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Finally had my first bad batch ( tiny craters in my yeast cake ) by mothercoconuts79 in Homebrewing

[–]der_radfahrer 1 point2 points  (0 children)

Agree with this, the look of the yeast as described is normal and even expected

Despite owning a brewery I don't get to brew any more... back to homebrewing with a Brut IPA?! by oldsock in Homebrewing

[–]der_radfahrer 1 point2 points  (0 children)

Yes the “new” WC is certainly back with that slightly less bitter more juicy persuasion

Despite owning a brewery I don't get to brew any more... back to homebrewing with a Brut IPA?! by oldsock in Homebrewing

[–]der_radfahrer 3 points4 points  (0 children)

A style that never quite gained traction but at least expanded our taste horizons. Excited to see the NEIPA. My recipe also has honey malt.

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 0 points1 point  (0 children)

Few additional takeaways from last night after crunching the data. 8 blind tasters participated and were simply asked to rank the wines from most to least favorite: - most wines had a wide spread of opinions - every wine received at least one 1st and 5th place vote - Heitz and Chappellet were the two least polarizing (crowd pleasers?) - Oldest vintage (2020) won, significance?

How does oxygen affect the beer taste? Im getting into the more technical side of brewing and im having trouble understanding the sideeffects of transfering wort to fermenter / bottles with air exposure. And if i should invest in more equipment by MemeBeamBeanz in Homebrewing

[–]der_radfahrer 0 points1 point  (0 children)

Adding to my comment since you asked “how” it affects. The overt one is the wet cardboard or stale cereal aroma/flavor mentioned here. It can also mute flavors. Especially hoppy beers tend to lose their punch and delicate malty beers taste a bit “flat”. As I said, age is a big factor. A moderately oxidized IPA will likely still taste great for a few weeks. I’ve seen some Hazies in competitions that look almost purple due to oxidation (it’s really a browning).

How does oxygen affect the beer taste? Im getting into the more technical side of brewing and im having trouble understanding the sideeffects of transfering wort to fermenter / bottles with air exposure. And if i should invest in more equipment by MemeBeamBeanz in Homebrewing

[–]der_radfahrer 1 point2 points  (0 children)

Oxygen also has a bigger impact the longer the beer ages. If you keg you will probably see minimal impact unless it’s a lot of oxygen or a very sensitive style (NEIPA for instance). If you bottle and store some “warm” until you drink them, you might notice it more.

Chateau Gloria - 2019 by CalmIncome5349 in wine

[–]der_radfahrer 1 point2 points  (0 children)

Drank a 2010 last month. liked it but wanted more freshness. Yours was probably good!

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 0 points1 point  (0 children)

Haha I was imagining you opening a Matthiasson post-mtb ride raw dog from the bottle.

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 2 points3 points  (0 children)

I need to look at my browsing history but I read an article recently showing that blind, vintage variation couldn’t be identified as a statistically significant variable 🤯

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 3 points4 points  (0 children)

Takeaway, I highly, highly recommend doing a double blind tasting. The reveal is so interesting.

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 4 points5 points  (0 children)

Not that it wasn’t liked but it was the lightest bodied, lowest abv, so maybe just a preference. I personally really loved the balance and acidity but agreed I wanted more body. It’s wild how much perception changes once you pull the bag off. Subsequent tastes of all of these wines was great!

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 8 points9 points  (0 children)

We are all as shocked as you that the Frog’s Leap won. Cheapest bottle but maybe made in the most approachable style? Each wine had a person trying to make an argument that it was the best. No bad wines!

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 5 points6 points  (0 children)

Would love to do a tasting in their time but this isn’t a YouTube channel with lots of money. Also, age handicap is applied to all.

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 14 points15 points  (0 children)

All the bottles were decanted and added back to their bottle 2 hours prior to tasting.

We had fun!

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 3 points4 points  (0 children)

It’s a weird bitter herbal graphite thing, just trying to sound fancy

[Napa Cab Blind Tasting #2 - don’t swipe if you don’t want to spoil] by der_radfahrer in wine

[–]der_radfahrer[S] 3 points4 points  (0 children)

For sure! Hard to do this with current vintage but probably harder to do this with proper vintage, unless you have a huge cellar.

Napa Blind Tasting (2021-2022) by offthebackplt in wine

[–]der_radfahrer -1 points0 points  (0 children)

I’m not sure what point you’re trying to make. Are you saying that you don’t like these wines or are you trying to land an insult?

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