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Messages - reverseapachemaster

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241
The Pub / Re: Tipping ettiquite
« on: July 14, 2017, 02:07:49 PM »
When I've been to these places they offer food and cocktails, so it makes a lot of sense why there is a standard tip line. If you're just drinking beer and doing all the work getting beer, the server is doing so much less. There is some service still being performed (even if it is just checking to see if you need anything or refilling water). I tip but far, far less unless I ordered food or drinks prepared at the bar.

It's pretty weird to go somewhere that sells itself as a self-serve beer bar but then expects you to tip for service. These would be good candidates for a meaningful hourly wage.

242
General Homebrew Discussion / Re: Brewing for competition
« on: July 12, 2017, 05:11:40 PM »
You have to know that there are style guidelines and then there is the way judges tend to judge a style. For most styles the beers that win are going to be at the top of the range for several, if not all, metrics for the style; if not a little above them. Big flavors win.

An IPA on the low end of IBUs, ABV and hopping rate is almost certainly not winning as an IPA. That same beer entered as an APA might be completely out of the APA style guidelines but stands a pretty good chance at winning the APA category.

Look through the NHC winners. You'll find most beers fit this pattern. There's almost always a beer or two that wins gold completely out of the style metrics. You can see it on the pro level at GABF and other competitions. Lots of IPAs, XPAs, etc. in the pale ale category, pale ales in amber, etc. Calculated numbers do not directly correlate to sensory perception but this doesn't happen by accident. Brewers compete to win.

243
Yeast and Fermentation / Re: Isolating Wild Yeast
« on: July 12, 2017, 04:48:39 PM »
Agree with the above posts about the airlock situation.

Don't assume based on a visual observation of a pellicle that you can determine anything about the yeast, bacteria, or assembly of microorganisms in a culture. Plenty of wild yeast (even among the saccharomyces genus) and bacteria create pellicles. Many other wild yeast produce similar flavors and attenuation as brett. The only way to know for sure would be to look under a microscope with the proper dye.

That said, not knowing what it is does not mean you cannot brew with it or produce something you enjoy.

244
Commercial Beer Reviews / Re: What's in your beer fridge?
« on: July 11, 2017, 03:04:41 PM »
I don't have a dedicated beer fridge but part of the kitchen fridge is beer-dedicated. It's usually a mix of my homebrew and various bottles from my cellar. I tend not to buy too much six pack/staple beer because I fill that need with homebrew.

245
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 11, 2017, 02:53:10 PM »
A fairly simple reason is that it gives some flex on temperature while fermentation is dumping out heat. If you have really tight fermentation temperature control you could probably set it at your desired max temperature and let it go.

This is not new advice. I'm currently parsing through an English brewing book from the early nineteenth century that talks about the need to do exactly this, for this reason. This is pre-mechanical refrigeration so they were working with the available resources. As an aside, the author suggests max temperatures for these English ales around 80-90F (pitching about 15 degrees below) during primary fermentation.

246
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 11, 2017, 02:45:02 PM »
My recipe: to a beer glass 2/3 filled with beer add and gently stir in 3 or 4 oz V8 / tomato juice, a shake or two of worcestershire and tabasco, a squeeze of fresh lime juice and then drop in 3 ice cubes.

Same but never V8 and a habanero-based hot sauce rather than tabasco. Light lagers are the defacto choice but I really prefer them with an APA.

247
Beer Recipes / Re: Golden Ale Recipe
« on: July 11, 2017, 02:52:59 AM »
Are you sure the IBU is 2? That's not even enough to provide antibacterial effect. I'm not even sure that's enough to clear federal minimums for hopping rates. (Not a concern for homebrew but for the brewery that inspired you.)
The have hoping rates based on 7.5 Lbs/100 barrels. No IBU requirement.

Edit doing the math shows that would be ~0.2 Oz for a 5 gallon batch.

Edit 2 - the brewery may have really low AA Strisselspalt.

I meant those as somewhat independent points and did a poor job distinguishing them. You're right they would have to make a very late addition to get to 2 IBUs. If I saw that IBU number I'd check to make sure it isn't missing a digit. I know some breweries out there are doing 0 IBU kettle sours and dry hopping to hit the digits so it may be the correct number.

At 2 IBU, absent other antimicrobial ingredients, the beer has little protection from microbes that can create some pretty bad flavors and textures, even in sour beer. Like the 0 IBU kettle sours I know there is a stream of thought currently that approves of that process, but I've tasted enough bad sour beer to think differently.

248
Beer Recipes / Re: Golden Ale Recipe
« on: July 10, 2017, 03:32:47 PM »
Are you sure the IBU is 2? That's not even enough to provide antibacterial effect. I'm not even sure that's enough to clear federal minimums for hopping rates. (Not a concern for homebrew but for the brewery that inspired you.)

249
Going Pro / Re: Retail License Questions
« on: July 10, 2017, 03:28:15 PM »
I know a little bit about the law.

Not according to several federal judges.

250
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 08, 2017, 03:59:48 PM »
One of our best local bottle shops allows you to break a six pack. Of course the cost per bottle is more, but you can variety to your heart's content.

Money for nothing.

Not necessarily. If the store can't sell the entire six pack after breaking it up then they lose money on whatever they have to discount or throw out. Breweries normally won't take back individual bottles. This is the biggest problem with IPAs because people pay attention to the bottling dates. People aren't buying the old IPAs left behind from mix-six.

251
Beer Recipes / Re: Closet cleaner Lager
« on: July 07, 2017, 05:13:14 PM »
I've fermented several in the mid-60s. Tastes indistinguishable from the same yeast in the 50s or 40s.
Out of curiosity, what were your pitch temps for these? I've fermented this yeast in the low-mid 60's on many occasions, but I've always pitched it in the mid-upper 40's before ramping it up quickly even in those cases. I'm wondering whether that low pitch temp is really necessary, and I'm just doing it out of habit/old brewer's voodoo.

Low 60s and then let it come up to the mid-60s, which is what I normally do with American/English ale yeasts. I've done that both with dry yeast and harvested slurry.

252
All Grain Brewing / Re: What's your favorite type of beer?
« on: July 06, 2017, 05:20:44 PM »
I waffle between lambic and saison

253
All Grain Brewing / Re: Keeping Haziness in NE IPA
« on: July 06, 2017, 05:20:08 PM »
Water is a likely contributor to your problem. Hops may also be an issue. You say you use lots of hops, but which hops? A lot of that haze is hop oil haze. It benefits from the extremely oily hops like citra, mosaic, galaxy.

254
All Grain Brewing / Re: First All Grain batch
« on: July 06, 2017, 04:41:43 PM »
Don't underestimate the ability to make very good beer on a basic system.

255
Beer Recipes / Re: Lavender in a Saison
« on: July 06, 2017, 04:38:09 PM »
Lavender in the boil will give you more of a cinnamon flavor than the floral character you expect (especially when using the green parts of the plant). For the floral notes you want to steep in whirlpool or cooled below 180F after the boil (depending on your process) and maybe also add as a secondary ingredient.

0.25-1oz per five gallon batch is the common range. I would start low and add more if needed. Lavender can vary in intensity so build in some cushion in case you have some potent lavender.

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