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Old 12-07-2012, 02:58 PM   #11
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These guys did something similar, seems like a lot of fun.

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Old 12-07-2012, 08:10 PM   #12
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Shucks, and here I thought I had a hell of an original idea...

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 12-07-2012, 08:32 PM   #13
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Seeing as how I'm a guy in his mid thirties who still runs a D&D community site (the Red Dragon Inn), I'm loving this idea, OP.

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Old 12-07-2012, 08:38 PM   #14
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Quote:
Originally Posted by tmoney645 View Post
These guys did something similar, seems like a lot of fun. "Diced-Hopped IPA"
and i think this points to an important idea, IMO: limits around your randomness. in the video's case, they randomized the late additions. you don't want to randomize the bittering hops lest the dice tell you to add 20 oz of columbus.

in the same way, i wouldn't want the dice to tell me to use 1 pound of 2-row and 15 pounds of C-60. yuck. i'm a former (reformed?) DnDer so i'm just looking out for y'all.
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Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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Old 12-07-2012, 08:44 PM   #15
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I haven't delved (is that the right verb?) in 4-5 years but I still have my dice. Alfred, my cleric, would heartily approve of this endeavor.

Dammit, now I want to play again. Anyone in my area?

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Old 12-07-2012, 08:46 PM   #16
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I'm an experienced idiot and an amateur beer brewer, so I think making this game a community enterprise is our best bet. I am unfamiliar with a lot of the grain varieties, so terms like C-60 don't mean as much to me just yet.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 12-07-2012, 09:04 PM   #17
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I am unfamiliar with a lot of the grain varieties, so terms like C-60 don't mean as much to me just yet.
C-60 is crystal 60, AKA crystal malt with a lovibond (color) rating of 60. generally you want to keep crystals under 20% of your malt bill. my previously stated example would yield a sickly sweet, low-attenuation beer because it contained way too much crystal. you want the majority of your grain bill to be made up of base malts: 2-row, marris otter, pilsen, pale ale, etc.
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What hops should I grow? Hop grower's comparison table

Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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Old 12-07-2012, 09:08 PM   #18
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Anyone else think of this right away?

http://youtu.be/goeewaFNulo

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Old 12-07-2012, 09:30 PM   #19
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Quote:
Originally Posted by DMartin View Post
I haven't delved (is that the right verb?) in 4-5 years but I still have my dice. Alfred, my cleric, would heartily approve of this endeavor.

Dammit, now I want to play again. Anyone in my area?
I'm miles from you, but you could always come do a play by post game with us at the Inn.
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Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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Old 12-07-2012, 09:34 PM   #20
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Quote:
Originally Posted by sweetcell View Post
and i think this points to an important idea, IMO: limits around your randomness. in the video's case, they randomized the late additions. you don't want to randomize the bittering hops lest the dice tell you to add 20 oz of columbus.

in the same way, i wouldn't want the dice to tell me to use 1 pound of 2-row and 15 pounds of C-60. yuck. i'm a former (reformed?) DnDer so i'm just looking out for y'all.
See, I think that the way to do this is to utilize tables, much like the old school D&D treasure/monster/encounter tables.

Roll against those tables, but use reason.


Something like this:

Roll d20 to determine base malt (but understand that you will only be rolling for 2 row, pils, maris otter, etc).

Roll for specialty grains. Maybe roll a set # of times, roll again if you hit a certain number, etc.

Roll for bittering hops.

Roll for aroma hops.

Roll for flavor hops.

Etc.


Do some controlled randomness, as opposed to just pure madness.

Sigh. Now, the nerd in me wants to write a web script that generates a recipe for you.
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Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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