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Messages - reverseapachemaster

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Beer Recipes / Re: session IPA
« on: December 03, 2016, 11:17:44 AM »
Getting good hop character is easy, getting enough malt base in a 1.040-ish beer to carry 50 IBU and late/dry hops damn near impossible IMO.

Not anymore ;) Someone could add 12% carahell or carared, and when the wort is not oxidized the caramlats don't taste cloyingly sweet, and serve as malt backbone. Homo this goes for you as well. My pale ale is 12% carared, and 50% pilsner, 50% pale ale malt. It has malt flavor for days...

At 112% it must have fantastic malt character.  8)

The Pub / Re: Whiskey
« on: December 03, 2016, 10:43:37 AM »
Picked up a bottle of Alexander Murray Bon Accord at a Costco in SC for $24.

I wasn't expecting much from a no age, no distillery information scotch which simply said Highland. It was alcoholic at first to the nose and kinda boring. I kept thinking it needed more character so I poured another glass just to be sure. Then last night it took two glasses to confirm it was not that complex. As I look at the half empty bottle I'm thinking it might take another bottles to truly decide how boring it is in reality. Would be great for a party where foods are served as it would not be overbearing on the palate or for someone who was trying to ease into scotch. At 24 bucks I may pick up another bottle or two just for having if I go to a party or don't want to wreck my palate. I mainly drank it last night because I knew the palate would be just fine this morning for proctoring a BJCP exam.

More or less my feeling on most blended scotch in the $15-30 range.

General Homebrew Discussion / Re: Carboy headspace
« on: December 02, 2016, 08:41:39 AM »
"Blankets" of co2 is a bit of a falsehood. Unless the beer is actively generating co2, the co2 that escaped during racking will simply mix with the rest of the air.

If racking to a second fermenter, purge with co2 first and fill to the neck.
Am I correct in assuming that in the case of racking on fruit and creating a true secondary fermentation that the air will be pushed out by the co2 and when fermentation is done there will only be co2 left?

This is true as long as CO2 continues to dissipate from the beer and you maintain positive pressure. Once secondary fermentation ends and pressure in the carboy drops air starts to creep in and mix with the CO2. It's the same reason why we don't have a layer of CO2 over the earth although it is constantly produced by living creatures.

This process is so slow in typical fermentation vessels that we do not detect its effects; but that does not mean it isn't happening.

General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 08:37:53 AM »
Lacto like warm temps ~48c, you will certainly want to hold and maintain that until you reach your maximum acid level which will be 1.8-2.2%. Holding that temp will also kill any other yeasts that you don't want.

Yeast survive at that temperature. They don't reproduce well above 100-105F but cells do not die. Once the wort cools in the fridge the yeast will resume reproducing and fermentation.

Its as simple as making some starter wort, and throwing a handful of uncrushed grain on top. Hold at 48c for 3-5 days, the grain will sink and you can just pour the gut off the grains. You could easily make 2l use 1l and put the remaining 1l in a sealed mason jar in the fridge for later. Your acid % with this method will be about 1.25%, but its easy enough to titrate and figure it out for sure.

This is a fine process for what you are doing because you use such a small amount of soured wort in a batch; however, it is a bad beer waiting to happen at a larger scale. Using luck of the draw to culture off grain increases the probability of off flavors in the beer because the volume of off flavor compounds is far greater in a full batch soured in this method over five percent or less that you use. That's not to say one cannot ever get a good sour beer out of this process but the probability is not great. That's why most brewers kettle souring use selected lactobacillus strains.

Kegging and Bottling / Re: Green beer bottles?
« on: December 02, 2016, 08:25:11 AM »
I was excited to see Saison Dupont in a BROWN bottle recently.

All the 330ml Dupont beers are brown bottled.

AFAIK the 330ml bottles have always been brown but Dupont is moving the 750ml bottles to brown as well.

As much as a handful of American saison brewers wax philosophical about the magic of green bottles and how Belgian saison brewers intend for skunking to be part of the beer's character that's just not true. It was cost prohibitive to get brown 750ml champagne bottles in Belgium for a long time. Somebody asked Brasserie Dupont about this and that's the response they gave.

Yeast and Fermentation / Re: Wyeast 1968 stops early?
« on: December 02, 2016, 08:20:07 AM »
Kick the fermentor to rouse the yeast.

Ingredients / Re: Zesting method?
« on: December 01, 2016, 08:52:54 AM »
I'm in the vegetable peeler camp. You just need to use a lighter pressure so you don't dig into the pith. Fast and easy.

The only exception will be citrus fruit with incredibly thin skin, like a clementine. That needs a microplane because it's nearly impossible to avoid pith otherwise.

The Pub / Re: What's the Weather Like Where You Are?
« on: December 01, 2016, 08:45:19 AM »
We had a brief interlude with winter. It's back to 65F days. So still pretty much fall.

Within a few weeks it will be fine as it is. After that you'll want to refresh the yeast in a new starter but it will be good for at least months.

Yeast and Fermentation / Re: How do I fix this?
« on: November 23, 2016, 08:02:22 AM »
Both are indications of infection. The difference between the two in appearance is that the one with bubbles had offgassing or further fermentation after the film formed and bubbles formed underneath.

Fruit is the most probable culprit of infection, especially since it happened in both batches. Vanilla is not known for being too much of a problem. Oak can carry unexpected yeast but in cubes commonly used in brewing the yeast load is usually so low it is not a problem. It's unlikely the vanilla and oak separately produced infection at the same time. Fruit is far more likely.

If it tastes good now I would drink it now. If you can keg and keep the kegs cold you can extend the present character. If it doesn't taste good now you can either dump it or hang on to it and see if it improves although it probably will not.

The Pub / Re: Cocktails
« on: November 20, 2016, 11:50:22 AM »
Blood and sand:

Equal parts scotch, sweet vermouth, cherry heering and orange juice. Garnish with orange peel.

Similar in flavor to an old fashioned but less sweet. Bars don't always carry cherry heering so I'm loathe to order this anywhere that doesn't put it on a menu for fear they will substitute maraschino cherry liquid or grenadine.

I'm not picky about the scotch. A decent blended scotch works fine here.

All Grain Brewing / Re: Missing hop profile?
« on: November 19, 2016, 10:13:34 AM »
I agree your water is the likely culprit here but without knowing the water source or anything about the recipes used it's hard to say. Other equally valid explanations would be old ingredients, inferior recipes, wrong yeast choice, or a combination of several factors.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 19, 2016, 10:11:57 AM »
Look forward to reading it.  Doesn't seem too intimidating.

Sent from my iPhone using Tapatalk

Awesome. Chapters 3,4,5 is where I would start ;)

What's wrong with page one?

Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 09:47:30 AM »
I think yellow balanced is the right target for the style. I would build the water without regard for your later salt addition to make sure you have all the other minerals where they need to be and then add the additional salt. I assume you'll add the additional salt at the end of the boil or later in which case you still need mash ph and calcium levels within a suitable range to get good conversion.

The Pub / Re: What's the Weather Like Where You Are?
« on: November 19, 2016, 09:44:32 AM »
It got cold in a hurry last night. We hit freezing briefly last night. This is our first feel of anything resembling winter.

We'll get another cool night and my wife is going out for a friend's birthday. I'm going to take another swing at a spontaneous fermentation.

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