OT: Beer Drinking Thread

the tendon-cy to retire is natural.
now with even more memorial.
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JLHockeyKnight
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Post #451 by JLHockeyKnight » Mon Jan 26, 2015 7:31 pm

My brew of choice for this blizzard:

Image
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Post #452 by Kilgore Trout » Tue Jan 27, 2015 12:28 am

I'm not a Duclaw fan; everything I've had from them sems to just miss.
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Post #453 by JLHockeyKnight » Tue Jan 27, 2015 6:53 am

JLHockeyKnight wrote:My brew of choice for this blizzard:

Image


I thought their Octoberfest and Sawtooth (Witbier) were good. Everyone talks about "Sweet Baby Jesus" but I thought it was overrated.
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Post #454 by jester » Tue Jan 27, 2015 7:15 am

I definitely like Sweet Baby Jesus.
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Post #455 by DeadPhish » Tue Jan 27, 2015 9:42 am

I'm a big fan of DuClaw. Especially Hellrazer.
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Post #456 by DeadPhish » Thu Jan 29, 2015 10:33 am

Since vonbonds apparently doesnt want this Heady Topper, I'm going to try and harvest yeast from it.

Anyone try this before?
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Post #457 by Craig » Thu Jan 29, 2015 11:04 am

I haven't personally, but I have seen it done. It's not that hard.
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Post #458 by jester » Thu Jan 29, 2015 11:06 am

Yeah, haven't done it but have read about it. Seems easy enough.
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Post #459 by Craig » Thu Jan 29, 2015 11:08 am

At it's very easiest, you just dump the dregs in a batch of beer and off it goes. You'd obviously be underpitching if you did that, but it does work.
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Post #460 by DeadPhish » Thu Jan 29, 2015 11:54 am

I have a small flask so ill make a starter first and dump it in. Reading up on it, it doesnt seem any more difficult using a normal starter, except you add more wort to it as time goes on to build it up.
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Post #461 by Craig » Thu Jan 29, 2015 12:06 pm

The only trick is figuring out your starting cell count so you know how to step it up. I think as a general rule you can just assume you have very, very few yeast cells and go from there. This is a nice resource: http://www.wyeastlab.com/hb_pitchrates.cfm

I gather that if you're planning on storing it for a while, you're better off if the yeast isn't stored on beer, meaning you have to rinse it a couple of times, then feed it some sterilized starter, then store that. That said, I don't think it's a huge difference. I probably wouldn't bother if I were doing it.

As an aside, Conan, the strain in HT, is famously a PITA to brew with.
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Post #462 by CantSeeColors » Thu Jan 29, 2015 12:15 pm

Is Heady Topper's yeast really that special?
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Post #463 by DeadPhish » Thu Jan 29, 2015 12:19 pm

CantSeeColors wrote:Is Heady Topper's yeast really that special?


Yes.

According to the owner John Kimmich - "The heart of the beer is my private strain of Conan ale yeast. It produces very distinct apricot and tropical fruit esters, but you have to know how to handle it, how to draw the character out.”
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Post #464 by Craig » Thu Jan 29, 2015 12:20 pm

CantSeeColors wrote:Is Heady Topper's yeast really that special?


It's pretty unique, in terms of the flavours it gives a beer. That said, you can just buy it online if you want. Culturing out of a bottle is probably only worth it if you're doing it for fun. I guess it will save you like 5 bucks or something too, but no biggie.
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Post #465 by DeadPhish » Thu Jan 29, 2015 12:28 pm

Craig wrote:It's pretty unique, in terms of the flavours it gives a beer. That said, you can just buy it online if you want. Culturing out of a bottle is probably only worth it if you're doing it for fun. I guess it will save you like 5 bucks or something too, but no biggie.


$7.99 + shipping.

But I'm more doing it because I can and science! I'm relatively new to brewing, so trying to add more and more for each brew I do.
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Post #466 by Craig » Thu Jan 29, 2015 12:49 pm

DeadPhish wrote:$7.99 + shipping.

But I'm more doing it because I can and science! I'm relatively new to brewing, so trying to add more and more for each brew I do.


That's how/why I do it too.

This weekend I'm hoping to do a couple of batches of beer. I just got my stir plate, so I'll be doing starters and overproducing by about 100 billion cells. The plan is to put 'em in the fridge so I can haul them out in a couple of weeks to do another batch. This isn't strictly necessary for me because I'm good friends with a guy who owns a startup yeast company, but it'll be interesting.
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Post #467 by DeadPhish » Thu Jan 29, 2015 12:52 pm

Nice, Been wanting to get a yeast bank going. Just so I have whatever I need when I'm going to brew.

