Homebrew Haught Talk Thred

Since @NoWarningJustDawg hasn't done it I will. With Football season right around the corner I ran out today to grab some homebrew components to brew this weekend.

I picked up stuff to make a sierra nevada style ale, a blonde, and an english IPA. I typically brew batches in groups of 3 bc that's what I've got and they fit into this nicely.

Three tap party system that I've got plans to upgrade. I'm going to make a fold down wood box with wheels for the whole thing and do a nice poly bar coat on it. That way you won't know it's a trashcan inside and it will have space for the CO2 cannister. I might add a water draw on the trash can as well to empty it when required. If we return to the Rose Bowl you can expect to see me bring this fucker. Even @backthepack and his friends can't kill the whole thing.

As for brewing I've got a fast ferment that is good, not as great as advertised but still really nice. Then a carboy and a bucket. Honestly, the bucket is probably the easiest to brew in and I've never noticed any discernible difference in quality.

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Comments

Mad_Son

Anyone brew with chiles? One of those things I've never done, as like pumpkin beer the ones I've had usually seem to suck. But I'm currently cleaning and freezing a bushel of just-roasted Hatch Chiles, for chili verde this winter. They smell so great I'm tempted...

There's a small fest locally tomorrow, 23 breweries serving their Hatch creations, so I may head down there to die of heatstroke/look for ideas. I've used a bit of chipotle in a raspberry chocolate dessert mead, but that was to add a hint of spice to what was basically a liquid chocolate truffle. Looking for more here I think.
Probably a terrible idea, but EWIWBI. Cheers--

I've never brewed with chilies but I like What the Hatch from No Label in Houston so you could be in for a treat. I really like their beer Don Jalapeno. I've had a handful of other decent chilie beers and a lot of duds.

UW_Doog_Bot

Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.

Pitchfork51

I have gone low carb. So no beer.

@ me pussies

Mad_Son

Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.

What else do you have now? I know which of those I'd rather have in early September and which I want in November.

NoWarningJustDawg

Anyone brew with chiles? One of those things I've never done, as like pumpkin beer the ones I've had usually seem to suck. But I'm currently cleaning and freezing a bushel of just-roasted Hatch Chiles, for chili verde this winter. They smell so great I'm tempted...

There's a small fest locally tomorrow, 23 breweries serving their Hatch creations, so I may head down there to die of heatstroke/look for ideas. I've used a bit of chipotle in a raspberry chocolate dessert mead, but that was to add a hint of spice to what was basically a liquid chocolate truffle. Looking for more here I think.
Probably a terrible idea, but EWIWBI. Cheers--
I've never brewed with chilies but I like What the Hatch from No Label in Houston so you could be in for a treat. I really like their beer Don Jalapeno. I've had a handful of other decent chilie beers and a lot of duds.

My friends came up with a pale Brett beer with papaya, Thai basil, citrus zest, and Hatch chiles. The inspiration was the amazing dish pad kra pao, which I probably have for lunch weekly. (Though sadly they didn't serve the beer kai dao, with the fried egg on top.)
Anyway got some ideas, so we'll see how bad I can screw something up...

PurpleThrobber

Just knock back some Coors Light and some infused gummies.

While you fucks are worried about blowing up your basements, the Throbber is on a smooth ride and dicking your women in the produce section at Safeway.

Pitchfork51

Just knock back some Coors Light and some infused gummies.

While you fucks are worried about blowing up your basements, the Throbber is on a smooth ride and dicking your women in the produce section at Safeway.

https://youtu.be/p9ZjOCSLYlc

StLouisDawg

Chico gold in Tim for EW.

I got this photo before all of you because we have sex sometimes.
I got it before @swaye because WA is still closer than VA even at the speed of light.

Network superiority guys sez maybe not true. Priority channeling and network neutrality being blown up.

BleachedAnusDawg

Brewed a stout yesterday. Will toss in some cocoa nibs and coconut in the secondary. Should be 7.1% abv. Hope it turns out okay because my goal was to enter it in to a homebrew contest at 7 Seas Brewing in October.

Mad_Son

Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.

So tell us about the chico gold.

UW_Doog_Bot

Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.
So tell us about the chico gold.

