A Wort Study

Discussion in 'Homebrewing' started by TheBeerery, Jan 15, 2020.

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  1. paulaner

    paulaner Zealot (557) Jan 10, 2004 Wisconsin

    After living in Germany for over 12 years, and drinking fresh samples from fermenting vessels, or at the brewery or in a Gasthaus in the town I'll have to say that Bryans' beer is as good as drinking it fresh in Germany. I will also say that I haven't drank many different beers here in the US since I left Germany, but other than the likes of New Glarus or some of the Macros, for true German beer it's hard to come by here. This is why I've devoted so much time and effort into brewing my own beer.
     
    #41 paulaner, Jan 27, 2020
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  2. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    I do not promote my business at Beer Advocate. Never have.
    I really ask that you put away your ego and accept criticism, because many of us have been furthering the craft well before you appeared and will continue to well after you disappear.

    Did you actually write this?

    "Dislcaimer! – This is in no way a published scientific paper, it’s (obviously) a blog post and just that, an N=1, and any other caveat you need me to say to make you sleep better at night. Though we both know, you are not qualified to assess this anyways. More experiments will need to be completed to determine any quantifiable statements to be used in any scientific manner. YMMV, FWIW, etc etc.”


    Please tell us all who is qualified to asses your data, then all of us will know.
    I'm just an old brewer, and I have seen some things. I am sure you can relate.
    Cheers.
     
    #42 billandsuz, Jan 27, 2020
    Last edited: Jan 27, 2020
    PapaGoose03 and dmtaylor like this.
  3. TheBeerery

    TheBeerery Initiate (0) May 2, 2016 Minnesota


    Dude, seriously thanks for the laugh, put MY ego aside. Do you ever read what you write? Thats hilarity! Thanks for brightening up my Monday morning.

    1. Except for the link of course in your bio, that doesn't count though right?

    2. Furthering the craft? BWAHAHAHHAHA, thanks saint bill, your contributions have revolutionized the home brewing world or something. Can you point me to where that happened so I can pay proper homage? MY EGO, HAHAHAHA! Now, I didn't do the research cause its not worth my time, but if you started brewing before 2000, and have brewed more than 1500 batches (5-10-1/2bbl-60bbl both home and professionally) and or have any formal brewing education then I will most certainly accept "defeat".

    3. Who can assess the data?

    Get the F outta here... Bill, your a trip. Hope you have a good start to your week, as you have totally made mine!

    Prost!
     
    #43 TheBeerery, Jan 27, 2020
  4. TheBeerery

    TheBeerery Initiate (0) May 2, 2016 Minnesota


    Don't worry they will glass over this, it doesn't suit their agenda of me.
    For the record, I have never once preached my beer as being perfect, only tried to help others up their brewing game.
     
    #44 TheBeerery, Jan 27, 2020
  5. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Sometimes you try to help.

    Other times you try to be a dick.
     
    #45 dmtaylor, Jan 27, 2020
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  6. TheBeerery

    TheBeerery Initiate (0) May 2, 2016 Minnesota

    Show one place that hasn't been a dick to me, and I shall agree. :wink:

    Funny story, back in the early 2k's you scored my light lager (43 to be exact) in some competition. Cheers!

    Anyways, I'm bored here.
     
    #46 TheBeerery, Jan 27, 2020
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  7. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    True enough.

    I didn't know that. FWIW, I believe it. (And FWIW, I'm one judge who's not afraid to score a world-class beer a 40-46. I think I did a 46 more than once.)
     
    #47 dmtaylor, Jan 27, 2020
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Thanks to @TheBeerery for this study. I was guest brewing a lager today and the wort temp was a couple degrees higher than desired when knockout was finished. Knowing how quickly the yeast go to work taking up the O2 (which had been been injected in-line in today's case), we were faced with...

    1) Wait for the glycol jacket to get the temp down a couple more degrees -or-
    2) Pitch a couple of degrees high

    I opted for #2, reasoning that the yeast could adjust to a couple of degrees drop and wanting to avoid oxidation (in the absence of yeast).

    Had the study shown that the yeast takes a long time to take up O2 (and thus a little more time without yeast wouldn't hurt anything), I probably would have opted for #1.
     
    #48 VikeMan, Mar 20, 2020
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