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Messages - dmtaylor

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Derailing threads is a sign of my ADHD...wait, what was that?

If anyone actually monitored what I was doing or thinking from second to second...... I'm pretty certain I have undiagnosed adult ADD (not hyper)..... it's as if I loved to multitask, but am really really REALLY bad at it!  :D

Don't worry about it but it is true.  In fact the Cavendish variety we eat now is what replaced the previous banana of choice years ago. They just need to get on with the selection of a new breed and begin cultivation

I'm not worried.  Regardless of all other madness in this world, I actually still have just enough faith in humanity that we will be able to save the banana.  There are other varieties besides Cavendish.  Even plantains aren't half bad if allowed to fully ripen.

wait, what the heck is happening with bananas?
A fungal disease. Since its a huge monoculture crop, with only one cultivar commercially grown, it may get wiped out.

How the hell am I just hearing about this. That really sucks.

And Y2K might spark a nuclear war, and aliens might take over the planet, and Donald Trump might become president.

Pffft, don't worry about it!  ;)

Perhaps not an opinion as much as a practice that I doubt is popular. As a bottler, I fill my bottles right to the top so that the beer is almost touching the cap. Almost no headspace. Hard to say if it makes any difference as I haven't done side by side and I'm sure the variability of cap ingress probably wouldn't allow me to conclude anything anyway. Not sure if it makes any difference but it isn't hurting anything as far as I can tell.

I don't do this but I don't think it hurts anything either, and I know some other homebrewers agree with you.  It drives me nuts when I'm judging a competition and the other judges write "filled to the top" on top of the score sheet, because this doesn't affect flavor at all as far as I can tell, so their comment is meaningless.

I like sour beers and brew them quite a bit, but I hate the term "funk".
What about "barnyard", "sweaty", and "horse blanket"?

All the above terms are more polite than "sheep sh*t".

what is the difference between CO2 produced by yeast and CO2 from a tank?

How stinky it is due to impurities!   ;D

Being a purist
Beer should only be carbonated by it's own yeast.
FALSELY not forced carbonated brews are against real ale religion and are not Real Ale.
Nitro is blasphemy.
On the other hand, when pushing product everything goes out the window.

I can totally respect this stance, even if I don't entirely agree with it.  In many but not all regards, both beer-related and not, I have puristic tendencies, and don't appreciate a lot of distracting items, with exception for sugar and fat... I love sugar and fat.  Won't be dieting anytime soon, even if it kills me first.  But I don't want any nuts in my chocolate or fudge, thank you very much.  No extra flavorings.  No berries on top of my cheesecake, I just like to eat it plain.  However I'll take some real whipped cream on top, thank you.  No Cool-Whip!  I'll have a teaspoon of sugar in my coffee.  Cream is fine but not necessary.  Non-dairy creamer is right-out!  And with respect to beers, yes, simplicity is usually best.  Maybe not in every case, but usually.  Oh wait, now here's one unpopular opinion!:

Beer-food pairings.  What a bunch of malarky.  When I drink beer, I only want the beer.  Get that food away from me.  I'll eat later.  And the reverse is true as well.  If I'm eating, I'll have a glass of milk or water or something.  I'll have a beer later.

I don't believe that's a very popular one.  But it's very true for me.  One thing at a time is all I want.

General Homebrew Discussion / Re: Denver, Colorado
« on: January 11, 2017, 02:13:34 PM »
I was in Denver a couple of years ago for a very limited time.  I spent hours researching the interwebs to maximize my time, and there were so many places I wanted to see, but the only one I actually found time for was Bull & Bush, and it was actually very good -- I love malty beers and this place did not disappoint in that regard.  So I got pretty darn lucky I thought.

I did manage to also stop at a liquor store and purchase numerous bottles of Crooked Stave's stuff as well as Dry Dock and Avery, and some more B&B (yum).  Crooked Stave's stuff is alright, but I've had better.  Either that or I guess I'm not as much a sour lover as I'd originally thought.  Dry Dock was okay, too, but not anything that knocked my socks off.  Depends on how picky you are.

