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Messages - reverseapachemaster

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136
General Homebrew Discussion / Re: temperature for in the bottles
« on: February 10, 2015, 08:01:37 AM »
Unless your room temperature is unreasonably hot or cold it should be fine.

137
In addition to what has been mentioned:

-chocolate
-any tart fruit (e.g. cherries, raspberries, blackberries)
-other types of whisk(e)y with oak
-red wine with oak
-dry hop


138
All Grain Brewing / Re: Purchasing Crushed Grains vs. Milling
« on: February 09, 2015, 08:38:37 AM »
I've been hand milling for almost five years. It's not that big of a deal for me.

I keep meaning to power the mill with my drill but every time I find myself at a hardware store I can't remember the right size for the bolt and can't ever find something online that clearly says it. Obviously it's not that big of a deal or I would make more of an effort to go to a hardware store with the information in hand.

139
Homebrew Competitions / Re: Competition changes your category
« on: February 08, 2015, 09:02:19 AM »
Is it in Texas?

140
General Homebrew Discussion / Re: Brew Weekend
« on: February 07, 2015, 09:12:43 AM »
I'm very close to absolute full capacity on fermentors. I'd like to brew again this weekend but I don't have the space. To many brett and sour beers lying in wait in my fermentation space and too much in bottles waiting to be consumed. I do need to grow some starters to keep a few strains fresh in my rotation of active yeast strains but I have enough to get done this weekend.

To Jim's point about the old school is the new school, I think we will see in the next couple years a rise of some of the styles that were more popular in the 90s with new spins on them (e.g. new hop varieties) as the new thing in craft brewing.

141
All Grain Brewing / Re: Strike Temp.
« on: February 07, 2015, 09:02:47 AM »
I would rather come in a couple degrees under with a uniform mash temperature than take a measurement that appears right but came out of a mash with pockets or layers of different temperatures.

142
Yeast and Fermentation / Re: Secondary Fermentation... or not?
« on: February 07, 2015, 09:00:35 AM »
By the way, the 3-month test that hmbrewing ran proves not only that autolysis is overblown, but also that oxidation when racking to a secondary fermentation vessel is overblown.  The old school autolysis bogeyman has been replaced with the new school oxidation bogeyman.

I agree with the bolded part under the right conditions. Poor racking procedures, especially when coupled with premature racking to secondary, is a good opportunity to create flaws in the beer. If the choice is between the risk of less than perfectly clear beer or the risk of creating off flavors then I'd take the risk of cloudiness any day, especially when the clarity can be improved by sticking carbonated bottles in the fridge and basically cold crashing them.

143
Hop Growing / Re: 2015 Hop season
« on: February 07, 2015, 07:26:19 AM »
I checked on the plants yesterday and two of four crowns have already broken through. Weather predictions say we're done with cold weather for the year but I don't put too much faith in that.

144
Beer Recipes / Re: Imperial Stout Recipe
« on: February 07, 2015, 07:24:15 AM »
What role does the vienna serve?

I like a malt-forward water profile for imperial stouts. I would use the malty option in bru'n water that is appropriate for the color of this beer.


145
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 10:01:05 AM »
I don't get why the keg deposit can be as low as 20 or 30 bucks when the replacement cost is at 4 times that. Charge $100 bucks for a deposit a see how many kegs go missing.

What have you ever rented that required you to put down the total replacement cost as a deposit? For many businesses that would drive off a significant portion of customers.

146
General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 06, 2015, 09:26:16 AM »
Real Ale for sure over in Blanco - on the Dripping Springs side. It's a great tour and fascinating given their growth in the past 2 years. I would make sure to to it. Not clear on their hours early in the week.

Last I saw Real Ale was only doing tours on Friday and Saturday. They put some good stuff out for samples on the tour so it's worth going out there any time it isn't 100+ outside.

147
Hop Growing / Re: UK Hops at 42.42N
« on: February 05, 2015, 08:39:18 AM »
You might be able to get Willamette or Northern Brewer to grow. They aren't exactly UK hops but close enough that you could use them in your British styles without too much objection.

148
Ingredients / Re: Dr. Rudi aka Super Alpha
« on: February 05, 2015, 08:33:24 AM »
I think the flavor combination of Dr Rudi would cover both sorachi and chinook but you could include some of one or the other to accentuate the lemon or pine character. You could also use it in recipes using sorachi and chinook in place of both of those hops and keep whatever other hops are used in the recipe.

If you really want to figure out these hops and let your friend know what these hops taste like then a smash beer might be the best option.

149
The Pub / Re: Super Bowl
« on: February 05, 2015, 08:12:30 AM »
The football on the trophy looks a little deflated.

150
The Pub / Re: Homebrewing in 2015
« on: February 05, 2015, 08:11:44 AM »
I feel confident I could do it without software if I had access to other resources that explained the formulas I needed to know but I would enjoy brewing a lot less for it. I know software is imperfect but I've used the same software for years and I know how its imperfections translate into beers and how to manipulate the software to give me the recipe that matches the idea for the beer.

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