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Messages - reverseapachemaster

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256
All Grain Brewing / Re: How many here would buy a Grainfather???
« on: March 08, 2017, 11:53:06 AM »
There's also a similar system that is about 40% the cost of the grainfather but lacks the pump and chiller (I think the controls lack some features as well).

I've seen a grainfather used a few times. It seems durable and convenient. Like any other BIAB-type system you definitely have to not fear oxygen exposure to the wort.

If I was a new homebrewer without an existing all grain setup who brewed within standard beer styles I'd certainly consider it if money was not an issue.


257
Yeast and Fermentation / Re: What would you call it
« on: March 08, 2017, 11:42:19 AM »
Single, Belgian blonde. Either would be fine. Belgian beers often do not sit within narrow style descriptions unless it is a style description made up to fit a particular beer.

258
I'm sure it is a concern with cracking the slab.

Would it be possible to secure the tower under the granite and have the entire tower come out of a slightly larger hole?

259
General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 07, 2017, 10:23:50 AM »
Best:

1. Bru'n Water: for reasons explained above

2. Temperature controlled fermentation chamber: for reasons explained above

3. My two gallon cooler mash tun: I brew a lot of small batches and getting better control on mash temperatures greatly improved my smaller brews. I'm also using it as a coolship, allowing me to start spontaneously fermenting smaller batches.

Worst:

1. 10 gallon cooler: This really isn't a bad piece of equipment but I rarely brew even five gallons and have maybe halfway filled the cooler. I was convinced by people who told me I would want to brew larger and larger batches. That never happened. It's only a bad piece of equipment because I don't need something this large and I fight temperature loss more than I would with a smaller cooler.

2. 8 gallon kettle: My first kettle was a cheap eight gallon tamale steamer. It does what it's supposed to but it's too thin to want to use on a propane burner but too big to use easily on my electric stove. It's too big for one burner but slightly too small for two. It takes forever to hit boil and has really high evaporation. I officially quit using it when I bought a turkey fryer for larger batches after I broke one of the stove coils with too much weight in the kettle. Now it's storage for homebrewing equipment. If my next house has a gas stove it will probably get use as a hot liquor tank during turbid mashes. Maybe.

3. Hop rhizomes: I didn't really know what I was getting myself into growing hops. I didn't realize how poorly suited they were for my home here in Texas. I started growing them right as we hit several years of drought and we would get actual hordes of locusts that would strip the bines of leaves in days. Even without the drought it is still too hot and too much sun for them. Due to the HOA (and for a time, my wife) I can't grow them as high as they need so I only get about eight feet of bines. In five growing seasons I have net about six dried ounces out of four plants. Not worth it. When we move to Denver I plan on keeping the plants but expect better yields.



I try to be economical with my brewing equipment. I have several pieces that I use and use well enough but neither fit in the top or bottom three. I have a couple party pigs which are a good example. I use them as faux casks (without the CO2 inserts) and they work well for that purpose until the internal pressure runs out and the beer pours at a crawl. Worth $30 and I don't have space for a cask (or tap) set up right now. Same for my corona mill. Works okay and I still use it for unmalted grains (which I use a lot). The roller mill I recently bought has improved my mash efficiency and lautering enough that the corona mill is relegated to limited use. I have very little that never gets use.

260
Beer Recipes / Re: NE IPA Hops Question
« on: March 07, 2017, 09:42:23 AM »
I also would like to hear hops suggestion for this style, something different to citra and galaxy.

Most new hops are fair game. Look for super fruity hops or super fruity + piney or dank.

261
The Pub / Re: How did you pick your forum name?
« on: March 07, 2017, 09:32:52 AM »
Right around the time I started homebrewing and joined my first brewing forum in 2009 HBO ran a show called Eastbound and Down. In one episode the main character runs through a list of nicknames. One was the reverse apache master. I thought it was funny and borrowed it as a forum name and have used it ever since.

262
Ingredients / Re: Using Cholaca (liquid Cacao) for flavor addition
« on: March 04, 2017, 10:26:15 AM »
If you don't get a good answer here I'd suggest emailing the breweries listed on their page and asking what they do. At least one of those should reply with a response. Copper Kettle might be a good starting point, they are pretty open about their great beers.

263
All Grain Brewing / Re: Diacetyl?
« on: March 02, 2017, 09:11:08 AM »
A little oxidation in the bottle could account for a sweeter, caramel or sherry-like flavor rather than diacetyl.

264
Ingredients / Re: different forms of wheat
« on: March 01, 2017, 09:25:27 AM »
I'm not sure that those raw perceptions make their way into the finished beer, but I'm of the opinion that they are more likely than not to impart some of that character into the beer. One thing that I might be picking up in the finished beer is a slight increase in huskiness and graininess in the beer made with red wheat...but its only one data point.

I brew quite a bit with wheat and prefer red wheat over white by a mile. Red wheat definitely carries more grainy/wheat bread flavor into the beer. White wheat tends to add a lot less to the flavor. White wheat is great when you want the protein content or to smooth out the barley flavor.

265
Beer Travel / Re: Fort Collins New Belgium Tour
« on: March 01, 2017, 09:20:11 AM »
For the New Belgium tour you sometimes have to book a month or two away, even during the week. It is a pretty fun tour.

When I travel to Denver a trip to Fort Collins is almost obligatory. We normally drive up and hit Fort Collins Brewing for lunch. They have a very average reputation but they do some solid brewery-only beers and seasonals. The food is good. It's two buildings down from Odell which also does a large range of taproom-only beers. My wife likes Horse and Dragon so we usually swing in there. Funkwerks is typically the last destination for maximum saison love. These are all within ten minutes of each other.

Fort Collins has a number of other breweries and solid bars but we're fairly ritualistic about our visits now. Equinox is hit or miss for me on UK beers. Zwei does a solid job with lagers. Many of the newer/smaller breweries I haven't been to yet.


266
Yeast and Fermentation / Re: How to recover yeast out of a bucket
« on: February 28, 2017, 09:38:15 AM »
Sanitize a measuring cup and scoop it out.

267
General Homebrew Discussion / Re: Have y'all ever seen anything like this?
« on: February 28, 2017, 09:36:19 AM »
If the product quality is good I'd say $50/50lb sack is a pretty good price for floor malted, organic malt as a homebrewer. (Recognizing pro brewers can buy at lower prices.) I'd have to imagine when they open they will sell those same sacks at retail for more.

No idea on the quality. There are other small, local maltsters around the country that get positive reviews but I seem to think a few had less than stellar reviews of early maltings. Maybe one of the two breweries who share ownership with the malting company have beers on tap with the malt?

268
All Things Food / Re: Bread
« on: February 28, 2017, 09:27:20 AM »
Bottom-right: shaped batard in proofing basket with linen (cotton in my case) towel

Is the purpose of the proofing basket a convenient place to keep the dough while it rises or does it have value in maintaining the shape of the dough?

269
Ingredients / Re: German perle hops
« on: February 24, 2017, 09:24:37 AM »
Had a smash Perle IPA once. It was a lot of the sort of general herbal/spice hoppiness one finds in noble hops and their derivatives.

Could be used in any number of styles where a noble hop might be desirable.

270
Ingredients / Re: Warrior hops
« on: February 24, 2017, 09:20:27 AM »
I've tried at least one all warrior hop beer and recall liking it. It's a lot of pine and some citrus fruit. Like nugget, it isn't an overwhelming flavor unless you use a lot.

I've seen it in blends with the four Cs.

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