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Messages - reverseapachemaster

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421
General Homebrew Discussion / Re: This is Belgium
« on: December 27, 2016, 04:10:58 PM »
How do you keep the oxygen out of your waffles? I looked on lowoxygenwaffles.com and couldn't find much help.

422
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 26, 2016, 05:06:13 PM »
The usual plan involves breaking out a lot of bottles from the cellar. I have a couple gallons of a 3.5 year old RIS I'll probably break out.

423
Ingredients / Re: Will thawed star san solution be effective?
« on: December 23, 2016, 03:26:03 PM »
I don't see why temperature would have an effect on the acid. I'm not sure if it would affect the surfectant though.

424
The Pub / Re: Whiskey
« on: December 23, 2016, 03:20:41 PM »
Green Label is back? I'm still nursing the bottle that I managed to grab when it was discontinued. I ought to have tried it again, curious if my taste buds have moved on.

It is a blend, but at least it's a blend of single malts, not single malts and generic "whisky".

Yeah it came back in February.

425
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 22, 2016, 03:56:34 PM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

To what region are you moving?

Denver
Jealous, I'd love to live around that area. Why don't I? I'm 33, not married, no kids, no set career...wtf? I gotta makes some gawd d@mn changes!

The housing prices are rough but otherwise why not? So much good beer.

  I lived there a long time ago [Golden area] and hated it, couldn't wait to GTFOOD! To be fair, there are a whole lot worse places though.

We're looking at areas closer to downtown if we can find something in our price range that is large enough for my wife's demands. I really don't want to live in the suburbs. I've lived in suburbs my entire life. We don't have kids so there's no draw to find good schools or a quiet neighborhood.

426
The Pub / Re: Whiskey
« on: December 22, 2016, 03:52:18 PM »
Picked up a bottle of Johnny Walker Green a few months ago. I usually don't consider blends good value at that price but I had my wife pick it up in a duty free shop so it was a pretty good deal. It's a little more smoky than Black and more peaty. It's drier and more complex but also harsher.

427
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 21, 2016, 03:47:36 PM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

To what region are you moving?

Denver

428
All Things Food / Re: Bread
« on: December 21, 2016, 03:39:33 PM »
King Arthur is great they will have everything you need as far as ingredients, recipes and process. However if you want to get crazy, mill your own flour. Oxidation in flour is the same as malt/brewing, so it's hard to beat fresh. I make a lot of bread, just finished the weekly family sandwich bread and am going to slice and package it now.

How much SMB in the dough?  8)

429
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 20, 2016, 03:46:39 PM »
We're planning on moving states in 2018 so my goals for 2017 mostly involve winding down my current brewing and using the ingredients I have on hand without buying much more. I'd rather move beer than grain so I'll have something to drink while getting settled into a new living environment.

My 2017 beers will mostly be dialing in working with my mixed saison culture, brewing a little more spontaneously fermented beers (very early 2017), a few more sour beers and a handful of hoppy beers to exhaust some of the hops in the freezer.

430
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: December 20, 2016, 03:40:16 PM »
As for Barbara B, that meme comparing her to the Quaker Oats image is based on a comment by a political pundit in response to a political opinion the former FLOTUS shared earlier this year.

That comment about her stretches back to at least the 1990s, although it is probably older than that.

431
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 19, 2016, 04:07:14 PM »
Ok, that's helpful.  I wonder if there are any issues with essentially selling a "food product" without a food license?  Maybe this is kind of a gray area, because nobody would go drink wort, unless they were one of those weird Malta Goya fans.   :o

If it's not beer it's a food product and subject to FDA regulation.

432
The Pub / Re: ever changing palate
« on: December 16, 2016, 03:54:30 PM »
Beer never tastes right when I'm hung over.

433
Beer Recipes / Re: Chicken Wing Beer
« on: December 15, 2016, 04:42:29 PM »
A lot of the flavors while eating wings are not flavors I generally associate with a positive beer experienced. For example, Franks Red Hot is cayenne, garlic and vinegar. Two of those are generally not flavors you want in a beer. Same for other flavors like blue cheese, buttermilk and chives (both in ranch dressing).

The flavors that probably make the most sense are cayenne in the sauce and a small amount of parsley and dill from ranch dressing.

Saison would be an okay choice and maybe 3711 fermented in the 60s gives you a little earthy funk that resembles something of blue cheese (without the cheese). I'd also think about a simple pale ale where a little more sweetness will balance against the cayenne in the way the fats in butter, cheese, milk and cream balance out the heat when eating wings.

434
Yeast and Fermentation / Re: Catalyst Fermentation
« on: December 15, 2016, 04:26:01 PM »
Is corona a very hoppy beer? How about ever other beer in clear or green bottles.

No, and it also won't skunk in minutes.  When I used it for a BJCP exam it to 5-7 days to truly get it skunky.  And no matter, it's still a lot longer than a clear fermenter going into a closed chamber would be exposed to light.

Interesting.. I have had helles, and pilsners go skunky in less than 5 minutes.

Possibly a problem created by the LODO process?

If five minutes is all it takes for most beers then every beer that's ever been fermented in a glass or plastic carboy should be terribly skunked because those beers see more than five minutes of light just in bottling time. Is it your position that this is the case?

435
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 15, 2016, 04:22:02 PM »
IMO, the best way to implement this is to get a large surface area plastic container, dump your weighed out grains in there, spread them around and then start spraying. Spray, mix, spray, mix, until all of the malt just barely sticks to your hand when mixing. It doesn't take long at all, cuts down on dust and keeps the husk far more intact than dry milling.

Seems like for the LODO process that is introducing a lot of aerated water to the grain, which I thought was to be avoided at all costs.

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