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Messages - reverseapachemaster

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1021
Ingredients / Re: Agave Fermentation
« on: September 25, 2015, 08:55:30 AM »
Like honey the flavor will mostly fade out as the sugar ferments away. If you can source a really dark, unprocessed agave nectar then that will give you the best shot at retaining the flavor without having to use so much that the beer ends up too thin to enjoy.

I think the combination of agave and orange will make people think tequila rather than pecan pie.

1022
Ingredients / Re: Sugarcane
« on: September 25, 2015, 08:53:09 AM »
You probably need to account for the vegetal matter and any tannins and other flavor compounds contributed beyond the sweet extract from the cane.

I'm not an expert on sugar production but I believe the sugarcane is usually pressed to extract the sugar and that would be the essence of what you want rather than the woody aspect of the cane.

1023
I think Steve's approach is the best approach.

Look at the volumes going into the fermentation vessel on your five versus ten gallon system and scale up based upon those volumes. For example, if your five gallon recipe yields 4.75 gal in the fermentor with 0.25 gal lost to the kettle and your ten gallon batch yields 9.75 gal then you have a 5% loss on the five gallon batch and 2.5% loss on the ten gallon batch. You gain a whole 0.25 gal efficiency on the ten gallon recipe which you should account for as a 5% increase in post-boil volume on the five gallon batch when scaling up. So you would want to take 95% of the spice addition in the five gallon batch and double that to 1.9 times the addition in your five gallon recipe.

Straight doubling can be an easy shorthand that will get you in the ballpark and maybe even have an undetectable difference from the five gallon recipe but with particularly potent spices I would be more cautious. With some spices a gram here or there can be the difference between balanced and overwhelming.

1024
Are we then prepared to question the most basic homebrewing assumption that nothing in beer can kill you?

1025
Yeast and Fermentation / Re: building a large starter
« on: September 24, 2015, 08:19:28 AM »
What settings did you use to get to a 5l starter? The only way on a 5.6gal 1052 beer with that calculator is using a fairly old lager pack. Mrmalty IMO overshoots the viability drop off on yeast vials/packs. It also doesn't take into consideration whether you are aerating/oxygenating the wort or whether you are pitching at high krausen.

1026
Ingredients / Re: Botany in the Brewery: Heather varieties
« on: September 24, 2015, 08:12:00 AM »
I have never experienced hallucinations or berserker rages associated with my heather ale.

Or you just don't remember...  :o

1027
Commercial Beer Reviews / Re: What's your favorite hidden gem
« on: September 24, 2015, 08:09:26 AM »
Here's another one for you..... Gordon Biersch.  Yes, the big chain.  Talk about fantastic German lagers, man...... I'll have a beer with you there anytime.

I like several of their beers. My wife and I used to hit their brewpub here on a regular basis although it's a bit of a haul from our house. The service started to go downhill and the menu changed to take away all our favorites in favor of a more generic menu. I rarely open the emails I get from them but when I do I always see them talking about brewing IPAs and other beers clearly deviating away from their focus on German beers (plus the Czech pilsner). I might have to get a growler of winterbrau next time I'm in the area.

1028
Yes, but a giant one whose article has just been referenced to on the Dutch homebrewers forum. Trust me, if you're from Belgium like myself, the message is really very necessary. People stone you for not doing a protein rest.

Maybe they just don't like you?  ???

1029
Ingredients / Re: Grain Storage Long-Term
« on: September 23, 2015, 08:53:56 AM »
I store mine in a sauna. Not sure if I am doing this right.

1030
Ingredients / Re: Adding Cherries to Milk Stout
« on: September 23, 2015, 08:50:52 AM »
I would ride on the assumption that the fruit may have been pasteurized (often says on the packaging) and freezing killed off most of what may have made it into the package with the fruit rather than worry about losing flavor to whiskey or getting too much boozy flavor in the beer. I might feel differently if you plan on sitting on this beer for years where a handful of cells of an oxidative yeast like brett has time to do something with the beer. If that is your plan then I would suggest opting for an aseptic puree.

1031
Ingredients / Re: Botany in the Brewery: Heather varieties
« on: September 23, 2015, 08:47:10 AM »
The problem with trying to hunt down those specific herbs is that you often have to grow them yourselves. That might be more trouble than you want for a single beer. It does appear to be sold around UK nurseries so if you really want it then that's an option for you. Heather grows with an ergot-type fungus on the bottom side of the leaves which is probably the cause of any associated hallucinations. So that's something you'll want to be mindful of when brewing with it.

You might find an erica variety among local botany/gardening clubs in which somebody will be willing to give up some erica tips in the spring for your brewing. They will understand the difference between the plants. Or maybe some brewers in the UK would be willing to help you out.

Otherwise you are probably stuck scouring herbal medicine sites hoping they clearly understand the difference between the two and it won't cost an arm and a leg to get it.


1032
The Pub / Re: Repurposed Slate Countertops
« on: September 22, 2015, 07:56:20 AM »
Looks really nice.

I have the same cabinets as you.

1033
General Homebrew Discussion / Re: What's Brewing this Weekend? 09/21/2015
« on: September 19, 2015, 08:56:32 AM »
Yesterday I brewed a Belgian something in the vicinity of a pale ale to blond. It's just pale malt but too gently hopped to call a pale ale and imply a more assertive hop character. It's hopped with belma and spiced with coriander, star anise and lemon peel. It's happily fermenting away with 1214 right now.

That slurry will in turn be used to ferment a kettle soured Belgian stout and then in turn used to ferment a BDSA that will get some cocoa nibs, vanilla and noyaux.

1034
Yeast and Fermentation / Re: Brettanomyces pellicle or infection ?
« on: September 18, 2015, 07:54:04 AM »
The pellicle has no relevance to your yeast collection. If some gets into your slurry then it is fine. If none gets into the slurry that is fine too.

1035
Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: September 16, 2015, 07:38:11 AM »
What kind of heat pad are you using? Maybe mine is just weak! Also - how are you monitoring temp in the fermentor? I like a thermowell for measuring during primary, but I'm considering moving it to the side during conditioning.

I use reptile tape which is a product designed to heat reptile tanks from the bottom. It's the same idea as a brewbelt but with two heat elements. I wrap it around the fermentor and tape it on. It's plugged into a Johnson temperature controller and then placed in my fermentation fridge. The temperature probe is taped to the side of the fermentor where the belt isn't. I've gotten that set up all the way up to 110 (for lacto) without a problem. Once fermentation gets going the fermentor stays warm enough with the fridge's insulation and the heat from the fermentation so it's barely even running until fermentation winds down.

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