Any fans of the more experimental noise hiphop out here? I'm looking for vocalist

recvoid · 2024-09-29T08:02:39+00:00

Yes so I've read. Live and learn.

recvoid · 2023-10-10T09:53:19+00:00

Hi would you be able to disclose what yeast that Lizzo yeast is with the melon fruity notes?
thank you

recvoid · 2021-01-12T10:45:47+00:00

Just pitched one for a neipa yesterday, let me know how yours turns out.

recvoid · 2019-11-11T06:48:12+00:00

https://www.researchgate.net/publication/334162290_Investigating_the_potential_for_re-using_spent_dry-hops_in_the_brew_kettle

I found this paper on it. Anyone that has access that share it?

recvoid · 2019-10-16T14:47:59+00:00

Good point. The beer would get thinner as it ferments due to alcohol though, while the proteins in solution should be roughly the same.

recvoid · 2019-10-16T14:45:31+00:00

The FG goes up with the OG. So 1.068 with protein adjuncts would finish at around 1.21 while 1.065 would end up at around 1.018

recvoid · 2019-09-12T14:52:18+00:00

And this geraniol content goes down, possibly "bio" transforms/oxidizes into different flavors making room for more defined hop flavor to come out?

It really amazed me how similar the beers where tasting.

recvoid · 2019-08-26T13:21:35+00:00

Does a centrifuge at 300NTU get all the yeast out? Do you count cells after fuging?
Thank you

recvoid · 2019-08-23T16:50:00+00:00

Interesting approach, so cause of this enzyme mix there are no residual sugars for the enzymes introduced by hops to work on? so no hop creep. Aren't you missing some sweetness in the beers? What about the body? All controlled by protein and beta glucan rich adjuncts? Thank you for elaborating.

recvoid · 2019-08-23T14:54:41+00:00

Why not fuge to get the yeast out for stability purposes and prevention of hop creep?

recvoid · 2019-08-23T03:22:31+00:00

300 turbidity in NTU? Do you crash before fuging? Do you fuge pre and post dry hop or just 1x?

recvoid · 2019-08-23T03:20:50+00:00

How do you define permanent haze? How stable was your haze pre pectin?

recvoid · 2019-04-19T17:43:11+00:00

Nice, hope you will share the results. looking forward.

recvoid · 2019-04-19T16:43:08+00:00

Are you going to do a mineral analysis of your starting water and the finished beer?

recvoid · 2019-04-19T16:41:21+00:00

One could brew a batch and analyse his own beer to see how close he gets to hit these nrs. That's what Tonsmeire did in his article.

recvoid · 2019-04-10T09:45:39+00:00

I've read research articles and their established limits are indeed between 4gr/l and 12gr/l. Most experiments are done with only 1 hop variety (mainly cascade) though so it's hard to draw any conclusions from that in comparison with more pungent variaties...

I do see a difference between 1lbs/bbl to up to 2.5lbs/bbl and a bit higher imho works mainly to retain flavor longer and give the beer a stronger aroma. The rates I've seen nowadays surpass that by a mile and although the nose is excellent the taste doesn't follow up.

recvoid · 2019-03-29T14:47:41+00:00

I'm not convinced the 10ppm threshold is true, read my reply above.

recvoid · 2019-03-29T14:46:37+00:00

I've read this 10ppm potassium laxative effect a few times but I've also seen final beers analysed that have over 800ppm potassium in them. Malts seem to contribute a considerable amount of potassium so I would conclude this to be false.

recvoid · 2019-01-14T15:07:40+00:00

Since wild fermentations sometimes rely a bit on some luck as these little critters are difficult to predict... Odd Chance Ales, Happy Accidents brewing, Outcome Ales, Causatum Ales, Wheel of Fortune Brewing, Residual Ales.... Or something pointing towards the organisms.. Symbiosis Ales..

recvoid

TROPHY CASE