We need your questions!

[denny]

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@dmtaylor

Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?

Wouldn’t that be a question to ones who brew(ed) with this method? If I am not mistaken Denny and Drew do not currently and/or have not partaken in such endeavour. If they do/did, and I missed it I would love to read about it.

If not, isn’t that kind of like asking my gardener if my blood work looks good?

If we were speaking to the efficacy of it, I’d agree.  But the hassle factor can be assessed without getting into the efficacy.

Going to have to disagree here. How would you know the hassle if you have not tried it?

For example, I have never fly sparged. How could I give a fair assessment on the hassle factor of it? It would be purley pontification.

As far as efficacy, LODO is just a term coined by some homebrewers. What they call LODO, the professionals (Kunze, Back, Narziss, Bamforth, Fix) just call brewing. I don’t think there needs to even be a debate by some folks who brew in their driveways (me included of course) without the proper credentials, seems like a pointless waste of time.

I can read about the method and decide if I want to incorporate the steps.  I dont care about what “professionals” do unless it fits what I want to get out of homebrewing.  There is a difference in the goals of commercial brewers and the reason I homebrew.

That’s sort of my point. Most certainly you can, and you will. As did I with fly sparging. However, doesn’t make a person an authority on the subject, having never done it.

I drive over bridges to make my life easier, but I certainly can’t build them or discuss why a mid-span brace is needed or pointless.

I’m not sure why you are quoting professionals, are you saying my references listed are not indeed professionals? Or professionals in a broader sense of homebrewers who filled out government paperwork properly to sell beer commercially, are deemed as professionals as well?

But to address the topic of you not caring of brewing professional methods and procedures. You are certainly, infact with 100% certainty, allowed to do whatever you would like in your brewing (hell and life for that matter). However (and another GIANT however), it doesn’t deem the methods or procedures any less sound and taught worldwide in brewing and in science. I just want that to be clear, since you know that is the beauty of science. It’s there whether you believe it or not.

Cheers

We’re talking opinions, not authority.  My opinion is that I don’t care for the additional process.  Since I haven’t done it, I have no opinion on how well it works.  I have no opinion on the info from professionals.  What I was getting at is that it does not apply in my case.  It’s not about believing in the science at all.  It’s about what I care about in homebrewing.

[denny]

to piggyback of the cohumulone question, why do some hops give a different bitterness than others?

We have an answer to that from Stan Heironymus

[hmbrw4life]

@BrewBama

Missed it since March?  [emoji23] Having just been a member here since March you could have easily missed it.  Not that they have or haven’t — just sayin you haven’t been around long enough to know.

That’s quite an assumption that this forum is their only brewing presence. Also an assumption, that this forum is my only brewing presence. 

@BrewBama

No. It’s not. Unless the gardener has been reading blood work results for 20+ years and has educated himself on what’s good and what’s not good.

IOW, Drew & Denny have decades of brewing experience and can make educated deductions based on reading about different processes, tasting the results, and deciding if extra effort, if any, would be a PITA to them or not.

I have a lot less experience and can read about a process and determine if it’s going to be something I want to try or not. I don’t do decoction mashes because it sounds like a PITA.  I don’t have to do it to make that determination.  If any other brewer wants to then that’s cool with me. Go for it. I’ll pass.

This is also an assumption that just because you do something for a measured time, it means you did it right and there is nothing left to learn.
I have 50+ years of brushing my teeth, I doubt I’m an expert at it, and for surely can’t do a proper routine cleaning.

@BrewBama

Now this, I believe, we can all agree on:

Sounds good on paper, but can we? I’m not so sure.

[hmbrw4life]

@denny

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@dmtaylor

Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?

Wouldn’t that be a question to ones who brew(ed) with this method? If I am not mistaken Denny and Drew do not currently and/or have not partaken in such endeavour. If they do/did, and I missed it I would love to read about it.

If not, isn’t that kind of like asking my gardener if my blood work looks good?

If we were speaking to the efficacy of it, I’d agree.  But the hassle factor can be assessed without getting into the efficacy.

Going to have to disagree here. How would you know the hassle if you have not tried it?

For example, I have never fly sparged. How could I give a fair assessment on the hassle factor of it? It would be purley pontification.

