Brewing Master

Question:

Don, Don’t take this the wrong way but, dude….your twisted. In homebrewing, experience is much more important than knowledge, but both have their place. You can brew good beers with little knowledge if you can follow directions to the letter. With about 12 years of experience, I definitely have a fair amount of experience. Having read many homebrew books and articles over the years, I also have knowledge as well.

Both have their place = agreed. Experience can not be more important than knowledge. If you don’t know the correct way do do something, all of the experience in the universe won’t help you. It will emliminate the learning curve thusly giving you the same results everytime. In this example, the same bad beer. You need the knowledge. That said, I still have many questions when I do something new (to me) in homebrewing, and books and FAQs don’t help me a whole lot. I like to hear from people who have actually had experience with a few brews of the type I ask questions about.

Then this is good, you just identified the mechanism in which you learn at optimum levels. Now that you have this KNOWLEDGE, use it to your advantege. If you’d rather not read a book, don’t. Ask the n/g or your local HBS. You are still gaining knowledge however you look at it. An example of where experience came into play when I had a question was when I got my first lactobacillus infection in a Kolsch I brewed this summer. I described the flavor to one of my suppliers, Dan Listermann. He explained that it is a risk of brewing in the summertime, and that old timers avoided making homebrew from May through September. He said it may or may not happen, but it is always a possibility. To minimize the chances of that being a problem, he recommended a high pitching rate for the yeast.

Actually this is covered in most good homebrew books. All you have to do is look it up in the trouble shooting sections. Lactobacillus is probably the most common bacteria encountered by homebrewers. It sours beer by producing lactic acid. While it is always a good idea to keep your temps in check, the most common cause of this is sanitation techniques. If you don’t believe me, look it up, I’m sure that Dan did. He didn’t just make it up on the spot because of his experience and because you had asked. If you ask him how he knew, I’m sure he’ll tell you that he read about it in a book when he studied the subject. Just because someone brew and brews and brews, doesn’t mean that they are right or even that their brew is any good. You have to KNOW how to make good beer before you can ACTUALLY make good beer. You can’t be an authority on homebrewing unless you have experienced it yourself . In a few years, you will begin to be very helpful to new ones. Even sooner, you can help answer the most basic questions, like what equipment a new brewer might need, and what other equipment they might find to be helpful beyond just the basics. Later on, you can be someone who is very helpful to even more experienced brewers.

Never claimed to be an authority. Actually, I don’t remember posting anything about my experience yet. So how would you know what that experience is? You must like to guess because I said that I was "very new" and comparable speaking, I am. However I had purposely failed to define very new, so if you care to take a stab in the dark, have at it. Do you know what my day job is? Then mabe you shouldn’t be so quick to judge. It just might turn out that ol’ pork could school you And you might consider a name change from Pork to something more serious if you want to suggest that you are a serious authority in homebrewing. Just a suggestion. Maybe Brewmaster, CarboyMan, Fermentator, or something else. Don

Again, dude…..pay attention. I never claimed that I was an authority on anything. It’s not my style. I speak what I know and know what I speak. I ask questions when I don’t know, when I am to lazy to look it up or to google it or I would like an opinion. As far as brewmaster, carboyman, fermentor ect, ect, no thanks…..I am and always will be….. Pork, the OTHER white meat.

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.sig seen on rcb many moons ago: "Moderation sir, aye, moderation is my rule.  9 or 10 is reasonable refreshment, but after that it’s apt to degenerate into drinking." Tony V. LS6-b "6N"

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Don I also forgot, try to lighten up a bit. Have some humor. Pork, Pork, the Pork, the OTHER Pork, the OTHER white Pork, the OTHER white meat. Pork, the OTHER white Pork, the OTHER Pork, the Pork,

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I think that the beer isn’t the culprit as much as the other carbs, but I may just have to eventually limit myself to a 6-pack per week or something.

I read an interesting article a while back.  (Yep, I read, too.)  It was exploring the concept that beer caused the infamous "beer belly"  Since a glass of beer has less calories than a glass of wine, why not "wine bellies"?  Their conclusion was that it’s not the brew, it’s just that wine drinkers don’t use their beverage to wash down nacho cheese fries and pizza.  A wine drinker’s snack tray is healthier than your average beer drinker’s snack tray.  Makes sense.  But, I’m just parroting what I read.  :) But a 6-pack per week?  I put a lot of work into emptying my cornies, in order to gain that brewing experience that I value. Joe

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I know this has been asked before but I can’t find it.  Does anyone have a good recipe for Moose Drool Brown Ale? Ray Rezab

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I know this has been asked before but I can’t find it.  Does anyone have a good recipe for Moose Drool Brown Ale? Ray Rezab

