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Messages - reverseapachemaster

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271
Beer Recipes / Re: Hoppy dark wheat ale
« on: March 06, 2015, 03:55:32 PM »
Sort of a hoppy American dunkelweizen. I don't know what your IBUs are but that is something I would watch for with the MO and wheat. You could end up a touch too sweet without enough IBUs to balance.

272
Ingredients / Re: flaked barley in dry stout
« on: March 06, 2015, 03:51:08 PM »
6

273
Homebrew Competitions / Re: Dry Hopped Sour - NHC
« on: March 06, 2015, 09:52:10 AM »
In addition to whether it has any flavor that could be considered Belgian I'd also think about the level of acidity. I read 16E to imply some sourness fits in the style but not an aggressive level of acidity typical of sour beers. So maybe a saison with some tartness or a Belgian beer blended with some sour beer. If it is full on sour I'd probably stick it in 23. I could easily see judges in 16E being discouraged by a beer that is too sour or lacks a definitively Belgian character to it.

274
Beer Recipes / Re: Hibiscus - ginger saison
« on: March 06, 2015, 09:45:02 AM »
I'm not a particular fan of too much floral character in beer, too much ginger, or too much centennial, so this would not be a beer I would find myself brewing. I've had some beers with hibiscus and it works well in a saison but it is easily overdone for my preferences.

I've only seen people add candied ginger at the end of the boil. I'm not sure if it needs heat to dissolve some of the sugar to release more of the flavor but that is something I would look at.

275
Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 06, 2015, 09:35:52 AM »
I agree that the light is an undesirable byproduct of heating a fermentor this way. Seems like you could cover the can with an opaque lid but I'm not sure if that prevents the heat from adequately escaping the can or would make it too hot in the can to be safe to use.


276
Equipment and Software / Re: The Zymatic has landed!
« on: March 06, 2015, 09:31:42 AM »
I'm interested to see how the beer turns out and particularly how much of a hassle it is to pour beer with all the primary fermentation trub in the keg.

277
Equipment and Software / Re: Sanitizing a barrel
« on: March 06, 2015, 09:21:58 AM »

One of the things that has stopped me from getting a barrel is the fact that I assume at some point it will go sour.  I do not like sours, so it would be useless to me at that point.

The possibility is always there and the probability of a barrel turning sour (whether in a pleasant or unpleasant way) increases with each use. Brewing your own barrel aged beer is almost certainly cheaper than buying the equivalent amount of beer if you are able to obtain 2-3 turns out of the barrel. That is true even at the increasingly inflated prices of 5-15 gallon spirit barrels. The probability that your barrel turns sour that quickly is unlikely if you follow decent barrel care procedures. With good care you could probably use the barrel for years before it needs to be decommissioned.

278
Ingredients / Re: how to add herbs for flavors
« on: March 06, 2015, 09:12:20 AM »
I don't have specific experience with lemon balm but I do grow a couple varieties of mint at home so if it is in the mint family it is likely very similar in how it will respond in beer. You can use it in a hot or cold steep. Heat accelerates extraction of the flavor but you also risk losing a lot of that aroma to boil off or being driven out during fermentation.

Personally I would add it to the fermentor after fermentation ends and let it steep until you like the flavor. I would taste daily and remove once you are happy with the flavor. Like Pete I use my mint to make flavored water by steeping mint in water in the fridge for a day. If the mint sits too long in the water then it will become aggressively minty and slightly vegetal. You don't want it to start tasting grassy or vegetal so tasting daily is the best guide. Expect to use quite a bit so you can get good flavor extraction before it starts to get vegetal or grassy.

279
Yeast and Fermentation / Re: Safale US-05 in Sour - stuck
« on: March 06, 2015, 09:03:37 AM »
I'm also suspicious that your beer is already fermented out. There may have been something mixed in the lacto culture or something else that got into the beer that fermented it out. Lacto can ferment maltose--not as well as beer yeast--so it is also possible that you just have an all lacto-fermented beer. So check the gravity for sure.

If none of that is the case and the gravity is still relatively high then look at the 05 pitch. You need to overpitch into a sour beer to get a decently quick fermentation due to the harsh conditions but with time 05 will ferment out a beer even in the upper 3 ph, possibly lower as well. In my experience yeast won't make a great krausen in an acidified beer so don't expect that to be an indication of fermentation. Check the gravity.

280
General Homebrew Discussion / Re: Contamination from garden hose?
« on: March 06, 2015, 08:47:10 AM »
I seem to recall one of the podcasts (BBR?) had an episode where they talked about garden hose water being safe to consume if you flushed out the water that had sat in the hose before using it for brewing but I don't know how well that avoids that rubbery garden hose flavor.

281
All Things Food / Re: Bramble/ribe varieties
« on: March 06, 2015, 08:37:53 AM »
I wish I could get berries to grow in my yard. Our soil has too much clay and I feel like I'd spend several years developing a fruiting plant just to see bird eat all the berries. We have a problem with locusts rolling in over the summer and if they don't eat my plants then the birds that show up to eat the locusts will eat any fruit I grow.

282
The Pub / Re: Check out this homebrew!
« on: March 05, 2015, 08:37:09 AM »
Cellar up to 21 years.

283
Hop Growing / Re: New and unusual rhizomes
« on: March 04, 2015, 10:41:54 PM »
You'd be surprised at how many lots of hops I've used over the last 25 years were seeded, some were actually loaded.  Homebrewers are pretty low on the feeding chain so I'm guessing we get the 'less than premium' hops when all is said and done.  All it takes is one boy in the hood.

The other surprise is how seeds are built, not just hops but most all are designed to weather harsh environments.  The first one popped up in the mid-90's and she's still going.

I don't think it has anything to do with sorting out who gets the best stuff, just whatever happened to get packaged together. I was in the hop storage room at Deschutes' production facility and we were rubbing the mosaics in our hands and they had seeds in them. Deschutes isn't exactly low on the food chain of craft brewers.

284
Going Pro / Re: Equity Investors ROI
« on: March 04, 2015, 09:51:38 AM »
There's not an easy answer here because it depends on who you are trying to court as investors. If you are targeting venture capitalists or angel investors you can expect to target 30-40% ROI. You might be able to adjust that number up or down depending upon the equity design and the non-monetary pieces of the equity (e.g. management control, preferences). If you are shopping around friends and family for equity investments then you are probably targeting a lower ROI. I would venture a guess that you might be able to convince people to buy equity at an ROI as good or better than what the stock market is returning.

285
Kegging and Bottling / Re: cleaning bottles
« on: March 04, 2015, 08:51:53 AM »
The easier option would be to buy empty bottles from a homebrew shop but that seems unnecessary as most of us create empty bottles with too much ease.

I'm pretty lazy about label removal. I tend to run my bottles through the dishwasher after consuming the contents (they are rinsed and sanitized before refilling) which has about a 30% success rate at removing labels. Otherwise I tend not to remove labels these days. I go through spurts where I do the whole oxy soak and peel them off but it's not a high priority for my time. My bottles get blank caps that I identify with a code written on with a sharpie so it makes no difference whether there is a label on the bottle.

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