shuckit said:I don't have access to pearl malt locally. What's a good substitute? I've got canadian 2-row, golden promise, franco belge pils, franco belge pale, MO.
Golden Promise or MO are your best bets.
For the hop extract, are folks adding that after a hot-break?
Brewed up a pale ale with ecy29 yesterday, and I woke up today to sky high ferm temps...upper 70's any idea how conan behaves at these temps?
threephase said:Lots of diacetyl, had the same issue. Took of like a shot and got real hot, tasted like buttered popcorn. I was lazy and let it be, but there are methods to scrub the diacetyl if you taste it there when it's done fermenting.
HEADY TOPPER (8.0% 75 IBU)
An American Double IPA made with love and
attention. Overflowing with Hallertauer Mittelfruh.
Wheat free.
Anyone harvest Conan out of a single can? I made 500mL of 1.020 wort and tossed 'er in 2 days ago. Not sure if there's action or not - there are bubbles on top but not sure if that's just leftover from me shaking it up previously. It's on a stir-plate.
Should I just crash/decant and add to 1L of 1.040 and see what happens?
Make sure to taste the liquid from at least the last step to make sure there aren't any off flavors indicating you had some pathogens or wild yeast.
Wonder if anyone can comment on this bit of info:
http://www.vtbrewfest.com/pdfs/festival_guide.pdf
From the link above:
gcdowd said:Wow very interesting. Can it be true?
Wonder if anyone can comment on this bit of info:
http://www.vtbrewfest.com/pdfs/festival_guide.pdf
From the link above:
Both brewers were knowledgeable and gracious, giving credit to others in the industry. They were also forthcoming. Koch in particular has a problem with hob-bombs, the big, boozy, 100-plus IBU beers that have been en vogue in recent years. I asked Koch what he thought of the Alchemist's Heady Topper and other massive IPAs. In a part of the interview that didn't make the paper, Koch said, "They're big IPAs. There's 100 of them. Are they new or interesting? Not really. I mean they're good, but there's nothing I'm going to learn from tasting that. There's not a huge set of skills to make an 80-IBU beer."
"There's probably 100 really good 80-IBU IPAs, and there's probably 500 or 1,000 that are out there. It's not that they're bad. It's like drinking Bud or Miller or Coors. You know what you're going to get, you're not going to be surprised. If you're surprised it's generally a bad surprise."
I emailed them, they said Jim Koch had just dissed Heady Topper in an interview so this was a subtle jab at Sam Adams. LOL :rockin:
Edit: I just found it: http://www.boston.com/lifestyle/food/blogs/99bottles/2013/04/mystic_brewing_finds_a_niche_j.html
Koch sounds like a cock.
stompbox said:I emailed them, they said Jim Koch had just dissed Heady Topper in an interview so this was a subtle jab at Sam Adams. LOL :rockin:
Edit: I just found it: http://www.boston.com/lifestyle/food/blogs/99bottles/2013/04/mystic_brewing_finds_a_niche_j.html
Koch sounds like a cock.
He does sound a bit dickish, but I don't totally disagree. IPAs don't take a whole lot of skill to make. Mastering malts and creating beers with balanced and complex malt profiles takes a hell of a lot more skill than just putting a ton of hops in a beer. I'm not saying HT isn't a masterpiece for the style, is definitely is. But most IPAs are pretty freakin simple. Some 2 row. A little crystal malt. And a whole lot of hops. They are by far the easiest beers to make. In fact, it doesn't even seem fair to compare them to a lite American lager, because these take a whole lot more expertise to make well.
g-star said:Agree 100%.
I blame Beer Advocate and the like for fostering a craze for what I call "sledgehammer beers", i.e. it isn't great unless it is imperial, barrel aged, and/or high ABV. The consequence is the classic, more subtle styles are ignored while the latest brewery pumps out the 8,574th DIPA on to the market, which is no better than anything I can make in my garage.
It's funny, I was a big fan of brewing sledgehammer beers until I started kegging. I don't know why it's so much different, but off a tap I want a nice, smooth beer that I can quaff. My IPAs are going to stop at 7% now for the most part, and I've become much more interested in brewing beers like Centennial Blonde and Co3C. Soon I'll be ready for milds, a style I gave no consideration to before.
afr0byte said:Eh, why? Don't get me wrong, I've brewed milds before too, but what's the problem with having a 11.5% barleywine (I have one right now) on tap? Is it just that it takes longer to go through the keg? Otherwise I don't see what difference bottle vs keg makes.
I agree with kock that everyone just pumps out identical mediocre dipas...except that HT is actually significantly different from all other dIPAs, so it makes me question whether he's even had HT before.
I agree with kock that everyone just pumps out identical mediocre dipas...except that HT is actually significantly different from all other dIPAs, so it makes me question whether he's even had HT before.
Brewbien said:Good point. It uses an unusual yeast, an atypical malt bill, and a complicated hop schedule. I would hardly call a well crafted IPA/DIPA "the easiest style", far from it.
Apologize if this has already been said, but Heady Topper was cloned in the latest BYO magazine. Any thoughts on that one?
If Sam Adams was so great maybe they could brew an IPA that actually scores over a 90 on beeradvocate.
Even if Sam Adams could brew the best DIPA on the planet and it would never score that high on BA, because it would be widely available. The avid "beer advocate" wouldn't be able to taste the rarity.
Agreed. There's something to keep in mind when you look at beer ratings.
If it's a great beer, and it's widely available, it'll have a good rating, but due to so many reviews, and obviously differences in peoples tastes, you will have lower scores, than the same beer if it's distribution was cut in half.
If a great beer has, limited distro, or no distro. Smaller batches, seasonal brewing, or... defies all of the above, but its harder than hell to get, then it will always get a higher mark.
Go look at the top 5 rated beers for styles, and most are pretty hard to get within reason in most cases.
Well then, this raises the question: What is the best widely-available IPA? I'd lean towards DFH60 I guess.
I think you're right. I think the rare or seasonal factor gives beers at least a 5 point push on BA..g-star said:Even if Sam Adams could brew the best DIPA on the planet and it would never score that high on BA, because it would be widely available. The avid "beer advocate" wouldn't be able to taste the rarity.
paulster2626 said:Well then, this raises the question: What is the best widely-available IPA? I'd lean towards DFH60 I guess.
My vote would be Two Hearted or Ranger.
Apologize if this has already been said, but Heady Topper was cloned in the latest BYO magazine. Any thoughts on that one?
You mean the one here?
https://www.homebrewtalk.com/f12/heady-topper-clone-byo-390556/
This one has 118IBU bittering 60 min hopshot addition and the other doesn't even add hops until 30 minutes. I would think 2 completely different beers because of this alone.
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