Homebrew Haught Talk Thred
Comments
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Cool to see this thread pop up as I've considered posting something along these lines and figured I'd be talking to myself.
I might be the only person on the Kitsap Peninsula on this bored, but Olympic Brewing Supplies in Bremerton has better prices than most places I can find online (especially for hops and yeast) and the guys there are pretty cool. I used to shop at Micro Homebrew in Kenmore before moving out here and that place was 50% more expensive. All the stuff I make is all-grain.
I've spent a lot of time trying to nail down my own hazy IPA recipe and found that it's just not worth the added expense of hops versus buying top shelf shit at the store. Now focusing back in on stouts and other winter warmers to prepare for fall weather. Great timing right now for brewing barleywine that will be ready in time for the Apple Cup. -
In related haught talk, buddy of mine is an actual professional craft brewer(went to OSU's program) and is taking me to the California Craft Beer Summit in Sept. with him since he's got extra passes. It's kind of a big deal and it's awesome I get to attend the industry only days. I will be attempting to drink as many craft beers as possible while not embarrassing him professionally. Should be several days of good haught talk and pictures that I will poast whether you guys care or not. The wife already gave me a pass on being a poor husband and father figure for those days only asking that if I come home at 3am shitfaced that I sleep on the couch and not bother her. Good tims ahead.
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Awesome. On that note, I encourage all craft beer fans to attend GABF at least once as little compares to that first walk through the doors into a giant room with thousands of commercial beers to try.UW_Doog_Bot said:In related haught talk, buddy of mine is an actual professional craft brewer(went to OSU's program) and is taking me to the California Craft Beer Summit in Sept. with him since he's got extra passes. It's kind of a big deal and it's awesome I get to attend the industry only days. I will be attempting to drink as many craft beers as possible while not embarrassing him professionally. Should be several days of good haught talk and pictures that I will poast whether you guys care or not. The wife already gave me a pass on being a poor husband and father figure for those days only asking that if I come home at 3am shitfaced that I sleep on the couch and not bother her. Good tims ahead.
After the first tim or two though, I preferred the AHA conference. Just as alcohol-soaked, but with 3000 of your fellow homebrewers. This year's conf in RI was the first I've skipped in a decade. Already have couple seminars in work for Nashville '20. (And I'll never make the mistake of presenting without booze to serve.) It'll be Denver or West Coast in June '21.
Cheers-- -
I've heard great things about gabf. Tomorrow is great taste of the midwest, which I love, but would be tough to travel if you're not in the midwest.NoWarningJustDawg said:
Awesome. On that note, I encourage all craft beer fans to attend GABF at least once as little compares to that first walk through the doors into a giant room with thousands of commercial beers to try.UW_Doog_Bot said:In related haught talk, buddy of mine is an actual professional craft brewer(went to OSU's program) and is taking me to the California Craft Beer Summit in Sept. with him since he's got extra passes. It's kind of a big deal and it's awesome I get to attend the industry only days. I will be attempting to drink as many craft beers as possible while not embarrassing him professionally. Should be several days of good haught talk and pictures that I will poast whether you guys care or not. The wife already gave me a pass on being a poor husband and father figure for those days only asking that if I come home at 3am shitfaced that I sleep on the couch and not bother her. Good tims ahead.
After the first tim or two though, I preferred the AHA conference. Just as alcohol-soaked, but with 3000 of your fellow homebrewers. This year's conf in RI was the first I've skipped in a decade. Already have couple seminars in work for Nashville '20. (And I'll never make the mistake of presenting without booze to serve.) It'll be Denver or West Coast in June '21.
Cheers--
Other than gabf I really want to get to is dark lord day. -
Went to every DLD between '05 - '10. The big overly-sweet stout was pretty good, but the sharing of special stuff we had brought from across the country was always my favorite part. It's been amusing to see how every few years the 3Floyd's beer people are crazy over changes. First they needed Alpha King. Then that was boring and they needed Gumballhead. Then a long period where people went apeshit over Zombie Dust. Now of course people want whatever is "juicy".Mad_Son said:
I've heard great things about gabf. Tomorrow is great taste of the midwest, which I love, but would be tough to travel if you're not in the midwest.NoWarningJustDawg said:
Awesome. On that note, I encourage all craft beer fans to attend GABF at least once as little compares to that first walk through the doors into a giant room with thousands of commercial beers to try.UW_Doog_Bot said:In related haught talk, buddy of mine is an actual professional craft brewer(went to OSU's program) and is taking me to the California Craft Beer Summit in Sept. with him since he's got extra passes. It's kind of a big deal and it's awesome I get to attend the industry only days. I will be attempting to drink as many craft beers as possible while not embarrassing him professionally. Should be several days of good haught talk and pictures that I will poast whether you guys care or not. The wife already gave me a pass on being a poor husband and father figure for those days only asking that if I come home at 3am shitfaced that I sleep on the couch and not bother her. Good tims ahead.
After the first tim or two though, I preferred the AHA conference. Just as alcohol-soaked, but with 3000 of your fellow homebrewers. This year's conf in RI was the first I've skipped in a decade. Already have couple seminars in work for Nashville '20. (And I'll never make the mistake of presenting without booze to serve.) It'll be Denver or West Coast in June '21.
Cheers--
Other than gabf I really want to get to is dark lord day.
I still stop at 3F couple times a year. The food is great, the everpresent metal or classic hard rock is great, there's no fucking kids, and they actually make great lagers too.
Cheers--
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Chico gold in Tim for EW.
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I got this photo before all of you because we have sex sometimes.UW_Doog_Bot said:Chico gold in Tim for EW.
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I got it before @swaye because WA is still closer than VA even at the speed of light.Swaye said:
I got this photo before all of you because we have sex sometimes.UW_Doog_Bot said:Chico gold in Tim for EW.
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YellowSnow said:
I got it before @swaye because WA is still closer than VA even at the speed of light.Swaye said:
I got this photo before all of you because we have sex sometimes.UW_Doog_Bot said:Chico gold in Tim for EW.
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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.NoWarningJustDawg said: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-- -
Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.
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I have gone low carb. So no beer.
@ me pussies -
What else do you have now? I know which of those I'd rather have in early September and which I want in November.UW_Doog_Bot said:Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.
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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.)Mad_Son said:
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.NoWarningJustDawg said: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--
Anyway got some ideas, so we'll see how bad I can screw something up... -
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. -
PurpleThrobber said:
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 -
Swaye said:YellowSnow said:
I got it before @swaye because WA is still closer than VA even at the speed of light.Swaye said:
I got this photo before all of you because we have sex sometimes.UW_Doog_Bot said:Chico gold in Tim for EW.
Network superiority guys sez maybe not true. Priority channeling and network neutrality being blown up.
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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.
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So tell us about the chico gold.UW_Doog_Bot said:Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.
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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.Mad_Son said:
So tell us about the chico gold.UW_Doog_Bot said:Brewing tomorrow to get myself to three batches during season. Trying to decide between a blonde and an oatmeal stout.
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No beer for bitchfork. Low carb baby. Drinking them claws with the 24 year old nurses
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Weak. YKWPitchfork51 said:No beer for bitchfork. Low carb baby. Drinking them claws with the 24 year old nurses
Nurses are horn dogs. -
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 said: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-- -
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.YellowSnow said:
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 said: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--
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 said:
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.YellowSnow said:
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 said: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--
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!" -
(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!)
