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Messages - Jimmy K

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1936
I agree - and the opinions will be out there whether they pay attention or not. Any viable business these days needs to deal with that.  But they were sent a nicely written critique and the brushed it off. Actually, they sort of said that they may have detected some of the same things but their customers liked the beer. Not sure what you can do beyond that.
 
I also think there can be danger in listening to feedback. A few loud, supportive voices could convince you that "everybody" likes your beer when most customers are just quiet and vote with their money.

1937
General Homebrew Discussion / Re: Brett in Berlinner?
« on: April 02, 2013, 12:57:43 PM »
Quote
A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional).

My favorites have used organisms cultured from wheat malt - who knows what is there, but the flavor is more than one-dimensional sourness.

1938
I thought of that, but wouldn't the taster have a predisposition to look for flaws in the beer?  My thought was you have 1 flAwed beer (theirs) and one flawless beer (snpa), and it would be a bit more 'blind'.  How would you construct the tasting?
What they really need is sensory analysis training to learn what the flaws taste like. It's true that many people will like some flaws - the raisiny/sherry flavor of oxidation, nice buttery diacetyl, appley acetylaldehyde - these are not all bad flavors, they just don't belong in beer. Most people don't recognize that.
 
Being self-critical is a rare and useful skill. I'm not too shocked at their response, but they were lucky to have someone bring it too them. Most future reviews will be on BeerAdvocate, Yelp, etc. Unfortunately, they can probably survive on uninformed customers - but they won't thrive.

1939
Equipment and Software / Re: Brewing Calculators / Software
« on: April 01, 2013, 01:15:30 PM »
Being an engineer by trade, I do nearly all of my own calcs...

Being an engineer by trade, I know the most effective and efficient method of calculating recipe specs is with brewing software  ;)
I'm thinking of switching back to text-only internet too.
 
Really though, I use BeerSmith.

1940
Yeast and Fermentation / Re: Quick souring method
« on: April 01, 2013, 05:44:30 AM »
Thanks, kramerog  This experiment does make me suspect that the  Crisp ale malt must have been pretty clean.  Of course who knows about the next sack.  Jamil would certainly disapprove of the lack of control, but that's the fun of experimenting in this case.  I think I've learned something with this exceptionally ordinary little ale.  By all the broken rules of brewing, this batch has to be infected with something - I actually hope!  I can't help but expect that in the days of unhopped ales, it was the bugs that added the balancing zest.
145F for 30 minutes is pasteurization temp, as is 161F for 15 seconds, so I'd expect most of the lacto to die during a mash. I've had many quite sour berliner weisses made using lacto cultured from grain, but the innoculating grain is added after sparging the wort and cooling it to ~100F.

1941
General Homebrew Discussion / Re: Craft beer sociology
« on: April 01, 2013, 05:38:20 AM »
*the cultural shift away from brand loyalty (i.e. my dad was a Ford guy - I've owned 6 different brands)
I think there is still plenty of brand loyalty, we just have a longer list of brands. Think about the hype around release day for a rare beer or the willingness of fans to throw money at a brand like Dogfish Head. The shift, though, is that "I'm not a brand" is the new brand.

1942
All Grain Brewing / Re: Help in identifying off flavor
« on: March 27, 2013, 09:43:38 AM »
That is a sad story!! The oxygenating method alone won't cause a problem as long as both containers are well sanitized. More details about your process and what equipment you use would help figure this out.
 
It does sound like an infection. Sewage eh? That's harsh. Once you stop boiling everything must be well sanitized. How are you sanitizing equipment?

1943
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 27, 2013, 09:32:58 AM »

1944
The Pub / Re: Beer-Candied Bacon
« on: March 26, 2013, 12:52:43 PM »
"Cool on wire rack for at least 1 hour before serving."

How does one wait for one hour before eating such a delicious treat???
The molten layer of burning (hot candy sugar) should help.

1945
Other Fermentables / Re: Coconut wine, anyone?
« on: March 26, 2013, 09:14:28 AM »
Wow, that might be interesting. You might heat it up to pasteurization temp - 180 would do - but I wouldn't boil it since coconut is going to be a pretty subtle flavor. I'm guessing that coconut sugar is just cane sugar flavored with coconut? You could opt out of that and just get lots of flaked, coconut and steep it.

1946
Equipment and Software / Re: Dual-duty HLT and prechiller?
« on: March 25, 2013, 07:10:19 AM »
I have occasionally used my HLT not as a pre-chiller, but as a source of ice-water for my CFC. I filled with ice, then water, then ran the water through the chiller filling the HLT with ice and more water as needed. I only do this in the summer when my groundwater is like 80F.

1947
Yeast and Fermentation / Re: Old yeast as yeast nutrient?
« on: March 25, 2013, 07:00:53 AM »
Yes, dead yeast is a pretty good nutrient. Since they used to be alive, the cells contain micronutrients that living cells need. I don't think you need much - like a spoonful would be fine.  You can actually buy dead yeast as a nutrient - "Yeast Hulls".
 
 

1948
General Homebrew Discussion / Re: No brained brewing rules
« on: March 25, 2013, 06:55:15 AM »
If you're thinking of adding one more ingredient for complexity, you may already have too many ingredients.

1949
I was on a aircraft carrier a couple of years back (fun, not working) and noticed that they had squeeze bottles of mayo that never left the mess tables.  The bottles also had on 'refrigerate after opening' warning.
I contacted the manufacturer and it turns out that mayo, clean mayo, won't spoil; the pH is too low.  You get into problems if you add anything to the mayo, then the pH goes up and things will grow.

The 'refrigerate after opening' message really has to do with the taste and texture of the product rather than spoilage.

Who knew?

I still find myself buying mayonnaise. My mustard doesn't go bad but am scared to make and keep mayonnaise for fear of it going off. But, there doesn't seem to be any preservatives in my Duke's mayo and it keeps as good as my mustard.
A few years back Alton Brown made mayo on Good Eats. He said after blending that it was important to let it sit at room temp for several hours. Reason? -- The low pH will kill any bacterial infections, but those metabolic pathways are slowed at low temp, so a low temperature will actually preserve the bacteria from being killed by the low pH.

1950
All Things Food / Re: Corned beef and cabbage
« on: March 22, 2013, 07:14:06 PM »
This one is darned good!
http://www.homebrewchef.com/StoutCuredCornedBeefandCabbage.html
I started a cure with this recipe today. Managed to spill about a quart of beefy brine all over my kitchen - countertop, cabinet doors, behind the stove - awesome. Glad my wife wasn't home to see it.  ;D

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