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Messages - reverseapachemaster

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256
Beer Recipes / Re: Coffee Blonde Ale Recipe Attempt
« on: November 20, 2015, 08:22:11 AM »
You definitely need to partial mash that flaked wheat unless you're looking to add starch to the beer, which you probably aren't. I'd probably use a pound of base malt just to make your numbers easy and subtract the appropriate amount of extract.

You won't have a problem getting color extraction from the coffee. You're actually not using enough coffee to make a noticeable color contribution.

257
Ingredients / Re: Debittered/Aged Hops: Observations
« on: November 19, 2015, 09:13:15 AM »
Thanks, I'll post back anything interesting that happens. One item of note is that the "debittered/aged" hops still pack a hell of a bitter wallop. I had calculated in the realm of 6 ibus based on age, variety, and DeGarde's IBU estimates for aged hops; BUT the final wort tastes like it's holding 25-35 IBUs (pretty bitter wort - hopefully that'll help keep the lacto at bay I guess).

The Bruery tested a bottled of Cantillon and clocked the IBUs around 30.

258
Beer Travel / Re: Riverside, CA
« on: November 19, 2015, 09:10:48 AM »
There are some good breweries out there. I don't care much for that inland empire but it is a rapidly growing area both in terms of population and number of breweries.

259
The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 19, 2015, 09:05:32 AM »
I would venture a guess that Ballast Point branded spirits are more valuable than the actual spirits Ballast Point produced that are getting spun off. With the intellectual property for Ballast Point spirits Constellation can buy bulk spirits and package them under the Ballast Point name and/or build in a new distilling operation.

260
All Things Food / Re: Kimchi
« on: November 19, 2015, 09:01:57 AM »
Isn't this salted fish? Salted fish is already fermented and dried out so it should not be a health risk. Alternatively you could use shrimp paste (as used in Thai curry pastes) or fish sauce.

261
General Homebrew Discussion / Re: 2016 NHC Medal Categories?
« on: November 18, 2015, 09:31:40 AM »
I'd still be hesitant to enter until we see how judges are going to treat the new wild categories especially if your beers are significantly different from the classic Belgian styles or a berliner.

262
The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 18, 2015, 09:25:08 AM »
Except the sale didn't include the distilling side

I haven't seen anything that credibly reports the distilling operations as excluded from the sales.

263
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 17, 2015, 09:22:31 AM »
I would be inclined to open the bottles and add fresh yeast and additional priming sugar and then store the recapped bottles at a warmer temperature. By cold crashing you reduced the number of yeast and left them behind in a stressful environment. That's not a recipe for fast carbonation. You've also added enough priming sugar to get around 1.5-1.7 carbonation assuming your temperature reading at 68F represents the actual beer temperature. Even if you get the beer to maximum possible carbonation you'll still have a beer with carbonation closer to a gravity pour and less like a fully carbonated beer.

264
All Grain Brewing / Re: Off-Flavors: How do I get rid of them?
« on: November 17, 2015, 08:43:05 AM »
It will be far easier for you to diagnose problems with your brewing process by stripping away all the unusual ingredients. It's hard to know if you're getting an off flavor from a fruit or something in your mash process. You can brew with those ingredients once you get your all grain brewing down.

265
All Grain Brewing / Re: Should I dryhop? - what say you?
« on: November 17, 2015, 08:23:46 AM »
Not to criticize people for their drinking or brewing preferences but dry hopping is absolutely a traditional process to saison brewing. Not to the levels of American IPAs but within typical western European quantities. (See Farmhouse Ales.) Dupont Saison Vieille was dry hopped into the latter part of the twentieth century and was only dropped as Europeans lost interest in the flavor of hops, much like we had in decades prior.

266
The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 17, 2015, 08:11:51 AM »
Not only had Lagunitas set the tone for a higher price but Ballast Point also has a distilling operation. Distilling is considered the next big boom market in craft products but many of the craft distillers are not big enough or regularly producing enough volume to attract a big buyer. Ballast Point doesn't produce a large volume of distilled products yet but they have the capacity and experience with distribution chains to easily grow into a larger distilling operation. So it isn't just about buying the brewery but the combination of the two businesses.

267
All Grain Brewing / Re: Should I dryhop? - what say you?
« on: November 15, 2015, 09:13:43 AM »
It's not going to get more hoppy with time although carbonation will help bring some of that forward. You probably need to dry hop if you feel the hop character is underwhelming right now.

268
Commercial Beer Reviews / Re: Clown Shoes "Ohio" Unidragon RIS
« on: November 15, 2015, 08:39:38 AM »
I've tried two or three of the beers. It's widely available here and my wife's coworkers give them to her as gifts. They're fine but priced a few dollars above their quality IMO.

269
Going Pro / Re: Commercial and Homeowners Insurance Nano-Brewery
« on: November 12, 2015, 07:53:26 AM »
I guess the only value to a dishonest policy is if one needs to show a policy exists for home or business purposes but even then the value is probably outweighed by the risks involved. Not only will the policy likely be voided the second a claims adjuster seems the home and business on the same property but there may be fraud problems (both civil and criminal) that have negative effects on mortgages, business loans, brewing licenses and so forth.

Have you talked to insurance brokers rather than actual insurance carriers? Brokers are more likely to know the carriers who will write custom policies in your state or the common ways people improve their ability to procure coverage. I would imagine somebody covers these types of arrangements in your state. People with home baking or catering businesses probably know some of the brokers who work with these policies. Your coverage needs are different because you're serving/selling alcohol and running a manufacturing plant but many of the other coverage challenges are the same.

270
Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 11, 2015, 08:11:39 AM »
SO my local brewmaster and instructor for beer/wine/spirits of the world at a local college argues that Blue Moon is a Hefeweizen not a Wit bier... any comments?

It doesn't taste like either to me but if I had to pick it would be a wit. Wits and Hefes do not appeal to the american masses the way Blue Moon does. My wife loves Blue Moon but would not like a Belgian Wit or a Hefe. I would consider it an 'Americanized' wit although they refer to it as Belgian White. It doesn't have a belgian yeast character which is key.

Malts: Pale, White Wheat, Oats
Hops: Blend of Imported and Domestic
Our Twist: Valencia Orange Peel , Coriander
IBUs: 9
Original Gravity: 13º Plato
ABV: 5.4%

A Hefe would not use oats and would not be spiced.

Agreed. Even by American hefeweizen standards it's still well outside the category.

I'd wonder what this guy thinks is a hefeweizen.

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