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Messages - reverseapachemaster

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1

Seriously: what is it with AHA and peat?  ;)

I've never looked at a swamp and wished I could light it on fire and eat it.

2
General Homebrew Discussion / Re: Lost and Found Beer Stories?
« on: June 21, 2016, 08:04:19 AM »
My first all grain batch I got ambitious and tried to get into water chemistry. I was doing okay except I forgot to flip the digital scale from oz to g and added ounces of salts to the water. Needless to say it was very salty. I went ahead and bottled it and ended up using most of the batch to boil hot dogs. I forgot I had several bottles and discovered them three years or so after I brewed it. It gushed and tasted like the liquid from a can of black olives. Needless to say I dumped those bottles.

3
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 08:51:11 AM »
If you pitched 350ml of slurry into each vessel and each has five gallons of beer then you might have pitched sufficient volumes--if the slurry was fairly fresh. Pitching rate calculators tend to assume viability nosedives relatively quickly. If the yeast was a couple weeks old it was probably enough but if it was a couple months old (and I mean from the end of primary fermentation from the harvested batch) then you may have underpitched by 50% or more.

Personally I'd pitch the 34/70 and get fermentation going rather than keep waiting and seeing what happens.

4
Ingredients / Re: Pekko Hops
« on: June 20, 2016, 08:38:37 AM »
I take offense at the Pekko-brand marketing material (re: http://www.adha.us/sites/default/files/uploads/logo-pekko.jpg).  There's a subset of craft beer attitude that is entirely adolescent; meaning, I personally need to be done with it.  It has no place for those who have any kind of respect for women, and their marketing style doesn't appear to have anything to do with good hops.  Passing it up and staying clear of whomever is http://adha.us.

It is particularly unusual and unnecessary advertising for hops.

5
What do you want to accomplish by improving your brewing system? Are you seeing a quality issue (e.g. with the inconsistent mash temperatures)? Just looking for greater convenience (e.g. not have to transfer back and forth between the boil kettle)? Or are you just looking for something to tinker with even if you don't need to?

6
All of it.

7
I just racked 4 lbs. of blueberries onto a hoppy IPA I was brewing that had developed a stuck fermentation from lack of sugars.  I understand that a new krausen will form, and I was also wondering about how the gravity will be affected by it?  Anybody know anything?  I am a novice at this, although I am as fascinated by homebrewing as anything I have ever found, and I am trying to learn it all as fast as I can.

What do you think you mean when you say, "developed a stuck fermentation from lack of sugars"? A stuck fermentation occurs when there is an excess of unfermented sugars that indicates the yeast failed to reach expected attenuation.

Adding fruit will add sugar and water to your beer. The sugar will ferment out and the water will dilute the beer. You'll end up with a drier beer than what the recipe called for but you'll also hopefully have plenty of fruit flavor to carry it along.

8
Kegging and Bottling / Re: Priming sugar amount
« on: June 17, 2016, 07:32:24 AM »
I wouldn't worry about it.

9
Kegging and Bottling / Re: Cold-brew coffee on tap?
« on: June 15, 2016, 07:12:28 AM »
You don't want to use CO2 with coffee, which is why you see nitro systems pushing coffee. CO2 will dissolve into the coffee and create harsh, bitter flavors. We like CO2 in beer in part because it lightens the beer and scrubs the beer off the tongue. In coffee it does the same thing. It results in a coffee that is thin and cuts all the oils in the coffee that contribute to desirable flavors, leaving behind more of the roast compounds and tannins. The end result in an unpleasantly harsh beverage. Nitro doesn't dissolve very well into coffee and leaves the flavor intact.

Why not just make a larger amount of cold brew and keep it in the fridge for a few days?

10
All Things Food / Re: Sauerkraut Fun
« on: June 15, 2016, 07:00:32 AM »
Although I have been brewing for years and it's the same process I still get a little weirded out by seeing food bubbling.

11
Going Pro / Re: Starting wage for Cellar position?
« on: June 13, 2016, 08:31:04 AM »
I hope you all realize that you're going to be burned at the stake at the next inquisition?

Just sayin...
What do inquisitors make these days?

Depends on whether they get tips.

12
All Things Food / Re: Low n Slow Pork Butt
« on: June 13, 2016, 08:23:50 AM »
I smoked a pork pork butt yesterday myself. Tried to capture the flavor of kalua pork I enjoyed in Hawaii a few months ago. Seasoned with pink salt (didn't have the traditional red salt on hand) and wrapped in corn husks (can't find traditional banana or ti leaves right now). Smoked over mesquite all day. Threw a little foil over it when it stalled around 160.

First time working with this cut. Really liked how easy it was to work with. The brisket I also smoked turned out okay but was more of a PITA.

13
Extract/Partial Mash Brewing / Re: Brew Kettle Size
« on: June 13, 2016, 08:17:11 AM »
Think about how much beer you may want to brew in the future. Kettles can be expensive but the difference between 7.5 and 10 gallons is a lot less than buying a 7.5 gallon kettle today and a 10 gallon one down the road. 7.5 gallons pretty much cuts you off at six gallons with a sixty minute boil or five and a half gallons with a ninety minute boil. Will you ever want to brew a bigger batch?

If you have a standard electric coil stove you'll fight to get five gallons of wort to boil. It will happen but in my experience you'll spend about an hour trying to get to boil. It's also a lot of weight on the burner and long term high heat that risks burning out the element, wiring and/or infinity switch. It's not the cheapest fix and if you blew it out once you'll probably do it again in the future.

If 7.5-8 gallons is enough kettle space for you then I'd suggest thinking about a turkey fryer. You can get one with a kettle for a very reasonable price. People often unload theirs on craigslist. You could probably get one with a kettle for $20 or less if you live in an urban/suburban area.

14
Events / Re: 2017 NHC Date and Location.
« on: June 12, 2016, 11:36:14 AM »
Maybe the AHA? I am not aware of any major lobbying efforts on that point. The bill of lading isn't that big of a deal (it's just filling out a form) and having people sign up to be a member of a club at the front door of an event isn't that big of a deal (also just filling out a form) but prohibitive for a large event like NHC.

15
Events / Re: 2017 NHC Date and Location.
« on: June 12, 2016, 08:32:00 AM »
Yeah, I think we still have a few legal issues to work out in TX, though I'm not that up on pouring laws at festivals, etc.

There's a number of problems here just with homebrew. The TABC requires bills of lading on all homebrew leaving homes for pouring at events and any organized tasting or event requires that everybody in attendance be members of a club. TABC also has problems with commercial beer and homebrew being served at the same time or as part of the same event.

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