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Messages - reverseapachemaster

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1051
The Pub / Re: Shot Across The Bow...
« on: February 03, 2015, 08:33:39 AM »
Elysian actually put out a pumpkin peach ale last fall so I'm sure there are a lot of ruffled feathers over there. There's an interview with Cantwell and the GI CEO who is the ABI domestic head of craft brewing and Cantwell seemed rather upset about the commercial. The Elysian folks are the only ones with a good reason to be mad about the commercial. We've all taken our shots at ABI so we can't be surprised that they are taking a shot back.

1052
General Homebrew Discussion / Re: Great Weekend
« on: February 02, 2015, 12:19:16 PM »
I brewed a style-absent brown ale on Saturday that I coolshipped and then added dregs from a couple sour beers consumed during the game. It's a one gallon batch made with small amounts of a few specialty malts left over from previous batches along with some pale malt. I'll see how it is in 9-12 months.
What did you use as a coolship? I've though about trying a small batch and using a large cake pan.

In this case I just stuck the kettle outside with the lid off. It was a one gallon batch in a five gallon kettle so there was a good amount of surface to cool and catch whatever was floating around in that storm we had.

The last time I coolshipped a beer was a year ago and it was a larger batch. I ended up using several cake pans along with the kettle. It was ridiculously windy and cold that day. The beer was freezing after being outside for an hour or so. It's a very interesting beer right now. There's islands of yeast floating on the surface. They are hard and bubbly like misshapen saltine crackers. No pellicle though, which is surprising. The ph is in the mid-4 range and it tastes like a really weird hefeweizen. I don't think I got a good mixture of yeast and bacteria due to having to pull the beer back inside so quickly but the flavor is evolving so I'm just going to let it hang out and see what happens. I would not have a problem using cake pans again but I would do it on a night when it was in the 40s or 50s.

1053
Beer Recipes / Re: Belma in a HellesBock?
« on: February 02, 2015, 11:15:01 AM »
The only time I've gotten good flavors out of Belma by itself is using it as a dry hop in brett beers. The gentle fruit flavors stand out better in the drier beer against all the brett barnyard flavors.

1054
Yeast and Fermentation / Re: Stalling Fermentation
« on: February 02, 2015, 11:04:43 AM »
If you're getting similar results with multiple yeast strains then the problem certainly isn't the choice of yeast. It also doesn't sound like your issues are related to your fermentation technique. You're pitching a good amount of yeast and aerating. To the extent that there is an issue with your beers, it would likely be a problem somewhere in the grain bill or mash procedures.

However, I'm not sure I understand how you reached the conclusion that the beers are supposed to hit a 1010-12 FG.

1055
All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 10:55:58 AM »
The difference in time between bottling five gallons and one gallon really isn't that significant. You're still spending the same amount of time cleaning and sanitizing equipment. The actual difference in time racking the additional gallons and bottling them isn't substantial. In my experience the difference is maybe twenty minutes between bottling a one gallon and a five gallon batch.

You'll see some variance in your beers as you learn to brew on a smaller scale, particularly if you acquire different equipment to accommodate the smaller batches. However, once you get past that learning phase your beers should be substantially similar at any size. I've brewed recipes at one gallon and five gallons and they are pretty much the same.

If the issue is that you don't think the beers you are brewing are great then it might be time to work on your process before you get into brewing more beer.

1056
The Pub / Re: Super Bowl
« on: February 02, 2015, 10:39:31 AM »
ha! thats a good one! i think the most surprised face was Brady's as he sat dejected facing almost certain defeat-and then the pick. he looked like he might soil himself he was so shocked and excited.

I can't believe they gave Brady the MVP for the game. His interceptions were a major reason why they almost lost that game. Seattle had terrible game plans on both sides of the ball but without those interceptions the game probably would have been a blowout at 42-14.

