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Messages - reverseapachemaster

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61
General Homebrew Discussion / Re: Brew Guru for PC?
« on: January 17, 2017, 09:28:02 AM »
There are some extensions for chrome that let you run android apps in the browser. I think there is also some standalone software that does it as well.

62
Extract/Partial Mash Brewing / Re: Allagash Confluence Ale
« on: January 14, 2017, 10:29:02 AM »
It's not a terribly complicated beer to make and the Allagash website gives a lot of details. The issues are working with brett and the time involved in the beer. When brewing with brett you need to be twice as careful about regulating oxygen exposure and thrice as careful about sanitation.

There are plenty of non-brett Belgian pale ales you could brew while you learn about brett and dealing with it in your brewhouse.

63
I may never brew a batch larger than six gallons and feel okay about that.

64
The Pub / Re: Uline
« on: January 14, 2017, 10:15:01 AM »
You can use their catalogs as packing material.

65
My unpopular brewing opinion is that a small amount thread derailing is a good thing.

66
The Pub / Re: Sierra Nevada Sidecar
« on: January 13, 2017, 08:53:22 AM »
I just had a pint and I must say I enjoyed it! Not overly citrus-y, but it was there. Almost like a hoppy shock top, but way better.

Not a ringing endorsement.

67
General Homebrew Discussion / Re: Denver, Colorado
« on: January 12, 2017, 09:21:00 AM »
Post

If you want Post you owe it to yourself to make it to the brewery and eat their food. Hands down the best fried chicken I've ever had.

68
Beer Recipes / Re: brett beer
« on: January 11, 2017, 09:39:25 AM »
I simply don't want too much barnyard. I think you are referring to the Drie, but that seems to be unobtainable.

You have to sit on all brett beers for a long time before the barnyard and other typical brett flavors appear.

69
General Homebrew Discussion / Re: Denver, Colorado
« on: January 11, 2017, 09:28:24 AM »
Tons of breweries in Denver. One of the few cities where you can find pretty much every style brewed.

Traffic can be pretty bad so you'll make your life a lot easier picking one or two areas.

In downtown RINO is probably the biggest concentration of breweries and you can walk/short drive the area. LODO (lower downtown) has a number of bars, many with very good selections (Falling Rock, Freshcraft). There's also the area near the interstate with Prost and several other breweries. There are several areas south of downtown with good brewery options.

My favorite sight seeing in Denver is to sit at a brewery where I can see the mountains while I drink good beer. Maybe you have more ambitious goals.

70
Beer Recipes / Re: brett beer
« on: January 10, 2017, 09:26:15 AM »
Why finish with French saison if you plan on souring

Good point. What would be the lowest pH a saison yeast can comfortably survive?

Low 3 ph (about 1/4 stick of ph range) but you need to pitch like it's a lager and give it time. Could probably pitch less if the yeast are active from a SNS starter.

71
Hop Growing / Re: Selling hop rhizomes
« on: January 10, 2017, 09:23:11 AM »
If you're trimming anyway give it a go. Toss them up on your local craigslist and homebrew clubs.

72
Ingredients / Re: Name your hop source!
« on: January 10, 2017, 09:20:53 AM »
Hops Direct has received most of my business. Good pricing, good quality and generous measurements on pounds. I tend only to buy in pounds when I need to buy hops to age for sour beer or something to keep in the high alpha range for bittering other beers.

When I need smaller portions I tend to buy from Farmhouse in their four ounce packs. I don't fear buying his older supply and often can pick up hops by the ounce around $0.60-0.80/oz. Never had a problem with the quality on the older hops but if I needed them for IPAs or pale ales I'd probably buy fresher stock.

73
That beer is pasteurized before the cherries ferment out so it retains a sweet cherry juice flavor. You definitely need to cut off fermentation completely before adding the cherry juice.

74
Beer Recipes / Re: brett beer
« on: January 09, 2017, 09:50:31 AM »
Any of your options are fine. An all-brett beer should reach a stable FG in under two months.

All-brett beer recipes basically follow the same rules as any sacc beer. The only meaningful difference IMO is brett beers can be somewhat flabby and really benefit from some bitterness and tannins, like a brett IPA, or a moderate amount of acidity. If you're adding sour cherries then you'll likely have a good amount of acidity and tannins, particularly in a pale grist.


75
General Homebrew Discussion / Re: Corn syrup fermentated beverage
« on: January 08, 2017, 12:26:17 PM »
I wouldn't expect to get much flavor out of it on its own. It's just corn syrup (which is mostly flavorless) and a little vanilla and salt.

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