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Messages - reverseapachemaster

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1021
Beer Recipes / Re: Cherrywood Smoked Porter
« on: November 05, 2015, 09:36:22 PM »
I suspect part of the reason you see so much variance discussed with smoked grain is that the smoke flavor dissipates in the grain over time so the slower a shop turns over their supply the less likely you are to have fresh and extremely smoky grain. I don't think the cherrywood smoked malt is terribly popular so a lot of shops are probably sitting on grain getting long in the tooth.

IMO the cherrywood has good flavor but it's a harsh so it's not my favorite choice. I think it works well in porters but I would use a deft hand adding it to any recipe. One pound is probably enough if not too much for your recipe.

1022
Reading through this thread I realized how few strains I have used over six years, or at least how few strains I had purchased.

As far as the business goes you can see most brewers tend to use a relatively small set of all the strains available to us from the major labs. The prospective business owner should look at how the distributor will allow purchases to be made (e.g. whether there are set blocks of yeast strains that must be bought and volume pricing) and what policies are available to facilitate orders (e.g. distributor takeback of unsold and expired yeast and ease of special ordering). Ideally the shop should sell every strain it can afford to stock but if the shop is losing money on expiring yeast and the variety isn't bringing in customers to make up for those losses then a more limited selection is more prudent.

1023
Beer Recipes / Re: My first blonde ale recipe - any thoughts? *revised*
« on: November 04, 2015, 03:56:43 PM »
If your primary goal is to ferment under warm temperature then a saison strain would be the most forgiving solution. Saison strains easily ferment into the 90s and are least prone to throw unpleasant fermentation compounds in the 70s where you plan to ferment. Other Belgian strains can be more temperamental especially if underpitched and jammed into the 70s without a cooler startup. But none of these strains make sense if they are not within a style of beer you enjoy.

3522 is a peppery yeast that gives the A'Chouffe beers their unique flavor among Belgian beers. I'm not sure if there is a commercially available version of Allagash's house yeast but I feel confident 3522 is probably not close. I'd think about 3787 (Westmalle) or 1214 (Chimay) or 1762 (Rochefort) over 3522 especially if you are unfamiliar with A'Chouffe beers.

1024
General Homebrew Discussion / Re: Wort Split: Single + Czech Pils
« on: November 04, 2015, 03:34:39 PM »
I think it's a good idea. The only problem I see running into is deciding how to build the water profile. The Czech pils wants a soft water profile while the single could probably go for a more flavor-forward profile. You could probably make adjustments post boil/fermentation to the single for flavor.

1025
General Homebrew Discussion / Re: Brewing with raisins
« on: November 04, 2015, 03:33:08 PM »
Raisins can get overpowering in a hurry so either brew a trusted recipe where the raisin volume is known or start small and add after fermentation until you are happy.

1026
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 04, 2015, 03:21:40 PM »
Look im not trying to pick a fight or prove someone wrong, if you arent able to detect any acid in that beer thats fine by me. If you want it declared not sour thats OK by me.

It seems to me that Sour Beer is a class of beers that use mixed fermentations of sac yeast with lacto and/or pedio and/or bret, and sometimes no sac yeast at all. Generally, the ph of the final beer will be lower than that of normal beer, so probably sub 4.0 ph. I have not measured the ph of Peche n Brett, but it tastes more acidic to me than a normal beer. I agree its not as acidic as most commercial sour beers.

No fight provoking here. Just trying to understand what you perceive about the beer.

1027
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 03, 2015, 04:01:14 PM »
How are we using the word sour? Is Lindemans raspberry lambic a sour beer?
Is Logsdon Peche n Bret a sour beer, i say Yes. It's not a puckering acetic type sour, but its a sour beer.

I think some discernible sourness is required to call a beer sour. Those Lindemans beers were sour at one point but are backsweetened to a point that they may be technically lambic but they are no longer sour.

By what standard are you defining Peche n Brett as a sour beer?

1028
General Homebrew Discussion / Re: Cleaning and reusing blow off tubes
« on: November 02, 2015, 10:46:16 PM »
Pretty much the same here with hot oxy cleaning. I often run them through the dishwasher and let the heat/steam have a go at killing off survivors in the tubing. This may not have any positive effect from a sanitation perspective but it has helped loosen up a few chunks of gunk I couldn't get out before.

1029
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 02, 2015, 10:42:07 PM »
Cerasus is sour, Peche n Brett is sour.

You've had peche n brett that was sour? Both times I've had it I got no discernable sourness out of it.

1030
General Homebrew Discussion / Re: Halloween beers tonight?
« on: November 02, 2015, 04:37:20 PM »
I popped open a Jolly Pumpkin La Parcela (sour amber ale with pumpkin) with my wife. That was as far as we got with holiday-ish beers.

1031
Can you post club affiliations so I know how much the BNA ruined this competition with their fake club??  8)
I thought that folded? Last I heard it was done. But I havent been listening for a few months. The forum kinda dried up and the focus on pro breweries on the shows pretty much burned me out.

No idea on the BNA. I agree, it seems like several of the shows are running on fumes and just coasting on bringing in local breweries interested in free publicity or just burning time because Jamil is on the mic. I do listen religiously to the sour hour but Jay is more aligned with the milk the funk group than the BN.

1032
Equipment and Software / Re: BIAB. Please share ideas, pros/cons, methods.
« on: November 02, 2015, 04:29:27 PM »
I think there is a BIAB-focused forum somewhere online that might be worth checking out.

I tried out BIAB for a while on my small batches. I had a hard time keeping stable temperatures in a pot but that likely won't be a problem for a five or six gallon batch. The biggest detraction to me was the volume of trub it produces. The bag does not create an effective filter for all the small grain particles. I didn't have clarity problems but I was losing an unacceptable amount of beer to trub. There are workarounds to that problem like letting the wort settle and racking off the trub but it still seems like you're giving up wort unnecessarily. The bag does not create an effective filter for all the small grain particles. It's not just that you are losing more wort to the trub but that to create enough wort to account for the trub means expending more hops in the boil and more electricity/fuel to boil more wort.

1033
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 02, 2015, 04:11:37 PM »
Logsdon Farm Brewery – Seizoen Bretta 11.1.15

Side note: this is a very interesting and small “farmhouse” brewery in Oregon, which I have never heard of before, brewing mostly Belgian inspired sours; would like to seek out more of their offerings

The "farmhouse" actually needs no quotation marks. It is literally brewed in a barn on a farm just outside of Mt. Hood. It's owned by Logsdon who was formerly an owner in Full Sail and started up Wyeast in the same barn in which the Logsdon beers are brewed. Some of that may change with the shakeup in Logsdon Farm Brewery.

It's inaccurate to say they brewing mostly sours. They only have one sour beer (to my knowledge) while the entire lineup is certainly Belgian inspired (saisons, tripel, wit, Flemmish red).

1034
Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: October 31, 2015, 05:06:15 PM »

As strange as it may seem, I am not one for cameras or being thrust into the limelight.  Balancing a way to share what I have learned over the years with my need for privacy was at the forefront when making my decision to start sharing information on a large scale.  I see the kind of attention that Drew, Denny, Martin B, Jamil, Gordon, Charlie P, John Palmer, and the other highly visible members of the community draw at NHC, and it makes me very uncomfortable because I am introverted to point where just being in large crowds wears me out.   Being easily recognizable would make me not want to attend NHC.

You could wear a mask. Maybe a top hat to keep it classy.

1035
Can you post club affiliations so I know how much the BNA ruined this competition with their fake club??  8)

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