Homebrewing myths that need to die

[bob3000]

I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.

 

[BradleyBrew]

I agree that it's not useless. It's just not necessary in many cases. But with care either way works fine, and the beauty of home brewing is that we can do what works for us.

Here's another myth: grain bill & hop schedule are more important to great beer than healthy fermentation.

I just use them when bulk aging. Besides that once the yeast clears its pretty much kegging time on 90% of all my beers.

 

[BradleyBrew]

I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.

Big time myth about off flavors going away (excluding diacetyl). Never worked for me. Crappy beer + 6 months = 6 month old crappy beer.

 

[Yooper]

I've had hot side aeration. Its not a myth.
Admittedly I did pour my wort into the kettle in one go.

Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.

HSA is not a myth. Neither is autolysis.

Perhaps it's less common than it used to be, but it's not a myth.

A "myth" means a fable, something that isn't true. HSA is real, although not likely. Autolysis is real, although not likely in a reasonable amount of time in a homebrew setting.

I hear all the time on this forum that both are myths- but they aren't.

I agree that "aging fixes everything" is a silly myth that needs to die.

 

[homebrewdad]

No it doesn't, if I come in and look at my fermenter 2 weeks after closing it up and it is bubbleing like crazy doesn't mean it's fermenting. Temp could have rising or someone could have bumped it causing off gasing

Agreed. That was not the situation I was describing, however.

If the airlock is vigorouly bubbling within a day or so after you pitched, you know that fermentation has started. Just because it isn't bubbling does not mean that fermentation has not started.

 

[homebrewdad]

HSA is not a myth. Neither is autolysis.

Perhaps it's less common than it used to be, but it's not a myth.

A "myth" means a fable, something that isn't true. HSA is real, although not likely. Autolysis is real, although not likely in a reasonable amount of time in a homebrew setting.

I hear all the time on this forum that both are myths- but they aren't.

On the homebrew scale, HSA is a nonfactor.

On the homebrew scale, autolysis is a nonfactor.

I see these posted time and time again as boogeymen to be scared of. I could pull up revvy's HSA thread, along with the various citations and sources, but that's the kind of thing that should go in the article, no?

Autolysis is mentioned all the time, as well, with the "old wisdom" of racking your beer the moment it hits terminal gravity. That's totally unnecesary. Lots of brewers leave their beer on the yeast cake for weeks - sometimes months - with no ill effects. So on the homebrew scale, yeah, it's a myth.

I agree that "aging fixes everything" is a silly myth that needs to die.

Who pushes this myth? Age will fix some flaws due to brewing process. It won't fix anything close to "everything", and odds are, the beer would have been better had the "fix" never been needed.



Sheesh, Yooper. This feels like the "well, actually..." derails we get in the "funny things overheard" thread from time to time.

 

[Darwin18]

You have to literally sterilize every object/surface that comes into contact with your beer. I chuckle when I read posts about people who boil their yeast starters in glass flasks or flame the surface of the smack packs. A reasonable amount of sanitation is needed to prevent infection, but you're going to inoculate your starter wort with millions, if not billions, of yeast cells. I boil my starters in a household pot, chill (uncovered) in an ice bath in the kitchen sink, and after five years of brewing have never had an infection, or even the slightest sign of one.

 

[ThaBrewFather06]

+1 on the brewing your own beer is cheaper, The LHBS has a sign up that says brew your own and save money, I chuckle every time I walk in.

You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?

 

[homebrewdad]

You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?

Because most of us keep buying more and more gear.

 

[ThaBrewFather06]

Because most of us keep buying more and more gear.

That doesn't mean it's not cheaper I bought a starter kit and have well made up for it in just three batches. I would have spent around 350$ on the red ale, IPA, and barley wine I've made

 

[Totes]

You can defiantly save money. I can make 5 gallons of IPA for 50-60$

What the hell kind of IPA's are you making! If your recipe calls for Brewers Gold, use hops next time.

 

[Yooper]

On the homebrew scale, HSA is a nonfactor.

On the homebrew scale, autolysis is a nonfactor.

I see these posted time and time again as boogeymen to be scared of. I could pull up revvy's HSA thread, along with the various citations and sources, but that's the kind of thing that should go in the article, no?

Autolysis is mentioned all the time, as well, with the "old wisdom" of racking your beer the moment it hits terminal gravity. That's totally unnecesary. Lots of brewers leave their beer on the yeast cake for weeks - sometimes months - with no ill effects. So on the homebrew scale, yeah, it's a myth.




