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Main
Date: 23 Sep 2006 18:40:41
From: Spitzbuben
Subject: So what is the most important thing you learned?
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So I just noticed that there have been 86350 topics made on this site!
That is so much knowledge (some good and some not as good) and
experience shared!
So I'm wondering:
what are some of the most important things you have learned on this
forum?!?!?!
what was your "Ah HA!" momment?
My hope is just to learn from your experiences but also make a "Best of
the Brewing Threads"
Spitzbuben
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Date: 24 Sep 2006 13:28:09
From: Josh Button
Subject: Re: So what is the most important thing you learned?
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"Spitzbuben" <redrump21@yahoo.com > wrote in message
news:1159062041.305604.119710@h48g2000cwc.googlegroups.com...
> So I just noticed that there have been 86350 topics made on this site!
> That is so much knowledge (some good and some not as good) and
> experience shared!
>
> So I'm wondering:
>
> what are some of the most important things you have learned on this
> forum?!?!?!
>
> what was your "Ah HA!" momment?
>
> My hope is just to learn from your experiences but also make a "Best of
> the Brewing Threads"
>
Apart from keeping everything clean and sanitised, hitting my fermentation
temps has been the best improvement I have made.
--
Josh Button
Carn the Eels!
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Date: 24 Sep 2006 05:58:22
From: John 'Shaggy' Kolesar
Subject: Re: So what is the most important thing you learned?
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On Sun, 24 Sep 2006 13:28:09 +1000, <melandjosh_nospam_@optusnet.com.au > wrote:
> "Spitzbuben" <redrump21@yahoo.com> wrote in message
> news:1159062041.305604.119710@h48g2000cwc.googlegroups.com...
>> So I just noticed that there have been 86350 topics made on this site!
>> That is so much knowledge (some good and some not as good) and
>> experience shared!
>>
>> So I'm wondering:
>>
>> what are some of the most important things you have learned on this
>> forum?!?!?!
>>
>> what was your "Ah HA!" momment?
>>
>> My hope is just to learn from your experiences but also make a "Best of
>> the Brewing Threads"
>>
> Apart from keeping everything clean and sanitised, hitting my fermentation
> temps has been the best improvement I have made.
Same here. The two most dramatic improvements I've ever made to my beer
were both temp related. The first was getting a wort chiller and the second
was getting a fermentation fridge and doing most of my ale primaries in
the mid 60s.
John.
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Date: 24 Sep 2006 22:11:37
From: jbears
Subject: Re: So what is the most important thing you learned?
|
"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnehc7qb.ou9.spam@weizen.shagg.net...
> On Sun, 24 Sep 2006 13:28:09 +1000, <melandjosh_nospam_@optusnet.com.au>
> wrote:
>> "Spitzbuben" <redrump21@yahoo.com> wrote in message
>> news:1159062041.305604.119710@h48g2000cwc.googlegroups.com...
>>> So I just noticed that there have been 86350 topics made on this site!
>>> That is so much knowledge (some good and some not as good) and
>>> experience shared!
>>>
>>> So I'm wondering:
>>>
>>> what are some of the most important things you have learned on this
>>> forum?!?!?!
>>>
>>> what was your "Ah HA!" momment?
>>>
>>> My hope is just to learn from your experiences but also make a "Best of
>>> the Brewing Threads"
>>>
>> Apart from keeping everything clean and sanitised, hitting my
>> fermentation
>> temps has been the best improvement I have made.
>
> Same here. The two most dramatic improvements I've ever made to my beer
> were both temp related. The first was getting a wort chiller and the
> second
> was getting a fermentation fridge and doing most of my ale primaries in
> the mid 60s.
>
>
> John.
I was thinking the same - my first, best lesson would be "clean and
sanitize, clean and sanitize, clean and sanitize."
My second would be the dramatic improvement I saw from a full-volume boil.
I attributed the improvement to the boil, but it was also really the first
time I used a wort chiller (out of necessity, rather than using an ice bath
for an extract-to-be-diluted).
Shaggy - why would using a wort chiller improve a beer - what does a lag
time in cooling to pitching temp do to flavor? (Thought shortening the
cooling time was simply to reduce infection risk?)
JK
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Date: 25 Sep 2006 15:34:39
From: John 'Shaggy' Kolesar
Subject: Re: So what is the most important thing you learned?
