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Messages - reverseapachemaster

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346
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 22, 2016, 07:46:14 AM »
You would have to throw a lot more vegetal matter in the boil which might approach the volume necessary to get grassy/chlorophyll type flavors, especially in IPA/DIPA.

On a pro level I suspect the challenges involved in getting wet hops means they have to be put to use where they will have the greatest impact, which is not going to be bittering. Unless you get something special out of bittering with wet hops then you can bitter with dried hops and make a lot more wet hopped beer.

347
All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 21, 2016, 09:17:05 AM »
Pretty sure saison is French.

Saison comes from Wallonia, which is in southern Belgium.

348
All Grain Brewing / Re: Resume boil a week later
« on: August 21, 2016, 09:11:49 AM »
So, why don't those bugs change the flavor of other sugary things (say like homemade ice tea) that have been in the fridge for a week?

Not arguing. Enough people have made the same point that I don't doubt it's correct. Just want to understand it.

PH and temperature. Cold inhibits bacterial and yeast growth. The ph in most sweetened beverages is in the 2-3 ph range which is too low for many bacteria and some yeast.

Wort is in an ideal ph range and typically at room temperature where it is the perfect breeding ground for microbial growth.

349
Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 21, 2016, 09:01:28 AM »
Wouldn't be worried. You'll likely see the bubbling increase over the next 24-48 hours.

350
All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 20, 2016, 08:33:04 AM »
Saison is a Belgian beer but I understand by "Belgian" you mean the Trappist/abbey styles.

The yeast isolated from Dupont Saison Vieille (3724/565) is notoriously finicky and likes to stall--as you've experienced. Basically any other saison yeast on the market will give you an easier fermentation. Not necessarily better flavor than 3724/565 but none stall like it. 3711 is ubiquitous among American saisons because it's virtually foolproof.

Personally I would treat the stall by changing fermentation conditions rather than add more yeast but that's not as easily done after the fact. You could have added a different saison yeast at those temperatures or added a clean ale strain after bringing the temperature down into the appropriate range for that yeast.

351
The Pub / Re: note to self
« on: August 20, 2016, 08:18:04 AM »
When smelling boiling wort there is no need to put your face directly in the wort.

352
Yeast and Fermentation / Re: infected
« on: August 19, 2016, 07:17:27 AM »
How certain are you that it's vinegar?

Sour beers can taste pretty weird at two months.

353
Beer Travel / Re: Brew Pubs near DFW
« on: August 17, 2016, 07:26:35 AM »
If getting into Dallas is too far and you're staying on the south side of the airport then you could also go into Arlington (mid-sized city south of the airport) where there is a brewpub--Humperdinks--as well as two relatively new breweries that are fairly close to each other (Division Brewing and Legal Draft). There's also a new beer place in Euless (suburb on the southwest corner of the airport) close to the airport with a lot of taps and bottles. Not really what you want but it's at least an option if you're stuck in that area. (Brü City)

There is a brewpub extremely close to the airport on the north side in the Bass Pro shop (Uncle Buck's) which recently started brewing beer again. What little I've heard about the new brewing operation is encouraging but I've only heard from a few people and it's in a Bass Pro, so caveat emptor on that suggestion.




354
Definitely would not rely on a recipe with a lot of adjuncts to determine whether you have a system issue in your brewhouse.

If there is a system issue then the first thing I would look at is dead space considering the change in how you are draining out the runnings.

355
Ingredients / Re: Hop Hash for bittering?
« on: August 16, 2016, 07:50:38 AM »
Cousin is not the same....

True in so many ways.

356
What does it taste like?

If the Kahlua isn't prominent and melds with the grain flavors then I'd be inclined to just enter it into the brown ale category.

357
Ingredients / Re: Underwhelmed by Horizon hops
« on: August 14, 2016, 01:55:59 PM »
Are you sure the beer has changed from when you liked it or have you changed since you were last happy with these brews?

358
General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 13, 2016, 09:44:54 AM »
Learn the lesson of the blowoff tube now before your next batch gets even more vigorous and blows out the cap and sprays krausen all over the ceiling. It's not easy to get beer out of white paint.

359
All Grain Brewing / Re: How to add coffee to a stout
« on: August 13, 2016, 09:42:41 AM »
I'm probably the only fool who is a member of another country's brewing association.

I tried to join HORAL but they turned me down.

360
All Grain Brewing / Re: How to add coffee to a stout
« on: August 13, 2016, 09:41:17 AM »
Just kidding. I love it here!  In Belgium I'm just one of the guys, but here I'm always right because of my Belgian Wisdom!

We only keep you for your waffles.

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