21 replies to this topic

[denny]

As we get ready to head to the NHC, our schedules get a little screwy (we have one more episode before the Wrath of Conn Con)

In feedback we hear about some fun experiences and a nice gesture on the part of a listener. Also we hear from others about Denny and Marshall's recent commentary about skipping over aeration/oxygenation

In the pub, we talk our "plans" for Homebrew Con in Baltimore in June - a live Q&A, a Troubleshooters Corner, Book Signings and more! The Brewers Association gets their history on with one of America's great institutions - The Smithsonian. Denny talks his overwhelming experience at the Craft Brewers Conference. And lastly we ask "Has Craft Beer Gone Too Far?"

In the library we discuss a great article from the Counter Brew website that does a really excellent job laying in the ground work for your knowledge about Brett.

At the lab where we talk the recent obsession with the hazy style called "New England IPA". Specifically we cover the history and the theories behind the style and the infamous, hotly debated murk. And so we're going to launch a full series of explorations, because of course we will. For this first time, we're going to look at yeast impact - namely Wyeast 1056 and Wyeast 1318 in the same wort. Is one murk-tastic? And to back it up, listener Jason Faylor sent in a pair of beers with exactly this same premise so we get our tasting on (and prove that Denny and Drew can really disagree about things)

For the interview segment, we grab some time with John Holl - editor of All About Beer Magazine. We offer him a chance to lay down his opinions and his colorful New Jersey beliefs. It's an interview that exercised Denny's bleeping finger. We think we got them all!

After that, we're off to the books as we try and answer more listener questions.

Denny reminds us all to test your thermometers!

Lastly, Drew fondly explores the world of CorgiOrgy.com and some incredibly sexy Russian cakes.

[HVB]

Northeast does not equal New England

[denny]

Northeast does not equal New England

 

Yeah, I know...wish I could go back and fix that.  Sorry....

Morty made the podcast again!

[HVB]

Yeah, I know...wish I could go back and fix that.  Sorry....

Morty made the podcast again!

Also surprised when Drew said 1318 is used in Heady Topper. 

[positiveContact]

Yeah, I know...wish I could go back and fix that.  Sorry....

Morty made the podcast again!

 

is this #2 or #3?  I have to admit that I tend to skip around to different parts sometimes.

[HVB]

I am curious to see where the experiments go.  Here are 3 beers with 3 different yeast and how much haze they have.  All of these were very similar beers.

 

1450

 

S-05

 

 

1318

 

Edited by drez77, 25 May 2016 - 10:13 AM.

[positiveContact]

damn you facebook!

 

I'll check it out tonight if I remember.

[HVB]

damn you facebook!

 

I'll check it out tonight if I remember.

okay, I changed them for you

[positiveContact]

those all look pretty similar.  is that true in person as well?

[HVB]

those all look pretty similar.  is that true in person as well?

Yes to my eye they were similar - I do wear glasses though ...lol

I will also add, and this hurts to say seeing the issues I have had with it, the 1450 version was my favorite.

[positiveContact]

listening to podcast...

 

1318 = conan???  did I hear that right?  I thought they were different yeasts.

Edited by Evil_Morty, 25 May 2016 - 10:17 AM.

[HVB]

listening to podcast...

 

1318 = conan???  did I hear that right?  I thought they were different yeasts.

Look up at post #4!

 

I have never heard that Conan was 1318.  I have heard that Hill Farmstead and Tired Hands Brewing and a few others used 1318 and I have heard that Sean Hill has said he does not used Conan so that would lead me to believe they are not the same.  Conan throws off a lot of peach and I do not get that from 1318.

[neddles]

listening to podcast...

 

1318 = conan???  did I hear that right?  I thought they were different yeasts.

I have wondered that considering the history between several of the brewers up there. Would not surprise me.

[HVB]

I have wondered that considering the history between several of the brewers up there. Would not surprise me.

It would surprise me.

 

It may have started off as 1318 a long time ago but I do not think it is still what people would consider 1318.

 

Just my opinion.

[neddles]

It would surprise me.

It may have started off as 1318 a long time ago but I do not think it is still what people would consider 1318.

Just my opinion.

Well you have used both so you would know better. I have yet to use conan and was strictly going off the history.

[denny]

Also surprised when Drew said 1318 is used in Heady Topper. 

 

Yeah, I know.  But that's a rumor flying around.  Do you have more info?

is this #2 or #3?  I have to admit that I tend to skip around to different parts sometimes.

 

I think #3.

I am curious to see where the experiments go.  Here are 3 beers with 3 different yeast and how much haze they have.  All of these were very similar beers.

 

1450

 

S-05

 

 

1318

 

 

Are all of your beers that hazy?  Sorry, if that sounded like an insult...just a question.

[HVB]

 

Are all of your beers that hazy?  Sorry, if that sounded like an insult...just a question.

 

I won't say how I took that !

 

Judge for yourself, 2 lagers, one American What and the rest are IPAs or APAs

 

 

ETA: Sorry Morty I was too lazy to change from FB

Edited by drez77, 25 May 2016 - 11:48 AM.

[denny]

That answers that!  Beautiful!

[HVB]

That answers that!  Beautiful!

Thanks.  Contrary to what it seems many thing I find it harder to brew a beer that hazy than a clear one.  None of those beers have any flaked oats or wheat yet still have the haze.  I believe the haze is much more a product of the dry hop, type of hops used and most important the temperature of the dry hop and when it is done.

[neddles]

Thanks.  Contrary to what it seems many thing I find it harder to brew a beer that hazy than a clear one.  None of those beers have any flaked oats or wheat yet still have the haze.  I believe the haze is much more a product of the dry hop, type of hops used and most important the temperature of the dry hop and when it is done.

Agree on all counts.