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Beers in which I have enjoyed a certain amount of oxidation : gueuze, quadruple, Orval, barley wine.

Once brought home a large box of German beers bought in a beer shop in Bonn. Organized a beer tasting two months later. Result: all beers poured down the drain because of oxidation.

There's a difference...
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I've had soy sauce Doppelbocks, unfortunately, and they are not good at all. I've had doppelbocks with some sherry notes, and I have generally enjoyed them - as sippers. And I've had fresh doppelbocks that are downright dangerous because they go down so easily.

I enjoy sherry notes in certain styles (barleywines, generally), but even in these styles oxidation can easily be overdone. Take, for example, Sam Adams' ill-fated Triple Bock from back in the day. Even after only a few months of aging it took on an overpowering soy sauce character that cannot be aged out (trust me, I had a bottle that I sat on for a good 15 years or so). I blame their choice of a cork stopper for this.

I guess my point is that while oxidation might not always be the enemy, the places where it may be desired are few and far between. And even then, you still need to have control over the situation. While my precious Thomas Hardy collection is still drinking well at almost 15 years old, I've had 25-year old samples that were undrinkable.

Likewise, I had a 74 year old Ballantine Burton ale that was barely recognizable as beer.  OTOH, I took first place at the OR State Fair with a 6 year old barleywine that was definitely showing signs of oxidation...in a good way.  It all depends on the beer and the tastes of the drinker.

My opinion. Sam Adams triple bock started out tasting like soy sauce. Time could not improve it.

Different beers. Different tastes. Different storage and handling will all impact how it oxidizes.
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All Grain Brewing / Re: Blending
« Last post by Joe Sr. on Today at 12:16:50 AM »
Just an update.  Fermented the blending batch.  OG of 1.054 so 1.088 as a blend with the original.

Fermented, mixed them, fermented some more.  Final gravity at 1.020, so I'm pretty happy.

5 gallons going into a bourbon barrel tomorrow.
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Wood/Casks / Re: Filling and emptying a barrel
« Last post by Joe Sr. on Today at 12:12:17 AM »
Just drained the barrel.  7 handles of Beam went in 4.75 came out.  Sat for about 8 months or so.  It's nice.  Oaky but not overpowering.  Dark ruby.

Gonna fill it with stout tomorrow.
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General Homebrew Discussion / Re: What's Brewing this Weekend?
« Last post by Brewtopalonian on May 24, 2018, 11:58:54 PM »
Just kegged my German Altbier and English Brown yesterday.  Drinking those while brewing my Hefeweissen that will get some fresh apricots in secondary for a nice summertime twist. (Hopefully)

Sent from my XT1585 using Tapatalk

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Hop Growing / Re: Hops on clay
« Last post by hopfenundmalz on May 24, 2018, 11:32:55 PM »
Clay in and of itself shouldn't be a problem.  Plenty of people grow hops in Chicagoland.  But Chicagoland probably has more rain than Crescent City?  Find out from local folks what grows successfully in your area. 
Crescent City gets a lot of rain, my son refers to it as a tropical rain forest.
I plan to show up at the next meeting of the small local homebrew club, hopefully one of the members will have had success with hops.
You could ask if anyone has dug a big hole and filed it in with some nice loamy dirt and other stuff.

As a friend said about my area (gravel- which drains well), dig a $50 hole for a $5 plant and it will do well.

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Hop Growing / Re: Hops on clay
« Last post by Steve Ruch on May 24, 2018, 11:07:35 PM »
Clay in and of itself shouldn't be a problem.  Plenty of people grow hops in Chicagoland.  But Chicagoland probably has more rain than Crescent City?  Find out from local folks what grows successfully in your area. 
Crescent City gets a lot of rain, my son refers to it as a tropical rain forest.
I plan to show up at the next meeting of the small local homebrew club, hopefully one of the members will have had success with hops.
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Kegging and Bottling / Re: Beer Gas pressure (Nitrogen / CO2 75/25 mix)
« Last post by CyborgShadow on May 24, 2018, 10:42:01 PM »
No.  Not sure the procedure to carb it.  I do have a 10lb tank of CO2.  Not sure if I carb it for a couple of days, then put it back on the nitrogen / co2 mix.
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Kegging and Bottling / Re: Beer Gas pressure (Nitrogen / CO2 75/25 mix)
« Last post by Stevie on May 24, 2018, 09:29:46 PM »
Is the beer carbed?
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General Homebrew Discussion / Re: NHC final round info???
« Last post by johnny_mo on May 24, 2018, 09:19:25 PM »
Hi Everyone,
We sent an email out last week to all entrants about the unexpected delays on the Post-Competition Package and access to the Final Round competition site. While nothing is ready right now, we are working on this and have made it a priority to get it completed with ample time before the Shipping Window opens June 11 to June 22.
Once things are finalized and complete, we will send an email to all entrants to log in and view the package, which will include certificates, a letter, and thorough instructions for the Final Round.
In the meantime, please relax and enjoy your holiday weekends with some killer homebrews.
Cheers,
John Moorhead
NHC Organizer
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