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Messages - reverseapachemaster

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The Pub / Re: How bout them Pens
« on: June 07, 2016, 07:45:37 AM »
Jim, can you imagine the poor baseball fans that have to watch 162 games and then the olayoffs, ending in the World Series to figure out who the best team is? If MLB really wants to fix the game, shorten the season. There is no reason to play that many games except to see who can survive playing 25 games a month or more. Even hockey and NBA seem long at 82 games plus  post season. Not really a huge NFL fan, but I will always root for the Browns, but they have it figured out. 16 games plus playoffs. Even better would be like English Premier League soccer as well as all other countries top flight leagues: play every team twice, best record after 38 games is the best team. Quite simple, really, if not also a longish season

The number of MLB games is part of why baseball is an accessible sport and tickets can be had for games for less than $20. If the number of games were cut then owners would raise ticket prices and cut out a lot of fans. If major league seasons are reduced then the minor league seasons would be reduced as well and the same price increase would occur. That would dry up a lot of the minor league teams situated in rural areas where people aren't going to pay $20/ticket for an AA team when they can see the local high school play for free.

Also, the number of MLB games have a near religious meaning within baseball. I don't think they could change it even if fans were willing to absorb ticket increases.

Not sure I understand the impetus to brew that kind of wort and then add some of those yeasts. If you're brewing saison wort why not experiment with different saison yeasts? Lots of good options on the market these days in the saison/farmhouse realm. I'm not sure US-05 is going to net anything you haven't already tasted.

Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 03, 2016, 07:53:05 AM »
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.

I find 3711 too bland at cooler temperatures for my tastes.

General Homebrew Discussion / Re: Glasier or Primo water?
« on: June 02, 2016, 07:36:37 AM »
Looking at the primo machine at my local Kroger it appears to only filter the water but I can't tell for sure. I also can't figure out how to pay for the water and neither can any of the employees apparently. So I end up buying store brand water.

Events / Re: Sightseeing at the Conference
« on: June 01, 2016, 07:30:54 AM »
The places they filmed The Wire look nice...

Going Pro / Re: Starting wage for Cellar position?
« on: May 31, 2016, 09:40:34 AM »
Find a local brewery of comparable size and ask the/one of the cellar workers what they make. The wage difference between comparable local breweries is likely minimal. I'd be surprised if it's much more than minimum wage.

At that level I would expect the brewery to already know what they expect to pay you without asking you for input. After all, there are so many people begging to do this work for free the breweries have little incentive to pay more than minimum wage.

I'm just here to sneer.

Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 27, 2016, 07:24:52 AM »
Are we sure this can fairly be called beer?

All Grain Brewing / Re: Berliner Wiesse
« on: May 26, 2016, 07:31:50 AM »
If you would like to speed up the souring process a bit and create more acidity (and don't mind a mixed fermentaiton going on) then you may want to consider pitching the dregs of a few commercial sour beers that you enjoy the flavor profile of. These will help to increase acidity and deepen the complexity with the depth of microbes added depending on the bottles.

Although if he goes that route there is a good chance the sour beer contains brett which will continue to attenuate in the bottle and result in overcarbonation/bombs.

Yeast and Fermentation / Re: Kolsch W-177
« on: May 26, 2016, 07:28:12 AM »
Good job whipping cancer's ass.

Ingredients / Re: Brewing with Tea
« on: May 26, 2016, 07:26:04 AM »
Rules for using coffee in beer are pretty much the same for tea. You can add the tea in all the same ways and should be mindful of contact time to avoid extraction of undesirable flavors and too much tannin.

Info I've gleaned from breweries that make good beers with tea are to target 0.5 oz tea to 1 gal of beer with a cold preparation for 24-36 hours. Adjust those volumes for the boldness of flavor in the beer and tea respectively. It's better to use a decent amount of tea and pull it out of the beer early than use too little and let it sit too long to try to get more flavor extraction.

Beer Recipes / Re: Dark Lord
« on: May 26, 2016, 07:16:51 AM »
There was a recipe in BYO at some point that people say is pretty close.


You could set redirects from the old links to the new in your .htaccess with very little effort.

Zymurgy / Re: Zymurgy Live: Brewing Local with Stan Hieronymus
« on: May 25, 2016, 07:37:59 AM »
WebEX is pretty common for video conferencing. I've used it quite a bit and never had a problem.

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