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Messages - reverseapachemaster

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1
The Pub / Re: NH Primary
« on: February 10, 2016, 08:50:14 AM »
Happy to be in a late state.
Its nice Steve. Usually all over by the time it gets to the west coast.

It may not be this time. Both parties may still be looking for the apparent winner by the end of primary season.

2
General Homebrew Discussion / Re: Crazy Idea
« on: February 10, 2016, 08:46:09 AM »
The problem is not whether you survive fermentation unless you are sealing your fermentor. The risk to your survival comes when the top of the fermentor pops off and sprays beer all over the ceiling.

3
Yeast and Fermentation / Re: Omega Labs HotHead ale yeast
« on: February 08, 2016, 10:26:58 AM »
Is it a saison yeast? Says nothing of the sort in the link. 98F is insane. Kind of like Panama Jack's Workhorse yeast is apparently good up into the 80s as a clean ale yeast.

Also, I'm curious why they feel the need to state that they are not associated with Wyeast or White Labs... seems kind of obvious.

I think the statement is for clarity about the other language on the site comparing some of their products to WY and WL products. The Omega Labs folks have been critical of both WY and WL--particularly WL--for their quality control so that statement may also be a badge of honor for them.

This strain comes from farmhouse brewing but it isn't a saison strain in the sense that it is not Belgian nor is it used by any Belgian or French brewers to make saisons. If I remember the lineage correctly, this yeast was acquired from a Norwegian farm where it was basically a homebrewing strain passed around local families. The author of Larsblog obtained some samples and sent them to NCYC. NCYC in turn propagated the strain and OYL purchased the strain from NCYC to put into production.

4
Yeast and Fermentation / Re: WLP565 Belgian Saison I question
« on: February 08, 2016, 10:20:34 AM »
I'm not an advocate of the idea that floats around some forums that all beers need 4-6 weeks in the primary but when it comes to saison yeasts I tend to give them a little more time in the fermentation vessel. I find giving the yeast a few extra weeks to hang out with the beer and condition results in a more articulate ester/phenol profile. So I definitely would not be thinking about moving the beer for several weeks.

Many disagree with me about saison yeast although they are wrong.  ;D

5
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 07, 2016, 09:43:44 AM »
My wife and I watch the game together every year. I make pizza and we dive into our cellar. It's also when I break open the first bottle of my lambic solera that gets bottled in December. I've picked a good mix of beers from the cellar although the lambic is the only homebrew.

6
General Homebrew Discussion / Re: water talk
« on: February 06, 2016, 09:29:57 AM »
This one is cheap, reliable and measures to .01g .  I use it for hops and water salts.


http://www.amazon.com/American-Weigh-0-01g-Digital-Scale/dp/B0012LOQUQ

Same scale I use. Very good value for a very reasonable price.

7
Yeast and Fermentation / Re: Brett pellicle on Saison with added fruit
« on: February 06, 2016, 09:25:02 AM »
Normally I would point to the fruit as the point of infection but if the fruit was heat treated it is unlikely that was the source.

The equipment could be your source of infection, especially if the equipment was used to package the beer that you used to culture yeast for this batch and you bottled that beer before you went scorched earth on the bottling equipment. In case, the infection came along in the bottle rather than through the equipment itself.

As an aside, you are correct that the infection is not lacto or acetobacter. Neither of those bacteria form pellicles. However, many other types of yeast and bacteria do form pellicles so ruling out those two does not mean that you have a brett infection. It could be many other organisms.

8
Yeast and Fermentation / Re: How do you make an all grain starter?
« on: February 06, 2016, 09:16:32 AM »
Maybe there is a flavor difference if your starter uses a large amount of a prominent specialty malt like black malt. But then I'd wonder why you'd ever do that. Starters are made using base malt.

9
All Grain Brewing / Re: Turbid Mashes
« on: February 05, 2016, 09:10:42 AM »
Hazy and turbid are definitely not the same thing. That hazy NE pale/IPA style tends to use grains that leave behind protein (oats, wheat), a water profile that encourages haziness and lots of hops that leave behind hop oils. I do hear that some brewers add flour to the boil to try to set a starchy haze but I don't think that is the best approach.

10
Ingredients / Re: Buying old hops online
« on: February 02, 2016, 08:54:15 AM »
I've bought hops that old and used them without problem. If they have been stored cold and without oxygen they will hold up flavor-wise. The AA will drop and I seem to think YVH had tested and relabeled the AA on those hops. (I may be thinking of a different vendor.) If they are not relabeled then it's not too hard to approximate the change.

11
General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 02, 2016, 08:51:49 AM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

That thought actually just popped into my head, because I'd definitely like to use that space for fermentation if I can. Is there a reasonably cheap and efficient way to keep them at temp. without building a big fermentation chamber? I haven't really looked into that much since I've had warmer spaces to keep the stuff in my apartment. I'm not opposed to building a temp. controlled chamber, but if there's an easy way to do it without one that would be good to know.

Fridges or freezers are reasonably cheap and efficient for temperature control. You can add a temperature controller and a heating element and run the whole gamut of fermentation temperatures.

12
General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 01, 2016, 05:08:47 PM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

13
Beer Recipes / Re: quaffable porter
« on: January 31, 2016, 11:52:36 AM »
Lowering the carbonation is another option to make the beer feel fuller.

14
Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 31, 2016, 11:33:50 AM »
Regular abyss is a blend of half barrel aged and half non-barrel aged. The barrel aged portion is a mix of bourbon barrels, pinot noir barrels and virgin oak barrels. It's aged for twelve months in barrels.

15
If you're uncomfortable going up and introducing yourself in a group of people then show up early and take a seat in the middle or front. As people arrive they are likely to come where you are and introduce themselves.

When people offer you are beer be polite about your comments. Find positive things to say and only offer criticism if the person makes it clear they are open to it. You're not scoring the beer; they are sharing their beer with you and you should be polite about it.

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