Hop burn NE style

...But you can sure taste a lack of it sometimes

 

To address your points...
As a homebrewer, I don't take precautions that professional brewers would and I really could care less about the science behind those precautions. Why don't I care? Because my beer isn't going to sit on a shelf for six months. I get that you're interested in the science, but to come off as if your way is the only way, or that if there isn't a scientific study behind it then it's false is doing a disservice to the homebrewers on this forum. Seriously, if you can't taste yeast in suspension vs hop polyphenols without a scientific study, you're doing it wrong.I am not saying one can taste every haze compound, you're the one who took it as meaning that.

 

While it's up to you if you care about these things or not, it's important to realize that it's possible that you could make better beer if you did care about them.

While I understand your point, shelf stability isn't the only reason to follow the best procedures.

Nobody's saying that. Simply saying that without studies, someone's observation is only that and no more can be construed from it.

You should do a triangle test, brah.

 

Yup, not every practice exercised in a commercial brewery is relevant to homebrewing.

Cheers!

 

OK, I'll bite. Which ones aren't relevant?

 

**Grabs popcorn and a beer**

 

Why is it important to "brew better beer"? Based on judges scores and blind feedback my beers have been as good and better than most commercial examples of said style?

Second, your scientific papers boil down to the same observations we make here. And yes, there is a contingency of users on this very board who feel the need to interject every thread with "here's a link to a study that says your beer fucking sucks".
Lastly, I have done triangle tests before. With NEIPA. My point in this entire post was not all haze is from the same source, and not all of it tastes the same. And it fucking doesn't regardless of whether or not ucla did a study on it.

 

And I was fortunate to be part of this NEIPA taste test that I performed blindly.

Cheers!

 

Let me first say that you seem to be getting upset about my stance on this subject. Please don't, as it's only my opinion and I enjoy the back and forth with you.

So . . . if I understand you correctly, you feel that you brew the best beer that you possibly can and that beer is better than the majority of the commercial beer that is made by professional brewers and sold to consumers on the open market. Is that a fair assessment? If so, congratulations. That is where we all want to get to.

Do they? And I don't think that I've ever said anyone's beer fucking sucks because they don't endeavor to understand the science behind beer brewing.

That's wonderful. Did you write up the results of said triangle test? If not, the only people who this information is useful to is you and the people with whom you've shared the techniques and results. This is my point. Tests are great, but anecdotal evidence doesn't help other people understand things and it may not even help the person that gathered the information to understand things either. Analysis of results should be of paramount importance, but, unfortunately, seldom is.

 

Well, it might...it should be taken with a grain of salt as it's just anecdotal, but even the blind squirrel gets the nut sometimes on the homebrewing threads, imho...cheers

 

It should be, but many times it isn't.

 

Quick update.
I cold crashed this beer a few days ago and today I transferred it into a keg. Hop burn has subsided a bit but it's certainly still there. Looks like juice, smells great, mouthful is great, but once you swallow it burns a little. It's 8 days till Christmas, I doubt this makes it on tap.

 

What is your definition of “proper brewing education” @EvenMoreJesus ?

Brewers of most of my favorite beers didn’t go to a brewing school

 

Weihenstephan, UC Davis, Siebel, etc.

Save that, doing an extended internship with or working under someone who has completed these courses, is certainly better than nothing.

Examples?

 

Nate Lanier from Tree House was a home brewer. I don't believe JC from Trillium ever had formal training either before going pro. There are actually quite a few examples in the NE area.

Much like in my profession, just because you took a test and have PE after your name it does not mean you are a better engineer than any other.

 

All, very probably, making one basic style of beer. Please correct me if I'm wrong, though.

PE or not, you still had to go to school before you took the exam, didn't you?

 

Jesus, what is the reliance when you say making one basic style of beer??? You were givin examples, weren't you?

 

The relevance of particular styles of beers being brewed speaks to what types of proficiencies these brewers can handle.

I'm not trying to be argumentative here. Just attempting to point out something. That something being that brewers that are well trained tend to make better beer.

Please take care to make note that I never said that brewers without formal training don't or can't make good beer.

 

Shaun Hill
Nate Lanier
John Kimmich

Just to name a few

 

Shaun worked in the industry, at the Shed, in Vermont and in Denmark, before opening HF.

John worked for years under Greg Noonan before opening The Alchemist.

I'll give you Nate.