BeerBorg

Pudge wrote:Overthinking things is fun, but still just overthinking.

--I have never done a single water adjustment of any kind.
--Ballpark my brew day numbers. Rarely do I hit anything precise.
--I don't do starters.

--I still have a few (not many, but a few) medals hanging around here for some of my beers.

Pudge apparently brews a lot like me. I have nothing to add here, except that this thread has been a fun read!


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Agreed, fun thread.

Again, geeking out is fun too. That's why we're here, right?

- I never rehydrate yeast. I sprinkle it on the wort, let it sit 15 minutes, then aerate again with my whisk and off I go.

- Extract brewing can yield results as good as all grain brewing.

- Beer sitting 2 years in a bottle tastes just fine.

- There is no difference in the quality of beer bottled in a PET bottle vs. a glass bottle.

RickBeer wrote:- I never rehydrate yeast. I sprinkle it on the wort, let it sit 15 minutes, then aerate again with my whisk and off I go.

- Extract brewing can yield results as good as all grain brewing.

- Beer sitting 2 years in a bottle tastes just fine.

- There is no difference in the quality of beer bottled in a PET bottle vs. a glass bottle.

I don't even aerate again. I just sprinkle the dry yeast on, maybe shake it up a bit, and put the stopper in.

I also don't worry about how long it takes the yeast to get going. I usually pitch around noon on my brew days, and sometimes I don't see much going on until at least the next morning; sometimes longer.

While we are on topic of dry yeasts...they can produce beer just as good as liquid strains. Im talking middle of the road, everyday styles. I know obviously dry yeast has its style a d quality limitations but for most of the beers I brew I havent had better results just because I used a liquid strain.

Wow, so many posts I agree with compared to peoples' opinions on brewing on other sites. Thanks, for sharing these.

It's refreshing to see, just how popular, our unpopular opinions really are.

ScrewyBrewer wrote:It's refreshing to see, just how popular, our unpopular opinions really are.

Haha! True.
I like fooling with liquid yeasts and their variety for which liquid has more to choose from. But, there's absolutely nothing wrong with dry and there are many advantages to them.

My head is still spinning! This post pisses me off(not really). A lot of the methods I have used because I was made to believe they would make my beers better are now in question! No Standard operating procedures in this hobby!

Your right Ray, there is no Standard Operating Procedure. But don't let the info in this thread discourage you, if you've been making good beer, that you and yours like to drink, then you're doing it right. Now, if you're making crappy beer, then give some of these things a try in order to improve, but I would be willing to guess that is not the case.

RayF wrote:My head is still spinning! This post pisses me off(not really). A lot of the methods I have used because I was made to believe they would make my beers better are now in question! No Standard operating procedures in this hobby!

I think we all started this way. You go by the tried-and-true processes that are repeated and passed down until you get the hang of things like sanitization, temp control, recipe building, etc. and then you can start to experiment and challenge conventional thinking. But, IMO, that foundation is needed for a baseline.

I'm trying to think of more to add....but we've covered a lot here.

Okay, Ray, The Duck, and Kealia have brought up important ideas, and they can be crystallized into one sentence, and that sentence just happens to be The Hat's First Rule of Homebrewing:

If you like the beer you made, YOU DID IT RIGHT!!

Certain things, like mash temp, sanitation, pitching temp, fermentation temp, and some others I'm probably not able to recall off the top of my hat, well, those things are sort of canon. Immutable. The Gospel According to Ninkasi. Pitch your yeast at 130 degrees? You're a loser. Pitch at 70 when your fermentation temp is 65? Hey, RDWHAHB

Don't sanitize your carboy before you transfer wort? Dummy! You might still get beer out of it, but it's like driving without your seatbelt. Why take the chance?

The thing is, there are an awful lot of people out there, posting on homebrewing message boards, who think there's only one right way to do this, and that is their way.

Tain't true, friends and neighbors. Simply tain't true.

ScrewyBrewer wrote:It's refreshing to see, just how popular, our unpopular opinions really are.

This made me laugh, Vince! Funny observation.

RickBeer wrote:- I never rehydrate yeast. I sprinkle it on the wort, let it sit 15 minutes, then aerate again with my whisk and off I go.

- Extract brewing can yield results as good as all grain brewing.

- Beer sitting 2 years in a bottle tastes just fine.

- There is no difference in the quality of beer bottled in a PET bottle vs. a glass bottle.

I agree with all of this.

Beer-lord wrote:

ScrewyBrewer wrote:It's refreshing to see, just how popular, our unpopular opinions really are.

Haha! True.
I like fooling with liquid yeasts and their variety for which liquid has more to choose from. But, there's absolutely nothing wrong with dry and there are many advantages to them.

I use dry yeast all the time. I only use liquid yeasts when I want a very specific ester or phenol profile I can't get from dry. IE mostly I some types of British Beer, Wheat beer and Belgians. But I like Abbaye and Bella Saison so much that I've use more and more dry yeast in those too, and I'm wondering if the new ESB dry strains will push me more that way for British beers too. If someone made a dry version of 3787 and a dry version of Ringwood or West Yorkshire strains I'd probably switch to all dry for English beers and Belgian beers.

I appreciate all of your statements. There is so much out there that it is hard to decipher opinion from facts. Most of what you have all said I get. My problem is, that it's hard to determine fact from opinion when you are reading things on forums.