Beer thread

[cmbdiesel]

Originally Posted by David Wilson

I'm keeping up, pretty interesting stuff, but clearly you guys are talking above my pay grade.

All I do is drink the stuff.

Beer is a captivating thing. Making it can be as simple or complex as you want to make it. I just try to follow good sanitary procedures, and wing it, based on what I happen to feel like and what I have for ingredients... I generally don't keep a log anymore, nor follow recipes.

[MS Fowler]

Originally Posted by cmbdiesel

Beer is a captivating thing. Making it can be as simple or complex as you want to make it. I just try to follow good sanitary procedures, and wing it, based on what I happen to feel like and what I have for ingredients... I generally don't keep a log anymore, nor follow recipes.

Doesn't that make it difficult to repeat a great brew? I would think a log would be a great help in not repeating past mistakes, or re-creating the best batch you ever made.
Maybe your memory is sufficient, and you don't need a log.

[elchivito]

Originally Posted by cmbdiesel

The mash is all the grains steeping in the hot water, much like tea. When the tea, or wort, has reached the targeted goal (either starch conversion or specific gravity) then begins the runoff and sparge. Sparging is the introduction of hot water to the top of the mash as the wort is drained from the bottom. If you have fine ground grain or adjuncts like oats or rye in the mash, they can create a virtually impassable barrier to the wort as it tries to pass through the screen at the bottom of the mash tun. That is a stuck mash. Ideally, the screen is only there to keep the initial grains from passing through, and then the remaining grains create the actual filter. When the mash gets stuck, you really have no option but stirring or poking, either of which will introduce considerable cloudiness to the runoff.
Certainly not the end of the world, but can be concerning to some.

Thanks. This is the same issue I've heard of from distillers.

[cmbdiesel]

Originally Posted by MS Fowler

Doesn't that make it difficult to repeat a great brew? I would think a log would be a great help in not repeating past mistakes, or re-creating the best batch you ever made.
Maybe your memory is sufficient, and you don't need a log.

I keep track of my grist bill when I'm making something new, but generally I brew variations on a theme. Seeing as how I haven't made a Grand Cru in a year, I will likely dig out my recipe from the last one, but making any of the English style pales, bitters or porters, I like to be able to call an audible from the line...

[MS Fowler]

Originally Posted by cmbdiesel

I keep track of my grist bill when I'm making something new, but generally I brew variations on a theme. Seeing as how I haven't made a Grand Cru in a year, I will likely dig out my recipe from the last one, but making any of the English style pales, bitters or porters, I like to be able to call an audible from the line...

My guess is that your "mistakes" are still quite drinkable.

[SwampYankee]

Originally Posted by benhogan

If I do lawn mower work for neighbors, instead of paying me in money, I ask for beer.

New Castle Brown Ale

My late uncle, who lived in Maine most of the year, spent the majority of his winters in the Keys. He worked at one marina as a mechanic for dockage for his boat and at another for beer.

Beer. It's not only the perfect "food", it's also a well-established currency!

[cmbdiesel]

Originally Posted by MS Fowler

My guess is that your "mistakes" are still quite drinkable.

I've had a couple that were less than stellar.. (or Stella if you prefer) but they got drank just like the others...just maybe a little heavier on the black part of black and tan.
Seems like the darker the beer the harder it is to go wrong.

[cmbdiesel]

Originally Posted by SwampYankee

My late uncle, who lived in Maine most of the year, spent the majority of his winters in the Keys. He worked at one marina as a mechanic for dockage for his boat and at another for beer.

Beer. It's not only the perfect "food", it's also a well-established currency!

When I worked for a commercial brewery, I had an elaborate system of barter set up...

[David Wilson]

Ran across this website. Articles on new beers and other related info.
Good stuff.

Beer & Whiskey Bros. | Keep in Good Spirits, and Keep the Good Spirits in Ya!

[cmbdiesel]

120lbs of grain and a pound or two of hops just delivered!!

Time for a brewing spree!!

Think I'll belt out a stout or two and a couple harvest beers first.