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On Sun, 24 Sep 2006 22:11:37 -0400, <jkampherstein@hotmail.com > wrote:
> Shaggy - why would using a wort chiller improve a beer - what does a lag
> time in cooling to pitching temp do to flavor? (Thought shortening the
> cooling time was simply to reduce infection risk?)
Well, infections are usually detrimental to flavor. ;) I believe that
reducing lag time does improve the consistency of your results. The other
thing is that a good cold break will have a big impact on clarity.
John.
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Date: 25 Sep 2006 17:43:16
From: Gerard Eberlein
Subject: Re: So what is the most important thing you learned?
|
"jbears" <jkampherstein@hotmail.com > wrote in message
news:VIednXlUt4BMp4rYnZ2dnUVZ_vudnZ2d@comcast.com...
Shaggy - why would using a wort chiller improve a beer - what does a lag
> time in cooling to pitching temp do to flavor? (Thought shortening the
> cooling time was simply to reduce infection risk?)
>
> JK
Also if you shorten the time cooling in beers with alot of finishing hops
like me, IPA's mainly, you lose less hop aroma from the last addittions at
flameout.
Gerard
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Date: 24 Sep 2006 10:59:47
From: Scott Lindner
Subject: Re: So what is the most important thing you learned?
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> what was your "Ah HA!" momment?
I was surprised to learn there are some people that spend their entire lives
on this group. What really shocked me is that these folks generaly are
extremely knowledgeable and brew awesome beer. I guess what I'm mostly
shocked to learn is that they have to be drinking their homebrew, and
somehow pull off coherent posts at the same time. I rarely have coherent
thoughts even when I'm sober!
:-)
Cheers,
Scott
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Date: 24 Sep 2006 13:04:56
From: Dan Logcher
Subject: Re: So what is the most important thing you learned?
|
Scott Lindner wrote:
>>what was your "Ah HA!" momment?
>
>
> I was surprised to learn there are some people that spend their entire lives
> on this group. What really shocked me is that these folks generaly are
> extremely knowledgeable and brew awesome beer. I guess what I'm mostly
> shocked to learn is that they have to be drinking their homebrew, and
> somehow pull off coherent posts at the same time. I rarely have coherent
> thoughts even when I'm sober!
Not all of us are alcoholics.. yet.
--
Dan
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Date: 25 Sep 2006 04:30:36
From: MarkMc
Subject: Re: reccommended reading
|
I too have this book and it's excellent, but from what I've read from
the internet so read in to that what you will, many of the decion
procedures are now unnecessary as lager malt generally is very well
modified (and Noonan himself has apparently said as much), in fact you
may find it difficult to find undermodified lager malt, but I
understand that some Czech malt fits the bill, but you'd ahve to check
with the malt supplier to be sure.
Some rests apparently could potentially be detrimental to the final
beer with well modified malts.
I'm yet to brew my first lager, but when I do I'll most likely just do
a single infusion mash with well modified lager malt.
Regards,
Mark
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Date: 25 Sep 2006 12:58:12
From: John Bleichert
Subject: Re: reccommended reading
|
MarkMc <mmcnospam@yahoo.co.uk > wrote:
> I too have this book and it's excellent, but from what I've read from
> the internet so read in to that what you will, many of the decion
> procedures are now unnecessary as lager malt generally is very well
> modified (and Noonan himself has apparently said as much), in fact you
> may find it difficult to find undermodified lager malt, but I
> understand that some Czech malt fits the bill, but you'd ahve to check
> with the malt supplier to be sure.
>
> Some rests apparently could potentially be detrimental to the final
> beer with well modified malts.
>
> I'm yet to brew my first lager, but when I do I'll most likely just do
> a single infusion mash with well modified lager malt.
>
> Regards,
> Mark
>
Protz and Wheeler's book describes decion mashing then goes to
great lengths to explain why it's no longer necessary and can in fact
be detrimental. According to them, the boiling phase of decotion can
drag your efficiency down.
Making my first lager next weekend. I think I will step to a protein
rest and then the main rest, but by infusion, not decion. Should we
still assume pilsner malts are laden with nitrogen? AFAIUI that's the
reason for the protein rest, yes?
