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 ... 194
General Homebrew Discussion / Re: Funny
« on: Today at 07:46:36 AM »

That's something I can get behind!  I had fresh craft beer last night and it was delicious!

You should be this funny more often.

The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 11:39:31 AM »
Actually, it's the same. Goals are subjective, "I want a car that's mild mannered on the street, but still runs 11's." There are several ways to achieve that goal, and the best route is a manner for much debate. The information from runs/skidpads/other means of quantifying data help get you to that goal, but in and of themselves don't define the goal.

Just as DO, hop oils, proteins etc. aren't a measure of how drinkable a beer is.

I see your point and perhaps I should refine mine. Within a subjective goal, like your car example, you can point out factors that meet the goal and objectively test them. We could take that same objective test data and disagree whether it produces a car that is mild mannered for our preferences but the objective test data equally applies to both of us. We have a shared set of meaningful data we can agree upon, even if we use it to draw different conclusions.

OTOH, if you wanted to brew a hefeweizen with a big clove note and we obtained objective test data on the volume of 4VG that data has very little value because our individual sensory perception intervenes. You could taste a lot of clove while I taste very little. It doesn't matter what the tested volume says. We each have a subjective experience that the other person cannot validate or dispute. I guess somebody could say, "I want to brew a hefe with X amount of 4VG" but have you ever seen that? I can't say I have.

The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 09:34:15 AM »
I like your car forum analogy. For my purposes, I like to hear what everyone else is doing and what results they're getting. If it's something I'm interested for my own purposes, then I may decide to try to roll that into my practice.

Regarding "best practices", I agree a bit, but with the caveat that it is a slippery slope. We all have different goals with this hobby. I'm fine with "procedure A gets me result B", but I'm less cool with "everybody really needs to follow this procedure because it is proven to make better beer". "Result B" can certainly be "the freshest-tasting malt character I've ever experienced" or something else fantastic, but I'll make the decision regarding what a "better beer" really is for me, thank you very much.

Agreed. The science behind brewing is objective but the outcome of brewing is completely subjective. You can time a car's speed and objectively determine if something made the car faster. There's nothing subjective about it. You can objectively measure the amount of hop oils in a beer or carbonation levels. That's not subjective; but you don't taste objective measurements. Whether the amount of hop oils or carbonation produces a beer you want to drink is 100% subjective.

I think that's enough sugar to produce a fast and vigorous fermentation that could move the temperature up a few degrees. I would control the temperature with the addition. No risk of harm controlling temperature, only risk in not controlling.

The leftover plum fruit would be in there until you clean it out, which means it's also occupying space that could be used by more beer. The fermented plum juice will also always be a part of the solera. That may not be a bad thing but fruit flavors age with time and it might contribute less over time than adding in more beer.

Why not just wait until you can brew another five gallons to replace what you pull? It's not like the sour beer in the solera is going to go bad or pulling five gallons will arrest any further development in what you take out.

Intermediate kits in the 2.5-3 gallon range don't have a very good fit to make them more widely available. You can brew two or three gallon batches on a five gallon kit. Three gallon cornies are out there but not always easy to find and often cost the same as five gallon kegs. That may trap people into bottling, which many do not like. If you decide you want to move up to five gallons you have to make some additional purchases but moving down from five to three does not require spending more money.

That said, there's no right kit for everybody and it's good there are options. As recently as 2009 when I started brewing you bought a five gallon kit and that was your one option. Maybe a couple years after that smaller sizes started to appear as urban homebrewing became more popular.

The Pub / Re: HomeBrew Con 2018
« on: June 18, 2017, 10:11:03 AM »
I wonder if AHA would entertain a Southern Chapter so those in TX, AR, OK, LA, MS, AL, GA, TN, FL, etc can participate?  Routinely visiting the NE coast, North, and West Coast is pretty cost prohibitive.

I seem to think there was one NHC/HBC in Dallas and it went so poorly that it was banished for all eternity. (I might be mis-remembering though.)

