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Messages - reverseapachemaster

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271
All Grain Brewing / Re: Diacetyl?
« on: March 02, 2017, 04:11:08 PM »
A little oxidation in the bottle could account for a sweeter, caramel or sherry-like flavor rather than diacetyl.

272
Ingredients / Re: different forms of wheat
« on: March 01, 2017, 04:25:27 PM »
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.

273
Beer Travel / Re: Fort Collins New Belgium Tour
« on: March 01, 2017, 04:20:11 PM »
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.


274
Yeast and Fermentation / Re: How to recover yeast out of a bucket
« on: February 28, 2017, 04:38:15 PM »
Sanitize a measuring cup and scoop it out.

275
General Homebrew Discussion / Re: Have y'all ever seen anything like this?
« on: February 28, 2017, 04:36:19 PM »
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?

276
All Things Food / Re: Bread
« on: February 28, 2017, 04:27:20 PM »
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?

277
Ingredients / Re: German perle hops
« on: February 24, 2017, 04:24:37 PM »
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.

278
Ingredients / Re: Warrior hops
« on: February 24, 2017, 04:20:27 PM »
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.

279
Beer Recipes / Re: SN Sidecar Knockoff
« on: February 23, 2017, 04:06:22 PM »
I would imagine the orange is peel rather than whole fruit or juice.

280
Classifieds / Re: Looking for some Russian River beers
« on: February 22, 2017, 05:11:06 PM »
There is undoubtedly a FB beer group local to you that focuses on trades or permits trade offers that would probably do a better job of getting you these beers. If not those then the larger beer forums could probably satisfy a trade.

Most Russian River beers are not too hard to get by trade. Pliny and Blind Pig sell out of the brewery fairly cheap and don't take too much to get in a trade. Pliny should be a little easier to get because it is more well known so people tend to buy it over Blind Pig for trades. The non-sour Belgians make it into distribution fairly regularly in the larger cities in which RRBC distributes. Some of the sour beers get out to those cities but usually sell out immediately.

KC has a pretty good range of beers in distribution that could get a trade done. Although a local trade would be with somebody with access to the same distribution. You might have to hunt down a limited release like a brewery-only release.

281
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 21, 2017, 05:48:50 PM »
With greater competition from newer labs and evolving popularity in styles I'm surprised this didn't happen sooner. It makes a lot of sense from a business perspective.

I wonder how many of the strains remaining available throughout the year that aren't popular among homebrewers are those WY propagates enough for commercial sales that maintaining homebrewing inventory comes with marginal costs.

282
Ingredients / Re: Brewing Additions/ Adjuncts
« on: February 21, 2017, 05:37:09 PM »
The reason you see so many options is because there's isn't one right answer. Coffee is a really good example. There are a lot of ways to add it to beer. They all work and will give different character. OTOH some potential additions have a more limited range of useful preparations or techniques.

This is one of those topics where explaining what you want from the adjunct in a question is likely to net the better answer than reading all possible options and picking out of the dark.

283
I know somebody who made the mistake of making a beer with 100% honey malt.

Hopefully you will have better luck.

284
I didn't mean to say the AHA couldn't.  I said the GC role in it would be limited to nil.

Given the express charge to GC members in the bylaws I find this both highly surprising and concerning.

285
Homebrew Clubs / Re: Homebrew Club Discussion Topics
« on: February 15, 2017, 03:50:00 PM »
I agree the skill level of brewers will make a big difference in the topics you discuss. With a new club you might want to keep the first few meetings light on substance to get to know your potential members. I'd guess with college students most of the members will have minimal experience and probably a lot of extract brewing on basic systems but there are some young homebrewers who come out of homes where parents brewed and they already know a lot about the hobby.

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