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Messages - dmtaylor

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376
Sours are only good when they are world class. And that, my good friends, is a fact, not an opinion.

Heh heh heh.  I'm right there with you, man.

377
I don't understand how someone can love brewing and beer so much and only drink 2 beers a week. I try to limit myself to 2 pints a night.

I stand behind that theory!

Maybe if I was actually any good at brewing, I would drink a lot more!   ;D

378
I once brewed 2.5 gallons thinking I could brew more often. The brew day was just as long and what a disappointment when I looked into that 1/2 full bucket at the end of the day...5 gallons is just right for me...

Smaller batches do actually save up to about an hour on average -- less time to get to a boil, less time to runoff, no need to make yeast starters in a lot of cases, yadda yadda.  But I'll agree, there are definitely some tradeoffs to consider with small batches.  For me personally, I might have less beer at the end of the day, but overall my beer is fresher as it isn't sitting on the shelf for (as many) YEARS before I drink it.  Unlike most folks, I am not a heavy drinker at all, I drink maybe 2 beers per week on average, and contrary to popular belief, I really don't have many friends to give it away to either (doh!).   ;D

So why do I obsess over homebrewing if I'm such a putz, anyway?  I'm really in love with the whole process, and the creativity of it.  It's really a creative outlet.  Plus it satisfies my love for mathematics.... in fact I almost majored in Math in college but my family told me to "be an engineer instead, they make more money and can find a job ANYWHERE".  Good advice, I wouldn't change a thing.  But I do love doing math more than just about anything.  I'm sick, I know.  I can teach you how to do square roots by hand the pseudo-long-division method sometime if you're curious -- ha!

379
Beer Recipes / Re: Helles Lager
« on: January 03, 2017, 04:51:09 AM »
For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

380
My unpopular opinion is that too many people reach a comfort level in brewing, stop learning, and think polite praise is a sign of quality. A lot of homebrew sucks. (Not that I go around saying that).

And I don't like Amarillo and Mosaic.


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A lot of homebrew does suck.  Come on over, I've got some here for you!  ;)

I totally agree about Mosaic.  That is one hop I cannot stand.

381
Beer Recipes / Re: Helles Lager
« on: January 02, 2017, 01:50:47 PM »
First off, let me say that this will not be LODO

When we have to preface every post with "I am talking about LODO" or "I am not talking about LODO", I have to wonder whether that is a good or a bad thing.  A matter of perspective I suppose.   ::)

The Munich isn't doing anything for you in that tiny amount.  The Carahell maybe is, or maybe you should use more of one or the other.

382
New England, Hazy or Juicy IPA's are a fad that need to stay in 2016.  Happy Brew Year.

Agreed.  I expect them tp go the way of the Black IPA.
to those who like big hops flavoroma but want a smoother drinking beer, they are a big improvement.
So it's an APA.

Ha!  Can't say I disagree!

I remember when Anchor Liberty Ale was considered to be one of the original American IPAs, and too bitter for some palates (including my own).  Heh heh.

383
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 01, 2017, 11:37:06 PM »
Jalapeno Porter.  I think this is the fourth time now that I have made this.  People seem to like it.

https://www.facebook.com/media/set/?set=a.10211128629362461.1073741836.1558683681&type=1&l=06298e21e1

(Please don't be offended if I don't accept a friend request.  *Usually* I only "friend" people I know in real life.)

384
Ingredients / Re: Hop addition time for maximum flavor?
« on: January 01, 2017, 06:24:01 PM »
Question about hop utilization, as I've seen varied data: what time during the boil utilizes the most flavor, forgetting bitterness and aroma. I've seen at the 10 minute addition, and I've seen 20. Anyone have any insight/data/experience with this?

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Another vote for flameout / whirlpool.  Flavor and aroma are really one and the same thing.  In effect your nasal passage sniffs the beer as it slides down your throat.

385
All Grain Brewing / Re: Diacetyl rest left too late?
« on: January 01, 2017, 09:14:59 AM »
It will still clean up fine in my experience.  You did the right thing warming it up.  65 F is a good conditioning temperature to clean up sulfur and diacetyl.  Keep it there for as long as it takes (a week? not sure), then you can bottle or keg right away, or lager in the fermenter, at your option.

386
If arguing was allowed and I cared to argue about beer, I could easily instigate a plethora of verbal brawls and subsequent smack downs in this thread.  Many people are very wrong about beer and they are feeling artificially confident about expressing their clearly false opinions because they have been granted a safe space to speak their opinions without fear of rebuttal.