I could easily see Austin, Houston, Atlanta, Nashville, Kansas City, St. Louis and Tampa having active enough craft and homebrewing scenes to have some very nice HBCs. We're still pretty backwards with our alcohol laws in the south and I'm sure that plays a role. I know here in Texas our state's ABC has become more aggressive about regulating homebrewing events which has made things difficult for local events.

Also, how many people really want to come to the south in the middle of June?

Beer Travel / Re: Portland, Oregon
« on: June 16, 2017, 07:30:56 AM »
So many breweries the easier question is probably want do you want to drink and then finding an area that scratches that itch. If you find one brewery chances are good there's a few more in the immediate area.

I liked The Commons a lot and if you're there you might as well go down the street to Cascade if you like sour beer. (I'm not personally a big fan of HOTD.) Across the street from Cascade is a Rogue location (former Green Dragon) that stocks both Rogue and other beer. Base Camp is a few blocks away as well. I think there is at least one other brewery/brewpub in the area and a number of bars.

Hop Growing / Re: Growing plants with hops?
« on: June 14, 2017, 06:50:34 AM »
I used to grow rosemary next to my hops. It seemed to help repel some pests. The problem is that the rosemary will grow both up and out into a moderate bush. Depending upon how big you let the rosemary get and how close to the hops it is planted, it may begin competing for space.

Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 11:31:17 AM »
Saison is pretty much the only place I see sorachi ace used. I don't hate it enough to run away from it but don't like it enough to seek it out.

A more gentle lemony hop that lacks the kinda weird dill character is Aramis. It's like a lemony saaz. I really like it in saisons. I like it a lot blended with cascade and aurora.

General Homebrew Discussion / Re: Hop trellis
« on: June 09, 2017, 11:28:51 AM »
The longer you go the harder it will be. They won't get too big this year so build something cheep and easy like a pole with twine so they get full sun on the leaves and produce energy for the roots. Next spring or this fall build your permanent structures.
Also, one year I had to train bines that were already a few feet long onto new trellises and my arms got scratched up and I had a full blown allergic reaction with a trip to the urgent care clinic. Wear gloves and long sleeves!!!

So much this. I have to wear gloves and long sleeves when picking hops. Otherwise I'll be covered in really itchy red slashes. It's physically uncomfortable and uncomfortable in public.

General Homebrew Discussion / Re: What's the deal with BYO magazine?
« on: June 08, 2017, 06:44:45 AM »
The normal BYO offer is for one free trial and it automatically starts a year subscription unless you write then to cancel after the first issue. My understanding is that they would continue sending issues to you. If you only received one issue then you have no responsibility to pay for more.

Ingredients / Re: one german noble hop
« on: June 07, 2017, 04:00:50 PM »
I'd pick Saaz if it was on the list but since it's not I'd also go with HM.

Thanks for the replies folks. I have another question. Can I brew smaller quantities using the same materials? For example, could I just brew 2.5 or 1.7 gallon batches (1/2 or 1/3), using the full size buckets? I would rather not screw up an entire recipe. Thank you.

Yes. I have for years brewed 2.5-3 gallon batches in a 7.9 gallon bucket. Below that size I usually use 4l wine jugs for 1 gallon recipes or split two gallon batches into two jugs.

In a perfect world you would always ferment in a vessel just big enough for all the wort and just enough head space to avoid losing beer to blow off but it can definitely be done. If you decide smaller batches are your thing and you want a better fit for fermentation vessels then you can get 3 gallon carboys or 2-4 gallon food grade buckets.

Beer Recipes / Re: Grisette - Saison's Urban Cousin
« on: June 06, 2017, 10:16:42 PM »
I don't think thin body is wrong for this style but like any really dry style you want to avoid that thin but kinda flabby, watery body. You should have enough protein from the wheat and tannins from the hops not to have a problem with the recipe. You might try turning up the carbonation to help with a crisper body. Most beers this dry are carbonated at 3+ volumes.

Pages: [1] 2 3 ... 194