Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - reverseapachemaster

Pages: 1 ... 27 28 [29] 30 31 ... 138
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 24, 2015, 08:54:53 AM »
They brought in one of those casks to a local WOB. I didn't get to try it but I do not seem to recall people stating that they were paying $8/pour. Then again, it's WOB so that price wouldn't surprise me too much.

All Grain Brewing / Re: #5 Gravity Questions
« on: March 24, 2015, 08:49:42 AM »
If you boiled off quite a bit then your brewhouse efficiency should be around 55% as beersmith calculates.

I would not be too concerned about the variance from the estimated pre and post boil gravity readings. Remember that those are only estimates and the variance is slight. The wort volume going into the fermentor is an important metric that we do not know.

I don't know your exact recipe or setup in beersmith but it seems like you are not getting as much runnings out as you should and the mash efficiency isn't quite where it should be. If you had collected a greater volume of runnings then the pre-boil gravity would be far less which indicates a possible conversion issue as well as leaving behind runnings that you might need to collect. This is assuming your system is set up in beersmith accurately for your brewhouse.

General Homebrew Discussion / Re: try at batch sparging
« on: March 24, 2015, 08:30:26 AM »
The only ways to reduce the amount of time spent in the critical path is to reduce or eliminate one of more of the tasks shown above.  Both batch sparging and BIAB gain their time savings in the lautering task; hence, there's no way that BIAB is shaving an hour off of the critical path.   Fifteen minutes is more believable. 

I could see a reduction in time closer to an hour if you are talking about a stove top brewer who has eliminated sparging and is heating the runnings on the stove while the grain bag is being drained. Under that process there is no cooling of the runnings between mash and attempting to reach boil to overcome and no time is lost to draining the bag. At the rate it takes many to bring a five gallon batch to boil on a stove that could easily compound into an hour of time cut off the brew day. That is especially true for people who think batch sparging requires a slow drain and takes 45-60 minutes to sparge.

General Homebrew Discussion / Re: Batch Size with New Recipes
« on: March 23, 2015, 08:43:12 AM »
It's rare that I brew anything larger than a three gallon batch these days unless it is a sour beer. Most of my brews are just one gallon batches. I'm generally not concerned with scaling up the recipes because I so rarely brew at a larger size.

OP raises a good issue about small batch brewing and the greater risk of deviation due to the batch size. There is definitely a challenge to keeping a small batch at a stable mash temperature and the inability to control mash temperature can be a problem for consistency and quality. That is a problem to overcome with mash technique and will require some dialing in like any other system. It can also be a problem making incorrect measurements, especially when adjusting water profile, but a quality digital scale will help resolve that problem.

Equipment and Software / Re: Best Value for Single Prop Burner
« on: March 23, 2015, 08:29:50 AM »
The best time to buy a turkey fryer is right before Thanksgiving when they go on sale (especially at sporting goods stores) or after Thanksgiving when stores put them on clearance (especially big box retailers and grocery stores) although I don't know if it's worth saving $20 to wait another eight or nine months to brew beer. Also check your local craigslist. You might be able to find a good deal on somebody spring cleaning their garage over the next month or two.

The Bayou products are all good quality but they are increasingly more expensive. I would not hesitate to pick up a different brand as long as you could find some reasonable reviews online.

Commercial Beer Reviews / Re: In praise of Poperings Hommel Ale
« on: March 20, 2015, 07:45:42 AM »
Hommelbier is one of those beers I simply do not get. It's a boring, middle-of-the-road Belgian attempt at mediocrity, bearing a hop-referencing name without backing it up with anything resembling hoppiness at all.
And then I read comments like these and wonder: "I am really that spoiled?"
Or are you all that easily mislead?

Is it mediocre or just balanced? I do not consider it hoppy in the vein of a DIPA but even if the bottles shipped across an ocean and half a continent have an unmistakable hop presence. I have to imagine the bottles available to you are in better quality. Many people here now eschew pale ales because they can get more flavor out of an IPA/DIPA and have the same sense that pale ales are just boring beers. Are they mediocre or just balanced? I guess it is a matter of opinion.

