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Messages - reverseapachemaster

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106
Yeast and Fermentation / Re: Yeast Starters, how and why
« on: June 10, 2015, 09:43:00 AM »
Healthier fermentation and everything that goes along with it. This question would probably be a good opportunity for the search function. You'll find way more useful information than can be summarized here.

107
Equipment and Software / Re: Handing down to sours
« on: June 10, 2015, 07:05:56 AM »
The best argument out there for this is that if you end up with some scratches in equipment with a little brett in there then it's probably not a big deal because the next beer passing through that equipment probably includes brett too so there's no real risk of infecting subsequent beers.

It's not a great argument. As you said, not ever sour or brett beer is going to have the same LAB or brett strains and a sour or brett beer can still be contaminated by dirty equipment in an undesirable manner.

I have some old pieces of bottling equipment that get used very rarely for sour beer. The vast majority of my bottling equipment is used on both clean and sour/brett beers. It's not like brett is indestructible.

108
Yeast and Fermentation / Re: Starter with water
« on: June 08, 2015, 05:23:56 PM »
If you mix liquid yeast from a vial or pouch (or any other container) with water you will also have the same number of yeast but in a larger volume of liquid.

109
Yeast and Fermentation / Re: BRETT HELP
« on: June 08, 2015, 04:01:19 PM »
I think you will get some fairly clashing flavours with brett + fruit + oak given that the abbey ale yeast (safale Abbaye?) will likely give you some banana aroma \ flavour. I think you need to step back and consider what you are aiming for rather than add ingredients and yeast which might result in a confused flavour profile. What style had you intended to brew?
steve

After a few months with brett the banana and other fruit flavors will transform into the expected brett character.

110
Yeast and Fermentation / Re: BRETT HELP
« on: June 08, 2015, 11:52:45 AM »
Why do you want to pitch brett?

111
Beer Recipes / Re: session IPA tricks
« on: June 08, 2015, 11:48:13 AM »
At their best a session IPA is a low gravity APA. At their worst they are watery, overly bitter American blonde ales. So I guess the question is which end of that spectrum do you want to brew?

112
General Homebrew Discussion / Re: Increasing fruit flavor/aroma
« on: June 08, 2015, 08:25:46 AM »
I would definitely avoid the extract. Who knows how the chemicals in the extract will ferment out with brett and friends.

Typically you want to add 0.5-1 pounds of raspberries per gallon. I believe those puree cans are approximately three pounds so for a five gallon batch you're on the low end of the recommended range. Personally I prefer closer to 1:1 ratio for raspberries in a sour pale beer. You could add another can but you might consider adding fresh fruit instead. The puree will ferment out faster but you will have no problem adding whole fresh fruit. The greater problem is trying to rack away from the broken down raspberries. It's a real mess.

113
Hi,

Recipe i saw are from the book brewing like a monk! A its written secondary.

I thought that the fermentation in the secondary are on the normal Ale temperature, the a few of them on very Lower temperatures. Thats what im trying to understand.

I move to a secondary normally after 5 days to remove the dead yeast and hops on the bottom. And leave it there for around 10 days. Both the Primary and the secondary are at a constant temperature of 18º C

I believe the recipes in Brew Like a Monk are indicating you should transfer the beer to a clean fermentation vessel and then cold condition the beer for an extended period of time rather than aging at ambient temperatures as many do. The cold temperatures will help clear the beer and smooth out the flavor. You do not have to cold condition these beers but you may find that you prefer this process over warm aging.

114
I suspect the bubbling you saw in the airlock was just from jostling the beer and temperature changes releasing CO2 from solution rather than accelerated fermentation that quickly after moving it.

I agree that the combination of unfermentable lactose and peanut butter powder are contributing to the higher gravity reading. Your beer may just be done at this gravity although using old yeast with no starter probably does not help. Adding more healthy yeast is probably your best bet to try to reach a lower FG although it won't help with any of the off-flavors it seems your beer has that are likely caused by poor fermentation in the beginning.

115
Beer Travel / Re: Latest can't miss suggestions for Portland please
« on: June 08, 2015, 07:35:13 AM »
I'd also chime in on The Commons. If you're up that way then you're also by a number of other excellent options, including Cascade if sour beer is your thing.

116
Beer Recipes / Re: Which Finishing Hops ?
« on: June 07, 2015, 08:57:10 AM »
Amarillo and cascade if you want it to taste like every other beer on the market.

117
General Homebrew Discussion / Re: Knock-out, not flame-out
« on: June 06, 2015, 07:20:48 AM »
From now on I will use the term "knock the flame out" so there is no confusion.  8)

118
Ingredients / Re: Old Malt
« on: June 06, 2015, 07:07:34 AM »
I can't say old malt is not the cause of the issue but I've used malt over a year old stored in less favorable conditions and not had problems with astringency. Not the best flavor but not astringent.

119
Ingredients / Re: Malting company of Ireland Pale malt
« on: June 06, 2015, 07:04:25 AM »
Same maltster makes that ale malt, stout malt, lager malt and distilling malt. All different varieties of malted barley.

BSG was giving away samples of the stout malt at GABF last year. I picked some up and used it to make a hoppy lager. I got great extraction from it and the flavor was very soft and worked well for a lager. Less grainy than many pale malts. That matches the maltster's description very well.

All that is to say when the maltster's website says the ale malt is brewed to be sweeter and amber-colored I believe it's probably accurate. I'd suspect it is similar to a maris otter rather than an American pale malt.

120
One thing to think about with this plan is that the beer cart that serves other brewers' beer is regulated by the state and local authorities but once you connect that beer cart to the brewery then it becomes subject to TTB regulation and subject to more intense state regulation. I have never heard of a brewery with a mobile taproom. (There are certainly many with remote taprooms in fixed places.) I'd have a lawyer in your state look at both TTB and state ABC regs long before you even get started.

I have no idea whether you could sell enough beer in a food truck park to sustain an entire brewery.

Something else to consider is that if you prove this is viable under the regulatory environment and a profitable way for a brewery to sell beer that other breweries in Portland are going to start doing the same thing and create competition in that space. Can you rent space in a pod under an agreement with the landlord to exclude other breweries/beer carts in the same space? Will your beer cart offer something that makes your experience unique (e.g. randalls, keg hopping, casks) that larger breweries cannot efficiently provide in that market? Will the novelty of your operation wear off when others do the same thing and diminish sales?

With that in mind, would it make sense to try to buy out your own pod where you could necessarily exclude other beer sales and select the quality of food that surrounds your beer? Would that give you some income diversification that would benefit you/your brewery? Would that allow you to do special food pairings or collaborations with your pod-mates that offers that unique experience your future competitors cannot?

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