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Messages - reverseapachemaster

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1
It depends on what you consider probiotic and why you want to consume it.

If you just want to consume a variety of yeast and LAB then pretty much any unwashed fruit or vegetable will do the job.

2
All Grain Brewing / Re: starting all grain brewing
« on: Today at 09:23:47 AM »
I bought a ten gallon cooler because everybody says someday you'll want the extra space. In six years of all grain brewing that hasn't been the case. I generally brew small batches and bought a two gallon cooler for that purpose. You can brew smaller batches in a larger cooler. The problem is the geometry changes which can have an effect on efficiency and definitely affects your ability to maintain temperatures. The smallest volume I will do in the ten gallon cooler is three gallons and I'll see a loss of both efficiency and temperature.

Think about how you brew and how you will brew. Will you ever want to brew bigger batches of fairly stout ABV? Desire to fill two kegs off a single batch? If so, you probably want the larger cooler. If you feel like you struggle to polish off five gallon batches then you probably want to go smaller.

3
Commercial Beer Reviews / Re: Prairie Christmas Bomb!
« on: Today at 09:16:28 AM »
I'm glad you had a good experience.

We've had Prairie in our market pretty much from the beginning because we're one of the closest urban areas to Tulsa and one of the few without a local wild/sour/saison/brett competitor (at the time). It's been at least a couple years since I've bought any of their beers because they had so many problems with infections in non-sour/brett beers (like Bomb! and Noir) and IMO not worth the price charged.

4
The Pub / Re: Whiskey
« on: Today at 09:12:31 AM »
Whistlepig = MWGP as do most Rye's.

I was in a bar in Baltimore last night and they had a bottle of "local" Sagamore rye so I took a glass. Sure enough when I looked it up it was Midwest Grain Products. Tasty stuff, but not from Baltimore. ;)

This is one area where I feel the TTB does its worst job regulating the industry. If you buy fermented product (whether it is wine or spirit) from another business you should not be able to even intimate it is a local product just because you repackage it locally. I don't mind that businesses buy industrial wine/spirit but be honest that you aren't the producer, just a packager or blender.

5
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 08:52:58 AM »
I've brewed several beers with 34/70 around 65F using typical ale timeframes (several days of primary fermentation and packaged 10-20 days after pitching). No off flavors. If yeast are the culprits it would be a defect in your process (e.g. severely underpitching or pulling off the yeast way too early) rather than the choice of yeast or using an accelerated schedule.

6
All Grain Brewing / Re: decoction mashing / home brewing myths
« on: December 05, 2016, 08:49:18 AM »

There is a ton on nonesense in there, for example, "Complex sugar, formed by Beta during the maltose rest...."  The stuff on amylopectin may be correct.

No kidding. Some bizarrely incorrect information. I think my favorite is, "It is a story conceived by marketers." WTFLOL?

If this is the same guy on HBT then...wow. A beacon of misinformation.

7
Ingredients / Re: Cocoa nibs, loose or sack?
« on: December 05, 2016, 08:31:41 AM »
I'm more fond of soaking in liquor and then adding the liquor at packaging. After soaking for several days most of the flavor is extracted from the nibs. What is left is less soluble. Adding the nibs to the beer is making more of a mess at packaging then it's worth. Vodka is fine if used in small quantities but whiskey is a better choice IMO.


8
Beer Recipes / Re: session IPA
« on: December 03, 2016, 11:17:44 AM »
Getting good hop character is easy, getting enough malt base in a 1.040-ish beer to carry 50 IBU and late/dry hops damn near impossible IMO.

Not anymore ;) Someone could add 12% carahell or carared, and when the wort is not oxidized the caramlats don't taste cloyingly sweet, and serve as malt backbone. Homo this goes for you as well. My pale ale is 12% carared, and 50% pilsner, 50% pale ale malt. It has malt flavor for days...

At 112% it must have fantastic malt character.  8)

9
The Pub / Re: Whiskey
« on: December 03, 2016, 10:43:37 AM »
Picked up a bottle of Alexander Murray Bon Accord at a Costco in SC for $24.

