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Messages - reverseapachemaster

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Beer Recipes / Re: American Red Ale
« on: August 11, 2015, 07:34:25 AM »
It reads like a recipe that is trying to cover all its bases by adding every grain one might find in a red ale but when mixed together gets you a very muddy beer. IMO you are best off using pils as the main base malt paired with a good amount of MO or vienna plus victory (or a small amount of biscuit) but you don't need all three. Pale malt would work fine as the primary base malt but if you want to go that route I would use significantly less MO or vienna/victory.

The rye is fine if you want rye in the beer. If not, eliminate it.

The specialty malts are where you can make the beer your own. You need a small amount of something to add the red hue (roasted barley/chocolate malt/chocolate wheat/midnight wheat/carafa) and a little crystal malt (usually you use something light and something in the mid-range for caramel flavor but you can go with one). You're not going to unlock some undiscovered flavor profile by using lots of different grain. Figure out what you want this beer to taste like and start putting percentages together.

Beer Recipes / Re: Gotlandsdricka-saison-ish hybrid
« on: August 10, 2015, 07:27:28 AM »
Viking Metal is based on Jester King's Gotslandrika which I am almost certain is closely based on the gotslandrika recipe in The Homebrewer's Garden. I think Jester King will give out recipes if you email them so that might be an option to check how close you are to a beer you've never had.

I think the recipe is fine although I might quibble whether the flavor of peat smoke is more historically accurate for the style than a wood-smoked grain. Peat grows as far north as the Arctic Circle so it is possible that some gotslandrika has been made at some point over peat-smoked grain.

Yeast and Fermentation / Re: Lactobacillus and starsan
« on: August 07, 2015, 04:17:49 PM »
I'm sure you are fine. Unless you unloaded undiluted starsan into the airlock it's doubtful the volume of solution that was sucked back had any meaningful effect on the ph of the starter.

Commercial Beer Reviews / Re: What's your favorite hidden gem
« on: August 06, 2015, 09:55:07 PM »
Real Ale in Blanco, Texas (outside of Austin) has some real gems that get overlooked even in the local market. Their base beers were solid and have gone through a revision recently with updated recipes (like Stone). Their real hits are their mysterium vernum series which are barrel aged (some sour, some brett, some clean) versions of some of their regular and seasonal lineup. All really great. Their barleywine, Sisyphus, is superb and holds up really well to aging.

Ingredients / Re: Prepping oak spirals
« on: August 06, 2015, 09:49:25 PM »
If the oak is going into sour beer then there's not much reason IMO to sanitize the wood. Whatever is growing on it will either die in the presence of alcohol or acidity or make a small contribution to the complexity of the beer. For a clean beer you should do something to try to reduce the population in and on the wood.

How you go about trying to sanitize or sterilize the wood depends in part on how much of the rougher oak character you want in the beer. Any liquid method is going to leach out some of the tannins and other compounds that will give you a more gentle oak flavor. That may or may not be your goal.

General Homebrew Discussion / Re: Dumping 5gallons
« on: August 06, 2015, 09:43:30 PM »
Almost every homebrewer has dumped at least one batch. It just happens for one reason or another that a batch didn't turn out and you don't want to drink it.

I agree that if you have the room hang on to the bottles and see what happens.

All Things Food / Re: Vacation in Bend, Or
« on: August 06, 2015, 09:41:12 PM »
The Deschutes brewpub has great food and beer. They serve up some beer that is taproom only there so it's worth checking it out if you like their beers.

Crux is also solid in both beer and food. It's not in the downtown area but not much of a drive.

10 Barrel is a good option. Great pizza and I like several of the beers. They do some cool berliner weisses.

If sour beer is your thing then you would be well served to find some Ale Apothecary. The bottles are pricey (like $30/750) but worth it IMO. They are hard to find and will likely be even more difficult to find with a beer fest going on. It might be around Crow's Feet Commons by the pond but Jackson's Corner might be your best bet.

Commercial Beer Reviews / Re: Volkanisch Vijf
« on: August 05, 2015, 08:08:36 AM »
I tried to hit Everybody's both times I visited Hood River but didn't have the time to go north. I seem to think I tried some of their beers and liked them. I really enjoy Solera and they might a spectacular view of Mt. Hood on the back patio.

Beer Recipes / Re: Avec les Bons Voeux
« on: August 05, 2015, 08:05:04 AM »
I don't think Dupont uses sugar in any of their beers.

Yeast and Fermentation / Re: Pure Pitch?
« on: August 05, 2015, 07:59:00 AM »
You only hope that is a beard or nose hair.

Ingredients / Re: Carafa in a Stout?
« on: August 01, 2015, 08:18:53 AM »
If you want chocolate I think the midnight wheat or chocolate wheat is about as close to a chocolate flavor as a grain gets but you'll lose the roasted character you want in a stout. If you want to get chocolate in your stout IMO you should add cocoa rather than look for your grain.

What about the sparge water ph? The mash ph is good for the mash but you're draining all that liquid out and adding water with a different ph when you sparge.

At 175F I would not be too worried even if your sparge water ph was a little high. The mash was probably in the mid to upper 160s and 175F water, especially in that volume, is probably not raising the grain bed to such a warm temperature that you are getting problematic tannin extraction.

If your beer already had unwelcomed guests that enjoy oxygen then it might be a problem but it's doubtful four days ruined the beer. If there were fruit flies getting into the beer then they might have brought unwelcomed guests but again, four days is probably not enough to ruin the beer. Otherwise, bacteria can't float up to get around into the airlock without some help.

It's doubtful the airlock ran dry in four days. I bet you just forgot to fill it.

Yeast and Fermentation / Re: Lacto suggestions?
« on: July 31, 2015, 07:55:06 AM »
If you're going with a WY or WL lacto strain then 5335 is probably your best option. If you can get access to the Omega lacto blend then that is the most aggressive option on the market. Some of the smaller labs in the market are producing some decent products. I've seen several people have very good success with probiotic pills made by Swanson and marketed as L. Plantarum pills.

All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 30, 2015, 07:34:31 AM »
Thanks for the replies. I've wondered if it had to do with the wheat itself. It's Best Malz weizen malz.

What does a cereal mash involve for this process?

Sounds like I could just plan to do a decoction with wheat beers or just plan for 5% lower efficiency. But Reverse's description is a good one, kind of what I was looking for as to the reasons why wheat malt is a pain in the a$$ for hitting specific gravities...
I'm sure I could also crush finer too as .035" gap might not be small enough of a gap to crush it fine enough. It's a pain to mess with that though with a Barley Crusher...

I can not understand what a cereal mash would have to do with wehat malt, he must be thinking raw wheat. I do agree that wheat does seem to be harder than barley so gelatinization could be part of the issue, a decoction will definitely increase your efficiency regardless of wheat or barley IME. You also might just try a little longer mash or add 5% more ingredients.

I don't remember any of the commercial breweries in Brewing With Wheat doing a cereal mash. But they probably don't have a cooker.

For most breweries it's not an efficient use of time or resources to boil wheat to try to make up for a 5% efficiency drop. It's just easier to accept lower efficiency or mill as tightly as possible to create more surface area and hope for the best.

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