Random Brewing Thoughts

[coldstorage]

What on earth did people do before Mar 27, 2017?

 

[hornydevil]

What on earth did people do before Mar 27, 2017?

I'd say most of them breathed out of their mouths and dragged their knuckles, but that'd just be a guess.

 

[TripleSixHoppia]

Had anyone ever used Swedish Fish to sweeten/flavor a batch?

Brandon Jones put all sorts of weird candy **** in his Halloween Embrace the Funk beers. just add them to a keg.

 

[hornydevil]

Like you, posting on this site.

Oh . . . . . BURN.

 

[gkatsoris]

Brandon Jones put all sorts of weird candy **** in his Halloween Embrace the Funk beers. just add them to a keg.

Mmmmmmmmmmm keg

 

[MooseLang]

• Yellow (Dye) #5

.

hornydevil takes his fair share of **** on this site, but I give props for looking out for our collective sperm count

 

[coldstorage]

hornydevil takes his fair share of **** on this site, but I give props for looking out for our collective sperm count

beerindex

 

[jivex5k1]

It's funny, the best beers I've made seem to be the ones in which I make mistakes. I brewed about 2 months ago, ran out of propane with 15 minutes left. I just pulled a sample and I like it more than the last two I've brewed.

About a year ago I brewed a hoppy saison back when I was making them on the stove still, when I turned off the heat to mash I accidentally left one burner on. I caught the error too late, but damned if that didn't turn out to be the favorite of all the beers I've ever brewed. Might have had something to do with the crooked stave and jolly pumpkin dregs I threw in it.

 

[hornydevil]

It's funny, the best beers I've made seem to be the ones in which I make mistakes. I brewed about 2 months ago, ran out of propane with 15 minutes left. I just pulled a sample and I like it more than the last two I've brewed.

About a year ago I brewed a hoppy saison back when I was making them on the stove still, when I turned off the heat to mash I accidentally left one burner on. I caught the error too late, but damned if that didn't turn out to be the favorite of all the beers I've ever brewed. Might have had something to do with the crooked stave and jolly pumpkin dregs I threw in it.

LOTS of wiggle room in brewing. Thank Jeebus. Lots of the stuff the we collectively do isn't based on good science. It's simply based on what people have done before, like 60 minute mashes and using bittering charges for every beer, and they aren't updated when better and newer ingredients come on the scene.

 

[TripleSixHoppia]

LOTS of wiggle room in brewing. Thank Jeebus. Lots of the stuff the we collectively do isn't based on good science. It's simply based on what people have done before, like 60 minute mashes and using bittering charges for every beer, and they aren't updated when better and newer ingredients come on the scene.

My buddy had Menno Oliver from De Molen stop at his brewery. He asked why they mashed and boiled for so long. They didn't have a good answer. Apparently he mashes for like 30 minutes and boils for 15, up to 45 for his stouts.

Malts are so highly modified now it makes sense. You would just have to refigure your hop timings and amounts for bitterness extraction.

 

[JCastle1]

My buddy had Menno Oliver from De Molen stop at his brewery. He asked why they mashed and boiled for so long. They didn't have a good answer. Apparently he mashes for like 30 minutes and boils for 15, up to 45 for his stouts.

Malts are so highly modified now it makes sense. You would just have to refigure your hop timings and amounts for bitterness extraction.

Yeah, you could in theory get starch conversion in 20 minutes. Bourbon County is only mashed for like 30 if I remember correctly.

 

[Phischy1]

On my system for light bodied beers I do a 2 step mash. Usually done in 45 mind then I start to mash out, or really just make sure the wort is running clear. For some beers I do a longer boi to help develop malt complexity, but it depends. One thing g about 10 gallon batches in lighter beer is a touch more caramelizaton which I try to avoid. May have to think about a 45 min boil on IPAS to avoid that, and adust hops accordingly.

 

[Skittle34]

You're telling me, I don't need to mash in for an hour or boil for an hour? This is a game changer

 

[hornydevil]

You're telling me, I don't need to mash in for an hour or boil for an hour? This is a game changer

Ayep. With the more highly modified malts, you certainly don't need to wait that long for full conversion. Boiling's a little more complicated as it depends how much isomerization of alpha acids/bitterness that you're looking for. In other words, if you're going to boil for a shorter period of time, you're going to need to recalculate the amount of hops and/or the AA% that you want to use.