I wasn't expecting much from a no age, no distillery information scotch which simply said Highland. It was alcoholic at first to the nose and kinda boring. I kept thinking it needed more character so I poured another glass just to be sure. Then last night it took two glasses to confirm it was not that complex. As I look at the half empty bottle I'm thinking it might take another bottles to truly decide how boring it is in reality. Would be great for a party where foods are served as it would not be overbearing on the palate or for someone who was trying to ease into scotch. At 24 bucks I may pick up another bottle or two just for having if I go to a party or don't want to wreck my palate. I mainly drank it last night because I knew the palate would be just fine this morning for proctoring a BJCP exam.

More or less my feeling on most blended scotch in the $15-30 range.

10
General Homebrew Discussion / Re: Carboy headspace
« on: December 02, 2016, 08:41:39 AM »
"Blankets" of co2 is a bit of a falsehood. Unless the beer is actively generating co2, the co2 that escaped during racking will simply mix with the rest of the air.

If racking to a second fermenter, purge with co2 first and fill to the neck.
Am I correct in assuming that in the case of racking on fruit and creating a true secondary fermentation that the air will be pushed out by the co2 and when fermentation is done there will only be co2 left?

This is true as long as CO2 continues to dissipate from the beer and you maintain positive pressure. Once secondary fermentation ends and pressure in the carboy drops air starts to creep in and mix with the CO2. It's the same reason why we don't have a layer of CO2 over the earth although it is constantly produced by living creatures.

This process is so slow in typical fermentation vessels that we do not detect its effects; but that does not mean it isn't happening.

11
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 08:37:53 AM »
Lacto like warm temps ~48c, you will certainly want to hold and maintain that until you reach your maximum acid level which will be 1.8-2.2%. Holding that temp will also kill any other yeasts that you don't want.

Yeast survive at that temperature. They don't reproduce well above 100-105F but cells do not die. Once the wort cools in the fridge the yeast will resume reproducing and fermentation.

Quote
Its as simple as making some starter wort, and throwing a handful of uncrushed grain on top. Hold at 48c for 3-5 days, the grain will sink and you can just pour the gut off the grains. You could easily make 2l use 1l and put the remaining 1l in a sealed mason jar in the fridge for later. Your acid % with this method will be about 1.25%, but its easy enough to titrate and figure it out for sure.

This is a fine process for what you are doing because you use such a small amount of soured wort in a batch; however, it is a bad beer waiting to happen at a larger scale. Using luck of the draw to culture off grain increases the probability of off flavors in the beer because the volume of off flavor compounds is far greater in a full batch soured in this method over five percent or less that you use. That's not to say one cannot ever get a good sour beer out of this process but the probability is not great. That's why most brewers kettle souring use selected lactobacillus strains.

12
Kegging and Bottling / Re: Green beer bottles?
« on: December 02, 2016, 08:25:11 AM »
I was excited to see Saison Dupont in a BROWN bottle recently.

All the 330ml Dupont beers are brown bottled.

AFAIK the 330ml bottles have always been brown but Dupont is moving the 750ml bottles to brown as well.

As much as a handful of American saison brewers wax philosophical about the magic of green bottles and how Belgian saison brewers intend for skunking to be part of the beer's character that's just not true. It was cost prohibitive to get brown 750ml champagne bottles in Belgium for a long time. Somebody asked Brasserie Dupont about this and that's the response they gave.

13
Yeast and Fermentation / Re: Wyeast 1968 stops early?
« on: December 02, 2016, 08:20:07 AM »
Kick the fermentor to rouse the yeast.

14
Ingredients / Re: Zesting method?
« on: December 01, 2016, 08:52:54 AM »
I'm in the vegetable peeler camp. You just need to use a lighter pressure so you don't dig into the pith. Fast and easy.

The only exception will be citrus fruit with incredibly thin skin, like a clementine. That needs a microplane because it's nearly impossible to avoid pith otherwise.

15
The Pub / Re: What's the Weather Like Where You Are?
« on: December 01, 2016, 08:45:19 AM »
We had a brief interlude with winter. It's back to 65F days. So still pretty much fall.

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