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Messages - The Beerery

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Herbstoffe to be exact.

Or to be less exact, since "Herbstoffe" just means "bitter substances," and is the catch-all for all such in beer.

Only if you use google translate ;)

It more so translates to tannins in real German, and is always associated to in professional literature as a grain based bitterness that comes from oxidized mash polyphenols.

Light struck flavor comes from MBT.  The original compound comes from hops but is not an alpha acid.

If the beer was hazy, possibly the haze provided some protection from the light.  Prehaps it was a fluke.
This beer was clear and light enough that I can rule that out.
The article that Jeff posted above may explain where the bitterness comes from.  I have to assume that the acids need to be isomerized in the boil in order to be light struck.
I certainly did not expect this and now I want to brew a no-boil-hop addition APA.

Don't rule out tannins.  I've learned some interesting things working with the American Nobles.  Even though they were boiled, the AA is less than .5%.  It tastes far more bitter than that number would account for.  I think the tannins in no boil additions could play a big part in perceived bitterness.
Also don't forget, HSA creates tannins as well, Herbstoffe to be exact.

Pimp My System / Re: My Professional Basement Brewery
« on: April 24, 2019, 04:45:47 PM »
Any chance of seeing the original pictures? None of the ones in the first post will load for me.  :-\

Commercial Beer Reviews / Re: Stale beer direct from brewery
« on: February 13, 2019, 02:16:10 PM »

+1 on all counts

(Remember when you were young what all the half full cups smelled like the morning after a kegger?  A crowler, or a growler, is just a flashy way to get you to pay for that.)

I'm wondering why beer we buy at the store, often from local breweries, has no issue with taste even though they've sat on the shelf for many weeks?  I'm sorry, I don't understand.

TPO thats why, Less is more.

General Homebrew Discussion / Re: Wort vs water boil off rate?
« on: February 12, 2019, 01:56:54 AM »
Hell I am at around 4% now and All my grain bills use pils malt. 

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Yeast and Fermentation / Pressure Fermentation at last
« on: February 08, 2019, 01:13:58 AM »
Is it really a wonder that brulosophy doesn’t understand technical and professional techniques? Its not what they do, which I am totally cool with.  It’s the improper proliferation of information that is my beef (read: clueless followers).   Anywho, you have the proper reading materials and I think you have came up with the proper solution. 

Remember.  Pros don’t ferment under pressure (hydrostatic) because they want to, it’s because they have too.  There are very few advantages to homebrewers in terms of scale, but this is one of them.   

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if it does it would be just a little vodka.

And oxygen.
Why is that, should have been co2 in the line at the start of the crash? Unless there is oxygen in the vodka, but like I said none made it to the fermenter.

O2 in the Vodka.

if it does it would be just a little vodka.

And oxygen.

The point of the thread, was AB trying to take over the homebrew market. They have owned NB for what? 2+ years now?   The foil hat reference was directly to that.  What nefarious things have AB done to the homebrew market since the ownership? Unless I am missing something that would be exactly nothing. 

All the rest of the consumerism talk is side stepping the topic. 

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Good thing you don’t drive a car, bank at a national bank,  own a credit card, own a cell phone, purchase internet from a provider, shop at a big box store, or basically anything we as Americans purchase/own. As those companies as just as nefarious.  Oh that’s right.  This is somehow different. 

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NB and Midwest is my LHBS, they have treated me exceptionally well for the last 18+ years and won’t stop using them.  I know many employees personally and and most of this couldn’t  be farther from the truth. When I read this post all I see is a bunch of tin foil hat talk with no actual facts to back it up. 

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The Pub / Re: There goes another one...
« on: January 28, 2019, 10:05:26 PM »
The world is not as is seems...

All Grain Brewing / Re: DO content in raw ale wort?
« on: January 25, 2019, 09:37:38 PM »
Near zero. O2 content of boiling wort is 0, so.
But you have to boil for an hour to get it to zero from what I understand, so shouldn't it be higher? If I remember correctly DO in the mash is somewhere around 8ppm or higher. Without a boil, shouldn't it remain around that? My lag time was just under 5 hours, but I expected faster from a kveik strain. Aside from that it's been behaving strange. It's now day 5 and it's more vigorous than days 1-3. Not that this necessarily had to do with aeration, I'm just thinking maybe it didn't help.

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No, it doesn't work like that. It's temperature based, and happens quite quickly.

Its all dependent on temp, the lower the temp the more it can hold.. At mash temp you are looking at 3-4 ppm,
212 is 0, which basically happens the second (well say with in 30 seconds) it reaches that temp.
x temp = x saturation

 From basically 8-0 (212-32F)

Edit: Here is a graph from my HLT going from room temp to boil from this morning. Because why not would I log every input, output, etc for 30 days.  8)

Blue DO, Orange temp. 

Blue starts at 5.7ppm DO @ 66F
You can see the inverse of temp to DO, and how it matches and instantly falls as temp raises.

All Grain Brewing / Re: DO content in raw ale wort?
« on: January 25, 2019, 06:43:47 PM »
Near zero. O2 content of boiling wort is 0, so.

General Homebrew Discussion / Re: Beer glass cleaner question
« on: January 23, 2019, 12:48:57 AM »
Heh. Mine just go right in the dishwasher. 

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