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 ... 171
Beer Recipes / Re: Help with Wild Yeast beer
« on: August 26, 2016, 07:39:34 AM »
You're several years behind trying to get into that game and the information on how to buy and prepare plates and use a loop are already fairly well disseminated.

The language in the kickstarter is gimmicky. Yeast traps? Special yeast food? Come on, man. It's just plates, extract and agar.

Yeast and Fermentation / Re: infected
« on: August 25, 2016, 09:58:43 AM »

Acetic acid can be produced in sufficiently problematic volumes by brett without the presence of an unwelcomed infection or barrels. Enough oxygen could have been introduced during racking that he ended up with a mess of acetic acid.

Yes, but is that also true if there has first been a sacch fermentation?

Yes, perhaps even more likely without sacc fermentation. Brett throws acetic acid when it has access to glucose and oxygen. The absence of a sacc fermentation means more glucose for brett. Brett doesn't use the same metabolic pathway to create acetic acid as many bacteria which use ethanol to create acetic acid.

Kegging and Bottling / Re: How are my odds looking?
« on: August 25, 2016, 09:48:50 AM »
Do you really want to risk running out during the BBQ?

Where's your sense of adventure?

The Pub / Re: On the beer trail
« on: August 25, 2016, 09:46:35 AM »
Those beers are all too cloudy to be served in NE.

Yeast and Fermentation / Re: infected
« on: August 24, 2016, 06:41:25 AM »
As the OP fermented first with sacch and then with brett, lacto and pedio, this is not a spontaneous fermentation, and therefore there should be no acetic acid. The acetic acid from Flanders red comes from the barrels.

I assume no wooden barrel is used? If not, this might be an acetobacter infection. Are there fruit flies where you live?

Acetic acid can be produced in sufficiently problematic volumes by brett without the presence of an unwelcomed infection or barrels. Enough oxygen could have been introduced during racking that he ended up with a mess of acetic acid.

However, I'm not convinced it's definitely acetic acid. Mixed fermentations can be weird, sometimes with quite sharp flavors, after a couple months.

Beer Recipes / Re: New Orleans Stout - Where did I go wrong
« on: August 24, 2016, 06:36:05 AM »
I've never seen a competition give a score that low even when the beer was truly undrinkable.

To get even close to that kind of score I would expect to see a really rough infection. Possibly a bad bottle? Was it the last bottle of the batch?

That I-35 between the campus and the airport is a nightmare.
And often all the way down to San Antonio, too. When we fly in and rent a car to go to the Valley, we go through small towns like Lockhart and Luling, which does not suck, as those have some of the top rated BBQ places in TX. Makes for a good lunch on the way down.

Nearly everywhere in Austin has really bad traffic. When my wife and I get down there for a weekend we plan out our days by trying to drive to one area and stay there the entire day and do a different area the other day. It's not the areas are physically that far apart but it can take an hour to move a few exits on 35 even on a Saturday afternoon in the summer. We usually move hotels as well to further minimize the driving.

That drive down to San Antonio can be brutal. Worth it if you can tolerate the traffic.

General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 23, 2016, 08:30:33 AM »
It's not a process that lends well to TV. You can't do it in an hour and have a finished product. You can cut together time but there's no suspense in wondering whether the beer will be fermented in three weeks. I mean, not really.

A reason why cooking shows work is because in part we eat with our eyes. You can look at food on TV and think about how great it would taste. People don't drink with their eyes (think about how much beer is consumed directly from can or bottle. Most people are not looking at a pint glass and imagining how the citra hops must taste.

Minimal suspense and ability to visually enjoy the end product means you're really only creating content for the people who actively homebrew or want to actively homebrew. You might capture some casual viewers interested in brewing for an episode or two. That's too small of an audience for any decently large channel and too obscure to gain traction on an alternative medium.

The Pub / Re: the perfect relationship
« on: August 23, 2016, 08:15:55 AM »
You'll need to barrel age it with vanilla and blueberries and release it to limited release parties to really capture that #newmoney.

Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 22, 2016, 07:46:14 AM »
You would have to throw a lot more vegetal matter in the boil which might approach the volume necessary to get grassy/chlorophyll type flavors, especially in IPA/DIPA.

On a pro level I suspect the challenges involved in getting wet hops means they have to be put to use where they will have the greatest impact, which is not going to be bittering. Unless you get something special out of bittering with wet hops then you can bitter with dried hops and make a lot more wet hopped beer.

All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 21, 2016, 09:17:05 AM »
Pretty sure saison is French.

Saison comes from Wallonia, which is in southern Belgium.

All Grain Brewing / Re: Resume boil a week later
« on: August 21, 2016, 09:11:49 AM »
So, why don't those bugs change the flavor of other sugary things (say like homemade ice tea) that have been in the fridge for a week?

Not arguing. Enough people have made the same point that I don't doubt it's correct. Just want to understand it.

PH and temperature. Cold inhibits bacterial and yeast growth. The ph in most sweetened beverages is in the 2-3 ph range which is too low for many bacteria and some yeast.

Wort is in an ideal ph range and typically at room temperature where it is the perfect breeding ground for microbial growth.

Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 21, 2016, 09:01:28 AM »
Wouldn't be worried. You'll likely see the bubbling increase over the next 24-48 hours.

All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 20, 2016, 08:33:04 AM »
Saison is a Belgian beer but I understand by "Belgian" you mean the Trappist/abbey styles.

The yeast isolated from Dupont Saison Vieille (3724/565) is notoriously finicky and likes to stall--as you've experienced. Basically any other saison yeast on the market will give you an easier fermentation. Not necessarily better flavor than 3724/565 but none stall like it. 3711 is ubiquitous among American saisons because it's virtually foolproof.

Personally I would treat the stall by changing fermentation conditions rather than add more yeast but that's not as easily done after the fact. You could have added a different saison yeast at those temperatures or added a clean ale strain after bringing the temperature down into the appropriate range for that yeast.

The Pub / Re: note to self
« on: August 20, 2016, 08:18:04 AM »
When smelling boiling wort there is no need to put your face directly in the wort.

Pages: [1] 2 3 ... 171