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Messages - reverseapachemaster

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76
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 11:33:19 AM »
WL has a credibility problem. Growing yeast in a pouch doesn't help that.

77
All Grain Brewing / Re: Mash ph too low?
« on: July 18, 2015, 11:22:39 AM »
If your mash was really at 3.2 it would be intensely sour. 3.2 is low even for sour beer. Did it really taste that sour? If not then your ph meter may not be properly calibrated.

My expectation, if the mash was really at 3.2, is that you got little to no conversion.

78
General Homebrew Discussion / Re: Moving to Denver
« on: July 18, 2015, 09:05:59 AM »
Will you be able to afford a house anywhere in Denver? It's a pricey house market. I'm looking at a move myself in three years.

79
The Pub / Re: Growler Fills
« on: July 18, 2015, 09:01:53 AM »
Here in Texas growlers can be filled by bars/stores with beer/wine permits (no liquor) and breweries with brewpub licenses. 64oz. fills are normally $8-10 depending on the beer and location. It's a little more expensive than a six pack but it only makes sense for getting beers that aren't available in bottles/cans. Often the beers I get that are offered in a retail package are expensive bombers and it's actually cheaper to get in growlers.

IMO you're getting screwed on growler prices. I don't know if there are laws that make it prohibitively expensive to sell for less but I wouldn't pay those prices. I would not pay those prices.

80
All Grain Brewing / Re: Saison has zero bitterness
« on: July 18, 2015, 08:41:54 AM »
Not enough late hops in the recipe and not enough bitterness for that much vienna.

If you have an IPA kegged I'd blend in some of the IPA.

Otherwise I think gypsum is the way to go. Try to accentuate the bitterness and dryness. If you can get the bitterness to pop up maybe add some hops in the keg.

If gypsum just doesn't cut it another option for you would be to add some lactic acid and try to bring balance to the beer through tartness.

81
I toured Boulevard a couple weeks ago and the tour guide brought up the partnership with Duvel Mortgaat. He said nothing has changed about the brewing operations except Duvel Mortgaat has helped with distribution and they are helping to finance an expansion at the KCMO brewery. I am sure there is more to the relationship but outside of that brief discussion you would never know Boulevard had a parent company.

82
All Grain Brewing / Re: Oak chip usage
« on: July 15, 2015, 10:58:26 AM »
If you haven't bought the chips yet I'd suggest opting for cubes. Just as easy to work with but you'll get better flavor extraction.

0.5 oz. is probably the right amount. If you are using chips I'd think about giving them a boil first to pull out some of the tannins so you're getting a more balanced oak profile. Give them a few days in the beer and start tasting daily. Pull them the day the beer tastes right.

Oak chips are intended to produce a fast oak flavor that tastes like oak right away. That's why you get a lot of surface and little interior wood. It's the taste from the surface of the wood. Cubes and other thicker oak products will produce a more complex oak character because with time you can draw out some of the untoasted compounds and oils within the wood. It takes time to draw them out and to integrate well within the beer. But if you're just looking for that sort of woody oak character and the char/toast flavor then chips might be fine for what you need.

83
General Homebrew Discussion / Re: An extremely important reminder
« on: July 15, 2015, 06:45:35 AM »
That could be a bad day for the brewery if OSHA determines the equipment was faulty or the brewery failed to have sufficient protocols that should have prevented the brewer from acting the way she did.

Every brewery in the country should be reminding its brewers this week that when boil additions are made the kettle needs to be resealed immediately to prevent these types of injuries.

As I understand it, Idaho's workers compensation coverage will cover the majority of the medical care and lost wages but it won't cover 100%. I've also heard her husband is taking time out of work to be at the hospital so there's probably little or no money coming into the home right now. I'm not sure the $100k is a legitimate goal but they could easily find themselves in a tough financial position if insurance coverage between personal and workers comp coverage leaves large gaps.

84
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 14, 2015, 06:44:34 AM »
It didn't get to 4.1 spontaneously. Lacto is doing its thing. You are probably targeting somewhere in the mid or low 3 realm. I'd suggest giving that starter some heat and see if you can encourage more growth.

85
I'd imagine the syrup is a lot of sugar and very little actual prickly pear. Once the sugar ferments out you're left with not much fruit flavor.

Prickly pear is expensive because it's hard to harvest and there are few commercial growing operations. $36 really isn't that bad of pricing IMO.

You might have luck looking around your local health food stores. Prickly pear is one of those foods people claim has magic health effects so you might find whole or processed prickly pear and at least cut out the shipping costs.

86
All Grain Brewing / Re: No Sparge Advice/Exerperience?
« on: July 14, 2015, 06:36:21 AM »
The whole no-sparge thing seems at its best on smaller beers where the extra malt character people find from this process helps keep a 3-4% beer from feeling thin. An 8-10% beer should have no problem with malt character if only due to the volume of grain employed.

87
General Homebrew Discussion / Re: More color than expected
« on: July 14, 2015, 06:25:47 AM »
Could you post an example recipe along with how you treated the water?

88
General Homebrew Discussion / Re: Whiskey barrel stout
« on: July 14, 2015, 06:20:58 AM »
There is a separate wood aging subforum here that might have a lot of info you will find helpful: https://www.homebrewersassociation.org/forum/index.php?board=30.0

There's good information in some of the homebrewing books and magazines although I don't think there is a definitive guide--even at the pro level. I would encourage you to read what you can before you acquire the barrel and before you put beer in the first time. Barrels are sensitive environments not like your glass, metal or plastic fermentors. Once the wrong element gets into the barrel it's nearly impossible to get it out. There are particular cleaning and care regimes you need to follow, especially if you plan on using the barrel more than once.

89
The Pub / Re: Mezcal (artisnal)
« on: July 14, 2015, 06:16:02 AM »
My first thought when I saw that website is that they are sending a real mixed message about authenticity with the top picture with the saguaro cactus. Those only grow in the Sonoran desert in lower Arizona and western Mexico directly south of Arizona. Nowhere near Oaxaca. It would be like putting the redwoods on a product from Florida. I would expect to see more agave and less, well, not agave. The products do otherwise look really nice.

I like mezcal quite a bit but it's hard to find quality mezcal even here in Texas. What little can be found is too often the mezcal equivalent of mixto tequila cut with sugar and bottled with caramel coloring to give it the appearance of age. The nicer products I can find tend to be overpriced at tequila prices thanks to the premium pricing in the tequila market.

90
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 13, 2015, 08:04:17 AM »
You're not going to see a krausen form with lacto and if you are seeing krausen there's almost certainly yeast in the lacto you pitched. (At least one lab has confirmed the presence of yeast in some of the lacto pitches from some of the homebrew/pro yeast labs.) You need to check ph or test it with your senses. You should be able to smell or taste the lactic acid.

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