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Messages - reverseapachemaster

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316
Ingredients / Re: Thinking of brewing with grapefruit?
« on: December 31, 2015, 09:32:18 AM »
Whoa! So is there any safe amounts of grapefruit one can consume involving these interactions?

I guess no Sculpin grapefruit IPA for you?

Not before a big night of viagra...

317
Going Pro / Re: Best books on commercial brewing?
« on: December 30, 2015, 10:19:31 AM »
If you're relatively new to brewing then you should focus on brewing first and maybe get a job at a brewery and see how much you love the amount of time spent cleaning to turn it into a career. Then work some more on perfecting beers that give you a marketable product.

318
The Pub / Re: Craft Beer = Punk Rock
« on: December 30, 2015, 10:15:52 AM »
You find these kinds of arguments in every alternative or counterculture. It comes along with defining yourself in opposition to a mainstream element.

I disagree that the extreme beer element is over. You can't go very far in any craft beer circle before you hit people who might shotgun some session beers but the majority of their beer consumption is still the biggest stout and highest IBU IPA on the menu. There are a rare number of beers under 6% that get traders excited. There will always be a craft beer market for the biggest and craziest beers.

The rise (or perhaps return to) lower ABV beers isn't a sign of defeat of craft beer's desire to push boundaries. It's a recognition (or remembrance) that good beer flavor doesn't require running away from the AALs that craft beer initially sought to flee. Craft beer is no longer avoiding the pale color or lower ABV of Bud Light. We can now feel comfortable accepting that beer is most often drank by people who want to relax with a few easy drinking beers. It's unfortunate we've had to throw the session term around to take classic craft styles and make them popular again.

319
General Homebrew Discussion / Re: AHA Membership
« on: December 29, 2015, 11:43:50 AM »
I renewed earlier in the year with the hop giveaway and my membership was extended automatically. If you don't see that happen I'm sure an email will take care of it.

320
All Grain Brewing / Re: Asking for a friend (cloudy beer)
« on: December 29, 2015, 11:42:48 AM »
If there has been a change to the water supply there could be a shortage of calcium causing the yeast to drop out less. If the water supply for the home is surface water and there has been a lot of rain or melted snow flowing into the reservoirs then minerals could be diluted.

Also, if there is a bacterial or wild yeast infection in the beer that is often much more different to clear even with sufficient calcium or fining agents. Hard to rule this out without knowing the sanitation practices or source of yeast.

321
Wood/Casks / Re: Oak Cubes with Tequila?
« on: December 28, 2015, 09:35:50 PM »
Definitely can be done. You'd be surprised by how well tequila works with many styles.

I wouldn't use anything expensive but I would go with 100% agave. I use a blanco rather than something with any color or barrel aging. It's common for coloring to be added to tequila. Gold or joven is always artificially colored while reposado and anejo are barrel aged but may be artificially colored as well. You don't know how the caramel coloring will transform under fermentation. The blanco is visibly pure and allows you to independently control the agave and oak flavors.

322
How do you know you have a pure lacto pitch? You could easily have yeast mixed in with your lacto. Unfortunately putting lacto pitches from most of the labs under the microscope exposes the presence of sacc and other yeast strains.


323
The Pub / Re: Another A-B purchase
« on: December 24, 2015, 09:28:55 AM »
second, When you are a company as large as AB/Inbev you MUST cut costs in order to increase profits. and you MUST increase profits (note to less careful readers, I'm talking about INCREASEING profits not simply MAKING profits) There are two ways to cut costs, cut labor costs or cut materials costs. given that Budweiser has dropped from ~17 IBU in the 1970's to ~6 today you can see where they chose to cut costs.

This is true if you can no longer expand your market share but these acquisitions are about expanding market share. They don't need to cut costs on a wildly profitable business. At some point in the future, if craft beer fades into obscurity, perhaps these acquired craft brands become diluted. I agree with the line of thinking that ABI's ultimate goal is to retake control of tap handles and shelf space by creating a single package of macro plus craft that can be sold to distributors and retailers and squeeze out the competition with the illusion of diversity.

I generally disagree that ABI cuts their product to save cash. They go to great lengths to brew beer in a non-cost effective manner, such as mashing for four hours and using beechwood to clear the beer when they could just as easily centrifuge or filter in less time. The reduction in IBUs was not done with cost in mind but with consumer preference. As Americans consumed more sugar from the 1940s forward the preference for sweeter beverages went with it and AB products followed suit.

I can't begrudge the business owners who decide to sell. It's nice to think about the philosophical stance of protecting the craft but by the time you're at the top of a brewery the size of Goose Island or Breckenridge your job has no connection to a craft. You're just managing a business. You aren't brewing. You aren't designing new recipes. The bigger the company gets the more removed from the production you get. It's far easier to take a profit on something that feels like any other management job and get your uninvolved equity holders a payout and go do something else.

324
All Grain Brewing / Re: Metal Shavings
« on: December 22, 2015, 08:38:16 AM »
Is it possible the screen is discharging small pieces of metal?

325
General Homebrew Discussion / Re: First Runnings Cocktail
« on: December 21, 2015, 08:48:03 AM »
I find first runnings plus yeast makes a pretty good drink.

326
Ingredients / Re: Oaking an RIS and need opinions...
« on: December 20, 2015, 10:07:39 AM »
General consensus is that the chips give you less depth of flavor and more tannin. I tend to agree with that. Personally I would ditch the bourbon when you add the oak because it is probably loaded with more tannin than you want going into your beer. Maybe even give the chips a change of bourbon to help extract tannins ahead of adding the chips to your beer.

I would add a lesser amount of chips than cubes to the beer and taste after a couple weeks. If it's not oaky enough then add more and give it another couple weeks. Even with chips you can get a smoother oak flavor if you give them longer contact time but you do not want to overoak.

327
Yeast and Fermentation / Re: Which is the choice cut?
« on: December 20, 2015, 10:03:01 AM »
Looks like you picked up some trub along with the yeast but it also looks like there is some yeast mixed in there. You could dump off that top layer but I'd rather keep the beer above preserving the yeast and see a little trub get into the next beer than risk losing perfectly good yeast under a perfectly good preservative to ditch the trub.

328
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 09:56:16 AM »
Every hobby has its own acquisition syndrome no matter how little utility comes with acquiring more.

I have a really simple cooler setup. Before buying anything I ask whether I really need the equipment to make or serve better beer than the equipment I already own. Often the answer is no and that guides my purchases. At some point in the near future I want to upgrade my mill and I do think that would improve my efficiency a little but that is at least partially a want rather than a need. I am still making really good beer with a $25 corona-style mill. At some point I will finish a kegging setup when I have the space in the home.




329
General Homebrew Discussion / Re: Florida
« on: December 18, 2015, 09:24:14 AM »
St. Somewhere is out of the Tampa area and brews a variety of Belgian-inspired beers, mostly in the saison vein. They are mixed fermentations but not sour. Probably harder to find than Jai Alai but should not be impossible. I found it in Kansas City so it should not be that hard to find on home turf.

330
Yeast and Fermentation / Re: Yeast Slanting and Plating
« on: December 18, 2015, 09:03:34 AM »
This thread reminds me that I need to go get the frozen yeast from my parents' chest freezer on Christmas. I think that yeast is all 3-4 years old. Probably not much in the way of viability but worth some wort to give it a test.

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