Recent content by beersk

Alright, I admit fault, at least partially. lol I had a Reissdorf on tap at Hessen Haus in Des Moines last week after an Iowa Cubs game and got a very slight, maybe, white grape ester from it. The friend I was with agreed. But it was subtle. Still, I don't think that's an absolute requisite for...

Right on. I don't think I'm quite there yet. I started brewing in fall of 2008 and there were a few years where I brewed 35+ batches, rarely a year where I brewed less than 15 batches. I think I'm at 300 some. I counted recently, but can't remember what it ended up being. I moved from Beersmith...

You know, Arlo said he didn't want a (to) pickle, just wanted to ride his motorcicle... lol I sing that every time I don't want pickles on my burger. But I did have a burger recently with pickles and it was really good to my chagrin.

That's insane, man. No pickle!! I was amused by that one.

I have not, but it is concerning. "OMG A.I. is going to change the world [for the better]!!!" I very much disagree. Haven't seen much positive coming from generative AI yet. It is good for scoring student responses in the education world, perhaps. But, to me, AI is just a program, an algorithm...

My opinion after having brewed multiple kviek and Lutra hybird beers is just don't do it. It's not worth it. Maybe it's just me and my picky palate, but I didn't like the beers I made with kviek. I really wanted to because of the speed and reliability of the yeast. Heck, the stuff is so...

I guess I should've added 1007 to my liquid strains. But this is mainly about dry yeast strains, so 2565 or 1007 are out in that case. I just don't think the white grape ester is what I want in a kolsch, mainly because it's just not in those classic German kolschbiers. Any good clean ale yeast...

The problem with 2565 is the white grape ester it creates. I have not once tasted that in any commercial German kolsch, namely Fruh, Reissdorf, Sunner, and Geoffel being the main ones I drink most often. They just don't have that flavor. So if I were to use a dry yeast for a kolsch or liquid...

Maybe it's more of an expectations thing. Now that beers are insanely hop flavor-forward, it's gotten to where many commercial IPAs I have are very much the same way, but just not hazy. The lack of perceived bitterness has carried over. Just my experience. I could be and probably am wrong...Or...

But that's not what I'm doing HERE. What I'm saying is NEIPAs have changed the way we think about, perceive, and brew ANY hoppy styles.

Do you disagree with me? If so, why? Our idea of hoppy now is WAY different it was a decade ago. Now, if beers aren't borderline hop burned (new term that came with NEIPAs), they aren't hoppy enough.

Oh man, brutal! That sucks. Man, you would not have said this 10 years ago. The rise in popularity of NEIPAs have both improved our brewing practices and ruined our perception of hops. So basically our idea of hoppy is now blown way out of proportion as compared to a decade ago. I firmly...

You can also get a placebo buzz. I've experienced this before with NA beer as well. It's trippy. That's a bit of the scary thing about alcohol is what it does to your brain, releasing dopamine, etc.

Accidentally??? :(

I agree with previous comments though I would amend @lumpher's comment about fresh lagers. A fresh lager would be a kellerbier. Otherwise, you really don't drink lagers fresh as they require extended ageing time to clear and round out. Same with something like barleywine or imperial stouts, etc...