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Messages - reverseapachemaster

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676
I bottle a lot of out one gallon jugs. I use a mini-autosiphon and rack into a smaller bucket I drilled to fit a bottling bucket spigot. Not sure why you couldn't get the siphon to fit in the jug but you could always do the old siphon trick with water in the tubing to create a siphon rather than using an auto-siphon.

677
The Pub / Re: How far to closest brewpub?
« on: March 13, 2016, 09:27:29 AM »
About one mile to a commercial brewery but about fifteen miles to the nearest brewpub.

678
It should not be too long before some of the newer public domain varieties become available to us as rhizomes but you're probably a year or two early (maybe more). If you can get Pacific Gem then that's probably your best shot right now at what you are after.

679
General Homebrew Discussion / Re: finishing Belgian beers
« on: March 10, 2016, 10:26:41 AM »
I lager for a brief period of time. Ideally I would lager for much longer but it isn't convenient in most situations to have to reyeast those beers. I'll take a little extra yeast in the bottle over having to work up a fresh starter of yeast at bottling.

680
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 10, 2016, 10:12:19 AM »
So what is the most commercially available example of this East Coast IPA 'substyle'? I would be interested to try although the murkiness is definitely not appealing to me. If the goal is to make it murky that is just strange....

I'm not sure any of these beers are widely commercially available which is why they trade for ridiculous ransoms in trading groups.

681
All Grain Brewing / Re: Brewing Water
« on: March 09, 2016, 09:26:37 AM »
RO with salts adjusted with Bru'n Water. My local water is surface water that tastes terrible and often has high levels of calcium and organic matter. Even clearing out the chloromine still leaves an unpleasant water.

682
Ingredients / Re: ammonia caramel
« on: March 09, 2016, 09:14:03 AM »
First off: the gist of things is that 180c is a suspected carcinogen. If it were a confirmed carcinogen, it wouldn't be an ingredient in food. One hopes.
Just saying it won't kill you, unless you gorge yourself on it. In which case you probably get what you deserve.

Secondly: what's the aim of using those syrups? Flavour? Color? Both?
Reason I'm asking is this: if it's just color you're after, make your own caramel, syrup or chunks, and add to the wort until you get the color you want. Easy peasy but not at all scientific unless you have some SRM-ing equipment (which I'm guessing you don't but go ahead and surprise the pants right off me).
That whole "You're gonna lose if you don't use it" thing is just someone yanking your chain. Yes, you need good quality ingredients, but I'd wager any syrup/caramel you make yourself will dramatically outshine any commercially available concoction. It's just impractical, and messy, and it generates smoke and whatnot, so a prepaid package sounds more appealing, is all.

So: what part does it play in the recipe? Once you get that sorted out, the path will illuminate itself.

I might agree with you if the purpose of a candy syrup is color and/or a general caramel flavor. That's relatively easy if you're really talking about making brewer's caramel (common to older English recipes) rather than the candy syrups frequently used in Trappist/abbey styles. The flavor of the candy syrups is completely different and miles superior for those Belgian styles. I have experimented with every supposed technique to make candy syrups online and while I could grab one or two flavor components they were always lacking the richness and complexity of the commercial candy syrups.

683
Ingredients / Re: Blending Malts
« on: March 09, 2016, 09:05:18 AM »
I am looking at a recipe that calls for pale malt. I don't have that on hand, but do have MO and 2-row available. Can I blend these together to create a similar taste and color profile of the pale malt?

FWIW, both of those are in fact pale malt.  Depending on the maltster of the MO, it might be closer to a pale ale malt.  In general, pale malt and what's referred to as "2 row" are the same thing.  And almost every barley malt out there will be 2 row.

+1

684
If it's bubbling then it's holding a seal and there's no reason to change it out at this time.

685
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 09, 2016, 09:02:42 AM »
I think this conversation is ongoing on every beer forum/group I'm in right now with the same two arguments. I've even seen some people float rumors that whey protein is added to get that murkiness. I find that doubtful because whey protein has a pretty terrible flavor (at least to me).

I think this appearance can mostly be produced with a combination of protein haze, hop oil haze and a lot of poorly sedimenting yeast in suspension. If you don't cool the wort quickly and you don't cold crash then it's easy to get a good amount of haze. For some of these beers that look like chicken stock, IDK, there might be more at work to get them that hazy.

Personally I can appreciate targeting the smoother body with this style but at a certain level that much yeast in suspension will add yeast bite and that is never pleasant no matter how much hops are thrown on top.

686
Beer Recipes / Re: The perfect Imperial Stout
« on: March 08, 2016, 09:22:03 AM »
Jaggery or Panela is probably going to switched with brown sugar.  I think I like the nutrient benefits it will give the wort, ie potassium, magnesium, phosphorus, iron, and calcium.  2 lbs is probably what I am going to stick with, but does anyone know what kind of color contribution it will have?

I don't have a better answer on the color issue than to say it works similarly to specialty malt. A little molasses will add a good amount of brown going into black, much like black malt. The jaggery I've used was fairly light on color and contributed similarly to C30 or 40. The panela I've used has gone somewhere in the C60-80 range. Like malts, the volume you use will also play a factor in how much color contribution it has.

I'd be careful about the panela you find. Mexican panela is usually more refined than some of the South or Central American products (often labeled as piloncillo). I've bought piloncillo that was far less refined that gave beers an unpleasant mineral and metallic flavor.

687
Ingredients / Re: ammonia caramel
« on: March 08, 2016, 09:13:08 AM »
I've seen manufacturing specs from Candico (which produces some of these products and similar products) which do not identify ammonia as an ingredient. I would not be surprised if an ammonia-based compound is used as a coloring agent during the boil much as brewers in days past used other high ph compounds to color adjust their beers. Ammonia also plays a role with amino acids under heat which may also play a role in flavor development in those syrups.

688
The Pub / Re: What's the Weather Like Where You Are?
« on: March 08, 2016, 09:04:03 AM »
Serious thunderstorms today. We've already had some hail and tornadoes in the general area. The tornado sirens went off earlier today but thankfully nothing has touched down close.

689
Beer Recipes / Re: asian inpsired rice lager
« on: March 04, 2016, 08:21:36 AM »
I think it's an interesting idea although I would consider buying some of the interesting sake rice varieties rather than using regular flaked rice or dosing sake on the backend.
Alas, Japanese sake makers are more protective of their rice than German brewers are with their brewing secrets. I'm pretty sure that unless you're actually making sake commercially in Japan, that you're going to have a hard time getting your hands on their rice. Plus, the polishing process that is used to mill down the rice grains is not something that we have access to.

All that said, sushi rice will probably get you the closest.

At least some of the varieties are available through specialty retailers. I found a couple on Amazon but predictably they are incredibly expensive.

Sushi rice would be another good option though. I've had beer with sushi rice and the rice flavor really comes through.

690
Yeast and Fermentation / Re: Oxygenation and Fermenter Head Space
« on: March 03, 2016, 01:28:30 PM »
I've fermented as little as one gallon in an eight gallon bucket. It's not really an issue on headspace unless you are aging that beer for a considerable period of time (months, minimum). Eventually oxygen is going to make its way into the headspace in any fermentation vessel but it's not going to be enough to stale the beer unless given too much time. The homebrewing belief that CO2 forms a permanent barrier is not accurate. Atmospheric air, with it's oxygen content, makes its way in and the gases mix. If that didn't happen then all oxygen respiring life would die due to the blanket of CO2 hugging the planet.

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