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Messages - reverseapachemaster

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676
All Grain Brewing / Re: Should I dryhop? - what say you?
« on: November 15, 2015, 09:13:43 AM »
It's not going to get more hoppy with time although carbonation will help bring some of that forward. You probably need to dry hop if you feel the hop character is underwhelming right now.

677
Commercial Beer Reviews / Re: Clown Shoes "Ohio" Unidragon RIS
« on: November 15, 2015, 08:39:38 AM »
I've tried two or three of the beers. It's widely available here and my wife's coworkers give them to her as gifts. They're fine but priced a few dollars above their quality IMO.

678
Going Pro / Re: Commercial and Homeowners Insurance Nano-Brewery
« on: November 12, 2015, 07:53:26 AM »
I guess the only value to a dishonest policy is if one needs to show a policy exists for home or business purposes but even then the value is probably outweighed by the risks involved. Not only will the policy likely be voided the second a claims adjuster seems the home and business on the same property but there may be fraud problems (both civil and criminal) that have negative effects on mortgages, business loans, brewing licenses and so forth.

Have you talked to insurance brokers rather than actual insurance carriers? Brokers are more likely to know the carriers who will write custom policies in your state or the common ways people improve their ability to procure coverage. I would imagine somebody covers these types of arrangements in your state. People with home baking or catering businesses probably know some of the brokers who work with these policies. Your coverage needs are different because you're serving/selling alcohol and running a manufacturing plant but many of the other coverage challenges are the same.

679
Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 11, 2015, 08:11:39 AM »
SO my local brewmaster and instructor for beer/wine/spirits of the world at a local college argues that Blue Moon is a Hefeweizen not a Wit bier... any comments?

It doesn't taste like either to me but if I had to pick it would be a wit. Wits and Hefes do not appeal to the american masses the way Blue Moon does. My wife loves Blue Moon but would not like a Belgian Wit or a Hefe. I would consider it an 'Americanized' wit although they refer to it as Belgian White. It doesn't have a belgian yeast character which is key.

Malts: Pale, White Wheat, Oats
Hops: Blend of Imported and Domestic
Our Twist: Valencia Orange Peel , Coriander
IBUs: 9
Original Gravity: 13º Plato
ABV: 5.4%

A Hefe would not use oats and would not be spiced.

Agreed. Even by American hefeweizen standards it's still well outside the category.

I'd wonder what this guy thinks is a hefeweizen.

680
have an old authentic German immigrant in my basement crushing my grain

The problem with the kit isn't the yeast strain; it's the lack of old authentic German immigrant.

Get it together Marshall.

681
General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 09:20:56 AM »
If mash hopping has no effect then what is different about FWH that makes its presence known in the beer?

682
Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 08, 2015, 08:46:25 AM »
Asian grocery stores often carry lime leaves especially if they specialize in southeast Asian ingredients (as opposed to Japanese, Chinese or Korean). Some spice shops carry them. Not sure if you have access to either type of shop in your area.

683
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 08, 2015, 08:37:48 AM »
I didn't realize that New Belgium had such a large and dedicated sour program.  After reading about it in American Sour Beers, I really wanted to pick up some La Folie. 

Also, I remembered I had a bottle of Lindemans Framboise in my basement, leftover from a mixed 12 pack someone sent me for my birthday a year or two ago. 



I've been picking up an extra bomber of La Folie for several years now in hopes of doing a 10 year vertical tasting. I'm not a connoisseur of sours to any extent but I do like that one quite a bit.
FYI La Folie is pasteurized and meant to be consumed rather fresh, so they might not age very well.

It ages fine but I don't think aging adds so much to this beer that it is worth the cellar space to hang on to it.

I dislike that they pasteurize that beer but I understand their perspective that the character of the blend is important to them and that is what they want to lock in by pasteurizing. Lauren Salazar (the gal that oversees NB's sour beers--among others) is very insistent about this point and does not want people aging La Folie.

684
The Pub / Re: Happy Friday/Saturday...what ya drinking ?
« on: November 08, 2015, 08:09:30 AM »
I could go for some elk meat.

685
Beer Recipes / Re: lambic simple recipe
« on: November 07, 2015, 09:57:14 AM »
You haven't lived until you have suffered through a turbid mash.  8)

I don't think there is a perfect way to replicate the effects of the turbid mash. It's not just getting starch into the boil. It's a multi-step mash and you have the effects of hitting those sugars and starches with a near boil for a long period of time. Having brewed lambic both with and without the turbid mash there is definitely less complexity without the turbid mash.

