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Messages - reverseapachemaster

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All Grain Brewing / Re: Berliner Weisse
« on: October 21, 2017, 09:04:32 AM »
Boooo, well this is going to be interesting. Any suggestions anyone? I have read traditionally lacto was added post fermentation.

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I'm not really sure how that became the "traditional" approach. What few older books I've read in English on the subject all talk about one of two processes. Either they pitched a mixed sacc/lacto culture or pitched lacto and then later added sacc. Kettle souring berliner weisse dates back to at least the late nineteenth century.

If lactic acid bacteria was added after primary fermentation it would definitely include pedio and that would only be for aged berliner weisse.

Going Pro / Re: Formal education
« on: October 19, 2017, 07:09:38 AM »
I don't have anything to add about the program you specified but I know there are some shorter programs out there. A small local-ish college here has started offering a much shorter program that is a basic skills class plus an internship. They work with local breweries to get people hands on experience right away. I know several people have made the jump directly into brewing jobs afterwards. I don't think that program would be much use beyond this local area but I'm sure it's not the only one out there like that.

If acid-producing bacteria (or wild yeast, for that matter) out-competed your sacc and produced enough of a ph drop then conceivably the ph could drop low enough to stall sacc fermentation. But we're talking around 3.0 or below. That would be highly improbable under normal conditions. It would require a large pitch of acid-producing bacteria and a fair amount of heat. A typical infection by wild bacteria would not get that done.

More likely cause of a stalled fermentation is failing to pitch enough healthy yeast. There are other possible causes but I would start by ruling out a pitching problem.

A cold fridge is not going to harm the yeast over a two week period. It's just an impediment to fermentation activity (what you need for carbonation). Keeping the beer at room temperature during carbonation and conditioning ensures timely and complete carbonation.

Assuming the FG prediction is accurate, the beer will have a little more alcohol which might slightly affect flavor and mouthfeel.

However, the post above is completely right. FG predictions are a total guess and you'll need to experiment to dial in accommodating a different yeast.

General Homebrew Discussion / Re: Juicy beer
« on: October 16, 2017, 03:55:35 PM »
With the hazy IPAs that normally get the "juicy" description it's a combination of hop oils, water profile, grain-based proteins and a slightly higher FG that create the mouthfeel.

What kind of beer is this? Could you post the recipe?

General Homebrew Discussion / Session Beers: book discussion
« on: October 16, 2017, 03:52:55 PM »
Somewhat surprised that the Brewer's Publications most recent book hasn't been mentioned around here (or much of anywhere by the AHA). I'm talking about Session Beers--

I found it pretty underwhelming. It's kind of like BP wanted to publish an updated edition of the beer styles books from the 1990s but instead of doing independent editions they just dumped it into one book. A lot of the text is regurgitating right out of the 1990s books with citations to them, rather than primary sources.

It's pretty light on brewing technique. It covers everything it should but in such light detail. It's basically everything you heard five years ago when session beer was trying to take off as the next big thing (but lost to haze, kettle sours and BA stouts). Nothing terribly advanced, unfortunately.

It reads like BP wanted to put out a session beer book, which was a good idea, but then the fad passed and they still wanted to push the book out so they rushed the author. It reminds me of Stan Hieronymous' last book (Brewing Local) which had the same too much breadth and not enough depth format and felt like it was pushed out to capitalize on the success of Scratch Brewing's similar book. It feels like the quality of BP books has gone way down over the past several years, minus a small number of exceptions.

The highlight of the book is the lengthy recipe section which includes a lot of contemporary pro recipes for popular session beers. It provides a meaningful update to the set of recipes from the 1990s books with some popular beers. The book might be worth purchasing for the recipes if you're the type of brewer that hunts recipes to clone.

Anybody else take a read yet?

General Homebrew Discussion / Re: Juicy beer
« on: October 16, 2017, 03:37:34 PM »

What do you mean when you describe the beer as "juicy"?

I don't think there's one agreed definition. Sometimes people mean it tastes like citrus/tropical fruit. Other times they mean that plus the thicker mouthfeel of the hazy/NE IPA/pale ales. Other times I'm not sure they even know what they mean. So I ask to make sure we start from the same place.