Try this. For 5 gallons, 5.00lb light DME 0.50lb chocolate malt 0.50lb 40L crystal malt 0.20lb black malt 0.50lb plain old two row 1oz Willamette (should be around 5%AA) – 30 minutes 1oz Liberty (Should be around 3.5%AA) – 30 minutes 1/2oz East Kent Goldings – 5 minutes or  1/2oz each Willamette and EKG  (60-90min) for bittering  1/2-3/4oz  Willamette (20-30 min)  for spiciness  1/2 + 1/2oz Liberty (10-15min, 1-5 min) for nice hoppy nose Do a mini-mash with the grains, sparge & add the DME.  If the mini-mash scares your brother, skip the 1/2lb of two row & just steep the other grains at around 150F for 30 minutes or so. Use an appropriate yeast.  Without having tasted that beer & from the description, I’d recommend something neutral, like Wyeast 1056.  Keep the hopping level relatively low to attempt to accentuate the malt.  I chose goldings as the aroma hops since the wording indicates spiciness coming from the hops & tried to maintain a reasonable measurement of hops with the varieties in mind, along with keeping the hop addition times down, knowing that the brewer will not likely be employing a 90 minute boil. My target variables: OG=1.052 FG=1.013 IBU’s=26 SRM=18 Hope that helps. Pork, the OTHER white meat.

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Pork, when you first started posting as Satan on 8-19, you sure gave the impression that you were new to brewing (Mr. Beer, etc). How did you get so smart so fast, if you don’t mind me asking? I’m not being facetious, as your advice here sounds believable to me. How ’bout it straight up? Ken A. – Hide quoted text — Show quoted text – I know this has been asked before but I can’t find it.  Does anyone have a good recipe for Moose Drool Brown Ale? Ray Rezab Try this. For 5 gallons, 5.00lb light DME 0.50lb chocolate malt 0.50lb 40L crystal malt 0.20lb black malt 0.50lb plain old two row 1oz Willamette (should be around 5%AA) – 30 minutes 1oz Liberty (Should be around 3.5%AA) – 30 minutes 1/2oz East Kent Goldings – 5 minutes or  1/2oz each Willamette and EKG  (60-90min) for bittering  1/2-3/4oz  Willamette (20-30 min)  for spiciness  1/2 + 1/2oz Liberty (10-15min, 1-5 min) for nice hoppy nose Do a mini-mash with the grains, sparge & add the DME.  If the mini-mash scares your brother, skip the 1/2lb of two row & just steep the other grains at around 150F for 30 minutes or so. Use an appropriate yeast.  Without having tasted that beer & from the description, I’d recommend something neutral, like Wyeast 1056.  Keep the hopping level relatively low to attempt to accentuate the malt.  I chose goldings as the aroma hops since the wording indicates spiciness coming from the hops & tried to maintain a reasonable measurement of hops with the varieties in mind, along with keeping the hop addition times down, knowing that the brewer will not likely be employing a 90 minute boil. My target variables: OG=1.052 FG=1.013 IBU’s=26 SRM=18 Hope that helps. Pork, the OTHER white meat.

— Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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Don’t you guys know, pigs are really smart!! — Louise:o) http://pages.infinit.net/weez1959/

– Hide quoted text — Show quoted text – Pork, when you first started posting as Satan on 8-19, you sure gave the impression that you were new to brewing (Mr. Beer, etc). How did you get so smart so fast, if you don’t mind me asking? I’m not being facetious, as your advice here sounds believable to me. How ’bout it straight up? Ken A. I know this has been asked before but I can’t find it.  Does anyone have a good recipe for Moose Drool Brown Ale? Ray Rezab Try this. For 5 gallons, 5.00lb light DME 0.50lb chocolate malt 0.50lb 40L crystal malt 0.20lb black malt 0.50lb plain old two row 1oz Willamette (should be around 5%AA) – 30 minutes 1oz Liberty (Should be around 3.5%AA) – 30 minutes 1/2oz East Kent Goldings – 5 minutes or  1/2oz each Willamette and EKG  (60-90min) for bittering  1/2-3/4oz  Willamette (20-30 min)  for spiciness  1/2 + 1/2oz Liberty (10-15min, 1-5 min) for nice hoppy nose Do a mini-mash with the grains, sparge & add the DME.  If the mini-mash scares your brother, skip the 1/2lb of two row & just steep the other grains at around 150F for 30 minutes or so. Use an appropriate yeast.  Without having tasted that beer & from the description, I’d recommend something neutral, like Wyeast 1056.  Keep the hopping level relatively low to attempt to accentuate the malt.  I chose goldings as the aroma hops since the wording indicates spiciness coming from the hops & tried to maintain a reasonable measurement of hops with the varieties in mind, along with keeping the hop addition times down, knowing that the brewer will not likely be employing a 90 minute boil. My target variables: OG=1.052 FG=1.013 IBU’s=26 SRM=18 Hope that helps. Pork, the OTHER white meat. — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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Pork, when you first started posting as Satan on 8-19, you sure gave the impression that you were new to brewing (Mr. Beer, etc). How did you get so smart so fast, if you don’t mind me asking? I’m not being facetious, as your advice here sounds believable to me. How ’bout it straight up?

