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Messages - reverseapachemaster

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271
The Pub / Re: Super Bowl
« on: February 02, 2015, 10:39:31 AM »
ha! thats a good one! i think the most surprised face was Brady's as he sat dejected facing almost certain defeat-and then the pick. he looked like he might soil himself he was so shocked and excited.

I can't believe they gave Brady the MVP for the game. His interceptions were a major reason why they almost lost that game. Seattle had terrible game plans on both sides of the ball but without those interceptions the game probably would have been a blowout at 42-14.

Carroll really deserves the MVP for the Patriots win. That play should never have been called as a pass play and if a pass play had to be called there's no way on earth it makes sense to throw it in the middle of the field against a goal line defense.

272
General Homebrew Discussion / Re: Great Weekend
« on: February 02, 2015, 10:34:51 AM »
I brewed a style-absent brown ale on Saturday that I coolshipped and then added dregs from a couple sour beers consumed during the game. It's a one gallon batch made with small amounts of a few specialty malts left over from previous batches along with some pale malt. I'll see how it is in 9-12 months.

273
Beer Recipes / Re: Belma in a HellesBock?
« on: February 01, 2015, 10:09:20 AM »
I would have no problem using it to bitter. I have used it to bitter all sorts of styles. Nice clean bitterness.

For flavor additions it's hard to find. It has some melon and strawberry flavor but you need a lot for the flavor to stand out. It seems more evident in blends with other hops where it rounds out flavors.

274
The Pub / Re: Super Bowl
« on: February 01, 2015, 10:06:54 AM »
As a Jets fan I have to support the seahawks.

275
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 03:53:04 PM »
Ah, this is why I like brewing inside where it's not too hot or cold and no wind to mess with the boil. I do like brewing outside though, it can be really fun.
I'm planning to brew a 4.5 gallon batch of black IPA tomorrow while it's snowing a whole bunch. I've brewed every weekend this year...it's fantastic.

The weather doesn't slow us down. I hate brewing in the heat worse than this nonsense lol

Yeah, no fun at all. Once summer hits all my brewing is indoors. I have a wasp problem in the yard and they are quite hostile about the aroma of delicious beverages. A couple weekends ago it got warm here and I was roasting coffee in the garage with the bay door open. Three wasps came in and tried to chase me away. Jerks.

276
General Homebrew Discussion / Re: Infection decision
« on: January 31, 2015, 09:12:09 AM »
If you don't need the equipment right away then there's no harm letting it ride and see what happens. If you start getting foul flavors then you should probably dump it. It's extremely rare that an unpleasant off flavor shows up and then goes away. Brett can go through some weird flavor phases early on that will clean up but they are more funky weird than nail polish remover or other obvious beer faults. If you're getting those they are usually there for good.

277
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 09:07:43 AM »
Last winter I did a couple brews outside on the turkey fryer when it was frigid. Well, Texas frigid at least. The second one was a very windy night in the 20s. Too cold and too windy to keep a good boil. Fortunately it was a sour beer where I didn't need to worry about getting good isomerization from the boil.

278
Beer Recipes / Re: Berliner Weiss Style
« on: January 31, 2015, 08:54:55 AM »
What are you doing to keep it at that kind of temp for that long? Just curious as SWMBO is interested in me brewing one sometime

I usually only sour a portion of the wort--I sparge and hit the wort with a quick boil--and pour it into a growler or 5l jug as appropriate. There is a reptile tank heating product that is like fermwrap but cheaper that I wrap around the container and attach to my temperature controller. It then goes in the small fridge I use for fermentation. I have no problems keeping it warm in there.

Other people do a similar thing but they put the wort in a corny and put that in a cooler with water with one of those water heaters used to keep water from freezing for livestock.

279
Ingredients / Re: Brewing a CAP
« on: January 30, 2015, 08:50:23 AM »
Although the recipe says two pounds of cooked rice I still wonder whether the recipe really means to measure it dry but then cook it. Recipes are not always written in the clearest fashion.

The difference between dry and cooked rice is approximately 2.5 so you need approximately 0.8lb. of dry rice to create two pounds of cooked rice.

