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Murphy's FTW

Coming from a firefighter perspective I think its BS that your friend would put the others living in his apartment complex live's at risk using his burner in that manner and storing his propane tanks inside. Homebrew brother of mine or not I still feel this way. And how it came into the PD and FD hands, well so be it.

*insert slow clap*

There is no correlation between clarity of wort and clarity of the finished beer.

 

I've had (many) batches of beer go into the primary or keg that were less (sometimes, way less) than clear, but dropped bright in the fermenter/keg, as I'd wager many of us here in this forum have experienced.

 

What's weird (IMO) is seeing reduced clarity as the beer progresses from brewday -> fermenter -> keg/bottle -> glass.

He told me so and left me the stuff to make his favorite beer this morning.  Today Ill be brewing a Citra Wheat.  Thanks Easter Bunny

 

This was a beer inspired by Founder's Mosaic Promise; I can't get it locally, I have to drive to NJ to get it. The original beer clocks in at 5.5% with 50 IBUs, and a SRM around 5. As the name suggests, this is a SMaSH of Golden Promise and Mosaic. I did my own twist; It finished at 6%, 45 IBUs, I did a steeping of hops during the chilling process and a slightly darker color (I boiled for 90 minutes for more Millard Reaction and body) a spot on clone? no way. Maybe I'll try next time; but its a surprisingly flavorful, hoppy beer with minimum ingredients. It was fermented with US-05; A lot of flavor coming from the hops; there's a piney, peppery flavor that plays well with the malt.

 

I think it was easy to misunderstand what they were saying as an attack on 99.5% brewers. It was easy to read their ideas as: "You've been doing it wrong and if you can't understand 'IT' then hey, your tastebuds suck and so does your beer."

 

I was removed from the Advanced German brewing forum but had stopped reading it altogether due to all of the "It" discussion. The tipping point for me was when someone was claiming that they had found a way to get "IT" by mashing at ~10+ different temperatures. Sounded like the mash would take you hours to complete. All I could think was that real German brewers would be laughing their asses off if they heard that crap.

 

Maybe it has some merit even if all that comes out of it is brewtan being used to make better beer. I've spent a lot of thought on uncomplicating my brewday but still making good beer. There was a time when my brewdays were so long that I was ready to give it up and I'm not willing to go back to that.

C... this is the type of beer I would make for my wife and she comes up with some weird perceptions... This tastes like soap to me. This one is really banana-y. This one tastes like meat! Really? 

She is using some pretty good descriptors of common brewing off-flavors. 

I'd probably go higher on ibus. At least 60 on a beer with that much malt.