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Messages - reverseapachemaster

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151
I feel like I read about this every few months. I guess there's a lot of potential profit engineering yeast. If you could get the flavor of saison yeast with the attenuation of London Ale III you could do well making NEPA/IPA.

Right now I would say there is an equal, and possibly larger, market for wild yeast and natural manipulation of yeast (selection, sexual reproduction) left to explore that isn't going to enrage people about genetic modification.

152
I once brewed 2.5 gallons thinking I could brew more often. The brew day was just as long and what a disappointment when I looked into that 1/2 full bucket at the end of the day...5 gallons is just right for me...

In November I did a turbid mash on a one gallon batch. Talk about a lot of work for a little beer.

153
I don't understand how someone can love brewing and beer so much and only drink 2 beers a week. I try to limit myself to 2 pints a night.

I drink 5-6 beers per week and generally only on the weekends. That's not because I don't want to drink more I just don't want the weight that goes with it. I already work out 4-6 times per week. I don't really have more gym time in my schedule.

154
General Homebrew Discussion / Re: RO Water
« on: January 02, 2017, 11:44:22 AM »
The single best resource on brewing water chemistry is the first tab of Bru'n Water. It's a lot of info to take in and deserves to be read several times until it starts to make sense. I strongly recommend taking some time to work through it and learn it.

RO water is generally not something you use by itself. As others said, it's a blank canvas. It avoids the chlorine/chloramine of municipal water. The mineral content doesn't change with the seasons. You can add brewing salts to build it into any water supply you may need for brewing. It's generally consistent and reliable. It is used without adjustment to dilute other water supplies that might have too much mineral content for what you want to brew but otherwise you're always going to make some additions.

That said, you can brew with a decent tap supply as long as you remove chlorine/chloramine if necessary and test the local water for mineral content to make appropriate adjustments. Personally I find it easier to start with RO water and work my way up but plenty prefer to go the other direction.

155
Brewing small batches are okay.

Decoction mashes can be useful.

One can make good sour beer without using barrels.

Fruited sour beers do not need pounds and pounds of fruit per gallon.

One does not need the fanciest equipment or hottest ingredients to make great beer.

It's okay for people to have different brewing goals.

156
General Homebrew Discussion / Re: This is Belgium
« on: December 30, 2016, 09:31:53 AM »
How do they compare to the backsweetened Lindemans and Timmermans lambics?

157
The Pub / Re: Horrible beer products
« on: December 30, 2016, 09:25:35 AM »
IMO the Mr Beer fermenter can be added to the horrible products list. The current versions have channels cut in the rim that allows gas to escape. With this there is no method to sealing it up post fermentation. No biggie if you're on the ball and package quickly.

My BIL offered me one that somebody gave him in a gift exchange. He was going to throw it in a garage sale for a couple bucks otherwise. I took it thinking I could use it as a small fermenter. I saw those channels and scratched that plan. I returned it to a store for credit and bought an excellent cast iron grill pan.

158
Ingredients / Re: CaraMunich II
« on: December 29, 2016, 10:28:29 AM »
I don't think the grain bill is terrible but that much vienna plus that much caramunich would not be my choice for that style. That's a lot of sweeter flavors and needs bitterness and/or countervailing flavors.

The trick to a good BPA IMO is to think about the interplay of yeast and hop selection. For those hops I would opt for a spicier yeast and ferment cooler to accentuate the earthy/spicy flavors. It really doesn't make as much sense to pair a fruitier Belgian yeast with that hop combination. Chouffe would be a good choice for that. I like fruitier yeasts/warmer fermentations with more floral and fruity hops. Of course, most Belgian yeasts will change with fermentation temperature so consider that variable as well.

159
Beer Recipes / Re: Hefeweizen
« on: December 28, 2016, 09:57:45 AM »
I don't think the Irish ale malt will be a problem as long as you know it's going to be like using a standard pale malt rather than the normal pils.

160
The Pub / Re: Horrible beer products
« on: December 28, 2016, 09:32:17 AM »
Can it keep my pet rock cold?

161
All Grain Brewing / Re: Water Advice for Imperial Stout
« on: December 27, 2016, 09:16:11 AM »
Here's the thing....the information I'm getting about the "black balanced" water profile in that thread is in conflict with what Martin just wrote above.  The black balanced profile offers a sulfate level of 51 and chloride of 39.  In the profile I put above I had 102 SO4 and Martin is saying that I could push that even higher to dry it out.

There is not one water profile right for all imperial stouts. Martin is saying you could go higher, not that you must. Do you want a drier finish on your stout? Lots of the popular imperial stouts out there are super sweet. If your goal is in that vein then you don't want too much sulfate.

162
General Homebrew Discussion / Re: This is Belgium
« on: December 27, 2016, 09:10:58 AM »
How do you keep the oxygen out of your waffles? I looked on lowoxygenwaffles.com and couldn't find much help.

163
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 26, 2016, 10:06:13 AM »
The usual plan involves breaking out a lot of bottles from the cellar. I have a couple gallons of a 3.5 year old RIS I'll probably break out.

164
Ingredients / Re: Will thawed star san solution be effective?
« on: December 23, 2016, 08:26:03 AM »
I don't see why temperature would have an effect on the acid. I'm not sure if it would affect the surfectant though.

165
The Pub / Re: Whiskey
« on: December 23, 2016, 08:20:41 AM »
Green Label is back? I'm still nursing the bottle that I managed to grab when it was discontinued. I ought to have tried it again, curious if my taste buds have moved on.

It is a blend, but at least it's a blend of single malts, not single malts and generic "whisky".

Yeah it came back in February.

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