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Messages - reverseapachemaster

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736
The Pub / Re: Shipping Unshippables
« on: April 09, 2016, 02:27:19 PM »
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.
Classic!
I hope the competition is brave enough to open the box.

It's heading to a friend's house so I hope he can find the confidence.  8)

737
The Pub / Re: Shipping Unshippables
« on: April 08, 2016, 08:22:13 PM »
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.

738
All Grain Brewing / Re: getting rid of clorine
« on: April 08, 2016, 01:39:01 PM »
Is a campden tablet cheaper than the electricity/propane cost of heating the water? If the campden is cheaper then I'd opt for that route.

The exception would be if heating the water is precipitating minerals from the water and giving you a better water profile but I'm not sure mash temperatures and an overnight rest is enough to make much difference.

739
Hop Growing / Re: 2016 hop growning season
« on: April 08, 2016, 01:35:45 PM »
All four varieties have bines at least six feet tall.

Sadly the rest of my garden I overwintered is looking kinda crappy right now.

740
Ingredients / Re: Chocolate & Chili
« on: April 08, 2016, 01:33:50 PM »
Cocoa nibs are probably de rigueur for chocolate stouts. Consider adding a small amount of vanilla bean to round out the chocolate flavor.

Those carolina reapers are probably too spicy for the amount of flavor you need to extract. I can't see how you'll get enough flavor to justify the heat. I'd opt for the ancho or preferably try to source dried guajillo and use those or guajillo in combination with ancho and possibly the smallest sliver of a reaper if you want it in there.

My favorite beer in this style comes from a small brewpub in Denver. It's actually what gets called a mole stout so it has cinnamon in it but you could easily omit it. Take a peak at the recipe here: https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

741
Commercial Beer Reviews / Re: 3 Floyd's Barrel Aged Darkness
« on: April 07, 2016, 02:16:47 PM »

$200 for 5 bottles is a lot of money for any beer!!!

It is but it helps that the ticket included a food/drink credit for the event. Still, those beers are not cheap.

742
General Homebrew Discussion / Re: Is extract brewing patriotic?
« on: April 06, 2016, 03:50:44 PM »
The market may just be approaching its cap for the traditional methods of sales with the number of shops currently in the market. You can only sell so many starter kits to so many new brewers before you have to find new ways to generate new customers and sell more products to existing customers.

We saw years of organic growth to homebrewing and that's probably hit its limit as well. The market downturn drove a lot of people to DIY options like homebrewing. With the economy rebounding people are giving that up. The growth in craft beer got a lot of people to try out brewing at home only to find out they hate all the cleaning. The wide availability of good craft beer also deters people from feeling like they need to take up a hobby and wait a month to drink a beer when there's a six pack waiting at the store.

743
On average over seven years of brewing it's probably somewhere around 2-3 gallons per year. I've dumped a couple five gallon batches that didn't turn out well. Most of my dumping has been experiments that didn't turn out well or never developed into something I wanted to drink. I feel that's a decently low volume to dump for how much sour beer and weird experiments I've conducted over time.

744
Beer Recipes / Re: Koyt-gruit hybrid
« on: April 06, 2016, 03:32:36 PM »
Another thing I'm concerned abaout is yeast. Fantome is pretty assertive, but looks like a fun thing to pair with all the herbs. I initially wanted to use bread yeast (like I did in a sahti once), but I'm thinking it'll end up too banana-like.

I think you are on the right path with a mixed culture. Maybe culturing from Saison Vieille Dupont or Orval might give you a drier beer but without the assertiveness of Fantome.

745
Commercial Beer Reviews / Re: 3 Floyd's Barrel Aged Darkness
« on: April 06, 2016, 03:25:10 PM »
The regular Dark Lord is a good beer but I don't know that I would pay the price for it. It's intensely sweet (I think the FG is like 1.030) which is generally not my preference.

746
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 05:11:18 PM »
I have had this beer. Isn't a hoppy blonde just a pale ale?

Generally yes.

I think stylistically blondes are often pils-based rather than pale malt-based and usually lack crystal malt but with the whole session IPA and increasingly drier west coast pale/IPA there's far less of a difference between the two.

747
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 02:45:51 PM »
I see this more or less true of all the older craft styles: X style but with more hops. Call it a session X ale and it's a brand new thing. Amber, pale ale, blonde, wheat, porter, you name it.

Barrel age it and call it juicy and pillowy for maximum sales.

748
General Homebrew Discussion / Re: My latest peeve....
« on: April 05, 2016, 02:40:23 PM »
I tolerate juicy, but pillowy?!  These guys must be coining terms like this during a contact high from their beard oil...

Maybe the beer reminds them of the taste of a pillow.  :o

749
Wood/Casks / Re: New at this
« on: April 05, 2016, 02:33:48 PM »
Sir,
Your English is not so bad.  My Spanish is far worse. 

Yeah but how's your Portuguese?  ;D

750
Equipment and Software / Re: Bottling blowout
« on: April 05, 2016, 02:29:53 PM »
Yikes that really sucks. I have that same black capper. It's almost seven years old and still works fine.

If you're spending the cash for a new bottle capper then yeah, you might as well think about spending the money to upgrade to kegging or at least a bench capper.

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