Author Topic: Ah ha moment  (Read 508 times)

Online klickitat jim

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Ah ha moment
« on: February 12, 2014, 07:20:22 AM »
I now know what cloying means. Tapped my first run at an Irish Red. Its got potential but 2 lbs carared and a pound of C80 is about double what I need. Actually what I need is a tongue squeegee

Offline mtnrockhopper

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Re: Ah ha moment
« Reply #1 on: February 12, 2014, 07:23:39 AM »
Three pounds in 5 gallons? That goes on pancakes.
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Online klickitat jim

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Re: Ah ha moment
« Reply #2 on: February 12, 2014, 07:26:49 AM »
Ya think?

Offline speed

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Re: Ah ha moment
« Reply #3 on: February 12, 2014, 07:31:36 AM »
Was this a known recipe or did you make it up?

Online klickitat jim

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Re: Ah ha moment
« Reply #4 on: February 12, 2014, 08:01:07 AM »
It was a find a use for carared recipe I made up. If carared isn't a carmel/ crystal malt, it sure tries to be.

Online klickitat jim

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Re: Ah ha moment
« Reply #5 on: February 12, 2014, 08:03:12 AM »
Or someone sold me c60 thinking it's the same thing. Possible

Offline Steve in TX

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Re: Ah ha moment
« Reply #6 on: February 12, 2014, 08:03:13 AM »
Cloying to me = grocery store cupcakes.

Online klickitat jim

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Re: Ah ha moment
« Reply #7 on: February 12, 2014, 08:04:49 AM »
Cloying to me = grocery store cupcakes.

Or the syrup scene from Supertroopers

Offline Steve in TX

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Re: Ah ha moment
« Reply #8 on: February 12, 2014, 08:10:54 AM »
I read that in close up angles, they were actually chugging syrup.

Offline Pinski

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Re: Ah ha moment
« Reply #9 on: February 12, 2014, 08:15:04 AM »
If it's good you could lager it and blend with something really dry.
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Offline reverseapachemaster

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Re: Ah ha moment
« Reply #10 on: February 12, 2014, 08:24:57 AM »
Cut it with those IPAs you can't seem to get rid of.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing but I'm also a lawyer: The Kielich Law Firm

Online klickitat jim

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Re: Ah ha moment
« Reply #11 on: February 12, 2014, 08:44:53 AM »
Great idea. Its not horrible, but not what I wanted.

Offline morticaixavier

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Re: Ah ha moment
« Reply #12 on: February 12, 2014, 09:02:35 AM »
Cloying to me = grocery store cupcakes.

Or the syrup scene from Supertroopers

good maple syrup is not actually all that cloying. I will take a shot of grade B dark amber every now and again.
"Creativity is the residue of wasted time" - A. Einstein

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Offline majorvices

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Re: Ah ha moment
« Reply #13 on: February 12, 2014, 09:06:54 AM »
I haven't used more than 12% cara red in any beer and when I have used it I have left out crystal malt completely. In face, while I do keep some crystal malt on hand most of my recipes I don't use it very often, and when I do it is never over 5%. Crystal malt is a great tool, but for some reason most homebrewers (and far too many commercial brewers, as well) tend to add it to everything. Also, unless I am brewing a lower gravity beer I mash almost all my beers between 148-150.
Keith Y.
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Re: Ah ha moment
« Reply #14 on: February 12, 2014, 09:40:45 AM »
I'm with you, Keith. Far too many homebrews in competition have an overly 'wet' finish that fails to dry. Excessive crystal use and too high mashing temperatures seem to be endemic in the homebrew mindset. When a brewer first mentioned that he mashed at low temperatures like you do, I thought he was crazy. I've since found that mashing at lower temperatures like that are the way to go. Brewers need to understand that they don't have to make beer the crystal/high temp way. You make cleaner, more drinkable beers by avoiding that method. It also allows you to use less bittering since the beer dries out better and doesn't need a ton of bittering to balance. 
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