Homebrew Beer Myths

GerritT · Jun 1, 2020

Women can't brew.

Drunkula · Jun 1, 2020

kelper said:
CO2 will collect at the bottom of a space,

It'll diffuse if left open to other gases, though.

strange-steve · Jun 1, 2020

Hanglow said:
Have you made any beers completely free from HSA to compare though?

If you're talking about LoDO style brewing then admittedly no I haven't, it seems like a lot of effort for minimal gain. For years before I got the GF though I was very careful about limiting agitation and splashing of hot wort, but as I mentioned, that all went out the window with the GF. I didn't notice any qualitative difference. I believe that HSA definitely exists but I don't believe it's something for us homebrewers to worry about (unless maybe you're trying to replicate a very specific type of German lager).

kelper · Jun 1, 2020

Yes but in the absence of drafts that is quite slow - watch this video

Or, if you don't believe me, gently take the FV lid off, wait sixty seconds and then use a straw to inhale from just above the wort.

Drunkula · Jun 1, 2020

kelper said:
Or, if you don't believe me, gently take the FV lid off, wait sixty seconds and then use a straw to inhale from just above the wort.

Do it all the time. It's one of my things. Co2 is heavier than air, but if there's air present and you've got the lid open on any container that container that's full of co2 isn't going to stay all co2. It's the same with water, less so with lead.

GerritT · Jun 1, 2020

Brownian motion - Wikipedia ?

kelper · Jun 1, 2020

deleted

Keruso · Jun 1, 2020

strange-steve said:
Perhaps more accurately, the myth that hot side aeration is worth worrying about. Using the grainfather has proved that to me, there's a serious amount of hot side aeration that takes place during the sparge, but haven't noticed any problems from it.

Once transferred to the FV, I aerate the **** out of my wort with a sanitized paddle attached to a drill, I do wonder if that's actually doing anything that I will notice in the final product ?

Keruso · Jun 1, 2020

Yeast nutrient, servomyces etc, is it really necessary, can you tell the difference in a blind test ?

An Ankoù · Jun 1, 2020

Cheshire Cat said:
What aspects of brewing that we hold dear are really myths? For example before I came onto this forum I always mashed for 90 minutes and boiled for 90 minutes.

Me too.

Keruso · Jun 1, 2020

Brewing at home saves you money

An Ankoù · Jun 1, 2020

You can't get pregnant if you do it standing up and clutching a mug of beer between your knees.

JonBrew · Jun 1, 2020

Lots of good ones covered so far. One that I don't think's been mentioned is the idea that the finished beer, regardless of abv, needs to be aged, or conditioned, for lengthy periods of time before it can be consumed. I suspect a lot of this comes from kit beers where vast amounts of simple sugars are used and fermentation wasn't carried out with any form of control.

kelper · Jun 1, 2020

Why do people aerate the wort? Fermentation with yeast requires no oxygen.

Drunkula · Jun 1, 2020

kelper said:
Why do people aerate the wort? Fermentation with yeast requires no oxygen.

It makes the initial growth phase quicker so it can become more populous and kick the other buglings in the teefs After it's muscled in it just spends its day getting boozy and farting. It's sort of like marriage where there are only memories of youthful days running through fields and up to the top of the twmp so you could breathe in hard and blow dandylion clocks so fast that their little parachutes would seem to drift across the valley into the next town where the new, pretty girl at school lives. Would one of your little travellers catch in her hair, you'd wonder, meaning that in some small way that you'd touched her, too...?

But bloody hell's bells - have you seen her lately? Six kids, the same number of teeth and Dai wossname said she have broke three mobility scooters.

DavidHatton · Jun 1, 2020

Drunkula said:
* Sugar will make your beer taste like cider.
* Scottish beers have peated malt.
* Sprinkling yeast on top is no different to rehydrating (bite me, mofos.)
* And the one that aggravates me the most - the BLANKET OF Co2. Urghhhh.

There's some really good Genus Brewing videos but I won't post them yet because the thread will develop more naturally.

you like their recent topless selection :laugh8:

strange-steve · Jun 1, 2020

Keruso said:
Once transferred to the FV, I aerate the **** out of my wort with a sanitized paddle attached to a drill, I do wonder if that's actually doing anything that I will notice in the final product ?

You're talking about aerating the cold wort before pitching the yeast, which is very different and is considered good practice.

DavidHatton · Jun 1, 2020

strange-steve said:
At the risk of starting another pointless debate, one of my favourite myths is "my homebrew tastes better than any of that stuff you can buy".

had a can of Holsten about 3 hrs ago, better than any pils I can currently brew! and I say Currently :laugh8:

strange-steve · Jun 1, 2020

kelper said:
Why do people aerate the wort? Fermentation with dry yeast requires no oxygen.

Fixed that for you.

DavidHatton · Jun 1, 2020

kelper said:
CO2 will collect at the bottom of a space, just as petrol vapour does. This is how pigs are killed.

I only buy bacon killed with all 3 elements present.

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