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Adr_0

Adr_0

Gear Bod 35
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  • Adr_0
    I really struggle with peeps making English beers with US-05, when a beautiful creature like WLP023 exists. Why?
    Adr_0
    JFC Bunnings - is it really that hard to supply a plastic jerry can with a tap that won't pop out? Basic stuff, jfc..
    View previous comments…
    TheWiggman
    TheWiggman
    Sorry but this has been bugging me. What's JFC?
    Adr_0
    Adr_0
    I guess it could be Jesus Football Club... But forward the expression I used the middle word is rather profane. I guess the other two words are rather profane too, depending on your worldview.
    TheWiggman
    TheWiggman
    I wish I read this last night, I lost a lot of sleep wondering
    Adr_0
    just want to say that the combination of 3944 and a couple of CSI syrups = tasty combination for a dubbel
    View previous comments…
    technobabble66
    technobabble66
    Yeah, i've done some reading on the results of specific AA's - not 100% convinced it's the best way to go with these as i can't see the syrup makers doing it 100 years ago. Having said that, there's a few AA's that seem to provide particularly interesting results - like Ala, Leu, etc.
    Won't tell Martin, mum's the word!!
    menoetes
    menoetes
    Traitor, leave that Belgian tart alone and come back to the British Bitters!
    Adr_0
    Adr_0
    Ha ha... I know. Hey, I'm actually into some German floozies at the moment. I'll come back, don't you worry...
    Adr_0
    I'm going to call it: wheat beers are the most satisfying goddamn beers on the planet.
    View previous comments…
    technobabble66
    technobabble66
    The only good wheat beer is a dark wheat beer. Just sayin'
    Adr_0
    Adr_0
    Dark wheats are delicious and decocted pales are very good. Incidentally (not wheat but a decoction) from dough in to boiling, a double decoction (protein, beta, alpha, m/o plus two batch sparges) took me 2hr50min, with 90-92% mash efficiency. Not bragging, but it's not as hard as people make out.
    Adr_0
    Adr_0
    Adding drinking time however puts me at 11.5 hrs already. Hmmm.
    Adr_0
    Hydro sample a few days into fermentation was full of CO2, thin, bitter, no flavour at all. Totally infected, likely tip. Now beer is spice, clove, vanilla, banana, delicious wheat, caramel, chocolate, warm alcohol...now that I'm over the cold.
    View previous comments…
    Adr_0
    Adr_0
    Bingo. Turn that fruitless lambic - see what I did there? - into a wheat doppelbock just by getting a cold...
    TheWiggman
    TheWiggman
    It's pretty amazing how taste can change when you're croook
    Adr_0
    Adr_0
    Yeah, exactly. I had my suspicions when an Innis and Gunn tasted equally horrible. Hmmm...the abusive letter I drafted to I&G may need urgent Ctrl+Z..
    Adr_0
    Seem to be forgetful these days. Running a bit low on beer. Forgot I have a carton of beer in the cupboard. Forgot it's that carton of Magnum/Simcoe/Mosaic APA I put away. Pssst, ahhh...
    View previous comments…
    Adr_0
    Adr_0
    The problem is that it's extremely satisfying, particularly after a hard day's work. I sense jealousy.
    Benn
    Benn
    I reckon you're right.
    I think drinking in the shower is a fine example of multi tasking. Bottle gets a rinse as soon as your finished, then it's ready for refill and in the mail to the homebrew comp it goes. Too easy.
    Grott
    Grott
    Love the idea Benn, I'm going to work on a keg setup to the shower nozzle, so many advantages to that as well.
    Adr_0
    Is it a coincidence that decoction beers taste the yummiest going into the FV?
    View previous comments…
    TheWiggman
    TheWiggman
    I personally reckon it's yummier coming out of the FV
    Adr_0
    Adr_0
    Agreed. I get distracted easily. I was sipping an APA the other day in my shed staring into the distance, thought, "Man, that's really flat", then looked down nd remembered it was a FV sample.
    TheWiggman
    TheWiggman
    Ha!
    Adr_0
    Wow. Complacency and chlorophenols go hand in hand...after dosing a comp hefe with about 10x too much sodium ascorbate, I went a bit light on a bitter when they had probably dosed chlorine a bit higher for the warm weather. I'm ashamed but actually more pissed than anything. :(
    View previous comments…
    Adr_0
    Adr_0
    the mineral profile here is actually awesome. and I could be thinking of industrial RO membranes, but pretty sure you need to remove chlorine before you RO, e.g. carbon, SMBS/SBS. I think I need to cut out the complacency and remember the power-hungry chlorophenol bouncer at the door...
    TheWiggman
    TheWiggman
    You're right, and most RO filters are 3 stage or more. So did you overdose based on pH readings or just stuff up?
    Adr_0
    Adr_0
    for the wheat, i used 2/3 distilled water so didn't need all the SA that I added. didn't measure pH but with acid malt was quite tart... still got a bronze. the bitter though was 100% tap water, during a hot time of year so under-dose the SA and have chlorophenols as a result. bummed. :(
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