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Messages - reverseapachemaster

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226
Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 07, 2015, 08:09:42 AM »
Yeah you need to warm that starter up. Lacto performs better at warmer temperatures at a limit around 115-120F. I would try to get up around 100F if you could.

227
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 08:56:06 AM »
I have to admit, the beginning of the article made me a little weary of Koch.

If true and I owned the establishment I would have promptly kicked the guy out the second he tried to go in the walk in. Obviously the owner doesn't worry about a business relationship with BBC so no harm at offending Koch like that.

228
Ingredients / Re: New/Old hops
« on: January 06, 2015, 08:27:48 AM »
I would not hesitate to use any of the other three hops in the same manner as classic Hallertau breeds. Lagers, saisons, even English ales would be a decent fit. I enjoy using some of the less popular continental European hops in my saisons and lagers. It doesn't necessarily fit the conventional German or Czech lager profiles but they are great and unique lagers all the same.

If you wanted to be more unusual with those hops you could play around with an IPA. I've had an IPA or two with all noble-type hops. It's certainly a different take than the fruit bombs or dank IPAs popular on the market right now.

229
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 08:20:14 AM »
Koch was not craft brewing's pioneer but he sure was craft beer's marketing pioneer.

His products have always been gateways into craft beer as the BMC alternative. There's still a huge market of people who drink industrial lager and are looking for that stepping stone into something different (even if only from time to time) and BBC beers are usually filling that void. That will probably always be the market BBC holds because so many young adults getting into beer are going right into craft beer and often right into IPAs. I don't know if BBC is as large as it is in fifty years but it's definitely going to be a profitable enterprise for the foreseeable future.

230
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 06, 2015, 07:58:20 AM »
Forgive the question, but it seems recipe and balance are particularly delicate/critical given the conditioning and age required. Worried that 65 ish calculated IBU may be too strong for a British, and clearly too little for an American. I want room with this to submit to comps with such a large batch... Assuming I don't screw this up!

65 IBU is reaching the upper limit for an English style but not unreasonable if you are going above 1.100 SG. Also consider how long you plan on aging that beer. The longer it ages the less you are going to perceive that much bitterness.

231
General Homebrew Discussion / Re: Malt shortage ahead?
« on: January 05, 2015, 09:14:03 AM »
Good thing I made my first bulk sack buy last month.

232
Yeast and Fermentation / Re: Dregs question?
« on: January 05, 2015, 09:06:04 AM »
Not sure myself but you could try emailing the brewery and asking whether those beers are pasteurized or filtered.

233
General Homebrew Discussion / Re: Lager Fermentation Questions
« on: January 04, 2015, 11:23:42 AM »
After a ninety minute boil the precursors to DMS should all be boiled out. I always cover my beers as soon as I cut off the heat.

I push my lagers to complete as quickly as I can. I use WY2000 and pitch around 50. Once visible signs of fermentation appear I raise to 54 or 55 at a rate of 1-2 degrees per day. As fermentation starts winding down I run the temperature up so fermentation ends around 60-62. Then I let the beer free rise to around 70 for about a week. Then I bottle, carbonate and then lager. For a 4-5% ABV beer it spends three weeks max in the fermentor.

234
Kegging and Bottling / Re: What is a good bench model capper?
« on: January 04, 2015, 11:04:13 AM »
I think the name of mine is Colona.  It is adjustable and also does corks.  Comes with two heads for different size caps, and the cork stem.  It is red and plastic.  I worried about its durability, but it has been fantastic.  The bottle rests on an adjustable metal plate that slides into slots for different sizes.  I marked the different heights and can bottle and adjust with what ever bottle quickly.  I've bottled well over a hundred cases with it.  It was like $70 though.  I would buy it again.

I have the same Colonna capper/corker and I bought it because I wanted to be able to cap 750ml bottles and occasionally cork. I didn't want to buy multiple tools so this was the only piece of equipment on the market that does everything without having to buy a more expensive floor corker and the capper attachment. It is plastic but it's thick plastic. I expect it to last years but not infinitely.

235
General Homebrew Discussion / Re: FFIPA
« on: January 02, 2015, 08:32:00 AM »
Thanks for the list! I'll look into these the coming days. My only problem is that I don't have a big freezer. Storage is limited...

Farmhouse Brewing Supply sells in four ounce packs so you can buy more varieties without having to cram pounds of hops into your freezer.

236
The Pub / Re: What's your New Years Eve beer?
« on: January 01, 2015, 12:32:50 PM »
I brewed a saison for the NYE party I was supposed to attend but I've been sick all this week so I stayed home and sent my wife to the party without my beer. I stayed home and drank a Real Ale Coffee Porter followed by a homebrew barleywine from early 2013 and a biere de mars with brett from late 2013. Not the most exciting night but good beer helped.

237
Ingredients / Re: Hop varieties
« on: December 31, 2014, 10:42:45 AM »
I've had good luck adding citrus peel at flame out. Lime, lemon, orange, grapefruit, uglifruit.

238
Yeast and Fermentation / Re: First time Lacto user
« on: December 31, 2014, 10:36:25 AM »
There's another contemporaneous thread that discusses boiling vs. not boiling that may address your questions about which process to follow.


239
Kegging and Bottling / Re: Bottling a few months late?
« on: December 31, 2014, 10:33:32 AM »
Belgian yeast are voracious. I would be comfortable bottling that beer with no additional yeast added at bottling but no harm will come by adding yeast. If the beer was at relatively stable temperatures over the three months then you should have sufficient dissolved CO2 still in solution to make a priming sugar calculator effective without making any temperature correction.

240
All Grain Brewing / Re: Sparge option
« on: December 31, 2014, 10:27:32 AM »
I wonder whether the supposed increased maltiness from no-sparge is a function of a brewer's water supply and the way it is used in the mash and the way it is not used due to the absence of a sparge. For example, if the water is on the higher end of ph it would result in a maltier profile from the mash but that same water would be more likely to extract tannins while sparging, which would produce a drier mouthfeel, so by skipping the sparge the beer would have that malty mash profile and none of the tannin extraction. Therefore, the brewer would produce a maltier beer by no-sparge brewing although the same results could be reached by adjusting the water profile and sparging.

I am happy enough with current processes that my curiosity does not reach the point where I care to experiment to find out. It could be a good experiment for the AHA grant program.

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