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Messages - reverseapachemaster

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256
Ingredients / Re: Using coffee in stouts - what works best?
« on: April 04, 2015, 08:30:15 AM »
I steep about 6 oz's of dark roast Colombian decaf (home roasted)in a pint of 160F water, for an hour or 2, then strain the liquid into the keg directly.  Works every time.

What's your roast profile on the Colombian? I recently picked up a mix pack of beans that included a few south American origins but I don't have much experience roasting out of that region.

257
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 03, 2015, 07:53:10 AM »
Congrats winners!

258
General Homebrew Discussion / Re: Brewing during the drought
« on: April 03, 2015, 07:38:11 AM »
One hopes that this is not a 30+ year drought that that Anasazi had. I have spent a few years of my life in the desert Southwest 2 or 3 weeks at a time, so many places have water can (maybe will) run out.

Last weekend I was in the LA area visiting some friends who live just north of LA near Palmdale. It's an arid climate out there but development is going up fast and bringing with it green lawns and small patches of localized farms. My immediate thought is that those developments are just not sustainable. Desert soil does not easily turn into lush green grass without a lot of help.

259
Ingredients / Re: good hop to pair with sterling
« on: April 03, 2015, 07:26:02 AM »
You could pair sterling with any of the other domestic hops that emulate the noble hop character although it won't be as assertive or exotic of a flavor combination as some of the newer noble derivative hops will provide.

260
Beer Recipes / Re: Batch-sparged duo: Wee Heavy - Sour Deflowered
« on: April 03, 2015, 07:21:51 AM »
I have a hard time imagining peat malt working well in a sour beer. Sour beer can have a mineral component to the flavor as the minerals in the water are more exposed by the dryness and acidity. I would be concerned that the iodine flavor of peat would come across as a very harsh mineral and salt flavor.

261
Beer Travel / Re: San Diego
« on: April 03, 2015, 07:16:44 AM »
If you're coming in from the north then you should also hit Alesmith and Green Flash.

262
General Homebrew Discussion / Re: Homegrown Hops
« on: April 02, 2015, 02:46:17 PM »
I'm sure the thread can be moved to the right forum.

We start spring in early to mid March so my hops are already all breaking ground and chasing the sun. Two weeks ago two of my plants were a couple feet out of the ground. Now they are both almost six feet high. We are getting a good amount of rain this spring so that is probably helping out.

263
General Homebrew Discussion / Re: boiling before additions
« on: April 02, 2015, 08:24:17 AM »
Hot break is formed from coagulating proteins not from a sugar reaction. I'm not sure how adding hops has any effect on protein coagulation.

If your process works for you then maybe there is no reason to change.

264
General Homebrew Discussion / Re: Beer in a Minute
« on: April 01, 2015, 08:54:47 AM »
Does this work in a food processor? I hate my blender.

265
You only need to add a small amount of yeast to carb beer. I typically add a small number of dry cells to sour beers and high gravity beers. It's easier to add dry yeast because you can tap out a few cells in each bottle but liquid yeast will work fine as well. You can add liquid yeast to the bottling bucket (and the same with dry yeast if you want) but add it early in siphoning to make sure it is mixed and fresh yeast gets into every bottle.

266
Yeast and Fermentation / Re: Fastferment - are there any cons?
« on: April 01, 2015, 08:22:08 AM »
You can find discussions here and on other forums about these contraptions. The original model frequently clogged the yeast bulb in the bottom but the seller claims to have fixed that issue. A continuing issue is how to temperature control the fermentor. It is designed to be mounted on a wall which makes it very difficult to control unless you can mount it in a room that already has stable temperature in a suitable range. There is a stand you can buy but the combination of stand and fermentor seems quite tall and a challenge to fit in a fridge or freezer.

267
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 08:07:12 AM »
I wish I could pitch on the cake.  I need my 15 gallon fermenters for the next batch. Their in 8 gallon buckets.   I'll wipe the rim of the bucket with alcohol and dump it in I guess.  Not sure if dipping carries less risk.  After tasting today before crashing, I wish I had made more.  The 802 batch is fantastic.  The 2000 doesn't have that nice German flavor.  The hops do come through more with the 2000 though.  I haven't used any slurry calculator.  It may take the majority or whole cake anyway.

Both 802 and 2000 are Czech strains so whatever you identify as "that nice German flavor" is less likely to be found with either strain. I will say that WY2000 is great for hoppy lagers but it can be a real pain to get it to clear out without a longer lagering period than some other strains. You might be getting some yeast in suspension giving you a yeast bite that will clear up and give you a cleaner profile down the road.

268
Equipment and Software / Re: Temperature control for wine fridge?
« on: April 01, 2015, 07:47:32 AM »
Yes you will be able to go over the temperature range of the internal temperature controller. Basically what will happen is that you will set the internal controller to some lower temperature and the external controller will kick the fridge on and off within a small range around your desire temperature.

So you might set the internal controller to 55 but you want to ferment at 66 so you set the external at 66. The external will turn off the fridge and let it warm to 66. When it gets too warm it will flip on the fridge. The fridge thinks it needs to get down to 55 and run the compressor. When it gets down a couple degrees below 66 it will flip off the fridge and prevent it from getting cooler.

I like the digital version of the same controller. It is slightly more expensive but the control is more precise and you can easily set the range the temperature goes around your desired temperature where the fridge will be flipped on and off.

269
Beer Recipes / Re: Smoked American Pale Ale
« on: March 30, 2015, 09:22:03 AM »
They have the Cherry and now a Mesquite smoked malts on their web page. I have not used the mesquite.

I haven't used the mesquite malt from Briess but if it is anything like what I have created at home smoking malt with mesquite then a little will go a very long way.

270
Commercial Beer Reviews / Re: Another eventful shopping spree
« on: March 30, 2015, 09:18:33 AM »
Is FW releasing all of their beers in cans? I saw Pivo and Easy Jack yesterday. Would love to get my hands on some Pale 31 in cans.

I think the goal is to release all of the core beers in cans but I haven't seen 31 in cans yet.

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