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Messages - reverseapachemaster

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1
The Pub / Re: All About Beer
« on: October 18, 2018, 04:08:53 PM »
I could say it's too bad but honestly I can't remember the last time I read an issue. It was one of the first beer publications I read (along with Draft) and liked it for its mix of content. I gave it up along with most of my other magazines a few years ago because I didn't have time to read them.

Hopefully somebody will buy the brand and relaunch it (along with Draft) as a useful digital resource.

2
The Pub / Re: Bourbon county reaches max population
« on: October 16, 2018, 03:16:15 PM »
I don't think this is much different from what other breweries do with their stouts. Lots of breweries put out multiple variants of the same pastry stout every year. They don't usually release them all at once (but some do) but that single day release has always been Goose Island's thing.

You don't usually have to line up to get bottles of the regular BCBS but the variants are usually still limited releases most places so that's probably not going away.

3
The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 03:10:05 PM »
Jean Van Roy at Cantillon says climate change is already affecting his ability to brew lambic. Warmer weather means the cool season they need to spontaneously cool is getting shorter and they either have to brew less or brew more frequently.

4
The Pub / Re: North Carolina ABC Rules for Homebrewing
« on: October 11, 2018, 03:53:13 PM »
What is the impetus for these changes?

5
Yeast and Fermentation / Re: Saison fermentation question
« on: October 01, 2018, 04:18:43 PM »
Honestly by day three 3711 is probably close to finished with fermentation and rising the temperature will have little to no effect. If you want to raise the temperature you need to start doing it now. You don't have to raise the temperature. That strain will do it's job at 70F.

I don't agree that a saison has to be clear. It shouldn't look like a murky IPA but it's common for a saison to have a little haze to it. That strain will drop out without needing a secondary. It's your beer and rack it to secondary if you want; it's just not necessary.

6
Kegging and Bottling / Re: Ball Locks vs Pin Locks, which is better
« on: October 01, 2018, 04:09:47 PM »
I have pin locks but if I had it to do over again I would have gone the other way. The benefit to pin locks, as others have said, is knowing right away which post is which. On the other hand, it's not too difficult to break those pins which requires replacing the post. Pin locks are not made any more (or if they are newly manufactured are not well distributed) so the number of kegs available to you are finite.

Right now it's a little cheaper to buy pin locks because fewer people want them but hard to know how long that will last. Eventually I and other pin lock users will probably have to start buying conversion kits to shift to ball lock. The other big problem is that all or almost all of the newer brewing equipment is designed for ball lock so if you want to use any of that equipment you'll need to convert or buy ball lock kegs.

7
All Grain Brewing / Re: Sours
« on: October 01, 2018, 04:03:28 PM »
It's been a while but as I recall, several brewers had issues with sours.  Mainly that once you get the funk in your brewery its next to impossible to get rid of it.

Just recently I bought an old favorite commercial IPA, I noticed a certain flavor in it that wasn't there before... but it is one of their other brews... a hemp flavor.  It wasn't horrible but wasn't what I wanted when I bought this beer...I'll be very hesitant to buy there beers again now.  So, you see funk  can be great, but not if it effects everything else too.  Just something to consider.   ;-)

Proper cleaning and sanitation will avoid most of these problems. I share bottling equipment and glass fermentation vessels between clean and brett/sour beer without problems. I have some plastic carboys I only use for sour beer because I don't trust that I can 100% clean the interior.

However, the simplest solution is to just keep a separate set of equipment for sour/brett beers. Most homebrewers replace racking/bottling equipment over time. That's a perfect way to build up a set of non-clean beer equipment.

8
Beer Recipes / Re: Room for Improvement (Brown Ale Comp Results)
« on: September 27, 2018, 02:31:16 PM »
In addition to swapping out the malts for British malts I'd also try the brown malty profile rather than the balanced.

9
Beer Recipes / Re: Use for hops
« on: September 25, 2018, 02:56:17 PM »
I have hops that old in my freezer that still smell and taste great. Give them a smell and see how they are. If they still smell bright and fresh then use them as you would any other hops. If they smell cheesy, freezer burnt, or like hay/dried grass then they might be worth keeping to age for sour beer (or give to somebody who brews sour beer) but I wouldn't use them otherwise. If the shop kept them in the freezer in vacuum sealed bags then they are probably still great.

10
Ingredients / Re: Fall Beer- Apples and Cinnamon????
« on: September 17, 2018, 03:18:24 PM »
Most of what is sold here in the US as cinnamon is actually the related cassia bark.  If it is thick and hard, tightly curled and possibly forming a double curl, and reddish all the way through, it is cassia, with a very strong, hot, even harsh flavor.  Real cinnamon bark is delicate, papery, light brown and even lighter on the inside,  very gently curled.  If you can find this (not easy, but it might  be found in Latin American shops) its gentle, sweet flavor might play much better in a beer -- and be less likely to quickly overpower.  Interestingly, a major component of the real cinnamon is linalool, also prominent in hops.

