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General => General Discussion and ??? => Topic started by: sweetts on October 12, 2012, 02:21:14 PM
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Way off printing subject but its Friday so the question might be important tonight
Do you like a big, a little or no head on your beer?
Sent from samsung gem(the worst smart phone ever)
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Head with beer is nice when you can get it.
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Heh heh ^^
Depends on the style--Pils should have a huge head in the proper tall sexy glass, a mild or brown ale shouldn't really have much of any. I think generally a little is a good thing, a bunch is just more to clean off of your face.
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this conversation is going down hill
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love it. . .
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The question is do you guys suck off your head or wait till it deflates? 8)
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No such thing as bad pizza or head. On beer. Or anything else. We print for a ton of local breweries and are always getting free beer dropped off by the case or pallet. No joke! Most amount ever was like a couple hundred individual big bottles, like the 22 ounce size. Our crew blew them in like two weeks! Ha.
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Our crew blew them in like two weeks! Ha.
Ahem, unfortunate choice of words given the ambiguity of the topic already at hand.
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Free beer? I just get paid. I need to find brewers to print for. I will do it for 2 pallets of beer.
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Our crew blew them in like two weeks! Ha.
Ahem, unfortunate choice of words given the ambiguity of the topic already at hand.
Oh lord. I meant blew through them in two weeks. Still a bad choice of words.
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The way I always looked at it, the more head there was in the glass, the less room for the tasty beer that is supposed to be "gettin my head right for the night".
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I went to the Sam Adams web site ( may favorite source for head) and looked up the definition of head....you have to read it ::)
as it takes this topic to a new high in lows....here is the link
http://www.samueladams.com/discover-craft/beer-encyclopedia.aspx?id=294#head (http://www.samueladams.com/discover-craft/beer-encyclopedia.aspx?id=294#head)
mooseman
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Makes me think back to Bupgoo, a fictitious product advertised on the Howdy Dooit Kid TV show, a parody in a Mad Magazine from the fifties. This was a product to help moms get their kids to enjoy and drink more milk, an amber liquid added to a half a glass of milk, heavier, so it sinks to the bottom, leaving the milk resembling the head on a glass of beer!
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I don't mind a fair head on my beer.
By the way Kirin Beer, one of the big breweries here, they have come up with a way to serve beer with a frozen head here in Japan.
http://www.wired.co.uk/news/archive/2012-04/12/kirin-frozen-beer-head (http://www.wired.co.uk/news/archive/2012-04/12/kirin-frozen-beer-head)
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Not completely on subject, but have you seen the bottom up beer filling system? I don't know how to post it, but there are videos on youtube. I've got one of the cups in my desk drawer. It was full at one time.
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Dave, do we need a little one on one tutoring about posting links and attachments here?
http://www.wired.com/gadgetlab/2010/12/how-it-works-beer-dispenser-fills-glass-from-bottom/ (http://www.wired.com/gadgetlab/2010/12/how-it-works-beer-dispenser-fills-glass-from-bottom/)
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I get very self conscious when i hear " little head"
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All the breweries in town that fill up growlers (1/2 gal jugs) do it from the bottom up--they use a space age gadget called a 'tube'. ;D
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All the breweries in town that fill up growlers (1/2 gal jugs) do it from the bottom up--they use a space age gadget called a 'tube'. ;D
Probably a beer gun to keep the foam down and the carbonation in . . .
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I should say I love head with my beer. My friend found it odd when I told the bartender to please make sure you put a head on it. I was Just wondering everyone elses thoughts.
Sent from samsung gem(the worst smart phone ever)
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Very few styles of beer call for no/little head. Some of the weirder Belgians come to mind, and some
hoity toity Pilsners.
Hell Guinness invented adding nitrogen for smaller bubbles/denser foam. The 25/75 mix of C02/N2
is actually called beer gas. And then they even went and put it in ping pong balls inside of canned
beer for portability. That's how important head is. Hats off to them....
A quality beer tastes as good at room temperature.....
