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Messages - reverseapachemaster

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241
Beer Recipes / Re: Grisette - Saison's Urban Cousin
« on: June 07, 2017, 05:16:42 AM »
I don't think thin body is wrong for this style but like any really dry style you want to avoid that thin but kinda flabby, watery body. You should have enough protein from the wheat and tannins from the hops not to have a problem with the recipe. You might try turning up the carbonation to help with a crisper body. Most beers this dry are carbonated at 3+ volumes.

242
Did you taste the beer before adding coffee? If so, did it taste good? That would determine whether the problem is just the coffee addition, the beer, or both.

I have no idea what that kit should taste like but I suspect the problem lies in the way they suggest adding the coffee. That adds a lot of extra water, which will thin out the beer, and drip brewed coffee generally produces the most acidic coffee. (Better options include steeping the beans directly or making a concentrated cold brew coffee. Avoids both of these problems in the future but doesn't help with your current beer.)

For the current beer, options are somewhat limited. If it's kegged you could lower the pressure for more of a cask-like pour which will mask some of the thinness and acidity. If you haven't packaged it then you could target lower carbonation for the same reason. Adding lactose to improve the body may help. If bottled, there's not too much you can do. Maybe a little chocolate syrup in the glass.

243
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 03:15:21 PM »
I don't think your position is unreasonable. It's good feedback to the AHA that homebrewing is reaching an increasing degree of technical knowledge and the AHA is falling behind the curve.

The only thing I might counter with is that AHA dues contribute towards lobbying efforts to keep the hobby open which benefits all of us, even if individual components of other AHA functions are less valuable to you.

I don't think your general position is that unusual. Most homebrewers who take their brewing semi-seriously will inevitably outgrow most of the resources out there within the hobby. There are few highly technical homebrewing groups/forums out there and even among those groups you have a swell of basic and intermediate brewers looking for help. You may be at a point where your time is better spent researching into academic and industry resources.

244
Kegging and Bottling / Re: re-cork?
« on: June 06, 2017, 02:54:08 PM »
Personally I wouldn't mess with the cork. You can do an older finish by creating a cage with twine tied over the cork. It does the same thing as the cage, you just need to use a sturdy twine.

245
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 02:46:28 PM »
When imperializing everything (2009-10?) was a thing, there were imperial pilsners.

I'm not opposed to last minute corrective efforts but if you like the beer as it is then why risk turning one keg of good beer into two kegs of bland beer?

246
Commercial Beer Reviews / Re: Leffe Blond
« on: May 21, 2017, 04:56:40 PM »
I don't drink it often but Leffe Blonde is still one of the best examples of the Belgian blonde style. Probably the best widely available.

Hoegaarden, on the other hand, is one of my least favorite witbiers. It hits the style guideline for coriander/orange peel but IMO it's too sweet and over-spiced.

I'm not old enough to have tasted Hoegaarden pre-acquisition but there's a lot written from the time that when they took over Hoegaarden from Pierre Celis that they changed a lot about the beer for the worse. I don't know if that is just big beer hate or beer lore.

247
Commercial Beer Reviews / Re: Beer for curry?
« on: May 21, 2017, 04:49:04 PM »
Dry lagers are the normal choice. Light, doesn't clash with the flavor and cuts the heat.

Hefeweizen might be an interesting choice. The banana and clove would work around a lot of the far south Asian cuisine like Malaysian and southern Thai. It might be too filling with a rich curry though. I like the idea of a lighter Belgian--either a tripel or a 4-6% blonde. Some of the same flavors but a lighter body.

There's an Asian restaurant nearby that is mostly Thai and Vietnamese and has a small brewery in the back that is basically a very nice homebrew setup. They do a rice lager but otherwise produce most of the typical craft styles. No real reason why you can't pair a fruity IPA with a red curry or a stout with a fish sauce marinaded steak. They are complimentary flavors.


