Why is it when I listen to Jamil and John, they seem to say... - Page 3 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Why is it when I listen to Jamil and John, they seem to say...

Reply
 
Thread Tools
Old 04-01-2010, 03:43 PM   #21
lurker18
HBT_LIFETIMESUPPORTER.png
 
lurker18's Avatar
Recipes 
 
Mar 2009
Winnipeg, MB
Posts: 641
Liked 24 Times on 23 Posts


From the times I have listened to JZ and John, comparing MOST home brewers to them is like comparing a brew pub to BMC, not in the quality, but in the equipment and experiance they have. JZ is working off a very good ystem that many of us dream about and will never have, and he has brewed hundred or thousands of batches on the system. He has this dialed in. Also, it comes up that he is quite anal about doing things, and this is not a bad thing. Everything is always done top notch, from yeast pitching, temperature controll, sanitization, etc., and if there is a fault it goes down the drain. I think if we all had the skill and experiance, and the system that those guys work with, we all could cut a few days off our brewing schedule.

 
Reply With Quote
Old 04-01-2010, 03:57 PM   #22
babalu87
Recipes 
 
Feb 2008
Middleborough, MA
Posts: 1,895
Liked 8 Times on 7 Posts


Quote:
Originally Posted by jkarp View Post
As you listen to Jamil's shows more, you'll find he doesn't do competitions anymore
Did you see h ow many entires he had in last years NHC?

 
Reply With Quote
Old 04-01-2010, 04:04 PM   #23
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


Quote:
Originally Posted by ajwillys View Post

1) Having the proper amount of properly prepared yeast.
2) Maintaining precise temperature control over the fermentation.
3) Cold crashing (really cold and for awhile)
Bingo. Every pub is serving beer younger than 28 days, usually 21 days. You guys can all call up Vinny and tell him how much better his beer would be if he brewed like you. When he gets done laughing he might calmly explain that your process sucks if your beers don't taste clean a few weeks after brewing.

 
Reply With Quote
Old 04-01-2010, 04:05 PM   #24
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


Quote:
Originally Posted by lurker18 View Post
From the times I have listened to JZ and John, comparing MOST home brewers to them is like comparing a brew pub to BMC, not in the quality, but in the equipment and experiance they have. JZ is working off a very good ystem that many of us dream about and will never have, and he has brewed hundred or thousands of batches on the system. He has this dialed in. Also, it comes up that he is quite anal about doing things, and this is not a bad thing. Everything is always done top notch, from yeast pitching, temperature controll, sanitization, etc., and if there is a fault it goes down the drain. I think if we all had the skill and experiance, and the system that those guys work with, we all could cut a few days off our brewing schedule.
Unless you think something is happening on the hot side that makes Jamil's beers ready faster than yours, I'm not sure you can blame his B3 sculpture.

Jamil ferments in carboys in a fridge. There isn't much of a barrier preventing any of us from acquiring his fermentation technology.

 
Reply With Quote
Old 04-01-2010, 04:06 PM   #25
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


Quote:
Originally Posted by babalu87 View Post
Did you see h ow many entires he had in last years NHC?
He said on air he wasn't entering this year.

 
Reply With Quote
Old 04-01-2010, 04:08 PM   #26
jkarp
Recipes 
 
Jun 2008
Elizabeth, CO
Posts: 2,109
Liked 44 Times on 34 Posts


Quote:
Originally Posted by remilard View Post
Bingo. Every pub is serving beer younger than 28 days, usually 21 days. You guys can all call up Vinny and tell him how much better his beer would be if he brewed like you. When he gets done laughing he might calmly explain that your process sucks if your beers don't taste clean a few weeks after brewing.
Poor example. The bottle of Supplication I had last night was 16 months old (and fantastic.)

 
Reply With Quote
Old 04-01-2010, 04:09 PM   #27
tamoore
Recipes 
 
Feb 2010
Grayling, MI
Posts: 299
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Synovia View Post
Do you think Jamil is entering 10 day old beer in competitions?


I don't.
I don't know, but I know my local breweries are making great beers in two weeks. It's a confusing topic for sure, and I'm new - . As I progress, I'm sure I'll be waiting longer and longer between batches....

Thanks for the input!

 
Reply With Quote
Old 04-01-2010, 04:45 PM   #28
Synovia
Recipes 
 
Jan 2009
Chicago, Il
Posts: 1,330
Liked 6 Times on 6 Posts


Quote:
Originally Posted by tamoore View Post
I don't know, but I know my local breweries are making great beers in two weeks.
And your local breweries can probably control mash and fermentation temperatures to 1/10 of a degree. They also pitch MUCH more yeast than most of us, and aerate much better.

 
Reply With Quote
Old 04-01-2010, 04:55 PM   #29
tamoore
Recipes 
 
Feb 2010
Grayling, MI
Posts: 299
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Synovia View Post
And your local breweries can probably control mash and fermentation temperatures to 1/10 of a degree. They also pitch MUCH more yeast than most of us, and aerate much better.
Probably. I'm just tryin' to figure it all out.

Having said that, let me ask:

What about extra time in the 'bucket' heals non optimal mash and fermentation temps, under pitched yeast, or incomplete aeration?

Does it all come down to extra working time for the die-hard yeast that make it to the end?

 
Reply With Quote
Old 04-01-2010, 04:58 PM   #30
seabrew8
Recipes 
 
Mar 2010
Newfoundland, Canada
Posts: 613
Liked 70 Times on 59 Posts


I'm drinking my first Irish Ale right now and i'm very happy with how it tastes. This style of beer got me interested in homebrewing a few mths ago at a brewpub in Newfoundland. I love Yellowbelly's Fighting Irish. I did however brew a few hundred brewkits when i was a teenager for money reasons.

Anyhow this was my disastrous process.

- 10 days in primary
- Racked to corny keg and cooled for 12 hours or so at 5C.
- Tried the shake method using 30PSI and tried to dispense the beer but due to hops plugged up pickup tube. Cleaned tube and tried again. Plugged again.
- Next day racked to carboy, cleaned pickup tube and racked the beer again in the keg. Where it sits right now.

The beer i'm drinking is from the little bit i purposely left in the carboy and i like it very much and it actually has a head.

Lets hope i can get it to dispense when i have these few gone! I re-shook the keg again at 30PSI.


 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Brewing Classic Style" by Jamil and John KayaBrew General Techniques 22 04-05-2010 01:32 AM
Should I Listen??? dances Beginners Beer Brewing Forum 16 02-01-2009 02:50 PM
New Book by Jamil Zainasheff and John J. Palmer Came In... RLinNH General Chit Chat 23 11-23-2007 12:15 AM


Forum Jump