LVBen
Well-Known Member
WTF is that last pic of? That does not look like an appealing beer. Was it in a dirty plastic glass?
Now...you guys talk as if homebrewing and clear beers are mutually exclusive.
WTF is that last pic of? That does not look like an appealing beer. Was it in a dirty plastic glass?
Personally, I would rather discuss how Biermuncher got those beers looking so good. Well, I know I am thread jacking, but damn, did you use whirlfloc/irish moss and just cold crash? Or was gelatin involved or something else?
Hey Biermuncher that's enough of that. Get back on topic now.
Here's a pic KingBrian took of a brew I sent him (he takes WAY better pics than I do):
WTF is that last pic of? That does not look like an appealing beer. Was it in a dirty plastic glass?
This thread has already been jacked one time over this sort of issue, without provoking the previous "discussion" that has since been deleted, I think we can all mostly agree that there is a definitive difference between professional brewers and homebrewers. But I will also say that this doesn't imply a gap in experience, skill, and knowledge between a professional brewer and a homebrewer. But asking a professional brewmaster about making beer clear is sorta like asking Curtis T. McMullen to solve a quadratic equation, good question for an expert, also a good question for a high school senior, you might end up with the same answer either way. You can ask the professional brewer anything you want, I am sure they'd be happy to give you their input, but that doesn't guarantee their answer will be any better or more relevant to you then an answer you'd get from a member on this board(such as Biermuncher), or any other brewer.
That's why I'd ask questions that pertain more to professional or large scale brewing as opposed to brewing in general. Of course you could go on for days asking questions about fermentation times and temperatures, whole hops or hop pellets, water quality and make-up, etc.
As mentioned before, anything really interesting that you can't learn from the internet, books, experience, or by talking to other brewers is probably locked up tight by the big boys anyway.
As I understand it: In the case of Budweiser that's part of the 'Beechwood Aging' process. The not-quite-finished-fermenting beer is put into huge horizontal tanks with the pre-boiled Beechwood spirals which make a big lattice for yeast cells to land on (tons of surface area). The beer naturally carbonates in those tanks as it finishes.Here's a question - How do they get the beer carbonated for packaging so quickly? Not sure how true it is, but my dad claims they used to go to the old Rolling Rock Brewery in Latrobe and get cases to go, that were still warm from the bottling line!
Yea, but I caught crap (and some childish name calling) from a bunch of probrewers on this board for saying I'd rather get advice from a homebrewer then a probrewer, on a thread about questions for a probrewer. Just didn't want the same to happen to anyone else.
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