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Messages - reverseapachemaster

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706
Ingredients / Re: oak smoked wheat malt
« on: October 08, 2015, 07:32:21 AM »
It's a smoother and more citrusy smoke than rauchmalz. It's also wheat and tastes like wheat, so there's that.

707
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 07:28:28 AM »
The WL trois is not brett but it isn't regular ol' s. cerevisiae either.

I'm not sure there is a need to make the grist any more complex especially if you are just doing it to make the recipe more complex. You could do a lot with the hop profile. Many IPAs on the market use a combination of several hops (or a lesser number of complex hops like mosaic).

It would make more sense to describe what you want IPA #3 to be than let us throw recipes at you blindly and hope you like one of them.

708
Beer Recipes / Re: Focal Banger Clone
« on: October 08, 2015, 07:22:45 AM »
It is possible that the beer is brewed with no 60 addition and only starts at 20. That's common for the hopbursting technique.

Given how tough it is to find that beer in the first place it will probably be even more difficult to find somebody who has real insight into how it is brewed or has an accurate clone recipe. You'll have to pick a direction and give it a go. There are so many mosaic/citra IPAs on the market brewed with virtually any hop schedule you can concoct that you could get in the neighborhood of focal banger with any one of them and dial in with small tweaks.

It will probably be just as important to dial in the water profile as it is the hop schedule.

709
General Homebrew Discussion / Re: How to export beer from the US
« on: October 07, 2015, 03:03:24 PM »
Generally you will need to purchase through a retailer or a brewery that not only self-distributes but is willing to figure out how to ship beer out of the country as a self-distribution. I do not see many breweries wanting that headache.

Best option is definitely finding a friend in the states with access to the beers you are after.

710
All Grain Brewing / Re: Step Mashing & Calculating Rest Times
« on: October 07, 2015, 10:16:03 AM »
When decoctions are used correctly, you can not only taste the results, but you can smell, see & feel the results.
A simple single infusion with melanoidin malt will never get you in the ballpark of a correctly-executed triple decoction mash.
It's just not chemically, or physically possible.
We can disagree about this, forever.
It's not going to change the nature of the enzymatic activity that takes place.

If you're brewing a 75% Rahr 2-row beer, that's heavily hopped, it's probably not going to benefit you.

If you're brewing a 90% Floor malted Bohemian Pilsner beer, you're going to notice the difference, without even trying.
If you're doing a festbier that's based on a high percentage of Vienna malt, you're going to notice.

How can you know when a decoction mash is done correctly, such that you gain the sensory benefits, if you do not know the formulas necessary to correctly decoction mash? How could you know whether the decoction mash was done incorrectly or inefficiently yet still produced optimum results?

I am not among those who disbelieve in the merits of a decoction mash but your defense of the process is lacking. Decoction mashing is not a superior process or even produces recognizable results merely because there are chemical or physical processes involved. I could kick my mash tun every three minutes during the mash and cause a physical process through vibration but that does not mean the beer will be noticeably different for it.

I am not sure the formulas you seek exist. Most decoction mash schedules are dialed into the particular recipe/ingredients, brewhouse capabilities and brewer's preferences through trial and error.

711
Equipment and Software / Re: Fixing My Small Batch Mash Tun
« on: October 07, 2015, 08:35:34 AM »
I don't have anything helpful to add about improving the seal but I can speak to the efficiency issue. I use the same cooler on my small batch setup and used to have really awful efficiency. I extend all mashes to at least 75 minutes (sometimes 90 for drier beer styles) and get upper 70s to upper 80s in efficiency. Might be worth giving a try.

712
Beer Recipes / Re: Two Cherry Wood Smoked Malt Recipes - Thoughts please!
« on: October 07, 2015, 08:29:57 AM »
I agree that the cherrywood smoked malt has a very sharp flavor. It's my least favorite non-peat smoked malt. I would use a deft hand adding it. I like the way Stone adds to the smoked porter but I'm not a huge fan of the smoked porter on its own.