I would double check your recipe against other CAP recipes and see if 0.8lb. of dry rice looks like the right volume in similar recipes.

280
Beer Recipes / Re: Berliner Weiss Style
« on: January 30, 2015, 08:43:04 AM »
Even around 120F you need 3-4 days at a minimum to get a good amount of sourness just by adding grain to wort.

281
Ingredients / Re: lower cost bock
« on: January 30, 2015, 08:39:34 AM »
OP might be on a tight budget with his brewing where ~$0.20/lb. over the year matters.

I would look at the avangard malts, which are often selling competitively with domestic products. If you can't find them in your area then I'd probably opt for a domestic pils as a base and try to spend a little extra to get a German munich.

282
Yeast and Fermentation / Re: Dry yeast RO water
« on: January 30, 2015, 08:21:56 AM »
You can kill someone by administering pure water intravenously; your blood cells end up taking up water to the point of lysis.

Sounds like a great murder plot.

283
General Homebrew Discussion / Re: Help Denny and Drew write their book!
« on: January 29, 2015, 09:49:40 AM »
I said <$200 but had to take the < out.  I'm as ghetto as they get.

I'm not far behind you.

284
General Homebrew Discussion / Re: Competition Scoresheet timeline.....
« on: January 29, 2015, 08:49:58 AM »
The last thing I really want as a judge is to have to pull out my phone and type on it while I'm trying to taste beer and have to worry about setting it on the table on spilled beer where it might get ruined or at least sticky.

I'm not sure it is time efficient to set up an all-digital system for a few hours or even a weekend. That's a lot that can go wrong for a very short period of use. It would be easier, in theory, than using paper but you get a couple guys who can't connect to the server and suddenly the whole comp is delayed. You need a much higher level of expertise available as technical support for that kind of system.

Scanning and emailing judging sheets is probably the easiest option available although for a large comp you need a fast scanner and somebody, or preferably multiple people, who has a good process in place to sort forms before they go in the scanner and afterwards as the files are being created. It's faster and cheaper to send forms by email with the cost of postage these days.

I think a SASE would be a huge deterrent to people entering a competition. It's not that difficult to include a stamped envelope but lots of people don't own envelopes and they aren't likely to buy a box of envelopes and a book of stamps. I send out documents that I need returned to my office signed with original signatures (so no fax or scans) and people would drive half an hour to bring it to my office instead of mailing it because they didn't want to bother with the postal system or buying envelopes. Now I always include a SASE and get my documents back much faster. So yes, people are paying money to ship beer and paying the entry fee but I could see people then not wanting to spend the money on a box of envelopes to get the judging forms back. Strange but people are fickle like that.

I guess I am really just whizzing on all the ideas here. My thought here is that the BJCP or one of the other major comp organizations should put out a best practices guide with a thorough description of an efficient way to organize and deliver judging forms.

285
The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 28, 2015, 08:38:59 AM »
not my point. My point is that the idea that a major buys up a craft and it 'stays the same' is only true to the extent that incremental adjustment must be slow enough to allow the customer to adapt their expectations. People didn't start wanting less hops in their bud because their tastes just inexplicably changed. Their expectations were handled through careful application of incremental change. We all drink goose island and say "it's still good" and as long as one generation is never so far from the last that we say, "jeez goose island tastes kind cheap and ricey lately doesn't it?" costs can be lowered. I don't know the history of fat tire recipe, perhaps it has changed and that's why people think less of it today but I expect it's that a) You personally think less of it because your palate has changed over the years and b) the palate of the 'average' craft beer drinker has shifted over the years. That's a different thing than AB slowly reducing the level of hopping in bud over the course of decades to cut production costs without admitting to their customer base that the beer was getting less and less tasty, the whole while pointing at customer desire as the reason for their low level of flavor.

I'm not so sure you can blame the drift away from hops in bud on manipulation by AB. If you look at the 1940s-1980s there was a drift away across the board from flavorful foods and bitter foods towards foods with high salt and sugar content and otherwise fairly bland. You can track those changes through other foods. You don't see the wedge salad become a popular item on menus in the 80s unless people wanted to consume complete blandness. AB sure steered into the skid on that one with their advertising and product adjustment but they can't be singularly blamed for it happening.

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