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Messages - reverseapachemaster

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1051
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)

1052
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.

1053
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.

1054
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?

1055
All Things Food / Re: cooking with habaneros
« on: June 06, 2015, 06:33:14 AM »
I've started growing white habanero this year. With all the rain many of my pepper plants haven't done so well but I expect to see a harvest later in the summer or early fall. My favorite use for habanero is making cochinita pibil. The heat drops off in the marinade so it's really not spicy. What I don't use for cochinita pibil will go into salsa, hot sauce and I don't really know what else.

I made the mistake once after chopping serranos to put in my contacts. Did not get enough of the oils off my hands. My eyes were red and watery for hours even after removing the contacts.

1056
Yeah I don't know what they issue is or why NB/MW have selected a product clearly posing an unreasonable risk of injury through normal use.

What is the unreasonable risk of injury?  Glass breakage?  That's no different than any glass carboy.  And, while I no longer use glass, lots of people prefer it.

With these particular glass fermentors there has been an unusually high number of complaints about the glass cracking or breaking even from people who use other glass carboys. Apparently the glass is much thinner and some people have had them break just by placing them on the ground. It isn't just the use of glass but the use of glass that does not seem well designed for this purpose.

1057
Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 07:01:57 AM »
You're fine to get it up around 80, probably even up to 90, although if you didn't pitch enough yeast up front the temperature increase probably won't get you to FG.

1058
All Grain Brewing / Re: Apricot Wheat to sour
« on: June 03, 2015, 06:40:23 AM »
You'll have to get creative with remedies.

I'd try dosing some in a glass with calcium and see if you can buffer the acidity without ruining the flavor.

Similarly, try dosing some beer in a glass with stevia and see if that unfermentable sweetener can balance out the perception of acidity. If you are going to sweetener route you will need to use a sugar source that is perceptively sweet but won't ferment unless you know without a doubt that the keg will be kept cool at all times.

If you know other homebrewers in the area then you might check around and see if somebody has a keg of something more neutral you could blend with your apricot beer.

1059
Yeah I don't know what they issue is or why NB/MW have selected a product clearly posing an unreasonable risk of injury through normal use. However, my understanding is that NB/MW has not licensed this product for sales by any other retailers so they reason  your retailer does not sell them is because it cannot buy them not because it does not want to.

I've never used glass for brewing beyond my small 4l wine jugs for one gallon batches. I really don't know why people continue to use glass for larger vessels with the risk of injury. I've used better bottles (including the NB/MW branded versions) without problems and I have one that has been in service continually filled with beer going on five years.

1060
Homebrew Clubs / Re: Clubs Incorporated
« on: June 02, 2015, 07:03:21 AM »
If not incorporated then the club should form another appropriate limited liability entity. LLC is probably the best option, even over forming a corporation.

A limited liability entity will require the officers to conduct certain activities to operate the entity and preserve its limited liability status. Insurance may protect the officers from certain individual activities but, without seeing the policy language, I would be extremely surprised if the D&O policy recently offered would indemnify the entire organization against a claim that pierced the corporate veil because the officers failed to preserve the limited liability status. The insurance policy may indemnify the officers from claims by the club against themselves but that isn't very helpful to the members.

1061
All Grain Brewing / Re: Priming 1 12 oz bottle??
« on: June 02, 2015, 06:32:13 AM »
After four weeks in that small of a new barrel you may find that the beer is too oaky. You may need to blend that back into unoaked beer. I'd probably hold off on bottling any of the batch and check on that barrel every few days to see when it is getting too oaky.

1062
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« on: June 02, 2015, 06:29:54 AM »
I think one of the main problems with more trub in BIAB is the ultra fine crush most people preach to get that higher efficiency. I've seen people pulverize their grain almost into flour and brag how they got 90% mash efficiency but then lose a lot to trub in the fermenter. I condition my grain prior to crushing and it helps me grind fine enough without a lot of flour to achieve 80% mash efficiency.

I know double crushing or crushing once on a mill with a tiny gap is common for BIAB. I never adopted either of these practices when I did BIAB specifically to avoid excessive trub. I still ended up with an avalanche of trub. I can only imagine how much worse it would be had I adjusted my mill.

1063
General Homebrew Discussion / Re: I received a bunch 10 year old hops
« on: June 01, 2015, 09:17:54 AM »
You could probably find some local sour brewers in your area who would take those old hops off your hands. You could probably get something useful in exchange like some small pieces of equipment you need or some fresh ingredients. You could brew a sour beer with them if you enjoy sour beer and you have the time and space to dedicate to a year or more of aging.

I definitely would not trust the hops to be of good quality for brewing anything else. If they were kept at or below 0F for the entire time then maybe they would be okay as late hop additions but I doubt you know their history well enough to roll the dice on a whole batch to find out. I guess you could open some and smell them and see how they compare to the smell of fresh hops.

1064
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« on: June 01, 2015, 09:11:58 AM »
This is exactly why I gave up on BIAB. My fermentors always ended up with a crapload of trub even with sending the wort through a strainer before the fermentor. I never noticed a flavor issue just a significantly larger volume of trub. When brewing one gallon batches in four liter jugs fermentor space is a premium and that excess trub resulted in losing beer to blowoff and losing beer to the excess trub. I've since developed a cooler mash tun for these batches and resolved the problem.


1065
Beer Recipes / Re: Tamarind stout recipe
« on: June 01, 2015, 08:52:51 AM »
Results are all over the map. I've seen as much as two pounds per five gallons down to as little as five grams per five gallons. Tamarind can be found in its natural form, semi-processed blocks with the exterior skin removed, paste/concentrate and syrup. I'd imagine in looking at recipes that the smaller the volume of tamarind the more processed the tamarind product that was used. You have to be careful when using any kind of processed tamarind product as many contain sodium as a preservative.

The easiest way to use unprocessed tamarind is to soak it in hot water (some will boil it) so the fruit inside the pods will dissolve into the water and then you use the water. That is a lot easier than trying to remove the pod skin, seeds and veins or alternatively trying to remove the pod skin and then scrape off the fruit. For brewing that would make the easiest approach just removing the pod skin and chucking the whole thing in your mash and let it steep. You'll lose some of the aromatics through the boil but tamarind is often used in food where it is cooked anyway so it might not be too damaging to the tamarind character.

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