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Messages - reverseapachemaster

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Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 26, 2016, 07:48:06 AM »
I 100% disagree.  If you make a clean ale with proper fermentation who cares if its 34/70 or a clean ale strain.  A snob would care, and I gotta tell ya, if you are brewing for a snob you're always doing it wrong...

They taste different; I don't care about the authenticity of using one type of yeast over another.

Conventional homebrewing wisdom has always been if you can't get into the 40s get into the upper 50s with US05 to emulate a lager because supposedly no lager strain could ferment that warm without creating a myriad of off-flavors. But that has been discovered to be untrue, at least for some strains (particularly 3470). Brewers without temperature control are not limited to ale yeast but are still welcome to that option if they prefer.

The Pub / Re: Spelling and Grammar
« on: October 26, 2016, 07:40:48 AM »
I think this is a forum about homebrewing.  If there is a proper English forum you may want to seek it out and discuss your grievances.  I for one could care less if someone doesn't practice proper English during informal conversation.  You may call it what you will, but I would bet you a round of beer that you wouldn't correct someone at a bar.  What's the point of doing it here?

Sent from my SM-S820L using Tapatalk

Not every person who reads the forum counts English as their first language. Improper spelling and grammar can be confusing to somebody who is not familiar with common misspellings and incorrect grammar in English. We could certainly scare off some of these readers with:

Let's eat Grandpa!


Let's eat, Grandpa!

Homebrew Clubs / Re: Input requested on homebrew club meetings and events
« on: October 24, 2016, 08:17:17 AM »
If your goal is to continue to grow the club then you may want to think about doing more visible events like a group brew day at a LHBS where potential new members are plentiful or group brewery tours because some pro brewers also homebrew and may be interested in joining.

Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 23, 2016, 10:22:57 AM »
You can easily ferment 3470 at that range and get the expected lager flavor. I've used it several times this year in the mid-60s and get a beer that tastes like it was fermented cooler. (I didn't lager those beers after fermentation so they still have something of an ale feel to the grain character but as far as fermentation it's unmistakably 3470.)

That said, the most obvious difference you will see and taste will be in using pale malt rather than 100% pilsner as a base. You'll end up with a beer that tastes a lot more like a loving tribute to an older generation of APAs than PU or similar bopils. That is not necessarily a bad thing.

Yeast and Fermentation / Re: Wyeast 1318
« on: October 23, 2016, 10:14:26 AM »
The process and results will be the same as harvesting from the dregs of any other sacc strain. What you harvest will only be as clean and pure as the yeast that went into the bottle and your harvest procedure.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 23, 2016, 10:03:52 AM »
Are there any free papers or cheap books on LODO brewing?  I'm interested in the chemical reactions that cause oxidation of malt polyphenols etc. but don't want to spend $200 on books by Narziss and Kunze.  Also, if the highlighted passages above from Kunze are any indication he doesn't get into the chemistry of how oxygen causes these reactions.  Does Fix get into the chemistry?  Any free publications?  I acquired a bunch of brewery manuals and Center for Brewing Studies seminar notebooks at an estate sale last year but they are from the late 70's.  They mention possible staling from wort oxidation but also say it is speculative.  Again from the 70's.  I could do a Google search for papers but if you guys know of any it would be appreciated.

Kunze and other brewing texts might be available through circulation in a large city's public library or a large public library's ability to source the book from other public libraries. If you happen to live near a university with a brewing or food science program then they might have a copy or be able to obtain a copy on loan from another school. (Might have to slip a student a few bucks to make the request for you.)

There is a lot of research ongoing about oxidative reactions in food (not just beer). There are a number of brewing and food science journals out there with published articles on the subject. Generally these publications sit behind paywalls or are on paid databases but public libraries and college libraries tend to have at least some access so you might be able to find more useful information for free or for the cost of a library card.

General Homebrew Discussion / Re: Old brewing magazines
« on: October 23, 2016, 09:43:24 AM »
I love the convenience of online info but I still like reading on paper. This is especially true around liquids where losing the paper means I have the online backup and don't have to worry about getting my laptop or phone wet or broken.

I have a stack of various magazines that I periodically go through and cut out what I want to keep and recycle or toss what I don't. I generally only keep the recipes and construction tutorials out of homebrewing magazines. Eventually the recipes will probably go into a digital format (either scanned or xml) but keeping four or five pages instead of the whole magazine cuts down the storage space considerably.