I failed to keg it as I had issues kegging the English IPA and then ran out of CO2. I've made it before though and it's one of my all tim favorites. It's a cali style ale somewhere between a regular Sierra Nevada and their Torpedo. Kind of a more hoppy and full Sierra Nevada that isn't so heavy you can't drink more than a few. Real nice in the Socal weather next to the pool.

Pitchfork51

No beer for bitchfork. Low carb baby. Drinking them claws with the 24 year old nurses

PurpleThrobber

No beer for bitchfork. Low carb baby. Drinking them claws with the 24 year old nurses

Weak. YKW

Nurses are horn dogs.

NoWarningJustDawg

Putting together kegs for fest next Saturday. Oktoberfest, Porter, German Pils.
Got nice semi-dry cider of McIntosh, Gravenstein, Northern Spy, Yarlington Mill, and a few crabapples. May even bring some wine; my Malbec that drinks like a Malbec usually goes over well.

Working on another mixed creation that tastes like a well-known drink; occasional hobby of mine. For instance I made a Mead-hattan that tastes like a Manhattan. This time I'm blending a few meads together. One with blackberry, one with bunch of botanicals mimicking vermouth, and one with sour orange, hibiscus, pomegranate. Once I got that Campari-type bitterness down, the effect is I made a blackberry Negroni, especially once I added a splash of actual gin. May need to add club soda to keg to keep people upright, or I could just bring the pain.

Oh, I see thunderstorms in the forecast. But I will bring my A Game no matter how long the delay is.
Cheers--

YellowSnow

Putting together kegs for fest next Saturday. Oktoberfest, Porter, German Pils.
Got nice semi-dry cider of McIntosh, Gravenstein, Northern Spy, Yarlington Mill, and a few crabapples. May even bring some wine; my Malbec that drinks like a Malbec usually goes over well.

Working on another mixed creation that tastes like a well-known drink; occasional hobby of mine. For instance I made a Mead-hattan that tastes like a Manhattan. This time I'm blending a few meads together. One with blackberry, one with bunch of botanicals mimicking vermouth, and one with sour orange, hibiscus, pomegranate. Once I got that Campari-type bitterness down, the effect is I made a blackberry Negroni, especially once I added a splash of actual gin. May need to add club soda to keg to keep people upright, or I could just bring the pain.

Oh, I see thunderstorms in the forecast. But I will bring my A Game no matter how long the delay is.
Cheers--

How's the pils? I feel like very few if any craft brewers in the US know how to make a proper euro style pils.

NoWarningJustDawg

Putting together kegs for fest next Saturday. Oktoberfest, Porter, German Pils.
Got nice semi-dry cider of McIntosh, Gravenstein, Northern Spy, Yarlington Mill, and a few crabapples. May even bring some wine; my Malbec that drinks like a Malbec usually goes over well.

Working on another mixed creation that tastes like a well-known drink; occasional hobby of mine. For instance I made a Mead-hattan that tastes like a Manhattan. This time I'm blending a few meads together. One with blackberry, one with bunch of botanicals mimicking vermouth, and one with sour orange, hibiscus, pomegranate. Once I got that Campari-type bitterness down, the effect is I made a blackberry Negroni, especially once I added a splash of actual gin. May need to add club soda to keg to keep people upright, or I could just bring the pain.

Oh, I see thunderstorms in the forecast. But I will bring my A Game no matter how long the delay is.
Cheers--
How's the pils? I feel like very few if any craft brewers in the US know how to make a proper euro style pils.

My friend who wrote several Homebrewing books says I've got the hops down. Best Saaz and Mittelfrue I can find, substitute Liberty when necessary. I don't think he was nearly as happy with the malt.

I think it's partly a function of malt freshness. US 2-row and "pilsner malt" just aren't same. Pro friends cross the pond and pick out stuff by hand, and come pretty close. Us amateurs are stuck buying sacks that might take ages to get here, or even worse buying by the pound of indeterminate age at local or online store. Malt that is older loses some of that bread-like character and instead of tasting rich and malty it tastes basic and sweet.

I do a decoction for all malty lagers and a couple hop-forward dry ones like Pils where I don't want malt buried or it ends up like "hop juice."

