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Messages - Joe Sr.

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I, too, have had great service from NB as well as Williams Brewing.

It's always nice when the customer service person is helpful and reasonable and clearly not in a call center in a foreign country.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 06:47:05 PM »
I did not see any objecting when Keith basically called IPA and stout newbie poser beers.

In that case, I must have missed it and I'm objecting after the fact.

It's similar to the "you're not a brewer if you don't (insert whatever process here)" mindset.  I don't see that crop up on here so much, but it can on occasion.  And I think it's BS.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 05, 2015, 04:20:01 PM »
Sauvage, collaboration with Green Bench and Trinity

That last one cost as much as all the others combined, so I hope it's good.

You're shipping cologne?  I've heard of people drinking scope, but never cologne...

3 Half Acre IPA's.

What did you get from Half ACre?  I thought of getting some Akari Shogun and bottling it, but my time is sooo limited.  Kids aren't home yet, so here I am back on-line.

I've got some Daisy Cutter on tap in the basement I could bottle up, I suppose.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 12:46:49 PM »
Stan Hieronymus called it flavor masking in highly hopped beers, said it was real, and hides defects that would be an issue in a more subtle style. In noise work, masking refers to a sound at one frequency making another frequency unintelligible. A setting with high amplitude low frequencies, some factories, will make speech recognition a problem.

Again, I'm not saying the flavor masking doesn't exist.  However, I don't think people are making IPAs and IIPAs because they're making bad beer and want to cover it up.  There may actually be flaws in the beer (even taint, though how that could be inadvertent, I don't know) that are covered up by the hops, but the two facts are not necessarily connected.

Denny has a good point about the certainty with which Mark makes some statements.  I think it can be off putting at times, particularly to newer brewers or people who don't spend as much time on here as some of us.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 09:17:47 AM »
It still does not detract from the fact that amateur brewers today like to brew IPA for the same reason that brewers liked to brew Stout and Porter in the nineties.  IPA is newbie style because it is difficult to mess up.  Compare the difficulty of producing an IPA with the difficulty of producing a balanced and clean tasting American standard lager.  American standard lager is an order or two of magnitude more difficult to make correctly because there is nothing to hide behind.  Wort production and fermentation flaws stick out like sore thumbs.  Hop balance is incredibly important.   In essence, the style is an undisciplined amateur brewer's nightmare.

We made stouts and porters in the early 90s because they weren't generally commercially available and they were exotic.  I don't think you could get a coffee stout anywhere unless you made it yourself.

The ingredients you could get back then didn't really lend themselves to an American lager.  At least not a good one.  I used a "continental lager" kit one time in the 90s and it came out looking like an amber.

I get your underlying point, which I take to be that certain styles are easier to brew and have stronger flavors that cover up flaws, but I think you're confusing correlation and causation.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 07:46:25 AM »
Taint covered in hops...

You all make it sound like the 90s was a loooong time ago and brewing was a wasteland.

I made some truly enjoyable beers back in the 90s.  I'm still brewing one of the recipes I came up with back then.

Sure, there wasn't the diversity of ingredients that we have today but you can make good beer with basic ingredients.  You don't need six different kinds of hops and 14 different grains.

I will acknowledge, though, that there were many beers and recipes (brewed by myself and others, including some pro breweries) that all tasted just about the same.

The Pub / Re: Whiskey
« on: October 04, 2015, 05:17:30 PM »
I will never catch up in the single malt category.  I just don't enjoy it.

Bourbon, on the other hand, I enjoy almost too much.  Started drinking the better bourbons back in my 20s.  That's when I ran through the Bs.  Bookers, Basil Haden, Blantons.  And also realized that you could get good bourbon for less than premium price.  In those days, there were bottles of Pappy just sitting on the top shelf easily available.  What a change.

The Pub / Re: Whiskey
« on: October 04, 2015, 04:15:53 PM »
I check out the bourbon forums now and then.  I think one of them is or something like that.

You can get a decent consensus from reading what people there have to say.  There's a lot of noise sometimes, and I don't always agree, but it's a nice starting point.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 09:54:25 AM »
Dunno how I missed all te posts here.

I've been hitting a number of different bottle shops to find some good locals for Toby. I don't usually think about it much but wow do we have a lot of locals.

Bottling this weekend and hoping to ship next week. Still not 100% on what going in.

Sent from my iPhone using Tapatalk

General Homebrew Discussion / Re: PBW Alternative?
« on: October 03, 2015, 09:12:19 AM »
I use cascade mixed with oxyclean.

I agree it's hard to find unscented but I don't have any issues rinsing out the scented either.

Sent from my iPhone using Tapatalk

Extract/Partial Mash Brewing / Re: New Guy - In deep
« on: October 02, 2015, 02:24:24 PM »
If you take care in racking to the bottling bucket, you should not carry over any significant sediment.  Start your siphon high in the beer and lower it as the volume drops.

The older theory that leaving the beer on the trub and yeast will lead to autolysis and off flavors has not proven out in my experience and that of many others.  Of bigger concern to many of us is the possibility of oxidizing or otherwise introducing contaminants into the beer with an extra (and unnecessary) transfer.

Your beer should clear just fine in the primary fermenter.  You can add gelatin to further clarify it if you like, or cold crash it if you have the opportunity/equipment.

With all that said, you can certainly transfer to a secondary vessel if that's what you want to do.  Just take care in the transfer to avoid splashing and make sure you clean and sanitize everything thoroughly.

Rallies / Re: Lagunitas Chicago anyone
« on: October 02, 2015, 01:41:26 PM »
I'll be there this year.  With the wife as DD.

I'll be missing the Bears game, but what am I missing, really?

Extract/Partial Mash Brewing / Re: New Guy And Flavor Profile
« on: October 02, 2015, 11:24:19 AM »
Designing Great Beers is an excellent resource.  It's one I refer back to often, whether I'm trying a new style or trying to improve one I've brewed before.

But, no amount of reading can compensate for actually brewing.  Brewing the same beer and tweaking something each time as erockrph suggests is a great way to learn.

Take good notes when you brew.  Refer back to them.

Yeast and Fermentation / Re: US-05 at low temp
« on: October 02, 2015, 11:18:02 AM »
Just because others don't like doesn't mean you're wrong for liking it.  But it's also possible that what Mark describes as "off" about US-05 is a flavor that you've come to expect from it.

One way to test this would be to split a batch and try US-05 in one fermenter and 1056 in another.

Personally, I don't care for Nottingham yeast.  I used to use it quite a bit and wasn't happy with a number of my batches.  Figuring it could be the yeast, I did a split batch with different English yeasts and came to the conclusion that there are better options for me than Nottingham.

Of course, I've got a batch going right now with US-05 and another batch going with S-04 (working through my dry yeast stash).  I've never used S-04 so hopefully any strange tendencies it may have are not evident.  And I'll have to look for a peach flavor in my pale ale.

Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 10:14:57 AM »
I'm pretty sure this stuff is all keg lube is:

But yes, I'd go back and ask the clerk for his advice on personal lubricants, while repeatedly insisting that it's for your kegs.

I've used keg lube as faucet grease.  Glad I had it at the time.

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