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Messages - reverseapachemaster

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106
All Things Food / Re: Bread
« on: February 28, 2017, 09:27:20 AM »
Bottom-right: shaped batard in proofing basket with linen (cotton in my case) towel

Is the purpose of the proofing basket a convenient place to keep the dough while it rises or does it have value in maintaining the shape of the dough?

107
Ingredients / Re: German perle hops
« on: February 24, 2017, 09:24:37 AM »
Had a smash Perle IPA once. It was a lot of the sort of general herbal/spice hoppiness one finds in noble hops and their derivatives.

Could be used in any number of styles where a noble hop might be desirable.

108
Ingredients / Re: Warrior hops
« on: February 24, 2017, 09:20:27 AM »
I've tried at least one all warrior hop beer and recall liking it. It's a lot of pine and some citrus fruit. Like nugget, it isn't an overwhelming flavor unless you use a lot.

I've seen it in blends with the four Cs.

109
Beer Recipes / Re: SN Sidecar Knockoff
« on: February 23, 2017, 09:06:22 AM »
I would imagine the orange is peel rather than whole fruit or juice.

110
Classifieds / Re: Looking for some Russian River beers
« on: February 22, 2017, 10:11:06 AM »
There is undoubtedly a FB beer group local to you that focuses on trades or permits trade offers that would probably do a better job of getting you these beers. If not those then the larger beer forums could probably satisfy a trade.

Most Russian River beers are not too hard to get by trade. Pliny and Blind Pig sell out of the brewery fairly cheap and don't take too much to get in a trade. Pliny should be a little easier to get because it is more well known so people tend to buy it over Blind Pig for trades. The non-sour Belgians make it into distribution fairly regularly in the larger cities in which RRBC distributes. Some of the sour beers get out to those cities but usually sell out immediately.

KC has a pretty good range of beers in distribution that could get a trade done. Although a local trade would be with somebody with access to the same distribution. You might have to hunt down a limited release like a brewery-only release.

111
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 21, 2017, 10:48:50 AM »
With greater competition from newer labs and evolving popularity in styles I'm surprised this didn't happen sooner. It makes a lot of sense from a business perspective.

I wonder how many of the strains remaining available throughout the year that aren't popular among homebrewers are those WY propagates enough for commercial sales that maintaining homebrewing inventory comes with marginal costs.

112
Ingredients / Re: Brewing Additions/ Adjuncts
« on: February 21, 2017, 10:37:09 AM »
The reason you see so many options is because there's isn't one right answer. Coffee is a really good example. There are a lot of ways to add it to beer. They all work and will give different character. OTOH some potential additions have a more limited range of useful preparations or techniques.

This is one of those topics where explaining what you want from the adjunct in a question is likely to net the better answer than reading all possible options and picking out of the dark.

113
I know somebody who made the mistake of making a beer with 100% honey malt.

Hopefully you will have better luck.

114
I didn't mean to say the AHA couldn't.  I said the GC role in it would be limited to nil.

Given the express charge to GC members in the bylaws I find this both highly surprising and concerning.

115
Homebrew Clubs / Re: Homebrew Club Discussion Topics
« on: February 15, 2017, 08:50:00 AM »
I agree the skill level of brewers will make a big difference in the topics you discuss. With a new club you might want to keep the first few meetings light on substance to get to know your potential members. I'd guess with college students most of the members will have minimal experience and probably a lot of extract brewing on basic systems but there are some young homebrewers who come out of homes where parents brewed and they already know a lot about the hobby.

116
I had considered the idea of collectibles. I'd rather see what I can do for now. Do you have a link to any information on the kegs?

Even searching for Heintz kegs doesn't yield much.

Unfortunately whatever you found on google is probably the extent of information available online. Your local coke bottler has probably been around long enough to have filled these at one time and is probably a better source of info. Maybe try reaching out to Coca-Cola directly. I don't know how they feel about homebrewers repurposing their old kegs but they do support people collecting their old merchandise and equipment.

117
Great, thanks! I'll let you know how it comes out in couple years!

That blend will hit a good point at twelve months without turbid mashing and about twenty months with a turbid mash. At two years it will get more barnyard-y; at three years more leathery.

118
These are Heintz kegs. Heintz was a division of Kelsey-Hayes (which now mostly only makes car parts). These kegs were built for Coca-Cola's premix systems in the 1950s-1960s and seem to run as a small as 1-2 gallons up to five gallons. They seem to have fallen out of favor in the late 1960s or early 1970s in favor of the more popular pin lock style. Bottlers could have continued to fill them with premix because they likely would have still had the equipment to open and clean them (not that it requires anything fancy).

Coca-Cola bottlers would be your best bet to find parts. Few seem to exist in the wild and probably command collectible pricing. You might be better off selling them to a Coca-Cola collector than trying to refurb them for homebrew.

119
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 13, 2017, 03:58:31 PM »
I had to really think about this because I brew mostly small batches but lots of complicated mash schedules. A single infusion on a 1-2 gallon scale can be done under four hours. An average brew day is closer to five hours. If turbid mashing it feels like days.

120
Yeast and Fermentation / Re: Jester King's spontaneous fermentation
« on: February 13, 2017, 11:56:40 AM »
I've seen Jester King give a lot of different explanations for their mixed culture that contradict. The only info I've seen repeated with any consistency came from their former head brewer who claimed to have put together the culture. I assume he would know best what is in it.

Their early saisons were just 3711. Their early sour beers were isolated lacto and brett from wort they left out at the brewery. Over time the 3711 culture became infected. Eventually they decided to steer into the skid and added their local lacto/brett to the 3711 along with dregs from Fantome and Cantillon (possibly others as well). This became their house culture for everything that isn't coolshipped.

interesting. I've become skeptical at all the success every brewery seems to have with a coolship and spontaneously fermented beers. Open air cooling and fermenting in fresh barrel seems like it would have an enormous incident of failure, yet so many breweries are claiming to be having great success with it. I dunno, not calling anyone a Bull***t artist or anything, just seems like the rates of failure should be higher.

I should clarify that their SPON beers are coolshipped and do not receive any help from their house culture. I heard/read they dump 20-25% of their coolshipped barrels so there is definitely a degree of failure in the process. However, it's the way beers were cooled until the advent of refrigeration and the way more than just lambic has been inoculated throughout history. The problem is not reaching fermentation but getting a good flavor out of the process. Blending goes a long way to make that possible.

That said, how many breweries out there have active coolship programs going on? I know many coolships are being installed around the country but I'm not aware of that many that have successfully produced beer yet.

Their house culture has some local elements to it--both intentionally and unintentionally--but it's also "local" to Soy and Brussels, Belgium. I'm not hateful that their house culture includes commercial strains and dregs from other brewers. It's true of my house cultures as well. I dislike that they sometimes refer to it as locally sourced when that's not really the case.

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