 

[TripleSixHoppia]

Do like me and only add hops in whirlpool or dry hop. #teamgruit #teamfuckbitterness

 

[hornydevil]

Do like me and only add hops in whirlpool or dry hop. #teamgruit #teamfuckbitterness

I'd say "be like me, too", but then nobody would believe that it worked or that it was a good procedure and I just commented because I'm an attention whore.

 

[JCastle1]

Do like me and only add hops in whirlpool or dry hop. #teamgruit #teamfuckbitterness

But then it's gonna taste like NS Whirlpool...

 

[user 307594]

I mash rest for 40 minutes and recirc for 10-15. I could probably get that down to 25-30 min rest, but don't really see the benefit trying to squeeze out that extra time, plus I like to let the rakes really help mix up the mash. Modern modified malts are the best.

 

[Snarf1]

Do like me and only add hops in whirlpool or dry hop. #teamgruit #teamfuckbitterness

You think you don't get IBUs from whirlpool? Hahaha.

I mash rest for 40 minutes and recirc for 10-15. I could probably get that down to 25-30 min rest, but don't really see the benefit trying to squeeze out that extra time, plus I like to let the rakes really help mix up the mash. Modern modified malts are the best.

If you're bored sometime, do a starch test at the 5 minute mark. Should be converted already.

 

[TripleSixHoppia]

You think you don't get IBUs from whirlpool? Hahaha.

no ****

 

[Snarf1]

no ****

Because beersmith told you so?

You think isomerization just stops below a boil or something?

 

[TripleSixHoppia]

Because beersmith told you so?

You think isomerization just stops below a boil or something?

-________-

I'm saying no **** you get IBU.

 

[Snarf1]

-________-

I'm saying no **** you get IBU.

Just not bitterness? Sorry, I don't speak hashtag very well.

 

[TripleSixHoppia]

Just not bitterness? Sorry, I don't speak hashtag very well.

Big difference in the IBUs you pick up in a 60 minute boil and a 30 minute whirlpool at 180*f.

Pretty much any beer over 50 IBU is too much bitterness for me. For my beers, 40 IBU would be the top end super hoppy brett pales. Most of my sour beers rarely go past 5. For almost any beer with acidity I find any noticeable amount of bitterness to be a clash and the beers come off a muddled. A lot of my sour beers I add 0 hops pre-fermentation. Since I brew 99% sour beer, I almost never use hops in the kettle.

I've very recently started messing around with whirlpooling citrus forward hops in sour beers. I've always noticed my brett pales will still smell hoppy even a year from the package date. So I think brett is breaking down some of the hop acids into esters that stick around for at least a year. So I'm trying whirlpool hops, "biotransformation dry-hopping", then aging for 6+ months, then dry hopping at package. IDK if the first dry hopping is a waste or not yet. (instert hornydevil expenation here)

 

[hornydevil]

Just not bitterness? Sorry, I don't speak hashtag very well.

Depends at what temperature you whirlpool.

And isomerized alpha acids are only one component of hop bitterness.

 

[hornydevil]

I've always noticed my brett pales will still smell hoppy even a year from the package date. So I think brett is breaking down some of the hop acids into esters that stick around for at least a year.

I think it's more simple than that. Just Brett preventing oxidation of those hop-related compounds.

 

[doobiegoobie]

Anyone ever used butterfly pea pods in beer or mead before? Saw a cool post a while back about it turning a mead purple, so I wanna try it with a sour beer.

Marleydog is very curious too

 

[SirDickButts]

Anyone ever used butterfly pea pods in beer or mead before? Saw a cool post a while back about it turning a mead purple, so I wanna try it with a sour beer.

Marleydog is very curious too

Been meaning to try that. It's in my amazon wishlist.

 

[doobiegoobie]

Been meaning to try that. It's in my amazon wishlist.

Shipping takes forever but it was pretty reasonably priced. I'm going to try to get something going this weekend so I'll let you know how it goes!

 

[jivex5k1]

So I meant to bottle last week and boiled up some priming solution. I sanitize a mason jar and then pour it in there to cool, makes a seal. I've still got the jar from last weekend, it's sealed still so I should be able to use it still right?