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Messages - reverseapachemaster

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706
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 02, 2014, 08:30:27 AM »
There are lots of very good points brought on both sides of this argument and if there is a practical way to implement changes to improve fairness in judging then all the major competition organizers would likely be open to adopting those changes. It is known that in competitions at both the commercial and hobby level that beers are slid by the entrant into categories where they will be the biggest in the class, even where they are out of style at the targeted style. We don't know the intent of the entrant in this particular case. The brewer may have made an honest decision that the beer aesthetically resembled an 8B beer even if it had a higher OG than appropriate for the style. (Additionally, do we know whether the published recipes are adjusted for efficiency that may not have resembled the brewer's personal version of the recipe?)

Judging is an inherently imperfect process and it is unreasonable to expect competitions to subject each beer to testing to ensure complicity with the style guidelines. Competitions, even large commercial competitions, do not have the equipment, time, or staff to test each beer. That is why competitions rely upon trained judges to apply the guidelines and assess the beers aesthetically. The judges are not perfect, sometimes the decision is wrong, but we have agreed to allow them to make the call.

707
Ingredients / Re: Carawheat in an IPA/APA/AAA
« on: August 27, 2014, 08:42:31 AM »
Both caramunich and carawheat are crystal malts in the 40-45 lovibond range. There are three different types of caramunich so depending on what you bought it may be a little lighter or darker. You could use either place of crystal 40, with the carawheat also providing some wheat character for you.

708
General Homebrew Discussion / Re: My reason for signing up here...
« on: August 26, 2014, 08:57:01 AM »
I just renewed for 3 years today, as I cannot put a value on the info I have found here in the last year! Thanks for having me!


Sent from The Alpine Brewery using Tapatalk

You're welcome.  8)

709


Also remember that the ABC does not make regulations, only the legislation can do that, they only enforce existing regulations. 
That is incorrect. Legislatures pass laws and agencies promulgate regulations. The power to promulgate regulations is granted by law and can be quite broad.


Moreover, in some states local jurisdictions can make more stringent rules than the state, so you can get "dry pockets" where little or no alcohol can be sold. And by extension, they could adopt further limits on homebrewing.

This is referred to as the "local option" which was originally implemented during the early days of prohibition when state-wide prohibition failed. The temperance movement then decided they could split states by encouraging state legislatures to give cities or counties the right to decide for themselves. That meant the temperance movement only had to lobby small governments where they could fight a guerrilla war against the alcohol industry. No local option and prohibition never happens. As an aside, and not to engage in a political debate on the subject, but many conservative groups are approaching their own policy issues today by trying to enact the local option on those issues (such as charter school/school waivers and abortion limitations).

There are parts of Alaska where all alcohol is prohibited and homebrewing is illegal. You can get arrested for having too much sugar in your home because, well, they can figure out that you aren't baking a lot of pies.

Here in Texas we have the local option on alcohol sales although about a decade ago there was a huge push to have cities get rid of it right around the time Texas wineries started gaining market traction. I remember as a teen in the 90s the suburb where I grew up had chunks of town that were dry going back to the 1950s (and sometimes earlier) where you could buy beer on one side of the street but not the other.

710
The Pub / Re: Free Sam Adams stein
« on: August 26, 2014, 08:35:45 AM »
I thought I read last night that they ran out of steins and were now only offering a coupon towards some Sam Adams pint glass set.

711
Wood/Casks / Re: Reviving Oak Barrel
« on: August 25, 2014, 07:53:05 AM »
After sitting dry for so long there is no guarantee it will even hold liquid. It doesn't matter how microbe-free it might be if it won't hold your beer. The only way to test the barrel is to fill it with water, let it soak and then see if it leaks.

It is very likely to have an intolerable colony of acetobacter and wild yeast. I wouldn't try using it for anything other than trying to make vinegar.

712
General Homebrew Discussion / Re: I want to brew bigger batches
« on: August 25, 2014, 07:44:03 AM »
I've decided that I don't need bigger batches, I need another temp controlled fermentation freezer. I like brewing and I like variety. I'd rather run four 5 gallon batches than one 20 gallon.

Or twenty one gallon batches?

