Pascalito at 10:43, 9 February 2009

2009-02-09T10:43:28Z

Pascalito: New page: Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general Orrin: I looked at the T3 beer guide, the one for the VP dry black beer ...

2009-02-09T10:38:58Z

New page: Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general Orrin: I looked at the T3 beer guide, the one for the VP dry black beer ...

New page

Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general
Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes
Orrin: not what you actually need to work out the recipes
Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details
Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal
Pascalito: Yeasts are good, rest is bad
Pascalito: so we need a yeast as first entering organism
Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling"
Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known yeast data you can create recipes then with spreadsheet BeerCalc
Orrin: hmmm
Pascalito: now to the fermentation itself
Orrin: so these other things that go in
Orrin: can't have *any* of them before the yeast?
Pascalito: i'll come to ingredients
Orrin: all the bacteria etc
Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try
Pascalito: the first one dominates the process, cause will put its mark on the brew fast
Pascalito: ok, ingredients now
Pascalito: you can add honey and malts
Pascalito: they contain sugars (maltose and glucose)
Pascalito: and vitamins
Pascalito: they also give some flavor and/or bitterness
Pascalito: but sugar and vitamins are the main stuff we'll talk about
Pascalito: yeasts eat sugar and vitamins to produce alcohol
Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops
Pascalito: those minima are called "floors"
Pascalito: yeasts also kill themselves with the alc they produce
Pascalito: this determines the max alcohol for that yeast
Pascalito: then we come to the flavor department
Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast
Pascalito: honey and barley are good flavors too
Pascalito: barley flavor comes from malts
Pascalito: honey flavor from honey + the yeast
Pascalito: there are also bad flavors : grassy and nasty
Pascalito: if too much of those, the beer is undrinkable
Pascalito: nasty is purely from yeast
Pascalito: grassy from yeast and some malts
Pascalito: back to ingredients
Pascalito: the time you enter the ingredient influences how much vit and flavor it has left
Pascalito: o, forgot bitterness
Pascalito: is a combo of nutmeg, cinnamon and tannin
Pascalito: nut and cin from yeast, tan from malts
Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically
Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet)
Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness
Pascalito: sweetness is determined by residual sugar
Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc)

@@ Line 1: / Line 1: @@
-Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general
+*Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general
-Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes
+*Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes
-Orrin: not what you actually need to work out the recipes
+*Orrin: not what you actually need to work out the recipes
-Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details
+*Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details
-Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal
+*Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal
-Pascalito: Yeasts are good, rest is bad
+*Pascalito: Yeasts are good, rest is bad
-Pascalito: so we need a yeast as first entering organism
+*Pascalito: so we need a yeast as first entering organism
-Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling"
+*Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling"
-Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known yeast data you can create recipes then with spreadsheet BeerCalc
+*Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known *east data you can create recipes then with spreadsheet BeerCalc
-Orrin: hmmm
+*Orrin: hmmm
-Pascalito: now to the fermentation itself
+*Pascalito: now to the fermentation itself
-Orrin: so these other things that go in
+*Orrin: so these other things that go in
-Orrin: can't have *any* of them before the yeast?
+*Orrin: can't have *any* of them before the yeast?
-Pascalito: i'll come to ingredients
+*Pascalito: i'll come to ingredients
-Orrin: all the bacteria etc
+*Orrin: all the bacteria etc
-Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try
+*Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try
-Pascalito: the first one dominates the process, cause will put its mark on the brew fast
+*Pascalito: the first one dominates the process, cause will put its mark on the brew fast
-Pascalito: ok, ingredients now
+*Pascalito: ok, ingredients now
-Pascalito: you can add honey and malts
+*Pascalito: you can add honey and malts
-Pascalito: they contain sugars (maltose and glucose)
+*Pascalito: they contain sugars (maltose and glucose)
-Pascalito: and vitamins
+*Pascalito: and vitamins
-Pascalito: they also give some flavor and/or bitterness
+*Pascalito: they also give some flavor and/or bitterness
-Pascalito: but sugar and vitamins are the main stuff we'll talk about
+*Pascalito: but sugar and vitamins are the main stuff we'll talk about
-Pascalito: yeasts eat sugar and vitamins to produce alcohol
+*Pascalito: yeasts eat sugar and vitamins to produce alcohol
-Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops
+*Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops
-Pascalito: those minima are called "floors"
+*Pascalito: those minima are called "floors"
-Pascalito: yeasts also kill themselves with the alc they produce
+*Pascalito: yeasts also kill themselves with the alc they produce
-Pascalito: this determines the max alcohol for that yeast
+*Pascalito: this determines the max alcohol for that yeast
-Pascalito: then we come to the flavor department
+*Pascalito: then we come to the flavor department
-Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast
+*Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast
-Pascalito: honey and barley are good flavors too
+*Pascalito: honey and barley are good flavors too
-Pascalito: barley flavor comes from malts
+*Pascalito: barley flavor comes from malts
-Pascalito: honey flavor from honey + the yeast
+*Pascalito: honey flavor from honey + the yeast
-Pascalito: there are also bad flavors : grassy and nasty
+*Pascalito: there are also bad flavors : grassy and nasty
-Pascalito: if too much of those, the beer is undrinkable
+*Pascalito: if too much of those, the beer is undrinkable
-Pascalito: nasty is purely from yeast
+*Pascalito: nasty is purely from yeast
-Pascalito: grassy from yeast and some malts
+*Pascalito: grassy from yeast and some malts
-Pascalito: back to ingredients
+*Pascalito: back to ingredients
-Pascalito: the time you enter the ingredient influences how much vit and flavor it has left
+*Pascalito: the time you enter the ingredient influences how much vit and flavor it has left
-Pascalito: o, forgot bitterness
+*Pascalito: o, forgot bitterness
-Pascalito: is a combo of nutmeg, cinnamon and tannin
+*Pascalito: is a combo of nutmeg, cinnamon and tannin
-Pascalito: nut and cin from yeast, tan from malts
+*Pascalito: nut and cin from yeast, tan from malts
-Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically
+*Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically
-Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet)
+*Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet)
-Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness
+*Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness
-Pascalito: sweetness is determined by residual sugar
+*Pascalito: sweetness is determined by residual sugar
-Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc)
+*Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc)

Guilds/Garden of Eden/beer intro - Revision history

Pascalito at 10:43, 9 February 2009

Pascalito: New page: Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general Orrin: I looked at the T3 beer guide, the one for the VP dry black beer ...