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Messages - reverseapachemaster

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Ingredients / Re: pairing american hops with noble hops
« on: October 16, 2015, 02:44:38 PM »
I like to take this approach with saisons. Just keep in mind that the American hops are more aggressive and need to be used in far less than a 1:1 ratio.

Hops with a citrus flavor tend to work well with noble character. Take a look at recipes using styrian goldings with noble hops and you could easily sub in amarillo or any other citrusy American hop.

Piney or herbal hops will work well with saaz where the earthy spice of saaz is an easy fit.

There are quite a few non-noble European hops both old and new that also work well with American hops. Many can be bought cheaply because there isn't great demand for them but they have some of the noble-ish character with other unique flavors.

The Pub / Re: Deschutes here for Beer Week
« on: October 16, 2015, 02:29:13 PM »
Dissident and Abyss are both annual releases. Once they come and go that's it.

I believe the annual Black Butte (27 I think) release is rolling out or about to roll out so that's something else to look for.

I keep trying to get Deschutes to admit Woody (the giant barrel on wheels) is a transformer but apparently it's quite the secret.

General Homebrew Discussion / Re: The Hop Chronicles | Delta
« on: October 15, 2015, 03:27:48 PM »
It an interesting combination from fuggles and cascade. EXP 4190 is also a child of fuggles and cascade and definitely tastes like it. That's probably a good reason why delta became a regularly sold hop and EXP 4190 hasn't.

General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 15, 2015, 03:12:20 PM »
Death rays are effective options.

Homebrewer Bios / Re: Derek from Syracuse. Again!
« on: October 14, 2015, 11:14:41 PM »
Admit it, you wanted to return to HBT and felt like you were cheating on them by keeping your account here.

We all know how much you love HBT.

Yeast and Fermentation / Re: 45 minute mash
« on: October 14, 2015, 06:42:24 PM »
For most beer styles, recipes and equipment there is not going to be a cognizable difference between 45 and 60 minutes. For drier styles the difference you get out of those fifteen minutes could be the key to the right level of dryness without unloading sugar in the kettle or later.

Yeast and Fermentation / Re: The yeast cultures have landed!
« on: October 14, 2015, 02:36:19 PM »
I'd take any of those other slant options over the plug of lyophilized yeast in a piece of glass tube melted at both ends that same labs use to send samples.

The only culture collection that I know of that ships brewing cultures in lyophilized form is the NCYC.  I actually like receiving cultures in lyophilized form.  Granted, a lyophilized culture needs to be rehydrated, started, and plated before use, but the use of a lyophilized culture is less time sensitive than a slant.  The only other culture that I have ordered from the NCYC was a lyophilized culture.  However, I ordered that culture before 911.   Hefebank Weihenstephan will ship a culture on sterile cotton.  The sterile cotton is dropped into media upon receipt.  The media still has to be plated for singles if one wants to transfer the culture to slant.

It may be a common technique for public/quasi-public collections. ARS/NRRL does it too.

All Grain Brewing / Re: Recipe formulation
« on: October 14, 2015, 02:22:58 PM »
You're right. I don't know how I went all this time not knowing I could do that.

The Pub / Re: Kneel!
« on: October 14, 2015, 02:00:18 PM »
You'll feel like this is a victory right up until you start seeing more generic pale lagers flood your market.

All Grain Brewing / Re: Recipe formulation
« on: October 13, 2015, 02:03:57 PM »
I'd also add that expressing ounces in a decimal format usually requires some rounding to avoid cluteringly long weights. One ounce is 0.0625 pounds. Is it easier to read a recipe calling for one ounce that lists thirteen ounces as 0.83 lb. or 0.8125 lb.? Rounding makes it an easier read.

Additionally, when using beersmith (and probably other brewing software) the software doesn't make it easy to input by the ounce and rounds a little over or under to get close. I usually have to enter an ounce as 0.07lb. to get close to accurate in beersmith. I'm lazy and continue to use those rounded numbers when I post up recipes. 0.83 lb. in beersmith is 13.3 ounces. That could easily be the explanation.

I strongly doubt anybody is measuring out 0.28 ounces for a porter. It's either a rounding issue in the recipe or scaling down a pro recipe.

Yeast and Fermentation / Re: The yeast cultures have landed!
« on: October 13, 2015, 01:54:15 PM »
I'd take any of those other slant options over the plug of lyophilized yeast in a piece of glass tube melted at both ends that same labs use to send samples.

Ingredients / Re: Brewing with Fresh GingerA
« on: October 13, 2015, 01:44:37 PM »
Ginger fits well with many Belgian styles and has a long history of use in saison.

Fresh ginger needs a deft hand unless you're going for an aggressive ginger flavor. If you intend ginger to be a balanced addition--what you probably want in a Belgian beer--you want to think of it like a fresh herb rather than a fruit or hop addition. 1-2 oz. for five gallons is the most you should use and a lot less would be acceptable. Farmhouse Ales cites as little as 0.7-1.2g per five gallons. Some of the full on ginger beers would be closer to 2-3 lb. ginger per five gallons.

Beer Recipes / Re: JJ's Drunk-el-Wiezen
« on: October 13, 2015, 01:34:33 PM »
A few thoughts:

You're pushing the partial mash to reach full conversion. You're a little under 50% on malt with enzymes. You will probably be ok there but it's cutting it close.

I'm not sure I understand the mash schedule. Are you planning for a reduction in temperature over time or are you intentionally dropping the temperature?

What role do you expect the special B to play? That seems like a large portion of the grain bill for special B and unless you're chasing that raisin/plum flavor I'm not sure why it's there.

I also do not understand the dextrose at all. Normally hefeweizen-style beers want a bigger body so thinning it out with dextrose really doesn't make sense to me.

The late hops aren't typical to the style and I'm not sure El Dorado fits with this beer. El Dorado has a sweet fruit flavor akin to cherry life savers. I think it's a distraction from your goal of getting a banana bread flavor.

What's the objective with dropping the temperature after 20 hours? Typically people start low and raise the temperature with hefeweizen strains rather than the other way around.

Yeast and Fermentation / Re: Wyeast PC 3725 Biere de Garde
« on: October 12, 2015, 03:04:11 PM »
French beer isn't spam you jerks.  8)

General Homebrew Discussion / Re: Best Compliment a brewer can get
« on: October 11, 2015, 03:31:02 PM »
I remember buying a Budweiser anniversary beer in the mid-2000s that explained the beer was the best beer because it came from the top of barrel.

In spite of the stupid advertising around it, it was a pretty good beer. I'd buy it again.

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