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Old 12-11-2012, 03:29 PM   #81
badhabit
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Mar 2010
Evanston Wyoming
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The longer I brew the more I like simple recipes. I will however admitt that I have a few recipies that I developed over a number of years tweeking that have a long and complicated malt bill. The problem is that those few are some of the best beers that I brew. I do have others that are much less complicated that are also in the "best beer" list so who knows. I will say that I have come to believe that the most important element in brewing is not what you put in the beer but how you treat it.

 
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Old 12-11-2012, 08:50 PM   #82
mjohnson
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Mar 2010
New Jersey
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Like most things, “Perfection is achieved not when there is nothing left to add, but when there is nothing left to take away” – Antoine de Saint-Exupery

Smart guy, that Antoine.

Its also helps to remember that many complicated hop bills we see from commercial sources are complicated to mitigate risks of hop shortages. Its hard to make a 100% amarillo IPA when you cant buy amarillo.

 
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Old 12-11-2012, 10:16 PM   #83
germanmade84
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Oct 2012
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Quote:
Originally Posted by highgravitybacon
There's a rich beauty to simple beers. The pinnacle of achievement in my mind is Duvel.
One malt,
Two hop additions. One at 75 min, one at 30 min.
Dextrose.

Now the fermentation is anything but simple, but their inputs are Amazing. Surly Hell is another simple, clean beer.

Nothing wrong with a complex beer at all. But I love a beer that blows you away with its simplicity. Especially when you open one and think "my god how did they do this?" Then to discover its a one sentence recipe.

Sierra Pale Ale is another one. What a fantastic beer with a simple recipe.
Funny you mention this since thats where i saw the real dividing point. That is when i found a recipe for Duvel! I said to myself, "if Duvel is that simple, but turns out so dang good, then why do people go so crazy with complex recipes!" Also for all my IPA's that ive made i always used the Sierra Pale as a base model for my own recipe and the beers are always better than any store bought beer.

 
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Old 12-11-2012, 11:49 PM   #84
weirdboy
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May 2009
Los Angeles
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Quote:
the beers are always better than any store bought beer
I'm sure you make great beer and everything, but you simply aren't going to the right stores if this is the case.

 
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Old 12-12-2012, 01:04 AM   #85
Brewitt
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Jun 2011
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Quote:
Originally Posted by weirdboy View Post
I'm sure you make great beer and everything, but you simply aren't going to the right stores if this is the case.
Or he just likes his beer better! For him, that's what matters.
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Old 12-12-2012, 05:11 AM   #86
germanmade84
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Oct 2012
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Quote:
Originally Posted by weirdboy

I'm sure you make great beer and everything, but you simply aren't going to the right stores if this is the case.
I hear that, but honestly my big thing is unfiltered beer, and nowadays not many beers are unfiltered. I dont think brewerys are helping taste by filtering. Only appearence. Thats too bad, yeast is tasty!

 
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Old 12-12-2012, 05:20 AM   #87
Leadgolem
 
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Jul 2012
Denver, Colorado
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Easy street
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Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.

 
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Old 12-12-2012, 09:00 AM   #88
chuckstout
 
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Feb 2012
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Old 12-12-2012, 04:38 PM   #89
Denny
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Jun 2005
Eugene, OR
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Quote:
Originally Posted by germanmade84 View Post
I hear that, but honestly my big thing is unfiltered beer, and nowadays not many beers are unfiltered. I dont think brewerys are helping taste by filtering. Only appearence. Thats too bad, yeast is tasty!
There are at least as many unfiltered craft beers as filtered. Maybe more.
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Old 12-12-2012, 08:10 PM   #90
william_shakes_beer
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Oct 2010
Maryland
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Quote:
Originally Posted by Komodo View Post
I keep brewing the same basic recipe over and over. I dropped all the .25 this and that after batch 2. You just don't get any real difference when you add a very small amount of white wheat or whatever. Maybe something, but there are so many variables.

That said, D2 syrup, yeasts, heavy roast malts, high AA hops, Cascade vs Noble hops, etc definitely make a difference and are noticable. Adding some rye was very noticable to mouthfeel and taste.
Depends on the recipie. Guiness stout without that .25 OZ of acid malt just comes up short. And lkkk how little black panent you need to get the proper color.

 
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