[denny]

I mean, I don't care for helles, but I don't go around shouting about it!   

[klickitat jim]

I mean, I don't care for helles, but I don't go around shouting about it!   

Too Budweisery for your bud palate?

[hackrsackr]

Let’s not forget breweries need to sell their beer and turn over tanks. Good luck selling a tank of kolsch or pils faster than an over hopped anything. I’m not a fan of many popular things (pop music, reality tv, song and dance comps, malls, savage warrior gladiator runs), but people love that stuff and companies make a crap ton of money schlepping these products (looking at you Timberlake, #horriblehalftimeshow.) IPA will be around until demand dissipates, If the market starts to demand pils, pils will be made. The problem is that for 75 years or so pils variants were all that were available here. So in that sense IPA’s dominance over the past 15 years, pales to the 150 years or so, of pils marketplace dominance. A great kolsch or pils in a market with little demand for it, will equate to a loss, or at the very least, a significant opportunity cost to the brewery.

“Cash rules everything around me, C.R.E.A.M. get the money!” Method Man


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[Bilsch]

It's so trendy to dislike IPA.  I'm not trendy.  I'd say at least 75% of the beers I drink are IPA.  I love them.  I don't find I get palate burnout.  i can easily drink an IPA and then switch to a more subtle style.  What's wrong with you people?  😉

Trendy, not trendy.. who can keep up with what is in fashion from month to month?
Pils to me though is like the little black dress of beers. Always in style.

[Robert]

Pils to me though is like the little black dress of beers. Always in style.

I am totally stealing that line!

[Robert]

Yea I thought so.  So 4.7 is only for a “top up”. The full force carbonation.


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But it doesn't preclude full force carbonation, and most (non German at least) plants do full force carb.  There are advantages K points out at other places to higher temps and lower pressures in fermentation and maturation. 

The Practical Brewer, MBAA 1977 is probably representative of most modern procedure. P. 229 the level of CO2  in beer after normal fermentation is 1.2 v/v.... p.248-9 (modern storage process) covers upward fermentation from 8°-10°C rising to 16°C, crash cooled, chillproofed and filtered, and carbonated.  This is all consistent with K but clarifies the low level of natural carbonation to be supplemented post filtration.

[hackrsackr]

How does every topic derail into Kunze and German brewing? 🤦‍♂️

Why I’m not a big fan of these forums any longer.


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[Stevie]

Just heard James Spencer pronounce NE IPA “Knee-Puh.” People that actually say knee-puh should be wedgied, swirlied, and smacked with a rubber hose.

[swampale]

I have 13 gallons of IPA on tap at the moment. Done for awhile. Now it is time to brew lagers until late summer. Then it is time to brew, well you guessed it.

[dmtaylor]

Just heard James Spencer pronounce NE IPA “Knee-Puh.” People that actually say knee-puh should be wedgied, swirlied, and smacked with a rubber hose.

I keep calling it "North East", as opposed to "Northwest".  I never call it "juicy".

[klickitat jim]

Chaka say "Knee-pa.... knee-pa, juicy!"

[Robert]

Chaka say "Knee-pa.... knee-pa, juicy!"

😂

[klickitat jim]

Crap, now I have to make one just for that label

[dmtaylor]

Jim... that was friggin AWESOME!!!!   

[Robert]

Crap, now I have to make one just for that label

I just remembered one I brewed back in the day (It was a Ballantine XXX knockoff) just to use a name on the label:  Tonya Harding's Kneecap Ale.  If only Knee-Pa had been a thing then!