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Messages - reverseapachemaster

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1
General Homebrew Discussion / Re: Do you strain your hops?
« on: Today at 09:02:45 AM »
I'm not fearful of hop matter getting into the fermentation vessel but I like to get some of the trub out of the wort. I go from kettle to fermentation vessel by pouring the wort so I pass it through a strainer. Eventually enough hop matter will get caught and form a loose filter that in turn will catch smaller particles. Works with both whole and pellet hops.

2
So no one did the mash test?  I was handed a lengthy weekend chore list...

This is how I will purge my carboys from now on...   ;D  https://www.facebook.com/LovehelloU/videos/1442960075769446/  Hopefully the link works. 
Whoa, that's cool as f*ck! How'd he do that?

Add 95% ethanol to the carboy and shake it up until it coats the entire surface. Then light it up.

I saw a different video with the same thing as a science experiment using 70% and 95%. 95% is definitely the way to go.

3
I've tried brewing with dregs from bottles of Dupont. I was never particularly over the moon about what I got. I'm not sure if that's because there's a dominant bottling strain or culturing from the bottle results in a different blend of primary yeast. I just couldn't get enough flavor out of it. I think the better approach is to make a starter with 3724 and add dregs from bottles of saison vieille and try to get the balance of yeast closer to Dupont's actual culture.

On a related note, I will probably be driving through Belgium in a couple of weeks, so if anyone can recommend the best breweries to visit I would be interested to know.

What is best is probably more of a question of what is best for you and how ambitious you want to be. Your preference for Trappist (or abbey)/saison/sour/white could easily produce a significantly different list of breweries.

4
Maybe somebody who knows more about this subject can explain what I really do not understand about their theory (maybe I overlooked the explanation in the paper). If oxygen creates unpleasant flavors or destroys pleasant flavors in the grain in a matter of hours in the brewing process then why do these reactions not occur during the days/weeks/months between malting the grain and brew day?

Is heat accelerating the reactions?

Is solubility a factor?

Are reactions worse with compounds in the interior of the grain? If so, what accounts for the lack of reaction with oxygen already within the grain?

5
I never really watched the homebrewing videos. I have watched a few how-to videos on using or modifying pieces of equipment because sometimes written descriptions are not clear or do not address a question in a way seeing sometimes resolves. That's maybe three or four videos over seven years.

I have a few friends who have recently gotten into homebrewing or are thinking about getting into it. They all watched dozens of videos and read several blogs, trying to soak up as much info as possible. Somebody is definitely watching them.

Sometimes people just like making videos/writing blogs/etc. for their own enjoyment. I mean, why do I keep blogging about homebrewing? There are better written blogs and a number of older blogs. I like to think I help people out from time to time but it's mostly just for my own recordkeeping and enjoyment.

6
Commercial Beer Reviews / Re: Traditional/Dunkles Bock
« on: April 30, 2016, 09:59:00 AM »
Specs or Total Wine should have a number of German bocks. Unfortunately aside from the occasional doppelbock seasonal release there are not a lot of bocks in the Texas market other than the Saint Arnold's seasonal bock.

Aside from Shiner Bock, of course. The saddest thing about Shiner is that they stopped brewing most of their German/German inspired beers in favor of brewing diluted versions of American craft beers. Many were pretty good renditions. (Ok the hefe was pretty bland.)

7
Went to my local German specialty shop yesterday to buy some knockwurst and braunwurst. I asked if they had "it" that I could try. She suggested more sausage.

8
The Pub / Re: Whiskey
« on: April 29, 2016, 07:48:42 AM »
Came across the Corsair Ryemageddon on sale at a good price last weekend and gave it a whirl. A really interesting rye whiskey. It's whiskey distilled from rye and chocolate rye and aged for six years (it's the aged version of their normal rye). Nice depth of earthy flavor. Probably the second most earthy rye I've had behind High West Rendezvous Rye.

FYI - Corsair sells 10 and 15 gallon barrels on their website at extremely reasonable prices if one is looking for a larger barrel.

A few weeks back I also picked up a bottle of Alberta Rye Whisky Dark Batch for a little under $30. It's 91% Canadian rye whisky, 8% rye-heavy bourbon and 1% sherry. It's smooth, spicy and fruity. Sweeter and heavier than the Corsair. It's not garbage Canadian rye that's often not rye at all. It's genuinely rye whisky. If the Corsair rye is a solid expression of the earth side of rye then this is a solid expression of the spicy and subtly fruity side of rye. Between the two it's an excellent range of rye whisky.