I brewed a stout last weeked which I'm going to add cold brewed coffee to at bottling. I also brewed an all cascade IPA a few weeks ago which i just dry hopped and plan to bottle Sunday.
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Post #468 by jester » Thu Jan 29, 2015 12:55 pm

DeadPhish wrote:Nice, Been wanting to get a yeast bank going. Just so I have whatever I need when I'm going to brew.

I brewed a stout last weeked which I'm going to add cold brewed coffee to at bottling. I also brewed an all cascade IPA a few weeks ago which i just dry hopped and plan to bottle Sunday.


Have you considered cold brewing in a secondary with the beer? This is my plan for my next brew whenever I get around to it.
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Post #469 by DeadPhish » Thu Jan 29, 2015 12:57 pm

jester wrote:Have you considered cold brewing in a secondary with the beer? This is my plan for my next brew whenever I get around to it.


All my fermenter are filled up right now. Also I've read a bit (mostly on /r/homebrewing) that adding to secondary doesnt really impart too much coffee flavor since it fades and do add during bottling instead so you can add the coffee to taste.
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Post #470 by Craig » Thu Jan 29, 2015 1:05 pm

I've had good luck doing cold brewing in secondary. I don't think it matters all that much, since it's not like the coffee needs to ferment or anything, you just need a bit of time for the flavours to meld, which I suppose could be done in the fermentor or the bottle.
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Post #471 by Craig » Thu Jan 29, 2015 1:06 pm

That said, your risk of infection is probably lower the earlier you add it, because the yeast will be more likely to fight it off. Probably not really worth worrying about though.
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Post #472 by jester » Thu Jan 29, 2015 1:06 pm

DeadPhish wrote:All my fermenter are filled up right now. Also I've read a bit (mostly on /r/homebrewing) that adding to secondary doesnt really impart too much coffee flavor since it fades and do add during bottling instead so you can add the coffee to taste.


... why would cold brewing into the beer be different than directly adding cold brewed coffee? To taste makes sense. In general, I think getting cold brewed coffee (independent of beer making) as strongly flavored as you like isn't always super easy. If/when I'm doing it I'm planning on letting it sit and ruminate for a week or two before transfer.
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Post #473 by jester » Thu Jan 29, 2015 1:07 pm

Craig wrote:That said, your risk of infection is probably lower the earlier you add it, because the yeast will be more likely to fight it off. Probably not really worth worrying about though.


I'm planning on making a fairly strong stout to do this with, so I'm banking on the alcohol to have control over the situation at that point. I may soak the beans in vodka just to be safe, though.
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Post #474 by Craig » Thu Jan 29, 2015 1:17 pm

jester wrote:I'm planning on making a fairly strong stout to do this with, so I'm banking on the alcohol to have control over the situation at that point. I may soak the beans in vodka just to be safe, though.


I'd give them the soak. Lots of Brett and other wild strains are very alcohol tolerant. Some Bretts can go up into the high teens and live. Also, since this is such a huge beer, there will be lots of complex sugars left over that the Sacc. wouldn't eat that other strains could chomp on pretty easily. Heck, they'd even have a bunch of dead sacc cells in there to act as a yeast nutrient to get 'em going.
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Post #475 by DeadPhish » Thu Jan 29, 2015 1:25 pm

jester wrote:... why would cold brewing into the beer be different than directly adding cold brewed coffee? To taste makes sense. In general, I think getting cold brewed coffee (independent of beer making) as strongly flavored as you like isn't always super easy. If/when I'm doing it I'm planning on letting it sit and ruminate for a week or two before transfer.


The response I got to that was: "Yep, scrap the whole "bean" thing. This can certainly work, but I very much so prefer cold-steeping.

This way, you control the coffee flavor, you don't get any harsh flavors, and you don't need to worry about adding/removing the beans. Just add in the bottling bucket as necessary, gently stir, and sample. Add more as needed!"
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Post #476 by CantSeeColors » Thu Jan 29, 2015 2:01 pm

DeadPhish wrote:Yes.

According to the owner John Kimmich - "The heart of the beer is my private strain of Conan ale yeast. It produces very distinct apricot and tropical fruit esters, but you have to know how to handle it, how to draw the character out.”