When you have two styles I guess there is a tendency for interpretations to drift apart so they don't get confused. Just fyi, the two styles I refer to would be German Pils, and Czech Pils (BJCP now calls it Czech Premium Pale Lager; don't get me started.) The Czech type beer is lower carbonated, less sharp, with more prominent malt character. Might have bit of diacetyl (movie theater butter smell). Your basic Pilsner Urquell but fresh. The German style would be drier, more crisp, more hop oriented. And yes, I know it's unfair to lump them like that, but again we're talking American interpretation of European styles - Already awkward AF.

I brewed to style to improve skills until I figured things out. Now I know what I like and make Pils in between these two made-up styles. Whenever in PNW, I try to grab pFriem's version and if I can get up to B-ham, Chuckanut pils was very nice too. But I'm hardly ever in town anymore. And even then pFriem's Helles and Chuckanut Dunkel and Kolsch beat either Pils IME.
I know - more than you asked for. I'm passionate about beer and won't apologize for it. Cheers--

TL;dr - "Beer? Upvote!"

YellowSnow

Putting together kegs for fest next Saturday. Oktoberfest, Porter, German Pils.
Got nice semi-dry cider of McIntosh, Gravenstein, Northern Spy, Yarlington Mill, and a few crabapples. May even bring some wine; my Malbec that drinks like a Malbec usually goes over well.

Working on another mixed creation that tastes like a well-known drink; occasional hobby of mine. For instance I made a Mead-hattan that tastes like a Manhattan. This time I'm blending a few meads together. One with blackberry, one with bunch of botanicals mimicking vermouth, and one with sour orange, hibiscus, pomegranate. Once I got that Campari-type bitterness down, the effect is I made a blackberry Negroni, especially once I added a splash of actual gin. May need to add club soda to keg to keep people upright, or I could just bring the pain.

Oh, I see thunderstorms in the forecast. But I will bring my A Game no matter how long the delay is.
Cheers--
How's the pils? I feel like very few if any craft brewers in the US know how to make a proper euro style pils.
My friend who wrote several Homebrewing books says I've got the hops down. Best Saaz and Mittelfrue I can find, substitute Liberty when necessary. I don't think he was nearly as happy with the malt.

I think it's partly a function of malt freshness. US 2-row and "pilsner malt" just aren't same. Pro friends cross the pond and pick out stuff by hand, and come pretty close. Us amateurs are stuck buying sacks that might take ages to get here, or even worse buying by the pound of indeterminate age at local or online store. Malt that is older loses some of that bread-like character and instead of tasting rich and malty it tastes basic and sweet.

I do a decoction for all malty lagers and a couple hop-forward dry ones like Pils where I don't want malt buried or it ends up like "hop juice."

When you have two styles I guess there is a tendency for interpretations to drift apart so they don't get confused. Just fyi, the two styles I refer to would be German Pils, and Czech Pils (BJCP now calls it Czech Premium Pale Lager; don't get me started.) The Czech type beer is lower carbonated, less sharp, with more prominent malt character. Might have bit of diacetyl (movie theater butter smell). Your basic Pilsner Urquell but fresh. The German style would be drier, more crisp, more hop oriented. And yes, I know it's unfair to lump them like that, but again we're talking American interpretation of European styles - Already awkward AF.

I brewed to style to improve skills until I figured things out. Now I know what I like and make Pils in between these two made-up styles. Whenever in PNW, I try to grab pFriem's version and if I can get up to B-ham, Chuckanut pils was very nice too. But I'm hardly ever in town anymore. And even then pFriem's Helles and Chuckanut Dunkel and Kolsch beat either Pils IME.
I know - more than you asked for. I'm passionate about beer and won't apologize for it. Cheers--

TL;dr - "Beer? Upvote!"

Good shit. I drink a shit ton of Bittburger, Veltins, Jever, etc for German pils. And Pilsner Urquell is on of the top biers of all time. But I've never had a US made pils ever that tasted right. The closet is Trummer in Berkeley with their partnership with Austria.

NoWarningJustDawg

(sorry guys, they give out Long-Winded Asshole Message Board Poaster badges when they award you a Shitty MBA. It's out of my hands!)