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Messages - reverseapachemaster

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Ingredients / Re: Buying old hops online
« on: February 02, 2016, 08:54:15 AM »
I've bought hops that old and used them without problem. If they have been stored cold and without oxygen they will hold up flavor-wise. The AA will drop and I seem to think YVH had tested and relabeled the AA on those hops. (I may be thinking of a different vendor.) If they are not relabeled then it's not too hard to approximate the change.

General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 02, 2016, 08:51:49 AM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

That thought actually just popped into my head, because I'd definitely like to use that space for fermentation if I can. Is there a reasonably cheap and efficient way to keep them at temp. without building a big fermentation chamber? I haven't really looked into that much since I've had warmer spaces to keep the stuff in my apartment. I'm not opposed to building a temp. controlled chamber, but if there's an easy way to do it without one that would be good to know.

Fridges or freezers are reasonably cheap and efficient for temperature control. You can add a temperature controller and a heating element and run the whole gamut of fermentation temperatures.

General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 01, 2016, 05:08:47 PM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

Beer Recipes / Re: quaffable porter
« on: January 31, 2016, 11:52:36 AM »
Lowering the carbonation is another option to make the beer feel fuller.

Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 31, 2016, 11:33:50 AM »
Regular abyss is a blend of half barrel aged and half non-barrel aged. The barrel aged portion is a mix of bourbon barrels, pinot noir barrels and virgin oak barrels. It's aged for twelve months in barrels.

If you're uncomfortable going up and introducing yourself in a group of people then show up early and take a seat in the middle or front. As people arrive they are likely to come where you are and introduce themselves.

When people offer you are beer be polite about your comments. Find positive things to say and only offer criticism if the person makes it clear they are open to it. You're not scoring the beer; they are sharing their beer with you and you should be polite about it.

All Grain Brewing / Re: personal experience with old malt
« on: January 30, 2016, 10:28:50 AM »
If the grain remained relatively dry in the sack then you should be fine. Taste it and see how it tastes. If it is bland tasting then it's going to make bland beer. If you see mold or mildew on the grain then toss it for sure.

A couple years ago I found a bag of grain I had bought to make a beer about eighteen months prior and forgotten to brew. I went ahead and brewed the beer. The grain held up and the beer was fine.

As long as the older yeast were successfully revived and you are ultimately pitching a healthy volume of yeast then I don't see a problem. I have used much older yeast without problem with a starter.

Beer Recipes / Re: Trappist Single recipe
« on: January 30, 2016, 10:03:28 AM »
Personally I think T-58 is most akin to the witbier strains out there although these strains are really not that far off from saison strains in many aspects.

T-58 is fruitier if you let it ferment warmer but still not the fermentation profile that immediately makes me think of one of the trappist beers.

All Grain Brewing / Re: no sparge
« on: January 29, 2016, 07:42:18 AM »
If you want to store unused wort you're better off freezing it or preferably using it right away. At fridge temps it's not going to be cold enough to deter microbial action for very long. Runnings, just like boiled wort, is a buffet for microbes. Anything that has taken up residence in the runnings is going to eat. Without any antibacterial elements (like hops) it's going to be even more of a free for all.

Fermentation will continue until there is no more fermentable sugars or until the yeast have hit maximum attenuation. Many variables can affect the speed with which either of these limits is reached. The yeast do not work on any timetable but their own.

Yeast and Fermentation / Re: Bottling after 3068 Weihenstephan
« on: January 28, 2016, 09:06:57 AM »
I assume you are making some type of weizen beer other than a krystalweizen. If that is the case then you want that yeast to come along with the beer into the bottle. It's supposed to be somewhat cloudy. No different bottling technique required.

Yeast and Fermentation / Re: Black ring above krausen
« on: January 28, 2016, 09:05:40 AM »
I don't think it's burnt from the heat during fermentation. I get that sometimes even with cooler fermentation. It's just darker matter getting pushed out of the beer that made it's way to the top of the krausen. Drying probably made it look darker.

Ingredients / Re: Where to buy quality ingredients
« on: January 28, 2016, 09:03:14 AM »
More Beer and AiH are both solid choices. AiH runs a lot of cool deals so when I make big orders I often buy through AiH to capture a good deal.

Several smaller outlets are great for hops. Farmhouse Brewing Supply has a nice hop selection and reasonable pricing. Yakima Valley Hops, Freshhops and Hopsdirect are also good options.

Ingredients / Re: Raisins & rum
« on: January 28, 2016, 08:59:12 AM »
In cooking you would add butter or oil to caramelize to avoid sticking and burning but here you don't want to add that fat content. Best method is probable what Denny describes. Get a pan really hot and throw in the raisins. You need to move them around a lot to keep them from sticking and burning and it should only take 2-3 minutes. You can then deglaze the pan if you want.

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