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Messages - reverseapachemaster

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226
I am not an IP attorney but just from looking at the filings I think Candace Moon has put her client in an untenable position by arguing market confusion with Moonlight Meadery while simultaneously arguing that the term "moonlight" is so diluted in the market that the BBQ restaurant (which uses Moonlite) cannot reasonably claim market confusion. The BBQ restaurant has a registration for various Moonlite marks that include selling beer and wine which is probably where the issue arose with the brewery in California.

The risk to the meadery is that after defending against the brewery the BBQ restaurant may follow suit with attempting to cancel the meadery's registration as well. I'm not sure how likely this is. The BBQ place probably doesn't sell mead and has no interest in fighting over a product that has no real overlap with its business.

227
Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: April 21, 2016, 12:05:29 PM »
I think WY3333 is a popular strain for those looking for a more complex flavor.

Personally I like WY3068 for its straightforward mix of clove and banana although you must learn to dial in the exact flavor balance you want. I like more banana than many which leads to a slightly warmer fermentation but it has to be restrained or it starts to taste of bubblegum (banana + strawberry). A couple degrees one way or the other can produce a different flavor profile. If you like more clove it's a little more forgiving. 

228
Beer Recipes / Re: "Juicy" IPA
« on: April 20, 2016, 11:56:11 AM »
The haze isn't necessary to get hop flavor or aroma but the addition of oats/wheat adds IMO to the smoother grain flavor that in turn lends to the sweeter overall flavor of the style.


229
All Grain Brewing / Re: Water profile for Belgian Saison?
« on: April 20, 2016, 11:24:32 AM »
I tend to use the yellow bitter with the ph brought down to 5.2-5.3. I like a drier finish and a touch lower ph in the beer.

There are plenty of differing ideas on water profiles for saisons. Some people like balanced profiles, others like to try to emulate profiles across Wallonia while others adopt the NE/Vermont water profile used in Hill Farmstead and other saisons in the area that are softer and more chloride-forward. The question is more what do you want from the water rather than what you need the water to do.

230
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.

231
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.

232
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.

233
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.

234
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.

235
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.

236
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.

237
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.

238
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)

239
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.

240
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.

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