JB
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 25 Sep 2006 08:25:24
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: reccommended reading
|
John Bleichert wrote:
> MarkMc <mmcnospam@yahoo.co.uk> wrote:
>> I too have this book and it's excellent, but from what I've read from
>> the internet so read in to that what you will, many of the decion
>> procedures are now unnecessary as lager malt generally is very well
>> modified (and Noonan himself has apparently said as much), in fact you
>> may find it difficult to find undermodified lager malt, but I
>> understand that some Czech malt fits the bill, but you'd ahve to check
>> with the malt supplier to be sure.
>>
>> Some rests apparently could potentially be detrimental to the final
>> beer with well modified malts.
>>
>> I'm yet to brew my first lager, but when I do I'll most likely just do
>> a single infusion mash with well modified lager malt.
>>
>> Regards,
>> Mark
>>
>
> Protz and Wheeler's book describes decion mashing then goes to
> great lengths to explain why it's no longer necessary and can in fact
> be detrimental. According to them, the boiling phase of decotion can
> drag your efficiency down.
I seriously doubt this -- it sort of flies against bith conventional
wisdom and my own experience. If anything, I've seen a slight boost in
efficiency when I dec, although it's generally pretty low.
>
> Making my first lager next weekend. I think I will step to a protein
> rest and then the main rest, but by infusion, not decion. Should we
> still assume pilsner malts are laden with nitrogen? AFAIUI that's the
> reason for the protein rest, yes?
You can safely ignore the protein rest, at least with just about every
pilsner malt I've ever used. If you're planning a Helles (which I think
you mentioned you were), I'd suggest a single 45-60 minute rest around
154-155.
Good luck -- m
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 25 Sep 2006 13:32:04
From: John Bleichert
Subject: Re: reccommended reading
|
The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> John Bleichert wrote:
>> MarkMc <mmcnospam@yahoo.co.uk> wrote:
>>> I too have this book and it's excellent, but from what I've read from
>>> the internet so read in to that what you will, many of the decion
>>> procedures are now unnecessary as lager malt generally is very well
>>> modified (and Noonan himself has apparently said as much), in fact you
>>> may find it difficult to find undermodified lager malt, but I
>>> understand that some Czech malt fits the bill, but you'd ahve to check
>>> with the malt supplier to be sure.
>>>
>>> Some rests apparently could potentially be detrimental to the final
>>> beer with well modified malts.
>>>
>>> I'm yet to brew my first lager, but when I do I'll most likely just do
>>> a single infusion mash with well modified lager malt.
>>>
>>> Regards,
>>> Mark
>>>
>>
>> Protz and Wheeler's book describes decion mashing then goes to
>> great lengths to explain why it's no longer necessary and can in fact
>> be detrimental. According to them, the boiling phase of decotion can
>> drag your efficiency down.
>
> I seriously doubt this -- it sort of flies against bith conventional
> wisdom and my own experience. If anything, I've seen a slight boost in
> efficiency when I dec, although it's generally pretty low.
>
Hmm. Once I get home I'll look in the book and provide the
reasoning. Not that I disagree with you, I just want to clarify it for
myself.
>>
>> Making my first lager next weekend. I think I will step to a protein
>> rest and then the main rest, but by infusion, not decion. Should we
>> still assume pilsner malts are laden with nitrogen? AFAIUI that's the
>> reason for the protein rest, yes?
>
> You can safely ignore the protein rest, at least with just about every
> pilsner malt I've ever used. If you're planning a Helles (which I think
> you mentioned you were), I'd suggest a single 45-60 minute rest around
> 154-155.
>
> Good luck -- m
>
Yep. Ayinger Jahrhundert-Bier clone, hopefully ;-)
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
|
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Date: 25 Sep 2006 09:55:47
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: reccommended reading
|
John Bleichert wrote:
> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>> John Bleichert wrote:
>>> MarkMc <mmcnospam@yahoo.co.uk> wrote:
>>>> I too have this book and it's excellent, but from what I've read from
>>>> the internet so read in to that what you will, many of the decion
>>>> procedures are now unnecessary as lager malt generally is very well
>>>> modified (and Noonan himself has apparently said as much), in fact you
>>>> may find it difficult to find undermodified lager malt, but I
>>>> understand that some Czech malt fits the bill, but you'd ahve to check
>>>> with the malt supplier to be sure.
