What did you learn today

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

There's another article that was fascinating around the amount of hops per liter and the effect thereof, with citrussy flavors peaking at a measly 4g per liter and anything over that throws herbal/tea flavors from the same hop. Iow, hop flavor profiles do change dependent on the amount used p/l . Do check out Tom Shelhammers articles, I can't recall the details right now

Edit:
http://brulosophy.com/2019/02/21/the...m-shellhammer/

A few ZA hops display this phenomenon exactly, with pronounced grassy notes when increasing the hop amounts.

[groenspookasem Banned Find all posts View Profile Close groenspookasem]

Quite a few ways to brew, check out 'keptinis' on the garshol blog - baked (in an oven) mash beer. I timed my last brewday 3h40 from mash in to pitching yeast. Would have been quicker if I used kveik (less effort in cooling) I cooled the wort quite a bit for the bohemian pilsner, so that took time....

Brewhacker indeed! Things like this could revolutionize how we brew. Can you imagine?
Brew day:
Mash at any temp between 63 and 75C
Bring to pasteurization temp ( 85 I believe)
Drain
Cool
Add hops and yeast
Done with like 2-3h max of effort.

Wait 20 to 40days (a bit of a draw back)
But can be reduced with a bit more mash control

BEER!

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[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Quite a few ways to brew, check out 'keptinis' on the garshol blog - baked (in an oven) mash beer. I timed my last brewday 3h40 from mash in to pitching yeast. Would have been quicker if I used kveik (less effort in cooling) I cooled the wort quite a bit for the bohemian pilsner, so that took time....

we were going to do a keptinis with Dirk van Tonder but sadly that will never happen now

[Langchop Senior Member Find all posts View Profile Close Langchop]

Quite a few ways to brew, check out 'keptinis' on the garshol blog - baked (in an oven) mash beer. I timed my last brewday 3h40 from mash in to pitching yeast. Would have been quicker if I used kveik (less effort in cooling) I cooled the wort quite a bit for the bohemian pilsner, so that took time....

Hmmm. 'keptinis'...another interesting concept. Thankfully my brewdays are usually around 3.5 hours too, luckily without any shortening of actual processes. Someday I will also look at cutting boil and mash times. I am following all the recent experiments with shortened boils and mashes on this forum.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Dude so if hops break down un fermentable sugars and add bitterness when used for dry hopping why do we still boil or worry about mash temps? Have any of you tried a no boil or quick pasteurization boil brew?

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Toevallig het hierdie video ook gister uit gekom ...

[Langchop Senior Member Find all posts View Profile Close Langchop]

Hier kom a ding...?

There might be a new craze starting

[Langchop Senior Member Find all posts View Profile Close Langchop]

And you think a Grain Father is cool... This takes brewing to a whole new level!

https://interestingengineering.com/a...CW1k87TfxXkOEw

You learn something new every day!

[nOzwald Junior Member Find all posts View Profile Close nOzwald]

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[Harhm Senior Member Find all posts View Profile Close Harhm]

Using a hop spider makes brewing a whole lot easer than I thought it would. No clogging of outlets and just one hop bag to clean in stead of cleaning a hop bag for every hop addition.

Cant imagine how I took so long to start brewing with a refractometer, quick and easy post mash SG and post boil OG readings, no more cooling of 150 ml of wort just to take a reading.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Yip, I think I did 2 brews were I had to cool the wort to take readings before I decided fnck this, its time for a refractometer and I'm not looking back




What hop spider are you using?

[Harhm Senior Member Find all posts View Profile Close Harhm]

DIY spider, old voil bag from back when I used to stuff around with fruit in beer. Some pvc a hose clamp and threaded rod

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[jannieverjaar Senior Member Find all posts View Profile Close jannieverjaar]

What did I learn today? Well it's taken me a while to catch on but: dont judge a beer by the taste of the FG sample. Let it condition for 2 weeks and then taste. Some beers even longer. My two most recent brews, the IRA and the Pale ale both turned out amazing! Their finished!

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[groenspookasem Banned Find all posts View Profile Close groenspookasem]

Don't "celebrate" a successful double brew day with a few Belgium quads, especially when skipping lunch. 10%'ers is no joke!

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[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Roflol

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[jannieverjaar Senior Member Find all posts View Profile Close jannieverjaar]

I learned today that I didn't take enough care when I saved the yeast for the beer i bottled last week and now i have a spoiled batch.
I would call it a sour beer if it was even almost drinkable. But nope, this going down the drain. And now I dont have a home brew to drink while brewing tomorrow

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