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Messages - theoman

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31
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.

32
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.

33
General Homebrew Discussion / Re: Firstbatch aftertaste
« on: January 29, 2016, 01:24:33 AM »
I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.

I completely agree. Not just full carbonation after 4 weeks, but the flavors really come together for a finished-tasting beer. Then in the fridge for a week. Patience...
Is this just for kegging or for bottling as well because now I'm getting mixed opinions.
I'm bottling if that wasnt made clear earlier in the thread

Bottling. Though I think "room temperature" might be pushing it, depending on the temp of the room. I'd say fermentation temp (for ales) for 3-4 weeks. Minimum.

34
General Homebrew Discussion / Re: Firstbatch aftertaste
« on: January 29, 2016, 12:59:25 AM »
I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.

I completely agree. Not just full carbonation after 4 weeks, but the flavors really come together for a finished-tasting beer. Then in the fridge for a week. Patience...

36
General Homebrew Discussion / Re: Not clear beer
« on: January 27, 2016, 05:05:26 AM »
I'm new to kegging and recently discovered that pain.

37
The Pub / Re: Magazine Subscriptions
« on: January 13, 2016, 05:41:21 AM »
Draft is decent.

38
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 23, 2015, 03:37:45 AM »
Actually it's more like /düvl/ with the 'ü' being like in  German 'Düsseldorf' or French 'mûr'. But you guys aren't even able to pronounce 'über' correctly, so why do I even bother?  ;)

This reminds me of many conversations I've had with my (Flemish) wife over the years. Something like:
Her: Duvel.
Me: Duvel.
Her: Duvel!
Me: Duvel.
Her: No, Duvel!
Me: That's what I said. Duvel.
Her: DUVEL!
Me: DUVEL!

39
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 23, 2015, 03:19:41 AM »
The abbey of Leffe is located in the French-speaking part of Belgium. French pronunciation is /lef/. Dutch pronunciation  (with AB-Inbev headquarters located in Flanders) in Belgium is /lef-ah/.  But apparently in the Netherlands they (not sure whether it's everybody, maybe just beer snobs) pronounce the name the French way, /lef/.

Completely logical, no?  ;)

This having been said, I never drink it, and I never pronounce its name except when I talk to foreigners in Belgium who, for some reason I don't understand, think that Leffe is the creme de la creme of Belgian beers. It isn't.

Wise words all around. I haven't had one in ages, but I used to occasionally drink a Leffe Brune if I were craving a coke.

As for the pronunciation, it physically hurts me when I hear someone say Leff-ay. Oh, the pain.

40
Kegging and Bottling / Re: 1st Time Kegging Frustrations
« on: December 21, 2015, 03:00:37 AM »
You guys are awesome. Thanks. I think I got it figured out. I'll find out for sure in a few days.  :)

41
Kegging and Bottling / Re: 1st Time Kegging Frustrations
« on: December 20, 2015, 08:51:44 AM »
Thanks, all. I think you answered my next questions as well. I took the keg and tank out for an hour or two and noticed the pressure on both gauges going up. But, I have a couple  more questions:
4. With the gas off, does the keg gauge show the pressure in the keg? (Sometimes you gotta ask stupid questions)
5. When force carbonating, do you leave the gas on?

42
Kegging and Bottling / 1st Time Kegging Frustrations
« on: December 20, 2015, 02:47:21 AM »
After more than 20 years of bottling, I finally decided to give kegging a go. I read instructions, I watched videos, but I think things are still going wrong.

So, I filled a keg last night, pressurized, soaped up the fittings and everything seemed to be ok. I had lagered the beer before filling the keg (so it was chilled) and put the works back in the fridge at about 4C. I left the gas connected and on overnight and this morning, it looked like the bottle pressure went down quite a bit (no, I didn't weigh the tank. I know, I know...). I turned the gas off this morning. After a while, I went and turned it back on and heard gas flowing. I took everything out, sprayed with soapy water and didn't notice any bubbles. Help?

My questions are:
1. Did I do anything wrong?
2. Does it sound like there's a leak, and if so,
3. How do I find the leak?

43
Commercial Beer Reviews / Re: First Duvel
« on: December 19, 2015, 05:14:21 AM »
In Belgium it's our pils. We don't drink anything weaker than that ;)

Totally true. And most modern homes have special kitchen taps with 3 settings - hot, cold and Duvel.

What Belgians have yet to discover is how awesome Duvel is with a tuna melt.

44
All Things Food / Re: Anyone like Morels?
« on: December 03, 2015, 08:14:38 AM »
Pore people.

45
General Homebrew Discussion / Re: Brü's Views | On Craft Brewery Buyouts
« on: November 30, 2015, 02:13:06 AM »
But I can certainly see the cause for concern by the little guys. Not every craft beer drinker is as discerning as me. A good friend of mine likes good beer, but his fridge is always stocked with Sam Adams and Sierra Nevada. I fell like most beer drinkers are the same way - who has the biggest display, best packaging, most familiar name, etc.

On the flip side, I've been buying Sam Adams BL regularly simply because it's the only decent beer I can find fresh in my area besides BMC and Yeungling. (Yeungling isn't bad, but to me Sam Adams BL is better.)

I don't mind buyouts, if the parent companies understand good beer. Look at Guinness, PU (though they're part of InBev now), Duvel, heck, even unskunked Heineken isn't bad. There are companies out there that care about making good beer, craft beer doesn't have the market cornered for quality beer. That being said, InBev I'm not a fan of, due to their seeming attitude toward craft beer.

I'm hoping buyouts increase the amount of good, fresh beer on my local shelves. For whatever reason, even in high turnover shops most craft beers are close to their drink by dates, or past them.

Word. And I don't think there's any need to defend your Sam Adams purchases.

I recently visited the US (DC and Virginia) and tried every lager I could find. Then I had a crappy lunch at a crappy chain who's only decent tap was Boston Lager. It was easily the most well-made, flavorful lager I had on the trip. I had better luck with the pale ales and IPA's, but a Firestone Walker something-or-other stood out as a favorite.

That original quote above makes me cringe. So this friend likes good beer but only keeps Sam Adams and Sierra Nevada in his fridge. This proves to me that he likes good beer, but maybe he also prefers to get the most for his money. And/or he's just not that interested in trying all the local beers, hoping he finds something he likes, hoping that he can afford it and hoping that the next time he buys it it'll be just as good.

I think it's great that there are so many small, local breweries and I'm not advocating buying from the big boys, but I think sometimes we need to take a step back and look at the big picture. Some breweries attract attention from investors for a reason. Being big or bought doesn't automatically make a beer bad (pats self on back for alliteration).


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