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Messages - reverseapachemaster

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Beer Recipes / Re: Closet cleaner Lager
« on: July 06, 2017, 04:28:08 PM »
I have been wanting to experiment with 34/70 at higher temps to see if I can discern any off flavors.  Call it a palate test, or what have you, however I feel like I could use a challenge.  I hope your enjoy your kitchen sink lager...  as long as it ferments you're doing better than drinking hams and natty-ice.

I've fermented several in the mid-60s. Tastes indistinguishable from the same yeast in the 50s or 40s.

Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 06, 2017, 04:23:53 PM »
I don't buy six packs too often any more but I always buy a lot of cans for the Fourth for our annual vacation with some friends. I was surprised by how many six packs were selling at $10-15 for pretty basic beers (craft lagers, pale ales) without anything exotic to command higher prices.

I guess this is just where the market has gone with $20 four packs of hazy IPA and $40 bottles of pastry stouts.

The Pub / Re: "High End's" Message to Craft
« on: July 06, 2017, 04:17:11 PM »
I am fairly ambivalent about the craft acquisitions but that video was just the worst from start to finish. I can understand brewery owners taking the money and running but to become mouthpieces for that kind of garbage argument is quite different IMO.

I don't think a label announcing independent ownership will make a huge difference but it is the first in what I hope is a long line of the BA leading craft breweries to organize in the market. It's the only way they will effectively compete against the large brewing companies.

General Homebrew Discussion / Re: Trappist Yeasts
« on: June 30, 2017, 02:19:35 PM »
is OP asking about a specific strain, or Trappist beers?  Because it doesn't seem to have sunk in that there is more than a single flavor profile, at least from the repeated references to "it"

FWIW "Brew Like A Monk" might still be my favorite brewing book.  Stan is one of those people where no matter how much I think I know, when he starts talking I shut up and listen.


Yes I know that there is more than one strain, I am just calling it "it" as a general category. But I mentioned the regular yeast and the 12% ABV yeast in the original post, so that is at least 2 strains, if there are more I would like to know about them.

And I will check out that book when I can.

Wait, we already have one "it" on this forum.  8)

Other Fermentables / Re: About to Start Brewing Regularly
« on: June 29, 2017, 02:45:00 PM »
I was looking into it and it looks like it's not too hard to get Alcohol Licenses. There was some law or something that was meant to cut down on paperwork, so now it's only 2 pages to get your liquor license, and you can even apply for multiple licenses at once for multiple locations.

So, here are the Licenses I would be interested in getting in descending order of importance to what I am doing.

Liquor License

Importer's License

Distilling License

And if you look at the first one, the Liquor License, the Retail alcohol sales license. It looks like they might just do a background check and maybe an address check to make sure that you are zoned for retail or something. But the only license that asks for something like a "Blue-print of your location" is the Distilling License, it seems like the retail license is really easy to get. And why wouldn't it be? They always say "If it were easy, everyone would do it" and basically everyone gets a liquor license (Restaurants, etc). And they don't want to make it hard for everyone, which makes sense.

Should probably head this off right now that if you plan on selling any of this beer, wine, or distillate you need a manufacturing license in addition to any retail licensing. You can't just make this stuff and apply for a retail license.

Going Pro / Re: Retail License Questions
« on: June 29, 2017, 02:39:44 PM »
Feel pretty confident that the TTB is not handing out any type of license to a group with a primary purpose to violate federal law.

The Pub / Re: Why I brew
« on: June 29, 2017, 02:34:16 PM »
My job makes me drink too

After eons, science finally figured out how to make sour beer.  :-X

Other Fermentables / Re: About to Start Brewing Regularly
« on: June 29, 2017, 03:19:48 AM »
Well I for one look forward to more information about banana champagne.

Ingredients / Re: Pear Saison
« on: June 26, 2017, 03:22:18 PM »
Plan on using 1-1.5 lb/gal of pears.

I've never been a big fan of canned fruit in beer. I would use fresh and cut off the core. You would need to buy a lot more than the weight you need in the beer to account for the weight of the cores.

General Homebrew Discussion / Re: Funny
« on: June 23, 2017, 02:46:36 PM »

That's something I can get behind!  I had fresh craft beer last night and it was delicious!

You should be this funny more often.

The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 06:39:31 PM »
Actually, it's the same. Goals are subjective, "I want a car that's mild mannered on the street, but still runs 11's." There are several ways to achieve that goal, and the best route is a manner for much debate. The information from runs/skidpads/other means of quantifying data help get you to that goal, but in and of themselves don't define the goal.

Just as DO, hop oils, proteins etc. aren't a measure of how drinkable a beer is.

I see your point and perhaps I should refine mine. Within a subjective goal, like your car example, you can point out factors that meet the goal and objectively test them. We could take that same objective test data and disagree whether it produces a car that is mild mannered for our preferences but the objective test data equally applies to both of us. We have a shared set of meaningful data we can agree upon, even if we use it to draw different conclusions.

OTOH, if you wanted to brew a hefeweizen with a big clove note and we obtained objective test data on the volume of 4VG that data has very little value because our individual sensory perception intervenes. You could taste a lot of clove while I taste very little. It doesn't matter what the tested volume says. We each have a subjective experience that the other person cannot validate or dispute. I guess somebody could say, "I want to brew a hefe with X amount of 4VG" but have you ever seen that? I can't say I have.

The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 04:34:15 PM »
I like your car forum analogy. For my purposes, I like to hear what everyone else is doing and what results they're getting. If it's something I'm interested for my own purposes, then I may decide to try to roll that into my practice.

Regarding "best practices", I agree a bit, but with the caveat that it is a slippery slope. We all have different goals with this hobby. I'm fine with "procedure A gets me result B", but I'm less cool with "everybody really needs to follow this procedure because it is proven to make better beer". "Result B" can certainly be "the freshest-tasting malt character I've ever experienced" or something else fantastic, but I'll make the decision regarding what a "better beer" really is for me, thank you very much.

Agreed. The science behind brewing is objective but the outcome of brewing is completely subjective. You can time a car's speed and objectively determine if something made the car faster. There's nothing subjective about it. You can objectively measure the amount of hop oils in a beer or carbonation levels. That's not subjective; but you don't taste objective measurements. Whether the amount of hop oils or carbonation produces a beer you want to drink is 100% subjective.

I think that's enough sugar to produce a fast and vigorous fermentation that could move the temperature up a few degrees. I would control the temperature with the addition. No risk of harm controlling temperature, only risk in not controlling.

The leftover plum fruit would be in there until you clean it out, which means it's also occupying space that could be used by more beer. The fermented plum juice will also always be a part of the solera. That may not be a bad thing but fruit flavors age with time and it might contribute less over time than adding in more beer.

Why not just wait until you can brew another five gallons to replace what you pull? It's not like the sour beer in the solera is going to go bad or pulling five gallons will arrest any further development in what you take out.

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