Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - reverseapachemaster

Pages: 1 ... 18 19 [20] 21 22 ... 163
286
Yeast and Fermentation / Re: Bottle Dregs
« on: December 07, 2015, 09:12:59 AM »
Basically two approaches for you:

1. Use the dregs in combination with a lab blend (or brewing yeast). In this case you're using the dregs to improve the organism diversity in the beer but you're letting the lab blend do most of the work, especially with early fermentation. In this case you can just unload the dregs when you pitch the blend.

2. Fermenting exclusively with dregs. Here you are just relying on dregs to do all the work. Most people will build up a small starter to try to get enough cells to get a healthy fermentation and then pitch like you would any starter. Most dregs are not healthy enough that a few ounces of beer will ferment out a five gallon batch. There are some exceptions--like Jolly Pumpkin dregs--but most dregs need a little help or the dregs from a lot of bottles.

Of course your other option is to create a persistent culture by putting together a starter in a jug and pitching the dregs and let them do their thing and then pull from your house culture as needed, occasionally decanting some of the beer and adding fresh wort.

Lactobacillus is easy to kill. It naturally exists everywhere and you are almost assuredly killing it off each time you sanitize your equipment for brewing. Normal cleaning and sanitizing procedures are fine. You'll also have brett and pedio (and some other stuff in some dregs) to also worry about. Generally your same cleaning and sanitizing procedures will work for these but they can be somewhat more resistant to sanitizers (especially starsan). Many people maintain separate equipment for sour beer for this reason.

287
General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 10:52:30 PM »
My tap water has a nominal pH of 7.6, but a concentration of bicarbonate around 600 ppm. In town, their tap water is 7.5 but the bicarbonate species is <100 ppm.

Is your water supply from something west of Austin?

288
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 10:47:47 PM »
You want any of the homofermentive strains like delbruckii or acidophilus but you need to make sure you get a pure source otherwise any yeast showing up will produce ethanol. Acidophilus is more hardy than delbruckii and you can easily find it in probiotic pills but you want to use a reputable provider to minimize the risk of yeast-infected pills.

Also plantarum is a nice strain to find in pill form as a probiotic. Swanson carries them I know, amazon has them for just a couple bucks.

But heterofermentive so it will produce ethanol.

289
General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 12:32:39 PM »
I'm lazy and hate math that doesn't involve dollar signs so I would figure this out by taking Bru'n Water and changing the RO water profile to the second water profile and let Bru'n Water figure out how the water blends.

But that might not be accurate.

290
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 12:14:59 PM »
You want any of the homofermentive strains like delbruckii or acidophilus but you need to make sure you get a pure source otherwise any yeast showing up will produce ethanol. Acidophilus is more hardy than delbruckii and you can easily find it in probiotic pills but you want to use a reputable provider to minimize the risk of yeast-infected pills.

291
The Pub / Re: Woodchucks
« on: December 04, 2015, 12:06:58 PM »
6

292
Commercial Beer Reviews / Re: Stone "Enjoy After" Brett IPA
« on: December 03, 2015, 09:26:02 AM »
So they are selling beer before its ready so you store it instead of it taking up valuable square footage at their facility? What a racket. Brilliant!

The same could be said for any brewery selling beer with a best after date.

293
So I could completely take apart the inside of the dishwasher to install this or just screw on a bottle washer to a faucet. Not sure how this makes things easier...

294
can we get a new AHA ad with Papazian hoarding all his bottles, saying "THIS DATA IS MINE; GO CREATE YOUR OWN!"

Relax and have a homebrew when you figure it out for yourself.

Just doesn't have the same ring. RAHAHBWYFIOFY.

295
First, the pretzel situation:  Anyone with small kids may know what it's like when the kids decide to do something unusual.  My daughter hid my wedding ring once and it was YEARS before I found it and my son took a handful of small pretzels and [apparently] dropped them in the toilet to see what would happen.  They were probably goldfish pretzels and he thought they may swim away... LOL.  By the time I found them they were the size of a golf ball.  Anyway, my hops have arrived from Farmhouse and all 4 varieties look awesome and are packaged in that O2-purged, vacuum-sealed foil wrapping.  Cheers.

Was the wedding ring in the toilet?

296
Did I miss the post where you answered the question several people posed, i.e. "What constitutes a professional beer judge?"

BJCP Grand Master level. Perhaps professional isn't the correct word, although many GMs do get paid for their judging services by writing for mags, doing sensory panels for breweries, etc. I guess "expert" might be better?

Might just be me being distrustful, but without BJCP numbers and contact information for the judges (like you get when you enter a BJCP competition), I wouldn’t give much credit to this service.

How much would you pay if I gave you my Texas bar number?  8)

297
General Homebrew Discussion / Re: musty flavor
« on: December 02, 2015, 10:20:04 AM »
I would not be quick to rule out sanitation/contamination problems but if we are ruling out a low level infection then the most probable causes are:

1. Oxidation--at any point in the process;

2. Low level phenolics thrown by yeast, particularly due to unhealthy fermentation conditions;

3. Unpleasant brewing water conditions.

Your friend may have a bright future in brewing biere de garde ahead of him.

298
I wonder how much of the alleged increase in efficiency from a Hochkurz mash is system-dependent. For example, does the grain milling or design of the mash tun make the supposed benefits of a particular mash schedule on efficiency more or less probable? I know for my smaller mash tun (a two gallon cooler) I have to mash on a mid-140s/upper-150s split to get high mash efficiency and a low FG for my saisons. Mashing for the typical 153F for sixty minutes does not produce the same results. I have less of a problem on a larger ten gallon cooler. I wonder if the design of the Zymatic is inherently more efficient for mashing than coolers and other typical homebrewing equipment.

299
Ingredients / Re: Secondary ingredients
« on: December 02, 2015, 09:44:31 AM »
I like coffee, a lot

I do, too.  And I like chiles, and fruit, and spices, and a whole lot of other things that I would never put in beer.  :D



But mushrooms, vanilla and bourbon are fair game?  ???

300
Commercial Beer Reviews / Re: Stone "Enjoy After" Brett IPA
« on: December 02, 2015, 09:33:52 AM »
I picked up a bottle from a batch released mid-year. I'm a big fan of hoppy brett beers so I'm excited to see how this develops. I have a half-plan to brew a similar IPA next year but it will depend upon how quickly I drink through what I already have in bottles, fermentors and planned for next year.

Pages: 1 ... 18 19 [20] 21 22 ... 163