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Old 03-24-2013, 09:48 PM   #31
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I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.



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Old 03-24-2013, 09:49 PM   #32
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Originally Posted by Piratwolf View Post
I agree that it's not useless. It's just not necessary in many cases. But with care either way works fine, and the beauty of home brewing is that we can do what works for us.

Here's another myth: grain bill & hop schedule are more important to great beer than healthy fermentation.

I just use them when bulk aging. Besides that once the yeast clears its pretty much kegging time on 90% of all my beers.


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Old 03-24-2013, 09:51 PM   #33
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I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.
Big time myth about off flavors going away (excluding diacetyl). Never worked for me. Crappy beer + 6 months = 6 month old crappy beer.
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Old 03-24-2013, 09:52 PM   #34
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Originally Posted by bob3000 View Post
I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.
HSA is not a myth. Neither is autolysis.

Perhaps it's less common than it used to be, but it's not a myth.

A "myth" means a fable, something that isn't true. HSA is real, although not likely. Autolysis is real, although not likely in a reasonable amount of time in a homebrew setting.

I hear all the time on this forum that both are myths- but they aren't.

I agree that "aging fixes everything" is a silly myth that needs to die.
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Old 03-24-2013, 10:02 PM   #35
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No it doesn't, if I come in and look at my fermenter 2 weeks after closing it up and it is bubbleing like crazy doesn't mean it's fermenting. Temp could have rising or someone could have bumped it causing off gasing
Agreed. That was not the situation I was describing, however.

If the airlock is vigorouly bubbling within a day or so after you pitched, you know that fermentation has started. Just because it isn't bubbling does not mean that fermentation has not started.
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Old 03-24-2013, 10:09 PM   #36
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Quote:
Originally Posted by Yooper View Post
HSA is not a myth. Neither is autolysis.

Perhaps it's less common than it used to be, but it's not a myth.

A "myth" means a fable, something that isn't true. HSA is real, although not likely. Autolysis is real, although not likely in a reasonable amount of time in a homebrew setting.

I hear all the time on this forum that both are myths- but they aren't.
On the homebrew scale, HSA is a nonfactor.

On the homebrew scale, autolysis is a nonfactor.

I see these posted time and time again as boogeymen to be scared of. I could pull up revvy's HSA thread, along with the various citations and sources, but that's the kind of thing that should go in the article, no?

Autolysis is mentioned all the time, as well, with the "old wisdom" of racking your beer the moment it hits terminal gravity. That's totally unnecesary. Lots of brewers leave their beer on the yeast cake for weeks - sometimes months - with no ill effects. So on the homebrew scale, yeah, it's a myth.


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I agree that "aging fixes everything" is a silly myth that needs to die.
Who pushes this myth? Age will fix some flaws due to brewing process. It won't fix anything close to "everything", and odds are, the beer would have been better had the "fix" never been needed.



Sheesh, Yooper. This feels like the "well, actually..." derails we get in the "funny things overheard" thread from time to time.
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Old 03-24-2013, 10:13 PM   #37
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You have to literally sterilize every object/surface that comes into contact with your beer. I chuckle when I read posts about people who boil their yeast starters in glass flasks or flame the surface of the smack packs. A reasonable amount of sanitation is needed to prevent infection, but you're going to inoculate your starter wort with millions, if not billions, of yeast cells. I boil my starters in a household pot, chill (uncovered) in an ice bath in the kitchen sink, and after five years of brewing have never had an infection, or even the slightest sign of one.

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Old 03-24-2013, 10:15 PM   #38
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+1 on the brewing your own beer is cheaper, The LHBS has a sign up that says brew your own and save money, I chuckle every time I walk in.
You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?
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Old 03-24-2013, 10:15 PM   #39
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You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?
Because most of us keep buying more and more gear.
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Old 03-24-2013, 10:19 PM   #40
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Originally Posted by homebrewdad

Because most of us keep buying more and more gear.
That doesn't mean it's not cheaper I bought a starter kit and have well made up for it in just three batches. I would have spent around 350$ on the red ale, IPA, and barley wine I've made


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