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Messages - reverseapachemaster

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1
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: Today at 08:10:25 AM »
The biggest issue out of the list is the uneducated volunteers. I know it takes a lot of people to fill those booths but for breweries who are spending the time and beer to get into GABF it seems like a waste to not get maximum value for that space by having somebody from the brewery there who can at least answer some basic questions.

2
General Homebrew Discussion / Re: dry hop pellicle
« on: June 30, 2015, 02:27:39 PM »
If a pellicle forms it's from a new microorganism hitching a ride on the hops or something that was already in the beer that shows up after you open the fermentor and introduce oxygen.

Is it a pellicle or is it just a layer of hop oils floating on the surface?

3
Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 02:22:53 PM »
Best Malz here too. And I was using the LHBS Vienna but was getting a honey note from it. Found out he was stocking Gambrinus Vienna, so I made him order some Best Vienna.

You know it's the best because it's right in the name.

4
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 09:54:39 PM »
To perhaps add another wrinkle to the discussion is that prior to industrial refrigeration and yeast strain isolation it is thought that German brewers (and likely others) brewed with mixed fermentation cultures that would bottom ferment in cold months and top ferment in warmer months. These beers were lagered and sold continuously as the same style of beer. Did these beers go from being a lager to not a lager although always lagered?

5
Kegging and Bottling / Re: oops…
« on: June 29, 2015, 09:46:30 PM »
The 500ml bottles will be fine. I wouldn't think twice about those. The 375ml bottles are probably fine too but I would be most concerned about the standard 12oz bottles. They probably won't explode but I would store them somewhere that won't have large temperature swings and if an explosion occurs will not likely harm a person or pet.

6
All Grain Brewing / Re: Step Mashing Experiment
« on: June 29, 2015, 09:44:11 PM »
A split of 148 and 154 isn't so different that I would expect a significant difference in the mash. Often those step mash profiles go 148 to 158 so you're getting more alpha conversion. Your rest periods may also affect how each of those steps affect conversion (and other factors).

I tend to get mid-70s efficiency on single rest mashes around 154 but for saisons and similar beers I am usually mashing at 144-146 with a decoction to get up to 158 and my efficiency often approaches 90%. It creates a highly fermentable wort with is not always appropriate for all styles.

7
Yeast and Fermentation / Re: Low Volume Hydrometer - Any Ideas?
« on: June 29, 2015, 08:53:48 AM »
6-12 tests?

With Sean's excellent refractometer calculator I have very good results getting my refractometer to line up with a hydrometer. I've only tested a few times but I've never been more than 0.002 off which is as exact as I need to be.

8
Beer Recipes / Re: Comments and Suggestions for Gose
« on: June 28, 2015, 07:52:37 PM »
Yikes, 3 grams. I was going to use 14 grams and that was on the low end of what I've seen recommended. Some people recommend more than 28 grams for a 5 gallon batch!

No way I want to use 14 grams if 3 grams is even slightly noticeable.

I'll definitely post my thoughts as I go through the process and my results.

There's a lot of variables that go into determining spicing in these types of beer. Some people like them more aggressively spiced than others and that can play a tremendous role. Fresh versus powder can be a critical issue. Powder coriander is usually fairly old and has lost some of its potency by the time it is used. The type of coriander matters; Indian coriander is usually more potent than European coriander. Acidity will also play a role. The more sour the gose the more the spices will stand out in the same way adding acid to food brings out flavors. Three grams might be right for your beer but I would make sure I had more on hand to add if you find that volume is too light for your preferences.

9
All Grain Brewing / Re: Batch scailing help
« on: June 28, 2015, 07:40:59 PM »
The scaling calculator in beersmith seems reasonably reliable within 5-10 gallons as long as you do a good job setting up your equipment profile for whatever your small batch system is. You will probably need to tweak the boil off percentage the most, especially if you are using a pot that gives you more surface than depth in the kettle volume due to using too large of a pot. However, you'll figure that out after your first time or two.

The biggest problem with beersmith IMO is that the calculations round too much and the variance created by all the rounding grows to an unacceptable level when you scale from a large commercial volume down to homebrew numbers. Going from one gallon to ten gallons might give you an error of a couple ounces but fifteen BBL to five gallons turns into a half gallon of error. Add that beersmith is not designed to account for the changes in efficiency in mash conversion and hop utilization between commercial volumes and homebrew volumes and cutting 15 BBL to 5 gallons is unreliable. If you're just cutting a five gallon batch to two or three gallons then this is not an issue for you.

10
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 10:58:11 PM »
You wouldn't use a neutral ale yeast in a hefe wort and call it a hefe?

You would if you are Widmer Brewing.

11
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 11:46:41 AM »
Where I'm coming from, as someone who didn't know how COTY was awarded before this thread, is surprise that an award for "Club of the Year" is based on basically adding up achievements by individuals who choose to identify as a club member.  I just think it would be great if COTY was an award that rewarded the winning club based on performance at the NHC competition as a club.

Can you elaborate on how those are different?

12
All Grain Brewing / Re: saison in the bottle: wait it out?
« on: June 25, 2015, 11:55:38 AM »
I am not among those who believe every beer needs 4-6 weeks of conditioning after packaging before it is worth drinking but when it comes to saisons it is often worth it to give them a few extra weeks in the bottle. I find it flips like a lightswitch. One day the beers go from good to great. It is probably a flocculation issue.

Saisons age really well. I don't know where the idea arose that they do not age but that is not true for either historical or modern Wallonian saison.

13
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 25, 2015, 11:19:18 AM »
I think this is what irritates people about calling the BN a club.  That is just not a homebrew club to me.  I really feel like BN being treated on level grounds with real homebrew clubs is againsts the spirit of such club awards.  It's like starting a campaign to have everyone enter their beers under 'Biggest Club Ever'... then once everyone does and you win a club award is that really in the spirit of the award?  It's simply not a club.  My club has no chance of winning something like COTY but I would prefer under any iteration that it goes to an actual homebrew club vs a bunch of people just typing the name in that field because they don't have a club.

Maybe this is a reason why COTY should go away entirely. COTY was born in a time when most homebrew clubs were fairly small and generally homebrewing spread because people joined the club or met people from the club who brought them into the fold. Clubs could also enter as many entries as they could so the size of the club was not as significant as the number of ribbons won. Many people get into homebrewing and discuss it with people outside of the traditional club model. The sense of connection people feel towards a particular forum or podcast or whatever can be just as valid as the connection people feel with those they communicate with online. Rather than asking whether the BN Army is a club we should ask whether it even matters. Maybe the traditional club no longer fills such an important role that we need to reward any group for coming together and nominating officers. Perhaps homebrewing has expanded so much that we no longer need to cloister physically to share meaningful information and promote the hobby.

14
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 25, 2015, 07:07:58 AM »
or at least let's start posting constructive ideas instead of continuing to advance arguments that the current system is broken i think that has been adequately established.

I don't think there is agreement that the current award system is broken. In fact, I've read the comments from some of the GC members to say otherwise.

15
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 24, 2015, 01:34:05 PM »
I'm not certified and haven't sat for an exam but that is because the LSAT, three years of law school exams and the bar gave me test-taking fatigue.

Amanda is right about the need to know how to study and how to take the test. Those two skills are often as important as learning the subject matter, especially as you try to get closer to a perfect score. It's often difficult for the test preparers to provide effective guidance on these subjects because they are not thinking about how to best learn what they already know or how to game the test they designed. You need people outside the system who have performed well to develop the prep materials.

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