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Messages - reverseapachemaster

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1
Beer Recipes / Re: Convert a NB kit to a NEIPA
« on: Today at 09:06:17 AM »
I seem to think NB pulled the recipes off the website when they were acquired. I can't see the recipe.

Normally for an NEIPA you start off similar to any other AIPA but add oats along with any other protein-rich grain you might want. Sub out the yeast for London Ale III. Reduce or eliminate the bittering addition in favor of a huge whirlpool addition. Dry hop bigly. You can add hops during fermentation as well. A lot of getting the appearance and mouthfeel right in that style is your water. You basically need to flip chloride and sulfate ratios from a west coast IPA.

If you can post up the recipe here I'm sure you could get more specific recommendations.

2
Ingredients / Re: Too much vodka extract?
« on: Today at 09:02:16 AM »
I always taste the vodka in the worst way when I use it to make extracts. I like the taste of vodka by itself and the extracts taste fine but for whatever reason it dilutes into an unpleasant flavor in the beer. It's not a booziness or burn. It's just a taste issue. No idea why this happens. I don't have the same problem adding any other spirits to beer.

So for me the "right" amount of vodka to use in an extract is zero.

Better off IMO using a different spirit. There's plenty of unaged whiskey, grain spirits and rums on the market to use instead.

3
Ingredients / Re: Extract vs juice vs flavoring
« on: August 17, 2017, 07:36:24 AM »
I've never enjoyed the flavor of the extracts typically sold in homebrew shops. Medicinal, doesn't taste quite right. I'm sure these are what most of us consider bad extracts.




4
White Labs is notorious for having yeast in their lactobacillus strain. Lactobacillus does not produce krausen. That's definitely yeast and likely yeast from WL. Most likely nothing you did wrong here.

5
Kegging and Bottling / Re: Bottling in "non-standard" bottles
« on: August 16, 2017, 08:41:15 AM »
Champagne-style bottles like the Boulevard smokestack bottles are designed to withstand internal pressure. Use freely. Regular wine bottles are not designed to withstand internal pressure.

The glass 32 and 64 oz growlers are also not designed to withstand internal pressure of bottle carbonation. There are people who carbonate in them but you'll also find plenty of people online who had the growlers shatter or the bottom blow out. Use those at your own peril. Some of the flip top ones might be okay but I'm not sure. Metal also probably okay although they might deform.

6
Yeast and Fermentation / Re: Roeselare Wyeast and Golden Base issue
« on: August 14, 2017, 01:26:57 PM »
What happened with the mash?

If you have a lot of unconverted starch in that beer then you'll eventually see brett break that down and ferment it but we're talking a long time. Like check on it a year from now. You could add extract to increase the fermentable sugar but you're still going to have all that starch. I don't know if it tastes starchy but if it does you probably don't want to drink it now anyway.

You definitely don't want to add fruit until you're 4-8 weeks out from packaging. At four months in you'd still be too early to keg even if you didn't have the problem with low ABV.

7
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 14, 2017, 01:20:46 PM »
I use a whole bakers bar of chocolate in my stout.  I think it's 8 oz, but it's whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me.

Do you throw it in whole or chop/blend/grate first?

8
Yeast and Fermentation / Re: Reusing 34/70 dry lager yeast
« on: August 14, 2017, 08:18:32 AM »
I've repitched slurry from both US-05 and 34/70 with no problems.

Fermentis's position is one part an unspecific statement of fact (repitching yeast always invites risk of infection) and one part straight marketing (it's cheaper to buy new yeast). Put them together it's just advising you to buy more of their product.

9
Beer Recipes / Re: How much buckwheat?
« on: August 14, 2017, 08:13:29 AM »
If you just care about flavor contribution you could throw it in the mash along with the other grains. If you also want conversion then you'll want to do a cereal mash or at least give the buckwheat a good long boil.

10
Beer Recipes / Re: How much buckwheat?
« on: August 13, 2017, 09:32:28 AM »
I've gotten noticeable but not aggressive flavor at as little as 5%. That was in a saison. In a porter I might think about 10-15%.

This was unmalted, plain buckwheat.

If you have Indian/Asian/Latin grocery stores in your area you should find buckwheat hidden away somewhere for a good price. Usually at Asian or Latin stores you'll find it among their Indian ingredients. They'll only carry unmalted buckwheat though.


11
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 13, 2017, 09:20:24 AM »
Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs.

Does processing cacao result in flipping the vowels?

12
Ingredients / Re: Suggestions for Nugget hops
« on: August 08, 2017, 11:38:28 PM »
Nugget in large quantities will develop a really nice peach tea-like flavor. Still subtle by hop standards though and requires a massive load of hops.

It has that woody flavor you find in mosaic (it's one of mosaic's parents).

13
Yeast and Fermentation / Re: Bulk starter wort
« on: August 08, 2017, 07:30:48 AM »
Microorganisms will consume wort at fridge temps. Although you're thinking about the barrels and barrels of beer stored and consumed out of cleaned kegs around the world every day, the difference is that beer is resistant to a lot of microorganisms due to its fermented state (alcohol, hop compounds, ph) that does not exist in wort. Unless you can sterilize the keg and everything from wort preparation into the keg, you'll eventually get some microorganisms eating the wort--probably not something you want in your beer.

14
Yeast and Fermentation / Re: Corona Extra clone
« on: August 08, 2017, 07:26:58 AM »
You'll have no problems fermenting a lager with 34/70 in the 60s if you can get that cool; but Corona has a particular taste that is partially fermentation driven and I don't think 34/70 gets you there.

Otherwise you really need to get the beer cool and keep it there through primary fermentation. I couldn't keep fermenting beer in the 50s during the summer myself but maybe you can with the swamp cooler method. Otherwise just hang on to the kit until cooler weather hits.

15
The Pub / Re: Guess I'm not gonna be a star....
« on: August 08, 2017, 07:23:09 AM »
It could have been fun... You could play a character nothing like yourself to get famous (i.e. rich) with rubes around America like Duck Dynasty, Larry the Cable Guy, etc.

The difference between them and me is that I have a modicum of integrity.

Get a crew-cut, stop experimenting, drop the ukulele and take up the oboe. Then blame it on your previously unknown evil twin Kenny Conn.
Hey, it's worked on General Hospital many times.

Never ever oboe

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