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#297290 - 03/18/10 10:12 PM Re: beer thread **** [Re: chesseroo]
chesseroo Offline
connoisseur

Registered: 05/13/02
Posts: 4829
Loc: western canada
Or was that question rhetorical?
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#297317 - 03/19/10 04:32 AM Re: beer thread [Re: chesseroo]
grunt Offline
connoisseur

Registered: 12/04/06
Posts: 3569
Loc: Nirvana
First understand that home brewing is more of an art than a science. Large breweries deal with amounts that tend to even things out and will even mix batches to hide/dilute batches with “off flavours.”

 Originally Posted By: pmbuko

First, it's a bit too carbonated, bursting from the bottle soon after I popped it.


Gushing is usually caused by two things. To much sugar making it’s way into the bottle, a bacterial infection or both. Autolyzed yeast can also cause this but will be accompanied by really bad off-tastes like say tire rubber.

I suspect too much sugar. Honey can be notoriously slow to ferment the last bit out making it look like fermentation stopped so when bottled that remaining sugar is added to the priming sugar resulting in over conditioned beer.

Note one bottle may not be representative of the batch. Try another after a few days and if it’s also over carbonated then I suggest putting it in the refrigerator to cool it and slow/stop any remaining biological activity.

 Quote:

Due to the carbonation, the dark tan head dissipates quickly.

Weak head can have many causes. Any and I mean any residual soap in anything that touched the beer after the boil will break up the bubble in the final beer (carboy/bottle jet washers are IMO a must). Malt extracts can lose some of the proteins needed for head retention. Also using adjuncts like rice, dextrose, and yes honey lack these proteins from the start. Adding 5% wheat malt to the mash adds extra proteins and chemicals aiding in head retention are also common (even big breweries use them).

 Quote:

The beer itself is nearly opaque.


Most porters sitting in the glass will look dark brown to black. Held up to the light it will likely appear deep red if you can see through it.

 Quote:

The aroma is of toasted grain with a slight tinge of malt.

Sounds perfect.

 Quote:

Flavor is toasty and very dry, suprisingly so.

Honey like dextrose and rice will ferment out completely lending to a dryer/crisper taste. Roasted and black patent malts also give a drier taste. OTOH, if by dryness you mean “mouth feel” its often caused by water with high temporary hardness and or mashing/steeping at to high a temperature.

 Quote:

At first, the bubbles seriously detracted from the flavor -- almost Coke-like carbonation that gave it an acidic edge. That got much better after I let it sit for a few minutes.


Knowing this you an do an aggressive pour to drive out some of the excessive carbonation w/o having to let the beer sit open for to long which will drive off the most volatile aromas. If storing it in the fridge let the bottle warm up to 45-55 degrees for serving for most porters.

 Quote:

Anyone have any opinions on what I to expect after more time?

There are so many variable it’s hard to generalize about much. Generally, beers will mellow with age, a good thing for lagers and some heavy ales but generally a bad thing for lighter ales. Heavier (O.G.) and darker malted (chocolate, roast, black patent) tend to blend with age. Yeast flavors (fruity esters) diminish with age (one reason lagers are “lagered”). The higher the carbonation the more the most volatile aromas/flavors will diminish over time.

If contaminated off-flavors will increase with time especially when stored at room or cellar temperature. The lighter (both O.G. and flavour) the more likely contamination will cause problems.

Cheers (literally),
Dean
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#297332 - 03/19/10 10:21 AM Re: beer thread [Re: grunt]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16277
Loc: Leesburg, Virginia
Could this board be any more awesome? Seriously a one-stop-shop on the internet. \:\) Thanks, Dean.

I'm pretty sure I didn't detect any off flavors in the beer, other than the acidity from over-carbonation. I was so anal about sterilization that the chances of bacteria contributing to gushing are pretty low. When I said the beer was dry I was talking about the lack of sweetness. It works well with this style and accentuates the roast character nicely.

Remember that I added maple syrup (which is primarily sucrose) to the wort at the end of the boil and also used it for priming. If I do this beer again, I'll use less than the 1/4 cup I used for priming.

I'll hold off on final judgement until the beer has sat for another week. The rest of my bottles are in the unheated storage area under the stairs. I'll probably stick them in the fridge mid-week.
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#297345 - 03/19/10 11:57 AM Re: beer thread [Re: pmbuko]
tomtuttle Offline
axiomite

Registered: 06/20/03
Posts: 8290
Loc: Tacoma
I think Dean nailed it.

Which means I didn't have to.

Thanks, Dean!

Cheers, Peter!
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#297362 - 03/19/10 01:22 PM Re: beer thread [Re: tomtuttle]
grunt Offline
connoisseur

Registered: 12/04/06
Posts: 3569
Loc: Nirvana
Just thought I’d float an idea. Seems there may be enough home brewers here that we could form a little Axiom Home Brewers Club. Maybe every once and a while we could agree to cook up a home brew and mail them to one another.

Ok my motives are somewhat selfish in that it might get my off my lazy backside and into brewing again, but it’s also a great way to taste other recopies w/o having to brew a full batch of something. Just a thought in case any of you are interested.

Cheers,
Dean
_________________________
3M80 2M22 6QS8 2M2 1EP500 Sony BDP-S590 Panny-7000 Onkyo-3007 Carada-134 Xbox Buttkicker AS-EQ1

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#297371 - 03/19/10 02:17 PM Re: beer thread [Re: grunt]
tomtuttle Offline
axiomite

Registered: 06/20/03
Posts: 8290
Loc: Tacoma
Great idea. However - realistically - I'm pretty unlikely to actually get off my arse and do it. \:\)
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bibere usque ad hilaritatem

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#297376 - 03/19/10 02:44 PM Re: beer thread [Re: tomtuttle]
a401classic Offline
connoisseur

Registered: 11/29/06
Posts: 1189
Loc: Alpharetta, GA
Or you could just go to something like this!

The North Shore event is about 15 minutes from my house. Bring your wallet, though $38 for general admission, $60+ for VIP (get in an hour earlier). They even have tickets for Designated Drivers, but those aren't so cheap either, considering you don't get to enjoy the event to the same extent as the drinkers. On the other hand, there may be some good entertainment value ;\) ...

Scott
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Scott

My HT

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#297378 - 03/19/10 03:02 PM Re: beer thread [Re: a401classic]
tomtuttle Offline
axiomite

Registered: 06/20/03
Posts: 8290
Loc: Tacoma
That looks like a GREAT festival, Scott! I don't think $38 is too bad considering it is all-you-want-to-drink. That is a fine selection of beers. You should go!

Those kinds of things sell out very quickly here. I dislike crowds, so I rarely attend.
_________________________
bibere usque ad hilaritatem

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#297397 - 03/19/10 04:33 PM Re: beer thread [Re: tomtuttle]
MarkSJohnson Offline
shareholder in the making

Registered: 09/27/04
Posts: 10899
Loc: Central NH
Because they're always stepping over you / on you when you attend "all you can drink" festivals?
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::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::

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#297407 - 03/19/10 05:18 PM Re: beer thread [Re: MarkSJohnson]
CatBrat Offline
axiomite

Registered: 08/05/09
Posts: 5871
Loc: Milky Way Galaxy


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