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Messages - reverseapachemaster

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316
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 10, 2017, 04:31:54 PM »
No competition brewing for me. Good luck to all our entrants this year.

317
General Homebrew Discussion / Re: Over-Oaking my beer
« on: February 10, 2017, 04:15:37 PM »
Oak goes through some weird phases in beer (and distilled spirits) in the first few weeks. Don't necessarily assume what it tastes like after a week or two is what the beer will taste like in a few more weeks.

I assume this is a five gallon batch. 0.80oz/gal is not an unreasonable amount of oak. If you wait out five or six weeks and feel it's too oaky then yes, you probably want to blend it down with an unoaked portion or a different unoaked beer. As mentioned in another comment, you may not need to blend out 1:1.

tl;dr: your beer will probably be fine

318
The Pub / Re: New definition of back stage pass - craft beer style
« on: February 09, 2017, 03:21:37 PM »
It's an interesting idea for sure.

Do you think they will modify their songs to make them relevant to the event?

Waiting for a lager like you
Feels like brewing the first time
I want to know what LODO is


319
Yeast and Fermentation / Re: Help! Master thesis about wild yeast
« on: February 08, 2017, 04:34:43 PM »
It's a matter of what question you intend to answer in your thesis. If your goal is only to evaluate the yeast in a broad sense then the recipe below is fine. You'll want to add hops for bittering somewhere in the 10-20 IBU range.

320
If it doesn't taste like butter it's not diacetyl.

What you describe sounds far more like an issue with oxidation. Possibly water issues.

321
Yeast and Fermentation / Re: Volcano beers
« on: February 07, 2017, 04:36:49 PM »
English yeast can be lazy yeast, especially when fermented on the cooler side. It is possible that the combination of rousing and a little oxidation during bottling convinced the yeast to keep fermenting in the bottle. It doesn't take too much additional fermentation in the bottle to create geysers.

322
Beer Recipes / Re: 1st Lager - Dunkels Bock
« on: February 07, 2017, 04:33:22 PM »
Oh yea. I am sure I am one of VERY few brewers using real sauergut here in the states. I was speaking purely of commercial. 

Perhaps it's the yeast I use ( 2206) that doesn't exhibit the grape as I have never tasted it before in any of my beers.
Cheers.

Ethyl heptanoate is responsible for that flavor. It is a metabolized product of precursors in malted barley.

It is unlikely that dilution of your sauergut by addition to wort or beer transforms the normal flavors of lactic acid (and various other compounds) into ethyl heptanoate or any other grape-flavored organic compound.

It is far more likely that the sauergut fermentation creates conditions that results in a greater degree of ethyl heptanoate in the beer.

323
Yeast and Fermentation / Re: Help! Wheat DME or normal DME
« on: February 06, 2017, 04:30:55 PM »
Is the question whether it will be an issue for the yeast if the starter doesn't have wheat? If so, the answer is no, it doesn't matter to the yeast.

324
Questions about the forum? / Re: Separate Subforum for Low Oxygen Brewing?
« on: February 05, 2017, 03:57:28 PM »
I'm just here to say I'm not wearing pants

325
The Pub / Re: Recommend a mail-order beer store please
« on: February 04, 2017, 04:02:39 PM »
I know they are in PNW but you should join the email list for Bring on the Beer just for the hilarity of their release emails.

326
My first batch was the Brewer's Best Belgian ale kit. I brewed it in a bucket in my apartment kitchen. It was so hot that summer that it fermented well over 80F and my apartment reeked of esters for days. It wasn't bad. It wasn't great but it wasn't awful. I've had worse Belgian beers from US craft breweries, sadly.

I've brewed some really awful beers in the names of experimentation, dialing in my brewing system and occasionally making truly stupid mistakes.


327
All Grain Brewing / Re: OG very high...
« on: February 03, 2017, 06:08:39 PM »
Meh.  I've never experienced thin beer from topping up.  If you know your volumes, you can calc the gravity and the amount needed to top up to where you want to be. 

Thin beer seems like there's a problem somewhere else.

I agree. If you're topping up beer that is short on volume but has the right amount of sugar (after topping up) then it shouldn't be thin. The top up is just replacing the water that should have been in the beer but for the excessive evaporation in the kettle.

328
Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 03, 2017, 06:05:38 PM »
Drain off some of the liquid and add some wort. Put the lid back on and screw on the ring halfway so it can vent gas. If it ferments it's good.

329
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 04:35:34 PM »
The answer to OP's question is that the right amount of diacetyl is whatever amount you enjoy in the beer.

I don't believe in enslaving myself to trying to brew with authenticity if for no other reason than because there's not a single right answer to how any style or region brews. You can find British beers (or English beers, more specifically) with high levels of diacetyl all the way down to low levels. No part of that range is more or less authentic.

330
[Rant on]I have 3 issues with many Brulosophy experiments. One many experiments are not based on what is known in the brewing literature so the experiment is sometimes not properly designed and sometimes the experiment does not create knowledge. Two the beers being brewed aren't good candidates for the experiment echoing what lupulus wrote, I.e. a beer with strong flavor is not useful for testing subtle differences. Third the write-ups are horrible as useful details are mixed in with useless details. An executive summary would really help. Pictures of thermometers have little value. [Rant off]

While I share these criticisms I also recognize that at the end of the day these are just a group of homebrewers in very typical homebrewing environments brewing typical homebrew beers while looking at common brewing variables. I agree that an IPA is not a good recipe to explore a small flavor component on a broad scale, if you brew a lot of IPAs then their data point might be useful to your IPAs.

Sometimes they present the findings too broadly for the experiment but IMO the bigger problem is people taking their data points and expanding them to conclusive proof of the entirety of the variable explored.

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