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#957507 bar upgrade
Posted by jeffdj on 27 February 2012 - 11:18 AM
#978163 A Biologist St. Paddys Day
Posted by BlKtRe on 19 March 2012 - 08:21 AM
#945124 Wait for it........... [SNPA now in cans]
Posted by MolBasser on 13 February 2012 - 07:07 PM
#2292708 Any of you guys in the FB German Brewing group see the latest?
Posted by Brauer on 27 April 2016 - 04:31 AM
My only qualifications are that I am a biochemist, I am interested in the technical aspects of brewing, and I've been drinking German beer in most corners of (West) Germany for 40 years. I'm not sure if I can add anything that hasn't been said, though.Well he is old
As a scientist, that paper is the presentation of a hypothesis, perhaps a literature review, but it is impossible to evaluate since there is no data presented to support the hypothesis. Formatting it to look like a scientific paper is a bit misleading. It doubt it would pass peer review, which is almost always required for a scientific paper.
I wonder which DO meter they are using, since they usually have an upper limit of 120°F. I didn't see that noted and your materials and methods have to be identified to evaluate a claim. The fact that this goes against established practices means that there is a higher threshold of evidence required. Science works that way because there is such a large body of evidence that this is not required.
I actually use a lot of the techniques they cite. I don't worry about others. I question worrying about inletting water when the malt itself is full of oxygen, for eample. I'm sure that German breweries try to minimize oxygen, but I doubt they are adding sulfites.
Concerning the short shelf life, German breweries are often fanatical about getting their beer to taps quickly, like IPA brewers in New England, because they feel that beer starts to lose flavor as soon as it is made. Shortening the time to tap is one rational for rapid Lager fermentation schedules. They are also obsessive about tannin, which is my pet hypothesis, along with freshness, for what could be a big part of that subtle, elusive malt character famous in some beers. I suspect that those using the Augustine's yeast have figured out that yeast strain is part of that, too.
But I am not in the camp that believes it takes magic to get that quality. I know there are a lot of mediocre Lagers in the US, but I've had some spectacular ones. Notch Pilsner and von Trapp Helles are great commercial examples that I have been able to have fresh. I think I've made good examples of German styles and Caveman made a Pilsner that I thought could stand with some of the best I have had (I have no idea how many Pilsners I've had in Germany, maybe less than 25, since they aren't as common as Helles and Export).
Sorry to be so long-winded,
#2201673 What is my home brewery worth?
Posted by djinkc on 01 January 2016 - 03:21 PM
All I can tell you is I sold 2 three gallon kegs recently - $65 each. Fives aren't worth nearly that from what I hear.
If you can store it for a while I would suggest you do so. I quit for a long time and wished more stuff had been saved.
#976308 mod request - word filters
Posted by porter on 16 March 2012 - 05:42 PM
#976303 mod request - word filters
Posted by BeerBomber on 16 March 2012 - 05:39 PM
#929667 Recommend your pH meters here...
Posted by beach on 27 January 2012 - 06:03 AM
^This, constant re-ca;ibration, bought a new probe, same thing. I went to colorphast strips and the meter is gathering dust. YMMVBeachI have a Hanna Checker, and it's garbage.
#903308 how do you decorate your keezer/kegerator?
Posted by 3rd party JKor on 01 January 2012 - 02:13 PM
#3184314 Experimental Brewing 129 - Awarding Malt
Posted by positiveContact on 24 March 2021 - 10:55 AM
I do in fact enjoy malt.
#2859631 the official dry hopping filtration thread
Posted by HVB on 04 January 2019 - 12:28 PM
I've gone up to 5 oz. of pellets with one. That may be puny compared to you.
5 is a good starting point
#2645190 Coming back from a break
Posted by djinkc on 14 October 2017 - 01:11 PM
I find the water book a great soporific. You can learn everything you need to know about water in a much more understandable format by reading the water knowledge page at Bru'nwater.
I made it to page 29 in March 2016. Still on page 29.
#2531956 Won My First Medal
Posted by Area Man on 28 March 2017 - 07:50 PM
I've been back to brewing since January of last year after a multi-year layoff. I was never into competitions, but I've gotten heavily involved with the club here and they've been pushing me to start entering some beers. Finally got around to entering a few, so I entered 5 in this year's Bluebonnet Brewoff. I took second in the smoked beer category with a smoked chili ESB that I brewed damn near a year ago.
While I've never put a lot of stock into competitions, it does feel pretty good to win something for a recipe I designed and brewed myself. I entered a Trappist single (my house beer) that actually scored higher, but the category was tougher. For one, it's hard to get attention with a small beer in that category. The biggest problem is that it was undercarbed. Not sure why, but I chalk it up to being my first time using my Beer Gun.
Our club is relatively small, but we had a blast. And I got some damn good feedback on the stuff I entered. I can kinda see why people get into the competitions!
#2528659 Yeast ideas, one yeast for three beers
Posted by Stains_not_here_man on 23 March 2017 - 11:30 AM
#2418459 May I have your attention... introducing the Trub Trapper!
Posted by SchwanzBrewer on 03 November 2016 - 05:36 PM
Only really helps if you do inline chilling like I do. Don't want debris in the chillers. It's something like that, a higher placed dip tube, or a grant.
#2332780 30 Minute boil - follow up
Posted by HVB on 23 June 2016 - 08:18 AM
Thanks for the followup report! I have to say I'm not too surprised by your results. At PNWHC last year I sampled an IPA that supposedly had a 20 min. mash and a 20 min. boil. It was an outstanding beer. I intend to try that one of these days.
I think for me it was getting over the mental stumbling block that was the 60 minute boil ( 90 for Pils malt ) that seems to be drilled into my head from early on and then listening to Jamil on the BN podcasts latter on just saying again that the boil times are needed and "good for beer." I am glad for your post about the 20 minute beer and some others that helped me move this way. I love brewing and I love beer but with other family and life commitments saving a bit of time is very helpful.
#2292356 INteresting article about New Enland IPA
Posted by HVB on 26 April 2016 - 12:11 PM
Haze rules!!
I figured we all needed a break from low oxygen brewing
#2265847 Post a picture of your pint...
Posted by Bklmt2000 on 21 March 2016 - 07:41 AM
My Mosaic/Columbus IPA, absolutely delish:
#2191731 The case for session double IPA
Posted by positiveContact on 16 December 2015 - 11:41 AM
it can't really be "session" at that ABV. that is just a very hoppy IPA.
#1017283 FWH with a batch sparge - 2 questions
Posted by denny on 24 April 2012 - 11:27 AM
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