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Messages - reverseapachemaster

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271
The Pub / Re: the quality of American sours
« on: January 11, 2015, 10:56:25 AM »
Many American sours are young and unblended, or if they are blended they are blended across vessels of the same age. It is rare to find American sours that have 2-4 year old components that are less sour or have a softer acidity. (Some exceptions would include NB La Folie and Cascade's sours.) So that is a big part of the profile of those beers. Lots of people here have a preference for the higher level of acidity so our brewers steer towards that preference.

I'm not particularly impressed by Prairie. I've tried a number of the beers and just don't get the fascination. They've had some QC issues over the past couple years with infections, rusty bottle caps, etc.

272
All Grain Brewing / Re: 1 gallon batches - Too much Trub
« on: January 09, 2015, 01:48:37 PM »
I brew a lot of one gallon batches but I haven't found the magic trick to deal with this issue. BIAB makes it much worse because you're not able to use the grain bed as a filter, if that is how you are mashing. Even using a traditional mash set up I don't think you get as good of filtering as you would on a larger batch just because there is less grain to compact into a filter.

One thing I am playing with is calculating the recipe to be a ~1.25 gallon batch with the intention of leaving that extra quarter gallon behind in the kettle where the wort has the most trub. I am still trying to figure out how much volume to calculate in the recipe and how much actually needs to be left behind.

273
Beer Recipes / Re: Cascadian Dark Ales
« on: January 09, 2015, 01:35:10 PM »
Are we talking about black IPAs here?

274
General Homebrew Discussion / Re: Brewing for the New Year
« on: January 09, 2015, 09:34:53 AM »
I didn't get through all of the beers I planned to brew for 2014 so I have carried those forward into 2015. I have a large pile of homebrew I need to drink through so aside from those beers for 2014 I have a small number of sour beers to start on (which I won't bottle until 2016 or later) and possibly a few other beers if I drink down my current supply before the end of the year.

275
Yeast and Fermentation / Re: Yeast in Bottling
« on: January 09, 2015, 09:31:43 AM »
If you soured your gose ahead of saccharomyces fermentation and you did not age the beer for very long then you are probably fine to carbonate without a yeast addition. However, if you soured it contemporaneously or after sacc fermentation then the ph may be too low to get good carbonation out of the yeast already in the beer. Without knowing the ph it's impossible to say.

You could add a wine yeast as insurance for healthy carbonation. Many people prefer EC-1118 because it is not deterred by high gravity or acidity. It's also not a killer wine yeast so it has a good relationship with beer. However, champagne yeast will actually impart a slight yeasty/biscuit flavor. Many people do not pick up on it as it's faint. I have bottled with EC-1118 several times in the past and don't mind the flavor too much but I have since switched to K1-V116 which is more neutral in flavor and can survive even harsher conditions than champagne yeast.

276
The Pub / Re: Beer brewers vs beer "architects" in Belgium
« on: January 09, 2015, 09:16:37 AM »
I imagine it vexes the contract brewers greatly because it means they can't pretend they are something they are not - a real brewery.

I'm not sure I get your distinction.  They are brewing, are they not?  What is a "real" brewery and how is it different?

The TTB will not approve businesses using any variation of "brewer" or any other term that suggests the business is brewing if they are not given a brewing permit on the basis of operation of a brewery under their ownership. That's why the contractors tend to use either "beer company" or "project" in their name. Even if you come in and help staff and manage the brewing for your contract brews you still cannot label your business as a brewer because you are not and cannot be issued a brewing permit, unless you are a brewery that is contract brewing in addition to brewing under your own permit.

277
Ingredients / Re: When to add fruit to beer (gose)
« on: January 09, 2015, 07:34:07 AM »
I would add orange zest at flameout.

278
Yeast and Fermentation / Re: Dry yeast for pre-soured Berliner Weisse
« on: January 09, 2015, 07:26:53 AM »
I've used 05 in a sour worted beer that was down into the upper 3 ph range. I pitched a much larger volume than normal and it still took the yeast some extra time to ferment the beer out. It took about ten days for active fermentation to end. I harvested the yeast and have since reused it on a second sour worted beer and it fermented through it much quicker.

279
Yeast and Fermentation / Re: Bucket lid problems
« on: January 09, 2015, 07:21:59 AM »
I don't have a problem fermenting in a bucket. I find that sometimes the seal is good and the airlock bubbles and sometimes it doesn't. Usually the problem is that the seal in the lid has moved a little so the remedy is to check the lid before you put it on for fermentation and make sure you have pushed the lid flush with the top of the lid all the way around. That eliminates the problem of a leaky lid 99% of the time.

I haven't used my bucket for sour beer but I have had beer sit in a bucket for several months without problems.

280
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 09, 2015, 07:04:04 AM »
Cleaning out the mash tun.

Wait, no.

The creativity and experimentation.

281
Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 07, 2015, 08:09:42 AM »
Yeah you need to warm that starter up. Lacto performs better at warmer temperatures at a limit around 115-120F. I would try to get up around 100F if you could.

282
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 08:56:06 AM »
I have to admit, the beginning of the article made me a little weary of Koch.

If true and I owned the establishment I would have promptly kicked the guy out the second he tried to go in the walk in. Obviously the owner doesn't worry about a business relationship with BBC so no harm at offending Koch like that.

283
Ingredients / Re: New/Old hops
« on: January 06, 2015, 08:27:48 AM »
I would not hesitate to use any of the other three hops in the same manner as classic Hallertau breeds. Lagers, saisons, even English ales would be a decent fit. I enjoy using some of the less popular continental European hops in my saisons and lagers. It doesn't necessarily fit the conventional German or Czech lager profiles but they are great and unique lagers all the same.

If you wanted to be more unusual with those hops you could play around with an IPA. I've had an IPA or two with all noble-type hops. It's certainly a different take than the fruit bombs or dank IPAs popular on the market right now.

284
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 08:20:14 AM »
Koch was not craft brewing's pioneer but he sure was craft beer's marketing pioneer.

His products have always been gateways into craft beer as the BMC alternative. There's still a huge market of people who drink industrial lager and are looking for that stepping stone into something different (even if only from time to time) and BBC beers are usually filling that void. That will probably always be the market BBC holds because so many young adults getting into beer are going right into craft beer and often right into IPAs. I don't know if BBC is as large as it is in fifty years but it's definitely going to be a profitable enterprise for the foreseeable future.

285
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 06, 2015, 07:58:20 AM »
Forgive the question, but it seems recipe and balance are particularly delicate/critical given the conditioning and age required. Worried that 65 ish calculated IBU may be too strong for a British, and clearly too little for an American. I want room with this to submit to comps with such a large batch... Assuming I don't screw this up!

65 IBU is reaching the upper limit for an English style but not unreasonable if you are going above 1.100 SG. Also consider how long you plan on aging that beer. The longer it ages the less you are going to perceive that much bitterness.

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