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Messages - reverseapachemaster

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All Grain Brewing / Re: OG very high...
« on: February 03, 2017, 11:08:39 AM »
Meh.  I've never experienced thin beer from topping up.  If you know your volumes, you can calc the gravity and the amount needed to top up to where you want to be. 

Thin beer seems like there's a problem somewhere else.

I agree. If you're topping up beer that is short on volume but has the right amount of sugar (after topping up) then it shouldn't be thin. The top up is just replacing the water that should have been in the beer but for the excessive evaporation in the kettle.

Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 03, 2017, 11:05:38 AM »
Drain off some of the liquid and add some wort. Put the lid back on and screw on the ring halfway so it can vent gas. If it ferments it's good.

General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 09:35:34 AM »
The answer to OP's question is that the right amount of diacetyl is whatever amount you enjoy in the beer.

I don't believe in enslaving myself to trying to brew with authenticity if for no other reason than because there's not a single right answer to how any style or region brews. You can find British beers (or English beers, more specifically) with high levels of diacetyl all the way down to low levels. No part of that range is more or less authentic.

[Rant on]I have 3 issues with many Brulosophy experiments. One many experiments are not based on what is known in the brewing literature so the experiment is sometimes not properly designed and sometimes the experiment does not create knowledge. Two the beers being brewed aren't good candidates for the experiment echoing what lupulus wrote, I.e. a beer with strong flavor is not useful for testing subtle differences. Third the write-ups are horrible as useful details are mixed in with useless details. An executive summary would really help. Pictures of thermometers have little value. [Rant off]

While I share these criticisms I also recognize that at the end of the day these are just a group of homebrewers in very typical homebrewing environments brewing typical homebrew beers while looking at common brewing variables. I agree that an IPA is not a good recipe to explore a small flavor component on a broad scale, if you brew a lot of IPAs then their data point might be useful to your IPAs.

Sometimes they present the findings too broadly for the experiment but IMO the bigger problem is people taking their data points and expanding them to conclusive proof of the entirety of the variable explored.

Ingredients / Re: Max aroma, minimize flavor
« on: February 01, 2017, 09:00:00 AM »
That sounds like a confusing beer--but it's your beer.

Beer Recipes / Re: What style am I? Fruit or Fruit and Spice?
« on: January 30, 2017, 08:59:45 PM »
I dislike that the wit guideline demands use of coriander at an identifiable level.

I agree with the other comments; adding spices within the range of the base style guideline does not cast the beer into a spiced category unless you are using such a high degree of spice or an unusual spice for the style that it needs to be called out into a specialty style.

This is very true. Homebrewers cite to a given experiment as conclusive proof of a given point but the conclusion rarely has such a broad application. Generally the results are some evidence of a particular conclusion under a particular set of circumstances.

General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:59:56 AM »
Other mods may be more in tune with what is happening. I know I have seen objections to Bayareabrewer's posts, It is simply impossible for me to police every post made on this forum. If there were inappropriate posts by certain individuals it wasn't intentionally over looked. I promise that.

Maybe it is time for the admins to appoint another mod or two.

General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:10:05 AM »
I was under the impression a troll is someone that intentionally spouts of nonsense in a deliberate manner to ruin things. For example, if someone came on here and just said "I hate beer and homebrewing should be illegal" or something like that. I've never intentionally been a troll or tried to ruin things.

My beliefs towards all this LODO stuff is well documented. The response I've gotten from the LODO proponents has been to either call me a "amateur hobbyist" or state that my ignorance is not as good as their knowledge. That's where my problem lies with them.


I lurked for a long time before making an account, and it really seems that the behavioral issues revolve around 2 members, monk and beerery. Just my observation.

You've definitely trolled those two with snide comments and personal attacks. That is not to say their comments are always above the board but neither are yours. You've inserted personal attacks and snideness into meaningful dialogue in ways that makes it difficult to imagine your goal wasn't to derail the conversation on LODO.

General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:03:52 AM »
Jeeeezuz, what'd I miss? I don't check the forum out for a couple of days and come back to meltdown. What's the matter with you guys? It's only beer, do it the way you want and move on. The low oxygen threads are information threads, not argument starters. Is it STILL June of 2016?

I think you answered your own questions. You can never leave us.  8)

General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 09:46:04 AM »
I don't have a strong position about LODO. The goals of the LODO advocates are not necessarily my goals. I appreciate the ideas they have brought and earnestly believe they are trying to make the best beer they can in the styles they enjoy drinking and want to help others do the same. I think overall since the return of LODO advocates the conversation has been constructive and several members have tried their techniques and report positive results.

That said, I do think the forum, as a whole, has been a less receptive place since their return. I agree with Keith's concerns that a lot of topics suffer a heavy handed response of a paragraph of brewing text with the expectation that this is the single correct answer and intimates that all other responses are wrong. Sometimes an interesting technical conversation arises from it but the original topic question gets lost. That's no problem with everybody in the conversation has a high level of brewing knowledge but many of the posters and lurkers here are not technical brewers or seek a more narrow answer to their question. It pulls most conversations here into a LODO discussion.

I do not mean LODO discussions are bad or mean to vilify LODO. I would feel the same way if people came and drew all conversations into brewing IPA, using eighteenth century English brewing methods, or only preached mixed fermentations. No paradigm or style should monopolize discussion.

Encouraging good discussion is all of our responsibility. None of our participants should be permitted to post in a manner that is oppressive or dismissive of others. Conversations should endeavor to stay on topic, within reason. We've always meandered through topics but if a conversation is veering into a technical area or brand new subject it should be peeled off into a new thread or relegated to an existing thread on that subject. When we respond to a thread, we should always consider whether our response is helpful and responsive to the OP.

I think our mods should moderate towards these ends. Posting bare blocks of texts from brewing manuals or links without context or application to the subject should not be permitted unless requested by another poster. Topics with a limited subject should be cleaned up or closed when they derail unhelpfully. I am generally not a fan of aggressive moderation but we may be at a point where the forum needs some breathing room.

Yeast and Fermentation / Re: Yeast Brink
« on: January 28, 2017, 09:03:43 AM »
I'm pretty basic with mason jars in the fridge. Like Jim, I've done pretty much every variant.

These days when I buy a new strain I like to make a starter larger than what I need for the first batch and send the extra portion to a mason jar so I have a clean slurry. I may or may not harvest slurry from batches of beer. I can always make a starter out of the clean slurry and repeat the process so there's always clean slurry in the fridge and healthy yeast going into beer.

I have some mixed cultures as well. These stay in mason jars in the fridge as well. Periodically I take them out, pour off some of the liquid and add a little fresh wort. I'll leave it at room temperature for a day or two with the lid loose. Then I seal it up and put it back in the fridge.

You could easily take a recipe for an English brown or porter in that range and ferment it with a Belgian strain. You could sub in a little special B or dark syrup if you want but neither are necessary.

Beer Recipes / Re: NE IPA Recipes
« on: January 27, 2017, 09:00:55 AM »
Have you looked at your water profile for that beer?

Going Pro / Re: Raising Funds for Startup Brewery
« on: January 26, 2017, 09:27:07 AM »
If you are a member of the AHA, you can access the 2015 seminar "Panel: Taking Homebrewing to the Pro Level, From Concept and Design Through Opening" and the 2014 seminar "Top 10 Legal Mistakes Start-Up Breweries Make" which both discuss raising funds legally.  There are also books on going pro that most likely discuss raising funds legally.

Can't stress agreement with this enough. You can get yourself and your business into an enormous amount of problems soliciting investments unlawfully.

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