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Messages - reverseapachemaster

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316
All Grain Brewing / Re: personal experience with old malt
« on: January 30, 2016, 10:28:50 AM »
If the grain remained relatively dry in the sack then you should be fine. Taste it and see how it tastes. If it is bland tasting then it's going to make bland beer. If you see mold or mildew on the grain then toss it for sure.

A couple years ago I found a bag of grain I had bought to make a beer about eighteen months prior and forgotten to brew. I went ahead and brewed the beer. The grain held up and the beer was fine.

317
As long as the older yeast were successfully revived and you are ultimately pitching a healthy volume of yeast then I don't see a problem. I have used much older yeast without problem with a starter.

318
Beer Recipes / Re: Trappist Single recipe
« on: January 30, 2016, 10:03:28 AM »
Personally I think T-58 is most akin to the witbier strains out there although these strains are really not that far off from saison strains in many aspects.

T-58 is fruitier if you let it ferment warmer but still not the fermentation profile that immediately makes me think of one of the trappist beers.

319
All Grain Brewing / Re: no sparge
« on: January 29, 2016, 07:42:18 AM »
If you want to store unused wort you're better off freezing it or preferably using it right away. At fridge temps it's not going to be cold enough to deter microbial action for very long. Runnings, just like boiled wort, is a buffet for microbes. Anything that has taken up residence in the runnings is going to eat. Without any antibacterial elements (like hops) it's going to be even more of a free for all.

320
Fermentation will continue until there is no more fermentable sugars or until the yeast have hit maximum attenuation. Many variables can affect the speed with which either of these limits is reached. The yeast do not work on any timetable but their own.

321
Yeast and Fermentation / Re: Bottling after 3068 Weihenstephan
« on: January 28, 2016, 09:06:57 AM »
I assume you are making some type of weizen beer other than a krystalweizen. If that is the case then you want that yeast to come along with the beer into the bottle. It's supposed to be somewhat cloudy. No different bottling technique required.

322
Yeast and Fermentation / Re: Black ring above krausen
« on: January 28, 2016, 09:05:40 AM »
I don't think it's burnt from the heat during fermentation. I get that sometimes even with cooler fermentation. It's just darker matter getting pushed out of the beer that made it's way to the top of the krausen. Drying probably made it look darker.

323
Ingredients / Re: Where to buy quality ingredients
« on: January 28, 2016, 09:03:14 AM »
More Beer and AiH are both solid choices. AiH runs a lot of cool deals so when I make big orders I often buy through AiH to capture a good deal.

Several smaller outlets are great for hops. Farmhouse Brewing Supply has a nice hop selection and reasonable pricing. Yakima Valley Hops, Freshhops and Hopsdirect are also good options.

324
Ingredients / Re: Raisins & rum
« on: January 28, 2016, 08:59:12 AM »
In cooking you would add butter or oil to caramelize to avoid sticking and burning but here you don't want to add that fat content. Best method is probable what Denny describes. Get a pan really hot and throw in the raisins. You need to move them around a lot to keep them from sticking and burning and it should only take 2-3 minutes. You can then deglaze the pan if you want.

325
Ingredients / Re: Raisins & rum
« on: January 27, 2016, 08:19:07 AM »
If there are delicate flavors in the rum that you want to keep then I would avoid deglazing with it because the heat is likely to drive off components of that flavor. Might be a better option to either avoid using heat altogether or caramelize the raisins and then soak them in rum.

326
Equipment and Software / Re: Thermowells and temp probes
« on: January 27, 2016, 08:15:36 AM »
I carved a replica of St. Peter's Basilica out of styrofoam and wrap the colonnades around the fermentation vessel. I carved a small space in the front of the basilica for the probe so it looks like the probe is conducting mass over the beer.

Raise your game people.

327
All Things Food / Re: Blue Apron
« on: January 26, 2016, 12:09:01 AM »
I'm fairly diligent about my diet and have little problem eating the same thing multiple days in the week so I've always been able to cook efficiently for myself by making a handful of meals on the weekend and eating them through the week. It really cuts down that desire to stop and get something unhealthy because I always know there is a meal ready to go at home. I can easily count out calories and macronutrients that way. I buy exactly what I need and cook it all over the weekend so there aren't many ingredients sitting around to go bad. I got my wife on the same thought process when we were dating so it's easy to do the same thing for both of us. We don't have kids but that would make that whole system pretty much impossible.

I can see how a service like Blue Apron makes a lot of sense especially if you lack the time or desire to plan out your food and try to figure out how to avoid throwing away a lot of excess food. There's a premium to be paid for it but if you'd end up going out to eat and/or tossing out unused food at the end of the week then the difference in price is probably negligible and maybe less if you eat out a lot.

328
General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 11:52:18 PM »
I'd venture a guess at infection. Thin, DMS, isovaleric and protein degradation (no head) all point to a bacterial infection. The presence of floating bacteria (or yeast for that matter) would give a slightly cloudy appearance that would make the beer appear lighter than it would be otherwise. Pull a young pale sour beer and you can get a similar color. The appearance fits all other indications of an infection.

329
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 09:48:01 AM »
As a Jets fan I loved seeing a rival go down in flames. I especially appreciated seeing Gronkowski crying because the refs wouldn't give him a flag. I'm beyond tired of seeing NE whine for flags every time a play doesn't go their way.

The Super Bowl could be a good one. Both teams have solid defenses which means it will be up to putting points on the board to win. It will be interesting to see Carolina have to adjust to that defense. If Denver's offense is a bad as it was in the second half of yesterday's game it will turn into a boring game so I'm hopeful Manning come ready to play.

330
Beer Recipes / Re: Imperial Stout - Help!
« on: January 25, 2016, 09:40:20 AM »
I agree on ditching the carapils and adding considerably more roasted barley and chocolate malt. I like a little black malt in my stouts but if you're adding a lot more chocolate malt then I'd probably ditch the black malt. Biscuit malt is interesting in stouts. It works but it definitely stands out as a biscuit flavor even in low amounts. Probably not something to add unless you really want that flavor.

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