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Messages - reverseapachemaster

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271
Equipment and Software / Re: Colonna Capper/Corker Spacer.
« on: April 15, 2015, 08:51:03 AM »
It's definitely not a perfect piece but I needed it mostly for capping 750s with 29mm caps with the occasional corking. 95% of the time I use it for capping 750s so it does its job perfectly.

I compared it against the floor corkers and it didn't make sense to opt for either model. I don't have the storage space for either and it would have added a bit of cost for the more expensive corker plus having to buy the 29mm bell. I don't use the colonna enough to have justified the added space and cost. If I corked more beer I probably would have.

272
I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.

Of the four kegs I have I am 99.999% sure there are no labels on the kegs identifying which post is which and even if there were labels there is always the chance that after cleaning I accidentally reverse the tubes.

273
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 15, 2015, 08:33:20 AM »

I understand. That's why its hard when you don't have experience with a certain yeast and they are telling you it can be used for something that it shouldn't. I guess that's why I come here but it still bugs me...

That a particular strain could be used for a given style does not mean it's the best strain but for people who go into a HBS and want to brew that style and the HBS doesn't have the optimum strain there has to be some alternatives presented so those people don't go home empty-handed. I've seen more than a few shops either not sell the full WY or WL range or when they do the Chico variants are a few weeks off the production line but the alt yeast is six months out and past its expiration. As Denny said, the yeast labs are trying to sell a product.

274
Ingredients / Re: Peated malt
« on: April 15, 2015, 08:28:58 AM »
At the BJCP reception, we also learned that Kentucky Common Beer did not use a sour mash.
There was even a significant amount of debate on the BJCP forums on the style guidelines for it.

It wasn't really debate.  None of the new guideline threads really involved much debate.  They were all like, "This is what the Masters have determined, this is the way it's going to be, you don't like it then that's just too bad."

My opinion of the BJCP is reduced by a few notches.  I still think BJCP is useful to a point.  But I could do without the one-party politics and the one-upmanship by some of the highest ranking members.   :P

This is how I saw it and this is how a lot of other people saw it, too. There are a lot of problems with the 2014 guidelines but conversations about improving them couldn't be had because everybody got cut off at the knees for disagreeing with the way the draft was written.

The BJCP has made its decisions about how it will proceed and most of us will be subjected to that as competitors and judges because there is little choice. Some people have written off BJCP competitions in certain styles, such as saison, brett and sour beers, because the way the BJCP has structured those styles in the new guidelines and the way they are approached for certification makes judging them too inconsistent to make it worth the effort.

275
General Homebrew Discussion / Re: Hop sale
« on: April 15, 2015, 07:57:27 AM »
I've bought plenty of 2-3 year old hops from them and had no problems with fresh aroma and flavor. I'm sure the AAUs are down but I have only used the hops I bought there for late additions.

276
Equipment and Software / Re: Colonna Capper/Corker Spacer.
« on: April 15, 2015, 07:51:48 AM »
Are you still having to pull the plate under the bottle to get the cork removed from the white guide piece?

277
Equipment and Software / Re: BS decoction setting
« on: April 14, 2015, 07:36:14 AM »
I think most people would say decoction is already a BS setting.

278
The Pub / Re: The American Practical Brewer and Tanner, 1815
« on: April 14, 2015, 07:22:30 AM »
That's going to make for a fun read on my flight to Portland Friday and not just because I'll learn how to tan leather.

Thanks for sharing it.

279
The Pub / Re: Dick Cantwell leaves ABInbev.
« on: April 14, 2015, 07:20:34 AM »
I had no idea he was shacking up with Kim Jordan.

280
The way I read that is that he adjusts the water profile of the mash and sparges with unadulterated RO water. As long as the ph isn't getting too high during the sparge it's a fine approach. If you were happy with the results of using the same profile for mash and sparge water then maybe that is the approach you should continue to use.

281
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 12:50:14 PM »
If I didn't know the part about the meat fridge I'd just say it sounds like the beer is appropriately fermenting with a healthy yeast krausen and the smell is normal fermentation smells and the "acid" is a big whiff of CO2. If you are pitching dry yeast and there is no yeast carried over from batch to batch it would be nearly impossible to have something in your equipment overtake the yeast that aggressively unless you practice no cleaning or sanitization, which is not the case here, especially if you are cleaning and sanitizing.

I wonder if the problem is one of the chemicals you are using is leaving behind something that is mixing unpleasantly in the beer.

282
Events / Re: CBC 2015: Anyone coming to Portland?
« on: April 13, 2015, 07:42:54 AM »
My wife and I are flying into Portland on Friday to spend ten days across Portland, Mount Hood and Bend. We didn't intend to crash CBC but we are, apparently. We are going to Cascade on Friday so we'll slurp up plenty of sour beer at their week long sour event.

283
Equipment and Software / Re: Refractometer, what am I missing out on?
« on: April 12, 2015, 09:19:56 AM »
I switched to a refractometer because I brew mostly small batches in which I would have to waste huge volumes of the batch taking a hydrometer reading. The testing jar takes what, six or eight ounces to get a hydrometer reading? On a one gallon batch taking an OG and FG reading is like 10% of the batch. I can take a refractometer reading with a few drops.

I expect that even adjusted with Sean Terrill's excellent calculator that the refractometer readings may be slightly off but a slightly inaccurate reading is better than no reading when I need one and I wouldn't take one on a small batch if it means sacrificing such a large percentage of the batch.

284
General Homebrew Discussion / Re: Brewing during the drought
« on: April 12, 2015, 09:12:39 AM »
For someone not in a drought area, can you explain how they enforce this?

Here in Fort Worth we have been on a lawn watering restriction year-round since 2013 (and during the summers in years prior) in which we can only use our sprinkler system on certain days and at certain times (not in the middle of the day) and then otherwise less restrictions for watering the foundation and gardens. Most of the enforcement is through voluntary reporting. I've never seen or heard of anybody getting a disciplinary notice from the city and I've never seen code enforcement rolling through during the day to find violators. We are only at level one of the drought restrictions so if we have to move up a level I expect there will be more efforts to enforce the restrictions.

285
Kegging and Bottling / Re: Priming sugar...Is 3/4 cup right?
« on: April 12, 2015, 08:59:07 AM »
I used the northern brewer calculator and set five gallons at 75F and I only had to get to 2.7 volumes of carbonation to get to 0.74 cup of corn sugar or 5.22 ounces (by weight). That is not far off on the 3/4 cup recommendation but 2.7 volumes is too much for most styles. 3/4 cup is a convenient measurement that was easy to repeat. It is also why lots of homebrew tends to be overcarbonated for its style.


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