As far as efficacy, LODO is just a term coined by some homebrewers. What they call LODO, the professionals (Kunze, Back, Narziss, Bamforth, Fix) just call brewing. I don’t think there needs to even be a debate by some folks who brew in their driveways (me included of course) without the proper credentials, seems like a pointless waste of time.

I can read about the method and decide if I want to incorporate the steps.  I dont care about what “professionals” do unless it fits what I want to get out of homebrewing.  There is a difference in the goals of commercial brewers and the reason I homebrew.

That’s sort of my point. Most certainly you can, and you will. As did I with fly sparging. However, doesn’t make a person an authority on the subject, having never done it.

I drive over bridges to make my life easier, but I certainly can’t build them or discuss why a mid-span brace is needed or pointless.

I’m not sure why you are quoting professionals, are you saying my references listed are not indeed professionals? Or professionals in a broader sense of homebrewers who filled out government paperwork properly to sell beer commercially, are deemed as professionals as well?

But to address the topic of you not caring of brewing professional methods and procedures. You are certainly, infact with 100% certainty, allowed to do whatever you would like in your brewing (hell and life for that matter). However (and another GIANT however), it doesn’t deem the methods or procedures any less sound and taught worldwide in brewing and in science. I just want that to be clear, since you know that is the beauty of science. It’s there whether you believe it or not.

Cheers

We’re talking opinions, not authority.  My opinion is that I don’t care for the additional process.  Since I haven’t done it, I have no opinion on how well it works.  I have no opinion on the info from professionals.  What I was getting at is that it does not apply in my case.  It’s not about believing in the science at all.  It’s about what I care about in homebrewing.

Here’s the crux though Denny. Your opinions are taken as “authority”, so you have to walk that line carefully. People are asking you an “authority” for your opinion. Thats my driving point.
Your “I don’t care about brewing science”, and running a podcast that preaches science and experiments is not computing for me? What am I missing?

[Village_Taphouse]

This thread delivers.

[denny]

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@dmtaylor

Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?

Wouldn’t that be a question to ones who brew(ed) with this method? If I am not mistaken Denny and Drew do not currently and/or have not partaken in such endeavour. If they do/did, and I missed it I would love to read about it.

If not, isn’t that kind of like asking my gardener if my blood work looks good?

If we were speaking to the efficacy of it, I’d agree.  But the hassle factor can be assessed without getting into the efficacy.

Going to have to disagree here. How would you know the hassle if you have not tried it?

For example, I have never fly sparged. How could I give a fair assessment on the hassle factor of it? It would be purley pontification.

As far as efficacy, LODO is just a term coined by some homebrewers. What they call LODO, the professionals (Kunze, Back, Narziss, Bamforth, Fix) just call brewing. I don’t think there needs to even be a debate by some folks who brew in their driveways (me included of course) without the proper credentials, seems like a pointless waste of time.

I can read about the method and decide if I want to incorporate the steps.  I dont care about what “professionals” do unless it fits what I want to get out of homebrewing.  There is a difference in the goals of commercial brewers and the reason I homebrew.

That’s sort of my point. Most certainly you can, and you will. As did I with fly sparging. However, doesn’t make a person an authority on the subject, having never done it.

I drive over bridges to make my life easier, but I certainly can’t build them or discuss why a mid-span brace is needed or pointless.

I’m not sure why you are quoting professionals, are you saying my references listed are not indeed professionals? Or professionals in a broader sense of homebrewers who filled out government paperwork properly to sell beer commercially, are deemed as professionals as well?

But to address the topic of you not caring of brewing professional methods and procedures. You are certainly, infact with 100% certainty, allowed to do whatever you would like in your brewing (hell and life for that matter). However (and another GIANT however), it doesn’t deem the methods or procedures any less sound and taught worldwide in brewing and in science. I just want that to be clear, since you know that is the beauty of science. It’s there whether you believe it or not.

Cheers

We’re talking opinions, not authority.  My opinion is that I don’t care for the additional process.  Since I haven’t done it, I have no opinion on how well it works.  I have no opinion on the info from professionals.  What I was getting at is that it does not apply in my case.  It’s not about believing in the science at all.  It’s about what I care about in homebrewing.

Here’s the crux though Denny. Your opinions are taken as “authority”, so you have to walk that line carefully. People are asking you an “authority” for your opinion. Thats my driving point.
Your “I don’t care about brewing science”, and running a podcast that preaches science and experiments is not computing for me? What am I missing?