He said he was reading every homebrewing book on the planet. How do you think the rest of us figured this stuff out Cheers, Mike

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Yeah, so what happened to Evil Satan? he used to be on a bunch of the other ng’s as well why the switch? though Pork is much more amusing still planning a beer dry porked with bacon bits or pork rinds… John – Hide quoted text — Show quoted text – Pork, when you first started posting as Satan on 8-19, you sure gave the impression that you were new to brewing (Mr. Beer, etc). How did you get so smart so fast, if you don’t mind me asking? I’m not being facetious, as your advice here sounds believable to me. How ’bout it straight up? He said he was reading every homebrewing book on the planet. How do you think the rest of us figured this stuff out Cheers, Mike

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To August: Sent a thank you but hotmail rejected the mailbox.  Thanks for the email. Question answered. Ray – Hide quoted text — Show quoted text – I know this has been asked before but I can’t find it.  Does anyone have a good recipe for Moose Drool Brown Ale? Ray Rezab

Response:

– Hide quoted text — Show quoted text – Pork, when you first started posting as Satan on 8-19, you sure gave the impression that you were new to brewing (Mr. Beer, etc). How did you get so smart so fast, if you don’t mind me asking? I’m not being facetious, as your advice here sounds believable to me. How ’bout it straight up? He said he was reading every homebrewing book on the planet. How do you think the rest of us figured this stuff out Cheers, Mike

Most importantly, by making beer. Lots of beer. I mean LOTS of beer! Maybe Pork is brewing like a mad man, er… pig, to get that experience under his belt. Ken A. — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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Ok…lets clear up a few things and I’ll offer a few points to think about. 1.) I am very new to this subject. 2.) I haven’t read every Homebrew book on the planet. I am still missing a couple. 3.) Did it ever occur to anyone that I like to post anonymously? The whole Satan, the OTHER son of god gig was pirated because I liked it. I took over when someone else stopped using it. So if you find old posts in other news groups. Take that with a bit of salt. From what I understand it was used by a fellow colleague for research purposes. 4.) Satan, the OTHER son of god, didn’t do it so I liked the suggestion from the newsgroup to use Pork, the OTHER white meat. Yep, like that one….it fits. I’ll change it in time when I feel it has lost its amusing charm. 5.) Pigs are smart. I understand in some countries they are even allowed to hold drivers licenses. 6.) Experience is key to brewing but I would argue that knowledge is better. I have read several people who post here questioning why their batches go bad. But then they don’t sanitize, lift the lid off their buckets, put their hands in the wort, siphon with their mouths, ferment under the sink and on and on. It is amazing how good the homebrew can be once you learn how the system works. 7.) My philosophy on learning anything or any subject is to find the people who lead that field and study them. Do what they do, know what they know. Hence all the books by the masters. 8.) Something 9.) Something, something 10.) Something, something, something Pork, had to GO no time for 8,9 and 10.

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Yeah, I understand now. Somtimes things in cyberspace aren’t always what they seem. John

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My point exactly. You just never know. Pork.

– Hide quoted text — Show quoted text – Yeah, I understand now. Somtimes things in cyberspace aren’t always what they seem. John

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Your a cool dude Pork. You make me feel all silly inside when I read your witty posts. John – Hide quoted text — Show quoted text – My point exactly. You just never know. Pork. Yeah, I understand now. Somtimes things in cyberspace aren’t always what they seem. John

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Your a cool dude Pork. You make me feel all silly inside when I read your witty posts. John

Yeah, you are pretty cool too Pork, the OTHER white meat.

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ya, me too, ha ha snort snort ha snort oink! — Louise:o) http://pages.infinit.net/weez1959/ – Hide quoted text — Show quoted text – Your a cool dude Pork. You make me feel all silly inside when I read your witty posts. John Yeah, you are pretty cool too Pork, the OTHER white meat.

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Ok…lets clear up a few things and I’ll offer a few points to think about. 1.) I am very new to this subject.

Yep, it’s obvious, hence the questioning.  It is a common practice in newsgroups for one to lurk, and then parrot the answers that are in the FAQ’s or archives.  This is a diservice to those looking for current, pracical experience on a topic. 6.) Experience is key to brewing but I would argue that knowledge is better.

I cannot disagree more strongly.  Experience is knowledge.  Knowlege is not experience.  This is a corollary to the old saying:  "Those who can, do.  Those who can’t, teach." My philosophy on learning anything or any subject is to find the people who lead that field and study them. Do what they do, know what they know.

That is not the same as pretending to BE one who leads the field.  Face it, you DON’T know what they know. I like your style, Hambone.  But I’ve read your posts here, and especially in other groups devoted to homebrew, and believe that you are BSing to other newbies about your experience and knowledge. But I do hope that you lurk, learn and question.  As I do…. Joe

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