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Messages - reverseapachemaster

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106
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: December 20, 2016, 08:40:16 AM »
As for Barbara B, that meme comparing her to the Quaker Oats image is based on a comment by a political pundit in response to a political opinion the former FLOTUS shared earlier this year.

That comment about her stretches back to at least the 1990s, although it is probably older than that.

107
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 19, 2016, 09:07:14 AM »
Ok, that's helpful.  I wonder if there are any issues with essentially selling a "food product" without a food license?  Maybe this is kind of a gray area, because nobody would go drink wort, unless they were one of those weird Malta Goya fans.   :o

If it's not beer it's a food product and subject to FDA regulation.

108
The Pub / Re: ever changing palate
« on: December 16, 2016, 08:54:30 AM »
Beer never tastes right when I'm hung over.

109
Beer Recipes / Re: Chicken Wing Beer
« on: December 15, 2016, 09:42:29 AM »
A lot of the flavors while eating wings are not flavors I generally associate with a positive beer experienced. For example, Franks Red Hot is cayenne, garlic and vinegar. Two of those are generally not flavors you want in a beer. Same for other flavors like blue cheese, buttermilk and chives (both in ranch dressing).

The flavors that probably make the most sense are cayenne in the sauce and a small amount of parsley and dill from ranch dressing.

Saison would be an okay choice and maybe 3711 fermented in the 60s gives you a little earthy funk that resembles something of blue cheese (without the cheese). I'd also think about a simple pale ale where a little more sweetness will balance against the cayenne in the way the fats in butter, cheese, milk and cream balance out the heat when eating wings.

110
Yeast and Fermentation / Re: Catalyst Fermentation
« on: December 15, 2016, 09:26:01 AM »
Is corona a very hoppy beer? How about ever other beer in clear or green bottles.

No, and it also won't skunk in minutes.  When I used it for a BJCP exam it to 5-7 days to truly get it skunky.  And no matter, it's still a lot longer than a clear fermenter going into a closed chamber would be exposed to light.

Interesting.. I have had helles, and pilsners go skunky in less than 5 minutes.

Possibly a problem created by the LODO process?

If five minutes is all it takes for most beers then every beer that's ever been fermented in a glass or plastic carboy should be terribly skunked because those beers see more than five minutes of light just in bottling time. Is it your position that this is the case?

111
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 15, 2016, 09:22:02 AM »
IMO, the best way to implement this is to get a large surface area plastic container, dump your weighed out grains in there, spread them around and then start spraying. Spray, mix, spray, mix, until all of the malt just barely sticks to your hand when mixing. It doesn't take long at all, cuts down on dust and keeps the husk far more intact than dry milling.

Seems like for the LODO process that is introducing a lot of aerated water to the grain, which I thought was to be avoided at all costs.

112
The Pub / Re: This is how it should be done
« on: December 15, 2016, 09:18:49 AM »
But what about all the lawyers starving in China...

We need to put up a fundraising commercial for them. We'll slow down some film of a doc review warehouse and play a Sarah McLachlan song over it.

113
Yeast and Fermentation / Re: D bomb
« on: December 13, 2016, 08:58:02 AM »
Assuming infection is the cause seems like jumping the gun to me. If you have repeat problems with infection, especially in only one style, then it is more likely a process problem than a chronic infection. Granted, if you do not use a sanitizer it is certainly more likely that a chronic infection exists; but I still would not jump on that as a cause without ruling out other probable causes.

If you share your normal process for IPAs we could take a look.

114
Yeast and Fermentation / Re: How do I fix this?
« on: December 12, 2016, 10:07:20 AM »
Good deal,
There's always a way if the will is there.

Question? About how long do you ferment batches with Brett.
I haven't done it yet, but I will pretty soon.

Thanks

I wouldn't even start to think about packaging until after three or four months but I don't think the flavor is well developed until after nine to twelve months.

115
General Homebrew Discussion / Re: Hop Audition APA Series
« on: December 12, 2016, 09:59:52 AM »
If you are testing hops for your own purposes then you should select a recipe that best reflects the types of beers you normally brew. If you normally brew west coast IPAs then the way a particular hop interacts with Conan in an APA probably isn't as indicative of how you might use that hop in the future as it could be.

116
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: December 10, 2016, 07:32:15 AM »
Is the addition of Doree new this year? I've bought that pack as a gift for people several times and don't remember it having a fourth beer. It's probably been a few years though.

117
General Homebrew Discussion / Re: What's the coldest I can brew?
« on: December 09, 2016, 08:31:48 AM »
I tried brewing outside once when it was in the mid-20s and windy as heck. Flame went out a few times on the burner and it really struggled to keep a boil. Then the tank ran out with about five minutes to go. Awful brew day.

Tried to coolship that wort. Wort froze. Unsurprisingly did not turn out and turned into five gallons of yard fertilizer.

118
Yeast and Fermentation / Re: In primary
« on: December 09, 2016, 08:17:39 AM »
Years by my experience.

119
General Homebrew Discussion / Re: I'm Back!
« on: December 08, 2016, 10:54:27 AM »
I based my recipe on Project Dank from a local brewery, La Cumbre. 

La Cumbre beers are delicious.

120
All Grain Brewing / Re: decoction mashing / home brewing myths
« on: December 08, 2016, 10:51:08 AM »
Does anyone else besides me just enjoy the process of doing a decoction mash? I'm planning a Dunkel brew day of some sort soon...should be fun outside on a wintry day.

If you enjoy a decoction mash you might love a turbid mash.

Hours (literally) of fun.

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