earle
Choc wheat fiend
- Joined
- 20/3/08
- Messages
- 1,989
- Reaction score
- 1,164
INEFFECTUAL
Wait...when did this happen? You speak nothing but crap, speedie. Honestly. Even if you might, upon occasion, say something that isn't flat out wrong you present it in a way that makes appear as though you discovered it when in fact it is something everyone already knew all along.I post something of substance
enmity
All I could think of was spelling it out slower, but then .
Several people have told you repeatedly that they have performed their own experiments, with varying results, but I don't know what you expect to 'discover' just by guessing/inventing the mechanisms.Now instead of debate why don't you keen brewers try for your own interest
You'd think so, but, here we are. I don't know what to tell you.After thirty years of brewing I should have stumbled over some useful stuff
so what your saying speedie is that the dry hopped on was in solution for less time than the one added a fermentation commencement. theres your answer right there.
less time in solution to settles out. hence the haziness. case solved.
for the record i dry hop and always 99.9% of the time have clear beer unless its disturbed in the keg once it in the fridge for dispensing
Batman himself has crept into my brewery under the cover of darkness (no one can deny that he is good at this) and added secret chemicals to my beer to make it cloudy.
Here's the thing, speedie: what you're talking about is something a great many people already know. Lots of people feel like this is old ground you're covering and want to punch you for acting like you've discovered something. You say 'ferment hopped' beers can clearer and cleaner and dry hopped beers can be cloudy and grassy - old news, fella. And even more galling is that you refuse to accept the actual reasons for these things as being the actual reasons and insist on some static electricity theory. Kinda bullshitty, guy.Now instead of debate why don’t you keen brewers try for your own interest
No denial there.Bum you are a card
I would hope so (and don't doubt it) but one would also hope that you wouldn't stumble upon pretty much fundamental stuff that should have been covered in the reading you discuss quite regularly.After thirty years of brewing I should have stumbled over some useful stuff
mate ive only brewed in 400L once as i dont have the gear here. saying that the average brew size for the isb when we get together is about 300L.
maybe once i get a job ill be brewing in 100, 000 L but we will see if that eventuates.
was not trying to defend speedie just not tryig to put him under the bus atm, give it time though.
even my raspberry wheat was clear and that was a year and half old, pity there is no more bottles of it
mine was a tart raspberry, the next batch will be sour definately. got a frambrose fermenting atm.
Enter your email address to join: