A friendly place for friends who drink

[BGBC]

Is my beer infected(lmao)? My first sour never hit theis cool looking stage. Thought i over pitched the sacc. Glad to see today that I must be doing something right.

Nice pellicle, and they are cool to look at, but the presence (or lack) of a pellicle doesn't say much about the beer and it's definitely not required to make good sour beer.

The pellicle forms as an oxygen barrier, so it just means that there is oxygen present in the head space. I've found that the more you open a fermenter to sample or the more head space present, the more likely you are to see a pellicle. I also tend to get them more often in buckets than in carboys.

Oh, and uh, hi all.

 

[ChefRex]

Hi

 

[Zekk]

Coffee. Slow day at work today. Looks like my DEM will have to wait 2 more weeks to be bottled. [emoji29]

 

[joshesmusica]

I stopped worrying about fermentation temperature control after reading all those brulosophy experiments. In fact, I've stopped caring about most things that used to be brewing doctrine. I now underpitch, pitch warm, ferment warm, don't worry about aerating too much, do no chill, splash the beer around as much as I want, and also make sure to transfer tons of trub over into the keg, cause the gelatin will make it nice and shiny anyways. The only thing I do worry about is water chemistry, but I'm lucky with the water here, so I only have to add certain amounts of calcium chloride and gypsum to the water. I don't worry about using a hydrometer, cause there's really no point anyways (even though that's not been an exbeeriment yet, I'm sure it's soon to come). I also stopped using a lid on my bucket so I can see when the krausen finally drops, that way I can be sure to keg it right when it's finished.

Oh and I turn my lagers around super quickly as well. I'm putting out beers so quickly I almost can't keep up... Almost.

Thanks Marshall for helping me realize that not much matters in homebrewing, it will still make beer in the end!

 

[fuzzy2133]

I stopped worrying about fermentation temperature control after reading all those brulosophy experiments.

Thanks Marshall for helping me realize that not much matters in homebrewing, it will still make beer in the end!

Yes! Here is what you really need to do and know brewing 5-10 gallon batches vs barrels per batch.

 

[applescrap]

I stopped worrying about fermentation temperature control after reading all those brulosophy experiments. In fact, I've stopped caring about most things that used to be brewing doctrine. I now underpitch, pitch warm, ferment warm, don't worry about aerating too much, do no chill, splash the beer around as much as I want, and also make sure to transfer tons of trub over into the keg, cause the gelatin will make it nice and shiny anyways. The only thing I do worry about is water chemistry, but I'm lucky with the water here, so I only have to add certain amounts of calcium chloride and gypsum to the water. I don't worry about using a hydrometer, cause there's really no point anyways (even though that's not been an exbeeriment yet, I'm sure it's soon to come). I also stopped using a lid on my bucket so I can see when the krausen finally drops, that way I can be sure to keg it right when it's finished.

Oh and I turn my lagers around super quickly as well. I'm putting out beers so quickly I almost can't keep up... Almost.

Thanks Marshall for helping me realize that not much matters in homebrewing, it will still make beer in the end!

Funny me saying that i agree with you ehh joshes but i am glad that we are kindred spirits in brewing.

Are you warm fermenting lagers that is my next step in brewing on the quick and easy. I am right with you on water chemistry as it makes up such a massive portion of the finished product. Denver is so cool they have a Homebrew page on the water website and give the water profile right there. I will post some day and seek help in creating a good profile but for right now have realized I need to stop using the hot water heater and get some Camden tablets. I might have to break down and buy a hydrometer for doing a Brew in the bag Russian imperial stout parti-gyle to another stout. I just want to make sure I get enough sugar in the second batch and also as I start to make barley wines and such would like to make sure they finish fermenting as I've read a lot of threads where they didn't but other than that i never believed in brewing dogma from the get go. I have started doing less no chill because I really want the flavors to be locked in so to speak without adjustment. For example this Belgian wit I'm drinking now I used coriander and orange peel and really wanted them to just have a little boil you know a couple minutes and that's it you could do the same with no chill probably just add it later in the chill. I found the no chill beers to be different not better or worse just different. People are so worried about their process I'm worried about what I put in the kettle. From the get-go I put everything in the kettle in the fermenter I mean why wouldn't i want all the goodness you put in the kettle in the fermentation process sure enough the experiments have confirmed. I too am very grateful to Marshall and think he is a really cool guy. Well happy brewing and thanks for sharing your thoughts on dogma free brewing

 

[Brizzo]

Hi

 

[pointcity-homebrew]

Hey, hey.