One way to get starch in the beer after the mash is to dump wheat flour into the boil. You need to add quite a bit of flour IMO and often when you see people take this route they are adding very little flour. If you've ever seen how thick and starchy turbid mash runnings are you would understand that adding a tablespoon or two of flour isn't enough. I'm not sure how much you need but you need more than that.

You could add the wheat to your sparge water or add it to the mash but in either case you risk poor starch extraction from the wheat without some kind of protein rest or boil (cereal mash) first. Unmalted wheat does not give good extraction without one or both. If you're using a pregelatinized form then this step has already been addressed for you.

Another idea for you is to conduct a short mash--like ten minutes. Get the starches soluble and start conversion but cut it off with a mash out after 10-15 minutes to leave behind unconverted starches and dextrins. Not sure where the sweet spot would be on time but it would need to be early and you would have to denature the enzymes to halt conversion.

686
Classifieds / Re: Sooo, any recommended ways to find a career in brewing?
« on: November 07, 2015, 09:22:26 AM »
The market is so saturated for people wanting low paying brewing jobs on the hopes of becoming a pro brewer that many breweries take in free labor under the guise of internships (until the Department of Labor decides to go on a rampage). It's hard to even pick up minimum wage when so many people are begging to do the work for free. If you can find paying work it will likely be at minimum wage. So be prepared to enjoy a job where you do manual labor at minimum wage waiting around to pick up a higher position.

There are jobs in the beer industry that are not paths to brewing that might be better suited to your existing skill set like sales, distribution or management. These jobs are probably a lot of what you left.

Probrewer.com has job classifieds. I believe the Brewers Association does as well.

687
Use a tub of water and frozen one liter ice bottles to keep fermentation temps below 70.

I've had beers spike above 70 that turned out fine, but starting out at 70+ is not a good plan.

A big thumbs up to 3522, though.  I typically ferment it at mid-60s and let it warm up after a week or so on bigger beers.
I fermented a hoppy Belgian wit with 3522 at 72F ambient recently and that beer turned out FANTASTICALLY. I really really like that yeast.

That yeast pairs well with hop flavor perhaps better than any other Belgian strain.

688
I am both a celebrity and homebrewer.

689
Beer Recipes / Re: Help a new Brewer find her style
« on: November 05, 2015, 03:05:26 PM »
I use the same two gallon cooler for my small batches that RPIScotty discussed. I used to do BIAB for my smaller batches but prefer the cooler because it holds a more even temperature. If you're not looking to acquire more equipment at this time then BIAB might be the better route because you probably already have a 1.5gal stockpot in your kitchen that you can use for BIAB.

It seems white/witbier and porter are your preferred styles. There are several good recipes for each on the AHA website and if you are an AHA member you can access the recipes for the NHC gold winning recipes for the past several years that will give you not only solid recipes but recipes with proven success. Scaling down these recipes or converting them to extract or partial mashes would not be difficult and I'm sure you will find plenty of help here with those tasks.

690
Beer Recipes / Re: First Saison Attempt
« on: November 05, 2015, 02:43:27 PM »
Hennepin by Ommegang
Saison Dupont by Brasserie Dupont sprl
Arthur by Hill Farmstead Brewery
Noble Rot by Dogfish Head Brewery
Saison du BUFF by Stone Brewing Co.
framboise du fermier Side Project Brewing
Nectarine Premiere de Garde Brewing

Started to doubt my own palate.  Went back and tried Arthur by Hill Farmstead Brewery, and Noble Rot by Dogfish Head,Saison Dupont by Brasserie Dupont sprl, and Saison du BUFF by stone brewing Co.  and they were exactly as I remembered.  My wife and I both feel these beers have a chewy, bread like, impression on the finish before the crisp alcohol rounds off the beer.  The personal favorite in the house is Saison Dupont by Brasserie for having a banana bread chewy sweetness with a chardonnay alcohol quality.  Even smells of chewy high quality bread.

That's interesting that you perceive those beers that way. I don't have that experience but it doesn't mean your perception is wrong or inferior. I know Saison Dupont Vieille and Hennepin do not include special b and I strongly doubt any of the other beers you mention include that malt so you must identify something else in the beer as producing that character.

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