Ya know, I had a long reply for this, but I think this is enough.

[BrewBama (Dwain)]

Ditto. Disengaged.

[dmtaylor (Dave Taylor)]

…I shall apologize a second time-ah!

:-[

[majorvices]

@hmbrw4life

Here’s the crux though Denny. Your opinions are taken as “authority”,

not from me they don’t!  I’m more like Hebrew National here…

[denny]

@majorvices

@hmbrw4life

Here’s the crux though Denny. Your opinions are taken as “authority”,

not from me they don’t!  I’m more like Hebrew National here…

Yeah…as it should be.

[hmbrw4life]

@denny

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@denny

@hmbrw4life

@dmtaylor

Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?

Wouldn’t that be a question to ones who brew(ed) with this method? If I am not mistaken Denny and Drew do not currently and/or have not partaken in such endeavour. If they do/did, and I missed it I would love to read about it.

If not, isn’t that kind of like asking my gardener if my blood work looks good?

If we were speaking to the efficacy of it, I’d agree.  But the hassle factor can be assessed without getting into the efficacy.

Going to have to disagree here. How would you know the hassle if you have not tried it?

For example, I have never fly sparged. How could I give a fair assessment on the hassle factor of it? It would be purley pontification.

As far as efficacy, LODO is just a term coined by some homebrewers. What they call LODO, the professionals (Kunze, Back, Narziss, Bamforth, Fix) just call brewing. I don’t think there needs to even be a debate by some folks who brew in their driveways (me included of course) without the proper credentials, seems like a pointless waste of time.

I can read about the method and decide if I want to incorporate the steps.  I dont care about what “professionals” do unless it fits what I want to get out of homebrewing.  There is a difference in the goals of commercial brewers and the reason I homebrew.

That’s sort of my point. Most certainly you can, and you will. As did I with fly sparging. However, doesn’t make a person an authority on the subject, having never done it.

I drive over bridges to make my life easier, but I certainly can’t build them or discuss why a mid-span brace is needed or pointless.

I’m not sure why you are quoting professionals, are you saying my references listed are not indeed professionals? Or professionals in a broader sense of homebrewers who filled out government paperwork properly to sell beer commercially, are deemed as professionals as well?

But to address the topic of you not caring of brewing professional methods and procedures. You are certainly, infact with 100% certainty, allowed to do whatever you would like in your brewing (hell and life for that matter). However (and another GIANT however), it doesn’t deem the methods or procedures any less sound and taught worldwide in brewing and in science. I just want that to be clear, since you know that is the beauty of science. It’s there whether you believe it or not.

Cheers

We’re talking opinions, not authority.  My opinion is that I don’t care for the additional process.  Since I haven’t done it, I have no opinion on how well it works.  I have no opinion on the info from professionals.  What I was getting at is that it does not apply in my case.  It’s not about believing in the science at all.  It’s about what I care about in homebrewing.

Here’s the crux though Denny. Your opinions are taken as “authority”, so you have to walk that line carefully. People are asking you an “authority” for your opinion. Thats my driving point.
Your “I don’t care about brewing science”, and running a podcast that preaches science and experiments is not computing for me? What am I missing?

Ya know, I had a long reply for this, but I think this is enough.

Sorry, I mistook a thread set for asking questions, for a thread for asking questions.  :-X

[majorvices]

Alright then I’ll try to get this thread back on track. How long IS a piece of string?

[BrewBama (Dwain)]

Removed voluntarily. Mea culpa

[erockrph]

@majorvices

Alright then I’ll try to get this thread back on track. How long IS a piece of string?

;D ;D ;D

This thread went from zero to cringey before I could pop my popcorn

To the original topic:

What keeps your passion for the hobby going after all these years?

Have you ever hit a lull where things just weren’t doing it for you, and if so, what brought you back?

What’s your thoughts on Kviek “lagers”? Have you ever tried any or brewed any, and what did you think of them?

[nateo]

I too would like to know if anyone has had a kveik “lager” that actually tasted like a lager?

[fredthecat]

@dmtaylor

Okay, here’s just a couple honest questions:

Do hundreds of millions of people love the aroma (and presumbly the taste) of cat pee?

Is cuhumulone worth consideration?

Why do many treat yeast selection like an afterthought instead of perhaps the most important ingredient of all?

