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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 21, 2016, 09:01:28 AM »
Wouldn't be worried. You'll likely see the bubbling increase over the next 24-48 hours.

All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 20, 2016, 08:33:04 AM »
Saison is a Belgian beer but I understand by "Belgian" you mean the Trappist/abbey styles.

The yeast isolated from Dupont Saison Vieille (3724/565) is notoriously finicky and likes to stall--as you've experienced. Basically any other saison yeast on the market will give you an easier fermentation. Not necessarily better flavor than 3724/565 but none stall like it. 3711 is ubiquitous among American saisons because it's virtually foolproof.

Personally I would treat the stall by changing fermentation conditions rather than add more yeast but that's not as easily done after the fact. You could have added a different saison yeast at those temperatures or added a clean ale strain after bringing the temperature down into the appropriate range for that yeast.

The Pub / Re: note to self
« on: August 20, 2016, 08:18:04 AM »
When smelling boiling wort there is no need to put your face directly in the wort.

Yeast and Fermentation / Re: infected
« on: August 19, 2016, 07:17:27 AM »
How certain are you that it's vinegar?

Sour beers can taste pretty weird at two months.

Beer Travel / Re: Brew Pubs near DFW
« on: August 17, 2016, 07:26:35 AM »
If getting into Dallas is too far and you're staying on the south side of the airport then you could also go into Arlington (mid-sized city south of the airport) where there is a brewpub--Humperdinks--as well as two relatively new breweries that are fairly close to each other (Division Brewing and Legal Draft). There's also a new beer place in Euless (suburb on the southwest corner of the airport) close to the airport with a lot of taps and bottles. Not really what you want but it's at least an option if you're stuck in that area. (Brü City)

There is a brewpub extremely close to the airport on the north side in the Bass Pro shop (Uncle Buck's) which recently started brewing beer again. What little I've heard about the new brewing operation is encouraging but I've only heard from a few people and it's in a Bass Pro, so caveat emptor on that suggestion.

Definitely would not rely on a recipe with a lot of adjuncts to determine whether you have a system issue in your brewhouse.

If there is a system issue then the first thing I would look at is dead space considering the change in how you are draining out the runnings.

Ingredients / Re: Hop Hash for bittering?
« on: August 16, 2016, 07:50:38 AM »
Cousin is not the same....

True in so many ways.

What does it taste like?

If the Kahlua isn't prominent and melds with the grain flavors then I'd be inclined to just enter it into the brown ale category.

Ingredients / Re: Underwhelmed by Horizon hops
« on: August 14, 2016, 01:55:59 PM »
Are you sure the beer has changed from when you liked it or have you changed since you were last happy with these brews?

General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 13, 2016, 09:44:54 AM »
Learn the lesson of the blowoff tube now before your next batch gets even more vigorous and blows out the cap and sprays krausen all over the ceiling. It's not easy to get beer out of white paint.

All Grain Brewing / Re: How to add coffee to a stout
« on: August 13, 2016, 09:42:41 AM »
I'm probably the only fool who is a member of another country's brewing association.

I tried to join HORAL but they turned me down.

All Grain Brewing / Re: How to add coffee to a stout
« on: August 13, 2016, 09:41:17 AM »
Just kidding. I love it here!  In Belgium I'm just one of the guys, but here I'm always right because of my Belgian Wisdom!

We only keep you for your waffles.

The Pub / Re: Maui - Hawaii Sea Spirits
« on: August 13, 2016, 09:36:19 AM »
I assume you got to sample the product?

I did.  The vodka is pretty good, and in my opinion better than the rum (which is strange considering that vodka usually isn't made from sugar cane and rum is).

Did you come across the Sammy Hagar Red Head Macadamia Nut Rum on Maui? It comes from a different distillery. I'm not usually a fan of flavored liquors and definitely not usually a fan of celebrity-sponsored liquors but it was delicious. I didn't find it in bottles, only served at the Sammy Hagar restaurant in the Maui Airport (aka the only part of the airport with AC).

I'd be highly surprised if Live Oak Pilz wasn't fermented with one of the Czech strains. They go out of their way to conduct a decoction mash. If they will do that then they are likely taking the time to ferment it properly.

That Strange Land advertising is a silly mixture of local buzzwords and corrupting the meaning of pilsner.

Yeast and Fermentation / Re: Wild Peach Yeast
« on: August 12, 2016, 09:49:37 AM »
Freezing isn't necessary for a puree but it will kill off some of the bacteria and yeast on the exterior. It certainly won't hurt.

You might get some bacteria and yeast carryover from the fruit but they will be at such low levels that it will likely take a long time in the bottle before you see any potential impact. Whatever might happen is likely going to add a rustic edge to the beer that works really well with saisons. The likelihood that you develop something unpleasant in the beer is fairly unlikely. If you want to drive the probability to zero then you'll need to pasteurize the fruit.

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