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Messages - reverseapachemaster

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106
Beer Travel / Re: Portland, Oregon
« on: June 16, 2017, 07:30:56 AM »
So many breweries the easier question is probably want do you want to drink and then finding an area that scratches that itch. If you find one brewery chances are good there's a few more in the immediate area.

I liked The Commons a lot and if you're there you might as well go down the street to Cascade if you like sour beer. (I'm not personally a big fan of HOTD.) Across the street from Cascade is a Rogue location (former Green Dragon) that stocks both Rogue and other beer. Base Camp is a few blocks away as well. I think there is at least one other brewery/brewpub in the area and a number of bars.


107
Hop Growing / Re: Growing plants with hops?
« on: June 14, 2017, 06:50:34 AM »
I used to grow rosemary next to my hops. It seemed to help repel some pests. The problem is that the rosemary will grow both up and out into a moderate bush. Depending upon how big you let the rosemary get and how close to the hops it is planted, it may begin competing for space.

108
Ingredients / Re: sorachi ace in saison
« on: June 09, 2017, 11:31:17 AM »
Saison is pretty much the only place I see sorachi ace used. I don't hate it enough to run away from it but don't like it enough to seek it out.

A more gentle lemony hop that lacks the kinda weird dill character is Aramis. It's like a lemony saaz. I really like it in saisons. I like it a lot blended with cascade and aurora.

109
General Homebrew Discussion / Re: Hop trellis
« on: June 09, 2017, 11:28:51 AM »
The longer you go the harder it will be. They won't get too big this year so build something cheep and easy like a pole with twine so they get full sun on the leaves and produce energy for the roots. Next spring or this fall build your permanent structures.
Also, one year I had to train bines that were already a few feet long onto new trellises and my arms got scratched up and I had a full blown allergic reaction with a trip to the urgent care clinic. Wear gloves and long sleeves!!!

So much this. I have to wear gloves and long sleeves when picking hops. Otherwise I'll be covered in really itchy red slashes. It's physically uncomfortable and uncomfortable in public.

110
General Homebrew Discussion / Re: What's the deal with BYO magazine?
« on: June 08, 2017, 06:44:45 AM »
The normal BYO offer is for one free trial and it automatically starts a year subscription unless you write then to cancel after the first issue. My understanding is that they would continue sending issues to you. If you only received one issue then you have no responsibility to pay for more.

111
Ingredients / Re: one german noble hop
« on: June 07, 2017, 04:00:50 PM »
I'd pick Saaz if it was on the list but since it's not I'd also go with HM.

112
Thanks for the replies folks. I have another question. Can I brew smaller quantities using the same materials? For example, could I just brew 2.5 or 1.7 gallon batches (1/2 or 1/3), using the full size buckets? I would rather not screw up an entire recipe. Thank you.

Yes. I have for years brewed 2.5-3 gallon batches in a 7.9 gallon bucket. Below that size I usually use 4l wine jugs for 1 gallon recipes or split two gallon batches into two jugs.

In a perfect world you would always ferment in a vessel just big enough for all the wort and just enough head space to avoid losing beer to blow off but it can definitely be done. If you decide smaller batches are your thing and you want a better fit for fermentation vessels then you can get 3 gallon carboys or 2-4 gallon food grade buckets.

113
Beer Recipes / Re: Grisette - Saison's Urban Cousin
« on: June 06, 2017, 10:16:42 PM »
I don't think thin body is wrong for this style but like any really dry style you want to avoid that thin but kinda flabby, watery body. You should have enough protein from the wheat and tannins from the hops not to have a problem with the recipe. You might try turning up the carbonation to help with a crisper body. Most beers this dry are carbonated at 3+ volumes.

114
Did you taste the beer before adding coffee? If so, did it taste good? That would determine whether the problem is just the coffee addition, the beer, or both.

I have no idea what that kit should taste like but I suspect the problem lies in the way they suggest adding the coffee. That adds a lot of extra water, which will thin out the beer, and drip brewed coffee generally produces the most acidic coffee. (Better options include steeping the beans directly or making a concentrated cold brew coffee. Avoids both of these problems in the future but doesn't help with your current beer.)

For the current beer, options are somewhat limited. If it's kegged you could lower the pressure for more of a cask-like pour which will mask some of the thinness and acidity. If you haven't packaged it then you could target lower carbonation for the same reason. Adding lactose to improve the body may help. If bottled, there's not too much you can do. Maybe a little chocolate syrup in the glass.

