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Messages - reverseapachemaster

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331
Beer Travel / Re: Denver
« on: April 02, 2016, 08:27:08 AM »
There are so many good breweries from Denver to Fort Collins. Even the suburbs around Denver have some good breweries. You could easily pick a couple neighborhoods in Denver and find several good breweries. You can find pretty much everything in that I-25 corridor.

332
I bottled my first beer vaguely in this style last night so this is a timely piece for me. I don't think I drifted into the end of this style that is just turbid for turbid's sake with an unpleasant volume of yeast floating around (e.g. Hoof Hearted). It's definitely a different sensory experience from the west coast style. Not necessary better or worse but very different.

333
Ingredients / Re: suitable sub for wild hops
« on: March 31, 2016, 07:54:36 AM »
At our latitude your chance of finding wild hops is fairly low.

I seem to recall there is a monastery in New Mexico growing and selling some of the wild new mexicanus varieties. Not sure if that is still going on or what their sales are like.

334
Ha.  I don't know about that.  If people want to have a private forum, so be "it".

Speak of that (it), I think Belgian beers have an equally magical IT that most American breweries can't replicate.  Such simple beers have amazing flavors, and it's not just the yeast.  The malt comes through with such soft breadiness.  In my travels over there, I saw a lot of copper and a lot of grants, and that's not different than the traditional German methods.  So, trace minerals for yeast and HSA?
You're right, beers from Belgium seem to have an essence to them as well that tastes special. Man, now I really want a Chimay blue or St. Bernardus ABT12... Not drinking beer today.

I saw St. Bernardus has an oak aged version of Abt 12 on the market and word is that Chimay is putting blue into barrels.

If that is your kind of thing.

335
Commercial Beer Reviews / Re: Fat Head's Hop JuJu
« on: March 31, 2016, 07:47:25 AM »
Simcoe is very catpiss to me. It's catpiss without the strong ammonia in catpiss. I don't detect that from chinook, which I like quite a bit. But definitely not a fan of simcoe in general.

I have a bottle of Hop JuJu in the fridge to be consumed tonight. Looking forward to giving it a whirl.

336
The Pub / Re: commercial examples of helles lager
« on: March 31, 2016, 07:44:14 AM »
That helles is Hacker Pschorr's worst product IMO.

I am deeply in love with their weisse and doppelbock.

337
Kegging and Bottling / Re: Belgian Corked/Caged Bottles
« on: March 30, 2016, 08:09:42 AM »
If you're talking about the Belgian bottles with the mushroom tops or champagne bottles then they can hold considerably more pressure than 3-4 volumes.

Three volumes should be enough to create the mushroom if you are leaving enough of the cork exposed above the mouth of the bottle and the wire cage is tied down sufficiently. The only other thing I can think of is whether you are using the right size cork for those bottles. The Belgian bottles need slightly larger corks than champagne bottles (and will crack champagne bottles if you try to use them interchangably).

338
I don't mind a vociferous argument over brewing. What I can't get on board with is hurling insults over a hobby or taking irrational positions because you want to be right. I'd rather answer 1000 is my beer infected? questions before I'd wade into an argument with some guy over whether I am wasting my time brewing because I haven't spent a decade translating forbidden Germanic brewing texts to uncover an indescribable magic quality.

339
All Grain Brewing / Re: Brewing a Lager for the first time
« on: March 29, 2016, 03:38:36 PM »
I am fairly new to lager brewing. I thought it was an insurmountable hurdle to brew a decent lager. That turned out not to be the case. Good fermentation practices and temperature control are what you need most.

Water profile is probably next in line because such a clean beer can be tooled in many ways to accentuate small but important parts of the beer's flavor and mouthfeel.

Not sure if my lagers have that "it" factor.  :-X

340
The Pub / Re: Laptop/Desktop
« on: March 29, 2016, 03:34:45 PM »
Yeah, go with laptop.  Really no reason not to any more.

Re: rendering large audio files....I run Pro Tools 12.4 on my laptop to do all the production for the podcast.

I run Ableton and really only run into problems processing multiple VST and effects in real time. After the fifth or sixth VST draped in effects it starts to hiccup.

You're undoubtedly also considerably more efficient as an audio engineer than I.

341
The Pub / Re: Laptop/Desktop
« on: March 29, 2016, 09:08:10 AM »
I'd go with a laptop. A desktop really only makes sense if you are gaming or rendering large audio or visual data. Laptops today are the same or slightly more expensive in cost than a desktop unless you are going superlight, need a large screen, or want serious computing power. I paid $900 for my current laptop that runs my entire law firm and handles some moderate audio rendering. It's touchscreen and a 17" screen. Two laptops ago I had a 14" screen for $400 and did everything but handle modern games. So it's definitely not necessary to go top of the line. If you think you might need more screen capacity just hang on to the monitor from your desktop and plug it into the laptop and give yourself dual screens when you need it.

342
This is a really good example of why the results to any individual experiment have to be read narrowly within the confines of the experiment. Here the statistical analysis shows no discernible difference between the vorlauf and non-vorlauf batches, which suggests a vorlauf is not necessary but the author's own tastings show the beers were blatantly different until a new factor (lagering) was applied. Had the tasting panel been assembled when the author would have preferred to start drinking the beers it seems any tasting panel would have overwhelmingly identified the difference. So at a minimum those results have to be read within that context.

We should also read those results to suggest that without an effective vorlauf one must fine and lager the beer to clear the excess tannins and other grain matter, which may be undesirable for certain styles and perhaps unavailable to many homebrewers who bottle.

343
General Homebrew Discussion / Re: Homebrew at festivals
« on: March 24, 2016, 08:48:51 AM »
You need to look at your state's alcohol statutes and regulations for the conditions in which beer may be served at those events and whether homebrew may be transported and sold at those events. You may need a permit and/or the festival may need a permit. The local government may also have ordinances about serving beer and may also require you and/or the festival operator to obtain permits.

344
General Homebrew Discussion / Re: Beer comp "fine print"
« on: March 24, 2016, 08:45:58 AM »
All that language means is that you won't have a financial interest in anything the brewery does with your recipe in the future. No enterprising lawsuits to claim a right to compensation for giving the brewery the recipe.

I would think about entering a competition where the recipe you crafted from another local brewery might be brewed by that brewery's competitor in its own market. It could dilute the market for that brewery's beer. At worst it could be financially harmful and at best it could sour any desire to help out homebrewers in the future.

345
Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 08:33:07 AM »
I get really itchy red streaks on my arms from the bines so I also wear gloves and long sleeves.

I'd think about the potential for unpleasant reactions from people coming in contact with the bines.

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