713
Beer Recipes / Re: RO Water additions for reference
« on: October 07, 2015, 08:23:12 AM »
Can't speak to brewer's friend but I found EZwater was always significantly off.

714
The Pub / Re: Windows 10
« on: October 07, 2015, 08:18:00 AM »
My old laptop running 8 died a couple months ago and I replaced it with one running 8 and a touchscreen. I went ahead and upgraded. It runs quicker than 8 but it's sometimes clunky with a non-tablet interface. Many of the scrollbars are hidden and trying to click on them can be difficult. It has some problems with basic drivers, especially audio drivers.

Like most MS products it was released too soon and we're left waiting for basic functions to be fixed.

715
Events / Re: Austin Beer Week Oct23-Nov1
« on: October 06, 2015, 07:52:33 AM »
Get a room you two.

716
All Things Food / Re: Indian Food
« on: October 06, 2015, 07:44:49 AM »
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store.  I buy cumin seed by the pound.  perhaps I have a problem...

It always sounds like so much but if you cook on a regular basis in cuisines that use a lot of spices you move through them quickly. I bought a large bag of bay leaves a couple years ago thinking I'd never go through it and I'm almost out.

717
Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 08:48:54 AM »
I disagree Mark. While hoppy beers are no doubt extremely popular today (arguably overly so), I doubt very seriously that large numbers of brewers are adding extra hops to beers they wouldn't have otherwise, just to cover up infections. Hoppy beers are everywhere because that is the current consumer preference, like it or not.

I agree that customer preference drives the popularity of hoppy beers but not because the alternative is poorly brewed non-hoppy beer. I also agree with what I think underlies his point that if you stripped down the hops you would find a lot of beers both at home and on the commercial market that are loaded with brewing flaws. All one has to do is look at the number of breweries--often newer breweries--where people complain that all the beers are mediocre or worse except the IPA/IIPAs.

718
General Homebrew Discussion / Re: mandarina
« on: October 05, 2015, 08:31:47 AM »
MB has less oils than Mosaic, Simcoe, Citra and so on. IIRC it has about 1% or less, those others have 2 to 3 % oil. If you want an aroma punch like those hops give, you need to double or triple.

That really seems to be the rule for all the fruitier European hop varieties whether they are the new German varieties or the fruity styrian variants. Great flavor and aroma but if you want them to compete with big American or NZ/AUS hops then you need a generous hand.

719
Ingredients / Re: Effects of craft beer going global
« on: October 04, 2015, 08:18:27 AM »
Really? I know there are clauses due to poor crop years so that you get prorated amounts of what you contracted. If they can sell out from under you, what kind of a contract is that?

It's a contract to buy. If the grower has the hops then the buyer has to buy them at the agreed price but the grower is not committed to tender the hops to fulfill the contract. Generally the farmers are going to fulfill contracts because they want those guarantees before committing cash to fields but they don't want to be on the hook for paying the costs of a bad harvest caused by natural factors.

720
Nobody can tell you that your preferences are wrong or that your technique is wrong if this mash process makes beers you like. With my system I generally tend to mash lower and longer for most styles. I am often mashing saisons and other dry styles at 144-146 and then decocting up to 156-158. It makes a better beer on my brewhouse than sixty minutes at 150 or whatever most people are doing.

There could be a number of reasons why you prefer mashing this way that may go beyond your drinking preferences. The water profile might lean towards a maltier beer (in several ways). The crush on the grain might not give you sufficient solubility of starches and you're getting too many unfermentable sugars or far more maltose than glucose left behind after a normal sixty minute mash. The water:grist ratio may be too thick and similarly you are getting the same results.

I think it would be most interesting for you to brew the same beer with somebody else and let you mash at 149 and let them mash at 154 or wherever they would normally mash on their own system and compare the beers. If you feel the beers are generally the similar then you are just mashing properly for your own system. If you can tell a distinct difference in the beers then it is probably just a matter of preference.

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