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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Kolsch W-177
« on: May 26, 2016, 02:28:12 PM »
Good job whipping cancer's ass.

Ingredients / Re: Brewing with Tea
« on: May 26, 2016, 02:26:04 PM »
Rules for using coffee in beer are pretty much the same for tea. You can add the tea in all the same ways and should be mindful of contact time to avoid extraction of undesirable flavors and too much tannin.

Info I've gleaned from breweries that make good beers with tea are to target 0.5 oz tea to 1 gal of beer with a cold preparation for 24-36 hours. Adjust those volumes for the boldness of flavor in the beer and tea respectively. It's better to use a decent amount of tea and pull it out of the beer early than use too little and let it sit too long to try to get more flavor extraction.

Beer Recipes / Re: Dark Lord
« on: May 26, 2016, 02:16:51 PM »
There was a recipe in BYO at some point that people say is pretty close.


You could set redirects from the old links to the new in your .htaccess with very little effort.

Zymurgy / Re: Zymurgy Live: Brewing Local with Stan Hieronymus
« on: May 25, 2016, 02:37:59 PM »
WebEX is pretty common for video conferencing. I've used it quite a bit and never had a problem.

I'm kinda wondering the same as the OP, except mine has been in for 11 months or so already.  It is around 1.018 last I checked and has only dropped a few points in the last several months.

Forget the gravity reading. How does it taste?

It's hard to say what kinds of flavors might be created by manufacturing oils, especially if the SMB reacted with it, but I don't think what you describe is inconsistent with what I would expect.

Isopropyl alcohol is good at dissolving oils. I'd clean the outside with it and run as much as you can through the chiller to get out any residues that might be present. Then wash it like heck with water at least until it no longer smells like isopropyl alcohol. Then try testing it in water and see if that tastes different from prior tests. If it's different then that strongly suggests that as your cause.

Unfortunately if that's the case you probably can't cure that batch of beer. If the filter barfed up a bunch of sludge into the beer then maybe it will settle out with time.

All Grain Brewing / Re: where did I go wrong
« on: May 24, 2016, 02:26:32 PM »
You could add extract to the beer to increase the fermentables that you ended up not receiving from the mash.

I've dumped a few due to infections. It happens.

All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 02:58:43 PM »
I just use my vacuum cleaner to suck out all the air. Seems to work fine for me.

The Pub / Re: AB is making a Kölsch?!
« on: May 23, 2016, 02:42:50 PM »
It's been a long time since I've had Ziegenbock but I'll admit to having drank more than a few in my younger days. It's pretty much Shiner Bock.

My guess on the name is that they have Ziegenbock licensed as the brewery so it was easier to keep that name for the kolsch than pay to register another brewery name. I could be wrong.

Yeast and Fermentation / Re: Starter Water Treatment
« on: May 20, 2016, 02:20:15 PM »
I make starters using excess wort from prior batches that I boil down to a higher gravity and freeze (and then dilute and boil for the starter). It already has the water profile from the full batch so I don't add anything to the water. I dilute with filtered water so it's low to zero chlorine.

Ingredients / Re: Valley Malt
« on: May 20, 2016, 02:13:52 PM »
I should add a couple things: it's $200 a share and in June and January you get 50# of base (choose pale or 2 row) and 15# specialty so totally of 100# base, 30# of specialty and they often throw in extra R&D malts. You always get the usual Munich, Vienna, roasted barley, rye etc. But you also get some cool fun stuff: cherrwood smoked, chocolate wheat, roasted oats etc., plus heirloom varieties.IMO this stuff is spectacular and a step above any commercial brands. Really an incredible value.

At that pricing it's really not too different from prices on anything at local shops unless you manage to get a discount for buying by the sack.

All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 19, 2016, 01:47:38 PM »
I'd use vienna or just use more MO.

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