-TH-
Well-Known Member
I heard it was because the show didn't get enough homebrew forum support.
I heard it was because the show didn't get enough homebrew forum support.
Its done for this season. It was only 5 episode. I emailed them at that was their response. They said no dicision had been anounced for any more. Ill copy the email here when I get back to my pc.
or driving trucks on ice.
This was their response.
Dear Viewer,
Thank you for contacting the Discovery Channel. We appreciate your interest in our programming.
The first season of Brew Masters consisted of five episodes and has concluded. At this time no information regarding a future season of this program has been released.
Please visit our website at www.discovery.com, and click on TV Schedule as this information will be posted as soon as it becomes available. Our schedules are published for the current and following month. If you are not able to locate the programming you are looking for, we recommend checking back periodically to see if it has been added to the current schedule.
Yes, most poorly run operations pump out 75,000 barrels of beer in a year, grow 400% in a 3 year span, and are currently expanding despite a crap economy.
Most businesses should be run so poorly.
We want Vinnie! We want Vinnie! We want Vinnie!We gotta mount a campaign! Bring back Sam! Bring back Sam! Bring back Sam!
IMO there are plenty of breweries with great people that would make awesome TV (Sprecher, Lakefront and Two Brothers come to mind immediately), but the problem is they need to find a brewery that has some name recognition across most of the nation.
+10 ^^
And as far as this goes:
"Yeah they could, they just needed to forsee this being an issue when they formulated the recipe. Seems like something they should expect to see."
They're trying to emulate a thousands of years old recipe and you're surprised things don't go exactly according to plan. I'd rather buy a beer from a company that is willing to take the financial hit from dumping a batch rather then releasing poor product or even an "almost 120 minute" beer.
I work in the food production industry, and no matter how many protocols you have in place, including HACCP (Hazard Analysis Critical Control Points), s#$t does happen and sometimes you have to take a financial hit when a product is out of spec. Much better than shoving it out the door like those guys at Peanut Corp of America who pushed salmonella tainted peanuts after becoming aware of the problem. Which corporate model makes you more comfortable in our food chain??
IMO there are plenty of breweries with great people that would make awesome TV (Sprecher, Lakefront and Two Brothers come to mind immediately), but the problem is they need to find a brewery that has some name recognition across most of the nation.
One thing I found sort of interesting was that twice now they've had stuck fermentations and did a lot of the same things homebrewers do (rousing, repitching, etc.)...with the same results. As I was watching I kept thinking; "That usually doesn't work." and then it didn't, as usual.
I didn't say serve the beer that didn't work out. Nice strawman.
I said, if you're using a yeast that you know can't pull off 18% all the time, use a blend of yeasts or something.
Then it wouldn't be that specific beer, it would be something different. Just like using an ale yeast in place of a lager yeast or Brett, they are different and offer different characteristics. Also they never state it, so how do we know they don't already use a blend of yeast? all they stated was that they use a sake yeast.
That said I bet any of the bigger (BMC and craft brews) breweries throw away as much beer as Sam does, if not more.
You obviously don't get my point.
If they had originally made 120 with this in mind, say at 1.040 they pitch a champagne yeast or something like that, then yes it WOULD be 120.
Obviously I don't have inside knowledge, but from the information we're given (that hypes drama of course), it doesn't look that well thought-out to me. That's all I'm saying. If you know your beer is THAT close to the limit, then cover your ass.
Obviously I don't have inside knowledge, but from the information we're given (that hypes drama of course), it doesn't look that well thought-out to me. That's all I'm saying. If you know your beer is THAT close to the limit, then cover your ass.
Ok, what happens if the champagne yeast overly drys out the beer?
I still call it acceptable lose, it was only one batch it's not like every single batch of 120 goes bad, just that one. There were previously successful batches of 120, hell i've had one, so why change a good thing?
I agree it would be nice for them to feature a different brewery every season.
Then use a different high alcohol yeast. Use potassium sorbate at the FG.
The point isn't my specific example, the point is, attack the problem from multiple angles, don't just sit and pray.
It's probable that they do have all sorts of checks in place, it would have just been nice to at least have heard them discuss them. Maybe the issue wasn't just a stuck fermentation, who knows... they don't tell us much on the show.
And, I'm done making my recipe formulation point, nobody seems to understand what I'm saying, you're just responding that "it would change the beer"... what I'm saying is consider the issue before you get to that point, make a slightly different beer in the first place that accounts for the possibility of your yeast crapping out due to high ABV.
I think Sam is highly entertaining and hope they bring the show back for more episodes with him.
Then it wouldn't be that specific beer, it would be something different. Just like using an ale yeast in place of a lager yeast or Brett, they are different and offer different characteristics. Also they never state it, so how do we know they don't already use a blend of yeast? all they stated was that they use a sake yeast.
That said I bet any of the bigger (BMC and craft brews) breweries throw away as much beer as Sam does, if not more.
Sam did say on the BN interview that he hoped, at some point, the show might be passed on to a different brewery. Now, how likely that is, is anyone's guess.
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