Craig wrote:It's pretty unique, in terms of the flavours it gives a beer. That said, you can just buy it online if you want. Culturing out of a bottle is probably only worth it if you're doing it for fun. I guess it will save you like 5 bucks or something too, but no biggie.


DeadPhish wrote:$7.99 + shipping.

But I'm more doing it because I can and science! I'm relatively new to brewing, so trying to add more and more for each brew I do.


I'm all for the science aspect, but my recollection of HT was that the interesting flavors pretty much all came from the hops. I guess I'm misremembering, but at the very least, I take the owner's statement to be a bunch of puffery to get you to buy his product.
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Post #477 by jester » Thu Jan 29, 2015 2:04 pm

DeadPhish wrote:The response I got to that was: "Yep, scrap the whole "bean" thing. This can certainly work, but I very much so prefer cold-steeping.

This way, you control the coffee flavor, you don't get any harsh flavors, and you don't need to worry about adding/removing the beans. Just add in the bottling bucket as necessary, gently stir, and sample. Add more as needed!"


Well, adding/removing beans is easy, plan to just use a hop bag. What always made me nervous with adding the cold brewed beer is the potential introduction of something to the beer that you do not want to bring into the equation.
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Post #478 by LTrain » Thu Jan 29, 2015 3:22 pm

Brewing is fascinating. I'd love to get into home brewing once I buy a house.
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Post #479 by Craig » Thu Jan 29, 2015 3:40 pm

CantSeeColors wrote:I'm all for the science aspect, but my recollection of HT was that the interesting flavors pretty much all came from the hops. I guess I'm misremembering, but at the very least, I take the owner's statement to be a bunch of puffery to get you to buy his product.


The hops is certainly the predominant flavour, but the difference from a merely very good IPA and one considered the best in the world is mere inches. The yeast is a big part of those inches for Alchemist. I've tried lots of really good hoppy beers from all over, but none are quite like HT. Some are better, to my taste, but it is unique.

You can really taste the uniqueness of the yeast when you brew it into less hoppy beers, which plenty of home brewers have done.

LTrain wrote:Brewing is fascinating. I'd love to get into home brewing once I buy a house.


There's no reason you shouldn't try it in an apartment. Lots of people just do little 2-3 gallon batches, which really only require a decent sized pot and a little half carboy to do.
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Post #480 by CantSeeColors » Thu Jan 29, 2015 5:05 pm

Craig wrote:The hops is certainly the predominant flavour, but the difference from a merely very good IPA and one considered the best in the world is mere inches. The yeast is a big part of those inches for Alchemist. I've tried lots of really good hoppy beers from all over, but none are quite like HT. Some are better, to my taste, but it is unique.

You can really taste the uniqueness of the yeast when you brew it into less hoppy beers, which plenty of home brewers have done.


Oh I get all that (there's a reason I skew toward Belgians and sours), I just don't remember noticing that in heady topper. Will have to trek back to Vermont and investigate.

And as for homebrewing, I've done it in an apartment a bunch. 5 gallon batches too. Gotta be willing to trip over your shit on occasion, but it's worth it.
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Post #481 by Sweet Dee » Thu Jan 29, 2015 5:32 pm

DeadPhish wrote:Nice, Been wanting to get a yeast bank going.


Ew. You need a fridge downstairs :P
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Post #482 by DeadPhish » Thu Jan 29, 2015 5:51 pm

The only thing confusing me about this is calculating the yeast count, other than just eyeballing it. Know idea how to figure out the starting yeast count.
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Post #483 by Craig » Thu Jan 29, 2015 5:56 pm

Eyeballing is the only way to do it I know of that doesn't involve special equipment. Don't stress about it too much, the difference between starting with 1 billion cells and starting with 10 billion cells really isn't that much.
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Post #484 by CantSeeColors » Thu Jan 29, 2015 6:13 pm

The difference is only 9 billion or so :smokey:
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Post #485 by Craig » Thu Jan 29, 2015 6:31 pm

Yeah, but you're growing up to like 250 billion. So in the end you're getting like 240-260, no biggie.
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Post #486 by Craig » Thu Jan 29, 2015 6:38 pm

Also, if you're growing just to produce a culture to use later, rather than brewing right away, you're only going to be keeping 100 billion of the cells, which means you're only going to be off by a little in the end. I like this calculator, it gives you everything you need:

http://www.homebrewdad.com/yeast_calculator.php
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Post #487 by DeadPhish » Thu Jan 29, 2015 7:31 pm

Craig wrote:Also, if you're growing just to produce a culture to use later, rather than brewing right away, you're only going to be keeping 100 billion of the cells, which means you're only going to be off by a little in the end. I like this calculator, it gives you everything you need:

http://www.homebrewdad.com/yeast_calculator.php


Planning to brew an IPA in a week or two so I want to use it and then save some for another brew. So i guess I should aim for about 350 billion or so. I'll guess about 1 billion from the beer, but ill have to see how it looks in a day or two.

