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 ... 54 55 [56] 57 58 ... 174
Ingredients / Re: which hops to buy?
« on: May 22, 2015, 08:25:37 AM »
Belma is boring, I wouldn't waste your time. Very little hop character. It's nice in something light like a blond ale - it has faint melon notes, but won't do anything in an IPA.


It's definitely not a good IPA hop unless maybe you want to use it to round out some grassy notes in a blend. It's almost exclusively used for saison or kolsch. I use it a lot for bittering since I stocked up when they first came out at $5/lb. but otherwise it is not a hop I would normally reach for.

Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: May 21, 2015, 07:18:27 AM »
I recently brewed a west coast red ale to capture a manhattan flavor. Rather than the usual cascade/centennial combination it has cascade, triple perle and nugget for flavor/aroma additions. It's definitely that orange and herbal manhattan flavor. I also have a manhattan that I've been aging on oak for a couple months like a barrel aged manhattan. I plan to add the oak (and probably some of the cocktail) to part of the batch to create a faux barrel aged version.

If you've ever seen a fridge and a digital johnson controls controller then you know exactly what my system looks like.

Beer Recipes / Re: Piney pale ale feedback
« on: May 19, 2015, 08:09:29 AM »
Not everywhere sells it but yes there is Marris Otter LME.

Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:04:13 AM »
A basic hefe is just two row plus wheat. I know some do add munich malt to theirs although this might be unnecessary with the right processes. If you want to up the malt character without adding caramel notes or sweetness then maybe sub out some of the pils for pale malt. When I look at those two recipes I think they are two different dunkelweizen recipes with the second recipe going much harder on caramel and sweetness. The first recipe would be fine for a dunkelweizen as it is. The second recipe is probably too sweet for any kind of weizen style beyond weizenbock.

Kegging and Bottling / Re: How to Pump Prime your bottled beer.
« on: May 19, 2015, 07:54:51 AM »
I don't know how you are shaving off hours by not cleaning a bottling bucket at the beginning and end of brewing and not siphoning into a bucket before bottling. I suppose it adds a lot of time to do all that work to bottle a gallon or so of beer if the rest is going in kegs but it is not a significant amount of time in a full bottling run.

I'm also not sure I would trust a simple syrup sitting in the fridge for months to be free from microorganisms. It might be fine for making drinks that are immediately consumed but for beer sitting for weeks or months there may be yeasts and bacteria coming along for the ride.

I can see how this system makes a lot of sense where you are bottling a small number of bottles at the end of filling kegs but not sure the risk of infection from the syrup bottle outweighs the time of using a bucket for a full bottling run.

All Grain Brewing / Re: water profile for witbier
« on: May 17, 2015, 03:24:40 PM »
If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.

There's nothing wrong with a saison at 1.007 unless it tasted too sweet. It's common for saisons to reach terminal gravity at that range, especially if they have some munich and no sugar additions. I'd blame those comments on erroneous judging assuming every saison has to reach for 1.000.

1.014 is the upper end of FG for tripel and given your OG I'm surprised you even got it that low. If it tastes right then don't mess with it.

All Grain Brewing / Re: Making it smooth
« on: May 16, 2015, 09:01:50 AM »
I find it hard to believe Diaego is leaving Guinness up to an unpredictable process like sour mashing. Any lactic acid in the beer is likely dosed with straight lactic acid in the kettle or after fermentation.

Yeast and Fermentation / Re: Spontaneous fermentation
« on: May 15, 2015, 07:59:47 AM »
I'm not sure I would be too confident about whatever bugs have found their way on to grocery store oranges. Just imagine the places they have been before they made it to your beer. I guess it doesn't hurt to try to ferment with them, but I would be sure to test that the pH has dropped as well as the gravity before I put it in my mouth.

On the other hand, just imagine the places they have been before they made it to your beer!

I once attempted to culture yeast off a peach I bought at the grocery store. I have no idea where it was grown but it wasn't local. The beer turned out very mediocre. I saved some of the slurry in a mason jar in the fridge. A couple years later I was pairing down my stock of yeast and discovered the mason jar. I figured I wouldn't brew with it again and dumped it. Only after dumping did I smell the jar and discover how stupid I had been. The smell was a glorious blend of brett funk and lactic acid. I was so disappointed that I had lost that culture. So I definitely think good yeast and LAB can be pulled from grocery store fruit even if the fruit's passengers are international in origin. Probably not coming from ISIS or al Qaeda.

Hop Growing / Re: Thinking about growing hops
« on: May 15, 2015, 07:32:49 AM »
These guys do a good job of explaining the hop growing process:

General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 08:32:02 AM »
Hefeweizen is a great style to turn around quickly and the hefe yeast strains are such aggressive yeast that there should be no problem with fermentation wrapping up in under three days. I once brewed a hefe and had it in the bottle, fully carbonated, in ten days.

All Grain Brewing / Re: Is a scratched cooler mash tun a problem?
« on: May 14, 2015, 08:22:40 AM »
I wouldn't be too concerned. You can always resort to sanitizing the interior of the cooler if you want.

You could look at putting food grade silicone over where the scratches are or on the rim of the false bottom to avoid further scratches.

Yeast and Fermentation / Re: Spontaneous fermentation
« on: May 14, 2015, 08:18:58 AM »
Personally I would pull the fruit out unless you're trying to get some of the orange flavor and citric acid into the beer. Whatever bacteria and yeast were on the fruit are already in the beer.

Ingredients / Re: "Modified" grain
« on: May 13, 2015, 09:19:21 AM »
They were modified in a well.

Pages: 1 ... 54 55 [56] 57 58 ... 174