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Messages - reverseapachemaster

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256
All Grain Brewing / Re: Boil over: foam is good or not?
« on: November 07, 2016, 11:11:04 AM »
The worst problem with a boilover is an angry significant other when you don't clean it up sufficiently.

My wife still hates the burnt wort I haven't completely cleaned from the stovetop.

257
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 04, 2016, 08:16:49 AM »
Might want to increase the font size

258
General Homebrew Discussion / Re: Historic British IPA and Brett C
« on: November 03, 2016, 09:03:38 AM »
If "historic" predates the nineteenth century there's going to be brett and/or other secondary yeast in the yeast culture regardless of the lining of the barrels simply because they lacked the ability to isolate a pure sacc strain.

IMO brett does its best work with a little oxygen (like a carboy with a stopper and airlock) over a pure stainless vessel so I would rack out to another fermentation vessel and let brett work for 3-4 months before packaging. At that point you could decide whether to dry hop or hop in the keg.

259
Yeast and Fermentation / Re: WLP540 - Slow attenuation?
« on: November 03, 2016, 08:32:01 AM »
This is the first I'm hearing that racking to secondary is outdated.  Do others out there feel the same?

Excluding racking to secondary seemed to be a popular sentiment when I started brewing in 2009. I'm not sure it was the prevailing thought at that time but it certainly was within a year or two.

260
Beer Recipes / Re: Psrtigyle Barleywine Group Brew
« on: November 01, 2016, 08:26:22 AM »
I'd suggest using Kai's partigyle simulator. I've always had great success with partigyles using it.

261
Yeast and Fermentation / Re: Copper Cu+2 and mutation?
« on: November 01, 2016, 08:23:24 AM »
Can it cause issues with Lacto starter?  I held my WLP677 in a copper tea kettle on a candle warmer for 18 days before pitching to a sour almost 4 months ago.  I was worried about the Copper mutation issues along with possibly causing an issue with the amount of copper leaked into the starter and causing an issue with the yeast.  Trying to build a solid "house sour" I am wondering what I could see/notice/taste if the strain mutates to something to be worried about in the future.

I don't think mutation is necessarily a concern but copper is absorbed by LAB and particularly with lactobacillus strains commonly used in brewing it reduces cell viability which may have a deleterious effect on the souring ability of your culture.

262
General Homebrew Discussion / Re: Final Gravity and Attenuation
« on: November 01, 2016, 08:13:39 AM »
If your yeast volume is correct you way overpitched. Even if you're being generous in your calculation you're still likely not underpitching.

The attenuation you show is within the lower end of the yeast for that gravity so it's not necessarily flawed. You might be able to gain a little more fermentation by rousing the yeast but it's likely done. Perhaps a little more nutrients at the beginning of fermentation and/or a later generation of the yeast would get a drier beer.

263
Questions about the forum? / Re: German Brewing subforum
« on: October 31, 2016, 08:07:16 AM »
My guess is that any Subforum should be kept more generic in nature, like "Process" or something like that, where any kind of special processes could be discussed, not limited to German ones.  Otherwise it smells like the AHA is endorsing a specific process, and I doubt they want to do that.

Right, I don't see any reason to split apart the forums to give one specific group or process its own little colony here. This forum does not move rapidly like some of the larger forums. Most of the conversation surrounding these processes can easily be kept in a thread or two and remain divided from other content.

264
Ingredients / Re: The Beerery's Sauegut Reactor
« on: October 28, 2016, 03:25:42 PM »

Sorry, I was speaking of the amount of sauergut added (2l). Kunze is pretty adamant that mineral acid ( 88%) is a last resort, and he isn't a RHG elitist.

Umm Benefits off the top of my head:

More oxidation reduction power
Better enzyme actions
Better extract yield
More zinc( healthier and faster fermentations)
Probiotics( digestibility and nutritional value)
Shorter mash times
Inhibits lox ( the major staling enzyme)
Flavor enhancement (source of grape flavors in the beers)

I think one of the book pages above lists most of them.

Whatever microorganisms are added pre-boil is killed in the boil. If your post-boil addition is pre-chilling then you're killing off whatever is alive at the stage unless you are able to chill at a truly rapid speed.

265
Ingredients / Re: Super Pima®
« on: October 28, 2016, 07:17:53 AM »
I do not understand the purpose of the abbreviations.

Donoundpurabbres.

266
Ingredients / Re: Homegrown Cascade Recipe, need help
« on: October 28, 2016, 07:16:01 AM »
The recipe you posted is fine but I would not shy away from using cascade in a Belgian beer if that is your preference. You could easily brew that as a Belgian pale ale although I pick up a different hop than chinook to use for bittering and flavor. Aramis and Aurora both work really well with cascade in these types of beers.

267
Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 26, 2016, 07:48:06 AM »
I 100% disagree.  If you make a clean ale with proper fermentation who cares if its 34/70 or a clean ale strain.  A snob would care, and I gotta tell ya, if you are brewing for a snob you're always doing it wrong...

They taste different; I don't care about the authenticity of using one type of yeast over another.

Conventional homebrewing wisdom has always been if you can't get into the 40s get into the upper 50s with US05 to emulate a lager because supposedly no lager strain could ferment that warm without creating a myriad of off-flavors. But that has been discovered to be untrue, at least for some strains (particularly 3470). Brewers without temperature control are not limited to ale yeast but are still welcome to that option if they prefer.

268
The Pub / Re: Spelling and Grammar
« on: October 26, 2016, 07:40:48 AM »
I think this is a forum about homebrewing.  If there is a proper English forum you may want to seek it out and discuss your grievances.  I for one could care less if someone doesn't practice proper English during informal conversation.  You may call it what you will, but I would bet you a round of beer that you wouldn't correct someone at a bar.  What's the point of doing it here?

Sent from my SM-S820L using Tapatalk

Not every person who reads the forum counts English as their first language. Improper spelling and grammar can be confusing to somebody who is not familiar with common misspellings and incorrect grammar in English. We could certainly scare off some of these readers with:

Let's eat Grandpa!

versus:

Let's eat, Grandpa!

269
Homebrew Clubs / Re: Input requested on homebrew club meetings and events
« on: October 24, 2016, 08:17:17 AM »
If your goal is to continue to grow the club then you may want to think about doing more visible events like a group brew day at a LHBS where potential new members are plentiful or group brewery tours because some pro brewers also homebrew and may be interested in joining.

270
Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 23, 2016, 10:22:57 AM »
You can easily ferment 3470 at that range and get the expected lager flavor. I've used it several times this year in the mid-60s and get a beer that tastes like it was fermented cooler. (I didn't lager those beers after fermentation so they still have something of an ale feel to the grain character but as far as fermentation it's unmistakably 3470.)

That said, the most obvious difference you will see and taste will be in using pale malt rather than 100% pilsner as a base. You'll end up with a beer that tastes a lot more like a loving tribute to an older generation of APAs than PU or similar bopils. That is not necessarily a bad thing.

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