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Messages - reverseapachemaster

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Events / Re: 2015 NHC Impressions
« on: July 21, 2015, 08:13:40 AM »
Portland would be great. So much to do in the city and you can drive a few hours and get to other great locations around Oregon (and Washington).

Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 02:37:24 PM »
If you find Flemmish reds with body it's because they have been backsweetened or blended with non-sour beer. It's just not traditionally appropriate for the style.

I believe blending sour beers with newer, non-sour beer is actually a traditional practice. On the other hand the sweeter sour beers that people like today are often back sweetened with artificial sweeteners like aspartame .  From what I've read it would be acceptable to add a little body by blending in some younger beer. I think a little bit of body in a Flanders red would be fine as it's not a Lambic or an American sour ale.

I did a poor job of stating my point. I did not mean to suggest blending or sweetening the sour beer is not traditional.

What I should have said is:

A Flemish red would not typically have much body unless it has been backsweetened or blended with non-sour beer. There is absolutely nothing wrong with blending. I'm not a fan of the reds I've tried that were backsweetened but there is some tradition behind sweetening sour beer as well.

Ingredients / Re: Jarrylo hops
« on: July 20, 2015, 02:31:23 PM »
A recipe just went up on the site for an azacca/jaryllo pale ale for anybody looking for an idea how to use these hops.

I got both azacca and jaryllo when I renewed my AHA membership a couple months ago. They are probably making their way into a saison or BPA...or both.

Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 07:53:30 AM »
If you find Flemmish reds with body it's because they have been backsweetened or blended with non-sour beer. It's just not traditionally appropriate for the style.

Yeast and Fermentation / Re: Yeast question for a sour
« on: July 19, 2015, 03:09:07 PM »
Some evidence suggests saccharomyces is generally effective in the 3-4 ph range so strain selection may not be terribly important for acid tolerance. I can tell you personally that I have fermented beers in this range with both 05 and 3711.

Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 19, 2015, 03:07:06 PM »
Well the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.
I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.

Not all of those probiotics are the same. Right now I have some l. acidophilus from pills I bought at a local health food store that is sluggish. It took about three days to stop souring around 100F and it cut out at 3.6.

Beer can only get so sour before the bacteria will create enough acid to knock themselves out. The race to get quick souring isn't about getting the wort more sour but about production speed. That's helpful for kettle sours and other early lacto fermentations.

Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 19, 2015, 02:57:10 PM »
Just an update...gave up on my poor starter last week but it's been sitting in my (hot) garage for a week. Noticed yesterday there is a big white furry thing on the surface. I'm dumping this anyways but curious what it is.

A pellicle if the wort soured or mold if it didn't.

Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 19, 2015, 02:50:04 PM »

WL has a credibility problem. Growing yeast in a pouch doesn't help that.
Am I missing something?

Maybe the trois blend issue with the Saccharomyces?
Why is that a credibility problem? According to the explanation from WL on line they changed the name of the product when they became aware of the true nature of that yeast.

Some of the early answers they gave was that they were aware it wasn't brett but labeled it as brett anyway. They only changed it after getting called out. Then suddenly there was a study they just happened to be doing to fix it.

Same people who looked at Trois took a look at their lacto offerings and found yeast. That's a problem for people trying to sour wort or beer.

Both of these issues have appeared in a matter of months. Who knows what other problems are floating around in their products. I don't know that growing yeast in a pouch is the solution. I'm not even sure for what problem it is a solution.

Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 11:33:19 AM »
WL has a credibility problem. Growing yeast in a pouch doesn't help that.

All Grain Brewing / Re: Mash ph too low?
« on: July 18, 2015, 11:22:39 AM »
If your mash was really at 3.2 it would be intensely sour. 3.2 is low even for sour beer. Did it really taste that sour? If not then your ph meter may not be properly calibrated.

My expectation, if the mash was really at 3.2, is that you got little to no conversion.

General Homebrew Discussion / Re: Moving to Denver
« on: July 18, 2015, 09:05:59 AM »
Will you be able to afford a house anywhere in Denver? It's a pricey house market. I'm looking at a move myself in three years.

The Pub / Re: Growler Fills
« on: July 18, 2015, 09:01:53 AM »
Here in Texas growlers can be filled by bars/stores with beer/wine permits (no liquor) and breweries with brewpub licenses. 64oz. fills are normally $8-10 depending on the beer and location. It's a little more expensive than a six pack but it only makes sense for getting beers that aren't available in bottles/cans. Often the beers I get that are offered in a retail package are expensive bombers and it's actually cheaper to get in growlers.

IMO you're getting screwed on growler prices. I don't know if there are laws that make it prohibitively expensive to sell for less but I wouldn't pay those prices. I would not pay those prices.

All Grain Brewing / Re: Saison has zero bitterness
« on: July 18, 2015, 08:41:54 AM »
Not enough late hops in the recipe and not enough bitterness for that much vienna.

If you have an IPA kegged I'd blend in some of the IPA.

Otherwise I think gypsum is the way to go. Try to accentuate the bitterness and dryness. If you can get the bitterness to pop up maybe add some hops in the keg.

If gypsum just doesn't cut it another option for you would be to add some lactic acid and try to bring balance to the beer through tartness.

I toured Boulevard a couple weeks ago and the tour guide brought up the partnership with Duvel Mortgaat. He said nothing has changed about the brewing operations except Duvel Mortgaat has helped with distribution and they are helping to finance an expansion at the KCMO brewery. I am sure there is more to the relationship but outside of that brief discussion you would never know Boulevard had a parent company.

All Grain Brewing / Re: Oak chip usage
« on: July 15, 2015, 10:58:26 AM »
If you haven't bought the chips yet I'd suggest opting for cubes. Just as easy to work with but you'll get better flavor extraction.

0.5 oz. is probably the right amount. If you are using chips I'd think about giving them a boil first to pull out some of the tannins so you're getting a more balanced oak profile. Give them a few days in the beer and start tasting daily. Pull them the day the beer tastes right.

Oak chips are intended to produce a fast oak flavor that tastes like oak right away. That's why you get a lot of surface and little interior wood. It's the taste from the surface of the wood. Cubes and other thicker oak products will produce a more complex oak character because with time you can draw out some of the untoasted compounds and oils within the wood. It takes time to draw them out and to integrate well within the beer. But if you're just looking for that sort of woody oak character and the char/toast flavor then chips might be fine for what you need.

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