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Messages - reverseapachemaster

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196
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 10:11:18 AM »
I have had this beer. Isn't a hoppy blonde just a pale ale?

Generally yes.

I think stylistically blondes are often pils-based rather than pale malt-based and usually lack crystal malt but with the whole session IPA and increasingly drier west coast pale/IPA there's far less of a difference between the two.

197
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 07:45:51 AM »
I see this more or less true of all the older craft styles: X style but with more hops. Call it a session X ale and it's a brand new thing. Amber, pale ale, blonde, wheat, porter, you name it.

Barrel age it and call it juicy and pillowy for maximum sales.

198
General Homebrew Discussion / Re: My latest peeve....
« on: April 05, 2016, 07:40:23 AM »
I tolerate juicy, but pillowy?!  These guys must be coining terms like this during a contact high from their beard oil...

Maybe the beer reminds them of the taste of a pillow.  :o

199
Wood/Casks / Re: New at this
« on: April 05, 2016, 07:33:48 AM »
Sir,
Your English is not so bad.  My Spanish is far worse. 

Yeah but how's your Portuguese?  ;D

200
Equipment and Software / Re: Bottling blowout
« on: April 05, 2016, 07:29:53 AM »
Yikes that really sucks. I have that same black capper. It's almost seven years old and still works fine.

If you're spending the cash for a new bottle capper then yeah, you might as well think about spending the money to upgrade to kegging or at least a bench capper.

201
General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 08:32:34 AM »
I understand that the term caught traction as a description for beers having a lot of fruit flavor. Then it has morphed into the style term for the New England pale/IPA style. Now it seems anybody trying to push IPA claims it is juicy in the New England sense (although it often is not). It's pretty close to being devoid of any real meaning except for some level of vaguely fruity hoppiness.

I don't like juicy as a descriptor myself. I think of juicy as a tactile description (being full of fruit) like a ripe fruit that oozes juice when squeezed. I don't particularly think of juice being juicy because it is necessarily juicy. Like calling water watery. But alright, I guess I can buy that the New England style suggests the beer has a taste and texture that is juice-like and maybe juicy is appropriate. Otherwise, a beer with a lot of fruit flavors isn't full of fruit (unless it is) or juice-like.

To the extent we are splitting hairs here (aren't we?), there are better descriptors for the fruit flavors in a beer and the mouthfeel that are more definitive that should be used, particularly when judging.

202
Commercial Beer Reviews / Re: Fat Head's Hop JuJu
« on: April 04, 2016, 07:52:11 AM »
Yep, so much catpiss.

It wasn't as bad as I feared because they did a good job wrapping other flavors around simcoe but I was a little bored by the predictable simcoe/citra presence that seems to be de rigueur for IPA these days.

203
All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 03, 2016, 08:15:47 AM »
I've got some Cascade hops in there to add some citrus note.  Do you think that would compete with or complement the yeast notes?

I think cascade works exceedingly well in a saison, especially when mixed with European hops. Cascade by itself is too reminiscent of an APA or AIPA but blended with any type of European hops makes for a great saison. I like Cascade with any of the styrian varieties.
I've got 1/2 oz. of Cascade and a 1/2 oz. of Hallertau at 15 min. and 1 oz. of Hallertau whirlpool.
Your thoughts?  OK combination?  More of this, less of that???  I've also got some Sterling in the freezer.

I think that blend is fine. If you want a little more American or noble character you could adjust the mix one way or the other. Cascade is usually more prominent ounce for ounce than noble hops so a 25/75% blend favoring Hallertau probably gives you a good balance between the two.

204
All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 02, 2016, 08:54:55 AM »
I've got some Cascade hops in there to add some citrus note.  Do you think that would compete with or complement the yeast notes?

I think cascade works exceedingly well in a saison, especially when mixed with European hops. Cascade by itself is too reminiscent of an APA or AIPA but blended with any type of European hops makes for a great saison. I like Cascade with any of the styrian varieties.

205
Mostly one gallon batches. I do some 2-3 gallon batches and rarely 5 gallon batches.

I don't go through beer quick enough to brew larger batches unless I want to brew less frequently, which I don't.

206
Yeast and Fermentation / Re: Always start low and go high?
« on: April 02, 2016, 08:38:49 AM »
I always start low and go high although the range of low and high are different for different yeast. I pitch saison at 75F and raise to 85F within a day. Two or three days after fermentation ends I let it cool down to ambient to clean up. It doesn't need to sit at artificially warm temperatures to do that.

207
Beer Travel / Re: Denver
« on: April 02, 2016, 08:27:08 AM »
There are so many good breweries from Denver to Fort Collins. Even the suburbs around Denver have some good breweries. You could easily pick a couple neighborhoods in Denver and find several good breweries. You can find pretty much everything in that I-25 corridor.

208
I bottled my first beer vaguely in this style last night so this is a timely piece for me. I don't think I drifted into the end of this style that is just turbid for turbid's sake with an unpleasant volume of yeast floating around (e.g. Hoof Hearted). It's definitely a different sensory experience from the west coast style. Not necessary better or worse but very different.

209
Ingredients / Re: suitable sub for wild hops
« on: March 31, 2016, 07:54:36 AM »
At our latitude your chance of finding wild hops is fairly low.

I seem to recall there is a monastery in New Mexico growing and selling some of the wild new mexicanus varieties. Not sure if that is still going on or what their sales are like.

210
Ha.  I don't know about that.  If people want to have a private forum, so be "it".

Speak of that (it), I think Belgian beers have an equally magical IT that most American breweries can't replicate.  Such simple beers have amazing flavors, and it's not just the yeast.  The malt comes through with such soft breadiness.  In my travels over there, I saw a lot of copper and a lot of grants, and that's not different than the traditional German methods.  So, trace minerals for yeast and HSA?
You're right, beers from Belgium seem to have an essence to them as well that tastes special. Man, now I really want a Chimay blue or St. Bernardus ABT12... Not drinking beer today.

I saw St. Bernardus has an oak aged version of Abt 12 on the market and word is that Chimay is putting blue into barrels.

If that is your kind of thing.

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