General Homebrew Discussion / Re: The importance of making a story to sell beer, I mean the importance of place« on: August 11, 2016, 09:58:50 AM »
Yea.. that's goofy.
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Without going on another loosely-related tangent, I have been looking at O2 pickup and I think that my brewdays are (were) filled with far more O2-pickup than most brewers. I pour, I splash, I stir, I recirc... when I chill, I stir some more and when I transfer to primary I rack through a strainer and let it rain. I do not have a DO meter but my guess is that I was allowing more O2 into my beers than I should have and even in the early stages of a beer, O2 can zap out malt depth and create an ungraceful finish in the beer. As a result I tried brewtan and although some people claim "bias confirmation" (and I don't necessarily argue), my beers seem much softer, smoother, cleaner and they have more malt depth and hop definition than I was getting before. I think Denny described it as a more "integrated" beer flavor and that's a good description. On top of that I switched to an SS chiller (copper is oxidative, apparently), I adjusted my mash volume up and sparge volume down, I'm conditioning my malt and also skipping secondary and going from primary directly to CO2-purged keg. I'm making the best beers of my 17-year brewing odyssey.
Denny - I'm definitely on a quest for the best way but I recognize that's not what the hobby is about for everyone. I have a buddy who's been brewing for some years and pays 0 attention to pH, mash acidification, fermentation temperature, or oxygen and that's fine! I think the level of detail and precision the GermanBrewing team is encouraging is awesome as well. It's all about enjoying the hobby and your beer. To some people that's keeping it as simple as possible and having fun. To other's the hobby becomes more engaging when you're constantly learning and improving.
Some things are subjective in brewing. Other's are quantifiable. You can measure pH, gravity, color, bitterness, dissolved oxygen, etc. We know that oxygen is bad for dry hops. All you have to do is let a growler of IPA sit a couple of days too long to prove that. If we can quantify that the standard homebrewing method of: Finish Fermentation in the carboy, cold crash & gel, then transfer into a serving keg is introducing a decent but of O2, even when you're careful, why not brainstorm solutions?
Because my experience has taught me that there isn't a single solution in many cases, especially this one.
what is spunding?Spunding is moving the beer to the keg with some amount of fermentation left to go. Then you connect a spunding valvle (I just bought one but have not used it yet) to allow the pressure to escape but the valve allows you to dial in the amount of carbonation you want to retain in the beer. So it's a way to naturally carbonate and you can also assume that it's a great way to keep O2 out of the beer at the same time. Personally I find the "dialing in of the carb" a little intimidating but if you ended up low on carb, I could see topping it off with CO2 from a tank to make up the difference.
I fill my kegs to the brim with sanitizer and push that out with CO2 before jumping or racking the beer in. seems to limit O2, but I get what you are saying.
Does anyone have a Jever clone, tried and tested?
I´ve searched the whole forum and got some clues from some of the users, but not the whole recipe.
I know the grain bill and hops are quite simple, but not the process itself.
Thank you in advance.
One thing I wonder about is if the German breweries that produce the beers that are held up as examples are following any of these procedures. After talking to a few German brewers, I have yet to find one that does it this way or knows any other brewer who does. That of course doesn't mean that there aren't, but can anyone cite any examples?
It doesn't exist. Or, at least, not in a bad way
Have you seen what a grant or a traditional decoction look like?
This. Plus have these guys ever listened to somebody like Charlie Bamforth, a real scientist?