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Messages - reverseapachemaster

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Beer Travel / Re: Portland and Seattle
« on: April 14, 2014, 06:38:39 PM »
I destroyed Portland and Hood River, took a break in Seattle and now I am trying to slay the bend ale trail.

So far I am very jealous of you locals. I'm not even a big ipa fan but I have really enjoyed the ipas up here.

Ingredients / Re: A beer by another name.
« on: April 08, 2014, 07:20:59 AM »
I name each of my beers Bud Lite. Really confuses people.

How old is it? My first thought is that it just may not be old enough that the pedio hasn't had a chance to finish souring the beer and/or the beer hasn't been dried out enough by pedio and brett to make the sourness stand out.

Lactic acid certainly will add more sourness to the beer but I would be cautious about adding too much. Keep in mind that you are just adding acidity with no other flavor components than the acidity itself so not only will you change the ph but you'll also change the flavor. I would add it directly to the beer ahead of packaging and add a small amount, let it dissolve for a few hours and then taste check and test the ph.

Hop Growing / Re: Recommended Hop growing medium
« on: April 08, 2014, 07:12:57 AM »
I agree with the above comments. If you have decent luck growing other vegetables/herbs/fruit in your native soil then you'll probably be fine using your topsoil mixed with compost and some mulch on top to retain moisture. If you have problems growing other stuff then you might want to look at buying topsoil to fill in the raised bed and mix that with compost. That's what I did.

Equipment and Software / Re: Recipe designer software
« on: April 05, 2014, 09:10:36 AM »
Thinking about brewing software as "recipe design software" overreaches what the software will do. It won't design the recipe for you, it's just going to help you with the math to figure out basic attributes.

Ingredients / Re: How to tell if a malt is under modified?
« on: April 05, 2014, 09:02:50 AM »
Lower lintner doesn't mean necessarily undermodified it just means less diastatic power. As grains are kilned to a higher temperature there is less diastatic power so that will be a reason why some grains have some diastatic power but not as much as lighter-colored base malts.

The undermodification relates to the malting process before the grain hits the kiln. Usually floor malted grain is less modified than typical base grain. I know Weyermann makes a floor malted pilsner malt. Other central European maltsters may also sell floor malted grains but I'm not sure how easy they are to find.

Ingredients / Re: Don't try this at home
« on: April 05, 2014, 08:57:25 AM »
Some of the hop material might settle out and you'll get a few inches of beer. I bet it's really bitter and astringent.

Worth diluting it with more wort and seeing how it turns out. Maybe you've created an entirely new hopping method.

All Grain Brewing / Re: Wheat beer/ Decoction mash question
« on: April 05, 2014, 08:54:51 AM »
I'm a believer in the effect of decoction mash but it is subtle and not always worth the effort. I don't usually see it done with American wheat recipes but you can do a decoction mash with anything, so try it out if you want and see what you think.

It's very easy to do a decoction mash with a cooler mash tun. You just need a medium to large pot and your stove or other heating element to boil the decoctions.

General Homebrew Discussion / Re: A Yeast Hypothesis
« on: April 05, 2014, 08:50:09 AM »
That Pabst Ale strain is not much different from Chico or any other neutral strain.

General Homebrew Discussion / Re: COCA NIPS
« on: April 05, 2014, 08:48:02 AM »
I tried putting my nips in the beer but I don't think they imparted any flavor.

Commercial Beer Reviews / Re: Miller Fortune
« on: April 03, 2014, 08:30:23 AM »
I think PBR here is in the $5-6 range along with Lonestar or Busch and the like. If I can get a hold of Schlitz 1960's formula happiness ensues.

I seem to think there was a BYO issue not too long ago with old school American lager recipes.

Equipment and Software / Re: Cork Problem
« on: April 03, 2014, 08:26:01 AM »
Or increase the size of the carboy, stick your hand in to get the cork out and use the bigger carboy to make more beer in the future.

Equipment and Software / Re: brew nanny
« on: April 03, 2014, 08:21:08 AM »
What happens when you have a really active fermentation, one of the ones that requires a blow off tube, what does all that krausen forced into this device do to it?

Really good question.

Ingredients / Re: Favorite Flavor/Aroma Hops for AIPAs
« on: April 03, 2014, 08:18:27 AM »
No chinook? I really enjoy the pine/citrus mix in a pale or IPA.

Commercial Beer Reviews / Re: Miller Fortune
« on: April 02, 2014, 07:02:02 AM »
This is the beer that is "un-distilled" but meant to target liquor-drinking crowds, right?

It must not be selling well because I've seen it in the clearance bin at a few places.

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