 

[applescrap]

Hi?

 

[smurfjuice]

Mornink, on the coffee ...

 

[applescrap]

Morning, double fisting rockstars, have you ever seen this. We laugh at its Ridiculousness but at $400 maybe it makes a great cup. I showed my friend this video and he said he was going to smash it. I think this is the guy from that TV show Dangerous Grounds if you never saw it it was interesting. It was kind of like he was buying drugs but he wasn't he was buying coffee

Watch "Todd Explains: The Dragon" on YouTube

 

[passedpawn]

This is hilarious. Jump to 4:30 if you're short on time. See what handfeel means in coffee tasting.

 

[BrewinBromanite]

This is hilarious. Jump to 4:30 if you're short on time. See what handfeel means in coffee tasting.

http://www.youtube.com/watch?v=cLkmwIkvnoE

Nice! Dude's intense. I've apparently been tasting coffee way wrong! Thanks for that!

 

[Gavin C]

I've been coffeeing wrong

 

[fuzzy2133]

This is hilarious. Jump to 4:30 if you're short on time. See what handfeel means in coffee tasting.

http://www.youtube.com/watch?v=cLkmwIkvnoE

Nice! Dude's intense. I've apparently been tasting coffee way wrong! Thanks for that!

Watch out wine tasting rooms everywhere this is headed your way next!

 

[Psylocide]

Hi

 

[hunter_le five]

Hi!

 

[m00ps]

package from @Pianoman arrived yesterday. Tried last night and this morning to upload a pic but the server doesnt seem to like it

Just what I needed, more beer AND packaging materials. Starting to run dry on one of them. Tried the dankosaurus IPA last night. Handed the can to SWMBO without saying a word and she immediately identified the prominent aroma. Mustve been pretty fresh

Thanks man

 

[smurfjuice]

Morning, double fisting rockstars, have you ever seen this. We laugh at its Ridiculousness but at $400 maybe it makes a great cup. I showed my friend this video and he said he was going to smash it. I think this is the guy from that TV show Dangerous Grounds if you never saw it it was interesting. It was kind of like he was buying drugs but he wasn't he was buying coffee

Watch "Todd Explains: The Dragon" on YouTube

http://www.youtube.com/watch?v=UImgMRy5k9M

Looks like a bong to me ...

 

[BreezyBrew]

You have to pump the dragon three times for proper use.

 

[ThirstyPawsHB]

package from @Pianoman arrived yesterday. Tried last night and this morning to upload a pic but the server doesnt seem to like it

Just what I needed, more beer AND packaging materials. Starting to run dry on one of them. Tried the dankosaurus IPA last night. Handed the can to SWMBO without saying a word and she immediately identified the prominent aroma. Mustve been pretty fresh

Thanks man

So glad yours made it. Mcbaumannerb's was "destroyed". Floccing UPS..

Last Stand Coffee Porter and Black Star Vulcan Rye IPA. Both Austin originals.

View attachment 1462995045258.jpg

View attachment 1462995053484.jpg

 

[mattmmille]

You have to pump the dragon three times for proper use.

Giggity

 

[mattmmille]

This is hilarious. Jump to 4:30 if you're short on time. See what handfeel means in coffee tasting.

http://www.youtube.com/watch?v=cLkmwIkvnoE

This guy is so serious... and absolutely nucking futz. And I can just see a bunch of whackos following along all doe-eyed. Hand cupping for a "skeletal" experience? Bwahahahaha!

 

[TheCADJockey]

@applescrap - Thoughts?

 

[fuzzy2133]

@TheCADJockey lives!!!

 

[applescrap]

This is hilarious. Jump to 4:30 if you're short on time. See what handfeel means in coffee tasting.

http://www.youtube.com/watch?v=cLkmwIkvnoE

Omg, i just cant, i dont even know. This is epic, my favorite is "cupping posture". Lmao.

@fuzzy you're right next time I'm at Stag's Leap Winery I'm going to do cupping. Then look around at everybody and be like what? You use a glass

 

[Brizzo]

Hi

 

[applescrap]

@applescrap - Thoughts?

I like cats? When mine died i cried for weeks. His name was ra and we spooned every night

 

[pointcity-homebrew]

Omg, i just cant, i dont even know. This is epic, my favorite is "cupping posture". Lmao.

@fuzzy you're right next time I'm at Stag's Leap Winery I'm going to do cupping. Then look around at everybody and be like what? You use a glass

Just tell them that you are being Paleo skeletal.

 

[sompls]

Hi