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Messages - reverseapachemaster

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1021
Yeast and Fermentation / Re: Abnormal Krausen (at least for me)
« on: May 27, 2015, 07:46:02 AM »
Nothing sounds out of the ordinary for a healthy fermentation.

1022
Yeast and Fermentation / Re: Orval dregs
« on: May 27, 2015, 07:45:09 AM »
I know if left unstirred/shaken a starter from Orval dregs will form a pellicle. With oxygen brett will form a krausen and look similar to a sacc strain.

Orval is not filtered but centrifuged. I would imagine the vast majority of yeast in the bottle is brett. I've seen a few people plate out Orval dregs and find pedio as well.

1023
Beer Recipes / Re: American Wheat
« on: May 27, 2015, 07:35:49 AM »
Like most amarillo/cascade beers it will probably turn out really well.

1024
Hop Growing / Re: Hop Growning and Yellow Leaves
« on: May 26, 2015, 09:22:26 AM »
Check around for spider mites. When they start attacking plants the first sign is yellow stippling on the leaves. It looks like a deficiency or disease at first.

1025
General Homebrew Discussion / Re: State of home-brewing
« on: May 26, 2015, 09:16:30 AM »
If that shop was riding the boom without any real business plan but opening the doors and letting customers come in then I could believe business has dropped significantly, especially if prices are too high or there is a competing business in the area.

The shop might be doing decent, but not great, and he has decided to try to guilt people into giving him a lot of business under the guise of keeping local access to supplies. I remember one of the larger online retailers used to give "tips" on one of the big homebrew forums that prices on supplies were going to go up and to buy now. 100% of the time he was wrong but picked up a lot of extra orders.

1026
Ingredients / Re: which hops to buy?
« on: May 22, 2015, 08:25:37 AM »
Belma is boring, I wouldn't waste your time. Very little hop character. It's nice in something light like a blond ale - it has faint melon notes, but won't do anything in an IPA.

+1

It's definitely not a good IPA hop unless maybe you want to use it to round out some grassy notes in a blend. It's almost exclusively used for saison or kolsch. I use it a lot for bittering since I stocked up when they first came out at $5/lb. but otherwise it is not a hop I would normally reach for.

1027
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: May 21, 2015, 07:18:27 AM »
I recently brewed a west coast red ale to capture a manhattan flavor. Rather than the usual cascade/centennial combination it has cascade, triple perle and nugget for flavor/aroma additions. It's definitely that orange and herbal manhattan flavor. I also have a manhattan that I've been aging on oak for a couple months like a barrel aged manhattan. I plan to add the oak (and probably some of the cocktail) to part of the batch to create a faux barrel aged version.

1028
If you've ever seen a fridge and a digital johnson controls controller then you know exactly what my system looks like.

1029
Beer Recipes / Re: Piney pale ale feedback
« on: May 19, 2015, 08:09:29 AM »
Not everywhere sells it but yes there is Marris Otter LME.

1030
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:04:13 AM »
A basic hefe is just two row plus wheat. I know some do add munich malt to theirs although this might be unnecessary with the right processes. If you want to up the malt character without adding caramel notes or sweetness then maybe sub out some of the pils for pale malt. When I look at those two recipes I think they are two different dunkelweizen recipes with the second recipe going much harder on caramel and sweetness. The first recipe would be fine for a dunkelweizen as it is. The second recipe is probably too sweet for any kind of weizen style beyond weizenbock.

1031
Kegging and Bottling / Re: How to Pump Prime your bottled beer.
« on: May 19, 2015, 07:54:51 AM »
I don't know how you are shaving off hours by not cleaning a bottling bucket at the beginning and end of brewing and not siphoning into a bucket before bottling. I suppose it adds a lot of time to do all that work to bottle a gallon or so of beer if the rest is going in kegs but it is not a significant amount of time in a full bottling run.

I'm also not sure I would trust a simple syrup sitting in the fridge for months to be free from microorganisms. It might be fine for making drinks that are immediately consumed but for beer sitting for weeks or months there may be yeasts and bacteria coming along for the ride.

I can see how this system makes a lot of sense where you are bottling a small number of bottles at the end of filling kegs but not sure the risk of infection from the syrup bottle outweighs the time of using a bucket for a full bottling run.

1032
All Grain Brewing / Re: water profile for witbier
« on: May 17, 2015, 03:24:40 PM »
If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.

1033
There's nothing wrong with a saison at 1.007 unless it tasted too sweet. It's common for saisons to reach terminal gravity at that range, especially if they have some munich and no sugar additions. I'd blame those comments on erroneous judging assuming every saison has to reach for 1.000.

1.014 is the upper end of FG for tripel and given your OG I'm surprised you even got it that low. If it tastes right then don't mess with it.

1034
All Grain Brewing / Re: Making it smooth
« on: May 16, 2015, 09:01:50 AM »
I find it hard to believe Diaego is leaving Guinness up to an unpredictable process like sour mashing. Any lactic acid in the beer is likely dosed with straight lactic acid in the kettle or after fermentation.

1035
Yeast and Fermentation / Re: Spontaneous fermentation
« on: May 15, 2015, 07:59:47 AM »
I'm not sure I would be too confident about whatever bugs have found their way on to grocery store oranges. Just imagine the places they have been before they made it to your beer. I guess it doesn't hurt to try to ferment with them, but I would be sure to test that the pH has dropped as well as the gravity before I put it in my mouth.

On the other hand, just imagine the places they have been before they made it to your beer!

I once attempted to culture yeast off a peach I bought at the grocery store. I have no idea where it was grown but it wasn't local. The beer turned out very mediocre. I saved some of the slurry in a mason jar in the fridge. A couple years later I was pairing down my stock of yeast and discovered the mason jar. I figured I wouldn't brew with it again and dumped it. Only after dumping did I smell the jar and discover how stupid I had been. The smell was a glorious blend of brett funk and lactic acid. I was so disappointed that I had lost that culture. So I definitely think good yeast and LAB can be pulled from grocery store fruit even if the fruit's passengers are international in origin. Probably not coming from ISIS or al Qaeda.

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