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LOL! Yes 6-8 oz a pour in a 12 oz Belgian Style Tulip but never did I say how many nor do I care to count!
Serving Temperature
- Thread starter Megary
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LOL! Yes 6-8 oz a pour in a 12 oz Belgian Style Tulip but never did I say how many nor do I care to count!
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The superior way to drink.LOL! Yes 6-8 oz a pour in a 12 oz Belgian Style Tulip but never did I say how many nor do I care to count!
When I first started work in a bar in the 80s the oldies were horrified that the young people were drinking out of 285 mL/10 oz glasses. For them the only acceptable glass size was 200 mL/7 oz. I think that was so it could be finished before the pale lager warmed up enough that you actually had to taste the beer.
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That's the same size as a German Stange for serving Kolsch. When they serve beer in those you can say with confidence, "Keep 'em comin".
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My granddaughter got me an ENORMOUS glass mug that will easily hold two 12 oz. bottles. To some, that's a good thing. To me, it lets the beer get a little too warm before I can drink it, I savor what I do (even if it tastes bad) so that I can try to study and figure out what to do to make it a little better. To do that, I use the bottom shelf to cool the bottles. That is right above the crisper drawer for veggies, and the last thing you want there is freezing temps. Cool enough to keep plant cells from breaking down, but warm enough to keep them from bursting. That seems to be a perfect temperature for most of what I make, albeit, maybe a bit too cool yet for my stouts. Something closer to shelf temperature where I store it might be a bit better. Or, maybe it's the Kraut coming out of me, dunno.
I put any of the big brand near beer stuff on higher shelves, up closer to the milk and iced tea and orange juice, because as some have pointed out, that might be because I can't stand commercial stuff if it doesn't form ice crystals when I open it. Purt near frozen, in other words, to freeze the taste buds from whatever it is (probably preservatives) that I don't like in the big brand lagers and pilsners.
Now that all the opinions have popped up, perhaps it's time I started paying a lot more attention to my temperatures post boil. I know they're in the mid-high 60's (F) where I ferment, and a bit lower where I store it after bottling. That I know of, I've never lost a batch (not sure I'd know if I did short of contracting botulism on some of the stuff I've made). The lower hops content that I prefer, though, could also affect the stability and life, particularly with higher storage temperatures. Might be time to check into some peak recording thermometers at key locations.
I put any of the big brand near beer stuff on higher shelves, up closer to the milk and iced tea and orange juice, because as some have pointed out, that might be because I can't stand commercial stuff if it doesn't form ice crystals when I open it. Purt near frozen, in other words, to freeze the taste buds from whatever it is (probably preservatives) that I don't like in the big brand lagers and pilsners.
Now that all the opinions have popped up, perhaps it's time I started paying a lot more attention to my temperatures post boil. I know they're in the mid-high 60's (F) where I ferment, and a bit lower where I store it after bottling. That I know of, I've never lost a batch (not sure I'd know if I did short of contracting botulism on some of the stuff I've made). The lower hops content that I prefer, though, could also affect the stability and life, particularly with higher storage temperatures. Might be time to check into some peak recording thermometers at key locations.
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Gotta be genetic...long before I was an educated beer snob, I always thought that a cool stout or porter tasted better than a cold one!
Stuck the thermometer In one of my Schwartz beers I was imbibing on the weekend just to see what I'm serving at.
A lot warmer than i thought at 7.5 C or 18F
A lot warmer than i thought at 7.5 C or 18F
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Perfect. Assuming 7.5C, you are at 45.5F. That’s an ideal temp for a Schwarzbier, if you ask me.
Exactly yeah I've got the probe in a 3lt milkbottle set the inkbird at 4.5c with 5c set point looks like the kegs are 3c warmer than the milk bottle.
You know now that makes sence sometimes I'm sure my lager beers carb a bit more from time to time in there maybe there's just a little bit of conditioning secondary fermentation going on sometimes...
