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Messages - reverseapachemaster

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16
Yeast and Fermentation / Re: Low Volume Hydrometer - Any Ideas?
« on: June 29, 2015, 08:53:48 AM »
6-12 tests?

With Sean's excellent refractometer calculator I have very good results getting my refractometer to line up with a hydrometer. I've only tested a few times but I've never been more than 0.002 off which is as exact as I need to be.

17
Beer Recipes / Re: Comments and Suggestions for Gose
« on: June 28, 2015, 07:52:37 PM »
Yikes, 3 grams. I was going to use 14 grams and that was on the low end of what I've seen recommended. Some people recommend more than 28 grams for a 5 gallon batch!

No way I want to use 14 grams if 3 grams is even slightly noticeable.

I'll definitely post my thoughts as I go through the process and my results.

There's a lot of variables that go into determining spicing in these types of beer. Some people like them more aggressively spiced than others and that can play a tremendous role. Fresh versus powder can be a critical issue. Powder coriander is usually fairly old and has lost some of its potency by the time it is used. The type of coriander matters; Indian coriander is usually more potent than European coriander. Acidity will also play a role. The more sour the gose the more the spices will stand out in the same way adding acid to food brings out flavors. Three grams might be right for your beer but I would make sure I had more on hand to add if you find that volume is too light for your preferences.

18
All Grain Brewing / Re: Batch scailing help
« on: June 28, 2015, 07:40:59 PM »
The scaling calculator in beersmith seems reasonably reliable within 5-10 gallons as long as you do a good job setting up your equipment profile for whatever your small batch system is. You will probably need to tweak the boil off percentage the most, especially if you are using a pot that gives you more surface than depth in the kettle volume due to using too large of a pot. However, you'll figure that out after your first time or two.

The biggest problem with beersmith IMO is that the calculations round too much and the variance created by all the rounding grows to an unacceptable level when you scale from a large commercial volume down to homebrew numbers. Going from one gallon to ten gallons might give you an error of a couple ounces but fifteen BBL to five gallons turns into a half gallon of error. Add that beersmith is not designed to account for the changes in efficiency in mash conversion and hop utilization between commercial volumes and homebrew volumes and cutting 15 BBL to 5 gallons is unreliable. If you're just cutting a five gallon batch to two or three gallons then this is not an issue for you.

19
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 10:58:11 PM »
You wouldn't use a neutral ale yeast in a hefe wort and call it a hefe?

You would if you are Widmer Brewing.

20
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 11:46:41 AM »
Where I'm coming from, as someone who didn't know how COTY was awarded before this thread, is surprise that an award for "Club of the Year" is based on basically adding up achievements by individuals who choose to identify as a club member.  I just think it would be great if COTY was an award that rewarded the winning club based on performance at the NHC competition as a club.

Can you elaborate on how those are different?

21
All Grain Brewing / Re: saison in the bottle: wait it out?
« on: June 25, 2015, 11:55:38 AM »
I am not among those who believe every beer needs 4-6 weeks of conditioning after packaging before it is worth drinking but when it comes to saisons it is often worth it to give them a few extra weeks in the bottle. I find it flips like a lightswitch. One day the beers go from good to great. It is probably a flocculation issue.

Saisons age really well. I don't know where the idea arose that they do not age but that is not true for either historical or modern Wallonian saison.

22
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 25, 2015, 11:19:18 AM »
I think this is what irritates people about calling the BN a club.  That is just not a homebrew club to me.  I really feel like BN being treated on level grounds with real homebrew clubs is againsts the spirit of such club awards.  It's like starting a campaign to have everyone enter their beers under 'Biggest Club Ever'... then once everyone does and you win a club award is that really in the spirit of the award?  It's simply not a club.  My club has no chance of winning something like COTY but I would prefer under any iteration that it goes to an actual homebrew club vs a bunch of people just typing the name in that field because they don't have a club.