>>>>
>>>> Some rests apparently could potentially be detrimental to the final
>>>> beer with well modified malts.
>>>>
>>>> I'm yet to brew my first lager, but when I do I'll most likely just do
>>>> a single infusion mash with well modified lager malt.
>>>>
>>>> Regards,
>>>> Mark
>>>>
>>> Protz and Wheeler's book describes decion mashing then goes to
>>> great lengths to explain why it's no longer necessary and can in fact
>>> be detrimental. According to them, the boiling phase of decotion can
>>> drag your efficiency down.
>> I seriously doubt this -- it sort of flies against bith conventional
>> wisdom and my own experience. If anything, I've seen a slight boost in
>> efficiency when I dec, although it's generally pretty low.
>>
>
> Hmm. Once I get home I'll look in the book and provide the
> reasoning. Not that I disagree with you, I just want to clarify it for
> myself.
>
Protz and Wheeler are UK brewers -- I suspect a German brewer would say
the exact opposite. I usually see an extraction improvement of around
2-3%. However, I consider this number to be well within my margin of
error, so don't take it too seriously. It's worth mentioning, though,
that I've NEVER seen an actual decrease in efficiency.
I'm pretty much on the fence with decions these days anyway. I would
absolutely not bother for a pale beer. I've done a number of all munich
or vienna deced beers that have turned out quite nicely, and even
done some all munich side-by-sides. There *is* a detectable difference
in the side-by sides, but it's fairly subtle, and I remain unconvinced
that a little melanoidin or other specialty malts wouldn't have given me
the same results.
If you want to do something more dramatic, I'd highly recommend cutting
down or eliminating the sparge, if you can deal with the loss in
efficiency. This seems to make a more noticeable difference in my own
maltier beers, including the Hells. My usual recipe/procedure these days
is:
95% pilsener
5% vienna
Low or no sparge
Around 20 ibus bittering,
1/2 oz flavor
1 oz aroma sometime after knockout
SG around 1.052, FG around 1.012 at a minimum.
a week diacetyl rest at 55F and 5 weeks or so lagering
I usually use wlp 802 or wyeast 2278, but the Ayinger (wlp 833) will
also do a great job. I run my ferment for this one at around 48F
usually, but never over 50F.
Pitch big, pitch cold, avoid introducing oxygen into the finished beer
and you should do fine.
Hope that helps -- m
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 25 Sep 2006 18:17:49
From: John Bleichert
Subject: Re: reccommended reading
|
The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> John Bleichert wrote:
>> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>>> John Bleichert wrote:
>>>> MarkMc <mmcnospam@yahoo.co.uk> wrote:
>>>>> I too have this book and it's excellent, but from what I've read from
>>>>> the internet so read in to that what you will, many of the decion
>>>>> procedures are now unnecessary as lager malt generally is very well
>>>>> modified (and Noonan himself has apparently said as much), in fact you
>>>>> may find it difficult to find undermodified lager malt, but I
>>>>> understand that some Czech malt fits the bill, but you'd ahve to check
>>>>> with the malt supplier to be sure.
>>>>>
>>>>> Some rests apparently could potentially be detrimental to the final
>>>>> beer with well modified malts.
>>>>>
>>>>> I'm yet to brew my first lager, but when I do I'll most likely just do
>>>>> a single infusion mash with well modified lager malt.
>>>>>
>>>>> Regards,
>>>>> Mark
>>>>>
>>>> Protz and Wheeler's book describes decion mashing then goes to
>>>> great lengths to explain why it's no longer necessary and can in fact
>>>> be detrimental. According to them, the boiling phase of decotion can
>>>> drag your efficiency down.
>>> I seriously doubt this -- it sort of flies against bith conventional
>>> wisdom and my own experience. If anything, I've seen a slight boost in
>>> efficiency when I dec, although it's generally pretty low.
>>>
>>
>> Hmm. Once I get home I'll look in the book and provide the
>> reasoning. Not that I disagree with you, I just want to clarify it for
>> myself.
>>
>
> Protz and Wheeler are UK brewers -- I suspect a German brewer would say
> the exact opposite. I usually see an extraction improvement of around
> 2-3%. However, I consider this number to be well within my margin of
> error, so don't take it too seriously. It's worth mentioning, though,
> that I've NEVER seen an actual decrease in efficiency.