Who pushes this myth? Age will fix some flaws due to brewing process. It won't fix anything close to "everything", and odds are, the beer would have been better had the "fix" never been needed.



Sheesh, Yooper. This feels like the "well, actually..." derails we get in the "funny things overheard" thread from time to time.

You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.

 

[diodeart]

You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?

i just hit the threshold of not saving money anymore by home brewing. it was a nice thought starting out, but equipment upgrades always seem to happen. i've spent thousands on equipment and i don't even have a herms or rims. yet.

 

[ThaBrewFather06]

I am just saying I do save money. Just because you guys continue to upgrade doesn't mean everyone does. I am perfectly happy with 5 gallon batches that I can make now

 

[homebrewdad]

You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.

Tow-may-tow, tow-mah-tow. For homebrewing, I count these as myths; the risk level is neglible for the typical home brewer. They certainly should not be the boogeyman that get thrown around.

But hey, every article I write has an opinion slant to it - I don't pretend otherwise. Feel free to write me off as a crackpot.

 

[Leadgolem]

All homebrewers agree on the best practices to follow when brewing your own.

 

[homebrewdad]

I am just saying I do save money. Just because you guys continue to upgrade doesn't mean everyone does. I am perfectly happy with 5 gallon batches that I can make now

And that's fantastic! But it's pretty typical to see homebrewrs who don't save money (but do make great beer).

 

[bob1852]

You asked about myths. I replied. I like Revvy very much, and this isn't about him at all.

It's simply not true that HSA and autolysis are "myths". Are they common? Maybe not. But that doesn't make them myths. Nor are they necessarily a "non factor".

I personally have tasted autolysis, and I think a couple of oxidation issues I helped judge were partially due to age and HSA after discussing it with the brewer and a few other judges.

Myths are just that- myths. Maybe the risk of HSA at the homebrew level is overstated- I will agree with that completely. But I would not call it a "myth". There is a scientific basis to it, and I think most brewers with some scientific knowledge wouldn't rule it out as a "myth" even though it may not be a huge risk.

I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."

 

[homebrewdad]

I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."

I would never suggest that something is a myth because I don't taste it. I don't think my palate is particularly sensitive.

I'm basing my information on the various studies and such that I read, as opposed to the "old wisdom" thats gets repeated time and time again (rack your beer as soon as gravity is stable, or you'll get autolysis).

 

[Yooper]

Tow-may-tow, tow-mah-tow. For homebrewing, I count these as myths; the risk level is neglible for the typical home brewer. They certainly should not be the boogeyman that get thrown around.

But hey, every article I write has an opinion slant to it - I don't pretend otherwise. Feel free to write me off as a crackpot.

I agree. One thing I've noticed is that unless you have a an extremely tuned/trained palate, or have your beer torn apart (errrr....critiqued) by a national ranked judged, I really despise the typical "[insert HSA, tannins, phenols, autolysis, oxidation, etc.] is a myth because I don't taste it and my friends love my beer" posts.

It's had tannins, autolysis, oxidation, HSA, etc. noted by judges during various competitions.

Just because I can't taste/perceive them doesn't mean it is not there, and that there aren't some things I can do as a brewer to minimize many of the real "myths."

I have a real issue with saying that just because something is less common than preached, it's a myth.

There are quite a few people who are genetically unable to taste diacetyl. That doesn't make diacetyl a myth when it's in their beers. They are just not aware of it.

You asked for homebrewing "myths" to write about, and I gave you several that I am aware of. They are not my opinion, but based on fact and scientific papers. If your opinion is that these truths are myths, then I have no part of offering advise.

 

[Yooper]

I'm basing my information on the various studies and such that I read, as opposed to the "old wisdom" thats gets repeated time and time again (rack your beer as soon as gravity is stable, or you'll get autolysis).

Please link to those various studies, or else you are only going with "new wisdom" and not facts.

That's all I'd advise on writing about these topics, as repeating new wisdom would be just as much as an error as repeating old wisdom.

Repeating "new wisdom" over and over without a scientific basis doesn't make it fact.


It's your article- so I'll bow out.

 

[homebrewdad]

I have a real issue with saying that just because something is less common than preached, it's a myth.

