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Messages - reverseapachemaster

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Ingredients / Re: suitable sub for wild hops
« on: March 31, 2016, 07:54:36 AM »
At our latitude your chance of finding wild hops is fairly low.

I seem to recall there is a monastery in New Mexico growing and selling some of the wild new mexicanus varieties. Not sure if that is still going on or what their sales are like.

Ha.  I don't know about that.  If people want to have a private forum, so be "it".

Speak of that (it), I think Belgian beers have an equally magical IT that most American breweries can't replicate.  Such simple beers have amazing flavors, and it's not just the yeast.  The malt comes through with such soft breadiness.  In my travels over there, I saw a lot of copper and a lot of grants, and that's not different than the traditional German methods.  So, trace minerals for yeast and HSA?
You're right, beers from Belgium seem to have an essence to them as well that tastes special. Man, now I really want a Chimay blue or St. Bernardus ABT12... Not drinking beer today.

I saw St. Bernardus has an oak aged version of Abt 12 on the market and word is that Chimay is putting blue into barrels.

If that is your kind of thing.

Commercial Beer Reviews / Re: Fat Head's Hop JuJu
« on: March 31, 2016, 07:47:25 AM »
Simcoe is very catpiss to me. It's catpiss without the strong ammonia in catpiss. I don't detect that from chinook, which I like quite a bit. But definitely not a fan of simcoe in general.

I have a bottle of Hop JuJu in the fridge to be consumed tonight. Looking forward to giving it a whirl.

The Pub / Re: commercial examples of helles lager
« on: March 31, 2016, 07:44:14 AM »
That helles is Hacker Pschorr's worst product IMO.

I am deeply in love with their weisse and doppelbock.

Kegging and Bottling / Re: Belgian Corked/Caged Bottles
« on: March 30, 2016, 08:09:42 AM »
If you're talking about the Belgian bottles with the mushroom tops or champagne bottles then they can hold considerably more pressure than 3-4 volumes.

Three volumes should be enough to create the mushroom if you are leaving enough of the cork exposed above the mouth of the bottle and the wire cage is tied down sufficiently. The only other thing I can think of is whether you are using the right size cork for those bottles. The Belgian bottles need slightly larger corks than champagne bottles (and will crack champagne bottles if you try to use them interchangably).

I don't mind a vociferous argument over brewing. What I can't get on board with is hurling insults over a hobby or taking irrational positions because you want to be right. I'd rather answer 1000 is my beer infected? questions before I'd wade into an argument with some guy over whether I am wasting my time brewing because I haven't spent a decade translating forbidden Germanic brewing texts to uncover an indescribable magic quality.

All Grain Brewing / Re: Brewing a Lager for the first time
« on: March 29, 2016, 03:38:36 PM »
I am fairly new to lager brewing. I thought it was an insurmountable hurdle to brew a decent lager. That turned out not to be the case. Good fermentation practices and temperature control are what you need most.

Water profile is probably next in line because such a clean beer can be tooled in many ways to accentuate small but important parts of the beer's flavor and mouthfeel.

Not sure if my lagers have that "it" factor.  :-X

The Pub / Re: Laptop/Desktop
« on: March 29, 2016, 03:34:45 PM »
Yeah, go with laptop.  Really no reason not to any more.

Re: rendering large audio files....I run Pro Tools 12.4 on my laptop to do all the production for the podcast.

I run Ableton and really only run into problems processing multiple VST and effects in real time. After the fifth or sixth VST draped in effects it starts to hiccup.

You're undoubtedly also considerably more efficient as an audio engineer than I.

The Pub / Re: Laptop/Desktop
« on: March 29, 2016, 09:08:10 AM »
I'd go with a laptop. A desktop really only makes sense if you are gaming or rendering large audio or visual data. Laptops today are the same or slightly more expensive in cost than a desktop unless you are going superlight, need a large screen, or want serious computing power. I paid $900 for my current laptop that runs my entire law firm and handles some moderate audio rendering. It's touchscreen and a 17" screen. Two laptops ago I had a 14" screen for $400 and did everything but handle modern games. So it's definitely not necessary to go top of the line. If you think you might need more screen capacity just hang on to the monitor from your desktop and plug it into the laptop and give yourself dual screens when you need it.

