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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 12, 2016, 07:36:20 AM »
I'm on 14.4k. Can somebody tell me if this hyperlink is worth clicking?

Yeast and Fermentation / Re: Fruit w/ Brett
« on: September 09, 2016, 07:43:34 AM »
Plan out how long you expect to age the beer with brett and add the fruit during the last 6-8 weeks.

If you aren't sure how long you want to age the beer then pitch brett and once you're happy with the flavor then add the fruit for 6-8 weeks.

I'm not concerned with brett's ability to chew through whatever you throw at it but sitting on the fruit for longer just means you're losing some of the freshness of the fruit. FWIW I would look for heirloom or other particularly flavorful peaches for the beer. My experience with the normal grocery store varieties has been underwhelming.

Equipment and Software / Re: Fermenter Recommendations
« on: September 09, 2016, 07:36:46 AM »
the buckets never seem to loose a slight smell of prior batches

Oxyclean will cure that problem.

Great read, but I don't buy the ease of distribution position.  The different rules of varying jurisdictions alone are enough to prevent some smaller operators from trying to expand to other geographic markets.  But at least one used it as a marketing edge - New Glarus "Only in Wisconsin".  And their beers are solid.

The large brewers already have infrastructure in most or all states to bring new products into those markets so it is definitely easier for them to distribute beers into those states.

Texas is a good example of this. Here you have to pay a several thousand dollar fee for the privilege of gaining access to the market. (I am sure other states do this too.) If you're a small or mid-sized brewery trying to get into Texas then having to pay to play each year is going to be a deterrent to entering our market. You have to know you can move enough product in the state to clear the fees plus expenses. At wholesale prices that's a lot of beer sold before any profit is made. If you are an acquired brand then you can ride the fees of the parent company and use their more efficient production model to lower the bar of entry and start turning profits quicker. 

All Grain Brewing / Re: Help with AHA recipe regarding crystal 105l
« on: September 08, 2016, 08:57:20 AM »
I seem to think Bairds was among the few that made a grain in that range but I'm not even sure it's produced anymore. If it is then it must be special ordered because I don't see Bairds' domestic wholesaler (CMG) even carrying it.

Personally I would try to find an English crystal in the 90L range rather than blending domestic crystal malts and barring that I'd use more English 75L and maybe a touch of a really dark English crystal in the 140L range. Barring that I'd look for a domestic 90L. For me C120 has too much of a burnt sugar and raisin flavor that doesn't sit well in a barleywine.

Might not hurt to email Sierra Nevada and see if they can provide some insight on what they are sourcing or what they recommend as a substitute.

All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 07:35:25 AM »
What beers are you trying to emulate?

You are better off using thicker bottles, especially if you are shipping them where the bottles may be handled roughly. Some of the commercial longnecks will hold this pressure but I try to avoid putting higher carbonated beers into standard bottles.

There are some good options in the 12oz/375ml range. The bottle shape used by Almanac and several other American sour brewers can withstand a lot of pressure. The stubby Belgian 375ml bottles are good as well. Some Belgian brewers also use longneck bottles that have a smoother curve from the body to the neck that hold pressure well. Leffe uses these bottles. All will accept a 26mm cap. If you're just bottling a handful of bottles I'd think about getting some commercial bottles and enjoying the contents to reuse the bottles.

Beer Recipes / Re: Timing for adding aromatic herbs to saison?
« on: September 07, 2016, 07:17:47 AM »
With each of those you'll want to be restrained. You can easily go from pleasant herbal to potpourri or scented soap quickly.

The safe option would be to make tea (either hot steeped or cold steeped) and figure out a blend at bottling and add the teas to your bottling bucket.

If you want it added during the brew process then I'd make a moderate steeping addition after the boil and then do a dry addition post-fermentation to adjust up. I'd start with 1/8-1/4 ounce each in the steep and plan on not doing any more than the same amounts post-fermentation. I'd still think about making small teas of each before the brewday and play around with blends to see what combination of flavors you like best.

Kegging and Bottling / Re: "Dirty" Gas lines
« on: September 06, 2016, 02:01:52 PM »
The pressure, pure CO2 and lack of food is going to make the gas side an unhabitable environment for most spoilage organisms. For those that can survive and make it into beer are going into cold beer where their ability to do anything will be slow. Perhaps a low gravity, low hopped beer sitting in the keg for months and months might see some evidence of spoilage in the unlikely situation in which something survives the gas lines to get into the beer.

Ingredients / Re: what to make with these hops
« on: September 04, 2016, 09:02:12 AM »
My initial impression of the BPA I brewed Friday is definitely the banana and pear people talked about. Not sure a plastic/phenolic flavor sticks out but it is more on the line of banana candy than banana--maybe that is it.

Beer Recipes / Re: My attempt at one of these NE IPA's
« on: September 04, 2016, 08:54:18 AM »
I don't know how much I believe there are significant biotransformations of the hops in that brief period of time (and I've yet to see a triangle test to confirm or dispute) but I feel pretty confident that not all of the NE IPA/PA brewers are doing that.

Beer Recipes / Re: How to calculate IBUs in recipes with lactose?
« on: September 04, 2016, 08:52:08 AM »
I don't know how much lactose affects IBUs. It isn't substantially sweet nor does it ferment. I can't say I've ever seen anybody make that adjustment.

Beer Recipes / Re: Sugar in British Ales?
« on: September 04, 2016, 08:51:06 AM »
Various sugars and syrups are common to English brewing for a number of reasons. Cost and availability are usually cited as reasons why sugars/syrups became common in English brewing but I speculate there are other reasons.

First, the rise of sugars/syrups in English brewing comes right around the time brewing starts to become scientific as a profession and breweries start cleaning so wild yeast/brett secondary fermentations start to appear less, leaving behind less attenuated beers. Sugar/syrups can help cut the body and sweetness.

Second, perhaps along the same lines, heavier English beers were facing global and domestic challenges from drier lagers. If you read nineteenth century brewing literature you find a lot of criticism of English beers as being too heavy and sweet. So that may have been a move to compete with lagers.

I don't know that I've seen literature support either of these positions but I suspect one could line up the widespread introduction of sugars/syrups against some of the attenuation and sales data around the same time period. English brewers were notorious liars about their brewing practices and sought shortcuts to improve profits for centuries.

The Pub / Re: Felt the earth move
« on: September 04, 2016, 08:15:11 AM »
I live on the north side of Fort Worth and it woke me up out of a dead sleep. It felt like the bed had been set adrift on the ocean with that sort of slow, swirling motion. It went on for 30-60 seconds and then stopped. At first I thought my two cats were rolling around on the bed fighting. Then I realized they weren't there and everything was moving. It wasn't that bad, just weird. I always thought an earthquake was supposed to be more violent shaking with a faster vibration.

I haven't seen any news stories of injuries or deaths, which is always a good thing. Hopefully people closer to the epicenter did not suffer too much property damage or foundation damage.

Ingredients / Re: what to make with these hops
« on: September 02, 2016, 07:33:17 AM »
I can't say I've ever heard somebody really advocate for jarrylo. Lots of complaints about a plastic-y taste and some complaints about underwhelming flavor.

I still have the jarrylo from last year when the AHA gave them away to renew membership. Some are going into a Belgian pale ale with belma, aramis and triple perle. I'm hoping the gentle fruit flavors will play nicely and the blend will help hide some of the plastic flavor.
thats why I was thinking of mixing jarrylo with pekko and sterling in a farmhouse ipa

If you're not into the jarrylo for its flavor then why not just use it as a bittering addition?

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