Grinder12000

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What I don't know I'll obsess over.

Grinders Island

Carboys = Heidi-weizen #2, Six Malt Amber
In Bottle = Allagash Grand Cru (1.5 years old, starting to get better), Bavarian Hefeweizen (awesome), Fantastic Indian Brown, Wonderful Coffee Stout,
on deck ?

Otis The Drunk

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Yeah I did a lot of acid in the 1970's

I know what your talking about though, I see mine in shapes.

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Toxic Waste Brewery

Currently in Primary: zip
Currently in Secondary: Dry Stout
Bottle Conditioning: Not a Thing
Drinking: Run of the mill Pale Ale
What's Next: Lake Walk Pale Ale

The Liver is Evil, therefore it must be punished

Revvy

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It would be intersting to see if you can pull the ingredients of a recipe together by crayola colors alone...BUT I don't think the elusive Rogue Hazelnut issue (which we've talked about before) is a single ingredient issue but a playoff of certain factors or combination of things that you may never be able to nail....It may even be something like umami (which some people claim is a myth, but I believe I can taste it, even right now in my mind.)

UMAMI Information Center - Home

It would be interesting to see if you could take a certain beer from wort , through green, all the way through several months in the bottle...and see how much your perceptions/colors change...

That might help you get a handle of it...like a way to Codify it somehow...

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Grinder12000

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LOL - Revvy - I was thinking about that a few posts ago. I know my Rogue Hazelnut Clone has color shifted in the last few week.

I might have to put my coloring on my recipe/brew blog.

I wonder what an infection "looks like" LOL

Otis - shapes?? cool! (OK - how many home brewers now thing we are REAL crazy).

__________________
What I don't know I'll obsess over.

Grinders Island

Carboys = Heidi-weizen #2, Six Malt Amber
In Bottle = Allagash Grand Cru (1.5 years old, starting to get better), Bavarian Hefeweizen (awesome), Fantastic Indian Brown, Wonderful Coffee Stout,
on deck ?

Revvy

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Oh I just got another idea if you got the time and patience to work through it...


Get yourself a french press coffee maker;



And build up a note card library of each grain....Take maybe a couple ounces of each grain, and steep it in a couple cups of hot water, drink it and then "color" it.

DO this over time, like whenever you pick up grain for a recipe, get a couple ounces more for this experiment. And start to build up a notecard taste/color library for each grain...Do both Base and Specialty Grains

Draw on the card and then note what the grain was, including lovibond and stuff.

Once you get through the base and specialtys grain, maybe then do the same thing with a fixed amount of two row and a fixed amount of hops....you may have to actually ferment these micro batches though. BUT it might work if you just were to steep the hop with the grain tea as well..

I guess you have to include adjuncts as well.

Then you could start doing combinations of grains....

After doing this, would have built up you mental and pictoral repetroir of ingredients.

You SHOULD with practice be able to construct a beer based on your cards, and also perhaps be able to deconstruct beers as well...

Oh also, anytime you taste a commercial beer, don't forget to do a card on it, and label what the beer is, that might help you to be able to deconstruct those later.

WOW, this is weired but it kinda reminds me of what I talk about in my E-Book on what I called "practical mysticism", and the 6 weeks course I used to teach based on it...there's a series of exercises I took the participants through to change the patterns of how they perceive the world...I dunno if reading it would help...at least the exercises I mention in it, they may be helpful.

Internet Archive: Details: Knowing God, Knowing Ourselves; a primer for 21st century mystics

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FatDuc

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Quote:

A child-like man is not a man whose development has been arrested; on the contrary, he is a man who has given himself a chance of continuing to develop long after most adults have muffled themselves in the cocoon of middle-aged habit and convention. Aldous Huxley

Fat Duc Brewing
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GAbrewer

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You read my mind.

Grinder12000

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On a side note - you mentioned a french press and just the other day I came to the realization that when I make coffee in my percolator (remember those) it is like mashing coffee.

Back OT - I think MY perception to "taste color" changes so I'm not sure if your idea would work.

For example. I bottled a Milk Stout which looked very dark with whitish shadows near the beginning. Would I see ANY white if I did not know it was a Milk Stout?? So perhaps my mind plays tricks on my perception.

__________________
What I don't know I'll obsess over.

Grinders Island

Carboys = Heidi-weizen #2, Six Malt Amber
In Bottle = Allagash Grand Cru (1.5 years old, starting to get better), Bavarian Hefeweizen (awesome), Fantastic Indian Brown, Wonderful Coffee Stout,
on deck ?

Laughing_Gnome_Invisible

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I tend to see all non tangible experiences as colours and moving lines. Ever since I was a kid I saw music this way too......And then Windows media player came along with those theme thingies and did pretty much what my mind does for me anyway. They kinda took the fun out of it if I sit and watch that stuff.

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The magic talking snake is dead, and the meek shall inherit the Earth.....If that's OK with everyone.

Revvy

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Your talking one of those old style like this?



You know, I should go get one...If remember they make the best coffee...

I was talking to an allgrain brewer in England, and they often use
a certain brand of 5 gallon or larger electric or gas powered coffee urn as their mash tuns, (I forgot their brand namename) but they are like this



And that's just a large percolator, they have a top basket on them as well..

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