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Messages - reverseapachemaster

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Any idea what beers this one came from?  Mikkeller?

I believe what are floating around as new Nordic strains came from indigenous beers rather than commercial brewers.

Ingredients / Re: What defines a base malt compared to others?
« on: March 03, 2016, 03:29:37 PM »
Whether it has the diastatic power to self-convert or self-convert plus convert other starches. Diastatic power refers to the volume of starch converting enzymes in the malt. Generally lighter, non-crystalized grains have sufficient diastatic power to at least self-convert while the lightest grains usually have enough enzyme to convert itself plus a considerable portion of other grains whether malted or unmalted. Unmalted grains are never base grains because they lack diastatic power or have so little that it is a meaningless contribution.

All Things Food / Re: Growing food - The Garden Thread
« on: March 03, 2016, 03:24:34 PM »
There's still a slight chance the weather will dip under 40F at night so I'm holding off on any planting for another week or two. I have my peppers and ground cherries overwintered in the house and ready to go. I'll probably add another jalapeno plant and look for the thai basil to sprout from the seeds that blew into the ground.

Zero desire to give up something I enjoy doing to mix up with it everything that comes along with running a business and converting most of my time to being a janitor. I already have a job where I spend a lot of time managing a business and cleaning up messes, albeit not usually physical messes.

I've received a couple half-serious offers to design and oversee small barrel programs at a couple different breweries in which I would do little to no brewing and mostly just design recipes and blend. Those opportunities will probably not come to fruition and I'm not even sure I would accept the offers but that would be as deep into the profession as I would want to go.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 03, 2016, 01:43:24 AM »
Sixteen so far and I'll cross off another one next month (Hawaii).

General Homebrew Discussion / Re: Mesquite Smoked Grain
« on: March 03, 2016, 01:40:16 AM »
Mesquite smoke has a very strong flavor, so you have to chose a style that will complement it.  I would think dark and roasty would be best.

I made a saison with it and it worked really well. I could see it complementing dark beers as well.

General Homebrew Discussion / Re: Mesquite Smoked Grain
« on: March 02, 2016, 02:22:46 PM »
15% mesquite smoked grain will give you a very prominent smoked flavor. It's going to depend a little on how much smoke you can infuse into the grain and how fresh it is when you brew with it.

General Homebrew Discussion / Re: All Sour Brewing
« on: March 01, 2016, 05:41:23 PM »
The vast majority of my brewing is sour/brett but I do brew some clean beers. I have a couple sets of equipment but tend to only use one and diligently clean it all. Bottling equipment gets bleach bombed days before bottling clean beers (and then sanitized immediately before bottling). No problems with that process.

Not sure I will ever completely give up on clean beers. It's a great way to explore ingredients and sometimes I'm not in the mood for horse blanket and acid.

Beer Recipes / Re: asian inpsired rice lager
« on: March 01, 2016, 05:02:39 PM »
I think it's an interesting idea although I would consider buying some of the interesting sake rice varieties rather than using regular flaked rice or dosing sake on the backend.

Beer Recipes / Re: dubbel with cubes and wine
« on: March 01, 2016, 04:59:17 PM »
Yep, I think Mike Tonsmeire says something similar: you might as well blend in the wine at bottling time. I don't think I want to do that. That's faking it ;)

I can appreciate that reasoning. I don't like blending wine in at bottling or admitting I do it but I like the results a lot more.

Beer Recipes / Re: dubbel with cubes and wine
« on: February 29, 2016, 04:48:28 PM »
There are some potential problems with this approach, primarily with oxidizing the wine and infecting the wine with whatever might be hanging out inside the oak cubes. You can remedy those problems by soaking the cubes under CO2 and sanitizing the heck out of the oak cubes.

Personally I think this approach ends up over-oaking the beer unless you add a lot of the wine and little oak. In that case you might as well just blend an oaked wine into the beer and skip the cubes or the aging altogether. I had good success recently doing this with a BDSA. I do prefer to add a good amount of wine and oak cubes for beers that will be aged for a long time, particularly if they are soured, and adjust the amount of oak according to the wine but for beers I want to have that taste of a quick run through a wine barrel it's easier to just add wine by itself.

All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 29, 2016, 04:34:08 PM »
So what I got from Jeff's answer based on the "activity", is an implied No to the original question?

But if the only variable were the brewer(s) and all other factors somehow remained the same the replication would be closer IMO. In the club study the recipe is the only variable that didn't change. Everything else did so it is to be expected the beers would vary in such a wide degree.

In that experiment the only significant variable should be the brewer and particularly the brewer's meticulousness with their process. The basic brewing equipment should not produce that different of beer across different five gallon systems especially if those systems are dialed in well by the brewer, which goes to the brewer's meticulousness. Minor equipment may vary more (e.g. measurement equipment) but again that really goes to the brewer's meticulousness and significance put on the details. Even the brewer's choice in water is a factor closely related to the brewer's own meticulousness and skill.

The Pub / Re: Coors being sued for not brewing all beer in CO
« on: February 29, 2016, 04:09:03 PM »
These kinds of suits but for craft beer these lawsuits are, perhaps unintentionally, setting the stage to protect craft breweries in a big way. As craft breweries are acquired by the larger conglomerates it will only be a matter of time before they start blatantly advertising the beers brewed in bulk at large facilities as being brewed at the craft brewery's pre-acquisition locations to tap into the localness of the beers as craft brands. This is particularly probable given that ABI obtained trademarks for beer on a number of area codes to potentially sell beers that sound local, like Goose Island 312 pale ale, but brewed at one of the large brewing facilities. (I would not be surprised if 312 pale is the next to endure one of these suits.) Craft breweries that are local will be able to find sympathetic consumers willing to file suit on their behalf to force the larger brewers to be honest about where the beer is brewed (or at least that it is not brewed locally) and curbing the ability to even intimate through marketing that it is a local beer.

Yeast and Fermentation / Re: Any WLP611 New Nordic Ale Yeast reviews yet??
« on: February 28, 2016, 04:04:56 PM »
I know several people who are giving it a try but no results from finished beers yet.

All Grain Brewing / Re: Port - beer hybrid
« on: February 26, 2016, 05:07:25 PM »
I think the idea with the flor is to capture the fruity flavors flor produces in fermentation rather than for its oxygen regulating attributes. I don't think it's a necessary step, unless one is aging the beer for a while, when you could get suitable fruitiness from various English sacc strains. Then the oxygen regulating might be important. Flor doesn't provide an absolute oxygen barrier and will let some oxygen come into the beer.

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