I'm so confused

CrealCritter

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Why is it the more beers I brew the more confused I get?

I only made one beer I didn't like, a Oktoberfest that was to hoppy. I've brewed 3 different Oktoberfests. Sadly the best one when I pulled the facuet handle tonight and after about 3/4 of a pint, I got the dreaded foam from an empty keg. I got sad... But that last pour from the bottom of the keg was the best of the whole keg. It's like it was taunting me to make another batch and see just how good it can become. So I ordered the ingredients for another 5 gallon batch of delicious malty sweet Oktoberfest.

My confusion is the last glass from the bottom of the Oktoberfest keg contained the most yeast and was the most delicious. As a matter of fact, I noticed that every glass from when I first tapped the keg, tasted just a little better than the glass before and the last glass from the keg pegged the totally delicious scale.

I'm wondering if I'm getting my beer to clean by racking it off the yeast trub into a new clean keg after 6 weeks of lagering @ 35 degrees? What if I just tapped the keg after lagering 6 weeks instead of racking it off the trub into a new clean keg? Yes it would be cloudy but how would it taste?

I need to study how they make lagers in Germany vs how we do it in the US. I may be working to hard at brewing lagers and missing out on something really good. Live yeast has it's own flavor that contributes to the overall flavor profile of the beer. Commercially speaking, most American lagers are filtered to .5 micron which is sterilization and then they force carbonate with CO2 much the same as soda is made. I really need to re-think what I'm doing and try a different technique with some sample brews.

A good beer for me should be malty sweet, have a complex flavor profile, with a creamy head that you taste in the back of your throat as you swallow. It also should be of a high enough alochol content that it warms you up slightly as you drink it. It must not be bitter or be a hop explosion in the sinus cavity. Appearance is secondary to to me and really doesn't matter, as long as it fulfills the above requirements.
 

Hinotori

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Filtered beer is less than 140 years old. It makes beer less nutritious. Yeast has those wonderful B vitamins that so many people dont get enough of.
 

CrealCritter

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Filtered beer is less than 140 years old. It makes beer less nutritious. Yeast has those wonderful B vitamins that so many people dont get enough of.
As I suspected, filtering beer is a newer thing. I wonder why filtering even became a thing? My suspicion is due to bottling. Live yeast in a bottle, if not fully fermented can turn into a bottle bomb. So they filter to sterlize and force carbonate with CO2. So they can make a stable product to bottle or can and one that won't explode during transport.

I'm going to test out my theory on the Monks Bread and Bock that is currently in primary fermentation. I'll rack it into a clean and sterile keg and lager it at 35 degrees for 6 to 8 weeks, then tap it and see what it tastes like.
 

baymule

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Your beer sounds interesting. I don't like beer, but it makes good beer biscuits.
 

CrealCritter

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couldn't hurt to try. If you are wrong, no big loss.
Well impeachment is supposed to be bipartisan. As a matter of fact, the founding fathers warned against a single party impeachment, out of fear it would divide the citizens and that's exactly what has happened. Our founding fathers were brilliant people.

My opinion... Nancy should have pulled the impeachment vote back after the debate and she seen that it was truly partisan. That's what a true leader would have done, for the good of the citizens.
 
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