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The Pub / Re: Whiskey
« Last post by JJeffers09 on Today at 05:44:10 AM »
I have always found it to be 'sweet oak' fresh wood flavors vs sugary sweet.  I am not sure I follow the politics but it will give me something to google... ;)

I will agree with you Redbreast is sweet, sugary sweet.  Not the neat kind of whiskey, its a car bomb whiskey.  Kilbeggan is high for most but the 21YO blend is pretty awesome.  The ex-Bourbon Barrel is the only negative I have picked up, but it is still an ever changing bottle.  Funny thing about the Kilbeggan single malt 8y that I found funny anyway, the main ingredient is corn.  Which to me isn't irish whiskey, but I am not against it I just don't call it "Irish Whiskey" its Irish Bourbon.  I will agree it is sweeter than a bourbon, but still good.

Whistle Pig is one of the only ryes (straight up rye) I will order neat.  Everything else is better in a cocktail for my tastes anyway.
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Commercial Beer Reviews / Westmalle Tripel
« Last post by Big Monk on Today at 04:49:04 AM »
Just be glad I didn't take the picture, else it may have wound up in a Chimay glass...

I buy 4-packs of Libbey for "everyday" glasses, and they just get run through the dishwasher. Once they start getting "milky" and scratched up we just donate them and buy a new pack.

All the rest of the "nice" glasses get hand washed.

I've never experienced any scratching or "milkiness". Maybe I don't drink enough!

I think Narvin's point is most applicable to me as I use the sani-rinse and steam dry on my unit.
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Commercial Beer Reviews / Re: Westmalle Tripel
« Last post by Hand of Dom on Today at 04:25:27 AM »
The only thing I worry about is fading of logos or deterioration of a gold/silver rim, both which I've seen happen.

I only seem to see degradation in metallic logos (my Duvel glass).  Normal coloured logos (Achouffe) seem fine.
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Commercial Beer Reviews / Re: Westmalle Tripel
« Last post by Phil_M on Today at 04:24:27 AM »
Just be glad I didn't take the picture, else it may have wound up in a Chimay glass...

I buy 4-packs of Libbey for "everyday" glasses, and they just get run through the dishwasher. Once they start getting "milky" and scratched up we just donate them and buy a new pack.

All the rest of the "nice" glasses get hand washed.
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Commercial Beer Reviews / Re: Westmalle Tripel
« Last post by Big Monk on Today at 02:50:07 AM »
The only thing I worry about is fading of logos or deterioration of a gold/silver rim, both which I've seen happen.

That's definitely true. If there is any sort of delicate logo or plating on it it gets hand washed.
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Ingredients / Re: hop hash
« Last post by James on December 05, 2016, 11:44:46 PM »
I just got two packs of 4 oz and man does it smell good! Actually looks a bit like real hash haha and ya its very nice smelling, I just dry hopped a session IPA with it so ill find out how it turns pretty soon now. I have used hop oil and the first time I used it my beer got infected so I coulndt really taste it and just now kegged another batch which has it. I think they are a nice cheaper way to achieve some high IBU's and bitterness. Also one thing I like so far about the hop has is that it seems like I can get some great aroma and flavor from a smaller amount meaning that not as much beer is displaced by large dry hop additions.
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General Homebrew Discussion / Re: Pale Lager off flavors
« Last post by santoch on December 05, 2016, 10:54:03 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.
Try using BLC (beverage line cleaner)
+1
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General Homebrew Discussion / Re: Pale Lager off flavors
« Last post by bboy9000 on December 05, 2016, 10:18:35 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.
Try using BLC (beverage line cleaner)
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General Homebrew Discussion / Re: Pale Lager off flavors
« Last post by santoch on December 05, 2016, 09:50:38 PM »
Isovaleric acid is one of those flavors where we have MAJOR threshold differences.  It cannot be tasted at all by a good chunk of the population (me included).  I was at a Siebel off tasting seminar, and when they brought that out, most folks were making the nasty foul-taste face, while others of us happily drank away like it wasn't there (because to us, it wasn't).

I usually get DMS as vegetal, more like boiled cabbage, and occasionally like shellfish (clams or oysters).  Sulphur comes across to me like farts or rotten eggs, but it will often dissipate if I swirl the glass.

Lots of lagers tend to display multiple symptoms simultaneously.  This is usually due to weak fermentation -- lack of cell count and/or not enough nutrients or O2. I don't know how the new move towards lo oxygen affects beers.  I assume the idea there is don't add o2 and really boost cell count so no cell growth is required.

If you want to send me a bottle, I'd be happy to see if I can help diagnose it for you.
PM me.
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Extract/Partial Mash Brewing / Storage of Steeped grains
« Last post by bboy9000 on December 05, 2016, 09:46:40 PM »
The shelf life probably wouldn't be long.  Assuming you steeped it under 160F you were below pasteurization temps to kill off bacteria. Even if it were boiled the shelf life depends on your sanitation and handling of everything that came in to contact with the wort post-boil.  I'd guess a week or so.  As a side note, I wouldn't put any crystal in a pilsner anyway.  maybe some flaked corn or something but that may lighten the flavor.  I would consider doing a mini-mash with some pale or pils malt though- just to freshen-up the flavor.
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