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51
Commercial Beer Reviews / Re: Sam follows Guinness and goes nitro
« Last post by euge on February 09, 2016, 02:17:43 PM »
I'm drinking the Guinness IPA right now.  :P

Nitro isn't some sort of silver bullet for any beer. The marketeers have been at it again.
52
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« Last post by mpietropaoli on February 09, 2016, 02:16:28 PM »
Right I mean, its definitely not something I am trying to troubleshoot, like "I am having this issue so I need to fix it".  Other than my non-purge screwup, I haven't necessarily noticed CARDBOARD oxidation flavors, but again, my understanding it that oxidation can rear its head in a number of ways.  I just really think that the beers coming out of this area are totally original, and achieving the flavor (and keeping it) is a complex task. 

So this is really just me trying to improve my process to make the best beer possible (that will last as long as possible) ;D
53
Commercial Beer Reviews / Re: Guinness Nitro IPA
« Last post by euge on February 09, 2016, 02:13:38 PM »
I wish I had read this thread before buying. Tastes like unbalanced homebrew: too roastily bitter compounded by hop bitterness. The nitro is actually a detriment because this IPA probably would taste better with co2. And it goes flat almost immediately which is like tripping a thief on the run.

So I expect the Samuel Adams "Nitros" will be as equally bad.
54
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by euge on February 09, 2016, 01:57:48 PM »
Judging by the lacing that was about 5 sips. Not bad. ;D
55
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« Last post by denny on February 09, 2016, 01:46:55 PM »

OK, I get that beer can be oxidized by not p[urging.  But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?

This guy does process engineering at ABI and wrote this as his doctorate thesis. 

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf

He says the risk is reduced with pellets as opposed to whole cones, but some oxygen ingress is inevitable with dry hopping (it can be mitigated with purging, flushing the hop material, etc.).  He also had a pretty information-rich Reddit thread, but I don't think he went much into oxidation from dry hopping in it)

Again, anecdotally, Kimmich supposedly has his levels down in (I think) the double-digits per billion, which I have to imagine has some effect on the shelf life of the beer (I have had 8-9 month old Heady and it does change, but it is still excellent).  I also think the yeast in that beer is very good at cleaving glycoside bonds, which makes the beer better over time.  Though thats not verified   :D

Not saying other canning breweries don't achieve the same things with some of their beers, I just haven't tasted them.  So I guess in trying to make a great beer, I am trying to eliminate my process flaws one at a time

Thanks for that info, Mike.  I winder if this is something that's more theoretical than actual.  I've certainly never noticed oxidation due to dry hopping.  Whether that means it doesn't happen for me or I'm blind to it, I don't know.
56
Zymurgy / Re: New year, new Zymurgy editor!
« Last post by Dave Carpenter on February 09, 2016, 01:37:48 PM »
Thanks for all of the warm welcomes and well wishes! And a big, imperial, extra-hoppy Thank You! to Jill for trusting me with the magazine and taking the time to answer my innumerable questions on top of everything else she has to do. Jill gave me my very first break as a writer in the Nov/Dec 2012 issue of Zymurgy, and it's a real honor to have this opportunity.

I'm excited to continue delivering the informative and entertaining content that readers have come to expect, and I look forward to meeting as many AHA members as I can at Homebrew Con, at AHA rallies, and in the pages of Zymurgy.

Cheers!
Dave
57
General Homebrew Discussion / Re: Pressurized Racking/Transfer
« Last post by mpietropaoli on February 09, 2016, 01:07:40 PM »
I transfer from better bottles to kegs through the dip tube with gravity. PRV must remain open or a spunding valve needs to be connected to the gas post. It's a very slow transfer.

Nice, thanks, I will probably just try with the PRV open.  Have you noticed any benefit in flavor stability since doing this?
58
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« Last post by mpietropaoli on February 09, 2016, 01:04:51 PM »

OK, I get that beer can be oxidized by not p[urging.  But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?

This guy does process engineering at ABI and wrote this as his doctorate thesis. 

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf

He says the risk is reduced with pellets as opposed to whole cones, but some oxygen ingress is inevitable with dry hopping (it can be mitigated with purging, flushing the hop material, etc.).  He also had a pretty information-rich Reddit thread, but I don't think he went much into oxidation from dry hopping in it)

Again, anecdotally, Kimmich supposedly has his levels down in (I think) the double-digits per billion, which I have to imagine has some effect on the shelf life of the beer (I have had 8-9 month old Heady and it does change, but it is still excellent).  I also think the yeast in that beer is very good at cleaving glycoside bonds, which makes the beer better over time.  Though thats not verified   :D

Not saying other canning breweries don't achieve the same things with some of their beers, I just haven't tasted them.  So I guess in trying to make a great beer, I am trying to eliminate my process flaws one at a time


59
Beer Recipes / Re: Czech Amber Lager Recipe Help
« Last post by 69franx on February 09, 2016, 12:49:34 PM »
Awesome link, should be exactly what you need to get where you want to be!
60
Beer Recipes / Re: Czech Amber Lager Recipe Help
« Last post by riceral on February 09, 2016, 12:40:44 PM »
You might find this has what you are looking for:  https://www.homebrewersassociation.org/attachments/presentations/pdf/2015/2015%20AHA%20Czech%20Lagers%20-%20History,%20Brewing,%20Judging.pdf

Czech Lagers:History, Brewing, Judging Bob Hall & Randy Scorby  It's from NHC 2015.
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