Carroll really deserves the MVP for the Patriots win. That play should never have been called as a pass play and if a pass play had to be called there's no way on earth it makes sense to throw it in the middle of the field against a goal line defense.

1057
General Homebrew Discussion / Re: Great Weekend
« on: February 02, 2015, 10:34:51 AM »
I brewed a style-absent brown ale on Saturday that I coolshipped and then added dregs from a couple sour beers consumed during the game. It's a one gallon batch made with small amounts of a few specialty malts left over from previous batches along with some pale malt. I'll see how it is in 9-12 months.

1058
Beer Recipes / Re: Belma in a HellesBock?
« on: February 01, 2015, 10:09:20 AM »
I would have no problem using it to bitter. I have used it to bitter all sorts of styles. Nice clean bitterness.

For flavor additions it's hard to find. It has some melon and strawberry flavor but you need a lot for the flavor to stand out. It seems more evident in blends with other hops where it rounds out flavors.

1059
The Pub / Re: Super Bowl
« on: February 01, 2015, 10:06:54 AM »
As a Jets fan I have to support the seahawks.

1060
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 03:53:04 PM »
Ah, this is why I like brewing inside where it's not too hot or cold and no wind to mess with the boil. I do like brewing outside though, it can be really fun.
I'm planning to brew a 4.5 gallon batch of black IPA tomorrow while it's snowing a whole bunch. I've brewed every weekend this year...it's fantastic.

The weather doesn't slow us down. I hate brewing in the heat worse than this nonsense lol

Yeah, no fun at all. Once summer hits all my brewing is indoors. I have a wasp problem in the yard and they are quite hostile about the aroma of delicious beverages. A couple weekends ago it got warm here and I was roasting coffee in the garage with the bay door open. Three wasps came in and tried to chase me away. Jerks.

1061
General Homebrew Discussion / Re: Infection decision
« on: January 31, 2015, 09:12:09 AM »
If you don't need the equipment right away then there's no harm letting it ride and see what happens. If you start getting foul flavors then you should probably dump it. It's extremely rare that an unpleasant off flavor shows up and then goes away. Brett can go through some weird flavor phases early on that will clean up but they are more funky weird than nail polish remover or other obvious beer faults. If you're getting those they are usually there for good.

1062
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 09:07:43 AM »
Last winter I did a couple brews outside on the turkey fryer when it was frigid. Well, Texas frigid at least. The second one was a very windy night in the 20s. Too cold and too windy to keep a good boil. Fortunately it was a sour beer where I didn't need to worry about getting good isomerization from the boil.

1063
Beer Recipes / Re: Berliner Weiss Style
« on: January 31, 2015, 08:54:55 AM »
What are you doing to keep it at that kind of temp for that long? Just curious as SWMBO is interested in me brewing one sometime

I usually only sour a portion of the wort--I sparge and hit the wort with a quick boil--and pour it into a growler or 5l jug as appropriate. There is a reptile tank heating product that is like fermwrap but cheaper that I wrap around the container and attach to my temperature controller. It then goes in the small fridge I use for fermentation. I have no problems keeping it warm in there.

Other people do a similar thing but they put the wort in a corny and put that in a cooler with water with one of those water heaters used to keep water from freezing for livestock.

1064
Ingredients / Re: Brewing a CAP
« on: January 30, 2015, 08:50:23 AM »
Although the recipe says two pounds of cooked rice I still wonder whether the recipe really means to measure it dry but then cook it. Recipes are not always written in the clearest fashion.

The difference between dry and cooked rice is approximately 2.5 so you need approximately 0.8lb. of dry rice to create two pounds of cooked rice.

I would double check your recipe against other CAP recipes and see if 0.8lb. of dry rice looks like the right volume in similar recipes.

1065
Beer Recipes / Re: Berliner Weiss Style
« on: January 30, 2015, 08:43:04 AM »
Even around 120F you need 3-4 days at a minimum to get a good amount of sourness just by adding grain to wort.

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