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Messages - reverseapachemaster

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181
Hop Growing / Re: Hop bines for fiber?
« on: April 16, 2016, 02:00:16 PM »
Up to the nineteenth century hop bines were used similar to hemp to make cloth. It requires soaking the bines, pounding them to release the fibers and then spinning into yarn or string. Not particularly efficient once cotton became widely available.

182
General Homebrew Discussion / Re: most common off-flavors
« on: April 12, 2016, 04:26:31 PM »
If the astringency is tannin-based then there will be bitterness with the drying sensation. Not the same bitterness as iso-alpha acid bitterness. The pecan reference is what I think of as a near-pure expression of tannins.

Locally we have very bad water. It's highly chlorinated and full of bicarbonate. A lot of local beers are made with municipal water and end up with chlorophenols and/or an unpleasant sharp minerality. Otherwise I see a lot of the same off-flavors already mentioned.

183
Beer Recipes / Re: Brett Kamut Saison
« on: April 12, 2016, 03:59:27 PM »
Personally I've moved away from using much munich in my saisons but it sounds like you have a particular vision and the munich may fit it. With both the pale ale malt and munich it may retain a lot of maltiness. No expected problems with conversion with that recipe.

The IBUs will not be a problem for brett. It's a yeast and unaffected by IBUs. I typically up the IBUs myself when I am aging saisons for exactly the same reason. I also like the tannic structure left behind by the hops after the bitterness has dropped off and the beer has dried out.

Expect that the beer will go down into the low single digits on gravity and probably reach terminal gravity around 4-6 months. Flavors will continue to develop afterwards but you'll be safe to bottle after that time.

I tend to pitch everything up front in my mixed fermentations and with my saisons I get them into the 80s. I have no problems with the flavors developed. I cut the heat after about a week or so (once primary fermentation is over) and let it rest at ambient until bottling. I'm not sure what would happen if you kept the beer in the 80s on a long term basis though.

184
General Homebrew Discussion / Re: "fixing" beer - finishing pH too low
« on: April 11, 2016, 07:10:52 AM »
I wouldn't fear reusing the yeast. I've repitched from beers in the low 3 ph range.

185
Ingredients / Re: (R) Hops
« on: April 11, 2016, 07:09:02 AM »
Behind those proprietary hops are still often fairly small farms and hop programs. It's not like monsanto is out there designing hops.

186
I'll admit to having overshot evaporation in the boil and topped up with either RO or distilled water from the store without boiling it. I do sanitize the opening of the jug before topping up. No problems so far.

187
Kegging and Bottling / Re: Belgian Corked/Caged Bottles
« on: April 10, 2016, 08:13:38 AM »
I use a regular ball point pen to twist the cages. Like the cheap ones you find in hotel rooms. Slide the pen so the side of the wire cage is at the middle of the pen. Twist the cage closed and then slide the pen out. It leaves a handle roughly the same size as commercial bottles.

188
All Grain Brewing / Re: Sparge killing my Gravity
« on: April 09, 2016, 07:47:49 AM »
If I understand correctly you are hitting the target OG with first runnings and then when you sparge the dilution is driving your gravity down pretty far.

If that is the case you have one, possibly two problems.

First, if you are hitting your target OG with first runnings then you are missing something in the mash process because your first runnings should be well above the target OG so when you sparge you are still pulling sugars from the mash but also diluting down to your target OG (or somewhere near it).

Second, you may also be oversparging by using too much sparge water and diluting the wort too much. This might be a problem while the mash issue is a near certainty.

Here are some things you can try fixing:

Check your recipes against software to ensure you're targeting the right OG. If you are using software then try a different website or software.

Is your thermometer accurate? Are you sure? Many times thermometers drift and can be considerably off. (I have a floating thermometer from a homebrew shop that's about twelve degrees off.) Mashing at 142 rather than 150 is not going to be the same mash.

How is the crush on the grain? A poor crush can result in poor conversion.

What about your water? If the ph or mineral profile is off you can also have poor conversion.

189
The Pub / Re: Shipping Unshippables
« on: April 09, 2016, 07:27:19 AM »
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.
Classic!
I hope the competition is brave enough to open the box.

It's heading to a friend's house so I hope he can find the confidence.  8)

190
The Pub / Re: Shipping Unshippables
« on: April 08, 2016, 01:22:13 PM »
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.

191
All Grain Brewing / Re: getting rid of clorine
« on: April 08, 2016, 06:39:01 AM »
Is a campden tablet cheaper than the electricity/propane cost of heating the water? If the campden is cheaper then I'd opt for that route.

The exception would be if heating the water is precipitating minerals from the water and giving you a better water profile but I'm not sure mash temperatures and an overnight rest is enough to make much difference.

192
Hop Growing / Re: 2016 hop growning season
« on: April 08, 2016, 06:35:45 AM »
All four varieties have bines at least six feet tall.

Sadly the rest of my garden I overwintered is looking kinda crappy right now.

193
Ingredients / Re: Chocolate & Chili
« on: April 08, 2016, 06:33:50 AM »
Cocoa nibs are probably de rigueur for chocolate stouts. Consider adding a small amount of vanilla bean to round out the chocolate flavor.

Those carolina reapers are probably too spicy for the amount of flavor you need to extract. I can't see how you'll get enough flavor to justify the heat. I'd opt for the ancho or preferably try to source dried guajillo and use those or guajillo in combination with ancho and possibly the smallest sliver of a reaper if you want it in there.

My favorite beer in this style comes from a small brewpub in Denver. It's actually what gets called a mole stout so it has cinnamon in it but you could easily omit it. Take a peak at the recipe here: https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

194
Commercial Beer Reviews / Re: 3 Floyd's Barrel Aged Darkness
« on: April 07, 2016, 07:16:47 AM »

$200 for 5 bottles is a lot of money for any beer!!!

It is but it helps that the ticket included a food/drink credit for the event. Still, those beers are not cheap.

195
General Homebrew Discussion / Re: Is extract brewing patriotic?
« on: April 06, 2016, 08:50:44 AM »
The market may just be approaching its cap for the traditional methods of sales with the number of shops currently in the market. You can only sell so many starter kits to so many new brewers before you have to find new ways to generate new customers and sell more products to existing customers.

We saw years of organic growth to homebrewing and that's probably hit its limit as well. The market downturn drove a lot of people to DIY options like homebrewing. With the economy rebounding people are giving that up. The growth in craft beer got a lot of people to try out brewing at home only to find out they hate all the cleaning. The wide availability of good craft beer also deters people from feeling like they need to take up a hobby and wait a month to drink a beer when there's a six pack waiting at the store.

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