This is a really good example of why the results to any individual experiment have to be read narrowly within the confines of the experiment. Here the statistical analysis shows no discernible difference between the vorlauf and non-vorlauf batches, which suggests a vorlauf is not necessary but the author's own tastings show the beers were blatantly different until a new factor (lagering) was applied. Had the tasting panel been assembled when the author would have preferred to start drinking the beers it seems any tasting panel would have overwhelmingly identified the difference. So at a minimum those results have to be read within that context.

We should also read those results to suggest that without an effective vorlauf one must fine and lager the beer to clear the excess tannins and other grain matter, which may be undesirable for certain styles and perhaps unavailable to many homebrewers who bottle.

General Homebrew Discussion / Re: Homebrew at festivals
« on: March 24, 2016, 08:48:51 AM »
You need to look at your state's alcohol statutes and regulations for the conditions in which beer may be served at those events and whether homebrew may be transported and sold at those events. You may need a permit and/or the festival may need a permit. The local government may also have ordinances about serving beer and may also require you and/or the festival operator to obtain permits.

General Homebrew Discussion / Re: Beer comp "fine print"
« on: March 24, 2016, 08:45:58 AM »
All that language means is that you won't have a financial interest in anything the brewery does with your recipe in the future. No enterprising lawsuits to claim a right to compensation for giving the brewery the recipe.

I would think about entering a competition where the recipe you crafted from another local brewery might be brewed by that brewery's competitor in its own market. It could dilute the market for that brewery's beer. At worst it could be financially harmful and at best it could sour any desire to help out homebrewers in the future.

Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 08:33:07 AM »
I get really itchy red streaks on my arms from the bines so I also wear gloves and long sleeves.

I'd think about the potential for unpleasant reactions from people coming in contact with the bines.

Ingredients / Re: dry hopping
« on: March 24, 2016, 08:31:32 AM »
  I have dry hopped for as long as 4 weeks with no apparent down side.  What am I missing here with the short duration?

You'll extract the hop character from hops in just a few days - less than 5 IMO. Past that, some people who keg hop (like me) leave the hops in keg and don't notice a negative to doing it. Others feel that leaving the hops in contact with the beer for too long causes a vegetal character in the beer. Boils down to personal preference.

I don't necessarily believe a long contact time is a surefire recipe for vegetal flavors and I especially do not believe that is the case at serving temperatures in a keg where the breakdown of the vegetal matter in the hops occurs at a much slower pace. There is probably a volume of hop matter in which a given contact period releases enough vegetal matter that it can be tasted but I suspect the volume necessary over any reasonable contact period would exceed any volume one would use in a beer.

The real issues for me are what is the benefit and what is the harm of a longer contact period during dry hopping? Generally the hop oils are procured from the hops in five days or less and I'm not sure what additional benefit is gained from there. On the other hand, the longer the beer sits at warm temperatures the more young flavors in the beer fade. Does the right balance of time favor a longer dry hop? I think most people would say no.

Beer Recipes / Re: Ambitions for this year
« on: March 24, 2016, 08:18:52 AM »
I think you're going down the right path trying to perfect a small number of recipes for yourself. You'll get some good, reliable beers and learn a lot about brewing that you can apply to any other number of styles and recipes.

I would suggest rather than chasing good recipes to figure out exactly what you want those beers to be and work backwards. Sit down and write out the description of the end goal as though you were judging it. Then build the recipe to match the goal (or ask for help building that recipe). You may not get it right the first time but you will at least know what to refine and why you are refining it. Asking people for a good pale ale recipe will get you twenty good recipes that may make great beers but not necessarily the great beer you want.

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