Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - reverseapachemaster

Pages: 1 ... 48 49 [50] 51 52 ... 203
Ingredients / Re: dry hopping
« on: March 18, 2016, 08:11:18 AM »
Volume won't change the length of time for the dry hop although FWIW I think a ten day dry hop is a little long for most beers.

Pellets will probably break up on you and turn to sludge. Could be a little messy when racking so consider using a nylon hop sack.

Hop Growing / Re: 2016 hop growning season
« on: March 18, 2016, 08:06:08 AM »
Hops are already getting some height on them. Cascade and Mt. Hood started peaking out late February and they are both already close to six feet tall. Nugget is out and about two feet tall. Sterling slow to appear and about a foot tall now.

We're getting some rain this weekend so I'll probably see several more feet over the next week.

Extract/Partial Mash Brewing / Re: Using Vanilla Beans
« on: March 16, 2016, 07:58:07 AM »
There is no problem adding the exterior to the beer. In baking you want the vanilla evenly distributed in a batter and you don't want the inedible bean exterior hiding as a surprise in your food. In beer the flavor compounds extract into solution and the solids are left behind so there's no problem adding it all to the beer.

I brewed that a couple of times as well.  That is a great beer.

I had to google it, and was pleasantly surprised to see that Alexander's Sun Country malt extract is still available.  Dang.  I might have to order some and brew it, just for old time's sake as well.

One of my local shops still carries this and a number of older extract brands. They might still have Alexander's Sun Country cans that date back to the last time you used it.

Extract/Partial Mash Brewing / Re: yeast issues?
« on: March 16, 2016, 07:54:00 AM »
Even with the lid fully locked it's easy to end up with a slight leak in a bucket when the rubber seal in the lid moves a little and doesn't seat correctly when you close the lid. It only takes a small opening to relieve the pressure and show zero airlock activity. I usually use the back of a pen or a kitchen utensil to push the seal against the top of the lid before closing up a beer to work its magic. That seems to avoid the seating problem.

Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 07:45:30 AM »
Another brewery is making money hand-over-fist by doing only kettle-soured beers. People will go because it's a sour beer and that's the thing right now but if they'd just make the trip south to Jester King, they'd know that this new brewery is a bit of a joke in terms of quality. The market here still isn't close to saturated so I expect more mediocre breweries to continue to open but the ones that started 3-5 years ago are doing well (and will continue to do well) by sticking to a solid core of classic styles. Jester King is obviously in its own category.  ;D

That brewery's beers are terrible and terribly overpriced for the quality. I think they are doing so well in part because Jester King has created a demand for sour beer in the area that they cannot fulfill while this other brewery is pumping out so much beer that we're getting it fairly easily up here in DFW. FWIW, you can find roughly the same low quality kettle sours in all of the major craft beer markets around the country.

Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 07:41:27 AM »
Some of the older breweries with a larger presence have stuck to their staples because they have a market and there's no reason for them to slap their loyal customers in the face by running away from those beers. If you have a good product and a market for it then you don't need to get into the running for fad beers or at least not give up your core market for it.

There was that stretch in the late aughts and early teens where there was a new fad that came and went each year. Here one year and dead the next (e.g. imperial everything, saison, saison again, Belgian yeast in everything). Now fads stretch longer and breweries can specialize in those spaces and build a longer term market in it (e.g. mixed fermentations, fruited saisons, murky IPAs, adjunct imperial stouts).

I'm not sure Alesmith completely fits into OP's list. Alesmith still puts out a few beers with solid trade value and many of the beers still trade fairly well in markets where they do not have a footprint. Alesmith is also growing and exporting to new markets so who knows how long that will last.

Isn't Westvleteren XII made with the dark syrup which consists of both beet sugar and date sugar?

We don't have date palms in Belgium so I'm pretty sure it's only beet sugar ;)

But some of the largest culinary and beverage sugar product manufacturers are in Belgium so there is undoubtedly little difficulty finding imported sugar sources.

All Grain Brewing / Re: Dead Guy Clone
« on: March 14, 2016, 09:48:25 AM »
Keep in mind when we design recipes we are estimating while the color described by the brewery is likely lab tested to accuracy for the final product. They may target 13.5 in the recipe but get 20 due to a process issue in the brewery or the malts they are using in house is darker than the grains otherwise available on the market. Either way I would not dispute John Maier's knowledge of the brewery's recipe.

If you're really concerned with the potential for imperfect color then hit the mash with a tiny amount of dehusked carafa.

Kegging and Bottling / Re: Home brew labels
« on: March 14, 2016, 09:43:01 AM »
I'm lazy in this regard. I either mark the caps with an abbreviation that isn't in use or I scribble the name on a piece of masking tape and slap it on the bottle (especially with corks).

I have an old 1940s era postcard printer that prints on stencils in pretty much a perfect label size for 750mls that I have been wanting to fill with ink and use to print labels for my mixed fermentation beers. I need to track down a typewriter from my parents to try cutting stencils and figure out something to use as stencils but once I get all these pieces together and the motivation to label my bottles then I am going to have some awesome bottles.

Ingredients / Re: ammonia caramel
« on: March 14, 2016, 09:35:26 AM »
If you read the xbmts with the mindset that their tasters are largely made up of people without distinguishing palates then that one in particular strongly supports that paradigm because once it broke down to people who claimed to distinguish they were extremely accurate.

I can get on board with the idea that one can replicate the 45 SRM syrup at home in this manner because it tastes very similar to a simple brewing caramel. The 90 is a little different--at least from CSI--because it uses date sugar. I don't think it can be easily approximated with beet sugar or corn sugar alone and even using date sugar in the normal homebrew recipes I doubt turns out close enough. The reports of mushroom flavors is unsurprising to me. Any time I tried to get into the 90 or 180 range I always got weird earthy, vegetal, or meaty flavors.

The 180 is the most mysterious product and I'm still a believer that there is more to that product than refined beet sugar and water.

I bottle a lot of out one gallon jugs. I use a mini-autosiphon and rack into a smaller bucket I drilled to fit a bottling bucket spigot. Not sure why you couldn't get the siphon to fit in the jug but you could always do the old siphon trick with water in the tubing to create a siphon rather than using an auto-siphon.

The Pub / Re: How far to closest brewpub?
« on: March 13, 2016, 09:27:29 AM »
About one mile to a commercial brewery but about fifteen miles to the nearest brewpub.

It should not be too long before some of the newer public domain varieties become available to us as rhizomes but you're probably a year or two early (maybe more). If you can get Pacific Gem then that's probably your best shot right now at what you are after.

General Homebrew Discussion / Re: finishing Belgian beers
« on: March 10, 2016, 10:26:41 AM »
I lager for a brief period of time. Ideally I would lager for much longer but it isn't convenient in most situations to have to reyeast those beers. I'll take a little extra yeast in the bottle over having to work up a fresh starter of yeast at bottling.

Pages: 1 ... 48 49 [50] 51 52 ... 203