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Messages - reverseapachemaster

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106
Beer Recipes / Re: brett beer
« on: January 09, 2017, 09:50:31 AM »
Any of your options are fine. An all-brett beer should reach a stable FG in under two months.

All-brett beer recipes basically follow the same rules as any sacc beer. The only meaningful difference IMO is brett beers can be somewhat flabby and really benefit from some bitterness and tannins, like a brett IPA, or a moderate amount of acidity. If you're adding sour cherries then you'll likely have a good amount of acidity and tannins, particularly in a pale grist.


107
General Homebrew Discussion / Re: Corn syrup fermentated beverage
« on: January 08, 2017, 12:26:17 PM »
I wouldn't expect to get much flavor out of it on its own. It's just corn syrup (which is mostly flavorless) and a little vanilla and salt.

108
General Homebrew Discussion / Re: Berliner Weisse and Gose
« on: January 08, 2017, 12:22:03 PM »
You can do a cold extraction on coriander post-fermentation. Expect to need 48-72 hours.

109
All Things Food / Re: why can't you people simply say...
« on: January 08, 2017, 11:41:43 AM »
... 113 grams of butter instead of a "stick". What, in Saint Arnoldus' name, is a stick??
And why 113 grams? "No sir, not 112, not 114, 113. It is what we do! The Elders have taught us!"

Why 8 tablespoons of butter of course.

That's 113.44 grams. Is your lodo spreadsheet as "accurate"?

Having only bought butter in the US I can only say when a recipe calls for a stick of butter it always means exactly eight tablespoons because sticks are cut precisely to that measurement. You don't need to know how much is in one stick of butter because it's always the same amount.

110
Going Pro / Re: Helpful Bachelor's Degree
« on: January 08, 2017, 11:38:17 AM »
Yeah, not sure about accounting either. You will need to hire an accountant. Again, pick your poison. Are you going to be the brewer or the business manager. Almost impossible to wear both hats unless you are a teeny tiny brewery and then there really isn't much point because it just becomes a vanity project at that size.

My point is not that having an accounting degree is a substitute for a professional accountant but that he would learn a lot more practical knowledge and skills by way of accounting over a generalized business degree.

111
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 07, 2017, 10:17:57 AM »
Roasted. IMO raw has a grassy flavor.

112
Going Pro / Re: Helpful Bachelor's Degree
« on: January 07, 2017, 10:15:55 AM »
I'd suggest two paths:

1. Engingeering; or

2. Accounting.

Engineering will give you practical knowledge in the construction and upkeep of the physical brewery.

Accounting, similarly, will give you practical knowledge of the business operations of the brewery.

Should you decide brewing is not for you then these are two degrees that open a lot of other job opportunities.

I'd advocate against a business degree. Business degrees are decent introductions to business operations but generally seem to be generic degrees to prepare a person to become a fungible white collar worker. Accounting overlaps a lot of the coursework but goes far deeper into business operations and financial issues that would be more helpful to somebody running a manufacturing and service business.

I also wonder why a bachelor's degree at all. It's a lot of money and a lot of time fulfilling degree requirements that are not directly related to brewery operations (especially if you do not have a bachelor's where you can skip over most of the core curriculum). It may be worthwhile to take first and second year courses in applicable subjects and not worry about a degree at all. Otherwise it's time and money you could apply to getting the brewery running.

113
The Pub / Re: InBev / Keurig
« on: January 07, 2017, 10:01:24 AM »
If I didn't know about the NB acquisition I'd wonder whether this is an opportunity to delegitimize homebrewing (and indirectly craft beer) by reducing homebrewing to a gimmick and bad beer. Put out a gimmicky product that sells next Christmas off two known names and then watch them go into the trash along with the Keurig coffeemakers.

With the NB acquisition I imagine this will be a flagship product until it goes in the trash like a Keurig coffeemaker.

114
General Homebrew Discussion / Re: This is Belgium
« on: January 06, 2017, 09:34:24 AM »
How do they compare to the backsweetened Lindemans and Timmermans lambics?
As a cross-post to the "unpopular brewing opinions" post, I think Lindeman's Faro is a really nice beer. It's not necessarily in my top 10 favorite sours, but I can certainly drink more of it in one sitting compared to La Folie, Red Poppy, Gueuze Girardin, etc.

So not all hope is lost after all. If only you would spell "Lindemans" correctly there might even be a very thin line of sunlight at the horizon.

Yeah it's not even hard to spell like cantyown.

115
Beer Recipes / Re: wheat beer
« on: January 06, 2017, 09:27:26 AM »
If you can find uglifruit the zest works really well in an American wheat.

116
The Pub / Re: Whiskey
« on: January 06, 2017, 09:24:42 AM »
I like craft cocktail bars like that who make their own ice slabs. The only downside is sometimes it is difficult to drink the drink around the chunk of ice. I was at one who had this contraption for making the round ball ice and it slowed getting a drink down to a crawl and eventually they ran out of ice to use in the ball maker. Not a fan of gimmicks which lead to slow service.

I'm generally not a fan of the big ice in my drinks but I cannot stand the big ice ball. I always feel like I'm fighting to keep it in the glass while drinking. Plus, as you said, if the bar is remotely busy you're waiting unnecessarily for some stupid piece of ice.

117
General Homebrew Discussion / Re: BJCP white IPA
« on: January 04, 2017, 09:45:18 AM »
All the white IPAs I've seen from commercial brewers use malted wheat and I imagine that is out of convenience of not having to do a cereal mash. White IPA ranges from a pretty loose corruption rendition of witbier with some spices and a fair amount of wheat to a typical AIPA with a little wheat.

118
Unlike some, I don't see 'session IPA' and APA (even hoppy ones) as remotely the same thing. I hate the vast majority of session IPAs as they're way too thin and watery to support the hops. A 1.040-1.045 OG just can't carry 40-50IBU with lots of late hopping the way a 1.050-1.056 OG can. I like hops but there needs to be some level of firm malt base under the hops or it's just hop tea.

While I don't disagree with you, if you took just middle part of this post it reads like a description of a terrible APA.

119
Commercial Beer Reviews / Re: Stone IPA's
« on: January 04, 2017, 09:36:36 AM »
I dislike centennial hops which means I dislike a lot of Stone's hoppy offerings. I've had a few of the reformulated beers and didn't like them. Felt like they got the new recipes nailed down 90% and decided that was close enough.

I like Go-To and Stone's locations in California do some pretty cool additions to the IPAs that I like.

120
I feel like I read about this every few months. I guess there's a lot of potential profit engineering yeast. If you could get the flavor of saison yeast with the attenuation of London Ale III you could do well making NEPA/IPA.

Right now I would say there is an equal, and possibly larger, market for wild yeast and natural manipulation of yeast (selection, sexual reproduction) left to explore that isn't going to enrage people about genetic modification.

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