Search results

I think it looks like a pretty good Pale Ale recipe as is. I imagine you'll have a nice balance between malt and hop. I'd probably mash mid-150s to promote that.

That WLP 775 put out a significant sulfer aroma and flavor during bottle conditioning in the low 60s (not so much during primary fermentation). Faded with time but was quite unpleasant. Not sure how it happened. If I were to ever use it again (which I likely never would) I would try a...

I think a lot of Brett beers could be described as smelling a bit weird. That is to be expected to some extent. I personnaly wouldn't bottle one I considered to be both weird and off-putting. I would take my chances that further age would improve it.

Homebrewing replaced all interest in the time suck that is World of Warcraft and the $$$ suck that is golfing. I find Homebrewing to be a much more engaging hobby and you get free beer at the end

Very interesting. Is that to ensure that no unwanted organisms can take hold from the fruit?

Seeing how much time and energy you guys have invested in this it would be hard to believe that confirmation bias could explain away your claims. I would bet there is some flavor difference using your method. The real question is: how significant is the impact? Would a normal person...

The beer has an offputting bitterness and there were all those bubbles so O2 must have caused it. Oxidation is claimed to cause a wet cardboard flavor so that bitterness seems like it is actually a wet cardboard flavor (who knows what wet cardboard actually tastes like though). Since the...

I applaud the work you LODO guys are doing and if I were to bet on it I would say it was likely you were on to something. It just seems like there is a lack of any evidence based analysis behind the work being done. The claim that "this beer I just made using LODO is better than the same beer...

So he stated that he's a true believer in LoDO and that he is getting tangible benefit from the process. Do you doubt he is achieving the 1 ppm O2 benchmark (your "drop dead" value)? Is this confirmation bias? How many of the claimed benefits of LoDO are confirmation bias?

Sounds like the makings of a historical IPA. I might try some oak aging and dry hopping to play up that angle.

There are so many options for handling the mash bill for one of these beers (I've tried quite a few) but I don't believe any of them give you that great of control over the levels of sourness or complexity of the beer. The biggest lesson I've learned so far is that you really need to brew a...

You are cold crashing and fining?

The increasing cost of craft beer is what is kiling me - $7 a glass of beer crosses the line for me and it seems like breweries feel that should be the going rate. What they charge for their one-off Sour Beers is even a bigger joke (often significantly more expensive than the best Belgian...

I've made a beer with the Wyeast Lamic blend that aged three years and then pitched 4 other beers on the same yeast cake. I've been underwelmed by the flavors it developed - have some good tasting notes here if interested. None of them developed much in the way of sourness or general...

To the extent that judging is answering these questions it is valid: 1. Does this beer taste as the style should? 2. Do I like the way it tastes? The idea that a judge is going to accurately diagnose all the off flavors, accurately correlate those to mistakes in brewing process based on their...

Or maybe you are claiming a flavor is due to oxygen when it isn't.

On one hand you have a homebrewer's unsubstantiated claims that process "x" reduces O2 exposure and produces a better beer and on the other you have an experiment like this which suggest that some claims about 02's role may be overstated...

Nice! Is there much Belgain yeast character left?

Interesting. And what would be the harm in that?

I brewed one of these up last weekend using the following grainbill: 24 lb 2 Row 8 lb Light Munich 1.5 lb Chocolate Malt 1.5 lb Crystal 60L 1.5 lb Roasted Barley 12 oz Debittered Black Malt 2 oz Acid Malt This was for a 6 gal batch that I assumed 58% efficiency on. I based this on...