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Messages - reverseapachemaster

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136
Yeast and Fermentation / Re: Nottingham dry yeast and esters
« on: May 17, 2016, 08:05:16 AM »
You have to ferment with Nottingham on the low side (low 60s or upper 50s) to get a cleaner beer. It's not a good choice for somebody without fermentation temperature control unless you are looking for that English yeast character.

I'm not sure why it would be sold with an extract kit that isn't for an English ale. Extract kits tend to be sold to newer brewers who are often fermenting at ambient temperatures. It's just not a good fit for an APA or American-style stout.

137
Ingredients / Re: Old hops vis. oil
« on: May 17, 2016, 07:57:07 AM »
Conversely I have very little to say on the alpha degradation but I can speak to using older hops for flavor/aroma/dry hopping. I have a fair amount of older hops hanging around my freezer that I use without problems. I have some 2013 and even some 2011.

I experience very little drop off on flavor or aroma under those conditions. More once the bags are open and more with leaf over pellet. The 2011 I have are leaf and from a flavor/aroma standpoint are probably 80-90% flavor and aroma but keep in mind that I opened those up in 2012 and they've been in a freezer bag in my freezer for about four years. So overall that's pretty good survival IMO. When I've opened mylar sealed pellet bags that were two or three years old they smelled very fresh and made perfectly fine beer. Even IPA.

138
Beer Recipes / Re: British Ordinary Bitter critique & suggestions
« on: May 15, 2016, 08:01:46 AM »
Concerning crystal malt in bitters, a recent attempt at a pale mild yielded a beer that fit neatly in the "special bitter" range. No crystal malt was used, but the beer did have a heavy percentage of invert no. 3 in the grist. The resulting beer had a subtle hard caramel candy flavor, without any of the other crystal malt flavors. The beer was excellent, I plan on using invert/no crystal malt in more bitters this summer.

This beer was used in the beer swap, here's brewinhard's review:
https://www.homebrewersassociation.org/forum/index.php?topic=26129.msg345548#msg345548

Now you've peaked my interest. Do you or anyone else have a decent protocol/recipe for making invert #3 at home? I thought I saw a recipe a while back but I can't find it at the moment.

Ron Pattinson's blog (Shut Up About Barclay Perkins) is a typical source for these recipes.

139
A good Central American coffee is usually a safe bet. They tend to have low acidity and bitterness with prominent chocolate and nut flavors but minimal earthiness. A higher end Mexican or Colombian would be the same. I'd shy away from South American unless it's Peruvian or a specific Colombian you've tasted and liked. Many South American coffees are good but may not give you a standout flavor you want.

Personally my choice for a coffee stout/porter would be a good quality Guatemalan, Panamanian, Nicaraguan, or Mexican coffee. Guatemalans are pretty easy to find.

140
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 10:18:07 AM »
I really like Aurora and Cascade together in a pale ale or hoppy lager. Aurora is a Styrian variant. It has a mixed citrus flavor with a touch of tropical fruit. However, unlike newer hop varieties it isn't a fruit bomb. It has some floral notes but the fruit is primarily offset by herbal and pine notes. You could easily balance the fruit with some Mount Hood.

Sounds great! Some descriptors I have found just seem to compare it it Northern Brewer so it is good to actually hear from someone who has used it.

I don't think it's much like Northern Brewer. I feel like that is people looking at the lineage of a hop and saying that's what it tastes like. It is a little forest-y but I think that's true of all styrian variants and a little true of saaz. It's definitely not the woodsy and minty northern brewer flavor.

141
Roeselare needs time. The brett and pedio in the blend move slowly and you should expect this beer not to be finished until six months at the minimum but more likely in the 12-18 month range. It will likely hit full attenuation at 6-9 months but flavor development will reach optimal levels down the road.

Leave it alone and let it do its thing.

142
General Homebrew Discussion / Re: Home Made Home Brewing Kit
« on: May 11, 2016, 08:16:56 AM »
If by brewing kit you mean putting together a recipe then I'd encourage you to stick with a pre-made kit or have your local homebrew shop put together a recipe for you for your first few brews. It's alluring to have your own recipes but if you don't understand the ingredients then you run the risk of being well off the mark from what you want.

143
Less science more hate.  >:(

144
When I go back home to the tiny town where I grew up this is not the case. Most of that grocery store is still filled with BMC flagships, but they have started putting Blue Moon and other more flavorful beers from the same companies in the lineup (and their share of shelf is growing). I think this means that even in the biggest beer deserts tastes and minds are changing. Now it's just a matter of time....

What I see a lot in the major grocery stores/big box stores around Dallas has been an expanding amount of space going to non-industrial lager but when one looks closely the amount of non-MillerCoors and non-ABI beer is shrinking and the amount of crafty labels (for lack of a better term) has expanded greatly. At the local Kroger we used to have almost an entire side of the aisle for craft beer. Now that is 1/2 stocked with MillerCoors and ABI crafty labels and 1/2 craft brands. We're starting to get a lot more local breweries which means the shelf space per craft brand is going to shrink considerably.

145
Monsooned Malabar is probably the best known coffee from India and the easiest to find. I would guess your recipe is calling for Malabar, especially blended with a Peruvian coffee. Malabar is chocolate-y while many other Indian coffees are woody or spice-forward. They are good but probably not what you are after.

Good quality Peruvian coffees can be tough to find. A lot of the Peruvian coffee is sold away into generic South American blends. There are very good small organic farms grown at high altitude producing some exceptional coffee. Pretty much all of the high elevation coffee is organic while most of the lower elevation is not. So an easy way to figure out what to buy is just to look for anything organic from Peru. These coffees are low acidity with a smooth chocolate flavor.

If you're finding Malabar you're probably finding an organic Peruvian. If you can't find a decent Peruvian then your next best option would be a high quality Nicaraguan coffee.

146
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 07:47:57 AM »
I really like Aurora and Cascade together in a pale ale or hoppy lager. Aurora is a Styrian variant. It has a mixed citrus flavor with a touch of tropical fruit. However, unlike newer hop varieties it isn't a fruit bomb. It has some floral notes but the fruit is primarily offset by herbal and pine notes. You could easily balance the fruit with some Mount Hood.

147
The Pub / Re: How bout them Pens
« on: May 11, 2016, 07:32:22 AM »
I like RSVP for ball point but Uniball for roller ball and gel pens.

148
General Homebrew Discussion / Re: The Missing American Blonde
« on: May 10, 2016, 08:00:02 AM »
This is possibly the longest thread about the most boring topic ever posted at AHA.  ;)

Do blonde ales have it?

Problem solved.  8)

149
General Homebrew Discussion / Re: Portland search
« on: May 09, 2016, 09:04:48 AM »
If you're in the Cascade/Commons/Green Dragon area you might as well hit Belmont Station. It's not a brewery but an excellent bar/bottle shop.

150
General Homebrew Discussion / Re: plastic fermenters
« on: May 08, 2016, 12:09:33 PM »
Mostly plastic here. The only glass I have are 4l wine jugs. No flavor faults from plastic and I have beer that's been in a plastic better bottle for about 5.5 years. If beer would develop flavors from plastic it would taste like plastic soup. It doesn't.

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