16
Beer Recipes / Re: Session IPA's
« on: May 12, 2013, 08:00:49 AM »i don't know about brett but i liked session ipas when they were called pale ales.
Then you're going to love my new session barleywine.
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Then you're going to love my new session barleywine.
17
The Pub / Re: Do you hate to be corrected?
« on: May 12, 2013, 07:56:06 AM »
If they don't want to be corrected they shouldn't post inaccurate information, especially when a quick snopes check almost always reveals whether those passed along emails/links/pictures/etc. have any merit or not.
People want to be able to post their tirades without being challenged or having to think about their nonsense. Well, facebook isn't designed for one way communication (but twitter is). Personally I gave up trying to represent truth to many people on facebook and took them out of my news stream because I don't have an interest in seeing that much crazy and those people don't have an interest in the facts even if it pistolwhipped them in the face.
People want to be able to post their tirades without being challenged or having to think about their nonsense. Well, facebook isn't designed for one way communication (but twitter is). Personally I gave up trying to represent truth to many people on facebook and took them out of my news stream because I don't have an interest in seeing that much crazy and those people don't have an interest in the facts even if it pistolwhipped them in the face.
18
Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 11, 2013, 03:45:15 PM »
Burn
19
Homebrew Clubs / Re: Do other clubs have this problem?
« on: May 10, 2013, 11:08:09 AM »
Your organization may not be big enough on its own to have a critical mass of people willing to be incredibly involved in club operations although I do agree the club needs to be more forceful about getting people to pay dues or acknowledge they are no longer allowed to participate. Could you form sort of an alliance with other smaller clubs in your area to facilitate operational tasks? If there are a few clubs within a reasonable area with small membership then there is probably 1-2 people in each club willing to do some work. Enough of those people come together and you have a very effective group of leaders.
20
General Homebrew Discussion / Re: Almost there - AL senate gives passage to homebrew bill
« on: May 10, 2013, 09:28:48 AM »the part that drives a pick up truck and eats bbq
Like Texas, and most of the south, that's the entire state.
21
General Homebrew Discussion / Re: Drinking while brewing
« on: May 10, 2013, 09:27:11 AM »
I only drink while brewing if I am night-brewing, which is very rare. I suspect I'd make some terrible homebrew after drinking several of its cousins.
22
Yeast and Fermentation / Re: Saison help
« on: May 10, 2013, 07:00:46 AM »
It may be an issue with the Wyeast 3724 but not WLP565 because I usually only see the complaints associated with the Wyeast strain (but that may not be accurate).
I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.
I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.
23
The Pub / Re: A bomber is rarely a good deal
« on: May 09, 2013, 08:35:30 AM »
This harkens back to the discuss a month or two ago stemming from the NYT article about bottle sizes and prices. I've yet to be convinced why a large format is superior to a 12oz (or less) bottle size other than it's more profitable for the brewer.
24
Kegging and Bottling / Re: Bottling in growlers
« on: May 08, 2013, 04:44:35 PM »
Counter pressure filler
25
Commercial Beer Reviews / Re: Tank #7
« on: May 08, 2013, 04:40:40 PM »
It's a touch sweet but overall an excellent saison. It's a beer I see overlooked at a lot of places.
26
Beer Recipes / Re: Pilsner Malt for hoppy blonde?
« on: May 08, 2013, 08:38:29 AM »
Could also make a very hoppy saison, tripel, or BGSA.
27
General Homebrew Discussion / Re: Room Temperature after Bottling
« on: May 08, 2013, 08:28:48 AM »
I leave all of my beer at room temperature which over the course of the year can range from 65F to 80F. We don't believe in basements in Texas so there's nowhere cool to keep all the beer and I don't have enough fridge space to put everything in it. I would keep it cooler if I could.
28
Hop Growing / Re: Hops in pots 2013 (second year)
« on: May 07, 2013, 09:23:19 AM »
wow that is way better than I am doing here in Texas.
29
Yeast and Fermentation / Re: Advice on lager and reusing the yeast cake
« on: May 06, 2013, 06:32:21 AM »
If you are brewing right away on the cake then there's usually no real benefit to rinsing first unless you added something to the first beer in the fermentor that might carry through (spices/coffee/chocolate/etc.). If you are brewing four beers consecutively on the same yeast it might be worthwhile to rinse the yeast after the second or third batch just to reduce the amount of trub you have in the fermentor, especially if you are using a fermentor with minimal head space.
30
General Homebrew Discussion / Re: Cidery Taste in Biere de Mars
« on: May 02, 2013, 07:39:49 AM »
I wonder if by "cidery" you just mean it is a little thin and you can taste the alcohol. There's really nothing you can do now that it is bottled but time should help mellow some of the boozy character.