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Messages - reverseapachemaster

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Yeast and Fermentation / Re: The yeast cultures have landed!
« on: October 14, 2015, 07:36:19 AM »
I'd take any of those other slant options over the plug of lyophilized yeast in a piece of glass tube melted at both ends that same labs use to send samples.

The only culture collection that I know of that ships brewing cultures in lyophilized form is the NCYC.  I actually like receiving cultures in lyophilized form.  Granted, a lyophilized culture needs to be rehydrated, started, and plated before use, but the use of a lyophilized culture is less time sensitive than a slant.  The only other culture that I have ordered from the NCYC was a lyophilized culture.  However, I ordered that culture before 911.   Hefebank Weihenstephan will ship a culture on sterile cotton.  The sterile cotton is dropped into media upon receipt.  The media still has to be plated for singles if one wants to transfer the culture to slant.

It may be a common technique for public/quasi-public collections. ARS/NRRL does it too.

All Grain Brewing / Re: Recipe formulation
« on: October 14, 2015, 07:22:58 AM »
You're right. I don't know how I went all this time not knowing I could do that.

The Pub / Re: Kneel!
« on: October 14, 2015, 07:00:18 AM »
You'll feel like this is a victory right up until you start seeing more generic pale lagers flood your market.

All Grain Brewing / Re: Recipe formulation
« on: October 13, 2015, 07:03:57 AM »
I'd also add that expressing ounces in a decimal format usually requires some rounding to avoid cluteringly long weights. One ounce is 0.0625 pounds. Is it easier to read a recipe calling for one ounce that lists thirteen ounces as 0.83 lb. or 0.8125 lb.? Rounding makes it an easier read.

Additionally, when using beersmith (and probably other brewing software) the software doesn't make it easy to input by the ounce and rounds a little over or under to get close. I usually have to enter an ounce as 0.07lb. to get close to accurate in beersmith. I'm lazy and continue to use those rounded numbers when I post up recipes. 0.83 lb. in beersmith is 13.3 ounces. That could easily be the explanation.

I strongly doubt anybody is measuring out 0.28 ounces for a porter. It's either a rounding issue in the recipe or scaling down a pro recipe.

Yeast and Fermentation / Re: The yeast cultures have landed!
« on: October 13, 2015, 06:54:15 AM »
I'd take any of those other slant options over the plug of lyophilized yeast in a piece of glass tube melted at both ends that same labs use to send samples.

Ingredients / Re: Brewing with Fresh GingerA
« on: October 13, 2015, 06:44:37 AM »
Ginger fits well with many Belgian styles and has a long history of use in saison.

Fresh ginger needs a deft hand unless you're going for an aggressive ginger flavor. If you intend ginger to be a balanced addition--what you probably want in a Belgian beer--you want to think of it like a fresh herb rather than a fruit or hop addition. 1-2 oz. for five gallons is the most you should use and a lot less would be acceptable. Farmhouse Ales cites as little as 0.7-1.2g per five gallons. Some of the full on ginger beers would be closer to 2-3 lb. ginger per five gallons.

Beer Recipes / Re: JJ's Drunk-el-Wiezen
« on: October 13, 2015, 06:34:33 AM »
A few thoughts:

You're pushing the partial mash to reach full conversion. You're a little under 50% on malt with enzymes. You will probably be ok there but it's cutting it close.

I'm not sure I understand the mash schedule. Are you planning for a reduction in temperature over time or are you intentionally dropping the temperature?

What role do you expect the special B to play? That seems like a large portion of the grain bill for special B and unless you're chasing that raisin/plum flavor I'm not sure why it's there.

I also do not understand the dextrose at all. Normally hefeweizen-style beers want a bigger body so thinning it out with dextrose really doesn't make sense to me.

The late hops aren't typical to the style and I'm not sure El Dorado fits with this beer. El Dorado has a sweet fruit flavor akin to cherry life savers. I think it's a distraction from your goal of getting a banana bread flavor.

What's the objective with dropping the temperature after 20 hours? Typically people start low and raise the temperature with hefeweizen strains rather than the other way around.

Yeast and Fermentation / Re: Wyeast PC 3725 Biere de Garde
« on: October 12, 2015, 08:04:11 AM »
French beer isn't spam you jerks.  8)

General Homebrew Discussion / Re: Best Compliment a brewer can get
« on: October 11, 2015, 08:31:02 AM »
I remember buying a Budweiser anniversary beer in the mid-2000s that explained the beer was the best beer because it came from the top of barrel.

In spite of the stupid advertising around it, it was a pretty good beer. I'd buy it again.

Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 11, 2015, 08:22:13 AM »
I am using an ax to smack those smackpacks. Is that not the right procedure?

Beer Recipes / Re: Farmhouse Ale with Quince
« on: October 10, 2015, 08:44:25 AM »
Maybe this lines up with your vision for this beer but the combination of that much pale malt, wheat and cara seems like a recipe for a heavy, sweet beer for a farmhouse-style ale.

Beer Recipes / Re: brown ale recipe
« on: October 10, 2015, 08:33:04 AM »
It makes perfect sense if this is a dunkel-inspired brown ale.

Normally I'm a fan of a little crystal and a little chocolate malt in brown ales but you definitely do not need crystal malt with all that munich unless you're trying to drive a touch of darker fruit flavors with a small amount (1-2% max) of higher lovibond crystal. I think you are fine getting the right amount of sweetness with the munich malt but if there's any concern I'd opt for a lower attenuating yeast strain (like London Ale III) to leave behind some sweetness. Dumping in crystal could easily get you from sweet to cloying.

The Pub / Re: Critical Drinking - What Beer Costs
« on: October 10, 2015, 08:23:01 AM »
Completely a sales pitch justifying GI's pricing.

The arguments about the low end of the market aren't entirely false but when it gets to talking about the higher end pricing the arguments drop off. The author opines that higher end beers are typically lower margin beers but I don't believe that is at all true. The margins on higher end beers are much greater. That's why breweries grab the low hanging fruit by making barrel aged stouts and (often kettle soured) sour beers where they can sell a small run of product at a huge markup because there's support in the market for that kind of pricing for quality beers in those styles.

Let's call $60 Rare what it is. Trying to price out a beer at the top of the market so it's exclusivity drives celebrity status and rareness. I'm not saying that a beer could never be legitimately worth $60 but this article's explanation doesn't give good justification in this case. A false argument about why the brewery deserves to charge more to get more profit based on margins and a bad argument that the brewery deserves more money just because they brew exotic beers just doesn't cut it.

General Homebrew Discussion / Re: blending
« on: October 10, 2015, 07:37:36 AM »
I don't do much post-bottling blending of my own beers but I have done a fair amount of pre-bottling blending and plan to do a lot more of it.

My wife and I play the worst half and half game at bars (it's exactly what it sounds like) and the worst combination is usually something like Dos Equis and Liefman's Framboise. Nothing like skunk, raspberry and lactic acid mixed together to create a good time.

I've long thought it would be fun to brew several IPAs with each IPA having a limited number of hop varieties and slightly different grain bills and hop schedules and put them all on tap together to blend at will. I don't have that kind of space or the desire to drink that many kegs of IPA. Maybe some day.

Hotel Canada. You can stay but you can never leave.

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