239 replies to this topic

[Steve Urquell]

I'll brew a batch of my Hoppy German pils as soon as I get my brewtan. Exact same ingredients--same malt sack, hop pound, yeast harvest. Should be able to compare it side by side with the last batch with the caveat of the last batch being aged a bit longer.

[Big Nake]

I'll brew a batch of my Hoppy German pils as soon as I get my brewtan. Exact same ingredients--same malt sack, hop pound, yeast harvest. Should be able to compare it side by side with the last batch with the caveat of the last batch being aged a bit longer.

Nice call. Should give you a good impression on whether there is a difference. I rarely have "the same exact beer" available in 2 separate batches so that will be harder for me to do but I make my helles A LOT. Of course I used this Barke Pils on the last one so I have some variables that are hard to control.

[denny]

What are you anticipating?

 

Enhanced clarity, stability and maybe flavor.

I'll brew a batch of my Hoppy German pils as soon as I get my brewtan. Exact same ingredients--same malt sack, hop pound, yeast harvest. Should be able to compare it side by side with the last batch with the caveat of the last batch being aged a bit longer.

 

Exactly what I did.  The beers have been crashed for a couple days.  Today I'll be taking a gravity sample/taster.  I made them only a day apart to minimize the age difference.

Edited by denny, 14 June 2016 - 09:33 AM.

[neddles]

Enhanced clarity, stability and maybe flavor.

Wait, you're having clarity issues?

 

Also, how are you going to objectively determine the stability part of it.

[denny]

Wait, you're having clarity issues?

 

Also, how are you going to objectively determine the stability part of it.

 

Nope, I'm not.  At least not usually.  For stability I'll have to either bottle part of it, or set aside some partial kegs.  That won't happen immediately, although I hope to get some impressions about it from the initital tastings.  And stability (to me) doesn't just involve aging.  It also implies a reduction in oxidative reactions.

[SchwanzBrewer]

I'll be using it in a german pils at the end of the month. No split or comparison. I will be using the same recipe I used last time though.

[Mya]

My biggest hope is that it'll contribute to long term stability, as many of my brews have a long serving period (hard to drink it all up)

[SchwanzBrewer]

My biggest hope is that it'll contribute to long term stability, as many of my brews have a long serving period (hard to drink it all up)

 

I have the opposite problem. My beer is at my FIL's house. He has a bar on his back porch and a TV. It's basically the local pub for the neighborhood and they all drink my beer. Damn good thing I make 1bbl batches because it would be gone in a heartbeat if I did anything less.

 

Downside is that I only average 1 brew a month. I used to double that at least when I did 5-10 gallon batches.

[Big Nake]

As far as "drinking my own beer" goes, I'm doing the equivalent of living paycheck to paycheck. I had a break from brewing, lost a batch in there somewhere and had guests multiple weekends in a row. I still have been but I don't have much of a backup at the moment.

[neddles]

As far as "drinking my own beer" goes, I'm doing the equivalent of living paycheck to paycheck. I had a break from brewing, lost a batch in there somewhere and had guests multiple weekends in a row. I still have been but I don't have much of a backup at the moment.

Due to a 6 wk layoff and several social events I am damn near dry. Two beers about to be dry hopped will rescue me soon enough.

[Mya]

I just brewed batch 5 of 2016, which puts me actually over capacity until my bitter kicks.

[cavman]

I just brewed batch 5 of 2016, which puts me actually over capacity until my bitter kicks.

Sounds like you need to drink know more.

[porter]

As far as "drinking my own beer" goes, I'm doing the equivalent of living paycheck to paycheck. I had a break from brewing, lost a batch in there somewhere and had guests multiple weekends in a row. I still have been but I don't have much of a backup at the moment.

 

Sounds like time to upgrade to 10 gallons, especially for the more storable styles.

[Steve Urquell]

Any reason Brewtan can't be vacuum sealed and frozen? Shelf life reads 1yr.

[SchwanzBrewer]

Any reason Brewtan can't be vacuum sealed and frozen? Shelf life reads 1yr.

 

I don't see why not. And the shelf life is probably longer than that, but it might be a little less effective. Not like it's yeast.

[matt6150]

I don't see why not. And the shelf life is probably longer than that, but it might be a little less effective. Not like it's yeast.

Kinda looks like it though.

[HVB]

Lets bring this back

 

https://brulosophy.c...riment-results/

 

I know it is not the end all be all but I thought this was interesting.

 

 

The 25 participants who made the correct selection in the triangle test were instructed to compare only the 2 different beers, still blind to the variable in question, and asked about their preference. In all, 15 tasters reported preferring the beer under normal conditions, 5 said they liked the LODO beer more, 3  people had no preference despite noticing a difference, and 2 tasters felt there was no difference between the beers.

[positiveContact]

Lets bring this back

 

https://brulosophy.c...riment-results/

 

I know it is not the end all be all but I thought this was interesting.

 

it never clicked with me that SMB = campden tablet.  I already use those   granted only 1 tablet for 14-15 gal of water to remove chlorine/chloramine.

 

so based on what I'm seeing here they are putting something like 12X the SMB into their stuff than I would put in just to treat my city water?

 

I put in about 440 mg, they are putting in 100 mg/L which would be about 100mg/L * 56 L = 5600mg.  (note: 56 L = 15 gal which is about the amount of water I usually start with)

Edited by Evil_Morty, 10 April 2017 - 07:02 AM.

[positiveContact]

so LODO - a great way to get that egg smell into your beer!

[Seven]

Who knew that "it" = egg?