General Homebrew Discussion / Re: It's Official
« on: October 16, 2017, 03:34:46 PM »
Look at the organic thread from yesterday.
OP - “where can I find organic non-gmo ingredients?”
Reply “you know organic is BS, right?”
OP wasn’t asking about the value of organic and non-GMO, simply asking where to find them. Now it will turn into a few pages of the merits or dangers of GMO and “conventional” farming techniques.

ETA - I see you actually answered the OP organic question. Good job!

I'm not a fan of a high degree of moderation but that kind of stuff could probably do with moderation out of the thread. Not every off topic or tangential post needs elimination, but those drive-by posts that completely disrupt a thread and offer nothing useful to the conversation could go. Maybe we could have a dumping ground thread where those posts are moved. Let people rage over those topics in its own place.

General Homebrew Discussion / Re: It's Official
« on: October 16, 2017, 09:55:36 AM »

Altered Beast is available as an app along with a bunch of other Genesis games.

General Homebrew Discussion / Re: It's Official
« on: October 16, 2017, 08:00:56 AM »
If the AHA wants to grow and develop the homebrew community, it needs to serve the needs of both beginner and advanced homebrewers. It’s been doing a great job at outreach and education for new brewers. But beginners don’t stay beginners forever, and there’s room for improvement when it comes to serving the advanced portion of the community.

Two concrete suggestions I have are:

1) Provide (or at least subsidize) access to professional/academic brewing literature for AHA members.

This was raised last year or the year before. I don't think enough of the AHA's membership has a desire to read technical brewing literature to justify subsidizing access to those journals. I'm not even sure the AHA could afford to do that without cutting other services and/or raising dues. You're talking about paying for licensing fees for 46,000 people. That isn't cheap, especially buying non-academic licenses.

I'm not saying I wouldn't enjoy access to those journals but I can understand why the AHA has not moved on this.

2) Find a way to facilitate “advanced”/R&D oriented discussion for those interested in it. This could be as simple as a creating an “advanced” subforum on the AHA forum. I don’t mean a LODO subforum - I mean a discussion space where the next LODO could be postulated and developed. The problem right now is that any advanced discussion isn’t flagged as such, and so either 1) newbies stumble into the conversation and either become confused or derail it or 2) novel/crazy/challenging ideas get shot down by the groupthink before they ever have a chance to develop into something more. Every new invention in history began life as an outlandish, crazy sounding idea. A designated “R&D” discussion space would allow novel ideas to be tossed around and refined without interference to/from the mainstream discussion channels.

We don't have the traffic to have a need to continue fracturing the forum. In more technical discussions in the past I don't recall newer brewers derailing every conversation and I'm not sure how in future conversations you plan to eliminate majority opposition.

If I recall correctly the original forum where the LODO model began development was a small forum of non-newbie brewers with closely shared goals. Even that forum eventually fractured over disagreement about LODO and how to share it, right? HBT has had advanced subforums for a decade yet much of the information in those subforums is not particularly advanced or it's info copied from somewhere else. Simply slapping an advanced subforum on the AHA forum isn't going to do anything better or worse than what's already out there.

Kegging and Bottling / Basic question about splitting gas line
« on: October 13, 2017, 07:58:03 AM »
I just picked up a gently used single tap kegerator. I have it running lines for a single keg but I'd like to split the gas line so I have a second available to flush equipment and carbonate a second keg so I don't have to disconnect the beer on tap. I purchased an air distributor to split the line.

Question: When I add the distributor should I cut the existing gas line and put the distributor in the middle so the existing line remains the same length or is there a reason to add more line before the distributor and keep the existing line the same length?

General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 13, 2017, 07:49:36 AM »
Six hours making cheap crafts you can sell on etsy for a large markup.

General Homebrew Discussion / Re: It's Official
« on: October 13, 2017, 07:48:17 AM »
I was a very regular reader and frequent commenter here, until the lodo arguments began. It ruined the atmosphere and friendly discussion

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Don't leave, we can change.

General Homebrew Discussion / Re: Which freon is good for Refrigerator?
« on: October 10, 2017, 07:00:51 AM »
I am I the only one scratching my head about the OP’s handle?

Yeah I was expecting this to be the setup for a spam link.

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