There are quite a few people who are genetically unable to taste diacetyl. That doesn't make diacetyl a myth when it's in their beers. They are just not aware of it.

You asked for homebrewing "myths" to write about, and I gave you several that I am aware of. They are not my opinion, but based on fact and scientific papers. If your opinion is that these truths are myths, then I have no part of offering advise.

It's your article- so I'll bow out.

Thanks for your continued input, Yooper. I fully intend to post links, as you are 100% correct that citations are needed.

 

[Leadgolem]

Hmm, well if nothing else this thread has prompted me to do some real research of my own on autolysis. After a little reading, I am beginning to understand why there is so much disagreement on the subject.

 

[Wakadaka]

gotta be honest, a lot of comments on homebrewing "myths" are so much more common that debunking the myths become the myths.

i have read tons of times that HSA and autolysis are myths, but I don't believe they are complete myths. i'm sure they can cause problems in certain situations. constant repetition of "its a myth, don't worry about it" becomes the new creed. i see that much more frequently than people actually asking about HSA

 

[MalFet]

There's no question in my mind that I've tasted autolysis in my and other people's beers. It's a very distinctive soy sauce flavor, and I seem to be much more sensitive to it than my friends and family are.

I noticed it first in a delicate cider that sat on yeast for way, way to long, to the point that the color and texture of the cake began to change significantly. I've even gone so far as to cause yeast to autolyze on purpose so as to have a baseline flavor to compare against. Now, I taste it relatively frequently (even if its subtle) and without fail it always turns out to be from beer that has sat on too much yeast for too long at too hot a temperature.

The thing about these "myths" is that they spring their own counter-myths. People believe one dogma for a while, and then when holes start to appear they immediately produce a new dogma at the opposite extreme without considering the possibility that the truth might lay somewhere in the middle.

The greatest myths of brewing are just as often the counter-myths we cook up to dispel myths in the first place.

 

[mysteryshrimp]

I got this straight from a LHBS employee:

"You can't use SANKE kegs. You need specialized equipment to open them."

 

[cluckk]

You can defiantly save money. I can make 5 gallons of IPA for 50-60$ and it costs 100$ if I buy it in the grocery store. I make extract batches so far but you save even more if you do all grain. The equipment is the only other thing that costs money but its a one time expense. What am I missing here?

What you're missing is the cost of the time you spend making it. If you spend 4 hours that could be used making $10 per hour then you have to add $40 to the cost of each batch. Of course, many will answer that they brew on their off time when they wouldn't be making anything anyways. This does not mean the time brewing is not an expense. It simply means that on non-brewing days off you spend the time (=money) on recreation or other activities.

Brewing-your-own costs more when all economic expenditures are figured in (not just exchange of dollars). However, it is worth it to have good beer that is your own to drink or share.

 

[PseudoChef]

This does not mean the time brewing is not an expense.
.

It does to me. My brewing time is far from an expense be it taken from me doing my work earning money or on my free time.

I save considerable money brewing my own beer, even with equipment factored in.

 

[Cider123]

1. You need to grind your grain very fine to get decent efficiency with BIAB.

Research at BIABrewer.com has shown that you only need a standard crush to get decent efficiency with BIAB.

2. If you don't boil your pilsner malt for 90 minutes, you'll have lousy, corn-on-the-cob tasting beer.

 

[Billy-Klubb]

There's no question in my mind that I've tasted autolysis in my and other people's beers. It's a very distinctive soy sauce flavor, and I seem to be much more sensitive to it than my friends and family are.

I noticed it first in a delicate cider that sat on yeast for way, way to long, to the point that the color and texture of the cake began to change significantly. I've even gone so far as to cause yeast to autolyze on purpose so as to have a baseline flavor to compare against. Now, I taste it relatively frequently (even if its subtle) and without fail it always turns out to be from beer that has sat on too much yeast for too long at too hot a temperature.

The thing about these "myths" is that they spring their own counter-myths. People believe one dogma for a while, and then when holes start to appear they immediately produce a new dogma at the opposite extreme without considering the possibility that the truth might lay somewhere in the middle.

The greatest myths of brewing are just as often the counter-myths we cook up to dispel myths in the first place.

I've experienced autolysis first hand once. I let a beer sit in primary for many months. I know it was the recipe. I took a sample before I forgot about it and tasted great, but I wanted to make sure it was done before bottling. to me, it tasted like rotted meat after I remembered it way too late.