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All the breweries in town that fill up growlers (1/2 gal jugs) do it from the bottom up--they use a space age gadget called a 'tube'. ;D
Probably a beer gun to keep the foam down and the carbonation in . . .
Nope, just a tube--just got one at Equinox this last weekend, hell, even New Belgium was doing it that way in the liquid center the last time I grabbed one there...
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Very few styles of beer call for no/little head. Some of the weirder Belgians come to mind, and some
hoity toity Pilsners.
Hell Guinness invented adding nitrogen for smaller bubbles/denser foam. The 25/75 mix of C02/N2
is actually called beer gas. And then they even went and put it in ping pong balls inside of canned
beer for portability. That's how important head is. Hats off to them....
A quality beer tastes as good at room temperature.....
That foam from a Guinness or Murphy Draught is thick and fine as meringue . . .
Curiously, are any of you inebriates dabbling in home brewing?
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I used to work for one of the nations largest homebrewing supply companies, right around the corner from my
current shop coincidentally.
I dove into the chasm of homebrewing head first. Kegged beers, counter pressure bottle fillers (like described above),
three tier all grain with recirculation and temp control, stainless conical fermenters with bottom dumps for yeast harvesting.
It's a damned slippery slope and towards then end I ended up not liking it as much. I'd like to get back into it, albeit on
a much simpler level.
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I had a Mr beer. Does that count? I have to tell you we made one of them and let it sit a little longer and also put maybe too much sugar in the bottled beer. We bottles it in 2 litter bottles. We were in college and one bottle stayed in the fridge a long time. Honestly we were afraid to drink it. We were in collage so throwing away beer was not an option. Finally the day came were were out of money and we drank it. It was smooth it tasted fine. Well after one 16 ounce glass I really feeling it. It was amazing that one 2 litter got 3 of us drunk.
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A lot of folks start out with a Mr. Beer. I started about a year and a half ago. I've got a tiny but surprisingly well-stocked homebrew store about 7 miles from my house. I bought the two-bucket, hydrometer, bag of caps, corn sugar and canned Coopers kit to start. I've picked up a 10 gallon pot and a cheap patio burner to do all-grain which I do when I've got the time. Bought BeerSmith software to cobble up or revise recipes. Done a couple of other Coopers kits, but generally pale ales and brown ales from all-grain or extract and steeping grains. I'm currently drinking what was supposed to be a Sierra Nevada clone, but it doesn't have the hop flavor or aroma, but it is good and has the dryness. Done a couple of versions of Newcastle Brown Ale, which everyone seems to want to copy. Both had quite a bit more roastiness than Newcastle, but were very good.
So far I've managed to avoid going overboard with the brewing sculptures and whatnot. I'd like to keep this fairly cheap to make good beer. When you can knock out two cases for anywhere from $15 to $30 of something comparable to highbrow store-bought, it scratches me right where I itch . . . a cheap-a$$.
And, of course, there's the requisite homebrew label . . .
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I had a Mr beer. Does that count? I have to tell you we made one of them and let it sit a little longer and also put maybe too much sugar in the bottled beer. We bottles it in 2 litter bottles. We were in collage and one bottle stayed in the fridge a long time. Honestly we were afraid to drink it. We were in collage so throwing away beer was not an option. Finally the day came were were out of money and we drank it. It was smooth it tasted fine. Well after one 16 ounce glass I really feeling it. It was amazing that one 2 litter got 3 of us drunk.
collage? Isn't that a mixture of glued pictures on a backboard?
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That label is GREAT Tom. ;D
Just bottled a ginger beer and a lemon balm beer a few weeks ago--unfortunately very few commercial offerings for a real ginger ale these days... and the lemon balm is like a lemony champagne.
I do dark ales too on occasion, working on a spiced holiday kind of beer right now...
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I used to work for one of the nations largest homebrewing supply companies, right around the corner from my
current shop coincidentally.
I dove into the chasm of homebrewing head first. Kegged beers, counter pressure bottle fillers (like described above),
three tier all grain with recirculation and temp control, stainless conical fermenters with bottom dumps for yeast harvesting.
