A friend of mine is a packaging engineer/designer. He told me that they couldn't make the vortex bottle to work the way they claim it works (faster pour). The channels would have to go from bigger to smaller or vice versa, I don't remember which. But they couldn't make the bottles that way with current equipment and processes. So the beer does not actually poor any faster.
Funny things you've overheard about beer
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A friend of mine is a packaging engineer/designer. He told me that they couldn't make the vortex bottle to work the way they claim it works (faster pour). The channels would have to go from bigger to smaller or vice versa, I don't remember which. But they couldn't make the bottles that way with current equipment and processes. So the beer does not actually poor any faster.
drainbamage
The Poop Bag Guy
Whoa whoa whoa there...so you're saying the whole thing is...A MARKETING SCHEME?!?!
George Carlin would be proud
Or they better know something about intake port/combustion chamber design. The vortex bit has been studied & tested at Ford, for example, since I was still working. I've even done something of the kind porting heads in the past. But I'd have to see this thing in action against a regular one to compare...
Baja_Brewer
Well-Known Member
If the mountains don't turn blue how will we ever know if our beer is cold?
Barley_Bob
Well-Known Member
I have a blue marker I use to color in some mountains on all the bottles and cans I buy. After a little time in the fridge, they're always cold!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Let hit Homebrewing Without Failure again (1965 homebrewing guide):
Realizing that the recipes are two gallon recipes makes it even moe scary when you see stuff like two pounds of sugar or two pounds of patent malt.
-He's recommending citric acid in a "Light Mild Aie." Is that done?
-Tea in a "Pale Bitter." I've thought about using tea in beer but recommending it in a basic extract recipe for newbies seems a bit strange.
-For the extract stouts the only coloring is coming from caramelized DME, brown sugar and treacle. But don't worry, there's be plenty of dark grains once we hit the all grain recipes.
-Here he's recommending a 15 minute boil for the hops, which is better than the 1 minute boil he recommended before.
-The "Light Lager" has no mention of using different yeast and ferments at the same temperature as the ales.
-The "Continental Dark Beer" uses gravy browning for coloring.
-Finally the Brown Ale calls for dark DME, weird he didn't use that for any of the other beers. Recommends putting liquorice in the brown ale.
And that's the end of the extract brewing chapter, next week is All Grain.
Let's analyze what these recipes get us...
So many of them call for caramelized DME which I can't enter into the Beer Recipe Calculator so let's go with the pale bitter and ignore the tea and the citric acid:
I'm using some standard Safale English ale yeast and assuming the hops are fuggles since there's no information about strain.
Results:
Original gravity: 1.098 Final Gravity: 1.024 ABV: 9.6% IBU: 55.38 SRM: 11.65
Woof, now that is a beer. He also recommends bottling when the hydrometer hits 1.005, which might be a problem. A 15 minute boil of old school hops doesn't sound like much but I guess using 4 ounces in a two gallon recipe makes up for that.
Any brave soul want to brew a 2 gallon batch with:
2.5 lb DME, 4 oz hops (15 minute boil), 2 lb brown sugar, 2 pints fresh strong tea, teaspoon citric acid, teaspoon salt, yeast and nutrient. Come on! It'll be for history!
Meanwhile his "super strong ale" clocks in at 12% ABV. I'm surprised he has yeast that can handle stuff like 2.5 pounds of brown sugar in a two gallon batch.
Tune in next time for his far crazier AG recipes.
Realizing that the recipes are two gallon recipes makes it even moe scary when you see stuff like two pounds of sugar or two pounds of patent malt.
-He's recommending citric acid in a "Light Mild Aie." Is that done?
-Tea in a "Pale Bitter." I've thought about using tea in beer but recommending it in a basic extract recipe for newbies seems a bit strange.
-For the extract stouts the only coloring is coming from caramelized DME, brown sugar and treacle. But don't worry, there's be plenty of dark grains once we hit the all grain recipes.
-Here he's recommending a 15 minute boil for the hops, which is better than the 1 minute boil he recommended before.
-The "Light Lager" has no mention of using different yeast and ferments at the same temperature as the ales.
-The "Continental Dark Beer" uses gravy browning for coloring.
-Finally the Brown Ale calls for dark DME, weird he didn't use that for any of the other beers. Recommends putting liquorice in the brown ale.
And that's the end of the extract brewing chapter, next week is All Grain.
Let's analyze what these recipes get us...
So many of them call for caramelized DME which I can't enter into the Beer Recipe Calculator so let's go with the pale bitter and ignore the tea and the citric acid:
I'm using some standard Safale English ale yeast and assuming the hops are fuggles since there's no information about strain.
