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Messages - reverseapachemaster

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826
General Homebrew Discussion / Re: Best Compliment a brewer can get
« on: October 11, 2015, 08:31:02 AM »
I remember buying a Budweiser anniversary beer in the mid-2000s that explained the beer was the best beer because it came from the top of barrel.

In spite of the stupid advertising around it, it was a pretty good beer. I'd buy it again.

827
Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 11, 2015, 08:22:13 AM »
I am using an ax to smack those smackpacks. Is that not the right procedure?

828
Beer Recipes / Re: Farmhouse Ale with Quince
« on: October 10, 2015, 08:44:25 AM »
Maybe this lines up with your vision for this beer but the combination of that much pale malt, wheat and cara seems like a recipe for a heavy, sweet beer for a farmhouse-style ale.

829
Beer Recipes / Re: brown ale recipe
« on: October 10, 2015, 08:33:04 AM »
It makes perfect sense if this is a dunkel-inspired brown ale.

Normally I'm a fan of a little crystal and a little chocolate malt in brown ales but you definitely do not need crystal malt with all that munich unless you're trying to drive a touch of darker fruit flavors with a small amount (1-2% max) of higher lovibond crystal. I think you are fine getting the right amount of sweetness with the munich malt but if there's any concern I'd opt for a lower attenuating yeast strain (like London Ale III) to leave behind some sweetness. Dumping in crystal could easily get you from sweet to cloying.

830
The Pub / Re: Critical Drinking - What Beer Costs
« on: October 10, 2015, 08:23:01 AM »
Completely a sales pitch justifying GI's pricing.

The arguments about the low end of the market aren't entirely false but when it gets to talking about the higher end pricing the arguments drop off. The author opines that higher end beers are typically lower margin beers but I don't believe that is at all true. The margins on higher end beers are much greater. That's why breweries grab the low hanging fruit by making barrel aged stouts and (often kettle soured) sour beers where they can sell a small run of product at a huge markup because there's support in the market for that kind of pricing for quality beers in those styles.

Let's call $60 Rare what it is. Trying to price out a beer at the top of the market so it's exclusivity drives celebrity status and rareness. I'm not saying that a beer could never be legitimately worth $60 but this article's explanation doesn't give good justification in this case. A false argument about why the brewery deserves to charge more to get more profit based on margins and a bad argument that the brewery deserves more money just because they brew exotic beers just doesn't cut it.

831
General Homebrew Discussion / Re: blending
« on: October 10, 2015, 07:37:36 AM »
I don't do much post-bottling blending of my own beers but I have done a fair amount of pre-bottling blending and plan to do a lot more of it.

My wife and I play the worst half and half game at bars (it's exactly what it sounds like) and the worst combination is usually something like Dos Equis and Liefman's Framboise. Nothing like skunk, raspberry and lactic acid mixed together to create a good time.

I've long thought it would be fun to brew several IPAs with each IPA having a limited number of hop varieties and slightly different grain bills and hop schedules and put them all on tap together to blend at will. I don't have that kind of space or the desire to drink that many kegs of IPA. Maybe some day.

832
Hotel Canada. You can stay but you can never leave.

833
The Pub / Re: Android battery suddenly dropping...
« on: October 09, 2015, 11:41:31 AM »
Letting the battery run down entirely and pulling and replacing are both good strategies if you have battery issues. I've had my S3 for two years now with the same battery so I doubt you need a new battery already.

Is your phone trying to download updates to apps or the OS? Sometimes that will burn down my battery in a hurry.

If it only happens at home then it may be an issue with your phone trying to find a connection to a tower. I don't really understand why but sometimes that can cause the phone to run the antennas constantly. I believe the solution is to download a new tower map from the provider.

834
That does not tell a compelling story for why anybody would want to live up there.

835
Kegging and Bottling / Re: Bottle Conditioning help
« on: October 09, 2015, 07:43:22 AM »
Once you have full carbonation after 2-3 weeks it's up to you to decide if you want to stick them in the fridge and cold condition them ahead of drinking them. I usually try to keep beers in the fridge for 2-3 days before I might drink them so they can drop clear and smooth out a touch. Ideally I would keep most of my bottles in a cooler environment after carbonation but there's no way for me to store the twenty gallons of homebrew bottles plus about an equal amount of commercial beer without building a cold box as an extra room on my house. (Basements are generally nonexistent in Texas.)

The two real exceptions to the 2-3 week conditioning period are sour beers and saisons. Sour beers can sometimes go through a period for 1-2 months where they develop a strong cheerio-type flavor that eventually goes away but isn't the beer at its best. Similarly I find most saison strains need a little extra time to smooth out especially when fermented hot (80s or higher). It's not as much of a problem in the 70s but the warmer the temperature the rougher the beer for a little while. I usually bottle those after a couple weeks and then give them another 4-6 weeks in the bottle to hit their stride. It's a typical process at many of the large saison breweries.

836
Yeast and Fermentation / Re: Tangy/tart flavors from suspended yeast?
« on: October 09, 2015, 07:34:28 AM »
Definitely would not be alarmed that there's still some yeast bite on day twelve with a lazy strain like that.

837
Hop Growing / Re: Help! Cascade and Chinook Mixed Together
« on: October 09, 2015, 07:31:30 AM »
Cascade and chinook work well together. I'd happily use them together in a pale ale, IPA, saison, etc.

838
Beer Recipes / Re: dunkelweizen
« on: October 09, 2015, 07:26:11 AM »
The cloudiness you get from 3068 is appropriate for the style although it's not like it stays cloudy forever. I would pick whichever strain seems best suited for the flavor profile you desire.

839
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 07:49:03 AM »
Sounds like you would be happy taking recipe #2 and substituting the hop schedule from recipe #1. No need to overcomplicate or get away from what you like.

840
Ingredients / Re: oak smoked wheat malt
« on: October 08, 2015, 07:32:21 AM »
It's a smoother and more citrusy smoke than rauchmalz. It's also wheat and tastes like wheat, so there's that.

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