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Old 12-04-2007, 05:44 PM   #21
Beerrific
 
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I bet the boys at Marietta Homebrew Supply wince everytime it airs.
They are no longer in business.

 
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Old 12-04-2007, 06:16 PM   #22
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Wow, I'm a hardcore AB fan, but the unbagged grain left for the whole boil bothers the hell out of me. Oh well, at least a lot of people will get to see how easy brewing beer is.

I still like AB, I don't care how crappy his brewing techniques are. His cooking still rocks.
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Old 12-05-2007, 02:50 AM   #23
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I've only brewed with hop pellets. I'm kind of shocked to see that one ounce of fresh hops is a heaping cereal bowl full! I guess it does make sense though, no where near the same density as the pellets...

 
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Old 12-05-2007, 05:35 PM   #24
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My bigest complaints aren't the grain in the boil or his crappy terminology. I've seen both plenty of times from noob friends and their brew has turned out pretty OK.

But when he measured the wort temp after cooling and said... "87* F, that's good enough to pitch," ... uh, no AB.
Plus he never once mentioned aeration, WTF?

These are two pretty important issues that most newcomers screw up with. Never pitch above 70*F and always aerate before pitching.
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Old 07-26-2008, 05:45 PM   #25
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This is hell of a lot better than a lot of homebrew videoes I've seen on YouTube. I think this is great for complete homebrew noobs, if only to spark interest in homebrewing.

Edit: At least to keep it them away from that one guy who said he dropped his yeast, swept his yeast off the floor, picked out bird feathers and pitched it
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Old 07-26-2008, 07:28 PM   #26
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Plus he never once mentioned aeration, WTF?
Wouldn't running the wort through the two strainers in the manner he did aerate the wort enough to be passable?

 
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Old 07-26-2008, 08:10 PM   #27
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It's a good starting point and AB makes it accessible to the average joe.

 
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Old 07-26-2008, 08:13 PM   #28
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Quote:
Originally Posted by Madtown Brew View Post
Never pitch above 70*F and always aerate before pitching.
Really? White labs (which is the yeast AB was using) recommends pitching between 70-75f. Better let them know. This Good Eats episode if filled with bad mistakes, but I remember watching it shortly before I became a homebrewer and it really got my interest peaked. Alton Brown is a jack of all trades and a master of none, at least when it comes to cooking, baking, brewing, etc., but I still dig his show immensely.
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Old 07-26-2008, 08:17 PM   #29
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Blue bottles? Seriously?

 
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Old 07-27-2008, 05:02 AM   #30
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I love his show.. I've cooked his salmon pouch recipe(ish) and it was fanastic
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