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Messages - reverseapachemaster

Pages: 1 2 3 [4] 5 6 ... 167
46
Beer Recipes / Re: Pale Ale - help required with hop schedule
« on: June 11, 2016, 07:38:17 AM »
22% munich is more likely the culprit of a caramel-like flavor than 2% carapils.

47
Yeast and Fermentation / Re: hot head ale yeast by omega
« on: June 10, 2016, 07:34:50 AM »
I've seen several people use this strain, like you with good success on the first batch, but I have seen far fewer results on a repitch. It's definitely unusual that the yeast would underperform on its second round. Normally yeast acclimate better to beer fermentations in subsequent pitches.

I'd be curious to know more about your pitch on the most recent beer. How old was the slurry? Did you make a starter or aerate the wort? How warm did you ferment this? It may just be a finicky strain like 3724.

You may want to reach out to OYL and see what they have to say.

48
Beer Recipes / Re: IPA Hop Schedule
« on: June 10, 2016, 07:27:30 AM »
I'd move the 5 and 10 minute additions to whirlpool and make any IBU adjustments necessary. I'm not opposed to those additions in general but you get less out of them in this kind of beer.

49
The Pub / Re: Save a Life!
« on: June 10, 2016, 07:21:57 AM »
This is why my only water activities are slip and slides. The only drowning I risk is drowning in too much fun.  8)

50
Yeast and Fermentation / Re: Yeast Nightmare
« on: June 09, 2016, 06:55:34 AM »
How hot are we talking?

Yeast stop reproducing around 105F but don't die until much warmer temperatures. I'd be surprised if you can get your fermentation vessel that hot with a brew belt unless you're fermenting in a metal box that sits in the sun all day.

51
Yeast and Fermentation / Re: Lactobacillius b slurry storage?
« on: June 08, 2016, 07:40:58 AM »
Lacto is fine to store in the fridge. Typically when you buy lacto sources that are not freeze dried (i.e. in dry pill form) they are refrigerated. Lacto is widely present in nature so it survives at room temperature as well. Personally I would store in the fridge but like any culture you might keep for an extended period it will need additional feedings.

52
Keep in mind that when the compressor kicks off the refrigerant in the lines keep doing their job of pulling heat out of the interior of the freezer so the temperature will never stay frozen (no pun intended) at the bottom set point. It's going to continue to cool down. That effect will be greater the less mass you have inside the freezer. If you're testing an empty freezer then the air inside will do little. Filling it with carboys of beer (or other mass) will help stabilize temperatures when the freezer kicks on and off so you'll see less of a swing and need to kick on the compressor less frequently.

53
Beer Recipes / Re: Dark Mild recipe and Yeast choices
« on: June 08, 2016, 07:23:46 AM »
I'd opt for WLP023 of the two yeasts myself because it's a more flavorful yeast but 002 attenuates a little less and would leave behind more malt presence which is more in line with your goals.

54
Beer Recipes / Re: Cherry Wheat
« on: June 08, 2016, 07:15:09 AM »
Any low hopped American wheat recipe will be a fine base. 40-60% wheat malt, the rest pale malt. IBUs 15-20 with little to no late addition hops. Could use a small, light addition of late boil hops but it's going to get covered up with the hops. Any neutral ale yeast would be fine (e.g. 1056/US-05). Just stay away from hoppy wheats or some of the newer "session wheat" beers which are the same thing. Too much bitterness will clash with the acidity in the cherries. Too much hop flavor will compete with the cherry flavor.

I wouldn't avoid cherry juice concentrate as much as I would those artificial cherry flavorings.

55
The Pub / Re: BMC now truly is BMC
« on: June 08, 2016, 07:10:09 AM »
If I read that correctly Coors will be completely removed from MillerCoors so AB InBev is just picking up the Miller side of that joint venture. That would definitely make them a BM though.

56
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 07, 2016, 08:14:27 AM »
Nothing wrong with having brews you like and not feeling like you need to go beyond them. Sometimes I wish I spent more time dialing in recipes and less time moving from new recipe to new recipe.

57
All Grain Brewing / Re: How do I start all grain brewing
« on: June 07, 2016, 08:06:56 AM »
At its core you are just:

1. Adding hot water to milled grain;

2. Letting it sit (mash);

3. Draining the liquid;

4. Repeating steps 1 and 3 (batch sparge);

5. Combining all the runnings to boil.

Beyond that you need to know water volumes, water temperatures, vorlaufing and very little water chemistry. Brewing software easily helps calculate volumes and temperatures. You don't need to know water chemistry right away.

Vorlaufing is not a difficult process. You're just draining some of the runnings and adding it back to the top of the mash until the runnings drain without grain particles. Then you permanently drain the mash tun.

58
The Pub / Re: How bout them Pens
« on: June 07, 2016, 07:45:37 AM »
Jim, can you imagine the poor baseball fans that have to watch 162 games and then the olayoffs, ending in the World Series to figure out who the best team is? If MLB really wants to fix the game, shorten the season. There is no reason to play that many games except to see who can survive playing 25 games a month or more. Even hockey and NBA seem long at 82 games plus  post season. Not really a huge NFL fan, but I will always root for the Browns, but they have it figured out. 16 games plus playoffs. Even better would be like English Premier League soccer as well as all other countries top flight leagues: play every team twice, best record after 38 games is the best team. Quite simple, really, if not also a longish season

The number of MLB games is part of why baseball is an accessible sport and tickets can be had for games for less than $20. If the number of games were cut then owners would raise ticket prices and cut out a lot of fans. If major league seasons are reduced then the minor league seasons would be reduced as well and the same price increase would occur. That would dry up a lot of the minor league teams situated in rural areas where people aren't going to pay $20/ticket for an AA team when they can see the local high school play for free.

Also, the number of MLB games have a near religious meaning within baseball. I don't think they could change it even if fans were willing to absorb ticket increases.

59
Not sure I understand the impetus to brew that kind of wort and then add some of those yeasts. If you're brewing saison wort why not experiment with different saison yeasts? Lots of good options on the market these days in the saison/farmhouse realm. I'm not sure US-05 is going to net anything you haven't already tasted.

60
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 03, 2016, 07:53:05 AM »
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.

I find 3711 too bland at cooler temperatures for my tastes.

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