Johniegordo

joined 2 years ago
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Whole foods in c/[email protected]
[–] [email protected] 11 points 9 months ago (1 children)

That's the best pigs body part for making bacon. Pig's face seasoned and smoked is delicious.

JPMorgan CEO Jamie Dimon warns the world isn't ready for 7% interest rate in c/[email protected]
[–] [email protected] 14 points 2 years ago

Brazilian here, you guys doing 7% interest? (Meme reference may apply).

1
Rate My Recipe - American IPA (lemmy.world)
submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
0 comments fedilink
 

Hello fellow brewers. Here I go, once again, with my favorite show: Rate My Beer Recipe. BS apart, I'd love to here your insights in the following. It's supposed to be a realy simple, straight forward American IPA. No shenanigans, no fancy practices, no need to reinvent the wheel.

64.5% Pale Malt. 24% Pilsen Malt. 8% Wheat Malt (protein to help foam). 3% Special B Malt (color correction).

43 IBU Cascade First Worth 11 IBU Willamatte boiling for 10 minutes 1g/L Cascade in the flame out 3g/L Willamatte and 3g/L Cascade DH for 5 days.

60 minute mash, 30 minutes boiling. PH correction for mash in (~5.5) PH correction sparge water (~5.5) Neutral Water profile.

Fermenting with US-05, starting 15°c and letting it go up until 18°c. Once done, gonna diacetil rest it around 22°c for 5 days (DH time), cold crash for more 5 days and throw to postmix.

What you guys think about it?

My 48yr old unopened bottle of beer. (Circa 1975) in c/[email protected]
[–] [email protected] 3 points 2 years ago

Hahaahahahhahah indeed!!

My 48yr old unopened bottle of beer. (Circa 1975) in c/[email protected]
[–] [email protected] 1 points 2 years ago (1 children)

Not quite right though. Beers like Dubbel, Trippel and Quad, Barley wine, Russian Imperial Stouts, Acid beers and so on keep maturation when bottled. One can try this experiment: get yourself 2 bottles of Orval, drink one right way and take notes. Than, drink the other one 2 ~ 4 year later. You'll get a completely different beer. For my taste, 2 years is the sweet spot. In fact, the only way to keep the bottled beer to maturate is pasteurization, which is not a good practice taste wise.

My 48yr old unopened bottle of beer. (Circa 1975) in c/[email protected]
[–] [email protected] 5 points 2 years ago (5 children)

You know, there are some kinds of beer that are intended to be aged. I have one bottle of a Russian Imperial Stout that I brewd 7 years ago. But the beer you referred in you post is definitely not the aging kind. In fact, it's supposed to be consumed as fresh as possible. A sample with that age have definitely gone bad.

1
Rate my grist #2 - Belgian Quad (lemmy.world)
 

So you guys might remember my previous post about a Belgian Golden Strong Ale. That one was actually a "starter" for this one. What are your thoughts about it? I intend to fermet it with Belle Saison at 23+°c.