248
I'll add another recommendation for the Public House in the Venetian. It's not the cheapest place or the largest selection but they keep a good mix of beer and it's the only place to (sometimes) get cask beer.

The pub in the Monte Carlo has a larger selection, it's a little cheaper and it's mostly Nevada, Utah and California beers. It's comparable to the Todd English pub in the Aria and the Yardhouse. Any of those three would be fine options for a wide range of beers. The pub in the Monte Carlo is a little out of the way so it's usually quieter if you need a break from the strip without leaving the strip.

Sin City Brewing has a few tap stations on the strip. Most of their beers are pretty bad but the hefeweizen is surprisingly good. It's one of my favorite non-German hefeweizens. It's dirt cheap for Vegas.

Some other options:

There's a very expensive place in the Wynn that I would skip because it's selection is less impressive than other places on the strip at a higher price.

There's an Irish pub in New York New York that is always busy with a light selection.

Burger between Mandalay Bay and Monte Carlo has a small but nice selection. It's basically the Monte Carlo pub selection scaled down and a little more expensive.

Gordon Ramsay Burgr has a small and pricey selection. The food is great but you'll stand in line for a long time. It's worth going for the food but not worth the line for a beer.

Gordon Ramsay pub and grill has a similar selection of beer. A few more English beers and English food. It's nice but not worth the cost for beer. It's close to a number of other places with larger and cheaper options.


There are new craft beer places and existing places are adding more craft beer all the time. Now there's very few places on the strip where you can't get a decent beer. You don't have to walk from one end to the other to find a decent beer. If you go in one hotel and don't find something you want, the next hotel probably will.

249
Equipment and Software / Re: 3D Printed Corona Mill Cover/Spout
« on: May 21, 2017, 04:24:46 PM »
That's cool. Definitely nicer than the grocery bag I tie on.

250
Ingredients / Re: Funny Stuff in Package of Hops from Hops Direct
« on: May 21, 2017, 04:22:15 PM »
Looks like some buildup off a machine fell off into the hops and made their way to your bag.

Probably nothing harmful but may not be something you want to use in beer. I'd contact hopsdirect and show them the picture. At a minimum you didn't get a full pound of the hops you want. I'm sure they will send you some more hops to make it right.

251
Beer Recipes / Re: 'Black witbier'
« on: May 19, 2017, 02:33:36 PM »
Last time I used anise it was at an attempt to make a Pennsylvania swankey... and I used about 4.5g which I guess is about 0.15 oz. Couldn't taste it at all. I want to at least triple it... maybe 0.5oz is a good next point to try.

Did you use star anise or anise seed for the swankey? Swankey was made with anise seed.

252
General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 09:17:29 PM »
I brew mostly small batches which makes it inefficient to buy hops by the pound, which is why I like places that will do quarter or half pound increments. It's not quite as cheap as buying by the pound but cheaper than buying by the ounce.

253
General Homebrew Discussion / Re: European tour
« on: May 15, 2017, 03:30:53 PM »
I don't think any of those are big brewing towns. Most of the brewing in Italy seems to be in the northwest part of the country. Still, I'd imagine in Venice and Florence you could find a lot of the Italian craft beer along with plenty of imports from eastern Europe and Germany. Spain is gearing up its own craft beer scene. You should find some smaller craft breweries on your Spanish stops but nothing really well known. More your typical local craft breweries.

254
Yeast and Fermentation / Re: Bucket fermentation
« on: May 15, 2017, 03:22:00 PM »
99.9% sure it is just a seal issue on the lid. Sometimes the rubber seal in the lid moves a little and it doesn't create an airtight seal. This is usually fixed by carefully pulling out the seal and putting it back in place.

255
Ingredients / Re: Synergy Pils Malt (Briess)
« on: May 15, 2017, 03:19:08 PM »
Sounds interesting, which is an unusual statement to make about a Briess malt.

Let us know how it is if you end up buying a sack.

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