But as a beer mecca, yeah, Denver's certainly got a TON to choose from, as long as you're willing to drive all over town for hours to get from one to the other.  Huge, huge city... so huge it's "YUGE".

Other places that research suggested I probably would have liked but unfortunately I didn't get there:

Crooked Stave (fortunately they have bottles)
Twelve Degree
Great Divide

Just to name a few -- I had quite a list, but those were just the Top 5 that I really wanted to see.  I'd be very interested to hear if any of those are really phenomenal, or just "average", so I know how bad I missed out.  And maybe this will help someone else.  Personally I probably will not be going back to Denver for many many many years.  But I suppose anything is possible.


Ingredients / Re: different forms of wheat
« on: January 11, 2017, 09:12:13 AM »
You left out raw wheat.  ;)

Raw wheat makes it taste "juicy".  Just add a tablespoon all-purpose flour to any IPA and it's instantly awesome.   :o

I kid, I kid.....  ;D 8)

Ingredients / Re: different forms of wheat
« on: January 11, 2017, 07:53:46 AM »
Thanks. I think I have read before that torrified can add a slightly nutty or biscuity character. For the amount I will be using any differences will probably be negligible.

I'm pretty sure that's just theoretical.  Munch on some and see what you get in real life.

Ingredients / Re: different forms of wheat
« on: January 11, 2017, 07:34:47 AM »
Excellent question.  I dare anyone to provide an answer based on real life side-by-side experimentation.  I myself do not have this answer.  I use them pretty much interchangeably based on whatever I happen to have on hand or whatever is on sale.

Ingredients / Re: Malt choice
« on: January 10, 2017, 10:34:35 PM »
Agree with C45.  Also chocolate rye is good stuff.  Use it in any dark beer (brown ale, schwarz, porter, stout) instead of the usual other dark roasted malts.

I've been told by a multitude that one smack pack into 1L of oxygenated starters, pitched 8-12 hrs later would absolutely not ever work. But it does. Highest scoring beer I've made yet. In fact today I started cold crashing two lagers brewed that way 13 days ago. Hit FFG and passed forced diacetyl test in less than two weeks.

Yeah but was that a lager, or an ale?  What style?  I do think many ales actually benefit from an underpitch.  Lagers, not so much.

EDIT: Oh, it looks like those were lagers.  Hmm.  Maybe just getting lucky.  Luck has a tendency of running out eventually.

That said, P values should be taken with a grain of salt. Consider that the taste perception of a single person can move the P-value needle from <0.05 ("x affects y") to >0.05 ("x does not affect y"). P value is really just a measure of sample size. Effect size is more important.

Significance tests aren't flawless. Because of the way the stats work, small sample sizes favour the null hypothesis. So I'm always suspicious of the exbeeriments with a small tasting panel that can't spot the odd one out - especially when the author can.

Still, a tasting panel of ten people is better than a panel of one, which is the basis of most anecdotal claims.

I use Brulosophy's data to develop my own conclusions assuming p<0.15 instead of 0.05.  Amazing what comes out as likely "significant" if you assume they only need to be in the right ballpark 85% of the time instead of 95%.  They're not fancy enough to use p=0.05.  Either that, or I'm a complete idiot.  I do, however, know how to calculate square roots by hand the "long division" way.  ;)

On my next brew day I am going to skip the starters. I went through the typical progression. Dry, dry hydrated, smack pack, stirplate starters, and finally landed on oxygenated 1L starters pitched in exponential phase. I am curious if a smacked and expanded smack pack into well oxygenated wort will show enough difference to justify continuing with starters. It would not surprise me if I notice no appreciable difference given that Wyeast claims they are a pitchable amount for ~5 gallons. 6 gallons in my case...

And they will be lagers, so a good true test.

This is risky, of course, for 6 gallons of lager.  I wouldn't worry with an ale, but a lager...... but oh well, knock yourself out, maybe you'll learn stuff.

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