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Messages - reverseapachemaster

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Events / Re: Austin Beer Week Oct23-Nov1
« on: Today at 07:52:33 AM »
Get a room you two.

All Things Food / Re: Indian Food
« on: Today at 07:44:49 AM »
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store.  I buy cumin seed by the pound.  perhaps I have a problem...

It always sounds like so much but if you cook on a regular basis in cuisines that use a lot of spices you move through them quickly. I bought a large bag of bay leaves a couple years ago thinking I'd never go through it and I'm almost out.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 08:48:54 AM »
I disagree Mark. While hoppy beers are no doubt extremely popular today (arguably overly so), I doubt very seriously that large numbers of brewers are adding extra hops to beers they wouldn't have otherwise, just to cover up infections. Hoppy beers are everywhere because that is the current consumer preference, like it or not.

I agree that customer preference drives the popularity of hoppy beers but not because the alternative is poorly brewed non-hoppy beer. I also agree with what I think underlies his point that if you stripped down the hops you would find a lot of beers both at home and on the commercial market that are loaded with brewing flaws. All one has to do is look at the number of breweries--often newer breweries--where people complain that all the beers are mediocre or worse except the IPA/IIPAs.

General Homebrew Discussion / Re: mandarina
« on: October 05, 2015, 08:31:47 AM »
MB has less oils than Mosaic, Simcoe, Citra and so on. IIRC it has about 1% or less, those others have 2 to 3 % oil. If you want an aroma punch like those hops give, you need to double or triple.

That really seems to be the rule for all the fruitier European hop varieties whether they are the new German varieties or the fruity styrian variants. Great flavor and aroma but if you want them to compete with big American or NZ/AUS hops then you need a generous hand.

Ingredients / Re: Effects of craft beer going global
« on: October 04, 2015, 08:18:27 AM »
Really? I know there are clauses due to poor crop years so that you get prorated amounts of what you contracted. If they can sell out from under you, what kind of a contract is that?

It's a contract to buy. If the grower has the hops then the buyer has to buy them at the agreed price but the grower is not committed to tender the hops to fulfill the contract. Generally the farmers are going to fulfill contracts because they want those guarantees before committing cash to fields but they don't want to be on the hook for paying the costs of a bad harvest caused by natural factors.

Nobody can tell you that your preferences are wrong or that your technique is wrong if this mash process makes beers you like. With my system I generally tend to mash lower and longer for most styles. I am often mashing saisons and other dry styles at 144-146 and then decocting up to 156-158. It makes a better beer on my brewhouse than sixty minutes at 150 or whatever most people are doing.

There could be a number of reasons why you prefer mashing this way that may go beyond your drinking preferences. The water profile might lean towards a maltier beer (in several ways). The crush on the grain might not give you sufficient solubility of starches and you're getting too many unfermentable sugars or far more maltose than glucose left behind after a normal sixty minute mash. The water:grist ratio may be too thick and similarly you are getting the same results.

I think it would be most interesting for you to brew the same beer with somebody else and let you mash at 149 and let them mash at 154 or wherever they would normally mash on their own system and compare the beers. If you feel the beers are generally the similar then you are just mashing properly for your own system. If you can tell a distinct difference in the beers then it is probably just a matter of preference.

General Homebrew Discussion / Re: Yeast give away promotion
« on: October 02, 2015, 09:57:27 AM »
I think the same thing happened with a few people with the hop giveaway this summer. I'd take a search for the thread discussing it and see if it has a contact.

Yeast and Fermentation / Re: Switch fermentation temp?
« on: October 01, 2015, 07:13:49 AM »

All Grain Brewing / Re: Mash ph help
« on: October 01, 2015, 07:11:45 AM »
+1 to Bru'n Water. I used to use EZ water and the results were not as reliable. I build up from scratch with RO.

Kegging and Bottling / Re: Belgian Empties?
« on: September 30, 2015, 05:06:58 PM »
Yeah I always save and keep the thicker bottles. It's good insurance for how much wild yeast and brett I use in my brewing. Inevitably I end up clearing out plenty of standard longnecks because I end up with too many. It's about that time actually...

All Things Food / Re: Growing food - The Garden Thread
« on: September 30, 2015, 05:04:50 PM »
We are finally getting some peppers from our container garden.  We put in Jalapenos and a type of bell pepper but we didn't get any blossoms until mid-August.  It's been a very strange year for growing in Iowa this year.


Bell peppers are finicky as heck to grow. I grow a few different pepper varieties and most either do not flower during the hottest part of the summer or the blossoms drop off because it's too hot (much like tomatoes). I've tried growing them off and on for a few years. I finally found a plant that seems to tolerate the heat here but like most of my pepper plants they only develop fruit in the late spring and fall.

All Grain Brewing / Re: Does A Longer Mash Give Maltier Beer?
« on: September 30, 2015, 07:53:33 AM »
No because the mash is doing more than just extracting flavor from the grain. There is also the release of enzymes and starches that are subsequently converted to sugars. As that process extends through time you are more likely to get a drier beer as the long chain sugars continue to be broken down and the wort becomes increasingly fermentable. Usually a malty beer needs some of those long chain sugars for body and residual sweetness.

General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 07:47:31 AM »
I usually hit the black Friday/cyber Monday deals to stock up on grain. I've been carrying forward a surplus of specialty grains so last year I just picked up a sack of pale malt and a bucket of raw wheat. This year I have so much I'll probably just need to get some pils malt for my lambic solera refill in December and a few saisons for next year.

I'll also pick up some hops at the same time. Farmhouse Brewing Supply tends to mark down its four ounce packs that weekend. They stock lots of interesting European varieties that get marked down because they aren't popular hops. I'll pick them up and blend them into saisons and pale lagers.

I wouldn't personally jump right to thinking a thin ring in the bottles means infection. It's just a sign that a small krausen formed at some point and some yeast or other stuff pushed up in the beer got stuck against the interior of the neck of the bottle. I see this fairly often with Belgian yeasts and it's never uniform across all the bottles. They are aggressive fermenters and sometimes can't help themselves from going crazy in the bottles.

Personally I find the Ardennes strain very peppery. I find that to be true of Achouffe's beers as well. I find it more unusual that some people brew with this strain and do not get clear pepper flavor.

Pepper/spicy is often identified as a phenolic compound but I'm not sure I agree that it is a phenol or that it is necessarily a phenol produced at lower temperatures typical of clove and similar phenols. 3711 is a good example of this. It produces far more articulate pepper flavor in the 80s than it does in the 70s or 60s and one would expect at those temperatures the yeast would be pushing out far more esters than phenols. I suspect the Ardennes strain is similar and unloads a peppery flavor compound at warmer temperatures.

If the beer was actually fermenting around the mid-70s then that would suggest the same may be occurring with this particular beer.

The Pub / Re: Lone Star Bock
« on: September 28, 2015, 07:49:43 AM »
Having had Lone Star's pale lager at least once in my life I would not have made the mistake of exploring their other products.

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