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Messages - reverseapachemaster

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196
Hop Growing / Re: Container hop growing
« on: April 06, 2015, 08:34:47 AM »
I found the hops need a lot more water and fertilizer/mulch than I expected. I underestimated their growth both above and below the ground. Hops are voracious growers and once they have a few bines in the air they may deplete resources from the container soil faster than you can keep it stocked. It looks like you are a better gardener than me so I'm sure you are better prepared to anticipate the needs of your hops.

I started out growing my hops in five gallon grow bags sunk into a raised bed that I filled with soil and mulch. I thought that would give me the contained horizontal spread of containers but without leaving the containers exposed to the summer heat. The hops did grow but they grew deep tap roots and easily broke through the bags and sprawled anyway. Not as severely as they could have but I was still chasing down roots when I pulled them up this winter. I built dividers into the raised bed and replanted them in soil so they have more horizontal room and unlimited vertical room. I don't expect the roots to drill through 2" wood planks to mix horizontally but time will tell whether they grow under and back over the dividers. I can already tell that even after being pulled and replanted in the winter the crowns are much happier with their current homes.

197
I've come up with about 20 of these loopholes and since there is no concrete definition of what a tour is or what it has to entail, we're free to interpret it as we see fit until they come and take me to jail, right?

Not the way the law works but I guess that is one way to conduct business.   :o

We have a similar statutory system here in Texas where a brewery can only have a taproom with bar sales if the brewery has a particular type of license that places a ceiling on production. The normal brewer's permit limits breweries to either a limited number of free samples or they can sell a tour which includes a free glass and three or four beers. Most breweries offer "tours" a couple times a week in a 2-4 hour block in which one or two tours are offered but obviously a patron cannot be forced to walk the tour.

Whether your state regulators will permit the screen-based tour is a question for your regulators. I couldn't tell you whether you are better off taking that path and begging for forgiveness if caught or asking for permission ahead of time but you (or your attorney) should first take a closer look at the administrative rules not only for a particular definition but how the regulators are likely to interpret the meaning of a tour under the statute.

Something else to consider is that the tour is an opportunity to round people up and give them a sales pitch on more than just the taste of your beer. Will a video maximize that opportunity? Can you afford the staff time to give a tour? I am sure everybody will get extremely tired of giving the "Beer is made of four ingredients..." speech in short time but people enjoy seeing the equipment and if you can make a few merchandise sales out of the tour then maybe it's worth it.


198
General Homebrew Discussion / Re: Star-San instructions?
« on: April 04, 2015, 08:42:56 AM »
I don't know for sure about linoleum but it will definitely stain the coating on formica countertops. I would assume the same will hold true for linoleum.

199
Ingredients / Re: Using coffee in stouts - what works best?
« on: April 04, 2015, 08:30:15 AM »
I steep about 6 oz's of dark roast Colombian decaf (home roasted)in a pint of 160F water, for an hour or 2, then strain the liquid into the keg directly.  Works every time.

What's your roast profile on the Colombian? I recently picked up a mix pack of beans that included a few south American origins but I don't have much experience roasting out of that region.

200
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 03, 2015, 07:53:10 AM »
Congrats winners!

201
General Homebrew Discussion / Re: Brewing during the drought
« on: April 03, 2015, 07:38:11 AM »
One hopes that this is not a 30+ year drought that that Anasazi had. I have spent a few years of my life in the desert Southwest 2 or 3 weeks at a time, so many places have water can (maybe will) run out.

Last weekend I was in the LA area visiting some friends who live just north of LA near Palmdale. It's an arid climate out there but development is going up fast and bringing with it green lawns and small patches of localized farms. My immediate thought is that those developments are just not sustainable. Desert soil does not easily turn into lush green grass without a lot of help.

202
Ingredients / Re: good hop to pair with sterling
« on: April 03, 2015, 07:26:02 AM »
You could pair sterling with any of the other domestic hops that emulate the noble hop character although it won't be as assertive or exotic of a flavor combination as some of the newer noble derivative hops will provide.

203
Beer Recipes / Re: Batch-sparged duo: Wee Heavy - Sour Deflowered
« on: April 03, 2015, 07:21:51 AM »
I have a hard time imagining peat malt working well in a sour beer. Sour beer can have a mineral component to the flavor as the minerals in the water are more exposed by the dryness and acidity. I would be concerned that the iodine flavor of peat would come across as a very harsh mineral and salt flavor.

204
Beer Travel / Re: San Diego
« on: April 03, 2015, 07:16:44 AM »
If you're coming in from the north then you should also hit Alesmith and Green Flash.

205
General Homebrew Discussion / Re: Homegrown Hops
« on: April 02, 2015, 02:46:17 PM »
I'm sure the thread can be moved to the right forum.

We start spring in early to mid March so my hops are already all breaking ground and chasing the sun. Two weeks ago two of my plants were a couple feet out of the ground. Now they are both almost six feet high. We are getting a good amount of rain this spring so that is probably helping out.

206
General Homebrew Discussion / Re: boiling before additions
« on: April 02, 2015, 08:24:17 AM »
Hot break is formed from coagulating proteins not from a sugar reaction. I'm not sure how adding hops has any effect on protein coagulation.

If your process works for you then maybe there is no reason to change.

207
General Homebrew Discussion / Re: Beer in a Minute
« on: April 01, 2015, 08:54:47 AM »
Does this work in a food processor? I hate my blender.

208
You only need to add a small amount of yeast to carb beer. I typically add a small number of dry cells to sour beers and high gravity beers. It's easier to add dry yeast because you can tap out a few cells in each bottle but liquid yeast will work fine as well. You can add liquid yeast to the bottling bucket (and the same with dry yeast if you want) but add it early in siphoning to make sure it is mixed and fresh yeast gets into every bottle.

209
Yeast and Fermentation / Re: Fastferment - are there any cons?
« on: April 01, 2015, 08:22:08 AM »
You can find discussions here and on other forums about these contraptions. The original model frequently clogged the yeast bulb in the bottom but the seller claims to have fixed that issue. A continuing issue is how to temperature control the fermentor. It is designed to be mounted on a wall which makes it very difficult to control unless you can mount it in a room that already has stable temperature in a suitable range. There is a stand you can buy but the combination of stand and fermentor seems quite tall and a challenge to fit in a fridge or freezer.

210
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 08:07:12 AM »
I wish I could pitch on the cake.  I need my 15 gallon fermenters for the next batch. Their in 8 gallon buckets.   I'll wipe the rim of the bucket with alcohol and dump it in I guess.  Not sure if dipping carries less risk.  After tasting today before crashing, I wish I had made more.  The 802 batch is fantastic.  The 2000 doesn't have that nice German flavor.  The hops do come through more with the 2000 though.  I haven't used any slurry calculator.  It may take the majority or whole cake anyway.

Both 802 and 2000 are Czech strains so whatever you identify as "that nice German flavor" is less likely to be found with either strain. I will say that WY2000 is great for hoppy lagers but it can be a real pain to get it to clear out without a longer lagering period than some other strains. You might be getting some yeast in suspension giving you a yeast bite that will clear up and give you a cleaner profile down the road.

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