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Messages - theoman

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16
General Homebrew Discussion / Re: most common off-flavors
« on: April 13, 2016, 05:45:22 AM »
If you want to experience astringency go to your local well stocked bar and ask for a taste of Campari. Now here's where it get's tricky. Ignore the smell, appearance, and taste and just think about the sensations as you drink it and afterwards on your palate. It will not take much unless you are Italian in which case you probably had it on your pacifier as a child.

I'll test this out. I never thought of Campari as astringent. Maybe the line between harshly bitter and astringent is even finer than we think. Maybe I'm not noticing because of the orange just mixed in  ;)

17
General Homebrew Discussion / Re: most common off-flavors
« on: April 12, 2016, 02:13:30 AM »
bad sanitation at bottling.

Interesting. How do you know that's one of the problems?

Purely a speculative example. I could've just stopped at "bad sanitation".

18
General Homebrew Discussion / Re: most common off-flavors
« on: April 12, 2016, 01:26:53 AM »
I don't know why but very often when I drink relatively low quality homebrews, I  taste astringency and some phenolic off-flavors that I can't describe very accurately.

I know what you mean. I do think it borders on astringency. It's like a combination too-high ph in the mash, too much high-alpha acid hops early in the boil without the body to back it up and bad sanitation at bottling. I've noticed it repeatedly in homebrews that have been given to me over the years (a couple times in my own to a lesser extent, so I believe). Very strange.

I remember first experiencing this phenomenon a number of years ago when a variety pack was given to me by an "award-winning" homebrewer. I couldn't drink any of them. It was then that I decided that I would never enter a competition.

19
Commercial Beer Reviews / Bauhaus Brew Labs Wonderstuff
« on: April 08, 2016, 02:54:33 AM »
I was recently in the Twin Cities area for about 8 days and had a wonderful time drinking only Minnesota beers. Of all those I tried, Wonderstuff from Bauhaus Brew Labs topped my list. Grainy, clean, nicely bittered, touch of citrus, refreshing and drinkable. An un-fussy, well-made Pils. Not much to ask for, but amazingly hard to find. Well done, Mr. Partriot!

I really wanted to get to the brewery, but my timing was tight and I didn't make it. Next time.

20
The Pub / Re: Belgium replies
« on: April 08, 2016, 02:35:07 AM »
That image is excellent.

I was attempting to get from Brussels to Minneapolis on that day. I arrived at the airport about 3 minutes (judging by the text I sent to my wife) after the blast amidst quite a bit of confusion (drop-off traffic wasn't moving; me and some others left our rides and walked the rest of the way). I knew something was wrong, but not to what extent. The guy at the information booth at the taxi level told me "it might be difficult" to get to check-in, but I could go in and up one level and give it a try. So I did. Then I quickly turned around and walked back out.

In case anybody's wondering, I drove to Amsterdam the next day and caught a flight there. I had a lovely trip. There's good beer going on in Minnesota and I drank plenty of it.


21
Ok, I'll bite.

Given the recipe and the ability to entirely duplicate the process and ingredients, my pick is Cantillon Gueze.
In this case you would have to ask for the brewery together with the recipe, otherwise the beer wouldn't be the same.

And even if you did have the recipe and the brewery, you would still have to have the skill and the palate to blend the various aged lambics accordingly to end up with the geuze.

22
Beer Travel / Re: Spring Break in DC
« on: March 17, 2016, 04:49:25 AM »
I took a trip there last November. My favorite brewery tap room was probably Atlas Brew Works. I think they also had the most solid line-up.

23
All Grain Brewing / Re: Vienna Malt
« on: March 17, 2016, 04:40:39 AM »
No mistake at all.

24
I usually skim, but only because I find it therapeutic.

25
The Pub / Re: Boring 92 beer selection
« on: March 01, 2016, 03:30:53 AM »
I love the micropub thing going on in the UK. Just a few, well-chosen taps kept in excellent condition.

26
Ingredients / Re: Beer in France?
« on: February 08, 2016, 07:15:17 AM »
Hey look! Phil's here! Now go brew some beer, young man.

27
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« on: February 08, 2016, 01:20:52 AM »
Your question is a good one. I recently started kegging as well and I don't see a huge advantage over bottling. It's just different. I've been bottling for so long, I have the process down so that it involves minimal effort. The hardest part was making sure the dishwasher was empty on bottling day so I could use it to sanitize my bottles. Then I fill and cap the bottles and forget about them. The keg is a bit easier on the filling end, but I keep fiddling with the keg, making sure the pressure is right, making sure my lines stay clean, no leaks, etc. I suppose it takes a little time and experience to get the kegging process down as well, but so far I don't see it as a great time saver. That said, I don't regret it (yet), either.

Another downside of kegging - with bottles, I could stretch a batch out for 6 months and would occasionally be surprised by a lost bottle discovered in the back of the fridge. My first keg was empty in less than a month. I just tapped my second. We'll see how that goes.

28
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 08, 2016, 01:01:59 AM »
Cool, I'll be listening to that one on my way to Berlin this weekend.

My first was episode 6. I was pleased to hear that Denny shares my interest in blending American and German hops. I might pay a little closer attention to what he has to say from now on. Maybe.

29
General Homebrew Discussion / Re: diacetyl in lagers
« on: February 03, 2016, 12:44:07 AM »
There are most definitely lagers with diacetyl in Germany. Plenty. More so in the smaller and newer breweries, but it exists the more established ones. My experience is more in the east (Berlin to Bamberg). Germany is a big country and I wouldn't be surprised if some areas are more accepting of diacetyl than others.

30
General Homebrew Discussion / Re: diacetyl in lagers
« on: February 01, 2016, 01:43:34 AM »
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.


If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

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