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Messages - reverseapachemaster

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Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 16, 2015, 09:14:14 AM »
I'm not sure what you're going for with the saaz but when I think of dry hopping a porter saaz isn't where I would go.

Ingredients / Re: Hemp - IPA
« on: June 16, 2015, 09:06:53 AM »
I had a pale ale with hemp seeds from some brewery in Missouri. It isn't nutty like, well nuts. It's more of a straw-like flavor with some herbal and nutty flavors.

Ingredients / Re: Ingredient Substitute Question
« on: June 16, 2015, 09:01:48 AM »
Medium crystal is usually English medium crystal which tends to be 50-60L more akin to domestic crystal 60.

Beer Recipes / Re: Brett C.
« on: June 16, 2015, 08:56:12 AM »
Brett is going to be a long fermentation if you pitch it with saccharomyces in any style. A 100% brett beer will ferment out faster than a brett secondaried beer but might take a week or two longer than a normal saccharomyces fermentation if you pitch proper amounts for a 100% brett beer.

Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 08:52:08 AM »
All I can say is at 0.8 gallons you'll have a tough time squeezing out eight bottles. Trub loss will cut out a bottle or so.

Events / Re: NHC 2016 Location
« on: June 16, 2015, 08:47:56 AM »
Just my speculation, but the last two conferences held in the South, Dallas and Orlando, were the biggest (maybe only) financial losses the NHC has ever had. The Orlando conference was widely skipped due to a very high cost of transportation for most of the country. I was there, and the Florida liquor laws made for a very awkward situation (no beer in the hallways, for instance).

The southern states have been slow to catch on to the craft beer movement, minus Asheville, and there are few major cities with enough breweries and craft bars to drive people to want to come out for a week of drinking. There are some good breweries across the region but the concentration just isn't the same yet. So I certainly understand why we have been left out of the NHC site list.

In 2002 Dallas had very little craft beer presence. I can't see why anybody would have wanted to come to Dallas at that time for the beer scene. There are longstanding homebrewing clubs but it's not like people go to NHC to hang out with the local clubs. In many ways we are still a long way off from many other metropolitan areas. For example, Dallas-Fort Worth is 2/3 the size of the Baltimore-Washington D.C. metro area but we don't even have a fraction of the number of breweries listed by Mark. Things are changing and it may not be too long before Austin or DFW hosts an NHC in the future.

Commercial Beer Reviews / Re: Sour Gushers
« on: June 16, 2015, 08:33:21 AM »
Prairie has received a lot of flack for their poor bottling practices. Their beers are known gushers around here. Many people (including myself) won't buy Prairie anymore over the gushing and the fact that the owner declines to respond to anybody about it.

I'm surprised you had that problem with the Cascade. I haven't heard that happening much. I would reach out to them and let them know. They might be more responsive.

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 15, 2015, 11:46:56 AM »
Club identification is voluntary and optional so creating a rule that only certain clubs can be identified in the NHC is exclusionary, arbitrary and sure to cast off people. If the BN gets cut out because it lacks a geographic identity then that's going to cut out lots of people like Jim along with people who live in areas with active clubs but for choose not to be involved with the local club and lack the desire or resources to start a new club. If the standard requires local participation in a club then what about people who join a local club and never attend meetings? Is it acceptable to join the Austin Zealots when I live hours away and will not attend many meetings or must all entries be crosschecked against club meeting attendance? What if those people wrote in AHA? What if they wrote in the name of a local club but never joined?

If the line is drawn over a lack of geographic identity then what stops other clubs from later complaining that the large metropolitan clubs should be excluded because they span too large of an area? After all, if you cut out BN then you're just talking about a battle between several large regional clubs. There's no way a club in Independence, Kansas competes with QUAFF.

Wherever one thinks the line should be drawn and for whatever reason supports that division it is sure to cast division much like what exists now by permitting BN as a club. Shifting dissatisfaction from one group to another accomplishes little. Perhaps time would be better spent looking at why people feel drawn to claiming BN and how to bring those people into the fold of physical groups. For every Jim who lives in the wilderness there is probably a half dozen brewers who have easy access to a local club but either opt not to participate or do not know it is out there.

