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Messages - reverseapachemaster

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46
The Pub / Re: Article: "ABI To No Longer Focus On Brewery Acquisition"
« on: September 23, 2017, 09:02:01 AM »
Sure, this is not terribly surprising. ABI always wanted to build its own craft breweries from the ground up. It acquired because it couldn't get into the craft market otherwise. Now that it has a firm rooting in the craft industry and has the means to manufacture a following it doesn't need to engage in expensive acquisitions. In a few years nobody will remember or care to remember whether Brewery XYZ IPA was an acquired ABI brand or something they made up themselves.

47
Ingredients / Re: Best hopping
« on: September 23, 2017, 08:36:23 AM »
There's not one right way as much as there are many good ways to create different results with different hops.

I think mid-boil additions work well with the older American hop varieties (in addition to whirlpool additions) but the newer fruitier hops don't seem to gain anything over just unloading them post-boil in whirlpool additions.

48
General Homebrew Discussion / Re: macro homebrew trends
« on: September 22, 2017, 08:27:41 AM »
+1 (especially the comment that these are awful)  ;D

Around my area there is cult following what I would call dessert beers.  "Peanut butter cup porter", etc.  I am not a fan but from a BJCP judge these beers really taste spot on!  In addition, soda pop beers like "Not Your Dad's Rootbeer" and other flavors is trending.   Once again, not a fan but taste spot on.  I gotta give them credit at least.   

Pastry stouts are definitely an in style. I don't know if that's really a trend as much as it is a staple of homebrewing. Adding a pile of adjuncts to beers has been a part of homebrewing since what, the first edition of Joy of Homebrewing?

49
All Things Food / Re: Himalayan Salt Block
« on: September 22, 2017, 08:24:43 AM »
It seems like such a fussy and short-lived cooking tool. I guess there is a cool factor to showing it off to people but not at the expense of having to baby it for an hour getting it up to temperature. I don't completely understand the benefit of cooking on salt instead of just salting food with pink salt before or during cooking.

It would look nice on a table as a serving tray but you wouldn't want to use anything with oil, acid or already salty. So I guess rice or unseasoned vegetables?

50
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 08:09:55 AM »
If you were to look at the profit margin on a K-cup against the other products they compare it to I bet the K-cup is similar if not greater. It's a small amount of low quality coffee run through a mill and packaged in dirt cheap packaging. Commercial grade coffee sells for around $1-1.50/lb. wholesale and roasting coffee is a relatively cheap process compared to mass manufacturing on some of the other products discussed. It's a very easy product to sell cheaply but still see great returns.

51
Yeast and Fermentation / Re: Saison 'free-rise' didn't happen
« on: September 21, 2017, 08:02:33 AM »
I think your problem is that the bulk of fermentation was done by the time you cut off the fridge. Most saison strains are aggressive yeast. I've never used that particular strain but expect most exothermic fermentation occurring before you cut off the fridge.

Normally with commercially available saison strains (like 3711, which is similar to Belle's dry strain) I would start in the low 70s and hold there for about twelve hours and then let it free rise up to the mid-80s. It will get into the mid-80s within a day. Once it hits that temperature I'd set the heat to maintain for a few days and then let it cool back to room temperature once fermentation ends.

52
Yeast and Fermentation / Re: Sour Primary Yeast
« on: September 21, 2017, 07:54:47 AM »
No problems pitching 1056. I'm pretty sure Tonsmeire has used 1056 in the past before pitching Roeselare.

53
Yeast and Fermentation / Re: WY2000 Budvar question
« on: September 21, 2017, 07:52:36 AM »
Beef broth or sulfur? If sulfur I wouldn't be worried. Yeast produce sulfur. If beef broth there is definitely something off.

54
General Homebrew Discussion / Re: macro homebrew trends
« on: September 21, 2017, 07:48:13 AM »
A lot of homebrewing is chasing the hazy IPA style. Homebrewers always follow the lead of commercial brewers because we like brewing what we like drinking and what we like drinking is often what's popular at the moment. Look at the popular homebrewing blogs and most of them are littered with hazy IPA recipes. It's one of the few styles where homebrewers can easily compete with commercial examples (not only because many of the hazy IPAs on the market right now are just awful).

Also seeing a continuing trend of new products and refining of existing products that are more automated, more technical and more compact. (E.g. grainfather, pico products) Not saying the days of bucket fermenters, igloo mash tuns and turkey fryers are over but plug and play equipment is definitely becoming better, cheaper and more accepted.

55
That seems like a very laborious way to bottle. If you're having problems with inconsistency it might be cured by using more water with the priming sugar so it doesn't clump as easily at the bottom of the bottling bucket or increase the distance between fermenter and bottling bucket so the beer swirls a little more in the bottling bucket during racking. You don't want a violent bubbling but a constant swirl during racking will do the work of stirring without introducing another object into the beer.

56
Yeast and Fermentation / Re: Al's East Coast Yeast
« on: September 19, 2017, 07:40:46 AM »
Before he started taking commercial orders there would be waves of homebrew pitches on a fairly frequent basis. They were small and hard to come by because at the time it was just him, Wyeast and White Labs for liquid yeasts. But they were more frequent than what we see now.

Now he does a lot of commercial pitches and releases out the leftovers as homebrew pitches. I doubt many commercial breweries order his sacc-only pitches which is why it's mostly sour and brett releases these days.


57
All Grain Brewing / Re: Pumpkin Lager Questions
« on: September 19, 2017, 07:34:39 AM »
Adding smoked pumpkin might be one of the few ways to get noticeable flavor from the pumpkin into the beer.

I'm not would roast/smoke grain on the pumpkin. Pumpkin has a fair amount of moisture in it which will cook out and keep the grain from drying out during roasting. That might work to an advantage with smoking but I'm not sure if the pumpkin would add anything just by having the grain smoked on it.

Of the handful of beers I've had with pumpkin where I felt like I truly tasted pumpkin they have had a lot of pumpkin and it's really more that squash-like flavor than the pie spices people associate with pumpkin beers.

58
Equipment and Software / Re: Genesis Fermenter
« on: September 18, 2017, 07:26:08 AM »
This looks like a piece of equipment designed for every short term homebrewer who brewed a couple batches, hated all the cleaning and immediately departed from the hobby. The problem with that concept is that there's still every other piece of equipment to clean and a bucket is probably the single easiest piece to clean.

59
Ingredients / Re: Fishy Hops?
« on: September 18, 2017, 07:10:17 AM »
Seaweed sounds like the hops might not have completely dried and have some mold or mildew growth.

60
All Grain Brewing / Re: Multi step infusion mash
« on: September 12, 2017, 07:50:29 AM »
Definitely a weird way to work out an infusion mash.

I don't consider a step mash indispensable for a wit (although I would probably do one) but if you want to do one an easy way to work this out is with beersmith. It has profiles for equipment and mash schedules that will adjust to the recipe to help target volumes and water temperatures. It will take a few brews to dial in but if you're a math adverse brewer like myself it's a big help.

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