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Messages - reverseapachemaster

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256
Yeast and Fermentation / Re: Pulling Yeast
« on: September 11, 2015, 11:39:32 PM »
It's tastes too sweet but is it actually underattenuated by a gravity reading?

257
General Homebrew Discussion / Re: Trading is legal?
« on: September 11, 2015, 11:37:35 PM »
It's definitely not legal under federal law. The Internal Revenue Code considers bartering for goods or services of value to be a taxable source of income. If beer is creating a taxable income then it is unlawful unless the person obtaining the income is properly licensed to manufacture beer for commercial purposes.

The lawyer in me says bartering with homebrew--or any bartering without reporting it as income for tax purposes--is a no-no. The non-lawyer part of me that thinks individuals bartering homemade goods and services for minimal value should not be taxable income would be happy to fill some tax-free growlers to have a neighbor mow the yard.

258
General Homebrew Discussion / Re: It's Official
« on: September 11, 2015, 11:27:29 PM »
It's clunky and honestly half the reason why I don't use half the features in the software. I'm really just looking for it to do the math and save my recipes so I'm fine letting go of the other features. I use bru'n water for water adjustments and mrmalty.com for calculating starters.

259
All Things Food / Re: Indian Food
« on: September 11, 2015, 11:20:41 PM »
Saying you want to cook Indian food is pretty much like saying you want to learn how to make European beer. Most of the Indian cuisine you find stateside is a mishmash of various parts of India. There's many different styles and techniques across the country. It's hard to find restaurants or cookbooks that are specific to regional specialization and when you do it's often Punjabi (which is delicious) or the British-safe versions served in touristy areas that are tempered and semi-bland. The other side of that coin is that most cookbooks will cater to that paradigm and provide recipes from around India and generally recipes for things you find in restaurants stateside.

The threshold test for a decent Indian cookbook is whether the ingredients listed are all available in your local chain supermarket outposts. Even your whole foods or whatever premium chain supermarkets you have won't carry all the ingredients you need. You will need a good local Indian grocer or liberal use of internet purchasing to stock your pantry for Indian food.

I'll recommend two books that I use that you should be able to buy. One is Indian Fast Food which is not the most exciting book but the recipes are simple, fairly quick to cook and are reasonably legitimate recipes. You might find this book at your local used bookstore. I went in a local Half Priced Books and found like five copies for like $6. It's a small book so it won't last long but it's a great introductory book. I still use my copy. Another great book is 50 Great Curries of India. I picked this up maybe six months ago from the clearance rack at B&N for like $10. It is just a great book. It's actually more than curries but the bulk is curries of all sorts. The recipes are involved and take time but they are solidly authentic. The author does a really good job of exploring various Indian regions and provides recipes out of regional cuisines you have probably never tried unless you happen to know people from that particular region and culture.

260
General Homebrew Discussion / Re: the flavor of fruit in fruit beer
« on: September 11, 2015, 08:44:30 AM »
Fruit flavors in fruit are (generally) enhanced by the natural presence of sugar or acid. Fruit with sugar as an enhancer generally do not work well in beer because you're fermenting out the sugar and the fruit flavor gets lost. Acid rich fruit go the other direction because the acid stays in the beer. When you add those fruit to beer the acidity in the beer enhances the fruit flavor. Just think about the kinds of beer you commonly see with sour cherries and raspberries (sour/dry beers) and those beers with bananas or strawberries (backsweetened beers).

Apples are a weird fit there because they rely on both sugar and acidity and when you ferment out the sugar you keep that dry acidity that has a different apple flavor from fresh apple or backsweetened cider.


261
General Homebrew Discussion / Re: It's Official
« on: September 11, 2015, 08:32:28 AM »
It says Derek is now a guest. What happened, he get banned?

Maybe he decided he really loved HBT after all and had to delete his account here as a penance.

262
Ingredients / Re: Full Pint Malt experiences/reviews?
« on: September 11, 2015, 08:21:05 AM »

263
Beer Recipes / Re: Blending: Black Sour Something + Bee Barf Brown
« on: September 11, 2015, 08:19:39 AM »
I agree with Jim; you want to blend those beers and give them some time before packaging.

You say the blend is different but that doesn't necessarily sound like it's different in a good way. Sour and honey work well together and if you've had a pale sour that's 2+ years old you can start to get some honey notes in the beer, especially when a little sweetness is mixed in from a younger beer. Not sure that honey and roast make sense together. If it were me I would probably let the dark beer continue to age on its own and separately sour a pale beer for blending with the honey beer. Something like a kettle soured saison might do the trick if you don't want to keep sitting on that beer for another year or more.

If you are going to blend the beers then keep trying different ratios until you find something you like.


264
Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: September 10, 2015, 10:48:02 AM »
The Dupont derived strains all seem to have a little sluggishness to them. 3726 shares a relationship with Dupont's yeast but is not known for stalling.

I'm not surprised that a healthy pitch of 3726 at 80F has chewed through the beer so quickly. I am surprised that you do not have similar results with 3711.

265
I only drink RIS out of burnt tree stumps.

Glassware matters.

266
Yeast and Fermentation / Re: Article on "new" wild yeast cultures
« on: September 10, 2015, 08:43:37 AM »
The yeast that supposedly developed a sour beer is suspect. It could have been an impure colony that included LAB or other acid producing bacteria.

267
Yeast and Fermentation / Re: Wyeast 3787 for Weizenbock
« on: September 10, 2015, 08:41:32 AM »
You're more likely to taste it and think you made a quad than a weizenbock. That's not a bad thing.

268
I don't disagree with any of the points made but there are plenty of well-regarded pumpkin beers on the market that follow some or all of the processes the post eschews.

269
The Pub / Re: Lagunitas sells 50% stake to Heineken
« on: September 10, 2015, 08:00:23 AM »
And a manifesto that didn't seem to say much more than he's excited about the possibilities.

270
General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 08:32:26 AM »
DMS is not an issue in sours so no long boil is necessary.

Where did you come up with this?

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