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Messages - reverseapachemaster

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256
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 08:02:16 AM »
Sorry, I'm from Belgium myself and I kind of chuckled with the US-centered way the question about the best beer city in the world was answered. But I guess that's what you get when you come to an American forum. ;-)

Hey! There's only room for one of us on this here forum.
;-)

A true Belgian would never say that.  :P

You have to read that with a Texan accent.

OK, I just did. Now what?

Did you draw a six-shooter? If not then your Texan accent needs some work.

257
Ingredients / Re: Dry Hopping Pliny the Elder
« on: November 23, 2014, 09:47:15 AM »
That is also my process now. I bottle, rather than keg, so I try to scoop up a little of the yeast off the top of the trub into the bottling bucket to ensure timely carbonation.

258
All Grain Brewing / Re: Aerating Question
« on: November 23, 2014, 09:38:05 AM »
I don't see any problems with your process as long as it is sufficiently aerating your beer. I'm not sure you are aerating the beer as much as you may need to though.

259
I would not worry about a six point difference in an IPA.

260
General Homebrew Discussion / Re: Evaporation and preboil gravity readings
« on: November 23, 2014, 09:27:07 AM »
I use my cat's frigid personality to cool samples.

261
Wood/Casks / Re: Whats the consensus on oak ageing with cubes
« on: November 23, 2014, 09:21:52 AM »
I have cubes sitting in mason jars with a number of different liquors that I leave aging until I need to use them. They are all about 1.5 years old. When I want to dose a batch (or even just a few bottles) I add some of the liquor to the beer and add some fresh liquor to the mason jars to keep it going. I haven't used any of them enough to need to add more oak yet. I usually prefer to add the liquor and let it meld into the beer for a month or two, partially to replicate the effects of time on barrel aging the beer.

One thing I have discovered through this process is that the oak going through changes in the liquor. There is a strange stage about two weeks in where the oak releases oils into the liquor and the texture is very unpleasant. The flavor also isn't particularly great during this phase. I think the cubes need at least a month or so to get past these early stages before they develop a more barrel-like smoothness.

262
What's stopping you from thawing out the hose?

263
It certainly looks like a wild yeast or bacteria infection. You can't look at a pellicle and really know what's in there. There is a lot more than just brett, pedio and lacto that can infect a beer and no species or strain of a given species necessarily makes the same pellicle all the time. An infection may also be more than one microorganism so your pellicle may be a group effort.

There's no harm in letting the beer ride out and see if you get something interesting. Depending upon your patience, you may sit on that beer for a couple years to watch it turn into something majestic although it may go through some truly awful stages before that. And sometimes it just never becomes something great.

264
Firestone Walker does a wheat wine with el dorado hops called Hell Dorado. It's pretty good. I'm not sure if they release barrel-aged versions of it but I could see rye working with it.

265
Belma is one I would probably avoid as a single hop. It's not that it has a bad flavor but the flavors are very gentle and it is seemingly impossible to get those flavors to really pop on their own.

266
The Pub / Re: Reminiscing
« on: November 19, 2014, 10:19:32 AM »
I learned that hot dog water is not a viable brewing ingredient.

I also learned that I can pull off a really good pilsner, which always terrified me.

267
Yeast and Fermentation / Re: Brett puzzlement
« on: November 18, 2014, 09:20:28 AM »
I am surprised to see no reduction in gravity after five months but that could be related to your mash schedule or brett pitching rate (although it sounds like you pitched a whole vial of brett). Jonathan is right; you can get flavor development out of brett without any reduction in gravity because brett works on esters and other flavor compounds to create new flavors and that process does not require fermentation of carbs.

Are you sure your gravity readings at the end of the sacc fermentation or your most recent reading were accurate?

268
General Homebrew Discussion / Re: First IPA-brewing salt question
« on: November 18, 2014, 09:12:43 AM »
I thought for IPAs you generally want to target a ph around 5.4 or 5.5 so the hops and hop bitterness balances better against the malt?

269
Beer Recipes / Re: 185 Days Until Christmas
« on: November 17, 2014, 07:59:15 AM »
Banana is definitely from the Belgian sacc. It's something many Belgian strains are known for producing. It's also something that brett will break down and develop into other flavors.

270
The Pub / Re: What's the Weather Like Where You Are?
« on: November 17, 2014, 07:48:32 AM »
It's a brisk 26F outside right now. Yesterday we had rain, frozen rain, sleet and snow. We usually don't get this cold until early December but I am happy to see some cold weather.

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