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Jazzfanz, I'm sorry!

Thanks for all the kind words everyone. I've been chomping at the bit the last few weeks.

The first few months I figured I wouldn't come back, ever. But there are just too many of you that I enjoy interacting with to say goodbye forever.
 
Gameface said:
Thanks for all the kind words everyone. I've been chomping at the bit the last few weeks.

The first few months I figured I wouldn't come back, ever. But there are just too many of you that I enjoy interacting with to say goodbye forever.
Click to expand...
 
Gameface said:
Thanks for all the kind words everyone. I've been chomping at the bit the last few weeks.

The first few months I figured I wouldn't come back, ever. But there are just too many of you that I enjoy interacting with to say goodbye forever.
Click to expand...

you're the only homey who came back with full rep. I think Jason/Colton/Nate said enough with that about how much you mean to everyone.

#suckinittonight
 
c5f9d245c8595570f2121f94fee9d2a3.jpg


I love you to no end fishon, but my goodness, where to begin.

First, what is an ice beer? It's origins are from eisenbock which is a beer that is concentrated using a freeze-distillation technique. Basically you take a finished beer and slowly cool it to below freezing temps. The water begins to form ice chunks that are then removed, cool it a little further, remove more ice chunks, cool it more, remove more ice, etc. You can get a fairly potent beer this way. Not liquor levels of alcohol, but for beer you can get up pretty high.


My problem with that Icehouse is the claim that it is "ice brewed below freezing." That is such a load of crap it's hard for me to even read something like that. Brewing beer involves first mashing malted grains at somewhere between 140-160F (typically between 148-156F) to convert starch to sugar. You cannot produce fermentable sugars outside that temp range. Then it is absolutely vital that the wort produced during the mashing process be boiled. Not only are boiling wort temps required to extract alpha acids from the hops but grain contains a bacteria that would cause the beer to sour if it wasn't boiled (Berliner Weisse is a beer that intentionally allows those bacteria to sour the mash, but that's after mashing at between 140-160F), and finally DMS proteins need to be driven off. So there is no such thing as a beer brewed below freezing. Furthermore, brewing yeast comes in two major families, lager and ale. Lager yeast can ferment at lower temps than ale yeast can, down into the low 50s or even into the high 40s, but lower than that and yeast go dormant. Yeast cannot ferment a beer at below freezing temps.

But to each their own.



TL;DR

You're one of my favorite posters and I'm happy you have a beer you enjoy
 
franklin said:
you're the only homey who came back with full rep. I think Jason/Colton/Nate said enough with that about how much you mean to everyone.

#suckinittonight
Click to expand...

Nah, my rep power and level were at 0 yesterday. But I'm out of the rep game. I'm gonna pretend that feature doesn't even exist.
 
Gameface said:
c5f9d245c8595570f2121f94fee9d2a3.jpg


I love you to no end fishon, but my goodness, where to begin.

First, what is an ice beer? It's origins are from eisenbock which is a beer that is concentrated using a freeze-distillation technique. Basically you take a finished beer and slowly cool it to below freezing temps. The water begins to form ice chunks that are then removed, cool it a little further, remove more ice chunks, cool it more, remove more ice, etc. You can get a fairly potent beer this way. Not liquor levels of alcohol, but for beer you can get up pretty high.


My problem with that Icehouse is the claim that it is "ice brewed below freezing." That is such a load of crap it's hard for me to even read something like that. Brewing beer involves first mashing malted grains at somewhere between 140-160F (typically between 148-156F) to convert starch to sugar. You cannot produce fermentable sugars outside that temp range. Then it is absolutely vital that the wort produced during the mashing process be boiled. Not only are boiling wort temps required to extract alpha acids from the hops but grain contains a bacteria that would cause the beer to sour if it wasn't boiled (Berliner Weisse is a beer that intentionally allows those bacteria to sour the mash, but that's after mashing at between 140-160F), and finally DMS proteins need to be driven off. So there is no such thing as a beer brewed below freezing. Furthermore, brewing yeast comes in two major families, lager and ale. Lager yeast can ferment at lower temps than ale yeast can, down into the low 50s or even into the high 40s, but lower than that and yeast go dormant. Yeast cannot ferment a beer at below freezing temps.

But to each their own.



TL;DR

You're one of my favorite posters and I'm happy you have a beer you enjoy
Click to expand...

That was harsh.

Fishy.. call me bro. I'm here.
 
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