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Messages - reverseapachemaster

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346
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 20, 2014, 01:09:23 PM »
Long, long ago in a bar far away...
 
Friend: Did you get to try xxx beer?
Jimmy K: Yep
Friend: What did you think?
Jimmy K: Well ... you can't taste the hype.

That's how I read almost every thread on beer advocate.

347
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 20, 2014, 01:08:11 PM »
Aside from completing a kegging set up, which I don't have room for, this Christmas will flesh out all the equipment I think I will need. I just need to keep a supply of ingredients and a faster metabolism so I can drink more of my beer. There are still things I could want like barrels or a recirculating mash system but I don't have space for them and I'm making good beer on my current set up so no reason to spend cash needlessly with law school debt hanging over my head.

348
Kegging and Bottling / Re: Anyone using Party Pig and how good is it ?
« on: December 19, 2014, 03:05:49 PM »
I have a couple of them. One has been filled and untapped with a rye imperial stout since May 2013 and needs to get tapped soon.

They work decently and you can sometimes pick them up on ebay or craigslist for $25-30. The pressure pouches give you a little too much pressure and foam on the first couple pints but then it flows pretty much just like kegged beer. As you run low on beer the pressure isn't perfect and it takes a while to pour a pint. The beer will last for a couple months or so.

Personally I use them without the pressure pouches and prime like bottles. (I take out the regulator as well.) I serve them up like casks. The first few pours come out like cask beer on an engine with a sparkler but then it mellows out to more of a gravity pour. So it's kind of cool to taste the beer across that span of pressure. The downside with this approach is that air is filling up the headspace in the pig so you need to target consuming the whole thing in 2-3 weeks. Otherwise it starts to go stale. If 2.25 gallons is more than you drink in 2-3 weeks then I'd suggest using the pressure pouch or considering a different option.

349
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 19, 2014, 09:39:56 AM »
so this has me thinking Jonathan- doing the same on my favorite hefeweizen, can you expect to get good results?

FWIW many German hefeweizens are filtered or centrifuged and bottled with lager yeast for a more powdery appearance. Unlikely to be the case if you are drinking a hefe from the states.

350
General Homebrew Discussion / Re: Brewing Beer Magazine
« on: December 19, 2014, 09:32:05 AM »
For a one off publication that's pretty solid content.

351
Other Fermentables / Re: Sauerkraut
« on: December 19, 2014, 09:26:53 AM »
When I made kimchi the recipe I had said to chop the cabbage head into wedges going into fermentation and then finely chop it before serving it. Worked fine and I would do the same thing if I wanted to hand chop everything. Next time I plan on running all the cabbage through the shredder attachment on my food processor. Way easier.

352
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 19, 2014, 09:24:15 AM »
There's a lot of craft beer drinkers who have some hardcore idealism about the industry. It's real easy to talk about how awful it is to sell out when it wasn't your family that took the sacrifice and financial risk of starting that business.

If people are going to talk about the evil business practices of ABI then why not also talk about breweries that are pumping out $30 bottles of subpar beer because they threw it in a barrel or pitched some LAB into it. I'm not saying I haven't bought $30 bottles of beer but there are a lot of breweries chasing the dream of easy cash by putting beer in 750s and overcharging. I'd rather see ABI fight with MillerCoors over tap handles in TGI Fridays than see a craft brewery create hype around itself and rip off loyal customers.

353
Ingredients / Re: spices/flavorings for dark beers
« on: December 18, 2014, 09:28:06 AM »
A friend used bay leaf in a porter that turned out really well. Definitely not the usual spice in a beer.

354
Equipment and Software / Re: Good idea, or best idea
« on: December 18, 2014, 09:17:52 AM »
The second full bath in my house is my fermentation space. The bathtub houses several fermentors of aging/souring beer, there is a small fridge for temperature controlled fermentation and plenty of room for bottled beer waiting to be consumed.

It's nice having access to counter space and a sink for cleaning but it's a tight fit in there with the fridge and I don't know that it would be easy to move equipment around during the brewday in there. Your bathroom might be larger than our guest bath but if it's anything like the bathrooms in the apartments I ever rented then you're lucky if you can fit a bathmat on the floor.

355
Commercial Beer Reviews / Re: my favorite Belgian breweries
« on: December 18, 2014, 09:11:20 AM »
Any reason why you left Dupont out of the saison list?

356
Yeast and Fermentation / Re: Another Russian Imperial Stout Question
« on: December 17, 2014, 08:56:17 AM »
I'm not sure what the upper limit of us-05 is but I would be surprised if it is very fond of your 15% beer. If it carbonates it will probably be a slow adventure at warmer temperatures.

357
General Homebrew Discussion / Re: long tail?
« on: December 17, 2014, 08:48:28 AM »
As others have said, fermentation temp control and water profiles really made my beers go from decent to great.
Even if your tap water is pretty good that doesn't mean it's pretty good or perfect for all styles. No water source is perfect for everything. Your water supply might be ok for some of the beers you are brewing but producing less than stellar flavor profiles on others.

If you feel like your water is solid and your processes are solid then the only thing missing in quality improvement would be the recipes you are using. I'm not sure from the handful of posts here that I know enough about your processes or water or recipes to point in any particular direction though.

358
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 08:37:45 AM »
Yeah, I be willing to bet the non-compete would be a lifetime with InBev - assuming the buy out was substantial (which I assume it was). We sold 20% of the company to a new partner last spring and he insisted that I sign a non-compete. I negotiated a 2 year non-compete within a 200 mile radius of our current location.  But this was only because he didn't want to invest a lot of money into a brewery and then lose the brewer. In the  instance of InBev I'm sure they would want a life time non compete.

As an aside: I would not be happy making cider and mead. Distillery on the other hand. ;)

I don't know Illinois law on the subject but I would be highly surprised if the non-compete could last more than a few years.

359
Kegging and Bottling / Re: Corking
« on: December 16, 2014, 09:53:37 AM »
I've never seen anybody try a cork on those bottles and I'm not sure whether they would stand up to the pressure of the cork. I'd definitely want to try a test bottle filled with a different beer to see how it holds up to bottle conditioning before dropping in something several months old.

Personally I would just use the swing tops on those bottles.

360
Homebrew Clubs / Re: Club Membership Cards
« on: December 16, 2014, 09:42:22 AM »
Our club uses a basic template in word and adds the member's name to the card and emails it out to the respective member. It is up to you to print it out. I haven't seen anybody laminate it but I guess it could be done. Our cards have a bar code for a discount to a LHBS but otherwise really serve no other purpose.

You could probably get a very cheap print and laminate job on some cards at a local printer or a big box office supply store but if the cards don't really do anything for you then you may want to hold off until the club is larger or the card provides some kind of discounts somewhere.

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