Maybe this is a reason why COTY should go away entirely. COTY was born in a time when most homebrew clubs were fairly small and generally homebrewing spread because people joined the club or met people from the club who brought them into the fold. Clubs could also enter as many entries as they could so the size of the club was not as significant as the number of ribbons won. Many people get into homebrewing and discuss it with people outside of the traditional club model. The sense of connection people feel towards a particular forum or podcast or whatever can be just as valid as the connection people feel with those they communicate with online. Rather than asking whether the BN Army is a club we should ask whether it even matters. Maybe the traditional club no longer fills such an important role that we need to reward any group for coming together and nominating officers. Perhaps homebrewing has expanded so much that we no longer need to cloister physically to share meaningful information and promote the hobby.

23
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 25, 2015, 07:07:58 AM »
or at least let's start posting constructive ideas instead of continuing to advance arguments that the current system is broken i think that has been adequately established.

I don't think there is agreement that the current award system is broken. In fact, I've read the comments from some of the GC members to say otherwise.

24
Homebrew Competitions / Re: BJCP Certification Thoughts
« on: June 24, 2015, 01:34:05 PM »
I'm not certified and haven't sat for an exam but that is because the LSAT, three years of law school exams and the bar gave me test-taking fatigue.

Amanda is right about the need to know how to study and how to take the test. Those two skills are often as important as learning the subject matter, especially as you try to get closer to a perfect score. It's often difficult for the test preparers to provide effective guidance on these subjects because they are not thinking about how to best learn what they already know or how to game the test they designed. You need people outside the system who have performed well to develop the prep materials.

25
Commercial Beer Reviews / Re: Pilsner Urquell in brown bottles!
« on: June 24, 2015, 07:30:08 AM »
So much for the magical lightstruck character of beer according to Jester King.

26
General Homebrew Discussion / Re: Souring old home brew
« on: June 23, 2015, 06:21:53 PM »
What's wrong with the beer as it is now?

27
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 23, 2015, 02:05:24 PM »
While this thread  has been "civil" there is an undercurrent of anti-BN sentiment.

I disagree with that interpretation. There are a few people who dislike the BN but their complaints about the COTY award are independent from their opinion of the BN. I do not believe they would have a change of heart about COTY if some other similar entity was winning. If the forum members at Northern Brewer's forum decided they wanted to list Northern Brewer as their club and the owners got up and accepted the award I believe most, maybe all, of the people in this thread insisting upon a change in the rules would have the same issue.

28
Yeast and Fermentation / Re: Liquid Yeast > Dry Yeast?
« on: June 23, 2015, 12:40:56 PM »
I can't recall seeing any evidence that suggests dry yeast is inferior to liquid yeast. I've made beer with both without any problems. I buy 05 over the liquid versions due to cost. I reuse the slurry and it's no different from the dry version in my experience. However, I find for expressive yeast the dry versions are lacking in flavor development. There are far better strains available in liquid format. I don't think that has anything to do with the moisture content just the strains selected for sale (although maybe strain selection was made for viability as dry yeast).

29
Yeast and Fermentation / Re: Carbonating aged beer
« on: June 23, 2015, 12:33:49 PM »
If you are going to bottle without first kegging the beer then I'd add fresh yeast and prime with sugar using a calculation that sets the temperature at the warmest temperature the beer ever reached and then add 10-15% priming sugar. This accounts for the loss of dissolved CO2 due to temperature and the length of time the beer sat in a unpressurized vessel. There is undoubtedly a better formula to determine CO2 loss due to time but this is what works for me.

Force carbing and bottling off the keg would be easier.

30
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 23, 2015, 12:28:38 PM »
They are having a discussion about this over on the BN forums:
http://www.thebrewingnetwork.com/forum/viewtopic.php?p=297796#p297796

Someone from QUAFF even discusses that they would be the obvious winner if the BN were to disband, but the best comment IMHO is the person who states that the BN should not change anything as it the AHA's issue, not their's, which I wholeheartedly agree with. I'm still puzzled on how the BN separates the business from the club as I still don't think they have defined that line. Not that they have to, but since Justin seems to want to emphasize a separation between the 2, then I am curious how they go about doing that.

Other than the use of the BN forum as a rally point I wasn't aware the BN business had any involvement in the organization of participants in competitions.

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