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Messages - reverseapachemaster

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346
All Grain Brewing / Re: Smoked porter
« on: November 26, 2013, 03:28:43 PM »
I would do what chinaski suggests as the first option but I would just steep the smoked malt in the sparge water that you are going to use for the smoked portion. Kai's partigyle simulator will help you figure out all the necessary volumes.

347
Commercial Beer Reviews / Re: Goose island bourbon co stout
« on: November 26, 2013, 08:28:45 AM »
It drops for the first time in Texas on Friday. I'm excited to see it finally arrive but I also know I'm not sitting in line at 6am in front of a bottle shop to try to get it, so I probably won't get any this year.

348
Beer Recipes / Re: Recommendations for a saison
« on: November 26, 2013, 08:27:39 AM »
A simple starting point for a saison recipe is 5-10% munich, 5-15% wheat malt and the rest pils or two row, so you definitely have the right grains to make lots of different saisons. Since I like vienna, I'd probably go with something like:

50% two row
35% vienna
5% munich
10% wheat malt

But you could easily use your oats, rye, unmalted wheat and corn, in addition to or in exchange for any of those grains. My only guideline would be to go easy on the munich with a lot of two row because the two row will give you an overall sweeter flavor than munich with pilsner.

349
Ingredients / Re: malting
« on: November 26, 2013, 08:19:06 AM »
I thought grain sold for planting is usually sprayed with fungicides?


350
Cloudy plus flavor change usually indicates an infection but I'd be more inclined to suspect bacterial infection if it stays cloudy. Most yeast strains will drop out after a few days. Even weizen yeast will eventually drop out. In my experience, wild yeast like to form small clumps. However, that doesn't mean it has to be bacterial.

The hops could be a source of infection but I'd look at your other processes for other opportunities for infection to occur.

351
Ingredients / Re: What's your favorite American "noble" type hop?
« on: November 24, 2013, 09:44:43 AM »
Sterling and Mount Hood. It's too bad that group of hops fell out of favor. It seems like they are getting rediscovered by some of the west coast brewers.


352
Commercial Beer Reviews / Re: Leinenkugel Big Eddy Wee Heavy
« on: November 23, 2013, 05:18:10 PM »
Definitely craft beer, but I hear Miller-Coors pretty much keeps their hands off the Leinenkugel brand.

How do we explain Sunset Wheat, then?

I don't know. I'm going by something a friend who works for MC told me.  Why does anyone brew an American Wheat?  I'm guessing a business decision- there's a market for American Wheat.  Probably the same reason there's a BMC.

Hey not all American wheat beers have to be overly sweet messes.

353
Commercial Beer Reviews / Re: Leinenkugel Big Eddy Wee Heavy
« on: November 23, 2013, 09:39:20 AM »
I've always passed on the Big Eddy beers because I've never enjoyed the Leinenkugel beers but maybe I should give some of them a shot.

354
The Pub / Re: What's the Weather Like Where You Are?
« on: November 23, 2013, 09:35:48 AM »
Last Sunday it was 87. Today it is 36. That's Texas for you.

355
I am on a brewing hiatus until mid or late December, when I'll brew a refill of my lambic solera and brew another lambic. I need to clear down some of my leftover bottles from this year's batches and get into a cask of imperial stout I brewed in May. I have a small batch of biere de mars I need to bottle soon. I might do that this weekend after I judge a homebrewing comp.

356
General Homebrew Discussion / Re: Gusher from the bottle. Why?
« on: November 21, 2013, 08:35:36 AM »
I read the OP as a problem with the periodic gusher in an otherwise normal batch. I would look at your cleaning/sanitation of bottles pre-packaging. A dirty bottle might be getting in the mix.

357
The Pub / Re: Brand Loyalty
« on: November 21, 2013, 08:30:41 AM »
If loyalty means lockstep support for every beer a brewery produces then no, I don't have any brand loyalty. (Maybe one.) However, I do have many breweries that I drink on a regular basis, when I buy beer, and trust that their beers will be good every time. Sometimes the beers aren't my preference but the brewery has proven itself enough that I'm not sworn off their new beers.

358
Commercial Beer Reviews / Re: What Commercial Beers Do You Have Aging?
« on: November 20, 2013, 08:48:19 AM »
I have a slowly growing collection of beers aging in the house. I don't get into the whole hoarding/trading thing. When my wife and I travel we try to bring back beers we don't get locally and occasionally we buy beers locally that we end up not drinking right away. That has resulted in an accumulation of really good beer in the house. My wife is now traveling to southern California pretty much every week for work so she is bringing beer back on several trips. We joined the Bruery's beer membership so that will give us several more beers next year.

Most of the beers are only being aged because we haven't had a chance to drink them yet and they are all beers that will stand up to aging so there's no rush to get into them. The only beers we have been intentionally sitting on are:

Boulevard Brett Saison 2009
Boulevard Brett Saison 2013
Deschutes/Hair of the Dog Collage
Ommegang Aphrodite
Saint Arnold's Pumpkinator 2012
Saint Arnold's Pumpkinator 2013
Rahr Whisky Warmer 2011
Rahr Whisky Warmer 2012
Real Ale Sisyphus 2012
Real Ale Sisyphus 2013

But that is a small portion of the overall collection. Some of those beers are being held as verticals. A few, like Aphrodite and Collage, were intentionally aged because they weren't well received when they were fresh.

359
Commercial Beer Reviews / Re: In praise of Poperings Hommel Ale
« on: November 20, 2013, 08:37:32 AM »
I tried it for the first time at a Belgian tasting last winter. It was good. Not sure why I haven't bought it since.

360
Yeast and Fermentation / Re: Starter "fuel" for Champagne Yeast
« on: November 20, 2013, 08:36:45 AM »
I am no master of wine/mead to say that you should make a starter, but if you are going to make a starter for champagne yeast I would suggest either apple juice or the combination of a small amount of DME/LME plus simple sugar and water to get a starter around 1030. You want to give the yeast something with a wide range of nutrients and either apple juice or extract will provide that. I wouldn't use straight sugar and water or honey because they lack sufficient nutrients, even if you supplement with packaged yeast nutrient.

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