We still need more questions for our upcoming Q&A episode of Experimental Brewing. As an added incentive, John Palmer will be joining us, so you’ll have 3 knuckleheads answering questions instead of the usual 2! Send your questions to podcast@experimentalbrew.com
What’s the difference between a Hamster and a Gerbil? Wrong forum? LOL. Just teasing, I thought I would inject a little humour (unless of course it was not funny, then nevermind) LOL
No, no…we take questions like that!
A gerbil has a tail; a hamster does not.
Here’s my next coupla two/tree questions:
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Is pressure fermentation really all that great?
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When’s the last time you fermented a pastorianus strain in the mid 60s (and NOT under pressure)?
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Several parter (and jeez I guess most of these are several-parters): Why is “Cold IPA” fermented warm? Is this really all that different from regular IPA? from IPL? Do we really need yet another iteration of very hoppy beer? How many months until this fad dies?
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What are some new dry yeast strains you’ve tried? How were the results?
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Are enzymes super useful, or overdone? What are some other newly developed additives, and how/when are they useful?
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What excites you about the hobby right now? What doesn’t? Why?
Those are just the few off the top of me head. Now someone else can have a turn. ;D
here’s one re: new concentrated hop products like cryo hops and lupomax
Is there a flavor advantage/difference to using these products over traditional pellets, or does the advantage lie mostly with reducing wort loss? If there is a flavor differnce, can you describe it? and what kind of contact times are the pros using for these new hop products?
Why would I ever need to “bitter” a beer with something other than Magnum?
Name one thing in this hobby where “close enough” isn’t good enough?
Do you have any recipes that you make “exactly” the same, every single time you make it?
What is the one ingredient (yeast, hops, malt) that you can’t be without?
Questions, questions. Many you ask.
About the future and some of the past.
Few have seen what I see. Fewer still will ever know.
I gave an eye to see better.
And still your thirst for knowledge grows.
love these. magnum lol, what a hop legend for default IBUs.
cold ipa is definitely just IPL.
my question is - how do you guys (denny and drew) adjust pH up, like for a imp stout?
[emoji23] [emoji23][emoji23]
When the last pour of a keg is short. [emoji16]
Any reason not to shorten homebrewing boil time to 30 minutes?
If your source water is low in sodium, then baking soda is ideal for this. If your final sodium concentration would end up much higher than 50 ppm using baking soda, then you’re probably going to want to use something like pickling lime.
Bingo. These are the correct answers.
I see John Palmer is participating in the Q&A. I don’t measure the ppg contribution from steeping specialty grains in an extract brew - I use Table 9 in howtobrew.com. But intuitively, the numbers for chocolate malt, roast barley, and black patent malt seem high (15, 21, and 21 respectively). A lot of time has passed since howtobrew.com - I’m wondering if these are still considered to be the best available ppg numbers for extract brewing with specialty grains? (And to answer the obvious question, I will be getting the 4th Edition soon - should have done that a long time ago.)
This! I’ve been brewing IPL for ages. This cold IPA thing is annoying…
I wouldn’t necessarily trust anything on the website any more. That’s why there’s a 4th edition of the book.
Nope… the correct answer is there is more dark meat on a Gerbil.
lol
For many years I “was” an avid Deer bow hunter.
Now I feed them spent grain, and becoming attached to them :-\
If I ever decide to go to an all in one system to make brewing easier, what features should be considered? What are those features in order of importance? What systems are your favorites?
yeah, thats my plan, and from what i put in, a little bit of baking soda produces a powerful upward pH effect. i really don’t want to mess with chalk or lime…
i am doing a planned 30 min boil today. had a decent lager i made from it last time, the key thing was it was all 2.5srm pilsner malt. 30min boil, no major DMS bomb issues.
my boils range from 30 to 45 mins nowadays. as people here have said though, the boil doesn’t create melanoidins, but does condense them simply from evaporation, so take that for what its worth.
What beer goes best with gerbil?
What’s the best way to add my dry gerbil addition without introducing oxygen?
If my LHBS is out of gerbil and I have to substitute hamster, is it 1:1 ratio for the substitution? By mass or by volume?
Does terroir really make a difference? Can you tell the difference between Yakima gerbil and Michigan gerbil?
breakbreak* Serious question follows:
Have you guys played with any of the lacto-producing yeasts? If so, what’s your take? Has Drew tried making a sour saison? A poor man’s l*mbic? (I did a PhillySour + Brett + plums that came out interesting %u2014 not quite Quetsche Tilquin but interesting.)