Most hotly debated techniques?

[goodgodilovebeer]

'Secondary' fermentation.

I'd never risk an unnecessary transfer.

 

[daugenet]

the chicken or the egg....

 

[Homercidal]

Old school vs innovation would HAVE to be secondary or no secondary.

A secondary was INSISTED upon not even that many years ago, and I think the majority of brewers who follow modern practices would agree that a secondary is rarely necessary to prevent autolysis.

Or, maybe Hot Side Aeration?

 

[daugenet]

Old school vs innovation would HAVE to be secondary or no secondary.

A secondary was INSISTED upon not even that many years ago, and I think the majority of brewers who follow modern practices would agree that a secondary is rarely necessary to prevent autolysis.

Or, maybe Hot Side Aeration?

No chill may be able to be thrown in there as well?

 

[ndsgr]

Purity law versus not.

 

[ScottD13]

Old school vs innovation would HAVE to be secondary or no secondary.

A secondary was INSISTED upon not even that many years ago, and I think the majority of brewers who follow modern practices would agree that a secondary is rarely necessary to prevent autolysis.

Precisely my thinking, and in my initial research it seems this argument, albeit for different reasons, has been going on for centuries.

 

[v2comp]

the real answer is that were a bunch of opinionated human beings that try these different things and they appear to work and we fit them into our regimen. after that, we are right and everything else is too silly to even entertain.
you know, kinda how some people will spend money on $3,000 worth of golf clubs and tell you it helps them play better than the $85 set they originally got from the pawn shop.
or how the thousands and thousands of dollars some of us spend on brewing equipment and spaces to put it all in, somehow makes better beer than a guy with a 5 gallon plastic bucket and a stove top boiler.
I say we argue about this stuff because we can, not because there is any real reason other than our opinions.
anybody looking to buy some nice golf clubs?

 

[Revvy]

No chill may be able to be thrown in there as well?

Maybe since the secondary/long primary thing is so old to me, but I think No chill Vs Quick Cooling/racking to fermenter (Traditional) is more interesting to me, as an example of new ways vs traditional ways of doing things. That is only what a year or two old since Jamil (or Chris Colby) wrote it up in BYO magazine? The long primary thing is so 5 years ago for a lot of us.

 

[DKershner]

The long primary thing is so 5 years ago for a lot of us.

Leave it to Revvy to stop arguing about whether or not to secondary and instead argue about whether arguing about it is outdated.

He's going to want multiple examples in his thesis, and this can be one that has already fully run its course as compared to no chill which has more recently been debated.

 

[funkswing]

How about Protein Rests (or any multiple-step mashes) v. Single infusion with the Modern highly-modified malts?

 

[zman]

Not listening to or taking Revvy's advice

 

[Hermit]

How about Protein Rests (or any multiple-step mashes) v. Single infusion with the Modern highly-modified malts?

Shall we start a debate on whether people even KNOW the degree of the modification of their grain since they aren't buying full sacks?

 

[mikeysab]

Fat chicks vs really skinny chicks.

 

[GilaMinumBeer]

The only debated techniques with any heat in brewing would Gas vs Electric.

 

[humann_brewing]

The only debated techniques with any heat in brewing would Gas vs Electric.

gas vs electric vs steam

 

[cheezydemon3]

No one is debating extract vs AG.

Extract good vs bad, maybe. No one has said AG is bad to my recollection.

Debates usually involve widely used practices that people question.

Plastic + hot liquid - good/bad

garden hose - leaches lead/I do it and I'm OK

Glass fermenter - Better than plastic/deadly

 

[gingerdawg]

Bubbles in the airlock vs hydrometer as an indicator of fermentation.

 

[BeastMaster]

Track vs. XC

All Mountain vs. XC

 

[mikeysab]

HP vs B.A.T.N

Think Andrew dice clay.

 

[funkswing]

Shall we start a debate on whether people even KNOW the degree of the modification of their grain since they aren't buying full sacks?

Well its all highly modified unless it says it isn't. Go ahead and debate it...........its not 1989 anymore.

Not listening to or taking Revvy's advice

I really wanted to say this earlier, but I bit my tongue. Its not that he has bad advice, he just gives it out with this attitude of "your problems are not special, nor are you"

 

[remilard]

Well its all highly modified unless it says it isn't. Go ahead and debate it...........its not 1989 anymore.

People seem to think that increasing degrees of modification of malt is inherently good and something recently allowed by technology. That is untrue in every way imaginable. The English have been making fully and over modified malt for a very, very long time. Domestic and Continental maltsters make malt that have varying degrees of modification, rarely overmodified (if more modification were good without question, it would all be overmodified).

