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Messages - reverseapachemaster

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676
Keep in mind that when the compressor kicks off the refrigerant in the lines keep doing their job of pulling heat out of the interior of the freezer so the temperature will never stay frozen (no pun intended) at the bottom set point. It's going to continue to cool down. That effect will be greater the less mass you have inside the freezer. If you're testing an empty freezer then the air inside will do little. Filling it with carboys of beer (or other mass) will help stabilize temperatures when the freezer kicks on and off so you'll see less of a swing and need to kick on the compressor less frequently.

677
Beer Recipes / Re: Dark Mild recipe and Yeast choices
« on: June 08, 2016, 02:23:46 PM »
I'd opt for WLP023 of the two yeasts myself because it's a more flavorful yeast but 002 attenuates a little less and would leave behind more malt presence which is more in line with your goals.

678
Beer Recipes / Re: Cherry Wheat
« on: June 08, 2016, 02:15:09 PM »
Any low hopped American wheat recipe will be a fine base. 40-60% wheat malt, the rest pale malt. IBUs 15-20 with little to no late addition hops. Could use a small, light addition of late boil hops but it's going to get covered up with the hops. Any neutral ale yeast would be fine (e.g. 1056/US-05). Just stay away from hoppy wheats or some of the newer "session wheat" beers which are the same thing. Too much bitterness will clash with the acidity in the cherries. Too much hop flavor will compete with the cherry flavor.

I wouldn't avoid cherry juice concentrate as much as I would those artificial cherry flavorings.

679
The Pub / Re: BMC now truly is BMC
« on: June 08, 2016, 02:10:09 PM »
If I read that correctly Coors will be completely removed from MillerCoors so AB InBev is just picking up the Miller side of that joint venture. That would definitely make them a BM though.

680
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 07, 2016, 03:14:27 PM »
Nothing wrong with having brews you like and not feeling like you need to go beyond them. Sometimes I wish I spent more time dialing in recipes and less time moving from new recipe to new recipe.

681
All Grain Brewing / Re: How do I start all grain brewing
« on: June 07, 2016, 03:06:56 PM »
At its core you are just:

1. Adding hot water to milled grain;

2. Letting it sit (mash);

3. Draining the liquid;

4. Repeating steps 1 and 3 (batch sparge);

5. Combining all the runnings to boil.

Beyond that you need to know water volumes, water temperatures, vorlaufing and very little water chemistry. Brewing software easily helps calculate volumes and temperatures. You don't need to know water chemistry right away.

Vorlaufing is not a difficult process. You're just draining some of the runnings and adding it back to the top of the mash until the runnings drain without grain particles. Then you permanently drain the mash tun.

682
The Pub / Re: How bout them Pens
« on: June 07, 2016, 02:45:37 PM »
Jim, can you imagine the poor baseball fans that have to watch 162 games and then the olayoffs, ending in the World Series to figure out who the best team is? If MLB really wants to fix the game, shorten the season. There is no reason to play that many games except to see who can survive playing 25 games a month or more. Even hockey and NBA seem long at 82 games plus  post season. Not really a huge NFL fan, but I will always root for the Browns, but they have it figured out. 16 games plus playoffs. Even better would be like English Premier League soccer as well as all other countries top flight leagues: play every team twice, best record after 38 games is the best team. Quite simple, really, if not also a longish season

The number of MLB games is part of why baseball is an accessible sport and tickets can be had for games for less than $20. If the number of games were cut then owners would raise ticket prices and cut out a lot of fans. If major league seasons are reduced then the minor league seasons would be reduced as well and the same price increase would occur. That would dry up a lot of the minor league teams situated in rural areas where people aren't going to pay $20/ticket for an AA team when they can see the local high school play for free.

Also, the number of MLB games have a near religious meaning within baseball. I don't think they could change it even if fans were willing to absorb ticket increases.

683
Not sure I understand the impetus to brew that kind of wort and then add some of those yeasts. If you're brewing saison wort why not experiment with different saison yeasts? Lots of good options on the market these days in the saison/farmhouse realm. I'm not sure US-05 is going to net anything you haven't already tasted.

684
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 03, 2016, 02:53:05 PM »
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.

I find 3711 too bland at cooler temperatures for my tastes.

685
General Homebrew Discussion / Re: Glasier or Primo water?
« on: June 02, 2016, 02:36:37 PM »
Looking at the primo machine at my local Kroger it appears to only filter the water but I can't tell for sure. I also can't figure out how to pay for the water and neither can any of the employees apparently. So I end up buying store brand water.

686
Events / Re: Sightseeing at the Conference
« on: June 01, 2016, 02:30:54 PM »
The places they filmed The Wire look nice...

687
Going Pro / Re: Starting wage for Cellar position?
« on: May 31, 2016, 04:40:34 PM »
Find a local brewery of comparable size and ask the/one of the cellar workers what they make. The wage difference between comparable local breweries is likely minimal. I'd be surprised if it's much more than minimum wage.

At that level I would expect the brewery to already know what they expect to pay you without asking you for input. After all, there are so many people begging to do this work for free the breweries have little incentive to pay more than minimum wage.

688
I'm just here to sneer.

689
Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 27, 2016, 02:24:52 PM »
Are we sure this can fairly be called beer?

690
All Grain Brewing / Re: Berliner Wiesse
« on: May 26, 2016, 02:31:50 PM »
If you would like to speed up the souring process a bit and create more acidity (and don't mind a mixed fermentaiton going on) then you may want to consider pitching the dregs of a few commercial sour beers that you enjoy the flavor profile of. These will help to increase acidity and deepen the complexity with the depth of microbes added depending on the bottles.

Although if he goes that route there is a good chance the sour beer contains brett which will continue to attenuate in the bottle and result in overcarbonation/bombs.

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