>
> I'm pretty much on the fence with decions these days anyway. I would
> absolutely not bother for a pale beer. I've done a number of all munich
> or vienna deced beers that have turned out quite nicely, and even
> done some all munich side-by-sides. There *is* a detectable difference
> in the side-by sides, but it's fairly subtle, and I remain unconvinced
> that a little melanoidin or other specialty malts wouldn't have given me
> the same results.
>
> If you want to do something more dramatic, I'd highly recommend cutting
> down or eliminating the sparge, if you can deal with the loss in
> efficiency. This seems to make a more noticeable difference in my own
> maltier beers, including the Hells. My usual recipe/procedure these days
> is:
>
> 95% pilsener
> 5% vienna
> Low or no sparge
> Around 20 ibus bittering,
> 1/2 oz flavor
> 1 oz aroma sometime after knockout
> SG around 1.052, FG around 1.012 at a minimum.
> a week diacetyl rest at 55F and 5 weeks or so lagering
>
> I usually use wlp 802 or wyeast 2278, but the Ayinger (wlp 833) will
> also do a great job. I run my ferment for this one at around 48F
> usually, but never over 50F.
>
> Pitch big, pitch cold, avoid introducing oxygen into the finished beer
> and you should do fine.
>
> Hope that helps -- m
>
Thanks for the info. Once I get the recipe and method hammered out
I'll be sure to post it in here to see if I forgot anything.
How does one eliminate the sparge? Strike with 7 gallons of water????
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
|
| | | | | | | | |
Date: 25 Sep 2006 13:47:24
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: reccommended reading
|
John Bleichert wrote:
> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>> John Bleichert wrote:
>>> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>>>> John Bleichert wrote:
>>>>> MarkMc <mmcnospam@yahoo.co.uk> wrote:
>>>>>> I too have this book and it's excellent, but from what I've read from
>>>>>> the internet so read in to that what you will, many of the decion
>>>>>> procedures are now unnecessary as lager malt generally is very well
>>>>>> modified (and Noonan himself has apparently said as much), in fact you
>>>>>> may find it difficult to find undermodified lager malt, but I
>>>>>> understand that some Czech malt fits the bill, but you'd ahve to check
>>>>>> with the malt supplier to be sure.
>>>>>>
>>>>>> Some rests apparently could potentially be detrimental to the final
>>>>>> beer with well modified malts.
>>>>>>
>>>>>> I'm yet to brew my first lager, but when I do I'll most likely just do
>>>>>> a single infusion mash with well modified lager malt.
>>>>>>
>>>>>> Regards,
>>>>>> Mark
>>>>>>
>>>>> Protz and Wheeler's book describes decion mashing then goes to
>>>>> great lengths to explain why it's no longer necessary and can in fact
>>>>> be detrimental. According to them, the boiling phase of decotion can
>>>>> drag your efficiency down.
>>>> I seriously doubt this -- it sort of flies against bith conventional
>>>> wisdom and my own experience. If anything, I've seen a slight boost in
>>>> efficiency when I dec, although it's generally pretty low.
>>>>
>>> Hmm. Once I get home I'll look in the book and provide the
>>> reasoning. Not that I disagree with you, I just want to clarify it for
>>> myself.
>>>
>> Protz and Wheeler are UK brewers -- I suspect a German brewer would say
>> the exact opposite. I usually see an extraction improvement of around
>> 2-3%. However, I consider this number to be well within my margin of
>> error, so don't take it too seriously. It's worth mentioning, though,
>> that I've NEVER seen an actual decrease in efficiency.
>>
>> I'm pretty much on the fence with decions these days anyway. I would
>> absolutely not bother for a pale beer. I've done a number of all munich
>> or vienna deced beers that have turned out quite nicely, and even
>> done some all munich side-by-sides. There *is* a detectable difference
>> in the side-by sides, but it's fairly subtle, and I remain unconvinced
>> that a little melanoidin or other specialty malts wouldn't have given me
>> the same results.
