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 ... 184
286
All of it.

287
I just racked 4 lbs. of blueberries onto a hoppy IPA I was brewing that had developed a stuck fermentation from lack of sugars.  I understand that a new krausen will form, and I was also wondering about how the gravity will be affected by it?  Anybody know anything?  I am a novice at this, although I am as fascinated by homebrewing as anything I have ever found, and I am trying to learn it all as fast as I can.

What do you think you mean when you say, "developed a stuck fermentation from lack of sugars"? A stuck fermentation occurs when there is an excess of unfermented sugars that indicates the yeast failed to reach expected attenuation.

Adding fruit will add sugar and water to your beer. The sugar will ferment out and the water will dilute the beer. You'll end up with a drier beer than what the recipe called for but you'll also hopefully have plenty of fruit flavor to carry it along.

288
Kegging and Bottling / Re: Priming sugar amount
« on: June 17, 2016, 07:32:24 AM »
I wouldn't worry about it.

289
Kegging and Bottling / Re: Cold-brew coffee on tap?
« on: June 15, 2016, 07:12:28 AM »
You don't want to use CO2 with coffee, which is why you see nitro systems pushing coffee. CO2 will dissolve into the coffee and create harsh, bitter flavors. We like CO2 in beer in part because it lightens the beer and scrubs the beer off the tongue. In coffee it does the same thing. It results in a coffee that is thin and cuts all the oils in the coffee that contribute to desirable flavors, leaving behind more of the roast compounds and tannins. The end result in an unpleasantly harsh beverage. Nitro doesn't dissolve very well into coffee and leaves the flavor intact.

Why not just make a larger amount of cold brew and keep it in the fridge for a few days?

290
All Things Food / Re: Sauerkraut Fun
« on: June 15, 2016, 07:00:32 AM »
Although I have been brewing for years and it's the same process I still get a little weirded out by seeing food bubbling.

291
Going Pro / Re: Starting wage for Cellar position?
« on: June 13, 2016, 08:31:04 AM »
I hope you all realize that you're going to be burned at the stake at the next inquisition?

Just sayin...
What do inquisitors make these days?

Depends on whether they get tips.

292
All Things Food / Re: Low n Slow Pork Butt
« on: June 13, 2016, 08:23:50 AM »
I smoked a pork pork butt yesterday myself. Tried to capture the flavor of kalua pork I enjoyed in Hawaii a few months ago. Seasoned with pink salt (didn't have the traditional red salt on hand) and wrapped in corn husks (can't find traditional banana or ti leaves right now). Smoked over mesquite all day. Threw a little foil over it when it stalled around 160.

First time working with this cut. Really liked how easy it was to work with. The brisket I also smoked turned out okay but was more of a PITA.

293
Extract/Partial Mash Brewing / Re: Brew Kettle Size
« on: June 13, 2016, 08:17:11 AM »
Think about how much beer you may want to brew in the future. Kettles can be expensive but the difference between 7.5 and 10 gallons is a lot less than buying a 7.5 gallon kettle today and a 10 gallon one down the road. 7.5 gallons pretty much cuts you off at six gallons with a sixty minute boil or five and a half gallons with a ninety minute boil. Will you ever want to brew a bigger batch?

If you have a standard electric coil stove you'll fight to get five gallons of wort to boil. It will happen but in my experience you'll spend about an hour trying to get to boil. It's also a lot of weight on the burner and long term high heat that risks burning out the element, wiring and/or infinity switch. It's not the cheapest fix and if you blew it out once you'll probably do it again in the future.

If 7.5-8 gallons is enough kettle space for you then I'd suggest thinking about a turkey fryer. You can get one with a kettle for a very reasonable price. People often unload theirs on craigslist. You could probably get one with a kettle for $20 or less if you live in an urban/suburban area.

294
Events / Re: 2017 NHC Date and Location.
« on: June 12, 2016, 11:36:14 AM »
Maybe the AHA? I am not aware of any major lobbying efforts on that point. The bill of lading isn't that big of a deal (it's just filling out a form) and having people sign up to be a member of a club at the front door of an event isn't that big of a deal (also just filling out a form) but prohibitive for a large event like NHC.

295
Events / Re: 2017 NHC Date and Location.
« on: June 12, 2016, 08:32:00 AM »
Yeah, I think we still have a few legal issues to work out in TX, though I'm not that up on pouring laws at festivals, etc.

There's a number of problems here just with homebrew. The TABC requires bills of lading on all homebrew leaving homes for pouring at events and any organized tasting or event requires that everybody in attendance be members of a club. TABC also has problems with commercial beer and homebrew being served at the same time or as part of the same event.

296
Homebrew Competitions / Re: NHC 2016 Final Round scores
« on: June 12, 2016, 08:26:06 AM »
Local club Cap and Hare had a really good night last night. Gambrinus plus several medals. I've had beers from almost all of them and they are well deserved medals. Those guys all make great beers.

Congrats to all the winners.

297
General Homebrew Discussion / Re: Giving up the glass
« on: June 11, 2016, 07:54:11 AM »
The only glass I use are 4l wine jugs. I've yet to have a problem with them which is likely only due to the built in handle and the tread on the bottom that keeps them from slipping when wet. Otherwise I am all plastic. Better Bottles and a bucket. Happy using either.

298
Ingredients / Re: Lovibond Squared
« on: June 11, 2016, 07:40:09 AM »
There's all sorts of beers you could make with a combination of darker malts but throwing them all together and hoping for the best is one of the best ways to make a recipe that tastes like brown rather than something you really want to drink.

299
Beer Recipes / Re: Pale Ale - help required with hop schedule
« on: June 11, 2016, 07:38:17 AM »
22% munich is more likely the culprit of a caramel-like flavor than 2% carapils.

300
Yeast and Fermentation / Re: hot head ale yeast by omega
« on: June 10, 2016, 07:34:50 AM »
I've seen several people use this strain, like you with good success on the first batch, but I have seen far fewer results on a repitch. It's definitely unusual that the yeast would underperform on its second round. Normally yeast acclimate better to beer fermentations in subsequent pitches.

I'd be curious to know more about your pitch on the most recent beer. How old was the slurry? Did you make a starter or aerate the wort? How warm did you ferment this? It may just be a finicky strain like 3724.

You may want to reach out to OYL and see what they have to say.

Pages: 1 ... 18 19 [20] 21 22 ... 184