Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - reverseapachemaster

Pages: [1] 2 3 ... 143
Yeast and Fermentation / Re: Primary for 5 weeks?
« on: November 25, 2015, 08:56:50 AM »
I've left clean beer in primary (intentionally) for over a year and brett beers for 2.5 years. No off flavors from extended contact time. I would not be worried about the difference between four weeks and five weeks. I would be more concerned about leaving beer best consumed fresh hanging around for a month before packaging.

Use of the BJCP name and titles is probably without permission and a violation of the BJCP organization's intellectual property.

BJCP judges taking money for judging in violation of the BJCP rules can and should be stripped of their titles. It is part of the rules of being awarded a title under the BJCP. It's not just a technical issue with the rules but once judges feel comfortable taking pay for their work you are on the precipice of a series of other problems. Once judges start taking money for judging there is less of a chasm between taking money for judging a particular way and objectively judging beer. It also means judges may start to feel they can auction off their services and competitions will end up with fewer highly ranked judges.

Beer Recipes / Re: redeveloping American Wheat recipe
« on: November 24, 2015, 09:55:28 AM »
Think about trying to find red wheat rather than white wheat. I find white wheat is often less flavorful and more doughy. It tends to get lost in a beer. Red wheat has more of what you think of wheat flavor.

Beer Recipes / Re: Trying To Build A Caramel Brown Ale Recipe
« on: November 21, 2015, 09:13:03 AM »
You don't need the carapils unless you are looking to build body in a way you can't with your mash profile.

Crystal 60 is sort of generic caramel flavor IMO. It gets lost in a beer really quickly. I find C40 is more like candy caramel while C80 is more like a rich caramel sauce. I would probably cut the C60 and do mostly C80 with a smaller amount of C40. That is, if you're really trying to get a big caramel flavor.

General Homebrew Discussion / Re: Mosher Historical Beer Myths
« on: November 21, 2015, 08:48:38 AM »
Something to consider about myths vs. dispelling myths is that brewing was not monolithic in any European community until the late 19th century forward as large brewing operations squeezed out the majority of smaller local breweries and home/farm/village brewing practices. We can't act like what was true in one part of a region was necessarily the way all brewing occurred and that is absolutely true when comparing urban versus country practices in any given area. A good example of this is the belief that lager brewing in Germany only occurred during cool months. That may be true in urban areas where breweries were heavily monitored and taxed but in rural areas where regulation was lax or nonexistent brewing occurred as needed and those lagers may have been bottom fermented in cold months but top fermented in warmer months, suggesting either the use of a mixed culture or the ability for lager yeast to ferment comfortably at warmer temperatures. (See Beer in the Middle Ages and Renaissance)

Can we definitively say that beer was never aged in caves anywhere in Europe? Doubtful. There would have been abandoned natural and mining caves available. Were all of these difficult to reach? Probably not. For brewers in rural areas with access to abandoned caves it might have been an easy opportunity to store beer without taking up space in cellars or barns. It would take quite a bit, in my opinion, to exclude the possibility that any region found brewers aging or fermenting lagers in caves.

We do have to exclude marketing stories and brewer's lies along with would-be brewing historians who merely repeated marketing tales or whatever some prior author had written but we also do not do ourselves any favors replacing a marketing fabrication with a fabrication that treats brewing as though there was only one way it was done.

General Homebrew Discussion / Re: Malt by the ounce
« on: November 21, 2015, 08:27:05 AM »
It does seem like many of the shops that used to sell by the ounce have moved to only selling by the pound or half pound. I know two of the local shops here sell by the ounce and will ship. and I suspect you could find many other smaller shops selling online that will sell by the ounce.

Beer Recipes / Re: Coffee Blonde Ale Recipe Attempt
« on: November 20, 2015, 08:22:11 AM »
You definitely need to partial mash that flaked wheat unless you're looking to add starch to the beer, which you probably aren't. I'd probably use a pound of base malt just to make your numbers easy and subtract the appropriate amount of extract.

You won't have a problem getting color extraction from the coffee. You're actually not using enough coffee to make a noticeable color contribution.

Ingredients / Re: Debittered/Aged Hops: Observations
« on: November 19, 2015, 09:13:15 AM »
Thanks, I'll post back anything interesting that happens. One item of note is that the "debittered/aged" hops still pack a hell of a bitter wallop. I had calculated in the realm of 6 ibus based on age, variety, and DeGarde's IBU estimates for aged hops; BUT the final wort tastes like it's holding 25-35 IBUs (pretty bitter wort - hopefully that'll help keep the lacto at bay I guess).

The Bruery tested a bottled of Cantillon and clocked the IBUs around 30.

Beer Travel / Re: Riverside, CA
« on: November 19, 2015, 09:10:48 AM »
There are some good breweries out there. I don't care much for that inland empire but it is a rapidly growing area both in terms of population and number of breweries.

The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 19, 2015, 09:05:32 AM »
I would venture a guess that Ballast Point branded spirits are more valuable than the actual spirits Ballast Point produced that are getting spun off. With the intellectual property for Ballast Point spirits Constellation can buy bulk spirits and package them under the Ballast Point name and/or build in a new distilling operation.

All Things Food / Re: Kimchi
« on: November 19, 2015, 09:01:57 AM »
Isn't this salted fish? Salted fish is already fermented and dried out so it should not be a health risk. Alternatively you could use shrimp paste (as used in Thai curry pastes) or fish sauce.

General Homebrew Discussion / Re: 2016 NHC Medal Categories?
« on: November 18, 2015, 09:31:40 AM »
I'd still be hesitant to enter until we see how judges are going to treat the new wild categories especially if your beers are significantly different from the classic Belgian styles or a berliner.

The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 18, 2015, 09:25:08 AM »
Except the sale didn't include the distilling side

I haven't seen anything that credibly reports the distilling operations as excluded from the sales.

Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 17, 2015, 09:22:31 AM »
I would be inclined to open the bottles and add fresh yeast and additional priming sugar and then store the recapped bottles at a warmer temperature. By cold crashing you reduced the number of yeast and left them behind in a stressful environment. That's not a recipe for fast carbonation. You've also added enough priming sugar to get around 1.5-1.7 carbonation assuming your temperature reading at 68F represents the actual beer temperature. Even if you get the beer to maximum possible carbonation you'll still have a beer with carbonation closer to a gravity pour and less like a fully carbonated beer.

All Grain Brewing / Re: Off-Flavors: How do I get rid of them?
« on: November 17, 2015, 08:43:05 AM »
It will be far easier for you to diagnose problems with your brewing process by stripping away all the unusual ingredients. It's hard to know if you're getting an off flavor from a fruit or something in your mash process. You can brew with those ingredients once you get your all grain brewing down.

Pages: [1] 2 3 ... 143