tag:blogger.com,1999:blog-7669869727509739184.post2067315667841866583..comments2022-11-09T07:58:42.453-05:00Comments on HopfenTreader: Low Gravity IPAAnonymoushttp://www.blogger.com/profile/06923047190734297749noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7669869727509739184.post-36102754474856966962013-04-17T00:56:15.230-04:002013-04-17T00:56:15.230-04:00Thanks for the kind words. Thanks for the kind words. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-87893035677929162232013-04-11T21:03:17.871-04:002013-04-11T21:03:17.871-04:00I'm all in favor of sub-4% session beers. I su...I'm all in favor of sub-4% session beers. I suspect the American taste for higher gravity beers is a backlash against the years of abuse heaped upon us for producing diaphanous lagers- we're a bit touchy and over-compensating. Either that or we've timed our "sessions" so inebriation coincides with we've running out of things to talk about. <br /><br />Maybe the Brits have more to talk about (or a higher tolerance for repetition)thereby needing a lower grav session beer to accommodate longer running sessions.Sean McEnteehttps://www.blogger.com/profile/14957952728786996847noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-81896768399520392392013-03-21T08:21:27.004-04:002013-03-21T08:21:27.004-04:00I like cara-pils, Munich, Honey malt, and biscuit/...I like cara-pils, Munich, Honey malt, and biscuit/aromatic malt in hoppy beers much more than any crystal/caramel malt. The crystal malt oxidation flavor overtakes the hop aroma and flavor. In my opinion it's better to just leave crystal malts out of american pale hoppy beer recipes.<br /><br />Love your blog by the way! Well thought out, creative beers. cheers<br /> Anonymoushttps://www.blogger.com/profile/06923047190734297749noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-7429849354290158052013-03-20T09:36:45.270-04:002013-03-20T09:36:45.270-04:00Thanks man! Wish I had more time to add to it! I...Thanks man! Wish I had more time to add to it! I have a huge amount of posts that are just drafts. Someday...B.Eckerthttps://www.blogger.com/profile/14777291142180474226noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-43153084204137631992013-03-19T10:18:09.646-04:002013-03-19T10:18:09.646-04:00Ding, I forgot to mention your nazi like take on s...Ding, I forgot to mention your nazi like take on session beer in my post. Sorry about that. The history of Britich pub culture isn't applicable to modern American craft brewing industry, which I could remind you is doing much better than English craft brewing. <br /><br />Words can change meaning over time and that's okay. Here in America we make our own rules. I would say the consensus here is beer under five percent is "session" beer. Keep on fighting the fight though. <br /><br />You're welcome. Anonymoushttps://www.blogger.com/profile/06923047190734297749noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-22962523198051030552013-03-19T10:12:42.217-04:002013-03-19T10:12:42.217-04:00Brian,
How have I not seen your blog before? Great...Brian,<br />How have I not seen your blog before? Great stuff!Anonymoushttps://www.blogger.com/profile/06923047190734297749noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-44803947417845935682013-03-19T10:12:28.319-04:002013-03-19T10:12:28.319-04:00Kelly, BIAB alone wouldn't produce a thinner b...Kelly, BIAB alone wouldn't produce a thinner beer. The mash temperature will dictate that. It's important to keep the mash temp above 152*f to produce a good body with using any carapils. What temperature doing you guys mash rest? Also try shortening the mash rest, most breweries don't rest for longer than :30 to :45 minutes. Anything longer is dogma.Anonymoushttps://www.blogger.com/profile/06923047190734297749noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-25468102606354269552013-03-18T10:09:17.811-04:002013-03-18T10:09:17.811-04:00Cheers to more session beers being brewed! Mine c...Cheers to more session beers being brewed! Mine came out about 3.75% http://www.bizybii.com/?p=133 B.Eckerthttps://www.blogger.com/profile/14777291142180474226noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-42585744943259328832013-03-15T21:51:32.230-04:002013-03-15T21:51:32.230-04:00I am liking this new trend to session beers!
20%...I am liking this new trend to session beers! <br />20% Cara-pils! I've always have an aversion to cara-pils but I have made some pretty thin beers. Do you think doing a full-volume mash BIAB produces thinner beers? Lil' Brewer Girlhttps://www.blogger.com/profile/12235178087782243340noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-41145812022610245792013-03-14T15:36:50.759-04:002013-03-14T15:36:50.759-04:00I think the biggest problem is that most craft bre...I think the biggest problem is that most craft breweries hide flaws in the bigger beers like an IPA. Personally I think some beers are forced into the market to meet demand. These Breweries, not knowing how to produce a solid low gravity beer are afraid of them. On the other hand, I'm glad you listed Founders All Day IPA, it is a fantastic beer and brewed perfectly. (I haven't had the other examples listed) <br /><br />Your beer sounds awesome BTW. I have been playing with a low gravity almost all late hop beer over the last year and I am steering towards Munich more than crystal malt for the perceived mouthfeel. I'm interested in hearing how it turns out. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-54331964352048136502013-03-14T13:45:54.252-04:002013-03-14T13:45:54.252-04:00If a beer is over 4% it's NOT @sessionbeer. Pe...If a beer is over 4% it's NOT @sessionbeer. Period.<br /><br />Education; http://www.dingsbeerblog.com/?p=632<br /><br />You're welcome.Dinghttp://www.dingsbeerblog.comnoreply@blogger.com