>>
>> If you want to do something more dramatic, I'd highly recommend cutting
>> down or eliminating the sparge, if you can deal with the loss in
>> efficiency. This seems to make a more noticeable difference in my own
>> maltier beers, including the Hells. My usual recipe/procedure these days
>> is:
>>
>> 95% pilsener
>> 5% vienna
>> Low or no sparge
>> Around 20 ibus bittering,
>> 1/2 oz flavor
>> 1 oz aroma sometime after knockout
>> SG around 1.052, FG around 1.012 at a minimum.
>> a week diacetyl rest at 55F and 5 weeks or so lagering
>>
>> I usually use wlp 802 or wyeast 2278, but the Ayinger (wlp 833) will
>> also do a great job. I run my ferment for this one at around 48F
>> usually, but never over 50F.
>>
>> Pitch big, pitch cold, avoid introducing oxygen into the finished beer
>> and you should do fine.
>>
>> Hope that helps -- m
>>
>
> Thanks for the info. Once I get the recipe and method hammered out
> I'll be sure to post it in here to see if I forgot anything.
>
> How does one eliminate the sparge? Strike with 7 gallons of water????
>
Google "no-sparge brewing".
Basically, up your grain bill and thin your mash. Most brewers plan on
around 50% efficiency, but this will vary a lot by brewer. You can also
just go easy on the sparge (deliberately under sparge). This is what I
usually do. The exact efficiency varies from system to system.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
| | | |
Date: 25 Sep 2006 06:39:16
From: Jack Schmidling
Subject: Re: reccommended reading
|
MarkMc wrote:
> I too have this book and it's excellent, but from what I've read from
> the internet so read in to that what you will, many of the decion
> procedures are now unnecessary....
I too considered this the real way to make beer and tediously deced
my mashes for several years. Then I stopped doing it and never could
tell the slightest difference in my beer. Same thing applies to all the
rests.
My reasoning was/is that the same thing is accomplished by doughing in
at about 155F (the temp drops to about 150) and slowly raising the temp
to about 170F while stirring (see MixMasher page).
By the time it gets to 160, the mash is complete and by the time it gets
to 170, my sparge water is hot and it has passed through all the
so-called rest temps on the way with no intervention at all.
The KISS principal even applies to beer no matter what folks selling
books want you to think.
js
--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
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Date: 24 Sep 2006 10:58:00
From: Dan Logcher
Subject: Re: So what is the most important thing you learned?
|
Spitzbuben wrote:
> So I just noticed that there have been 86350 topics made on this site!
> That is so much knowledge (some good and some not as good) and
> experience shared!
>
> So I'm wondering:
>
> what are some of the most important things you have learned on this
> forum?!?!?!
Its more like a lot of little things that help make things go quicker
or easier. I learned a lot about conditioning beers and keggings if
I had to quantify.
--
Dan
|
| |
Date: 24 Sep 2006 05:49:50
From: John Krehbiel
Subject: Re: So what is the most important thing you learned?
|
Maybe the most important thing I have learned is what kinds of things I
can relax about and what kinds of things need careful attention.
Temperature has been mentioned. I learned to relax and accept batch
sparging.
I also learned that trolls often generate more interest than serious
posts :-)
John
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Date: 24 Sep 2006 09:19:26
From: David Edge
Subject: Re: So what is the most important thing you learned?
|
On 23 Sep 2006 18:40:41 -0700, "Spitzbuben" <redrump21@yahoo.com >
wrote:
>what are some of the most important things you have learned on this
>forum?!?!?!
To mistrust replies to posts until corroborated by others; experience
or theory.
David Edge, Derby
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Date: 24 Sep 2006 11:01:16
From: Scott Lindner
Subject: Re: So what is the most important thing you learned?
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> To mistrust replies to posts until corroborated by others; experience
> or theory.
So if I am to mistrust your reply until others say that I should mistrust
them, do I mistrust that I should mistrust your post about mistrust? :P
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Date: 24 Sep 2006 13:04:38
From: Dan Logcher
Subject: Re: So what is the most important thing you learned?
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Scott Lindner wrote:
>>To mistrust replies to posts until corroborated by others; experience
>>or theory.
>
>
> So if I am to mistrust your reply until others say that I should mistrust
> them, do I mistrust that I should mistrust your post about mistrust? :P
Indeed.
--
Dan
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Date: 25 Sep 2006 15:35:54
From: John 'Shaggy' Kolesar
Subject: Re: So what is the most important thing you learned?