It's a damned slippery slope and towards then end I ended up not liking it as much. I'd like to get back into it, albeit on
a much simpler level.
And don't forget that I still want a 5 gallon coil wort chiller if you ever come across another in one of your junk piles!
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I had a Mr beer. Does that count? I have to tell you we made one of them and let it sit a little longer and also put maybe too much sugar in the bottled beer. We bottles it in 2 litter bottles. We were in collage and one bottle stayed in the fridge a long time. Honestly we were afraid to drink it. We were in collage so throwing away beer was not an option. Finally the day came were were out of money and we drank it. It was smooth it tasted fine. Well after one 16 ounce glass I really feeling it. It was amazing that one 2 litter got 3 of us drunk.
collage? Isn't that a mixture of glued pictures on a backboard?
LOL I guess spell check can't fix everything the right way.
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Love the label man, that's awesome.
Excellent book on designing great beers is called "Designing Great Beers" believe it or not.
Breaks down the classics, tells you what each ingredient does, gives a sample recipe but leaves the
rest up to you. If you're looking for great head, get you some Carapils malt. All-grain only,
but well worth the effort.
Newcastle is actually a blend of two beers, a brown and a stout. And usually skunked too boot.
The American IPA's (SN calls itself a pale but it ain't) need Cascade hops, and a fresh lot of them. Are you using the pellets or whole
or plug? We're lucky to be close enough to the source out here where whole hops will still be fresh. But if I was in the middle of the
country somewhere's I'd go with pellet or plug.
Never had a standard wort chiller Andy. Only the counterflow type that requires a pump or large gravity drop.
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I could swear that I remember seeing a copper coil type in the Embacadero shop.
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That was for corn whiskey. Little different.
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Oh well, have had good luck so far with ice.
Probably should explain to folks who don't brew that the time soon after the beer is first done "cooking", off the fire but still warm, it's the most vulnerable to pick up evil critters from the environment that can taint the final product.
So, ice is good, but, it's not exactly sterile.
The copper coil I need to add to my arsenal, lines the five gallon bucket primary fermenter, and allows cold water to run through, dropping the soon-to-be-beer temp a little quicker.
The whole need for cleanliness thing is used to it's max when we "rinse" out our mouth with our favorite high alcohol "mouthwash" to start siphons. :P
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I use pellets exclusively for freshness, and keep them in the freezer until I need them if I have any leftover. The recipe I used called for Cascade, which I've used before, but I don't think there was enough in the tail end of the boil to emphasize that grapefruit/piney flavor. It was good enough to make again, but I'll increase the hops in the last 10 or 15 minutes of the boil.
I made a wort chiller out of 3/8" soft copper, but once the temp drops down around 100, our tap water seems to take forever to rapidly reduce the temperature much further, so I got about 6 of those blue refreezable packs, sanitize them and place them in sealed sanitized ziplock bags to get that last 20 degrees down quicker, and pitch the yeast as soon as it clears 80.
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Like head?
I like when it's given :p
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The whole need for cleanliness thing is used to it's max when we "rinse" out our mouth with our favorite high alcohol "mouthwash" to start siphons. :P
Something tells me that ain't Lavoris you're swishing around in your mouth . . . and noting your concerns for total cleanliness, doubtless you take care to "sanitize" not only your mouth, but your esophagus and all parts downstream . . . but only in the interest of good brewing protocol, of course. ;)
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You guys are funny--ever try just filling the hose with water to start a siphon? ;D
Sanitizing ice packs is a pretty sweet idea though--I usually just throw the whole brewpot in an icebath in the sink and agitate occasionally.
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I picked up an auto-siphon. Half the time I'd start a siphon with the tube filled with water, and by the time I'd move the end to the bottling bucket, it would stop pulling.
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Never siphoned. Gravity, C02 or pumps only. The human mouth is a dirty dirty place.
That said, there are no known human pathogens that can survive in beer.