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Messages - reverseapachemaster

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Hop Growing / Re: 2016 hop growning season
« on: April 08, 2016, 06:35:45 AM »
All four varieties have bines at least six feet tall.

Sadly the rest of my garden I overwintered is looking kinda crappy right now.

Ingredients / Re: Chocolate & Chili
« on: April 08, 2016, 06:33:50 AM »
Cocoa nibs are probably de rigueur for chocolate stouts. Consider adding a small amount of vanilla bean to round out the chocolate flavor.

Those carolina reapers are probably too spicy for the amount of flavor you need to extract. I can't see how you'll get enough flavor to justify the heat. I'd opt for the ancho or preferably try to source dried guajillo and use those or guajillo in combination with ancho and possibly the smallest sliver of a reaper if you want it in there.

My favorite beer in this style comes from a small brewpub in Denver. It's actually what gets called a mole stout so it has cinnamon in it but you could easily omit it. Take a peak at the recipe here:

Commercial Beer Reviews / Re: 3 Floyd's Barrel Aged Darkness
« on: April 07, 2016, 07:16:47 AM »

$200 for 5 bottles is a lot of money for any beer!!!

It is but it helps that the ticket included a food/drink credit for the event. Still, those beers are not cheap.

General Homebrew Discussion / Re: Is extract brewing patriotic?
« on: April 06, 2016, 08:50:44 AM »
The market may just be approaching its cap for the traditional methods of sales with the number of shops currently in the market. You can only sell so many starter kits to so many new brewers before you have to find new ways to generate new customers and sell more products to existing customers.

We saw years of organic growth to homebrewing and that's probably hit its limit as well. The market downturn drove a lot of people to DIY options like homebrewing. With the economy rebounding people are giving that up. The growth in craft beer got a lot of people to try out brewing at home only to find out they hate all the cleaning. The wide availability of good craft beer also deters people from feeling like they need to take up a hobby and wait a month to drink a beer when there's a six pack waiting at the store.

On average over seven years of brewing it's probably somewhere around 2-3 gallons per year. I've dumped a couple five gallon batches that didn't turn out well. Most of my dumping has been experiments that didn't turn out well or never developed into something I wanted to drink. I feel that's a decently low volume to dump for how much sour beer and weird experiments I've conducted over time.

Beer Recipes / Re: Koyt-gruit hybrid
« on: April 06, 2016, 08:32:36 AM »
Another thing I'm concerned abaout is yeast. Fantome is pretty assertive, but looks like a fun thing to pair with all the herbs. I initially wanted to use bread yeast (like I did in a sahti once), but I'm thinking it'll end up too banana-like.

I think you are on the right path with a mixed culture. Maybe culturing from Saison Vieille Dupont or Orval might give you a drier beer but without the assertiveness of Fantome.

Commercial Beer Reviews / Re: 3 Floyd's Barrel Aged Darkness
« on: April 06, 2016, 08:25:10 AM »
The regular Dark Lord is a good beer but I don't know that I would pay the price for it. It's intensely sweet (I think the FG is like 1.030) which is generally not my preference.

General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 10:11:18 AM »
I have had this beer. Isn't a hoppy blonde just a pale ale?

Generally yes.

I think stylistically blondes are often pils-based rather than pale malt-based and usually lack crystal malt but with the whole session IPA and increasingly drier west coast pale/IPA there's far less of a difference between the two.

General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 07:45:51 AM »
I see this more or less true of all the older craft styles: X style but with more hops. Call it a session X ale and it's a brand new thing. Amber, pale ale, blonde, wheat, porter, you name it.

Barrel age it and call it juicy and pillowy for maximum sales.

General Homebrew Discussion / Re: My latest peeve....
« on: April 05, 2016, 07:40:23 AM »
I tolerate juicy, but pillowy?!  These guys must be coining terms like this during a contact high from their beard oil...

Maybe the beer reminds them of the taste of a pillow.  :o

Wood/Casks / Re: New at this
« on: April 05, 2016, 07:33:48 AM »
Your English is not so bad.  My Spanish is far worse. 

Yeah but how's your Portuguese?  ;D

Equipment and Software / Re: Bottling blowout
« on: April 05, 2016, 07:29:53 AM »
Yikes that really sucks. I have that same black capper. It's almost seven years old and still works fine.

If you're spending the cash for a new bottle capper then yeah, you might as well think about spending the money to upgrade to kegging or at least a bench capper.

General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 08:32:34 AM »
I understand that the term caught traction as a description for beers having a lot of fruit flavor. Then it has morphed into the style term for the New England pale/IPA style. Now it seems anybody trying to push IPA claims it is juicy in the New England sense (although it often is not). It's pretty close to being devoid of any real meaning except for some level of vaguely fruity hoppiness.

I don't like juicy as a descriptor myself. I think of juicy as a tactile description (being full of fruit) like a ripe fruit that oozes juice when squeezed. I don't particularly think of juice being juicy because it is necessarily juicy. Like calling water watery. But alright, I guess I can buy that the New England style suggests the beer has a taste and texture that is juice-like and maybe juicy is appropriate. Otherwise, a beer with a lot of fruit flavors isn't full of fruit (unless it is) or juice-like.

To the extent we are splitting hairs here (aren't we?), there are better descriptors for the fruit flavors in a beer and the mouthfeel that are more definitive that should be used, particularly when judging.

Commercial Beer Reviews / Re: Fat Head's Hop JuJu
« on: April 04, 2016, 07:52:11 AM »
Yep, so much catpiss.

It wasn't as bad as I feared because they did a good job wrapping other flavors around simcoe but I was a little bored by the predictable simcoe/citra presence that seems to be de rigueur for IPA these days.

All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 03, 2016, 08:15:47 AM »
I've got some Cascade hops in there to add some citrus note.  Do you think that would compete with or complement the yeast notes?

I think cascade works exceedingly well in a saison, especially when mixed with European hops. Cascade by itself is too reminiscent of an APA or AIPA but blended with any type of European hops makes for a great saison. I like Cascade with any of the styrian varieties.
I've got 1/2 oz. of Cascade and a 1/2 oz. of Hallertau at 15 min. and 1 oz. of Hallertau whirlpool.
Your thoughts?  OK combination?  More of this, less of that???  I've also got some Sterling in the freezer.

I think that blend is fine. If you want a little more American or noble character you could adjust the mix one way or the other. Cascade is usually more prominent ounce for ounce than noble hops so a 25/75% blend favoring Hallertau probably gives you a good balance between the two.

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