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Messages - reverseapachemaster

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When the time comes that the freezer has problems or dies, how hard will it be to repair or replace?

All Grain Brewing / Re: Best Method to Crush Raw Wheat?
« on: March 23, 2017, 08:34:20 AM »
I mill unmalted wheat in my old corona mill set to a small gap. I hit it with a boil to gelatinize unless I'm turbid mashing.

Hopefully this gets found by all you original posters! Our club is going through a similar transition that some of you described in that we generally a drinking/sharing social once a month with the occasional competition or speaker. A few of us are putting some bylaws together and will definitely be looking through the posted ones. I'm curious how the transition went for you all and what your group looks like now. At this point we are just going to have a more organized calendar and leadership time. We are going to have a formal training/speaker/peer review at the beginning of each meeting as well as the social aspect. Do any of you have advice or were surprised at how well or poorly something went? Anything you can provide would be great as we are starting to put this in place over the next 3-4 months. Thanks all and cheers!

Is your club collecting dues, incorporating as a formal entity, or so large that having designated leadership is necessary? If none of those apply you probably only need a basic framework for electing leadership and their responsibilities. Anything beyond that might be creating solutions for problems that don't exist.

If you need bylaws for one of the reasons above then you really need to think about how little needs to be in the bylaws. The bylaws should contain what is legally required in your jurisdiction, what minimal architecture is necessary to administer the organization and any other rules that need to be durable enough that it takes a large membership vote to change them. Anything else can be administered through separate policy documents more easily changed as needed.

Kegging and Bottling / Re: Bleach solution to kill yeast?
« on: March 20, 2017, 09:53:09 AM »
If the bottles are reasonably clean then the easiest way to ensure yeast death is heat, either in a hot wash in your dishwasher or dry heat in the oven.

I use bleach to clean my bottling equipment after bottling anything with a mixed fermentation because I use the same equipment for bottling clean beers. I use one tablespoon of bleach to one gallon of water and let it sit for twenty minutes. Then I rinse with hot water and then another soak with hot water and a crushed campden tablet for twenty minutes. Then a cold water rinse. So far no problems with bottle infections in clean beers and no bleach flavor carryover.

You could do the same for your bottles although I'd probably just rinse the bleach solution out with hot water. I take the extra steps to remove bleach because plastic is porous.

Yeast and Fermentation / Re: Secondary vs primary for adjuncts?
« on: March 18, 2017, 09:10:56 AM »
Side discussion: is coffee an adjunct?  I've always thought of adjuncts as an unmalted source of fermentables.  Are flavoring additions also adjuncts? 

Sent from my SAMSUNG-SM-G891A using Tapatalk

Use of the word "adjunct" has expanded to include pretty much all ingredients outside the main four.

General Homebrew Discussion / Re: It begins...
« on: March 18, 2017, 09:06:52 AM »
Do pro brewers have some sort of responsibility to provide their customers with detailed recipes that will allow us to copy their commercial products? While I do deeply appreciate those pros who do share (I just brewed a Black Butte clone from a recipe that Deschutes shared in "Brew Your Own"), I consider that a generous gift by the brewer rather than my "right" as a consumer. I don't expect my favorite Italian restaurant to provide me with a detailed recipe for their famous red sauce...

Nobody is suggesting there is a right to a pro recipe but it has been the norm for a long time that when you buy a recipe kit that it comes with the recipe. To not offer the recipe makes the kit less valuable.

General Homebrew Discussion / Re: It begins...
« on: March 17, 2017, 08:07:15 AM »
The Destroyer

....if you are buying pre-made kits to clone a beer you like, do you really care what the grain bill is?

Maybe. I brewed a few clones when I first started. I found it helpful to be able to look at the recipe and see where those flavors came from and what proportions of different grains produced flavors I liked. If the goal is just to clone beers or brew solid recipes then I agree, it doesn't really matter.

Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 16, 2017, 08:49:13 AM »
How great would it be for judges to have actual typewriters at the tables? CLACK CLACK CLACK CLACK

All Grain Brewing / Re: "Slip Slide sparge method
« on: March 16, 2017, 08:24:46 AM »
It refers to fly sparging in the spirit of a device called a "Slip n' Slide" which is a piece of plastic that water is sprayed onto while you run and slip and slide on it.  Mostly for kids but I enjoy a good run every now and then.

Don't forget the batch sparge version "Crocodile Mile"

The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 08:16:38 AM »
Saw this around facebook yesterday where people were losing their minds about the rankings not realizing this is based exclusively on qualitative sales data.

Definitely some interesting shifts around the top half with the mergers and acquisitions.

All Grain Brewing / Re: Craft vs. Commercial Malts
« on: March 15, 2017, 08:54:09 AM »
Definitely not a subscriber to the idea that something is necessarily superior because it is local, craft, or any other buzz word applies.

There are good reasons why smaller maltsters could produce a more desirable product, such as targeting malts to particular style (e.g. floor malting) or malting heirloom varieties that are more flavorful but tougher to grow on a large scale. I've had some beers made with smaller maltsters' products to varying results. A lot of it seems to be pretty standard barley with pretty standard malting technique that produces malted barley largely indistinguishable from the large maltsters.

Does it make sense to pay a premium for a local product purely because it is local? More of a question of economics than product quality.

General Homebrew Discussion / Re: Tangy Aftertaste
« on: March 15, 2017, 08:45:07 AM »
Water is the likely culprit and the easiest to test. Definitely try brewing a batch with bottled drinking water.

Ingredients / Re: Cascade SMaSH - How much 5.5% AA hopping?
« on: March 15, 2017, 08:39:16 AM »
I'm personally not a fan of 30 minute additions. I don't think it adds anything special to the beer. I'd rather break it up between the 60 and 15 (or FO) additions to hit your bitterness target and send the rest later in the boil.

Others will disagree. There are plenty of brewers who like those mid-boil additions.

I'm a little shocked that the average for Prairie is so low... it seems like a big deal out here, of course here in Oregon we barely see any, so when it shows up it's a big deal, and it's always their limited stuff like Christmas Bomb. 

Prairie has had a long line of QC problems with their beers that justifiably earns low ratings. Personally I don't think their beers are particularly great even when Prairie is on their game. Lots of mediocre renditions of the hypiest styles that fall far short of the beers people chase in the trading market.

BA data is notoriously awful so no surprise there are some strange results out there. Hype drives a lot of those results.

Casey has some unusual business practices but the beers are well regarded off BA as well.

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