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Messages - reverseapachemaster

Pages: [1] 2 3 ... 205
1
General Homebrew Discussion / Re: American light lager
« on: December 11, 2017, 08:32:14 AM »
Miller uses corn rather than rice, so rice is definitely not an obligatory ingredient for AAL.

2
Ingredients / Re: Oak Spirals
« on: December 05, 2017, 07:53:53 AM »
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.

3
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: December 01, 2017, 07:51:31 AM »
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.

4
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: November 30, 2017, 09:37:23 PM »
potty mouth

5
Yeast and Fermentation / Re: Keeping cultured yeast/bugs alive over time
« on: November 30, 2017, 08:35:06 AM »
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.

6
Beer Recipes / Re: Bier de Garde
« on: November 30, 2017, 08:27:35 AM »
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.

7
All Things Food / Re: Thanksgiving Leftovers
« on: November 27, 2017, 08:08:46 AM »
My wife and I always go to her parents for Thanksgiving so I get all the benefit of the food and leftovers without any of the cleanup. I get put to work making stuffing and gravy which isn't that much of the work for what I get back.

Saturday night I used leftover mashed potatoes to make gnocchi and served it up with some turkey. Not a bad use of leftovers.

8
The Pub / Re: Left Hand Suing Whitelabs
« on: November 22, 2017, 07:47:11 AM »
We just started testing for diastaticus... it is nasty stuff... but it's also considered a "saccharomyces wild yeast".  It comes from the air and the environment, I don't think anyone cultures it (to my knowledge, I'm sure I'm wrong). 

I wouldn't doubt that it may have come from White Labs, but I think they are going to have a really, really hard time proving it...

From what I've read elsewhere they identified the unwelcomed guest in unused pitches from white labs that matched what was found in beers after the fact.

9
All Grain Brewing / Re: Biere de Miel
« on: November 21, 2017, 07:57:48 AM »
It's not really a style by itself as much as it is just saison or a similar beer with honey.

10-20% is a good amount. Honey ferments out dry so you want to find the right balance between flavor and not drying the beer out excessively. You might like higher but in my experience you're not getting a lot out of less than 10%.

Any honey works but I'd opt for something that will add an interesting flavor to the beer. You might be able to find local honey that is raw with more flavor than the generic squeeze bottle honey. Orange blossom honey is a fairly popular brewing variety but no reason why you can't try others.

10
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: November 21, 2017, 07:40:59 AM »
Over the weekend I wanted to try rigging a sous vide system to see if it was something I might want to buy with a bunch of deals coming out this week. I hooked up my wife's analog slow cooker to the digital johnson controller for my fermentation fridge. I tried it out on some cheap fish and it worked so I tried it on some sirloin steaks for dinner. I was so impressed by the results I don't even feel like I need to buy a sous vide circulator. Obviously I can only cook small amounts since the slow cooker is not large but it's big enough that I could cook three full size steaks and probably could have fit a fourth.

11
General Homebrew Discussion / Re: Cryo Hops, more varieties?
« on: November 20, 2017, 09:00:58 AM »
I'd be curious to know who is buying those debittered hops and why.

I understand why the hop suppliers put them on the market. It's the leftovers from creating lupulin powder and other highly refined lupulin products so they are trying to maximize value on their hops. It doesn't cost them anything to put the leftovers into the market but I don't see a big market for them.

I've seen people try them out as an alternative to aged hops in sour beer but so far everybody I've heard from reports back that they got way too much bitterness. That could probably be adjusted with a lesser volume though.

12
All Grain Brewing / Re: Brewing a Belgian Witbier
« on: November 19, 2017, 11:54:03 AM »
Fresh zest weighs a lot more than dried peel so you need to use a lot more to get the same flavor impact as dried. Same rule applies to using dry herbs vs. fresh herbs.

13
All Grain Brewing / Re: kettle souring
« on: November 12, 2017, 10:31:39 AM »
The ph will drop enough that the bacteria will create an intolerable condition and stop fermenting. You might get a little below 3 before that happens.

Bigger problem IMO is that the wort is just sitting there with exposure to oxygen and potential for any contaminant to ferment unwelcome flavors into the beer.

14
What do you mean by "bad aftertaste"? That could be a lot of things.

You say white film forms after pouring: how is it different from the foam? What happens to the foam between pouring and this white film forming?

15
Yeast and Fermentation / Re: Best time to pitch more yeast?
« on: November 11, 2017, 08:54:58 AM »
Pitch more now

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