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Messages - reverseapachemaster

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1021
The Pub / Re: Android battery suddenly dropping...
« on: October 09, 2015, 06:41:31 PM »
Letting the battery run down entirely and pulling and replacing are both good strategies if you have battery issues. I've had my S3 for two years now with the same battery so I doubt you need a new battery already.

Is your phone trying to download updates to apps or the OS? Sometimes that will burn down my battery in a hurry.

If it only happens at home then it may be an issue with your phone trying to find a connection to a tower. I don't really understand why but sometimes that can cause the phone to run the antennas constantly. I believe the solution is to download a new tower map from the provider.

1022
That does not tell a compelling story for why anybody would want to live up there.

1023
Kegging and Bottling / Re: Bottle Conditioning help
« on: October 09, 2015, 02:43:22 PM »
Once you have full carbonation after 2-3 weeks it's up to you to decide if you want to stick them in the fridge and cold condition them ahead of drinking them. I usually try to keep beers in the fridge for 2-3 days before I might drink them so they can drop clear and smooth out a touch. Ideally I would keep most of my bottles in a cooler environment after carbonation but there's no way for me to store the twenty gallons of homebrew bottles plus about an equal amount of commercial beer without building a cold box as an extra room on my house. (Basements are generally nonexistent in Texas.)

The two real exceptions to the 2-3 week conditioning period are sour beers and saisons. Sour beers can sometimes go through a period for 1-2 months where they develop a strong cheerio-type flavor that eventually goes away but isn't the beer at its best. Similarly I find most saison strains need a little extra time to smooth out especially when fermented hot (80s or higher). It's not as much of a problem in the 70s but the warmer the temperature the rougher the beer for a little while. I usually bottle those after a couple weeks and then give them another 4-6 weeks in the bottle to hit their stride. It's a typical process at many of the large saison breweries.

1024
Yeast and Fermentation / Re: Tangy/tart flavors from suspended yeast?
« on: October 09, 2015, 02:34:28 PM »
Definitely would not be alarmed that there's still some yeast bite on day twelve with a lazy strain like that.

1025
Hop Growing / Re: Help! Cascade and Chinook Mixed Together
« on: October 09, 2015, 02:31:30 PM »
Cascade and chinook work well together. I'd happily use them together in a pale ale, IPA, saison, etc.

1026
Beer Recipes / Re: dunkelweizen
« on: October 09, 2015, 02:26:11 PM »
The cloudiness you get from 3068 is appropriate for the style although it's not like it stays cloudy forever. I would pick whichever strain seems best suited for the flavor profile you desire.

1027
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 02:49:03 PM »
Sounds like you would be happy taking recipe #2 and substituting the hop schedule from recipe #1. No need to overcomplicate or get away from what you like.

1028
Ingredients / Re: oak smoked wheat malt
« on: October 08, 2015, 02:32:21 PM »
It's a smoother and more citrusy smoke than rauchmalz. It's also wheat and tastes like wheat, so there's that.

1029
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 02:28:28 PM »
The WL trois is not brett but it isn't regular ol' s. cerevisiae either.

I'm not sure there is a need to make the grist any more complex especially if you are just doing it to make the recipe more complex. You could do a lot with the hop profile. Many IPAs on the market use a combination of several hops (or a lesser number of complex hops like mosaic).

It would make more sense to describe what you want IPA #3 to be than let us throw recipes at you blindly and hope you like one of them.

1030
Beer Recipes / Re: Focal Banger Clone
« on: October 08, 2015, 02:22:45 PM »
It is possible that the beer is brewed with no 60 addition and only starts at 20. That's common for the hopbursting technique.

Given how tough it is to find that beer in the first place it will probably be even more difficult to find somebody who has real insight into how it is brewed or has an accurate clone recipe. You'll have to pick a direction and give it a go. There are so many mosaic/citra IPAs on the market brewed with virtually any hop schedule you can concoct that you could get in the neighborhood of focal banger with any one of them and dial in with small tweaks.

It will probably be just as important to dial in the water profile as it is the hop schedule.

1031
General Homebrew Discussion / Re: How to export beer from the US
« on: October 07, 2015, 10:03:24 PM »
Generally you will need to purchase through a retailer or a brewery that not only self-distributes but is willing to figure out how to ship beer out of the country as a self-distribution. I do not see many breweries wanting that headache.

Best option is definitely finding a friend in the states with access to the beers you are after.

1032
All Grain Brewing / Re: Step Mashing & Calculating Rest Times
« on: October 07, 2015, 05:16:03 PM »
When decoctions are used correctly, you can not only taste the results, but you can smell, see & feel the results.
A simple single infusion with melanoidin malt will never get you in the ballpark of a correctly-executed triple decoction mash.
It's just not chemically, or physically possible.
We can disagree about this, forever.
It's not going to change the nature of the enzymatic activity that takes place.

If you're brewing a 75% Rahr 2-row beer, that's heavily hopped, it's probably not going to benefit you.

If you're brewing a 90% Floor malted Bohemian Pilsner beer, you're going to notice the difference, without even trying.
If you're doing a festbier that's based on a high percentage of Vienna malt, you're going to notice.

How can you know when a decoction mash is done correctly, such that you gain the sensory benefits, if you do not know the formulas necessary to correctly decoction mash? How could you know whether the decoction mash was done incorrectly or inefficiently yet still produced optimum results?

I am not among those who disbelieve in the merits of a decoction mash but your defense of the process is lacking. Decoction mashing is not a superior process or even produces recognizable results merely because there are chemical or physical processes involved. I could kick my mash tun every three minutes during the mash and cause a physical process through vibration but that does not mean the beer will be noticeably different for it.

I am not sure the formulas you seek exist. Most decoction mash schedules are dialed into the particular recipe/ingredients, brewhouse capabilities and brewer's preferences through trial and error.

1033
Equipment and Software / Re: Fixing My Small Batch Mash Tun
« on: October 07, 2015, 03:35:34 PM »
I don't have anything helpful to add about improving the seal but I can speak to the efficiency issue. I use the same cooler on my small batch setup and used to have really awful efficiency. I extend all mashes to at least 75 minutes (sometimes 90 for drier beer styles) and get upper 70s to upper 80s in efficiency. Might be worth giving a try.

1034
Beer Recipes / Re: Two Cherry Wood Smoked Malt Recipes - Thoughts please!
« on: October 07, 2015, 03:29:57 PM »
I agree that the cherrywood smoked malt has a very sharp flavor. It's my least favorite non-peat smoked malt. I would use a deft hand adding it. I like the way Stone adds to the smoked porter but I'm not a huge fan of the smoked porter on its own.

1035
Beer Recipes / Re: RO Water additions for reference
« on: October 07, 2015, 03:23:12 PM »
Can't speak to brewer's friend but I found EZwater was always significantly off.

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