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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Homebrewing myths that need to die
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Old 03-24-2013, 11:20 PM   #41
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You can defiantly save money. I can make 5 gallons of IPA for 50-60$
What the hell kind of IPA's are you making! If your recipe calls for Brewers Gold, use hops next time.
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Old 03-24-2013, 11:23 PM   #42
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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.




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.
You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.
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Old 03-24-2013, 11:25 PM   #43
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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?
i just hit the threshold of not saving money anymore by home brewing. it was a nice thought starting out, but equipment upgrades always seem to happen. i've spent thousands on equipment and i don't even have a herms or rims. yet.
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Old 03-24-2013, 11:29 PM   #44
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I am just saying I do save money. Just because you guys continue to upgrade doesn't mean everyone does. I am perfectly happy with 5 gallon batches that I can make now

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Old 03-24-2013, 11:29 PM   #45
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You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.
Tow-may-tow, tow-mah-tow. For homebrewing, I count these as myths; the risk level is neglible for the typical home brewer. They certainly should not be the boogeyman that get thrown around.

But hey, every article I write has an opinion slant to it - I don't pretend otherwise. Feel free to write me off as a crackpot.
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Old 03-24-2013, 11:30 PM   #46
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All homebrewers agree on the best practices to follow when brewing your own.

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Old 03-24-2013, 11:31 PM   #47
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I am just saying I do save money. Just because you guys continue to upgrade doesn't mean everyone does. I am perfectly happy with 5 gallon batches that I can make now
And that's fantastic! But it's pretty typical to see homebrewrs who don't save money (but do make great beer).
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Old 03-24-2013, 11:32 PM   #48
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You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.
I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."
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Old 03-24-2013, 11:37 PM   #49
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I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."
I would never suggest that something is a myth because I don't taste it. I don't think my palate is particularly sensitive.

I'm basing my information on the various studies and such that I read, as opposed to the "old wisdom" thats gets repeated time and time again (rack your beer as soon as gravity is stable, or you'll get autolysis).
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Old 03-24-2013, 11:40 PM   #50
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Tow-may-tow, tow-mah-tow. For homebrewing, I count these as myths; the risk level is neglible for the typical home brewer. They certainly should not be the boogeyman that get thrown around.

But hey, every article I write has an opinion slant to it - I don't pretend otherwise. Feel free to write me off as a crackpot.
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I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."
I have a real issue with saying that just because something is less common than preached, it's a myth.

There are quite a few people who are genetically unable to taste diacetyl. That doesn't make diacetyl a myth when it's in their beers. They are just not aware of it.

You asked for homebrewing "myths" to write about, and I gave you several that I am aware of. They are not my opinion, but based on fact and scientific papers. If your opinion is that these truths are myths, then I have no part of offering advise.
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