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Messages - reverseapachemaster

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271
Ingredients / Re: CaraMunich II
« on: December 29, 2016, 10:28:29 AM »
I don't think the grain bill is terrible but that much vienna plus that much caramunich would not be my choice for that style. That's a lot of sweeter flavors and needs bitterness and/or countervailing flavors.

The trick to a good BPA IMO is to think about the interplay of yeast and hop selection. For those hops I would opt for a spicier yeast and ferment cooler to accentuate the earthy/spicy flavors. It really doesn't make as much sense to pair a fruitier Belgian yeast with that hop combination. Chouffe would be a good choice for that. I like fruitier yeasts/warmer fermentations with more floral and fruity hops. Of course, most Belgian yeasts will change with fermentation temperature so consider that variable as well.

272
Beer Recipes / Re: Hefeweizen
« on: December 28, 2016, 09:57:45 AM »
I don't think the Irish ale malt will be a problem as long as you know it's going to be like using a standard pale malt rather than the normal pils.

273
The Pub / Re: Horrible beer products
« on: December 28, 2016, 09:32:17 AM »
Can it keep my pet rock cold?

274
All Grain Brewing / Re: Water Advice for Imperial Stout
« on: December 27, 2016, 09:16:11 AM »
Here's the thing....the information I'm getting about the "black balanced" water profile in that thread is in conflict with what Martin just wrote above.  The black balanced profile offers a sulfate level of 51 and chloride of 39.  In the profile I put above I had 102 SO4 and Martin is saying that I could push that even higher to dry it out.

There is not one water profile right for all imperial stouts. Martin is saying you could go higher, not that you must. Do you want a drier finish on your stout? Lots of the popular imperial stouts out there are super sweet. If your goal is in that vein then you don't want too much sulfate.

275
General Homebrew Discussion / Re: This is Belgium
« on: December 27, 2016, 09:10:58 AM »
How do you keep the oxygen out of your waffles? I looked on lowoxygenwaffles.com and couldn't find much help.

276
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 26, 2016, 10:06:13 AM »
The usual plan involves breaking out a lot of bottles from the cellar. I have a couple gallons of a 3.5 year old RIS I'll probably break out.

277
Ingredients / Re: Will thawed star san solution be effective?
« on: December 23, 2016, 08:26:03 AM »
I don't see why temperature would have an effect on the acid. I'm not sure if it would affect the surfectant though.

278
The Pub / Re: Whiskey
« on: December 23, 2016, 08:20:41 AM »
Green Label is back? I'm still nursing the bottle that I managed to grab when it was discontinued. I ought to have tried it again, curious if my taste buds have moved on.

It is a blend, but at least it's a blend of single malts, not single malts and generic "whisky".

Yeah it came back in February.

279
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 22, 2016, 08:56:34 AM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

To what region are you moving?

Denver
Jealous, I'd love to live around that area. Why don't I? I'm 33, not married, no kids, no set career...wtf? I gotta makes some gawd d@mn changes!

The housing prices are rough but otherwise why not? So much good beer.

  I lived there a long time ago [Golden area] and hated it, couldn't wait to GTFOOD! To be fair, there are a whole lot worse places though.

We're looking at areas closer to downtown if we can find something in our price range that is large enough for my wife's demands. I really don't want to live in the suburbs. I've lived in suburbs my entire life. We don't have kids so there's no draw to find good schools or a quiet neighborhood.

280
The Pub / Re: Whiskey
« on: December 22, 2016, 08:52:18 AM »
Picked up a bottle of Johnny Walker Green a few months ago. I usually don't consider blends good value at that price but I had my wife pick it up in a duty free shop so it was a pretty good deal. It's a little more smoky than Black and more peaty. It's drier and more complex but also harsher.

281
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 21, 2016, 08:47:36 AM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

To what region are you moving?

Denver

282
All Things Food / Re: Bread
« on: December 21, 2016, 08:39:33 AM »
King Arthur is great they will have everything you need as far as ingredients, recipes and process. However if you want to get crazy, mill your own flour. Oxidation in flour is the same as malt/brewing, so it's hard to beat fresh. I make a lot of bread, just finished the weekly family sandwich bread and am going to slice and package it now.

How much SMB in the dough?  8)

283
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 20, 2016, 08:46:39 AM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

284
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: December 20, 2016, 08:40:16 AM »
As for Barbara B, that meme comparing her to the Quaker Oats image is based on a comment by a political pundit in response to a political opinion the former FLOTUS shared earlier this year.

That comment about her stretches back to at least the 1990s, although it is probably older than that.

285
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 19, 2016, 09:07:14 AM »
Ok, that's helpful.  I wonder if there are any issues with essentially selling a "food product" without a food license?  Maybe this is kind of a gray area, because nobody would go drink wort, unless they were one of those weird Malta Goya fans.   :o

If it's not beer it's a food product and subject to FDA regulation.

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