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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Any WLP611 New Nordic Ale Yeast reviews yet??
« on: February 28, 2016, 09:04:56 AM »
I know several people who are giving it a try but no results from finished beers yet.

All Grain Brewing / Re: Port - beer hybrid
« on: February 26, 2016, 10:07:25 AM »
I think the idea with the flor is to capture the fruity flavors flor produces in fermentation rather than for its oxygen regulating attributes. I don't think it's a necessary step, unless one is aging the beer for a while, when you could get suitable fruitiness from various English sacc strains. Then the oxygen regulating might be important. Flor doesn't provide an absolute oxygen barrier and will let some oxygen come into the beer.

Yeast and Fermentation / Re: Terminal Gravity - Primary or in Secondary
« on: February 26, 2016, 10:01:34 AM »
The advice came from some reputable brewers.  Check out the part where they talk about transferring after Krausen falls and you will see what I'm talking about.

The homebrewing area on BA is probably collectively the worst collection of homebrewing advice on the planet. I'd rather take my chances on reddit. But alright, you came here looking for help and not criticism of beeradvocate.

If you read the post you're referencing it's one guy who is imputing this process on another poster who didn't say to jump the beer into a keg before dry hopping. Oldsock's post talks about dry hopping before the end of fermentation and then a second dry hopping in the serving keg after fermentation is complete and the beer is ready to be served. So I can understand the confusion about the advice you're getting in that BA thread because it is itself contradictory. I would follow the process Oldsock explains rather than this other guy's supposed professional process. To the extent that any pro brewer is actually brewing that NE pale/IPA style following the other guy's process I would point out that the fermentation mechanics on a pro system are different than homebrew and what works there is not necessarily effective for us. It's particularly true of English yeast who are more sensitive to pressure and oxygen exposure than typical American yeast strains.

Solutions for this beer probably include rousing the yeast in the keg and depressurizing the keg to try to give the yeast an easier environment to ferment. You may need to krausen that keg to continue to dry it out.

Events / Re: 2016 Homebrew Con
« on: February 26, 2016, 09:41:58 AM »
Like Steve I get the logic but disagree with the result.

One of the intended goals of calling something wordCon is to make a shorter name. HomebrewCon is longer to write than NHC and the same number of syllables. If going down this path was truly desirous then BrewCon would have made far more sense.

Ingredients / Re: Chestnuts
« on: February 26, 2016, 09:37:35 AM »
Apparently one can brew a GF beer exclusively with chestnuts so you definitely need to treat it as a starch source in the mash rather than a flavor adjunct. I'm not sure exactly what kind of conversion one gets out of chestnuts but that has to be addressed somewhere in GF resources online.

Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 24, 2016, 10:39:54 AM »
I don't think there is anything wrong with hitting 73% apparent attenuation with a beer that size and with that yeast. You might be able to push a few percentage points with a larger starter or pitching your starter at high krausen but 1028 tops out at 77% according to Wyeast. Getting up to 77% only brings you down to about 1.020 which is not a substantial difference and maybe not even something you would readily taste. IMO the sensory difference between 1.024 and 1.020 is far less than 1.010 and 1.006.

If you want a drier beer with more prominent roast you are probably better off making the mash adjustments already recommended plus adjust your water profile for a slightly lower ph and possibly a drier finish.

Equipment and Software / Re: Fermenting Fridge
« on: February 24, 2016, 10:21:53 AM »
Not sure of your handywork skill level or how the top is connected to the body of the fridge but I would look at whether you can remove the top and put it on hinges so it opens like a typical chest fridge/freezer. I suspect the tops are bolted into body and it may not be easy to remove them. I certainly do not have the skills to do that work but many homebrewers are far more handy than myself.

Beer Recipes / Re: First Lager
« on: February 24, 2016, 10:15:39 AM »
I agree that you should give the local pils a whirl. It may not taste authentically German but it will probably make a great lager nevertheless. I would focus on technique first and then locking down authentic ingredients second and you may need a few brews to hone in on the right techniques for your brew house. I do think using the right ingredients is key to hitting an authentic flavor (and not just for German lagers) and otherwise do not disagree with any of the above advice about using authentic ingredients.

Beer Recipes / Re: 1st American Stout Recipe Help
« on: February 24, 2016, 10:03:24 AM »
Vanilla extract often contains sugar but it should contain so little sugar for the amount you are adding that it will be an inconsequential amount of sugar.

The Pub / Re: Boring 92 beer selection
« on: February 24, 2016, 10:00:20 AM »
More is not necessarily better. 92 taps might bring people in who feel like they must be able to find something they like. People who are not well versed in craft beer they are likely to be overwhelmed, shrug and order whatever name is most familiar. Craft beer snobs expect 92 taps to carry enough diversity to find something interesting. Then we end up with the same beer selection available in the grocery store. It's not that those beers are bad but I wonder why I am paying a premium for the same beers at a fungible bar experience. I also know there is no way they are turning over 92 taps with regularity so the freshness of the beer is questionable. If you're carrying 30 IPAs that's a problem.

Give me a far smaller selection with a well curated tap wall. It doesn't have to be exotic or hyped up beers but just a good mix that includes a range of styles and includes some quality local options. I would rather give my money to a local business that appreciates craft beer like I do and really cares about my experience over a shotgun approach.

General Homebrew Discussion / Re: Every send your beer to a lab?
« on: February 22, 2016, 12:57:46 PM »
If by lab you mean my mouth then yes, I send beer there all the time.

General Homebrew Discussion / Re: Hop use suggestions
« on: February 22, 2016, 10:07:04 AM »
El Dorado definitely has a hard candy flavor to it. I think life savers, many say jolly ranchers. That aspect seems more pronounced in a single hopped beer while I've had a few beers with El Dorado in a blend of hops and the candy aspect is considerably subdued.

Beer Recipes / Re: The perfect Imperial Stout
« on: February 22, 2016, 10:04:33 AM »
If you're thinking of using the same adjuncts as Dark Lord I believe it uses Mexican vanilla rather than chocolate.

I am also in the camp encouraging you to set your efficiency expectations lower. I assume the brown sugar will be a kettle addition so your gravity in the mash won't be quite as high as what you have predicted for OG but it's still a high number. Sparging with a larger volume and boiling longer may help improve efficiency but watch out for those runnings getting too low on gravity.

The Pub / Re: Beer Experiments
« on: February 18, 2016, 08:36:45 AM »
A single experiment with a small sample size is not going to produce a conclusive answer to anything. These experiments should really be thought of as trying to open up accepting dogma and encouraging people to think about how they brew and why they brew that way.

 It's disappointing to see people tout the conclusions of a single experiment as conclusive, universal facts that have settled all questions about a particular issue but I am seeing that with increasing frequency across the internets.

The Pub / Re: NH Primary
« on: February 10, 2016, 08:50:14 AM »
Happy to be in a late state.
Its nice Steve. Usually all over by the time it gets to the west coast.

It may not be this time. Both parties may still be looking for the apparent winner by the end of primary season.

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