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Messages - reverseapachemaster

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361
Guys, I really don't think this is gonna happen.  If we do that, why not an area for IPA?  Brown ale?  If some of you want a separate area, give me reasons I can take to the other mods.

That's exactly why there doesn't need to be a separate section for sours. This forum doesn't move so quickly that further atomization is necessary. A thread can stay on the first page of any of the existing sections for weeks or longer.

362
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 10:41:26 AM »
The details of OP's brewing environment certainly reflect upon his or her experience pitching without a starter. This is a case where the brewer is receiving a solid amount of extremely fresh yeast of a strain that is very reliable for producing relatively clean beer. Changing any of those factors could give significantly different results. I suspect if OP selected a less popular strain OP may find the yeast to be not quite as fresh. That is certainly the case at the local shops in my area. Similarly, a more sensitive yeast strain or a more expressive strain may not respond so amicably without a little help. So to the extent that OP's experiences accurately reflect his or her contention that a starter is unnecessary I would question that contention's value under any other conditions. 

363
There might be a lot of people out there who wouldn't even contemplate a buyout now but after twenty years of cleaning mash tuns might feel differently.

I also would not be surprised to see more consolidation and acquisition in the industry into the future due to the way breweries are being financed. There is a growing number of breweries being financed through equity sales to professional and semi-professional investors who want to capitalize on the growth in the industry and have no problem selling out the brewery to cash out. There are too many people desperate to open a brewery without the capital to do it that are getting into terrible deals with equity investors who own and control so little of their business that they are in a position to find themselves without a brewery when the investors decide to liquidate or sell.

364
General Homebrew Discussion / Re: Brew Weekend 2/28
« on: February 28, 2015, 10:02:03 AM »
No brewing for me, just finishing up propagating the yeast strains in my fridge so I can keep them going until I have space to brew again. Right now WY2000 is in the flask.

365
General Homebrew Discussion / Re: bulk rhizome purchase.
« on: February 28, 2015, 10:00:22 AM »
Thyme Garden sells both regular rhizomes and rooted cuttings. I believe Great Lakes sells rhizomes and second year plants that are rhizomes planted and grown through a year.

366
Classifieds / Re: Who do you buy from ?
« on: February 27, 2015, 08:29:14 AM »
Hopsdirect or Freshhops for bulk hops. Farmhouse Brewing Supply does a lot of four ounce packs and seems to always have some on sale that I can pick up on the cheap to play with.

Otherwise I've been happy with prices and quality from More Beer and Adventures in Homebrewing for grain and equipment. Otherwise I buy locally.

367
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 08:53:22 AM »
If a description bought you a 43 then you should keep running with that description.

368
Yeast and Fermentation / Re: What kind of beer would these make
« on: February 26, 2015, 08:36:30 AM »
I tried fermenting a beer with a probiotic with a similar mix. It didn't turn out well. Not sour. It didn't taste like anything. Even the grain flavors disappeared.

did it ferment out on its own or not?

Yeah it fermented out but it just didn't taste like anything. Like you poured a splash of brown ale in a pint of carbonated water.

369
General Homebrew Discussion / Re: New PNW Beer Blog | Brewspective
« on: February 26, 2015, 08:34:19 AM »
As a style issue I find it weird that you've implemented a design that looks like infinite scrolling (like g+ or pintrest) but then has a button to view older posts.

Google pagespeed will help you out with identifying why you're getting a slow response on android tablets, if you aren't familiar with that tool.

370
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 08:29:42 AM »
Two issues for me - not enough room in my head for all the styles to be memorized; not a young enough palate to recognize the distinctions well enough any more.  So if I pass at all it will be by a bit of luck.  I can judge the heck out of beers when I have the style guidelines in front of me, but take that away and I am like a blind librarian trying to restack books by feel.

I don't understand why the test is set up the way it is, since no (or very few) judges judge without the style guidelines sitting in front of them....but hey, I don't know it all.  They do the bar exam and doctors boards closed book, so maybe it makes sense to do it that way.  Enough of my rant! Back to my Helles.

As much as it doesn't make sense to test that way, if you let people test open book then almost everybody would get a perfect score. Then you're just testing to see who will spend a few hours reviewing the guidelines and another few hours taking the test. That sets a far lower threshold to become a recognized judge. Memorization as a proxy for comprehension isn't perfect but it still sets a better standard.

371
The Pub / Re: Doctors Orders. Now what?
« on: February 26, 2015, 08:22:08 AM »
Tell your doctor nothing in beer can kill you.

372
Equipment and Software / Re: New to this hobby
« on: February 25, 2015, 09:09:21 AM »
You can start out with all grain but if you want to go that route I would encourage you to do as everybody else has suggested and meet with a club and see a few people brew all grain to see if it is something you want to spend money on and feel confident you can do from the start. There's nothing wrong with starting with extracts. There's less of a cash commitment and you can focus on learning about fermentation.

373
Equipment and Software / Re: Barrels
« on: February 25, 2015, 09:07:07 AM »
Brewing beer for barrels is a technique in its own right to make really great barrel aged beer. You've probably had a barrel aged beer or two where a brewery put something in the barrel that was overwhelmed by the barrel character or clashed with what the barrel brought. I'd encourage you to focus on making great all grain beer first and pick up a barrel down the road once you've mastered all grain.

374
Yeast and Fermentation / Re: What kind of beer would these make
« on: February 25, 2015, 08:48:25 AM »
I tried fermenting a beer with a probiotic with a similar mix. It didn't turn out well. Not sour. It didn't taste like anything. Even the grain flavors disappeared.

375
Are there really more questions here about sour beers than hoppy beers?

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