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Messages - reverseapachemaster

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691
Yeast and Fermentation / Re: Roeselare
« on: July 30, 2014, 08:46:49 AM »
That is a ridiculously good price on fruit. Well worth the four hours of driving. It's not like the drive is even a terrible one.

692
Yeast and Fermentation / Re: Unfiltered beer
« on: July 30, 2014, 08:44:19 AM »
That unfiltered beer may be cold crashed and/or centrifuged, which helps clear out the beer before it gets into the bottle. So even though some of the yeast and other compounds that would be removed by filtration remain, they remain at lower levels than what you have in the typical homebrew.

693
Kegging and Bottling / Re: Bottle Labels
« on: July 30, 2014, 08:41:19 AM »
Also, don't forget that a local printer might be able to produce a quality label at a very reasonable price.

694
All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 30, 2014, 08:40:07 AM »
Cool debate! Let's see if I understand the scientific side. I put my yeast sample in a 2L starter wort and put it on a stirplate, opening of the flask covered with foil so O2 can get in, right? Then it stirs, and yeast uptake O2, build their sterols, bud, multiply, consume sugars, done. Done meaning that its now beer minus hops. Its still in the flask with exposure to O2 and stiring. Science is saying that it won't oxydize?

If that's true why not put my 5 gallon beer batch on a big stirplate with exposure to O2 and let it go till its all done. Or why do we worry about exposing our finished beer to O2 when we rack it, bottle it, keg it? Why do they sell O2 scrubbing bottle caps?

The study quoted a couple pages back says unhopped beer doesn't present oxidized flavors, which is why it wouldn't work for your five gallon batch of hopped beer.

FWIW, the study linked earlier said unhopped beer did not display "typical staling flavors" with reference to the staling flavors one gets from oxidized hop compounds. The study looked at the shelf life of well treated beer with regard to hop compounds.The study did not discuss staling or oxidized flavor compounds resulting from oxidation of any grain-based compounds in the beer. Nor did it review beer subjected to the oxidizing environment of a stir plate. The conclusions of that particular study are inapplicable to the issue of decanting a starter.

695
An ESB shouldn't have a strong note of diacetyl so if what you are tasting reminds you of an ESB it is likely just the use of MO and not diacetyl.

A good test for diacetyl, mentioned above, is to look for an oily sensation on the tongue like you just rolled raw butter on your tongue.

696
Events / Re: 2014 GABF
« on: July 30, 2014, 08:09:14 AM »
I am flying from Los Angeles.  $300 airfare...another $300 in hotel expense...while I have tix for Saturday, it is so outrageous that more than 1,000 tickets are onsale---at twice face value---on StubHub less than 12 hours after the members pre-sale.

Before I could even finish my transaction on ticketmaster I looked at stubhub and there were already tickets for sale at $300. I think that was like fifteen minutes into the sale.

697
The Pub / Re: Whiskey
« on: July 30, 2014, 08:04:26 AM »
It's a good reason why many new distilleries are also putting out a vodka or rum that doesn't require any long term aging.

698
Events / Re: 2014 GABF
« on: July 29, 2014, 09:23:34 AM »
Picked up two tix to the member's only session. I plan on spending other time at the special events around town.

699
Beer Recipes / Re: Eisbock help
« on: July 29, 2014, 08:12:33 AM »
Ice concentration is a function of temperature. If you can only get down to regular chest freezer temperatures (or worse, fridge-freezer temperatures) then you can pull out quite a bit of water but you'll still end up around the mid-teens in ABV. Like any other beer, your hydrometer will help you judge how the ABV is changing. Taste will also help guide whether you have concentrated it enough for flavor.

700
Ingredients / Re: Blackberries in a Saison with Brett
« on: July 29, 2014, 08:06:53 AM »
I also agree about the 1 lb/gallon ratio. I used blackberries in a sour beer at this ratio and the flavor came through nicely. The flavor isn't quite as articulate as raspberries but overall very tasty.

If you decide the one pound wasn't enough to get to the level of blackberry flavor you wanted then the easy solution is to just add more.

P.S. be prepared to siphon through a filter to keep all the broken down fruit material out of your kegs/bottles.

701
All Grain Brewing / Re: A little brown sugar????
« on: July 29, 2014, 07:55:16 AM »
American brown sugar is just plain table sugar sprayed with molasses. So there is very little actual flavor component on the brown sugar itself. If you want that molasses flavor you need to add molasses or a different unrefined sugar. You can find various unrefined sugars at regular grocery stores but ethnic stores will be your best choice to find them cheaply and sometimes unique options.

702
General Homebrew Discussion / Re: Water
« on: July 29, 2014, 07:51:05 AM »
I buy RO water and adjust it in Bru'n Water. I have pretty good luck using the basic profiles for most beers. On a few beers I use specific location profiles (like Plzen) or modify one of the basic profiles. It is far and away the best water adjustment software I have used.

703
General Homebrew Discussion / Re: Insurance
« on: July 29, 2014, 07:43:55 AM »
What is the term of this insurance?  Is it per event? Per year?  What about new members?

I think the idea is fantastic, but simple details like these need to be spelled out.
Agreed.

What about clubs (like ours) who have members as well as 'free loaders'. How are the free loaders accounted for? For instance, we have 55 paid members and approximately 35-50 more free loaders who are very hard to keep track of. They don't think they "use the club enough" to pay dues or declare their name/email but will come to every outside event we have (non - meeting events). What then?

Review of the actual policy language would be necessary to determine how the coverage treats these people. I would assume that, generally, they would be treated like non-member guests brought by members or guests at a public function. Typically under an insurance policy the non-members would not be protected from liability from something they do to another person or property but the club would be covered for liability to those non-members or to those harmed by the non-members who come after the club. But commercial policies are often less standardized and are interpreted differently than homeowner or personal auto policies so without the actual language it is impossible to accurately address this issue. But certainly one that needs to be addressed because this is an issue for many clubs.

704
General Homebrew Discussion / Re: Upgrading Homebrewing gear!
« on: July 29, 2014, 07:29:16 AM »
You definitely need a larger kettle if you plan on doing even five gallon batches but you should really think about the maximum size you might want to brew in the future because it's cheaper to buy one big kettle now than a medium sized kettle now and a bigger one later.

You could use a fifteen gallon kettle as a mash tun and use your five gallon kettle to heat sparge water, at least on five gallon batches, but it's a set up you will probably get tired of quickly. You will need a third vessel to hold the runnings while you drain the mash and sparge. Then you will have to clean out the kettle before you can dump all the runnings back in and start the boil. You will spend considerably more time having to clean before the boil and you will lose heat in your pre-boil wort while you clean so it is less efficient in both time and money.

The huge exception there is if you have any desire to mash in the brew in a bag (BIAB) technique. Then you really only need the large kettle. You can do no-sparge BIAB all in the large kettle or you can do something more akin to the traditional set up and mash in one kettle and use the other kettle you have for heating sparge water. Then there's no need for a third vessel because all the runnings stay in your kettles and the grain is easily and quickly dumped by removing the bag.

705
The Pub / Re: Pumpkin Beers...
« on: July 26, 2014, 07:54:00 AM »
I am looking forward to fresh hop beers released in April.

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