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Messages - reverseapachemaster

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Yeast and Fermentation / Re: 3724 spiked to 105 F
« on: January 08, 2018, 03:21:30 PM »
Likely no harm occurred at all. At that temperature yeast remain viable although their ability to reproduce diminishes. Once the beer cooled back below 100 they will resume any necessary reproduction.

All Grain Brewing / Re: NE IPA
« on: January 08, 2018, 03:18:57 PM »
I think an IPA needs dry hopping. You can get away with just doing a big whirlpool addition for a pale ale if you want but I don't think an IPA hits all the marks without it. Even if you did just whirlpool and no dry hops you'd still need to add essentially the same amount of hops. You can't do that style without throwing a massive amount of hops at it.

Kegging and Bottling / Re: Screw Top Champagne Bottles - Cork or Cap?
« on: January 05, 2018, 03:13:57 PM »
I'd guess those bottles are less like normal champagne bottles and a lot more like typical screw top white wine bottles but with a prominent punt to make them seem like normal champagne bottles on the shelf. 

I wouldn't personally use screw top bottles with corks. Usually those bottles are designed with thinner glass that does not hold up to the pressure of an expanding cork, much in the same way screw top beer bottles can shatter when used with pry off caps when pried off. Personally I wouldn't want to risk bottles shattering during corking or after as the cork swells. Bottles are not so hard to find or so expensive that it makes sense.

General Homebrew Discussion / Re: So... what "IS" Ale?
« on: December 27, 2017, 03:33:30 PM »
Definitely trolling

Beer Recipes / Re: When to add orange peel
« on: December 26, 2017, 06:31:43 PM »
I also only add citrus peel for a post-boil steep. You don't need to boil fruit peel to extract the desired oils. You'll boil off most or all of the flavor throwing it in for a long boil.

Bitter orange is not a very good term for what is more accurately described as sour oranges. Seville oranges--what we're talking about--are more acidic than the oranges we typically find in supermarkets. More like a mix of navel orange, grapefruit and lime.

The oranges we find in supermarkets are almost always sweet oranges which are less sour, sweeter and more uniformly the flavor we think of as orange. You generally don't find these called sweet oranges in the US because your typical supermarket doesn't carry anything different.

Both types of orange peels can be used for beers. I like the flavor of sour orange peel better but I have used plenty of sweet orange peel with good results.

All Grain Brewing / Re: Help with an ris
« on: December 22, 2017, 04:02:27 PM »
Aging in the bottle is fine for this type of beer--unless you like the taste of more oxidation. In that case I'd just leave it hanging out in primary until you're happy with it.

General Homebrew Discussion / Re: anyone organizing a Spring 2018 swap?
« on: December 22, 2017, 04:00:57 PM »
I don't think anything has been organized yet

General Homebrew Discussion / Re: black and tan question
« on: December 18, 2017, 05:02:50 PM »
Guinness definitely has convinced people the only true black and tan is Guinness and Bass although you can do it with any dark and light beer. My personal preference for widely available beer is Left Hand Milk Stout and Deschutes Mirror Pond.

Guinness (or somebody else) sells a special spoon to help create that division. It looks like a soup spoon but it has a notch on the handle so it will fit on a shaker pint without moving. It helps slow and spread the pour so the Guinness will sit on top and not mix. While it looks great it interferes with mixing flavor which is a lot more important than the appearance IMO.

The Pub / Re: Porch Pirates
« on: December 18, 2017, 04:56:17 PM »
I wouldn't blame Denver on the porch pirate problem. We have a lot of that going on here (Dallas/Fort Worth) as I imagine a lot of areas do this time of year.

Fortunately I've only had it happen once but it was an unsavory neighbor. Stealing an amazon box was unfortunately the least awful thing he did.

General Homebrew Discussion / Re: American light lager
« on: December 11, 2017, 03:32:14 PM »
Miller uses corn rather than rice, so rice is definitely not an obligatory ingredient for AAL.

Ingredients / Re: Oak Spirals
« on: December 05, 2017, 02:53:53 PM »
I would store it under beer. I definitely wouldn't store it in the open. It's wood, if it dries improperly then it's going to grow mold. Also not sure you'll have good luck drying out brett or lacto--especially brett.

Not sure an oak spiral is a great source for a kettle sour. Generally with a kettle sour you want a fast souring process to minimize oxidation. An oak spiral isn't going to provide a very large volume of LAB.

Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: December 01, 2017, 02:51:31 PM »
Yes. The purpose of the holding solution is to keep the barrel wet and keep it from growing mold or other unwelcome guests. For a clean beer you want the inside of the barrel to be an even more VIP location than a sour beer where a little LAB or brett wouldn't be a big deal.

General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 04:37:23 AM »
potty mouth

Yeast and Fermentation / Re: Keeping cultured yeast/bugs alive over time
« on: November 30, 2017, 03:35:06 PM »
Your process is fine. I have a few mixed cultures I keep alive using a similar process. Several are years old now.

I keep them in mason jars in the fridge along with clean sacc cultures. Every few months I pull them out, decant and add some fresh wort. I leave them out on the counter for a few days with the lid loose to make sure they start fermenting. Once krausen drops I reseal the lid and put them back in the fridge. I test them after a couple weeks to see if there is pressure behind the lid. I relieve the pressure if needed. When I need to use a culture I decant and pitch the whole thing into a starter larger than what I need. Once the starter is ready I put some of the starter back in the mason jar.

Beer Recipes / Re: Bier de Garde
« on: November 30, 2017, 03:27:35 PM »
There's not a one right answer. Many of the French staples (e.g. Jenlain) are definitely not using yeast with a trappist/abbey/saison character. OTOH Thiriez makes beer somewhere near the biere de garde style/range of styles but Thiriez is reportedly the origin of 3711.

I think you find many recipes using Belgian strains because the name is French. People here expect to taste Belgian yeast. Read through some reviews of biere de gardes on the ratings sites and you'll see that a lot of people are clueless to the style. Complaining it's too malty, not hoppy enough, too thick, not enough yeast flavor. Literally complaining what the beer should be.

A little ester character is ok for biere de garde IMO but the real goal from the yeast should be to leave behind a lot of malt flavor. Personally I would opt for a malt forward ale or lager strain.

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