Results:
Original gravity: 1.098 Final Gravity: 1.024 ABV: 9.6% IBU: 55.38 SRM: 11.65
Woof, now that is a beer. He also recommends bottling when the hydrometer hits 1.005, which might be a problem. A 15 minute boil of old school hops doesn't sound like much but I guess using 4 ounces in a two gallon recipe makes up for that.
Any brave soul want to brew a 2 gallon batch with:
2.5 lb DME, 4 oz hops (15 minute boil), 2 lb brown sugar, 2 pints fresh strong tea, teaspoon citric acid, teaspoon salt, yeast and nutrient. Come on! It'll be for history!
Meanwhile his "super strong ale" clocks in at 12% ABV. I'm surprised he has yeast that can handle stuff like 2.5 pounds of brown sugar in a two gallon batch.
Tune in next time for his far crazier AG recipes.
I love this stuff. Thank you for doing this.
He probably uses copious amounts of bread yeast!
Singletrack
Because it's judgement that defeats us.
Ha! Wish I could figure out how to Like this from my phone. Looking forward to AG recipes. You think this guy was a nut case, or was that the best info a home brewer could get?
I think the author was primarily a wine (especially English fruit wine) guy and is stumbling around a bit with beer. But I really think this was about as good as it got back then which is why the Joy of Homebrewing by Papizan is as influential as it is as it really did a lot to take the hobby out of the dark ages. My father swore by this book in the 80`s and apparently made some drinkable beer.
Also think this book suffers terribly from bad editing as it contradicts itself a lot. For example the recipes would make MUCH more sense with a lot more water as right now they`re literally impossible to follow as as two gallon batches threy`ll NEVER get down to the Final Gravity he recommends for bottling.
On the other hand he seems to be using large amounts of noble hops for very short boils with what sounds like hop bursting here and what sounded a lot like doing a hop stand earier. Which, if he`s using big handfuls of English traditional hops would be quite tasty and cover up a lot of the rest of his brewing sins.
In his defense he recommends strongly against using baker`s yeast, mostly due to its poor flocculation. What really makes me scared is his warning against the techniques of the previous generation of home brewers who apparently did stuff like use bread yeast and were even WORSE.
WesleyS
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My mom (who is also a craft beer drinker) told me about a good one she saw on Facebook. A guy commented on a beer post saying that breweries only make IPAs when the beer is starting to go bad. So they dump in a bunch of hops to cover the flavor of old beer.
What an idiot.
What an idiot.
I went to a byob party last night and was visiting with three friends I hadn't seen in a long time. They were all drinking miller lite, I mentioned I had some craft beer if anyone wanted to try one and they all said they hated craft beer. I said at least you didn't try one and pour it out.
I'm slowly getting the opposite responses. Old school mates know I write books & are learning I home brew. Some wanna sample my wares at the 40th reunion this July. Gunna take a mixed case & see what happens these days versus yesteryear.
tuckertonrr
Active Member
You mean there's no cream in Genny Cream Ale?
I was with friends who should know better, which made this totally unexpected and hilarious to me. My brother in law said he'd had this habanero beer that was way too spicy and burned his throat. One of our other friends recommended that you have to have a milk stout handy to wash something like that down. I thought he was joking. He was not. Everyone seemed to think it a good idea.
I don't know what sort of info was available in '65, but I started brewing in the late 70's using a book called "The Art of Making Beer" by Stanley F. Anderson (copyright 1971). It wasn't near as bad as this guy's book, but still had a good amount of bad advice. The problem was that there was no way to verify that the info was OK - no Google!
All the recipes were extract; some with crystal malt and adjuncts such as sugar and molasses. Almost all of the recipes were said to have an FG of 1.000, which frustrated the hell out of me. Crystal malt was crushed with a rolling pin and added to the boil - oh yeah! Ales were fermented with aerobic yeast which needed plenty of oxygen, while lagers used anaerobic yeast and it was necessary to exclude all oxygen.
There weren't many ingredients available other than canned extract, a couple kinds of crystal malt, some stale hops, and packets of either lager or ale yeast. It was the dark ages for sure!
This makes me wonder how much knowledge of brewing was lost and how much was it just that a whole lot of homebrewing before the 1990's or so was deeply weird by modern standards with stuff like west country white ale (which uses dough made of flour and eggs set under the window to collect wild yeast as a starter) being common. Was there a time in the past where small scale beer production produced good beer? Some of the old recipes are so scary (with stuff like people letting mold grow on the wort and then straining it out) it makes you wonder.
Here in Korea you kind of have a compressed version of the history of makgeolli brewing (makgeolli is a rice "beer" with bacteria to give is a sour taste).