The reason more and more malt is well modified or fully modified is not technology or discovering that to be superior, it is because continental breweries and american craft breweries want to save money by installing single infusion brew houses.

There are still step infusion and decoction brewhouses in the world and still malsters producing modestly modified malt for them.

So the question is, what does highly modified even mean? In the literature fully modified means the acrospire is 100% the length of the kernel, well modified is 50-99% (and at 50%, you are certainly step mashing) and undermodified and overmodified are the extremes. So if by highly you mean overmodified, no the vast majority of malt is not overmodified.

 

[Revvy]

I really wanted to say this earlier, but I bit my tongue. Its not that he has bad advice, he just gives it out with this attitude of "your problems are not special, nor are you"

What do you want, me to rub your belly, or give you a ******* along WITH your answer? An answer that I more than likely spent 3 hours writing at some point along the way, tracking down links, and citing sources, being a through and clear as I can, AND spending upwards of 8 hours a day talking new brewers, who ask the same questions day in and day out, off the roof. Why the heck to you think I do it?

The problems are NOT special, because 99% of the time it's the same question over and over and over and over, that's why the usually are cut and paste and 99% of the time it IS the right answer. Your beer issues are not terminally unique.

But I wouldn't be answering questions over and over if I didn't care about the brewer.....

 

[permo]

what about the actual IBU contribution of of non traditional happing methods like first wort hopping, mash hopping, using a hop back, and adding your entire hop charge in the whirlpool/flameout?

personaly I vote yes for them all please

 

[maida7]

All Mountain vs. XC

XC is All Mountain where I live :rockin:

 

[mikeysab]

As new brewers, we ask a lot of questions. I learned early on that most of my questions could have been avoided by using the search feature. I know where Revvy is coming from because when I read some new brewers questions, I smack my head and say "Geez, here we go again". I think sometimes it gets frustrating for the guys GIVING the advice to see the same questions over and over. I remember a time where i thought to myself "Why is this guy answering my question with such an attitude", but realized that it does get annoying writing out answers to questions that have been answered so many times before.

On the other side of the coin, I think some people just don't know how to use forums and other forms of internet media. And people also want an answer right away. If you're having a problem with a beer, or a technique, you want to know right away, instead of waiting for someone to come along with your answer. We've all freaked out about something, somewhere along the process, and waiting for an answer is a little scary at times.

And yes, I would like my belly rubbed while you answer my questions, but you can keep the BJ.....unless you're wearing a Scarlett Johanson mask.

 

[Revvy]

A
And yes, I would like my belly rubbed while you answer my questions, but you can keep the BJ.....unless you're wearing a Scarlett Johanson mask.

(I won't ask about the Johanson Mask, I really Don't wanna know.)

 

[mikeysab]

I like the bigger ROFL that you used in the bottle delabelling thread. Where in the world do you get all these pictures and animated gifs?

 

[Revvy]

I like the bigger ROFL that you used in the bottle delabelling thread. Where in the world do you get all these pictures and animated gifs?

The bigger one isn't mine, I just saw it in the gallery when I was getting mine. But I just use google image to find stuff. Like "animated roflmao" I just discovered that we could upload the animated stuff in our gallery and have it still animate a few weeks back.

 

[Hilbert]

Fly vs Batch Sparge

+1

 

[funkswing]

So if by highly you mean overmodified, no the vast majority of malt is not overmodified.

Well then I obviously meant well modified . Diff. cultivars of barley are prone to more or less modification during the malting process, with the beta-glucan/glucanase generally being the controlling factor (high betas = less modification). Temperature of malting also effects this. But science hasn't figured it out 100% yet.

I never said it was better, just the more available one (from a homebrewer's point of view, an American homebrewer's point of view at that).

See, this is a debatable one that is about Tradition v Modern. Some older Continental breweries have to specifically have lower modified malt provided to them, so they can stick to their Traditional brewing processes.

Revvy - if you're so jaded with those questions, just don't respond. Plenty of users here don't mind answering "stupid" or previously asked questions. Its an internet forum, which means it lives in the present. No one is going to look through four or five pages of search results (if they even know what to search for) to find the answer, that's not how forums work. They want to ask their question and get an answer. They are clueless to how many times it has been asked before. Just because you have been around long enough to be annoyed by these questions doesn't mean shiz to them. You still come off as a d-bag to them when answering a post by mocking them. I'm sure in the past you have given beautiful answers to someones questions, but that doesn't mean anything to a new poster.
<-- that's my way of saying "no disrespect, just keeping it real"