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Messages - reverseapachemaster

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181
General Homebrew Discussion / Re: water talk
« on: February 06, 2016, 09:29:57 AM »
This one is cheap, reliable and measures to .01g .  I use it for hops and water salts.


http://www.amazon.com/American-Weigh-0-01g-Digital-Scale/dp/B0012LOQUQ

Same scale I use. Very good value for a very reasonable price.

182
Yeast and Fermentation / Re: Brett pellicle on Saison with added fruit
« on: February 06, 2016, 09:25:02 AM »
Normally I would point to the fruit as the point of infection but if the fruit was heat treated it is unlikely that was the source.

The equipment could be your source of infection, especially if the equipment was used to package the beer that you used to culture yeast for this batch and you bottled that beer before you went scorched earth on the bottling equipment. In case, the infection came along in the bottle rather than through the equipment itself.

As an aside, you are correct that the infection is not lacto or acetobacter. Neither of those bacteria form pellicles. However, many other types of yeast and bacteria do form pellicles so ruling out those two does not mean that you have a brett infection. It could be many other organisms.

183
Yeast and Fermentation / Re: How do you make an all grain starter?
« on: February 06, 2016, 09:16:32 AM »
Maybe there is a flavor difference if your starter uses a large amount of a prominent specialty malt like black malt. But then I'd wonder why you'd ever do that. Starters are made using base malt.

184
All Grain Brewing / Re: Turbid Mashes
« on: February 05, 2016, 09:10:42 AM »
Hazy and turbid are definitely not the same thing. That hazy NE pale/IPA style tends to use grains that leave behind protein (oats, wheat), a water profile that encourages haziness and lots of hops that leave behind hop oils. I do hear that some brewers add flour to the boil to try to set a starchy haze but I don't think that is the best approach.

185
Ingredients / Re: Buying old hops online
« on: February 02, 2016, 08:54:15 AM »
I've bought hops that old and used them without problem. If they have been stored cold and without oxygen they will hold up flavor-wise. The AA will drop and I seem to think YVH had tested and relabeled the AA on those hops. (I may be thinking of a different vendor.) If they are not relabeled then it's not too hard to approximate the change.

186
General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 02, 2016, 08:51:49 AM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

That thought actually just popped into my head, because I'd definitely like to use that space for fermentation if I can. Is there a reasonably cheap and efficient way to keep them at temp. without building a big fermentation chamber? I haven't really looked into that much since I've had warmer spaces to keep the stuff in my apartment. I'm not opposed to building a temp. controlled chamber, but if there's an easy way to do it without one that would be good to know.

Fridges or freezers are reasonably cheap and efficient for temperature control. You can add a temperature controller and a heating element and run the whole gamut of fermentation temperatures.

187
General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 01, 2016, 05:08:47 PM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

188
Beer Recipes / Re: quaffable porter
« on: January 31, 2016, 11:52:36 AM »
Lowering the carbonation is another option to make the beer feel fuller.

189
Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 31, 2016, 11:33:50 AM »
Regular abyss is a blend of half barrel aged and half non-barrel aged. The barrel aged portion is a mix of bourbon barrels, pinot noir barrels and virgin oak barrels. It's aged for twelve months in barrels.

190
If you're uncomfortable going up and introducing yourself in a group of people then show up early and take a seat in the middle or front. As people arrive they are likely to come where you are and introduce themselves.

When people offer you are beer be polite about your comments. Find positive things to say and only offer criticism if the person makes it clear they are open to it. You're not scoring the beer; they are sharing their beer with you and you should be polite about it.

191
All Grain Brewing / Re: personal experience with old malt
« on: January 30, 2016, 10:28:50 AM »
If the grain remained relatively dry in the sack then you should be fine. Taste it and see how it tastes. If it is bland tasting then it's going to make bland beer. If you see mold or mildew on the grain then toss it for sure.

A couple years ago I found a bag of grain I had bought to make a beer about eighteen months prior and forgotten to brew. I went ahead and brewed the beer. The grain held up and the beer was fine.

192
As long as the older yeast were successfully revived and you are ultimately pitching a healthy volume of yeast then I don't see a problem. I have used much older yeast without problem with a starter.

193
Beer Recipes / Re: Trappist Single recipe
« on: January 30, 2016, 10:03:28 AM »
Personally I think T-58 is most akin to the witbier strains out there although these strains are really not that far off from saison strains in many aspects.

T-58 is fruitier if you let it ferment warmer but still not the fermentation profile that immediately makes me think of one of the trappist beers.

194
All Grain Brewing / Re: no sparge
« on: January 29, 2016, 07:42:18 AM »
If you want to store unused wort you're better off freezing it or preferably using it right away. At fridge temps it's not going to be cold enough to deter microbial action for very long. Runnings, just like boiled wort, is a buffet for microbes. Anything that has taken up residence in the runnings is going to eat. Without any antibacterial elements (like hops) it's going to be even more of a free for all.

195
Fermentation will continue until there is no more fermentable sugars or until the yeast have hit maximum attenuation. Many variables can affect the speed with which either of these limits is reached. The yeast do not work on any timetable but their own.

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