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Messages - reverseapachemaster

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286
Yeast and Fermentation / Re: Another Russian Imperial Stout Question
« on: December 17, 2014, 08:56:17 AM »
I'm not sure what the upper limit of us-05 is but I would be surprised if it is very fond of your 15% beer. If it carbonates it will probably be a slow adventure at warmer temperatures.

287
General Homebrew Discussion / Re: long tail?
« on: December 17, 2014, 08:48:28 AM »
As others have said, fermentation temp control and water profiles really made my beers go from decent to great.
Even if your tap water is pretty good that doesn't mean it's pretty good or perfect for all styles. No water source is perfect for everything. Your water supply might be ok for some of the beers you are brewing but producing less than stellar flavor profiles on others.

If you feel like your water is solid and your processes are solid then the only thing missing in quality improvement would be the recipes you are using. I'm not sure from the handful of posts here that I know enough about your processes or water or recipes to point in any particular direction though.

288
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 08:37:45 AM »
Yeah, I be willing to bet the non-compete would be a lifetime with InBev - assuming the buy out was substantial (which I assume it was). We sold 20% of the company to a new partner last spring and he insisted that I sign a non-compete. I negotiated a 2 year non-compete within a 200 mile radius of our current location.  But this was only because he didn't want to invest a lot of money into a brewery and then lose the brewer. In the  instance of InBev I'm sure they would want a life time non compete.

As an aside: I would not be happy making cider and mead. Distillery on the other hand. ;)

I don't know Illinois law on the subject but I would be highly surprised if the non-compete could last more than a few years.

289
Kegging and Bottling / Re: Corking
« on: December 16, 2014, 09:53:37 AM »
I've never seen anybody try a cork on those bottles and I'm not sure whether they would stand up to the pressure of the cork. I'd definitely want to try a test bottle filled with a different beer to see how it holds up to bottle conditioning before dropping in something several months old.

Personally I would just use the swing tops on those bottles.

290
Homebrew Clubs / Re: Club Membership Cards
« on: December 16, 2014, 09:42:22 AM »
Our club uses a basic template in word and adds the member's name to the card and emails it out to the respective member. It is up to you to print it out. I haven't seen anybody laminate it but I guess it could be done. Our cards have a bar code for a discount to a LHBS but otherwise really serve no other purpose.

You could probably get a very cheap print and laminate job on some cards at a local printer or a big box office supply store but if the cards don't really do anything for you then you may want to hold off until the club is larger or the card provides some kind of discounts somewhere.

291
Yeast and Fermentation / Re: Fermentis/Safale dried yeast and saison
« on: December 15, 2014, 09:37:59 AM »
There's not a great dry saison yeast out there. Belle is the only strain marketed as a saison yeast in the dry category. I haven't used it but many people do not seem overly impressed by it. I've used T-58 once (not in a saison) and I agree with the consensus that it is characteristically similar to a wit strain or maybe a spice-forward abbey strain.

If I had to use a dry yeast I would use T-58 fermented as warm as the strain permits and strongly contemplate adding some spices/fruit peels/etc. that would round out the fruity ester profile you want in a saison yeast. I'd stay away from coriander and orange peel as that is more of a wit flavor combinations.

292
Kegging and Bottling / Re: Northern Brewer 3 Gallon Keg System
« on: December 15, 2014, 09:28:07 AM »
NB and midwest are the same company and frequently alternate between running the same or similar sales. Keep an eye out on both sites if you want to jump on one of their deals down the road.

293
General Homebrew Discussion / Re: Dry Hopping, Increased Fermentation
« on: December 15, 2014, 09:16:02 AM »
You try to limit dry hopping time but you are dry hopping for more than twelve days?

294
General Homebrew Discussion / Re: Recommend a good monthly beer club?
« on: December 15, 2014, 09:14:38 AM »
I'd consider the audience and what he's after. If he's just out to try new beers then one of the clubs that picks up the popular beers around the country might be a good option. If he's a solid beer geek then receiving a different pale ale each month probably won't feel like money well spent.

295
Commercial Beer Reviews / Re: Costco Craft Beer Selection
« on: December 15, 2014, 09:05:27 AM »
We have also had a major upgrade in beer selection in our costcos. At the two near where I live the selection was just awful. Over the summer something changed. We had Mirror Mirror just sitting there. I bought quite a bit. There's definitely good stuff in there at very reasonable prices.

296
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 11, 2014, 09:50:29 AM »
You don't have to search online too hard to see people mentioning allergic reactions to whirlfloc.

297
I asked about that at cascade with their white coffee stout and they told me the coffee is used in such low volumes compared to the beer that there is not enough color contribution to make a visible difference.

298
Beer Recipes / Re: Sour Experiment
« on: December 10, 2014, 10:20:17 AM »
Let's talk about the actual blending process...Should I rack them both into a clean carboy or should I rack the old onto the new and stir gently so I get full advantage of everything. Do I need the whole yeast cake and trub from the sour mix in order for the souring to occur or are there enough suspended bugs to make it happen? Do I need to stir gently?

If I rack the berry onto the new sour.... Do I leave it on the yeast cake indefinitely or should I at some point rack the blend to another carboy?

Thx

I would rack the stout into the new beer and let it all sit together until it's ready to be packaged. I would not worry about racking off the trub. There's no need to stir the beers. They will blend together on their own.

299
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 10, 2014, 10:10:06 AM »
One thing it could be is a fining agent used by the brewpub (as well as other breweries) that you got a larger than normal volume of in the slurry that caused the reaction.

I'd be surprised if a particular grain is causing the problem if there is no gluten issues. I guess there could be rye or oats or something you don't normally use in the DFH beer but I'd imagine she has come across those grains elsewhere.

300
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 10:07:03 AM »
I also frequently use dry yeast for my small batches. It's pretty easy to use part of the packet of yeast, tape the packet shut and finish using it later.

No rehydration on my part but I am probably overpitching with the amount of dry yeast I use. I usually hang on to the slurry so I am getting good value but not dealing with lag problems from not rehydrating.

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