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I'm finally getting around to updating my bar to complete my basement finishing project. Had the last week off, so I began making what will eventually cover the chest freezer. My plan is to have it be a walk up bar, where the kegerator is against the back wall and surrounded by nice cabinetry. It will take some time, but wanted to share what I've accomplished so far.Here is the original bar. I started by putting casters under it so I can pull it out of the cabinetry to change kegs, etc.Next I made the front from oak ply and oak 1x4sThen I made a rail by shaping two 1x4's and gluing them together, then much sanding. I shaped the bigger cove by dragging the 1x4 across the table saw blade using multiple passes and raising the blade each time. Something I've never done before, but am happy with the results (considering how much I'd have to spend to buy the rail premade) And here is what it will somewhat look like assembled. I plan to use a dark finish to match the floor of the basement. I am waiting for my new drip tray (which will be flush mounted) to arrive before I can go any further. Thanks for looking!Jeff

Pretty good.....

TA DA!httpss://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s320x320/396214_322815277764418_100001078441563_908719_513447938_n.jpgMolBasser

Well he is old

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.

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,

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.

Someone please correct me: If the beer has a lot of insolubles, then the gravity will never get too low.

Actually, as the insolubles drop out of suspension, the gravity reading will drop.I think you might mean "unfermentables", and not "insolubles". Talking about insolubles and gravity readings can lead to long discussions about poodles and swimming pools.

Murphy's FTW

Coming from a firefighter perspective I think its BS that your friend would put the others living in his apartment complex live's at risk using his burner in that manner and storing his propane tanks inside. Homebrew brother of mine or not I still feel this way. And how it came into the PD and FD hands, well so be it.

Drink some of the beer as you read through the sty;e guidelines of each category you're thinking of entering. Enter it into whichever category it tastes like. If it doesn't fit any of them, you may want to reconsider entering. It could be a great beer, but if it doesn't hit the style guidelines right on, it won't score well.

*insert slow clap*

There is no correlation between clarity of wort and clarity of the finished beer.

 

I've had (many) batches of beer go into the primary or keg that were less (sometimes, way less) than clear, but dropped bright in the fermenter/keg, as I'd wager many of us here in this forum have experienced.

 

What's weird (IMO) is seeing reduced clarity as the beer progresses from brewday -> fermenter -> keg/bottle -> glass.

I use the refractometer for preboil gravity and maybe checking on the mash. I got a nice Brew America hydrometer and glass jar on Amazon that I use for OG and FG.

Got a starter of 1450 going.  Planning on my house APA tomorrow with a slight change in hops.  Plan to just go with Citra,Mosaic and Simcoe.

He told me so and left me the stuff to make his favorite beer this morning.  Today Ill be brewing a Citra Wheat.  Thanks Easter Bunny

 

This was a beer inspired by Founder's Mosaic Promise; I can't get it locally, I have to drive to NJ to get it. The original beer clocks in at 5.5% with 50 IBUs, and a SRM around 5. As the name suggests, this is a SMaSH of Golden Promise and Mosaic. I did my own twist; It finished at 6%, 45 IBUs, I did a steeping of hops during the chilling process and a slightly darker color (I boiled for 90 minutes for more Millard Reaction and body) a spot on clone? no way. Maybe I'll try next time; but its a surprisingly flavorful, hoppy beer with minimum ingredients. It was fermented with US-05; A lot of flavor coming from the hops; there's a piney, peppery flavor that plays well with the malt.

 

I look at it as an extension of my brewing; i use Cascade a lot, and being able to supplement store-bought hops with homegrown is pretty cool, IMHO.

 

I'm trying to get more into gardening in general, and with any luck, my Magnum and Centennial plants (both first years) will do better next year.

Howdy all. 

A friend of Chils' here. I am a long time member at HBC looking for another place to hang my head and talk brewing. 

Brewing...Been at it for going on five years or so. I mostly do traditional styles of lagers because they taste good. 

I think it was easy to misunderstand what they were saying as an attack on 99.5% brewers. It was easy to read their ideas as: "You've been doing it wrong and if you can't understand 'IT' then hey, your tastebuds suck and so does your beer."

 

I was removed from the Advanced German brewing forum but had stopped reading it altogether due to all of the "It" discussion. The tipping point for me was when someone was claiming that they had found a way to get "IT" by mashing at ~10+ different temperatures. Sounded like the mash would take you hours to complete. All I could think was that real German brewers would be laughing their asses off if they heard that crap.

 

Maybe it has some merit even if all that comes out of it is brewtan being used to make better beer. I've spent a lot of thought on uncomplicating my brewday but still making good beer. There was a time when my brewdays were so long that I was ready to give it up and I'm not willing to go back to that.

C... this is the type of beer I would make for my wife and she comes up with some weird perceptions... This tastes like soap to me. This one is really banana-y. This one tastes like meat! Really? 

She is using some pretty good descriptors of common brewing off-flavors. 

Did they retrofit the MLT with a braid