Just as with any other version of a gathering of people, one should never make their first impression a loud one...
Okay you have to be trolling because nobody is this dense.
So you're saying you learned techniques on the forum on which you're trying to say you busted the myths of said techniques (but you didn't do it first.)
If that statement doesn't make sense then you now know how we feel when we read your posts.
So many impassioned replies. I guess some feelings got hurt or toes were stepped on.
The point of the forum is to share and discuss homebrew techniques, right? No need to belittle people for doing so. As a new user it's not an encouraging sign.
EDIT: I came to this particular post because it was tweeted. Odd, since apparently it has no value.
annasdadhockey said:Does anyone find this post funny?
... perhaps the thread should be locked?
Nope. Perfectly legitimate debate going on here. Remain cordial and on topic.
If anyone is practicing this method I'd love to hear your procedure for combating DMS; I'm honestly intrigued.
Nah, I think I'll keep it. Methinks he needs to read some of our info. Then he wouldn't think things like no-chill is revolutionary.
And had he read our stuff he might have considered a vinator to sanitize his bottles, lot simpler and quicker than his method.
:fro:
If anyone is practicing this method I'd love to hear your procedure for combating DMS; I'm honestly intrigued.
Ok I can see where that would work. Personally I think I'd still boil for 60 min keeping my gas bill reasonably low, and spend 10 minutes chilling my wort with no DMS. Also the idea of pitching my yeast 12 hours after brew day makes me quite fearful of rogue bugs getting into the wort before my yeast strain can take off.
Huh, well while that may work for some brewers I am not gutsy enough to try it. I'll stick with jamil's advice, for after all he is the homebrewing pope.
Huh, well while that may work for some brewers I am not gutsy enough to try it. I'll stick with jamil's advice, for after all he is the homebrewing pope.
Huh, well while that may work for some brewers I am not gutsy enough to try it. I'll stick with jamil's advice, for after all he is the homebrewing pope.
Why not take the extensive research he and other experts have put to the test and experiment for yourself? The only way you will figure out what best works for you is to try a couple different things throughout your brew day and then do a side by side blind taste.
Once it's all said and done I will do a side by side and see which beer I can detect the least amount of sulfides in and which comes out cleaner. Who knows, I may surprise myself and learn chilling is not needed, but I seriously doubt it
You seem to be contradicting yourself. If you say you should try things for yourself, which I completely agree with, then why does it matter so much what JZ says?
Seven said:Yes but to say you're not gutsy enough to try it then later say "you simply have to try things for yourself" is a contradiction.
I dont disagree with whether or not the OP is brewing by his own words "acceptable beers" but based on the practices been used I would be surprised if the OP can repeat any of them. Not a dig just not what I'm looking for and should be clearly stated for new brewers. If brewing acceptable beers as fast as possible is your thing then you has some good points but not sure any myth busting is going on. I also cant imagine you will get better hop utilization out of hops boiled for 2-3 minutes verses hops boiled for 60-90 min?? I may be wrong but I think "acceptable beers says it all. I for one did not invest a small fortune in time and equipment to brew acceptable non-repeatable beers.
If it works for you and your happy with the results that all that maters
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