"very wrong"... says who?  Taste is subjective, there is no right or wrong.

"artificially confident"... there might be some of this.

"clearly false opinions"... no such thing.  An opinion is an opinion, and equates neither to a fact nor a falsehood.

I do think arguing should be allowed, as long as it doesn't become mega-annoying or nasty.

387
I like to listen to extremely complex progressive rock/metal when I brew. It's a method to make the final beer undeniably better.

Dream Theater?  Steve Hackett?

388
Entering competitions is a waste of time and money. Everyone complains that the feedback is inconsistent and incomplete at best and flat out no good at worse so the "I enter for the feedback" argument doesn't fly.
The rest of competitions seems to be slavishly adhering to style and gaming the system. Then it's just luck to see if those godawful pretentious beer judges like your beer better than others today. I am not paying to send them my hard earned home brew thank you very much!

While I do think it is still advantageous to become a judge for numerous reasons I won't mention here, I do also totally agree with your statements above, and I have been fairly vocal about this, much to the chagrin of many Master judges.  And it's a damned shame, because at the same time, I also truly believe that quality wasn't always so bad.  Only in the past 6-7 years has quality of our judges really tanked.  Feedback from comps was way more beneficial in the early 2000s.  The average judge today I think hasn't much clue what they are really doing, and this goes mostly for the Recognized and Certified judges, with a few Nationals as well unfortunately.  Many of the Nationals and Masters I think still know their stuff, but fewer of the Certifieds, and the Recognizeds? good luck.  Why is this happening?  There is bloat involved -- too many judges and WAY too many "styles" for them to learn and try to interpret, many of which they've probably never tasted before.  That I feel is the biggie -- bloat of all kinds.  Plus I wonder if the online exam for newbies is either too easy or if people are cheating while taking it, I don't know which, probably some of both, and I've never taken the electronic exam.  I'm one of the "legacy" guys from about 2006/2007 who basically had to take the Master level essay exam just to get in as Recognized.  Ah, yes, those were the days.... :)  So, yeah, I don't enter comps anymore either, or extremely rarely, as I find them so very much crapshooty.  I find that I judge my own beers WAY better all by myself in most instances, with minimal bias up or down (actually it goes both directions for me).

389
I don't like 95 percent of the homebrews I taste. And I can't lie. So I either say it as it is or I stammer something meaningless.

Wow, that's pretty bad.  So, either you have terrible brewer friends, or you're super picky, or a super-taster.  Of these, I find that I am super picky in some regards (e.g., Marzen) but not others, such that I can enjoy more things.  It might also be helpful that I am apparently either a sub-average taster or a so-called "non-taster".  As such, I think a lot of my homebrewer friends make really fantastic beers, with IT and the whole she-bang.  My "friends" say "give it to Mikey, he likes it, hey Mikey", referring to me as the Mikey.  On the other hand, I am hyper-critical of my own beers.  I think I truly kind of suck at brewing.  But it doesn't keep me from trying!  Except for 2-3 years a while back when I'd brewed a string of rotten beers, I did get fed up for a while.  But anyway.............

390
Good thread. Here are a few more.

Most expertise on brewing forums is regurgitated on the fly from Google and not based on experience. (This forum much better than others in this regard)

Sparging is usually pointless.

Heavy dry hopping can ruin beer and introduce off flavours.

Flavour and aroma are the same thing.

Subtle flavours can be more enjoyable than overpowering flavours.

Belgian beers excepted, most beers should be under 5℅ alcohol.

Many homebrewers drink unhealthy amounts of alcohol and brew too strong. Check out the most popular recipes on HBT for evidence - they are nearly all >6%.

Fizzy yellow lager is good.

All clone recipes are rubbish.

Excellent list, Charles.  I totally agree that experience is way better than Google, and so on down the list, with one exception:

While I do think a lot of clone recipes are rubbish because they are poorly put together, researched, etc., I do find that there is great benefit in learning brewing skills if one attempts to clone a commercial beer and then brews several more times with tweaks until he/she gets it just right.  I find that cloning a beer is indeed possible, with sufficient artistic knowledge and skill.  Is it easier just to buy the stuff?  Well yes of course, unless the beer isn't being made or sold anymore, such as Pete's Wicked Ale or whatever.  Even if it's not identical, at least you can get a recipe somewhere close if you crave it.

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