All Grain Brewing / Re: Water Profiles and Mash pH
« on: March 19, 2015, 10:13:36 PM »
A direct acid addition (lactic or phosphorus) or acid malt would probably do the trick. I probably wouldn't mess around with changing the mineral profile if it's already in a good place.

General Homebrew Discussion / Re: try at batch sparging
« on: March 19, 2015, 10:10:53 PM »
I batch sparge because it was easier to understand when I started all grain and did not require additional equipment. I've seen it done and it doesn't seem particularly laborious or more time demanding. I just don't see the value for myself to acquire additional equipment for the sake of a small efficiency increase.

I moved to BIAB for my smaller batches but moved back to batch sparging. I disliked the volume of detritus I ended up with in my fermentor. I felt like I had to leave behind wort in the mash tun and the kettle to try to avoid it and still didn't eliminate very much. Moving back to a filtered mash tun solved that problem. If I had the time and space I'd do a side by side between my smaller mash tun and the way I BIAB mashed on my smaller system to see if there is a flavor or appearance difference between the two beers.

The Blurred Lines case wouldn't apply to a brewery name or advertising slogan because the song is not a trademark--it is not a symbol or label that identifies a business.

We will never know exactly why the jury did what it did but the two songs are closely related in a number of parts. They are written in different keys and arranged differently but the vocal styling is similar, the rhythm and percussive instrumentation is similar but I think what really got Robin Thicke and Pharrell was the extremely similar bassline. The combination of those pieces make up the driving feel of a particular song and those pieces are pretty much identical from one song to the other. Both also use similar background sounds of people talking or milling about. That doesn't hurt the Gaye family position. The jury heard pieces of each song broken out and played electronically through MIDI so they could compare just the bassline or just the percussive lines. That makes it a little easier to hear the individual similarities. 

What also probably hurt Robin Thicke and Pharrell was that there was some comments made shortly after the song came out that they had basically ripped off this song. The story changed every time they were confronted about the similarity. That kind of dishonesty doesn't help build credibility, especially when you are defending against a claim that you stole somebody's work.

Beer Recipes / Re: Wheat beer Ideas
« on: March 19, 2015, 07:50:23 AM »
If you want something more substantial a wheatwine is an option.

The Pub / Re: Beer near Lakewood, CO
« on: March 19, 2015, 07:38:44 AM »
I suggest a journey to the wild side.....
Crooked Stave Taproom
3350 Brighton Blvd
Denver, CO. 80216
I am gonna visit here next trip to the big D

The new location at The Source (the building Crooked Stave is in) is pretty cool. The whole building has some great stuff in it.

If you make it to The Source then you should pop over a couple blocks to River North. They make a really great double wit and they do some interesting barrel beers. They source cocktail barrels from somewhere locally and put beer in it. Unique stuff.

In my professional experience I find that fanning the flames of the disagreement rarely serves to bring the parties to a settlement, especially while fanning the flames the party takes swipes at the other side's business practices and misstates the law. That's all Innovation is doing here. If they have a legitimate interest in reaching an agreement then there's no need to run to social media (or the media) to make it into a PR fight. Now Bell's has an incentive not to accept the agreement because it will appear as an admission that they did something wrong by asserting their own rights in a trademark dispute and that they have dysfunctional business practices. No business is coming to the bargaining table in that position unless they have to. Bell's doesn't have to.

« on: March 17, 2015, 07:46:13 AM »
You could re-yeast if you want but you should be fine rolling with what is in the beer as long as you are willing to wait a few weeks to ensure good carbonation. If you want the beer a little quicker then you might want to reyeast at bottling.

I use Sean Terrill's excellent calculator at

Going Pro / Re: Cicerone Certification
« on: March 17, 2015, 07:24:58 AM »
I'm not sure I have been many places with certified cicerones on staff. I have been many places with certified beer servers but it seems to be like the high school diploma of service staff: everybody has one. I wouldn't put the time or money into a certificate program without reasonable expectation of some kind of return. If you just enjoy taking tests then don't let me stop you.

Pages: 1 ... 27 28 [29] 30 31 ... 138