9
I still have and use the first brew bucket I got. I got it in 2009 and it's seen plenty of fermentations. I do regularly clean it and occasionally soak with oxyclean when the color or aroma is particularly strong. No problems with continued use.

That said, I would be less confident using a bucket with a history I didn't know. You don't know what kind of cleaners were used or how scratched the plastic may be. Getting out cleaner residues or thoroughly sanitizing small scratches and risking a batch of beer to find out if you did the trick is not in my opinion worth the $15 to buy a new one. The old bucket can always be put to use for storage or hauling equipment.

10
I'm not sure how it's arbitrary.  If it's a lambic-style with fruit, it's a fruit lambic.  If it's a classic style (like a Berliner Weisse) with fruit, it's a fruit beer.  If it's a non-classic sour with fruit, it's wild specialty.  All that being said, you enter it on how it comes off.  If it tastes like 3F Oude Kriek, enter it as a fruit lambic.

Once you add fruit to a sour wheat beer the distinction between that beer as a lambic, berliner weisse, or wild ale (whatever that means) is greatly diminished because the fruit is going to mask/change some of the flavor in the base beer, change the acid profile and potentially change the ABV. What's really different about a berliner weisse with cherries and a 4% ABV barley/wheat wild ale with cherries? Do you think the guidelines clearly explain to an entrant how to distinguish between those beers?

It seems ideologically inconsistent with rules that, for example, let a session IPA, a black IPA and a white IPA all compete against each other. There you have fairly different beers that all compete against each other because they share core attributes but here you have fairly similar beers that are spliced across three separate styles. The explanation for the distinction is procedural rather than substantive but I don't see a good reason why sour beer suffers under the weight of these procedural rules while other styles do not. I believe there are far more judges who can distinguish the nuances between a session IPA and a white IPA than there are judges who can distinguish between a berliner weisse with cherries and a lambic with cherries and a wild ale with cherries.

11
Perhaps those forums rules are the reason why the paper lacks any actual data or analysis beyond mere conclusion.

12
Ingredients / Re: Pilsner Malt? Cmon
« on: April 27, 2016, 11:08:27 AM »
I helped out a new brewer in my area who really wanted to brew a zombie dust clone. I told him he can't leave the homebrew shop without citra because citra is the core flavor of ZD. He comes back with a pile of cascades. Shop was out of citra and told him this was a good substitute. WTF.

13
Ingredients / Re: Brewing Water From Deep Wells in Munich?
« on: April 27, 2016, 11:00:24 AM »
mantle of clastic soils

Not a bad band name.

14
All this blahbittyblah, I don't see any data from Denny or anyone else either. All I see there is, "Welp! It works for me! Never had a problem!" Anecdotal. Yeah, there's been experiments, but maybe there's something to the low O2 thing that rendered those experiments worthless. It isn't crazy sounding to me.
Read it with an open mind and quit pushing back on it so much. Don't do it if you don't want to do it. I don't understand all the arguing. It's like everyone doesn't want to change what they're doing to make better beer. I see it everyday, we all fear change. I don't know if I'm going to implement any of these methods, but I'm not whining about it.

Not that I'm giving these guys the benefit of the doubt, but maybe they're d*cks because everyone here is pushing back on them so much.

It seems strange to me that they claim the article is the result of months of brewing and testing but then none of the actual data appears in the article. The only support presented is citing to other research. I'd rather see their data in the article especially as they claim to take such a scientific approach to brewing. It doesn't mean they are wrong but they are not making as strong of a case as they seemingly could.

I don't see anything wrong with criticizing their work any more than criticizing any other writings on brewing. It's how we explore ideas and determine their validity. If we didn't do that then we'd all still talk about how fly sparging is a must and aluminum in brewing is evil. Brulosophy and others staking out positions on brewing also see criticism, sometimes also for engaging in pseudoscientific approaches.

15
I understand from an academic perspective what he is saying but from a practical standpoint it really makes no sense that fruited sour beer might fall into one of three different categories (fruit lambic, wild specialty, fruit beer) over what is a virtually arbitrary distinction. The confusion that exists here is founded in the arbitrariness of the division and compounded by the lack of guidance in the new BJCP how one should pick which of multiple potentially equally correct styles to enter a beer.

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