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Messages - reverseapachemaster

Pages: 1 ... 6 7 [8] 9 10 ... 151
106
The Pub / Re: Woodchucks
« on: December 04, 2015, 12:06:58 PM »
6

107
Commercial Beer Reviews / Re: Stone "Enjoy After" Brett IPA
« on: December 03, 2015, 09:26:02 AM »
So they are selling beer before its ready so you store it instead of it taking up valuable square footage at their facility? What a racket. Brilliant!

The same could be said for any brewery selling beer with a best after date.

108
So I could completely take apart the inside of the dishwasher to install this or just screw on a bottle washer to a faucet. Not sure how this makes things easier...

109
can we get a new AHA ad with Papazian hoarding all his bottles, saying "THIS DATA IS MINE; GO CREATE YOUR OWN!"

Relax and have a homebrew when you figure it out for yourself.

Just doesn't have the same ring. RAHAHBWYFIOFY.

110
First, the pretzel situation:  Anyone with small kids may know what it's like when the kids decide to do something unusual.  My daughter hid my wedding ring once and it was YEARS before I found it and my son took a handful of small pretzels and [apparently] dropped them in the toilet to see what would happen.  They were probably goldfish pretzels and he thought they may swim away... LOL.  By the time I found them they were the size of a golf ball.  Anyway, my hops have arrived from Farmhouse and all 4 varieties look awesome and are packaged in that O2-purged, vacuum-sealed foil wrapping.  Cheers.

Was the wedding ring in the toilet?

111
Did I miss the post where you answered the question several people posed, i.e. "What constitutes a professional beer judge?"

BJCP Grand Master level. Perhaps professional isn't the correct word, although many GMs do get paid for their judging services by writing for mags, doing sensory panels for breweries, etc. I guess "expert" might be better?

Might just be me being distrustful, but without BJCP numbers and contact information for the judges (like you get when you enter a BJCP competition), I wouldn’t give much credit to this service.

How much would you pay if I gave you my Texas bar number?  8)

112
General Homebrew Discussion / Re: musty flavor
« on: December 02, 2015, 10:20:04 AM »
I would not be quick to rule out sanitation/contamination problems but if we are ruling out a low level infection then the most probable causes are:

1. Oxidation--at any point in the process;

2. Low level phenolics thrown by yeast, particularly due to unhealthy fermentation conditions;

3. Unpleasant brewing water conditions.

Your friend may have a bright future in brewing biere de garde ahead of him.

113
I wonder how much of the alleged increase in efficiency from a Hochkurz mash is system-dependent. For example, does the grain milling or design of the mash tun make the supposed benefits of a particular mash schedule on efficiency more or less probable? I know for my smaller mash tun (a two gallon cooler) I have to mash on a mid-140s/upper-150s split to get high mash efficiency and a low FG for my saisons. Mashing for the typical 153F for sixty minutes does not produce the same results. I have less of a problem on a larger ten gallon cooler. I wonder if the design of the Zymatic is inherently more efficient for mashing than coolers and other typical homebrewing equipment.

114
Ingredients / Re: Secondary ingredients
« on: December 02, 2015, 09:44:31 AM »
I like coffee, a lot

I do, too.  And I like chiles, and fruit, and spices, and a whole lot of other things that I would never put in beer.  :D



But mushrooms, vanilla and bourbon are fair game?  ???

115
Commercial Beer Reviews / Re: Stone "Enjoy After" Brett IPA
« on: December 02, 2015, 09:33:52 AM »
I picked up a bottle from a batch released mid-year. I'm a big fan of hoppy brett beers so I'm excited to see how this develops. I have a half-plan to brew a similar IPA next year but it will depend upon how quickly I drink through what I already have in bottles, fermentors and planned for next year.

116
All Things Food / Re: Zebra linguine
« on: December 01, 2015, 08:26:07 AM »
Looks cool but yeah, must be a total PITA to make. Can't see how it would be worth it for a home cook to make by hand. I know it is preprepared on the market but seems hard to find.

Anything with that zebra appearance is a PITA like zebra cake. You make that by adding spoons of alternating white and black cake dough one spoonful at a time.


117
General Homebrew Discussion / Re: Hop addiction
« on: November 29, 2015, 11:37:39 AM »
I was really close to hitting several hop deals this weekend but I looked in the freezer and realized I still have way too much of what I bought this year that needs to be used up. These sales will roll around next year, right about the time my current supply wipes out.

118
Yeast and Fermentation / Re: Primary for 5 weeks?
« on: November 25, 2015, 08:56:50 AM »
I've left clean beer in primary (intentionally) for over a year and brett beers for 2.5 years. No off flavors from extended contact time. I would not be worried about the difference between four weeks and five weeks. I would be more concerned about leaving beer best consumed fresh hanging around for a month before packaging.

119
Use of the BJCP name and titles is probably without permission and a violation of the BJCP organization's intellectual property.

BJCP judges taking money for judging in violation of the BJCP rules can and should be stripped of their titles. It is part of the rules of being awarded a title under the BJCP. It's not just a technical issue with the rules but once judges feel comfortable taking pay for their work you are on the precipice of a series of other problems. Once judges start taking money for judging there is less of a chasm between taking money for judging a particular way and objectively judging beer. It also means judges may start to feel they can auction off their services and competitions will end up with fewer highly ranked judges.


120
Beer Recipes / Re: redeveloping American Wheat recipe
« on: November 24, 2015, 09:55:28 AM »
Think about trying to find red wheat rather than white wheat. I find white wheat is often less flavorful and more doughy. It tends to get lost in a beer. Red wheat has more of what you think of wheat flavor.

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