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Messages - reverseapachemaster

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All Grain Brewing / Re: Mash pH and light beers
« on: March 03, 2015, 04:11:18 PM »
+2.   I shoot for Saison- 5.2,  other pale beers 5.2-5.3,  APA/IPA  5.4,  darker beers 5.5-5.6.

This is pretty much what I do. I target 5.3-5.4 for pale beers that aren't saisons or lagers. Pale lagers I target 5.2. Otherwise I generally follow the same targets.

General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 03, 2015, 04:07:48 PM »
I seem to think you said in the thread about yeast starters that you are using 001/1056. It's not the most flocculant strain but tends to clear up with cold crashing. I wouldn't make the leap to filtering beer without first trying cold crashing, kettle finings and gelatin.

General Homebrew Discussion / Re: 4 hours in the sun
« on: March 03, 2015, 09:25:41 AM »
Taste and see.

General Homebrew Discussion / Re: Looking for feedback
« on: March 02, 2015, 08:04:15 PM »
If this thread survives long enough then you'll get that one guy who comes along to tell you nobody else knows what they are talking about because he made it on a fifteen gallon system under some unique circumstances and casually ignores that for every one of him there are a thousand homebrewers who tried it and couldn't make it happen. It is very difficult to find success manufacturing a heavily regulated product on a near hobby basis.

Spend some time learning to brew on the system you have, learning about brewing and perfecting a business plan. See where you are in a few years.

Personally I don't have any interest in buying kits so I wouldn't be much of a customer but I would have concerns about recommending people shop at a site where the kits are crowdsourced for the reasons people have expressed above.

One can expect that as soon as the site opens to brewers submitting recipes there will be a race to submit the BCS recipes, CYBI recipes and any clone recipes (regardless of accuracy) because those are most likely to sell. There will probably be 100 variants of Janet's Brown, BVIP, Pliny, etc.

So I am probably in the minority here but.....what would happen if you went ahead with your competition plans as usual? 

Maybe a nice criminal record for all involved...

I disagree with OP's interpretation of the state police's interpretation of the statute. The state police says you cannot present homebrew to the general public, not that you cannot do an organized competition with prearranged judges. It does seem like a people's choice where general attendees taste and pick their favorite would be impermissible.

Talk to whatever office in the state police agency that issued the advisory opinion and see if they can clarify their position for you.

Edit: If this is not the agency that normally regulates alcohol in your state then you should also contact that entity and try to get the two agencies to reach a single interpretation of the law.

Guys, I really don't think this is gonna happen.  If we do that, why not an area for IPA?  Brown ale?  If some of you want a separate area, give me reasons I can take to the other mods.

That's exactly why there doesn't need to be a separate section for sours. This forum doesn't move so quickly that further atomization is necessary. A thread can stay on the first page of any of the existing sections for weeks or longer.

Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 10:41:26 AM »
The details of OP's brewing environment certainly reflect upon his or her experience pitching without a starter. This is a case where the brewer is receiving a solid amount of extremely fresh yeast of a strain that is very reliable for producing relatively clean beer. Changing any of those factors could give significantly different results. I suspect if OP selected a less popular strain OP may find the yeast to be not quite as fresh. That is certainly the case at the local shops in my area. Similarly, a more sensitive yeast strain or a more expressive strain may not respond so amicably without a little help. So to the extent that OP's experiences accurately reflect his or her contention that a starter is unnecessary I would question that contention's value under any other conditions. 

There might be a lot of people out there who wouldn't even contemplate a buyout now but after twenty years of cleaning mash tuns might feel differently.

I also would not be surprised to see more consolidation and acquisition in the industry into the future due to the way breweries are being financed. There is a growing number of breweries being financed through equity sales to professional and semi-professional investors who want to capitalize on the growth in the industry and have no problem selling out the brewery to cash out. There are too many people desperate to open a brewery without the capital to do it that are getting into terrible deals with equity investors who own and control so little of their business that they are in a position to find themselves without a brewery when the investors decide to liquidate or sell.

General Homebrew Discussion / Re: Brew Weekend 2/28
« on: February 28, 2015, 10:02:03 AM »
No brewing for me, just finishing up propagating the yeast strains in my fridge so I can keep them going until I have space to brew again. Right now WY2000 is in the flask.

General Homebrew Discussion / Re: bulk rhizome purchase.
« on: February 28, 2015, 10:00:22 AM »
Thyme Garden sells both regular rhizomes and rooted cuttings. I believe Great Lakes sells rhizomes and second year plants that are rhizomes planted and grown through a year.

Classifieds / Re: Who do you buy from ?
« on: February 27, 2015, 08:29:14 AM »
Hopsdirect or Freshhops for bulk hops. Farmhouse Brewing Supply does a lot of four ounce packs and seems to always have some on sale that I can pick up on the cheap to play with.

Otherwise I've been happy with prices and quality from More Beer and Adventures in Homebrewing for grain and equipment. Otherwise I buy locally.

Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 08:53:22 AM »
If a description bought you a 43 then you should keep running with that description.

Yeast and Fermentation / Re: What kind of beer would these make
« on: February 26, 2015, 08:36:30 AM »
I tried fermenting a beer with a probiotic with a similar mix. It didn't turn out well. Not sour. It didn't taste like anything. Even the grain flavors disappeared.

did it ferment out on its own or not?

Yeah it fermented out but it just didn't taste like anything. Like you poured a splash of brown ale in a pint of carbonated water.

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