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Messages - reverseapachemaster

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31
Kegging and Bottling / Re: WILL LAGER CARBONATE WITHOUT ADDING YEAST?
« on: March 17, 2015, 07:46:13 AM »
You could re-yeast if you want but you should be fine rolling with what is in the beer as long as you are willing to wait a few weeks to ensure good carbonation. If you want the beer a little quicker then you might want to reyeast at bottling.

32
I use Sean Terrill's excellent calculator at http://seanterrill.com/2012/01/06/refractometer-calculator/

33
Going Pro / Re: Cicerone Certification
« on: March 17, 2015, 07:24:58 AM »
I'm not sure I have been many places with certified cicerones on staff. I have been many places with certified beer servers but it seems to be like the high school diploma of service staff: everybody has one. I wouldn't put the time or money into a certificate program without reasonable expectation of some kind of return. If you just enjoy taking tests then don't let me stop you.

34
Take a good hard look at the Bell's filings and timings, not just a single document. They have drug this out and the media involvement happened after yet another filing. It will be interesting to see the full account of it all Innovation promised once all is said and done. However Trusscott Rossman can probably find a way to spin it for Bell's.;)

I'm not sure I agree with your interpretation of the filings. Bell's most recent filing asks for an extension for discovery because Innovation--allegedly--failed to adequately respond to discovery. When one party gets cagey about responding to discovery and fails to provide responses as required by procedural rules then the only thing you can really do is more discovery. The party improperly resisting discovery has no room to complain about the extension as it is their conduct motivating the extension.

35
All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:17:35 AM »
This year my vegetable/fruit garden is mostly peppers. I overwintered a thai bird's eye chile plant in the house that will be replanted outdoors soon. I ordered my usual jalapeno and hatch chiles for this year. I'm also ordering a white habanero. I'm not sure what I am going to do with all those habaneros but I'll figure something out. I have spring onions back outside after overwintering. I am going to give tomatoes their last attempt this year. I have a handful of herbs and my hops still going from prior years. I am also giving ground cherries an attempt this year.

36
Yeast and Fermentation / Re: Tipped over fermenter
« on: March 16, 2015, 07:07:13 AM »
It will probably be fine. Only one way to find out.

37
The Pub / Re: Great draft list
« on: March 16, 2015, 07:00:36 AM »
Seven bucks a pint makes me really appreciate homebrewing. That makes one of my kegs worth $280. Not bad for half a day's work!!! Suck it, AB!

A few weeks ago I calculated the retail price on the sour beer aging in my house at fairly low bottle prices and figured I have like $4000 worth of sour homebrew. That's a good return on brews that were fairly simple and cheap to make.

38
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 15, 2015, 09:15:57 AM »
I haven't let tap water anywhere near a batch of beer in years because my tap water tastes awful. So if that is your situation then I would avoid tap water and opt for bottled water. $0.70 for a gallon of water at the store is a worthwhile investment to keep out nasty tap water.

39
General Homebrew Discussion / Re: Luxury
« on: March 15, 2015, 09:12:25 AM »
Golf is a real mystery to me. I don't get it. If the explanation is that it's a reasonable excuse to get away from the house and enjoy some time outdoors with friends with a few beers then I guess I can understand that.

40
Ingredients / Re: Using potatoes?
« on: March 15, 2015, 09:02:31 AM »
The solid content of a potato is about 85% carbohydrate and 15% protein. I would expect the glucose created by degrading the starch content of the potato would thin the beer out more than the protein would add body. My guess is that the potato thinned out the beer some and took away some of the grain flavor that gave the impression of smoothness.

41
Kegging and Bottling / Re: Beer won't Come out of Keg :-(
« on: March 15, 2015, 08:47:44 AM »
Have you asked the beer nicely to come out?

42
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 15, 2015, 08:46:59 AM »
Astroglide works wonders on an o-ring.

43
Wood/Casks / Re: Barrel conditioning a Barley Wine Temp
« on: March 15, 2015, 08:46:16 AM »
In a 53 gallon barrel you aren't going to see that much change in temperature due to the volume of beer. You might see movement of a few degrees during the day and then dropping back off over night. Nothing to be alarmed about.

44
All Grain Brewing / Re: Decoction
« on: March 15, 2015, 08:43:39 AM »
TRY A STEP MASH INSTEAD , TRY STEPING THE DARK GRAINS AND ADDING AT THE END OF THE BOIL, AND IF YOU WANT THE BANANA AND CLOVE FLAVORS AVOID A YEAST STARTER , AND FERMENT AT THE HIGHER RANGE OF THE WEIHENSTEPHAN YEAST.

AND DON'T FORGET TO YELL AT YOUR YEAST!  ;)

Dennis, appreciate your participation on the forum! Please do not use all caps, it is misconstrued as YELLING!

Maybe he is just that passionate about hefeweizen yeast.

45
There have been quite a few disputes of late.

Will New Belgium get any flack in their adopted state of NC once that brewery opens for going after the little brewery in TX? Have any NB tap handles been lost in Asheville just on principle?

Next time I go to Asheville I will leave my Bell's logo vest at home in the closet.  :o

There are a very small number of places in Texas that claimed to have dropped NB but most of the outrage about the situation dropped over after a week or two. I expect the same to occur here.

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