713
General Homebrew Discussion / Re: GABF session times
« on: August 24, 2014, 06:55:45 PM »
do they kick you out at 4

At gunpoint. It is frighteningly serious.

714
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 23, 2014, 10:03:33 AM »
I haven't tried either but like everybody else I am highly suspicious of the De Bom blend. I have 3-4 gallons of beer with too much acetic acid and ethyl acetate. I don't need to make more and I have no idea why anybody would intentionally try to make that. I don't like it but I stuck some of it on currant juice and my wife likes it so I'll probably try to feed her the rest of that beer over time.

I'd like to try out the oud bruin blend but I am running at full capacity on my fermentors at the moment.

715
Yeast and Fermentation / Re: Choosing a house yeast
« on: August 23, 2014, 09:27:58 AM »
I've read some things recently suggesting several breweries are using/transitioning to London Ale III as a house yeast. Anybody have thoughts on how this beer performs as an alternative to chico?

716
The Pub / Re: Natural Born Losers
« on: August 23, 2014, 09:26:40 AM »
Yeah, well this guy makes $10 an hour, no insurance and no house and crashes on peoples sofas or whatever gal he is hooking up with at the time. He does have an iPhone though and lots of debt I'm sure to go along. But I'm not sure how you get to be 37 years up in life and still live like you just flunked out of high school.

Is he by chance a drummer in a band?

717
Beer Recipes / Re: porter feedback
« on: August 22, 2014, 07:46:54 AM »
The Odell Cutthroat is a brown porter style versus robust porter of the Black Butte. Odell is one of the best porters in the US, in my opinion. Brown malt definitely makes the style. I wouldn't bother with roasted barley or carafa and just go with the chocolate as your roasted malt, if a less robust, brown porter is what you're going for.

Although interestingly enough Black Butte is just chocolate and crystal for color while Cutthroat has crystal, brown malt, chocolate and roasted barley. Obviously many ways to skin this cat.

718
With the rate of speed that empty pry-off bottles appear in my sink each weekend I don't see a reason to tempt fate by using twist-off bottles.

719
The Pub / Re: Natural Born Losers
« on: August 21, 2014, 07:30:35 AM »
Some people just have that priority for partying that comes along with an attitude that everything else in life will fix itself. Unfortunately it fixes itself through the welfare of others.

I met a lot of people like that in my 20s hanging out in clubs and picking up gals. Lots of fun but not the kind of people you want to trust to bring into your life or worse, have them develop reliance on  you as another source of dealing with their real world problems. I made that mistake exactly once with a gal I ended up dating for far too long. She would under-budget for bills and necessities and take the rest of the money shopping. Then after a week or so she was out of cash and would ask me for money.

720
All Grain Brewing / Re: Newbie Malt Question
« on: August 20, 2014, 08:45:27 AM »

http://www.homebrewing.org/Grains-by-the-Bag-_c_197.html  (Is this a good deal, or can I do better?)

You traded at CBOE and want us to tell you if it's a good deal?  ;D

I applaud the determination to jump in the deep end but you may want to spend a few more weeks reading and asking questions before you start buying bulk sacks.

I traded at the Chicago Board of Trade (CBOT).  The Chicago Board Options Exchange (CBOE) is across the street...but you can take the catwalk if you're a member.

Ok, I'll brew from a kit for my first foray.  But I still have a few questions.

When I asked if it was a good deal, I meant in relation to what WG brewers usually pay.  CBOT wheat is trading around $6 a bushel, which brings up my other question.  At $70 for 55 pounds delivered for say, wheat, that is crazy expensive.  At that price, a bushel (60 pounds, I believe) would trade at $60.  So why is beer grain so expensive?

Yep, threw down the wrong abbreviation.

As others have mentioned, there is processing involved in malting which adds expense. However, most of the cost for brewing grains comes from distribution costs. Commercial brewers buy from wholesalers rather than our retail purchases. That's where the big jump in price comes for us. Retail prices are normally 2-3 times wholesale. Unmalted wheat is probably the biggest screw job on pricing. It's the same stuff that sells for $6/bushel with no processing involved but it sells for basically the same price as malted grains.

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