5 gallons of liquid. I just dangle the temp probe and knock my temp setting ~5 degrees lower than target. But you can tape insulation over the proble and attached the whole thing to the side of the fermenter as well.