Heres the rough draft of the recipe btw - https://www.brewtoad.com/recipes/magnum-pipa - Seems like Conan yeast might work nicely there.

I've seen that homebrewdad calculator before. Seems to be the best one out there.

Also I have no idea what I'm doing, I make it up as I go. Only done 10 brews so far, but so far everything has come out decent so far.
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Post #488 by Craig » Thu Jan 29, 2015 8:18 pm

Knowing what you're doing takes all the fun out of it.
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Post #489 by CantSeeColors » Fri Jan 30, 2015 9:01 am

DeadPhish wrote:Planning to brew an IPA in a week or two so I want to use it and then save some for another brew. So i guess I should aim for about 350 billion or so. I'll guess about 1 billion from the beer, but ill have to see how it looks in a day or two.

Heres the rough draft of the recipe btw - https://www.brewtoad.com/recipes/magnum-pipa - Seems like Conan yeast might work nicely there.

I've seen that homebrewdad calculator before. Seems to be the best one out there.

Also I have no idea what I'm doing, I make it up as I go. Only done 10 brews so far, but so far everything has come out decent so far.


All those citra hops are going to make that one extremely good. Love me some citra hops.
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Post #490 by DeadPhish » Fri Jan 30, 2015 9:10 am

CantSeeColors wrote:All those citra hops are going to make that one extremely good. Love me some citra hops.


Citra makes every beer better. I'll have another ounce after that recipe and i may just add them as well. I'm excited for this beer, one of my first original recipes.
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Post #491 by Kilgore Trout » Fri Jan 30, 2015 9:32 am

Not familiar with citra hops...any beers out there using them?

What's the flavor like?
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Post #492 by jester » Fri Jan 30, 2015 9:37 am

DeadPhish wrote:Citra makes every beer better. I'll have another ounce after that recipe and i may just add them as well. I'm excited for this beer, one of my first original recipes.


Once you start making your own, it's tough to go back.
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Post #493 by DeadPhish » Fri Jan 30, 2015 9:58 am

Kilgore Trout wrote:Not familiar with citra hops...any beers out there using them?

What's the flavor like?


Gives off a tropical fruity/citrus flavor.

Sierra Nevada Torpedo and Three Floyds Zombie Dust are the big commercial beers that use them. I think Victory Dirt Wold uses them as well. The are used alot for dry hopping to give that citrusy aroma to it.
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Post #494 by Kilgore Trout » Fri Jan 30, 2015 10:01 am

DeadPhish wrote:Gives off a tropical fruity/citrus flavor.

Sierra Nevada Torpedo and Three Floyds Zombie Dust are the big commercial beers that use them. I think Victory Dirt Wold uses them as well. The are used alot for dry hopping to give that citrusy aroma to it.


Love torpedo. I've heard great things about zombie dust, but haven't tried it yet.
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Post #495 by CantSeeColors » Fri Jan 30, 2015 10:12 am

I suspect they're in heady topper as well. I first had them in Night Shift's Citra IPA, but they're super small and in Boston.* Evil Genius uses them in Stacey's Mom, but that one was underwhelming to me.

*Side note: these guys did one they called Funked Citra, where they used Brett in their normal Citra IPA recipe. OMG. One of the best I've ever had, and I've got a bottle I've been aging for like a year now. I'm so excited to try that.
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Post #496 by DeadPhish » Fri Jan 30, 2015 10:31 am

Heady Topper uses a bunch of other fruity hops but no Citra. Simcoe, Apollo, Columbus and Centennial.
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Post #497 by Craig » Fri Jan 30, 2015 10:33 am

I think HT is more centennial/Columbus.
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Post #498 by DeadPhish » Fri Jan 30, 2015 1:50 pm

My dad live in Florida and just randomly mailed me up a couple sixers of Jai-Alai.
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Post #499 by CantSeeColors » Fri Jan 30, 2015 2:33 pm

You can get that in this area now, you know.

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