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#957507 bar upgrade
Posted by jeffdj on 27 February 2012 - 11:18 AM
#978163 A Biologist St. Paddys Day
Posted by BlKtRe on 19 March 2012 - 08:21 AM
#945124 Wait for it........... [SNPA now in cans]
Posted by MolBasser on 13 February 2012 - 07:07 PM
#2292708 Any of you guys in the FB German Brewing group see the latest?
Posted by Brauer on 27 April 2016 - 04:31 AM
My only qualifications are that I am a biochemist, I am interested in the technical aspects of brewing, and I've been drinking German beer in most corners of (West) Germany for 40 years. I'm not sure if I can add anything that hasn't been said, though.Well he is old
As a scientist, that paper is the presentation of a hypothesis, perhaps a literature review, but it is impossible to evaluate since there is no data presented to support the hypothesis. Formatting it to look like a scientific paper is a bit misleading. It doubt it would pass peer review, which is almost always required for a scientific paper.
I wonder which DO meter they are using, since they usually have an upper limit of 120°F. I didn't see that noted and your materials and methods have to be identified to evaluate a claim. The fact that this goes against established practices means that there is a higher threshold of evidence required. Science works that way because there is such a large body of evidence that this is not required.
I actually use a lot of the techniques they cite. I don't worry about others. I question worrying about inletting water when the malt itself is full of oxygen, for eample. I'm sure that German breweries try to minimize oxygen, but I doubt they are adding sulfites.
Concerning the short shelf life, German breweries are often fanatical about getting their beer to taps quickly, like IPA brewers in New England, because they feel that beer starts to lose flavor as soon as it is made. Shortening the time to tap is one rational for rapid Lager fermentation schedules. They are also obsessive about tannin, which is my pet hypothesis, along with freshness, for what could be a big part of that subtle, elusive malt character famous in some beers. I suspect that those using the Augustine's yeast have figured out that yeast strain is part of that, too.
But I am not in the camp that believes it takes magic to get that quality. I know there are a lot of mediocre Lagers in the US, but I've had some spectacular ones. Notch Pilsner and von Trapp Helles are great commercial examples that I have been able to have fresh. I think I've made good examples of German styles and Caveman made a Pilsner that I thought could stand with some of the best I have had (I have no idea how many Pilsners I've had in Germany, maybe less than 25, since they aren't as common as Helles and Export).
Sorry to be so long-winded,
#2201673 What is my home brewery worth?
Posted by djinkc on 01 January 2016 - 03:21 PM
All I can tell you is I sold 2 three gallon kegs recently - $65 each. Fives aren't worth nearly that from what I hear.
If you can store it for a while I would suggest you do so. I quit for a long time and wished more stuff had been saved.
#975795 So I've had a request made, and I accepted the challenge
Posted by denny on 16 March 2012 - 11:03 AM
#929389 Ruthless Rye IPA
Posted by denny on 26 January 2012 - 04:11 PM
#900671 No More No More Broken Siphons
Posted by Genesee Ted on 29 December 2011 - 11:37 AM
#900212 No More No More Broken Siphons
Posted by SWAGMAN on 28 December 2011 - 04:32 PM
#3074549 really fast starter?
Posted by positiveContact on 16 May 2020 - 09:45 AM
I dunno really. I was wondering this myself this morning. I probably could have saved two Mason jars worth of stuff and made no starter! I guess this way I can save some for next time!why did you bother with a starter with 4 day old yeast?
volume?
#2825868 Judges Choice
Posted by Poptop on 21 October 2018 - 04:11 AM
#2607538 Board upgrade imminent
Posted by 3rd party JKor on 10 August 2017 - 10:06 AM
#2382629 WTF Whirlfloc?
Posted by Stout_fan on 10 September 2016 - 07:15 AM
I've gotten clumps the size of egg foo young patties with all Marris Otter beers.
Ha, you should try Pilsner!
#2330929 Mid-Atlantic States Homebrew Campout
Posted by matt6150 on 20 June 2016 - 05:27 PM
#2264473 Time to brew some Belgian beers....
Posted by ChicagoWaterGuy on 18 March 2016 - 12:40 PM
I doughed in for a dark strong this afternoon. I plan on adding 2# of D-2 that I've had forever.
#1045435 Gonna have to make a hop bomb
Posted by MtnBrewer on 22 May 2012 - 05:42 PM
My next Flanders will be known as Spinal Tap Red.I would recommend against the Roeselare unless you really want to make a sour beer. And in that case I'd recommend against an IPA. The Brett sounded like a great idea but I'm not so sure about making a sour.The Roeselare Blend goes to 11%
#1004043 How satisfied are you with the beer you brew?
Posted by MtnBrewer on 12 April 2012 - 11:27 AM
The best one I ever saw was: "I Brew Beer, Now Take Off Your Panties". I have that bumper sticker on one of my beer fridges.Now taking orders for t-shirts with that slogan.
#1002410 How satisfied are you with the beer you brew?
Posted by positiveContact on 11 April 2012 - 07:47 AM
#2611719 Board upgrade imminent
Posted by Vagus on 16 August 2017 - 11:20 AM
Looking forward to the D
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