115
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 08:15:21 AM »
I don't think your position is unreasonable. It's good feedback to the AHA that homebrewing is reaching an increasing degree of technical knowledge and the AHA is falling behind the curve.

The only thing I might counter with is that AHA dues contribute towards lobbying efforts to keep the hobby open which benefits all of us, even if individual components of other AHA functions are less valuable to you.

I don't think your general position is that unusual. Most homebrewers who take their brewing semi-seriously will inevitably outgrow most of the resources out there within the hobby. There are few highly technical homebrewing groups/forums out there and even among those groups you have a swell of basic and intermediate brewers looking for help. You may be at a point where your time is better spent researching into academic and industry resources.

116
Kegging and Bottling / Re: re-cork?
« on: June 06, 2017, 07:54:08 AM »
Personally I wouldn't mess with the cork. You can do an older finish by creating a cage with twine tied over the cork. It does the same thing as the cage, you just need to use a sturdy twine.

117
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 07:46:28 AM »
When imperializing everything (2009-10?) was a thing, there were imperial pilsners.

I'm not opposed to last minute corrective efforts but if you like the beer as it is then why risk turning one keg of good beer into two kegs of bland beer?

118
Commercial Beer Reviews / Re: Leffe Blond
« on: May 21, 2017, 09:56:40 AM »
I don't drink it often but Leffe Blonde is still one of the best examples of the Belgian blonde style. Probably the best widely available.

Hoegaarden, on the other hand, is one of my least favorite witbiers. It hits the style guideline for coriander/orange peel but IMO it's too sweet and over-spiced.

I'm not old enough to have tasted Hoegaarden pre-acquisition but there's a lot written from the time that when they took over Hoegaarden from Pierre Celis that they changed a lot about the beer for the worse. I don't know if that is just big beer hate or beer lore.

119
Commercial Beer Reviews / Re: Beer for curry?
« on: May 21, 2017, 09:49:04 AM »
Dry lagers are the normal choice. Light, doesn't clash with the flavor and cuts the heat.

Hefeweizen might be an interesting choice. The banana and clove would work around a lot of the far south Asian cuisine like Malaysian and southern Thai. It might be too filling with a rich curry though. I like the idea of a lighter Belgian--either a tripel or a 4-6% blonde. Some of the same flavors but a lighter body.

There's an Asian restaurant nearby that is mostly Thai and Vietnamese and has a small brewery in the back that is basically a very nice homebrew setup. They do a rice lager but otherwise produce most of the typical craft styles. No real reason why you can't pair a fruity IPA with a red curry or a stout with a fish sauce marinaded steak. They are complimentary flavors.


120
I'll add another recommendation for the Public House in the Venetian. It's not the cheapest place or the largest selection but they keep a good mix of beer and it's the only place to (sometimes) get cask beer.

The pub in the Monte Carlo has a larger selection, it's a little cheaper and it's mostly Nevada, Utah and California beers. It's comparable to the Todd English pub in the Aria and the Yardhouse. Any of those three would be fine options for a wide range of beers. The pub in the Monte Carlo is a little out of the way so it's usually quieter if you need a break from the strip without leaving the strip.

Sin City Brewing has a few tap stations on the strip. Most of their beers are pretty bad but the hefeweizen is surprisingly good. It's one of my favorite non-German hefeweizens. It's dirt cheap for Vegas.

Some other options:

There's a very expensive place in the Wynn that I would skip because it's selection is less impressive than other places on the strip at a higher price.

There's an Irish pub in New York New York that is always busy with a light selection.

Burger between Mandalay Bay and Monte Carlo has a small but nice selection. It's basically the Monte Carlo pub selection scaled down and a little more expensive.

Gordon Ramsay Burgr has a small and pricey selection. The food is great but you'll stand in line for a long time. It's worth going for the food but not worth the line for a beer.

Gordon Ramsay pub and grill has a similar selection of beer. A few more English beers and English food. It's nice but not worth the cost for beer. It's close to a number of other places with larger and cheaper options.


There are new craft beer places and existing places are adding more craft beer all the time. Now there's very few places on the strip where you can't get a decent beer. You don't have to walk from one end to the other to find a decent beer. If you go in one hotel and don't find something you want, the next hotel probably will.

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