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Messages - narcout

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361
Kegging and Bottling / Re: Out of ideas
« on: November 06, 2015, 10:30:27 AM »
I don't know how much they charge for shipping, but you can get dip tubes for 5 gallon kegs for $11.25 from CHI.  They also have good prices on used keg lids and carry some of the harder to find items, such as both sizes of racetrack lids.  It's not a bad resource.

http://www.chicompany.net/

362
Equipment and Software / Re: New Bottle Filler Northern Brewer
« on: November 04, 2015, 05:13:34 PM »
What else is "Blichmann inspired"?

I think the NB Center of Gravity brew stand seems fairly similar to the Blichmann Top Tier stand, though there are differences.

http://www.northernbrewer.com/center-of-gravity-brewhouse

http://www.northernbrewer.com/blichmann-top-tier-modular-brewing-stand

363
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: November 04, 2015, 10:46:41 AM »
What I found interesting is that Neva Parker stated that a stir plate does not aerate culture when asked last week.

I honestly don't care very much about the answer to this question anymore, but I didn't interpret her response in the same way.


364
Beer Recipes / Re: Traquair House Ale Clone - Wee Heavy
« on: November 02, 2015, 04:09:37 PM »
Yeah, that is an awesome picture.

365
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 02, 2015, 10:44:50 AM »
The "farmhouse" actually needs no quotation marks.

Fair enough; quotation marks removed

It's inaccurate to say they brewing mostly sours. They only have one sour beer (to my knowledge) while the entire lineup is certainly Belgian inspired (saisons, tripel, wit, Flemmish red).

Of the 11 beers listed on their website, 7 of them include either brett or lactic acid bacteria.  Hopefully, I'll be able to find some more.  It looks like there are a couple of stores in LA that carry it.

366
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 01, 2015, 04:32:23 PM »
Logsdon Farm Brewery – Seizoen Bretta 11.1.15

Description: unfiltered saison fermented with brett and bottle conditioned with pear juice; 8% abv; 35 IBU

Appearance: hazy straw/burnished gold, effervescent, enormous and rocky head that drops to a large head fairly quickly; heavy lacing; quite a bit of sediment in bottle (could be good candidate for harvesting dregs)

Aroma: very mild sourness, light spice and alcohol, touch of noble hops?

Taste: mild and rounded sourness, no funk, background hop bitterness and flavor, light butterscotch?, pleasing rustic character; light fruitiness (almost starfruit and green grape?); light citrus; slight grassiness/hay (in a good way); touch of black pepper?; full finish that fades quickly to dry and lightly tart

Impression: great beer; would buy again (and well-priced)

Side note: this is a very interesting and small farmhouse brewery in Oregon, which I have never heard of before, brewing mostly Belgian inspired sours; would like to seek out more of their offerings

367
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 01, 2015, 01:43:27 PM »
Picked up a few more



Allagash – Midnight Brett (11.1.15)

Description: brewed with 2-row, midnight wheat, raw wheat and rye malt; hopped with blend of Perle, Glacier and Simcoe; fermented with house strain of brett in stainless tanks; bottle noted it was filled on June 16, 2014; 7.3% abv

Appearance: black in color with dark ruby at the edges, extremely effervescent, pours with an enormous head that does not dissipate quickly, heavy lacing

Aroma: very mild sourness, coca-cola, very mild dark fruit, light alcohol

Taste: light and soft sourness, no funk, coca-cola (pleasant but wonder where it is coming from), light hop bitterness no real hop flavor, hint of roast, light to moderate berries (raspberry and cherry?), dry but refreshing and soft (round?) finish that leaves a touch of sour

Impression: really like this one (unfortunately very expensive), wonder what strain(s) of brett they are using

368
He's from LA. Obviously vegan. Don't let him know that there is gluten in beer or he'll stop drinking all together!  :P ;D

Yeah, something like that  :)

In my 16+ years of brewing I have never had anyone ask me if my beer was vegan or if I ever made a gluten-free beer.

I have, but to be fair it was when I brought some homebrew to a vegan cooking class my wife and I were taking (we aren't actually vegan).

My aversion to gelatin is only due to what it is made from.  Disgusting was probably too strong of a word.  I certainly didn't mean to imply that there is anything wrong with using it.  I'm sure I've drank plenty of (delicious) beer in which it was used.

Server: "Here's your beer, wait... you're not alergic to balls are you?"

Best comment ever

369
Yeast and Fermentation / Re: Shaking
« on: November 01, 2015, 12:58:41 PM »
I've been boiling my stone before use.

I've been doing that for years without issue.  After I boil it, I also spray Iodophor solution all over and through the wand/stone itself.

A bit of a side topic, but whatever happened to the talk about how a very small dab of olive oil was just as good as pure o2 prefermentation?

Here's the paper if you want to read it: http://www.brewcrazy.com/hull-olive-oil-thesis.pdf

370
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: October 31, 2015, 08:21:53 PM »
Avery Brewing – Insula Multos Collibus (10.31.15)

Description: Sour ale aged in bourbon barrels (for 9 months) with cherries; house Brett for secondary fermentation and house pedio and lacto for souring; abv 9.7%

Appearance: Hazy, medium dark brown, effervescent, minimal head with lacing

Aroma: moderate sourness, slight dark fruit, slight woodiness?, slight sulfur?

Taste: strong sourness with sharp edge (tartness from cherries?), slight alcohol sweetness, minimal funk, something unpleasant that I don’t know how to describe (maybe vinegar, bile and over ripened cheese?), slight malt flavor, no noticeable hop flavor, dry finish

Impression: the sourness is ok, but there’s something going on that I do not care for, would not buy again

371
I understand that it's just personal preference, but since you asked: I think gelatin is disgusting, and I would not put it in my beer.

372
Ingredients / Re: Oats
« on: October 30, 2015, 11:32:41 AM »
Flaked oats work well for an oatmeal stout.  You can just mash them along with the rest of the grains since they are pregelantinized.

I do like to toast them in the oven for 30 minutes at 350 degrees to try to bring out more flavor though.


373
Equipment and Software / Re: Ss Brew Tech Brewbucket
« on: October 29, 2015, 08:11:06 PM »
I recently ordered new silicone feet for my brewbucket (the feet they use now are of a better quality than the ones that came with the older brewbuckets), and they included a free lid blow off barb. 

The feet I ordered cost $6.95, and the part they threw in for free sells for $17.50 on their website.

Every interaction I've had with this company has been awesome, and this isn't the first time I've received something extra with my order.

374
Yeast and Fermentation / Re: Reddit AMA with Neva from White Labs
« on: October 29, 2015, 05:29:42 PM »
That was interesting.   

She addressed some of the topics that have been discussed here lately, including shear stress.

375
All Grain Brewing / Re: How's my tap water look for this?
« on: October 29, 2015, 11:02:08 AM »
Huskless and De-Bittered are the same thing.

Huskless means made from grains with no husk (like Blackprinz, which is made from a hulless barley). 

Debitterred means that some of the husks have been removed (though some remain; I can't remember the percentage the guy from Briess quoted during his NHC presentation).

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