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On Sun, 24 Sep 2006 11:01:16 -0600, <nospam@noemail.com > wrote:
>> To mistrust replies to posts until corroborated by others; experience
>> or theory.
>
> So if I am to mistrust your reply until others say that I should mistrust
> them, do I mistrust that I should mistrust your post about mistrust? :P
I'm not sure I trust myself enough to answer that.
John.
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Date: 25 Sep 2006 02:07:47
From: Andy Davison
Subject: Re: So what is the most important thing you learned?
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On Sunday 24 September 2006 10:19, David Edge wrote:
> To mistrust replies to posts until corroborated by others; experience
> or theory.
Especially if they mention 45 minutes, presumably :)
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 24 Sep 2006 08:31:25
From: Andy Davison
Subject: Re: So what is the most important thing you learned?
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On Sunday 24 September 2006 02:40, Spitzbuben wrote:
> what are some of the most important things you have learned on this
> forum?!?!?!
RDWHAHB
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 24 Sep 2006 18:34:30
From: Wayne
Subject: Re: So what is the most important thing you learned?
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Spitzbuben wrote:
> what are some of the most important things you have learned on this
> forum?!?!?!
>
Wort wants to become beer. Don't get in the way of that happening. Too
much messing around will screw things up. Keep things simple.
Wayne
Bugeater Brewing Company
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Date: 26 Sep 2006 05:18:10
From: Adam Preble
Subject: Re: So what is the most important thing you learned?
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Wayne wrote:
> Wort wants to become beer. Don't get in the way of that happening. Too
> much messing around will screw things up. Keep things simple.
I agree that wort wants to become beer, but I disagree about getting in
the way. In the end, all my crazy science projects with spicing or
whatnot have turned out to be beer. Maybe mediocre beer, but I'm still
impressed by how hard it is to completely blow a batch.
We'll wait until I rack that 15 gallons of lambic upstairs using my
existing equipment and infect everything . . .
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Date: 24 Sep 2006 18:11:42
From: Scott Sellers
Subject: Re: So what is the most important thing you learned?
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Spitzbuben <redrump21@yahoo.com >:
>So I just noticed that there have been 86350 topics made on this
>site! That is so much knowledge (some good and some not as
>good) and experience shared!
>So I'm wondering:
>what are some of the most important things you have learned on
>this forum?!?!?!
In my experience, the most important things in brewing are
learned from experience: timing, patience, action, restraint.
This newsgroup makes a good sounding board, but in the end,
brewing isn't posting to rcb, and vice versa. Want to learn?
Get out there an brew.
>what was your "Ah HA!" momment?
Nothing in particular comes to mind, just myriad details,
reinforcments, disabusements, etc. It's a great resource, made
so by the top-notch homebrewers (myself not included) who post
here.
cheers,
Scott S
--
Scott Sellers
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Date: 25 Sep 2006 05:24:26
From: Dick Adams
Subject: Re: So what is the most important thing you learned?
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Spitzbuben <redrump21@yahoo.com > wrote:
> what are some of the most important things you have learned on this
> forum?!?!?!
I'm a Mead guy who brews four batches of Mead for every batch
of Ale. Because of this newsgroup,
* I now have two fermentation fridges;
* I use blowoff tubes on all my Ales;
* I make starters for everything I brew;
* Someone referred to Jack Keller's Wine Blog where I found
a carboy lifter - very useful since I have had two back
surgeries;
* I know more about yeast than I ever wanted to know.
Dick
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Date: 25 Sep 2006 16:58:31
From: Bob McKellar
Subject: Re: So what is the most important thing you learned?
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"Spitzbuben" <redrump21@yahoo.com > wrote in message
news:1159062041.305604.119710@h48g2000cwc.googlegroups.com...
> So I just noticed that there have been 86350 topics made on this site!
> That is so much knowledge (some good and some not as good) and
> experience shared!
>
> So I'm wondering:
>
> what are some of the most important things you have learned on this
> forum?!?!?!
>
> what was your "Ah HA!" momment?
>
> My hope is just to learn from your experiences but also make a "Best of
> the Brewing Threads"
>
> Spitzbuben
>
If you can manage to keep your personal standards low enough, you will be
happy with all your results.
Bob McKellar
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