Brewing Activities (2019)

This is why I farm house ale it in that respect. The less restriction the better has been working for me.

 

Yep - I was mainly "practicing" before my next hoppy beer, which turned out to be a good decision.

 

Not the best at picking up detailed descriptors, but it just smells incredible. Perhaps more herbal and dank with a bright citrus type note. It's pungent though. I've had an all comet pale in the past from a brewery, it was fantastic. I hope it shines through on this pale... Accented with Galaxy and Simcoe as well, should be killer in theory.

 

I have done it with six different styles so far. They all have turned out to be quite different, not on the bad sense. It has been a bit in the experimental phase, I saw some high tech stuff before but I also think that sometimes simplicity gets lost and does not make the trial and error any more fun. I want to try a hoppy beer, I just do not know which route I want to go.

 

Well, different could be catagorized a lot of ways.

For me some things different would b shortened boil times, sometimes only 30 minutes. Making my own toasted woods and using varying amounts like 1-8 oz sometimes for a week other times for a month.

I secondary most of my beers which recintly is frowned upon, but it works well for me.

So different, maybe and maybe not.

Vikeman does have good advise as far as reading how to brew.
One cannot have to much knowledge. Then you can do what you want.

Have fun

 

@JimboBrews54 if you're happy with what you're doing and don't see any reason to change it, go on with your bad self. If you ever think that you might want to share your beers with someone who knows what's up and doesn't care about your feelings, or entering a competition, please read How to Brew

 

Exactly, that is what makes it fun!

 

I entered a competition, I did well. How to brew is just another standard of what you might want to create. I understand the concepts, I just don't care because well it is fun to find a way to see what I can create with a different way to brew it.

 

Added a metric sh*t ton of maple syrup to an imperial milk stout type of concoction. I simmered it for a few hours to reduce it and hopefully intensify the flavor. We’ll see. Glad I have relatives that sugar.

 

Totally sounds like something I would do. I added brown sugar and bourbon to my first concoction, a red ale. Really amplified the flavor, I will only be adding pints now. Not whole bottles to turn into a jungle juice mixture.

 

Another question on this how to brew thing, if everything like hops, sugars, grains and malt extract will eventually dissolve or molecular bond with the yeast, what is the point of doing all that extra work and not letting mother nature take over?

 

The flavors I have gotten from my process have been very balanced and all it takes is some refrigeration at times.

 

What are you talking about?

No, you don't. Or you do and you're trolling.

 

No trolling here, it is called old English brewing, look into it. I do understand the concepts, I am just not an all mash brewer and I will refine everything when i have the equipment. Which I kind of do already, just a hassle. I was talking about yeast and what it can do, anything can turn into sugar and almost any kind of plant based, grain based or bread based product can be converted into alcohol given the right environment.

 

I'm somewhat familiar with English brewing traditions. Nothing you have posted reminds me of them, except for the part where you said "Which is why I am using yeast." Yeast is definitely part of the English traditions. And every other brewing tradition.

No. Not even in "old England."

 

Well when I was reading up on brewing, that is where I started. I have done it with bread and I have done it with all kinds of other cooking. The same goes for brewing, you are going to get it either way.

 

My bad it carried over from Germany to England, traditions carried throughout brewing. But what do I know, I have not researched anything at all...

https://www.andechs.de/en/brewery/brewing-process/

 

Umm, okay, you linked to a page describing decoction mashing, which has never been a part of English brewing tradition. Nor is it what you're doing. The processes on the other pages at the site also do not resemble what you've been saying. What a waste of time.

 

Well then, that was not what they were suggesting at the monasteries they have been brewing at all throughout Europe. It has carried over into many traditions of brewing, how do you not know that is not what I am doing. That is pretty much what I am doing besides some minor implications to it all. It resembles what i have been doing, just on a much smaller scale, but what do I know, I am only serve safe certified and have been cooking my whole life!

 

How do I know? Because you can't decoct an extract batch.

Lol. Troll.