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Messages - reverseapachemaster

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31
General Homebrew Discussion / Re: An extremely important reminder
« on: July 15, 2015, 06:45:35 AM »
That could be a bad day for the brewery if OSHA determines the equipment was faulty or the brewery failed to have sufficient protocols that should have prevented the brewer from acting the way she did.

Every brewery in the country should be reminding its brewers this week that when boil additions are made the kettle needs to be resealed immediately to prevent these types of injuries.

As I understand it, Idaho's workers compensation coverage will cover the majority of the medical care and lost wages but it won't cover 100%. I've also heard her husband is taking time out of work to be at the hospital so there's probably little or no money coming into the home right now. I'm not sure the $100k is a legitimate goal but they could easily find themselves in a tough financial position if insurance coverage between personal and workers comp coverage leaves large gaps.

32
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 14, 2015, 06:44:34 AM »
It didn't get to 4.1 spontaneously. Lacto is doing its thing. You are probably targeting somewhere in the mid or low 3 realm. I'd suggest giving that starter some heat and see if you can encourage more growth.

33
I'd imagine the syrup is a lot of sugar and very little actual prickly pear. Once the sugar ferments out you're left with not much fruit flavor.

Prickly pear is expensive because it's hard to harvest and there are few commercial growing operations. $36 really isn't that bad of pricing IMO.

You might have luck looking around your local health food stores. Prickly pear is one of those foods people claim has magic health effects so you might find whole or processed prickly pear and at least cut out the shipping costs.

34
All Grain Brewing / Re: No Sparge Advice/Exerperience?
« on: July 14, 2015, 06:36:21 AM »
The whole no-sparge thing seems at its best on smaller beers where the extra malt character people find from this process helps keep a 3-4% beer from feeling thin. An 8-10% beer should have no problem with malt character if only due to the volume of grain employed.

35
General Homebrew Discussion / Re: More color than expected
« on: July 14, 2015, 06:25:47 AM »
Could you post an example recipe along with how you treated the water?

36
General Homebrew Discussion / Re: Whiskey barrel stout
« on: July 14, 2015, 06:20:58 AM »
There is a separate wood aging subforum here that might have a lot of info you will find helpful: https://www.homebrewersassociation.org/forum/index.php?board=30.0

There's good information in some of the homebrewing books and magazines although I don't think there is a definitive guide--even at the pro level. I would encourage you to read what you can before you acquire the barrel and before you put beer in the first time. Barrels are sensitive environments not like your glass, metal or plastic fermentors. Once the wrong element gets into the barrel it's nearly impossible to get it out. There are particular cleaning and care regimes you need to follow, especially if you plan on using the barrel more than once.

37
The Pub / Re: Mezcal (artisnal)
« on: July 14, 2015, 06:16:02 AM »
My first thought when I saw that website is that they are sending a real mixed message about authenticity with the top picture with the saguaro cactus. Those only grow in the Sonoran desert in lower Arizona and western Mexico directly south of Arizona. Nowhere near Oaxaca. It would be like putting the redwoods on a product from Florida. I would expect to see more agave and less, well, not agave. The products do otherwise look really nice.

I like mezcal quite a bit but it's hard to find quality mezcal even here in Texas. What little can be found is too often the mezcal equivalent of mixto tequila cut with sugar and bottled with caramel coloring to give it the appearance of age. The nicer products I can find tend to be overpriced at tequila prices thanks to the premium pricing in the tequila market.

38
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 13, 2015, 08:04:17 AM »
You're not going to see a krausen form with lacto and if you are seeing krausen there's almost certainly yeast in the lacto you pitched. (At least one lab has confirmed the presence of yeast in some of the lacto pitches from some of the homebrew/pro yeast labs.) You need to check ph or test it with your senses. You should be able to smell or taste the lactic acid.

39
Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 11, 2015, 09:47:56 AM »
I'm not sure whether the LHBS employee had your interests in mind or the store's interests in mind. On your second batch maybe it's too early to start looking at preboil techniques when you probably have some work you could do on the postboil side. OTOH, I've heard of so many HBS encouraging people to brew with extract for all sorts of demeaning reasons because extract sells at a premium and it's harder to go online and buy a drum of extract than it is to buy a sack of grain. If you're hearing more of this advice to stay on extract then maybe it's time to find a new shop.

40
General Homebrew Discussion / Re: Sour
« on: July 11, 2015, 09:25:20 AM »
Rodenbach and Goudenbond are good starting points. They are both blended beers with clean and sour beer. Goudenbond is brett-free so it's just sour while Rodenbach will give you both brett and acid.

Lindemans Cuvee Rene is a gueuze with a good amount of sourness and funk. It's widely available and very reasonably priced among lambic. It has good complexity and while it is sour it doesn't have the impression of sourness in line with its ph. Lindemans gets a bad wrap for its sweetened fruit lambics but Lindemans is used by most, if not all, gueuze blenders in Belgium. If it's good enough for them it's good enough for me.

41
All Grain Brewing / Re: Over-attenuation in BIAB
« on: July 10, 2015, 11:17:48 AM »
You're probably right that your mash is the source of your problems although it might be a few other issues than the length of the mash. The mash duration certainly will give you a highly fermentable wort but as mash temperatures go up the benefit of the longer mash goes down because conversion happens at faster temperatures the higher the temperature. However, if the temperature is dropping by more than a few degrees during the mash then you might be heading into beta territory and you are getting conversion for a much longer period of time and those longer chain sugars are getting broken down into more easily fermented sugars. That could certainly explain your attenuation but I'd want to know what kind of efficiency you are getting from the mash (along with the brewhouse as a whole).

It's also possible your thermometer is incorrect and you are mashing lower than you think and getting significantly more beta conversion than you want.

I'd also take a look at your water profile and mash ph to see if you are getting more acrid character out of the darker grains due to a low mash ph. If you experience good conversion than the water profile might be fine for the mechanics of the mash but not necessarily for the flavor of the beer. A water profile that produces a good mash ph for saison isn't necessarily the same for darker beers.

The attenuation could also be caused by infection somewhere in the process, yeast selection, fermentation temperature (i.e. your thermometer might be reading much lower than what it really is), etc. but I think the mash is at least partially responsible here.

42
Ingredients / Re: Saison w/ fruit - hop suggestions?
« on: July 10, 2015, 08:21:17 AM »
....and don't forget Styrian Goldings.  I buy a pound of this variety every year, mainly for Belgians.

The other Slovenian hops also play nicely with Belgian styles. I'm really fond of Aurora.

43
Equipment and Software / Re: New Mash Tun
« on: July 10, 2015, 08:16:29 AM »
No need to sanitize but I would give it a good cleaning before the first use to get any manufacturing chemicals off the cooler and the other pieces you have installed.

44
General Homebrew Discussion / Re: Brew day visitor
« on: July 10, 2015, 07:59:50 AM »
I wish fresh venison was delivered to my home too.

45
Yeast and Fermentation / Re: Brett Bottle Bombs in the making ?
« on: July 09, 2015, 10:56:57 AM »
After four days it may be that the CO2 isn't well dissolved into the beer. I wouldn't stress about bottle bombs unless it's gotten worse in another 4-5 days.

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