Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - reverseapachemaster

Pages: 1 ... 21 22 [23] 24 25 ... 175
If it's bubbling then it's holding a seal and there's no reason to change it out at this time.

Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 09, 2016, 09:02:42 AM »
I think this conversation is ongoing on every beer forum/group I'm in right now with the same two arguments. I've even seen some people float rumors that whey protein is added to get that murkiness. I find that doubtful because whey protein has a pretty terrible flavor (at least to me).

I think this appearance can mostly be produced with a combination of protein haze, hop oil haze and a lot of poorly sedimenting yeast in suspension. If you don't cool the wort quickly and you don't cold crash then it's easy to get a good amount of haze. For some of these beers that look like chicken stock, IDK, there might be more at work to get them that hazy.

Personally I can appreciate targeting the smoother body with this style but at a certain level that much yeast in suspension will add yeast bite and that is never pleasant no matter how much hops are thrown on top.

Beer Recipes / Re: The perfect Imperial Stout
« on: March 08, 2016, 09:22:03 AM »
Jaggery or Panela is probably going to switched with brown sugar.  I think I like the nutrient benefits it will give the wort, ie potassium, magnesium, phosphorus, iron, and calcium.  2 lbs is probably what I am going to stick with, but does anyone know what kind of color contribution it will have?

I don't have a better answer on the color issue than to say it works similarly to specialty malt. A little molasses will add a good amount of brown going into black, much like black malt. The jaggery I've used was fairly light on color and contributed similarly to C30 or 40. The panela I've used has gone somewhere in the C60-80 range. Like malts, the volume you use will also play a factor in how much color contribution it has.

I'd be careful about the panela you find. Mexican panela is usually more refined than some of the South or Central American products (often labeled as piloncillo). I've bought piloncillo that was far less refined that gave beers an unpleasant mineral and metallic flavor.

Ingredients / Re: ammonia caramel
« on: March 08, 2016, 09:13:08 AM »
I've seen manufacturing specs from Candico (which produces some of these products and similar products) which do not identify ammonia as an ingredient. I would not be surprised if an ammonia-based compound is used as a coloring agent during the boil much as brewers in days past used other high ph compounds to color adjust their beers. Ammonia also plays a role with amino acids under heat which may also play a role in flavor development in those syrups.

The Pub / Re: What's the Weather Like Where You Are?
« on: March 08, 2016, 09:04:03 AM »
Serious thunderstorms today. We've already had some hail and tornadoes in the general area. The tornado sirens went off earlier today but thankfully nothing has touched down close.

Beer Recipes / Re: asian inpsired rice lager
« on: March 04, 2016, 08:21:36 AM »
I think it's an interesting idea although I would consider buying some of the interesting sake rice varieties rather than using regular flaked rice or dosing sake on the backend.
Alas, Japanese sake makers are more protective of their rice than German brewers are with their brewing secrets. I'm pretty sure that unless you're actually making sake commercially in Japan, that you're going to have a hard time getting your hands on their rice. Plus, the polishing process that is used to mill down the rice grains is not something that we have access to.

All that said, sushi rice will probably get you the closest.

At least some of the varieties are available through specialty retailers. I found a couple on Amazon but predictably they are incredibly expensive.

Sushi rice would be another good option though. I've had beer with sushi rice and the rice flavor really comes through.

Yeast and Fermentation / Re: Oxygenation and Fermenter Head Space
« on: March 03, 2016, 01:28:30 PM »
I've fermented as little as one gallon in an eight gallon bucket. It's not really an issue on headspace unless you are aging that beer for a considerable period of time (months, minimum). Eventually oxygen is going to make its way into the headspace in any fermentation vessel but it's not going to be enough to stale the beer unless given too much time. The homebrewing belief that CO2 forms a permanent barrier is not accurate. Atmospheric air, with it's oxygen content, makes its way in and the gases mix. If that didn't happen then all oxygen respiring life would die due to the blanket of CO2 hugging the planet.

Any idea what beers this one came from?  Mikkeller?

I believe what are floating around as new Nordic strains came from indigenous beers rather than commercial brewers.

Ingredients / Re: What defines a base malt compared to others?
« on: March 03, 2016, 08:29:37 AM »
Whether it has the diastatic power to self-convert or self-convert plus convert other starches. Diastatic power refers to the volume of starch converting enzymes in the malt. Generally lighter, non-crystalized grains have sufficient diastatic power to at least self-convert while the lightest grains usually have enough enzyme to convert itself plus a considerable portion of other grains whether malted or unmalted. Unmalted grains are never base grains because they lack diastatic power or have so little that it is a meaningless contribution.

All Things Food / Re: Growing food - The Garden Thread
« on: March 03, 2016, 08:24:34 AM »
There's still a slight chance the weather will dip under 40F at night so I'm holding off on any planting for another week or two. I have my peppers and ground cherries overwintered in the house and ready to go. I'll probably add another jalapeno plant and look for the thai basil to sprout from the seeds that blew into the ground.

Zero desire to give up something I enjoy doing to mix up with it everything that comes along with running a business and converting most of my time to being a janitor. I already have a job where I spend a lot of time managing a business and cleaning up messes, albeit not usually physical messes.

I've received a couple half-serious offers to design and oversee small barrel programs at a couple different breweries in which I would do little to no brewing and mostly just design recipes and blend. Those opportunities will probably not come to fruition and I'm not even sure I would accept the offers but that would be as deep into the profession as I would want to go.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 02, 2016, 06:43:24 PM »
Sixteen so far and I'll cross off another one next month (Hawaii).

General Homebrew Discussion / Re: Mesquite Smoked Grain
« on: March 02, 2016, 06:40:16 PM »
Mesquite smoke has a very strong flavor, so you have to chose a style that will complement it.  I would think dark and roasty would be best.

I made a saison with it and it worked really well. I could see it complementing dark beers as well.

General Homebrew Discussion / Re: Mesquite Smoked Grain
« on: March 02, 2016, 07:22:46 AM »
15% mesquite smoked grain will give you a very prominent smoked flavor. It's going to depend a little on how much smoke you can infuse into the grain and how fresh it is when you brew with it.

General Homebrew Discussion / Re: All Sour Brewing
« on: March 01, 2016, 10:41:23 AM »
The vast majority of my brewing is sour/brett but I do brew some clean beers. I have a couple sets of equipment but tend to only use one and diligently clean it all. Bottling equipment gets bleach bombed days before bottling clean beers (and then sanitized immediately before bottling). No problems with that process.

Not sure I will ever completely give up on clean beers. It's a great way to explore ingredients and sometimes I'm not in the mood for horse blanket and acid.

Pages: 1 ... 21 22 [23] 24 25 ... 175