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Old 12-09-2012, 07:32 PM   #31
nutty_gnome
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The yeast list is too encompassing. Having hefe and the other odd yeasts in there could ruin your end product. I would suggest a single D4 for to determine american, irish, german or english yeast strains only. At least then you final product doesnt risk being a black IPA fermented at 90 with saison yeast.


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Old 12-11-2012, 10:15 PM   #32
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I created an Excel 'random beer ingredients' generator this afternoon. I used all the all-grain ingredients my local shop stocks, so its got plenty of malts even if the list is not all-encompassing. You push the macro button and it randomly tells you:

what your beer OG is,
what number and percentage of malts to use,
what your total IBUs should be,
a list hops to use,
and a yeast style.

The hops addition values and times are left for you to sort out to your liking. Its pretty interesting what a random roll will net you.

Here are a few pics of the output. After playing with it for a while it becomes very clear why pro-brewers don't randomly combine ingredients for a brew. Anyone interested in the excel sheet?


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Old 12-11-2012, 11:44 PM   #33
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*claps hands giggling with glee*
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




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


 
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Old 12-12-2012, 12:02 AM   #34
diptherunner
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Can we have a keeper of the list and have them roll, and reveal to to each person what they need to brew?

We could swap, post, and detail the outcomes!

 
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Old 12-12-2012, 04:51 PM   #35
DromJohn
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Quote:
Originally Posted by nutty_gnome View Post
The yeast list is too encompassing. Having hefe and the other odd yeasts in there could ruin your end product. I would suggest a single D4 for to determine american, irish, german or english yeast strains only. At least then you final product doesnt risk being a black IPA fermented at 90 with saison yeast.
People scared of risk shouldn't play with dice. Sometimes there be dragons. Sometimes there be saison yeast. All times there be bears.
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Drinking: Innis & Gunn Rum Aged; NB Conundrum Session IPA; Bush de NoŽl (Scaldis NoŽl); Innis & Gunn Bourbon Stout; Theobroma; Redhook Double Black Stout IV; Leftover ESB; Cuvťe Des Trolls; St. Landelin la Divine Inspiration.
Secondary: Hibiscus Mango Blonde
Untappd: DromJohn

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Old 12-12-2012, 05:16 PM   #36
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Quote:
Originally Posted by DromJohn View Post
People scared of risk shouldn't play with dice. Sometimes there be dragons. Sometimes there be saison yeast. All times there be bears.
This.

Besides, you can always be a pansy and reroll.
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Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

 
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Old 12-12-2012, 06:32 PM   #37
acidrain23
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Quote:
Originally Posted by nutty_gnome View Post
Anyone interested in the excel sheet?
Yes please! Great idea!

 
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Old 12-12-2012, 06:46 PM   #38
MonkHeDo
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This thread is relevant to my interests. The resulting brew should be called "Random Encounter" or "Wandering Monster"

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Old 12-12-2012, 07:08 PM   #39
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Quote:
Originally Posted by MonkHeDo View Post
This thread is relevant to my interests. The resulting brew should be called "Random Encounter" or "Wandering Monster"
This post is killing me.

We all have our imaginary brewery names, mine is Confederate Dragon Brewery (which nods to both my Southern heritage and my geek background). I have artist pals do artwork for me for every brew; the central figure is always a red dragon in a Confederate soldier's uniform.

Wandering Monster/Ranom Encounter would just fit my label scheme ridiculously well!
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Old 12-12-2012, 07:21 PM   #40
Cromwell
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Sounds like fun, but perhaps it's worthwhile rolling, say, n+5 recipes, and tossing out a few that will be pretty obviously awful? Like something with 1.08 gravity and 5 IBUs? Or something with 98 IBUS and no flavor or dry hops?


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