Traditionally it was made and drunk fresh since with low ABV and now hops or anything else as a preservative it gets funky fast. This made producing and distributing it in industrial quantities hard so the modern nasty version of soju (which tastes like terrible vodka mixed 50/50 with sugar water) started pushing it aside with cheap lager coming in later to appeal to people who didn't want drinks that taste like industrial cleaner despite being a lot more heavily taxed than soju.
Just recently makgeolli has been making a comeback but it's not the real stuff, it's a lot smoother and less sour and isn't properly lumpy. Right now we have a revival of makgeolli homebrewing going on at the same time that old school present production is just barely hanging on in a few places among really old farmers while in the UK and America peasant-style homebrewing pretty much died off before things revived which lead to a dark age with crap like these books.
Murphys_Law
Well-Known Member
I heard you shouldn't have more than 2 beers a night. That's just crazy talk!
GrogNerd
mean old man
Murphys_Law
Well-Known Member
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Murphys_Law
Well-Known Member
Extra small!!!
Billy, ya beat me to it. I was gunna say that looked like a new definition of huffin'! Smells like butt-hole? Butthole Surfer ale,...can ya do that? :rockin:
Brought a single Citra hopped Pale Ale on to the course to start my golf round yesterday.
I let one of the guys in my foursome take a sip.
He complained that it was "too spicey", And "kind of flat".
For the record it was not as cold as I had wanted, but it was malty and hints of citra and worked for me.
I accepted the criticism
His response-"I look a good tasting American Beer like a coors light".
ME-"the good thing about beer is that there is one out there for everyone."
The conversation continued as I mentioned this is one of my "lighter beers" and I usually make IPA's, "What is an IPA"? was his response.
"um....you see....its.....well.....you know what, it is strong tasty beer, for men"!
" I have never heard of an IPA, but I dont drink much". This is false since he is in the bar drinking every week after a round, but it is usually bud or coors.
This guy proceeded to have 2 coors lights and started acting very tipsy and schmucky!
Dont think I will waste sharing any beer with this guy again!
I let one of the guys in my foursome take a sip.
He complained that it was "too spicey", And "kind of flat".
For the record it was not as cold as I had wanted, but it was malty and hints of citra and worked for me.
I accepted the criticism
His response-"I look a good tasting American Beer like a coors light".
ME-"the good thing about beer is that there is one out there for everyone."
The conversation continued as I mentioned this is one of my "lighter beers" and I usually make IPA's, "What is an IPA"? was his response.
"um....you see....its.....well.....you know what, it is strong tasty beer, for men"!
" I have never heard of an IPA, but I dont drink much". This is false since he is in the bar drinking every week after a round, but it is usually bud or coors.
This guy proceeded to have 2 coors lights and started acting very tipsy and schmucky!
Dont think I will waste sharing any beer with this guy again!
While doing research today on Migraines and there tiggers I came across a thread relating to alcohol and certain types being triggers. For many years I shy'd away from IPA's and IIPA's because the very hoppy ones would sometimes trigger issues for me. So of course I grew interested as I read the thread and saw more and more people saying beer was a trigger for them. I then came across a fellow who labeled himself as a beer snob and stated that he can only drink Heineken, Corona, Guinness, and Becks because it seems that the more premium beers don't cause the problem for him. He then added that something American beer companies do during their brewing process must be the cause.
I wanted to smack him for thinking 3/4 of the beers in his list were premium and then I felt sorry for him wondering where he must live that all he has to choose from are beers that make those seem like premium.
I wanted to smack him for thinking 3/4 of the beers in his list were premium and then I felt sorry for him wondering where he must live that all he has to choose from are beers that make those seem like premium.
beergolf
Well-Known Member
like this....?
I've got a buddy who keep telling me that IPAs are great for aging... Please tell me this is wrong, because the HBT school of thought has lead me to the conclusion that this is not correct...? Just checking up
flars
Well-Known Member
While doing research today on Migraines and there tiggers I came across a thread relating to alcohol and certain types being triggers. For many years I shy'd away from IPA's and IIPA's because the very hoppy ones would sometimes trigger issues for me. So of course I grew interested as I read the thread and saw more and more people saying beer was a trigger for them. I then came across a fellow who labeled himself as a beer snob and stated that he can only drink Heineken, Corona, Guinness, and Becks because it seems that the more premium beers don't cause the problem for him. He then added that something American beer companies do during their brewing process must be the cause.
I wanted to smack him for thinking 3/4 of the beers in his list were premium and then I felt sorry for him wondering where he must live that all he has to choose from are beers that make those seem like premium.
Have you looked at cluster headaches, classed with migraines because of severity. Affectionately nick named suicide headaches. For 24 years my main triggers were MSG, citrus, and champagne yeast.
NateLTB
Well-Known Member
If that IPA is called 120 Minute then he is correct.
GrogNerd
mean old man
because, by the numbers, 120 Minute is a barleywine
