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Messages - reverseapachemaster

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Yeast and Fermentation / Re: origins of commercially available bretts
« on: February 12, 2015, 08:12:08 AM »

Check this out!  It appears that Brett trois from WL is actually a sacch. strain and maybe a new species!

Yeah I've seen those reports but some claim the independent test Omega Labs had done has some flaws.  White Labs is also having an independent test done on the strain that is supposed to be more accurate but it isn't done (or the results haven't been released yet).   I've also seen pictures of fermentations with 100% Brettanomyces bruxellensis  trois that have pellicles.  So if it's not brett it may be a cool saccharomyces strain.  Regardless, the flavor profile of Brett brux trois sounds good so I just ordered three vials of it for a "farmhouse" ale with 100% "brett."

I saw some other people ran tests and came to the same results about trois.

It's still a good strain that produces good flavors regardless of the species or label. I think the bigger issue is whether it produces good flavor pitched as a primary versus secondary fermentor and less so whether WL has a credibility issue. I might have heard somewhere that WL is claiming Trois was in a helicopter hit by an RPG. Not sure about that though.

Yeast and Fermentation / Re: Steady vs. Rising Temperature
« on: February 12, 2015, 08:05:06 AM »
I am pretty much in the same camp as everybody else here. There is lots of ramping in my fermentation schedule. I'm not as aggressive with the ramping on clean ale strains but saison yeast and lagers are carefully monitored and ramped on a specific schedule.

Either way you need some type of control on fermentation temperature. Holding a consistent temperature is easy with hardware designed to alter temperatures (e.g. fridge) but even trying to ramp temperatures appropriately using ambient temperature requires knowing how fast the beer temperature will rise and what to do if the beer is getting too warm too fast and vice versa. Don't confuse the opportunity to use ambient temperatures to naturally ramp the beer to mean you can just pitch the yeast and let it go and assume you will get a good, repeatable fermentation process.

Kegging and Bottling / Re: Regulator to Start
« on: February 12, 2015, 07:50:54 AM »
I'd start looking for kegs before any other kegging expense. Every year used kegs get more expensive to the point that you can find new kegs for very little more than used. Keep an eye for good deals on craigslist and various homebrew shops online. You can always use the kegs as spare fermentors while you amass other equipment. You can't do anything with the regulator but look at it until you have the rest of the equipment.

Kegging and Bottling / Re: Blending and re-bottling
« on: February 12, 2015, 07:47:53 AM »
I was going to type out a response but I pretty much everything I was going to say was identical to Kyle's post.

I really enjoy a little wine flavor in a pale ale. It's easy to overdo which is why I think it's a great idea to try blending in the glass rather than locking in a batch in a fermentor or a whole set of bottles before you have the opportunity to taste different blends.

All Grain Brewing / Re: 1 gal sour project
« on: February 12, 2015, 07:26:27 AM »
Sometimes as fast as a few days but more likely after a few weeks.

General Homebrew Discussion / Re: brew steps for sour beer
« on: February 12, 2015, 07:17:45 AM »
You still have a lot of bacteria and yeast floating around in the beer even if you rack out of primary but my practice is always to keep the beer in primary. I seem to think he is racking those beers into five gallon fermentors so that might be more about reducing headspace than concerns about leaving the beer on the trub.

General Homebrew Discussion / Re: Horrific Infection
« on: February 11, 2015, 08:36:02 AM »
There's a lot of different bacteria or wild yeast that could be. You can't look at a pellicle and make any kind of reasoned guess at what has infected your beer. Weird flavors can come from bacteria or yeast. Same with sourness but sourness is more likely to come from bacteria than yeast.

General Homebrew Discussion / Re: looking to brew something different
« on: February 11, 2015, 08:30:55 AM »
Go for an indiscriminate hoppy lager. Pils plus a little munich or all pale ale and then hop it similar to an APA. Don't be afraid to use those hops in an unusual combination. Cascade and Mt. Hood will work well in that style. You could also mix in some of those noble/noble-ish hops.

Equipment and Software / Re: Beer Saver on kickstarter
« on: February 11, 2015, 07:56:26 AM »
The Bruery also sells a bottle stopper for the 750ml champagne bottles. They use them in their taproom  and seem to work well.

I do not support any law that teaches college students to spit rather than swallow.

The Pub / Re: Red Bull Disputing Old Ox Brewery
« on: February 11, 2015, 07:47:44 AM »
That just won't fly. They can't have protection against beverages using other beasts of burden.

General Homebrew Discussion / Re: temperature for in the bottles
« on: February 10, 2015, 08:01:37 AM »
Unless your room temperature is unreasonably hot or cold it should be fine.

In addition to what has been mentioned:

-any tart fruit (e.g. cherries, raspberries, blackberries)
-other types of whisk(e)y with oak
-red wine with oak
-dry hop

All Grain Brewing / Re: Purchasing Crushed Grains vs. Milling
« on: February 09, 2015, 08:38:37 AM »
I've been hand milling for almost five years. It's not that big of a deal for me.

I keep meaning to power the mill with my drill but every time I find myself at a hardware store I can't remember the right size for the bolt and can't ever find something online that clearly says it. Obviously it's not that big of a deal or I would make more of an effort to go to a hardware store with the information in hand.

Homebrew Competitions / Re: Competition changes your category
« on: February 08, 2015, 09:02:19 AM »
Is it in Texas?

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