And if not in Latin American shops check other regional grocery stores. I find it pretty easily in Indian stores and anywhere that sells a fair amount of Indian or Pakistani ingredients.

11
Pimp My System / Re: My Professional Basement Brewery
« on: September 17, 2018, 03:13:05 PM »
What role do the BIAB hooks have for you?

12
Yeast and Fermentation / Re: Affect of barrel aging or infection?
« on: August 31, 2018, 04:25:35 PM »
Do they taste different other than the expected barrel flavor in the barreled beer? That would be a strong indicator that what you have is an infection.

What you see could be attributable to perfectly normal barrel aging behaviors. The bubbling airlock could easily be residual fermentation by your brewing yeast or CO2 offgassing as the beer warms with the seasonal change. The change in gravity and pH could easily be the result of the beer taking on whatever spirit was in the barrel before. But those are also indicators of an infection.

Other than any unusual flavors, are you seeing any film on the beer surface or weird floating blobs in the beer? Does it smell bad in the barrel when you remove the bung? These would suggest an infection.

13
Ingredients / Re: Pilsner Enzymes for a Bread Ale
« on: August 30, 2018, 03:50:16 PM »
Tbilisi, Georgia, a land of wine, where almost everyone in the villages and many city people too make their own wine. Most of them tastes s*** though.

We have neighbouring highland people called Ossetians, they're language is proven to be descendant of anciant Scythian and Sarmatian - and so it their beer brewing tradition. Ossetians have a few words for beer and one of them is ælúton, which comes from Proto-Indo-European *helut- "a bitter drink", which is also the root word for Germanic ale.

Some people might be interested in this historic introduction.
Anyways, those parts of Georgia, where there is an Ossetian cultural influence, people brew beer, and I have to admit I haven't tasted that particular beer, but have heard that they do it with bread. I mentioned homemade wine - many Georgians don't find it unrespectful to put water and sugar in their must, so the same story here - this local bread beer is made by brewing bread and then adding sugar and local wild hops to it. Spontanious fermentation is the only way drinks are made in villages.

Thanks for providing this information. It's really interesting stuff. I'm not surprised by the use of sugar which is fairly common for making table wines all over. The spontaneous fermentation for wine is also not too surprising. I am curious how they are spontaneously fermenting a bread beer because neither baked bread nor refined sugar are good sources of wild yeast. I wonder if it's environmental inoculation or they have a way to transfer yeast from one batch of beer to the next. I'd also be curious to know whether the bread used is the same type of bread you eat or if they make a special kind of bread for brewing.

Quote
Since I find it very cheap to use sugar directly, I want to use malt and enzymes, this latter being a compromise.

Do you think 6 kg of basemalt and 2 kg of breadcrumbs would do a nice gravity wort? Or would it be possible to increase the part of bread, since I use additional enzymes?

This is what I ordered, it's Hungarian or something, I'll have it delivered through Germany:

https://www.destillatio.eu/en/distillation/mash/amylase-enzyme-3-g-converts-starches-into-fermentable-sugar/a-11044/

Definitely looks like it's just amylase enzyme. I'm not sure at those volumes you even need to add enzymes. Most base malt has more enzyme than it needs to self-convert, usually by several times. Not knowing the diastatic power of the base malt you have I did a quick calculation using conservative numbers. You should be ok going even as high as half bread and half base malt without needing to add enzymes.

I would mash for longer than normal (75-120 minutes) and test conversion with an iodine test. If you don't have good conversion then I would add enzymes and mash for another 15-20 minutes to give them time to finish the job.

14
Extract/Partial Mash Brewing / Re: Lactobacillus & Saccharomyces Q.
« on: August 30, 2018, 03:20:13 PM »
Yeah a hefeweizen yeast is not really what you want for that style. I don't think you'll have any problems with the funktown. Might come out with some atypical yeast flavor but more citrus fruit than banana/clove. That blend doesn't sour so you'll have to source lactobacillus elsewhere if it's not included in that kit.

15
All Grain Brewing / Re: pale malt difference
« on: August 30, 2018, 03:17:05 PM »
We have two or three upstart maltsters here in Colorado that I'm eager to check out. I bought pale malt, pils and vienna from one (Root Shoot). I made a NE-style pale ale with the pale malt and it's very different from anything any pale malt I've ever tried. It has a very present honey and toasted wheat bread flavor. I'd think it was the wrong grain but I weighed and bagged it myself and that's how the shop describes the grain.


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