General Homebrew Discussion / Re: American double ale
« on: October 20, 2016, 06:51:05 AM »
I don't think this is new so much as it is among the several amorphous names used around American strong ales that don't carry a specific meaning. For some breweries it's what they call one DIPA to not have two DIPAs on the menu. For some it's an American barleywine. For others it's thrown on an unspecific stronger pale beer that doesn't fit neatly into any other category.

Wood/Casks / Re: Oak in a Solera
« on: October 18, 2016, 07:15:35 AM »
One cube is not going to do anything. You won't notice it no matter how fresh the oak. It's just not enough for an appreciable effect.

The answers to your question lie in how much oak character you want in the beer and what kind of oak character you desire (oak flavor v. rum flavor v. tannins). At some point the oak flavor will become neutral and you'll either need to add more oak or accept that this is what happens. The slat may be overkill and if it came from a hardware store it likely contains preservatives you don't want in the beer.

As an aside, I'd caution against using any kind of keg for souring beer unless you are strictly using lacto and sacc because the keg is going to do too good of a job keeping oxygen away from the beer. A small amount of oxygen is necessary to develop good brett flavor. Even using an airlock or stopper doesn't seem to be enough but opening one of the posts will be too much oxygen.

Hop Growing / Re: Drying hops
« on: October 15, 2016, 09:19:41 AM »
I would use them as is but adjust the amount up to account for the water in the weight.

General Homebrew Discussion / Re: Did NB sell out?
« on: October 14, 2016, 08:33:07 AM »
If true, I suspect one plan is to use the shops as another marketing arm. Now that they have several craft(y) brands and a large number of import brands they can package clone kits for sale not only in those shops but everywhere ABI products are sold. The kits advertise the beers and homebrewers brewing the beers become marketers for ABI beers. The shops can run homebrewing festivals where they pour ABI products and have competitions for brewing the kits.

The shops are also another data point on popular styles and ingredients. They can see what styles are selling the most in kits and what hops are most popular. They'll even be able to track by geography what's popular. Then they can dictate new products and where to release products based upon that data in combination with other market data.

Beer Recipes / Re: First AG Recipe, looking for some opinions
« on: October 14, 2016, 08:05:12 AM »
Thanks for the feed back everyone. I will be cutting the barley as suggested. I had read somewhere about throwing whole bean coffee (without grinding it at all) in at the last 5 minutes of boil. Apparently by not crushing the beans you don't release as much of the bitter flavors into the wort but it requires you to utilize more coffee. That's where my original 1 lbs figure came from. Has anyone else heard of this? I was also think about even just putting it in while I cool the wort to also help limit the buttering effects. Thoughts?

Grinding coffee too fine and steeping at too high of a temperature are two ways of over-extract coffee and create excess bitterness, so I suppose your process is one way to accomplish a less bitter coffee flavor. It's not the most efficient and not necessarily the process that will produce the best flavor.

A far better hot side approach would be to coarsely grind the coffee (French press consistency) and add the beans to the wort after the boil and after the wort has dropped to 200F. Let the beans steep for 5-10 minutes. Then pull the ground coffee and chill the wort down to fermentation temperatures. Doing this you shouldn't need more than around an ounce of coffee per gallon of wort.

Adding coffee cold side is another popular approach and IMO produces a better flavor, either steeped in the beer prior to packaging or as a cold brew added to the bottling bucket or keg at packaging.

General Homebrew Discussion / Re: Quick turn around on Bavarian Weis
« on: October 13, 2016, 07:56:46 AM »
No problem with this at all.

Yeast and Fermentation / Re: Vermont Ale Yeast - what styles?
« on: October 11, 2016, 08:24:42 AM »
These are all variants on the Conan strain. There's no reason why it wouldn't work across a range of pale beers of either US or UK origin. Blonde ale, Am. wheat, ESB, bitter, mild, barleywine, etc.

You mention it "won't actually have the English character" but I guess that depends on what you think "the English character" is. There are a number of older English strains that exhibit a strong peach character like Conan. Most have dropped out of use for one reason or another but if one were to troll around the commercial yeast banks they can be found.

General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 07:33:05 AM »
Sour brewing is also more popular.

Way more barrels floating around in homebrewing circles, made available by more smaller distilleries using five to fifteen gallon barrels.

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