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Messages - reverseapachemaster

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706
Beer Recipes / Re: Der Rudi! Super Alpha lager
« on: April 09, 2015, 08:55:58 AM »
I pretty much agree with everything Eric said. WY2000 will leave behind a more malty character which gives that impression of being soft especially when it is paired with a soft water profile. So for that reason I would use far less munich malt, if any, and crank up the sulfates. I would probably only use 5-10% munich at most.

707
Yeast and Fermentation / Re: 1st time pitching Brett
« on: April 09, 2015, 08:08:09 AM »
Well that sucks. Does that mean I could have to wait that long to bottle safely?


"When the going gets weird, the weird turn pro."

If your FG 1.012 when you pitched brett then I would say yes, you are going to have to wait some time.

708
General Homebrew Discussion / Re: Sanitization
« on: April 09, 2015, 07:56:38 AM »
Yes I almost always use a spray bottle exclusively to sanitize. Carboys are the exception because it's not easy to get a good coat on the upper interior with a spray (at least for me). I make a cup or so of solution and pour it in the carboy and shake it up until everything appears well coated. When I pour out the excess solution I capture it in a plastic bowl and use it to sanitize small parts or add it to my spray bottle.

I use very little star-san that way.

709
The Pub / Re: Chris Rauschuber going pro...
« on: April 09, 2015, 07:36:56 AM »
There's a lot less competition on the north side and all those suburbs expanding on the north side. It's a great opportunity. I'm looking forward to getting down to Austin next year and checking them out.

710
Ingredients / Re: flaked oats
« on: April 08, 2015, 06:18:07 AM »
I've used quick oats from the store with no problem.

711
General Homebrew Discussion / Re: bad batch
« on: April 08, 2015, 06:14:58 AM »
How much priming sugar was used?

712
The Pub / Re: AHA governing committee elections
« on: April 07, 2015, 07:45:28 AM »
Maybe you could have run ads about how you brew the hard way.

713
Beer Recipes / Re: Batch-sparged duo: Wee Heavy - Sour Deflowered
« on: April 06, 2015, 08:36:50 AM »
I have a hard time imagining peat malt working well in a sour beer. Sour beer can have a mineral component to the flavor as the minerals in the water are more exposed by the dryness and acidity. I would be concerned that the iodine flavor of peat would come across as a very harsh mineral and salt flavor.

I don't think he intends to peat the sour.

I clearly missed that the peat malt was going into a separate mash. The fear of a peated sour turned my stomach so quickly I could no longer read properly.

714
Hop Growing / Re: Container hop growing
« on: April 06, 2015, 08:34:47 AM »
I found the hops need a lot more water and fertilizer/mulch than I expected. I underestimated their growth both above and below the ground. Hops are voracious growers and once they have a few bines in the air they may deplete resources from the container soil faster than you can keep it stocked. It looks like you are a better gardener than me so I'm sure you are better prepared to anticipate the needs of your hops.

I started out growing my hops in five gallon grow bags sunk into a raised bed that I filled with soil and mulch. I thought that would give me the contained horizontal spread of containers but without leaving the containers exposed to the summer heat. The hops did grow but they grew deep tap roots and easily broke through the bags and sprawled anyway. Not as severely as they could have but I was still chasing down roots when I pulled them up this winter. I built dividers into the raised bed and replanted them in soil so they have more horizontal room and unlimited vertical room. I don't expect the roots to drill through 2" wood planks to mix horizontally but time will tell whether they grow under and back over the dividers. I can already tell that even after being pulled and replanted in the winter the crowns are much happier with their current homes.

715
I've come up with about 20 of these loopholes and since there is no concrete definition of what a tour is or what it has to entail, we're free to interpret it as we see fit until they come and take me to jail, right?

Not the way the law works but I guess that is one way to conduct business.   :o

We have a similar statutory system here in Texas where a brewery can only have a taproom with bar sales if the brewery has a particular type of license that places a ceiling on production. The normal brewer's permit limits breweries to either a limited number of free samples or they can sell a tour which includes a free glass and three or four beers. Most breweries offer "tours" a couple times a week in a 2-4 hour block in which one or two tours are offered but obviously a patron cannot be forced to walk the tour.

Whether your state regulators will permit the screen-based tour is a question for your regulators. I couldn't tell you whether you are better off taking that path and begging for forgiveness if caught or asking for permission ahead of time but you (or your attorney) should first take a closer look at the administrative rules not only for a particular definition but how the regulators are likely to interpret the meaning of a tour under the statute.

Something else to consider is that the tour is an opportunity to round people up and give them a sales pitch on more than just the taste of your beer. Will a video maximize that opportunity? Can you afford the staff time to give a tour? I am sure everybody will get extremely tired of giving the "Beer is made of four ingredients..." speech in short time but people enjoy seeing the equipment and if you can make a few merchandise sales out of the tour then maybe it's worth it.


716
General Homebrew Discussion / Re: Star-San instructions?
« on: April 04, 2015, 08:42:56 AM »
I don't know for sure about linoleum but it will definitely stain the coating on formica countertops. I would assume the same will hold true for linoleum.

717
Ingredients / Re: Using coffee in stouts - what works best?
« on: April 04, 2015, 08:30:15 AM »
I steep about 6 oz's of dark roast Colombian decaf (home roasted)in a pint of 160F water, for an hour or 2, then strain the liquid into the keg directly.  Works every time.

What's your roast profile on the Colombian? I recently picked up a mix pack of beans that included a few south American origins but I don't have much experience roasting out of that region.

718
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 03, 2015, 07:53:10 AM »
Congrats winners!

719
General Homebrew Discussion / Re: Brewing during the drought
« on: April 03, 2015, 07:38:11 AM »
One hopes that this is not a 30+ year drought that that Anasazi had. I have spent a few years of my life in the desert Southwest 2 or 3 weeks at a time, so many places have water can (maybe will) run out.

Last weekend I was in the LA area visiting some friends who live just north of LA near Palmdale. It's an arid climate out there but development is going up fast and bringing with it green lawns and small patches of localized farms. My immediate thought is that those developments are just not sustainable. Desert soil does not easily turn into lush green grass without a lot of help.

720
Ingredients / Re: good hop to pair with sterling
« on: April 03, 2015, 07:26:02 AM »
You could pair sterling with any of the other domestic hops that emulate the noble hop character although it won't be as assertive or exotic of a flavor combination as some of the newer noble derivative hops will provide.

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