What are your favorite yeast strain discoveries lately that you haven’t used in a long time or never used before?  Same question for malt?  (I don’t really give a rat about hops, dammit!  ;D )

Does Carapils truly do anything useful?  And oats, same question?  How do results compare with a reasonable addition of say ~15% wheat or rye?

Is rye actually spicy, in a blind tasting?  Do different brands actually make a huge difference?  (More experiments are needed!)

Has anybody ever tasted a kveik “lager” that actually tasted like a lager?

When will Fermentis stop telling people to use S-33 for Belgian styles?

If mash temperatures are in a goldilocks zone of say 145 to 160 F, how much do temperature variations in the mash really matter?

Does mash temperature matter as much as mash TIME?

How much do fermentation temperature fluctuations really matter to the average non-finicky yeast?

When diacetyl is in fact detected, is a standard 3-day d rest really long enough, or does it sometimes take much longer, and if so, when and why?

Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?

What’s Gary Glass up to these days?  (I sincerely wish him well!!!)

When will Denny and Drew get out of the house again?  Anytime this year?  What’s the escape velocity of each?  (I kid… slightly… )

What’s the next big thing(s) going to be around the beer world (styles, trends, ingredients, methods)?

What are your peeves with respect to styles, trends, ingredients, methods, AHA forum members who ask a lot of questions, etc.?

Hope these spark some thoughts in somebody.  If so, I invite you to break out a separate thread here and let’s discuss – I will guess that Denny and Drew might not take the time to answer every single one of these in one or two episodes… but it would be super cool if they did.  ;D

Sincerest cheers to you all. 

lol holy crap    ;D awesome ones man. haha “kveik lager” words out of my mouth

[waltsmalt]

@erockrph

@majorvices

Alright then I’ll try to get this thread back on track. How long IS a piece of string?

What keeps your passion for the hobby going after all these years?

Have you ever hit a lull where things just weren’t doing it for you, and if so, what brought you back?

These are really great questions and after 15 years of brewing I go hot and cold during periods.  Some times it’s out of my control, but I would love to hear other people’s thoughts on principles/ideas of what keeps them going.  Pretty much an open ended question, but it does interest me.

One of the thing that keeps me going is when that beer you brew just hits it’s sweet spot in terms of aging.  For some beers it is 1-2 weeks, others it’s 5-6 weeks.  All depends on the style.  It’s such a cool feelling when you have that beer that you feel like is better than what you are getting commercially.  Notice I said, “feel like” and not 'is."

[hopfenundmalz]

Will Smoke Beers gain as large of a share that they have in Bamberg?

Are side pull faucets required for a new brewery doing Lager styles?

[Village_Taphouse]

@waltsmalt

These are really great questions and after 15 years of brewing I go hot and cold during periods.  Some times it’s out of my control, but I would love to hear other people’s thoughts on principles/ideas of what keeps them going.  Pretty much an open ended question, but it does interest me.

One of the thing that keeps me going is when that beer you brew just hits it’s sweet spot in terms of aging.  For some beers it is 1-2 weeks, others it’s 5-6 weeks.  All depends on the style.  It’s such a cool feelling when you have that beer that you feel like is better than what you are getting commercially.  Notice I said, “feel like” and not 'is."

I always like this topic because it does seem like the homebrewing highway is littered with people who have brewed some and then stopped and that could be for a million reasons.  In 22 years of brewing I have gone into slumps rarely but it’s happened.  By “slumps”, I don’t mean that life got in the way (which has happened many times) but I just had no desire to brew.  In almost all of those cases it was either batches that were not coming out as I hoped or else changes I was making to the brewery or processes that I was not overly excited to make or the changes weren’t going well.  But my enthusiasm to brew has far outweighed the slumps.  Having a number of recipes come out fantastic, maybe drinking a local beer somewhere in another state and trying to duplicate it at home and getting very close or just hearing a recipe concept from another brewer that sounds exciting.  If I watch a video of someone brewing a batch of beer… it makes me want to brew a batch of beer! 

[nateo]

I stopped brewing for a while. Maybe 5-7 years ago it seemed like every kind of beer I wanted was already being made by someone commercially. In the years since, I guess because of consolidation and the general decline of beer sales, it’s a lot harder to find the beers I want in liquor stores.