Search results

Then the only criteria we can use to determine if a beer is good or bad is if you can drink it without getting sick/killing you. Anything after that comes down to personal taste or other bias caused by the situation. The old saying "hunger is the best spice" applies. Everything tastes good...

Maybe the definition of a good beer is simpler than we are digging at. Question 1: Does the beer taste like vomit/band-aids/chemical/plastic/gasoline? Answer: No. Conclusion: Beer is probably good. Answer: Yes. Conclusion: Beer is not good. If you literally cannot drink anymore...

Since you were talking about brewers intent I think a recent score sheet I got back is relevant to the discussion. Entered a beer into British Brown Ale category even though I knew stylistically it was missing some major aspects, but it was the closest category I could select (it was brown...

Side by side testing? No, I haven't done anything formal. Anecdotal testing? Yes, I have used 1007 German Ale yeast to make faux-lagers with relative success. Fermented cool under 65F for primary then secondary for 2-3 weeks at 55F definitely gave me lager-ish character. I am sure a super...

As Dr. Bamforth said recently on the Brewing Network. People love the three letters. IPA is a great example. Why do you think they call Pale Ales, session IPAs now instead (don't fool yourself, its just a heavily hopped slightly lower gravity Pale Ale). Put up on your tap list that you...

For beer styles that are better fresh, its good to wail them out quickly***. If you are kegging its much easier to achieve those times. Bottle conditioning, if you *know* your beer is done fermenting its not too bad, but the extra time is just to make sure you're not going to get bottle bombs...

I think a ************* would leave you less stinky than 20 minutes after getting BMC poured over your head...

Well its more that the commercial is disingenuous with their statements. First being, they act like Budweiser is more American than the 4,000+ craft breweries in this country... Even though Budweiser is not an American owned brand. Second and this one is more my own personal issue. They...

That is just bonkers, I did a tough mudder 3 years ago and was pretty sure I was going to die. That one was only like 11-12 miles... Not 60 miles, my god man. Otherwise on topic. Weight lifting, love to dead lift, something primal about picking up a quarter ton of steel off the ground...

I'd be very interested in seeing an xbmt done on this. The traditional mantra is it will blow off aromas, but hop aroma is more complex than we really know. I would have two main issues I think outside of the (apparent) CO2 blow off. First even though hops are relatively sanitary and bugs...

I had three other entries as well that I wanted to just get feedback on in general, I wish my BDSA hadn't come off as plastic-y :(.

If you live within two hours of Minneapolis you should be seeing your score sheets in the mail today. I just got mine and pretty excited to hang up my silver medal for my Black IPA.:ban:

I would take the hops you have at 45 minutes and 30 minutes and move them to 10 minutes or less. The bitter youll get from the warrior at 60 minutes should be more than enough, same with the warrior dry hop, generally warrior is used as purely a bittering hop. If you have the .25oz of warrior...

I would only have two main issues with the recipe. What are the contents of the rye malt syrup? Just out of curiosity since some malt extracts when they make the wort they may already have a caramel/crystal malt in it. If the rye malt syrups you have are 100% rye only then you can ignore...

Do what is specific to your system since boil off and other system losses will be different. For my system I used to do a 4 and 3, 4 gallons mash, 3 gallons sparge. I reversed it on a whim recently and found I got better efficiencies, and I can more finely tune my mash temp since the 4...

Have you tried using it only in boil and skipping the ferment addition? I had a wheat beer that had really bad head retention when I used fermcap in the ferment (It was probably my own fault and had nothing at all to do with the fermcap), I have since skipped using it in ferment and only use it...

I had used about 10.5 grams of the 11 gram packet in a different small beer a couple weeks before I brewed the BIPA. I took the (approximately) .5 gram remaining and created a starter with it and built that starter up so I had a decent sized pitch to throw in the BIPA. To be on the safe side...

I could swear theyre the same strain but I can't support my statement with anything. I used US05 in my black IPA and it turned out just fine.

It does and should. m00ps is giving tips for brewing a black IPA that falls into the BJCP style guidelines. Generally speaking with a competition Black IPA they are looking for an IPA that happens to be very dark/black with supporting coffee/bittersweet chocolate and the barest hints of roast...

That slightly changes things then. For example throw the hopstand hops in and let the beer keep chilling to pitch temps, say as soon as it hits 150-160F and let it keep chilling. That is essentially what I do, start my immersion chilled after the 10-15 minutes it takes to get it inside and...