Putting the jugs in freezer bags would help extend the life of the jugs because the leaking water will get trapped in the bag but eventually the jugs will leak so much that you'll have bags of water and the same thing will start to happen to the freezer bags.

If you can't find larger cooler packs then look for large, thick tupperware that you can fill with water.

Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 14, 2015, 08:17:45 AM »
When I made the jump to all grain everybody insisted I would want to go bigger at some point and I would never have a problem getting rid of beer so I should spend the money once and get a ten gallon cooler. So I did.

Most of my batches are three gallons or less. The largest batch I've done in the five years I've brewed all grain is six gallons. I have a two gallon cooler I use for one and two gallon batches. I can squeeze in a 2.5 gallon batch if the gravity is low enough. Otherwise 2.5 gallons and up go in the ten gallon cooler. Three gallon batches tend to lose several degrees over the mash so I tend not to do a lot of those these days unless I am decoction or infusion mashing in which I am adding more heat to the grain during the mash.

In hindsight I should have gone with a five gallon cooler. Maybe someday I buy that fifteen gallon rye whiskey barrel and need to fill it...

How did you determine the mash temperature was 150? Was that by the temperature of the water added or the temperature of the mash after adding the water? If you added 150F water then you actually mashed much lower. The cooler will absorb some of the heat. The 150 mash was probably closer to 145.

160 is too low by at least ten degrees for sparging and your sparge volume was probably too low.

The combination of a poor sparge plus a low mash temperature will give you that kind of efficiency.

Events / Re: NHC 2016 Location
« on: June 12, 2015, 07:17:43 AM »
Ugh still so early. Really screws over teachers.

The Philly conference was great.  I rolled a couple extra vacation days into 4th of July and had almost 2 weeks off. 

I just looked at the calendar and this falls on the night of my son's 8th grade graduation.  Unless we get 3 snow days we have to make up, I think I'm going to have to skip next year too.  COME ON SNOWSTORMS!!
I can't believe 8th grade graduation is a thing now! My son is only 24 and that wasn't done when he finished 8th grade. I don't remember anything before finishing High School even CALLED "graduating". They make kid's and therefore parents lives so busy and stressful these days. I'm glad my kid is grown up.

I'm 34 and I don't remember these graduation ceremonies except the one at the end of high school. I seem to recall at the end of elementary school we had a pizza party or something on the last day of school as a celebration but that was just the students and the teachers. Otherwise getting summer break was your graduation ceremony. Now I see friends on facebook attending kindergarten graduation ceremonies. Apparently they do these ceremonies every year in school around here.

Going Pro / Re: Question about Restrictions of brewery location
« on: June 12, 2015, 07:12:33 AM »
The TTB may have internal documentation for the licensing agents for examples of what they will strike under that regulatory provision but it is most likely a "know it when they see it" issue. That leaves open room for the TTB to shut down locations reasonably calculated to thwart the administration of the FAA and IRC but it also leaves open room for you to make a compelling rebuttal why a particular location should be acceptable.

Commercial Beer Reviews / Re: pFriem Blonde IPA
« on: June 12, 2015, 07:01:54 AM »
I was going to take the other position and ask if you had any of their other beers. I went one time in Hood River and although I probably did not drink the IPA I didn't find myself super impressed with what I had.

Their brewery is a nice place with open view of the brewhouse and right off the river. The food looked good but I didn't have a chance to try it.

All Grain Brewing / Re: Using Mint
« on: June 10, 2015, 09:53:22 AM »
I think of Perle and Triple Perle as more minty than Northern Brewer but IMO none have a distinct mint flavor that appears in the beer.

If you are going to use mint be sparing with your addition. A little mint goes a long way. Also be mindful of the type of mint you are using. Some, like chocolate mint, have an assertive menthol character that might taste more like a menthol cigarette than mint.

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