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Messages - reverseapachemaster

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Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 11, 2015, 08:11:39 AM »
SO my local brewmaster and instructor for beer/wine/spirits of the world at a local college argues that Blue Moon is a Hefeweizen not a Wit bier... any comments?

It doesn't taste like either to me but if I had to pick it would be a wit. Wits and Hefes do not appeal to the american masses the way Blue Moon does. My wife loves Blue Moon but would not like a Belgian Wit or a Hefe. I would consider it an 'Americanized' wit although they refer to it as Belgian White. It doesn't have a belgian yeast character which is key.

Malts: Pale, White Wheat, Oats
Hops: Blend of Imported and Domestic
Our Twist: Valencia Orange Peel , Coriander
IBUs: 9
Original Gravity: 13º Plato
ABV: 5.4%

A Hefe would not use oats and would not be spiced.

Agreed. Even by American hefeweizen standards it's still well outside the category.

I'd wonder what this guy thinks is a hefeweizen.

have an old authentic German immigrant in my basement crushing my grain

The problem with the kit isn't the yeast strain; it's the lack of old authentic German immigrant.

Get it together Marshall.

General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 09:20:56 AM »
If mash hopping has no effect then what is different about FWH that makes its presence known in the beer?

Beer Recipes / Re: Commission brew/Blue Moon style beer
« on: November 08, 2015, 08:46:25 AM »
Asian grocery stores often carry lime leaves especially if they specialize in southeast Asian ingredients (as opposed to Japanese, Chinese or Korean). Some spice shops carry them. Not sure if you have access to either type of shop in your area.

Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 08, 2015, 08:37:48 AM »
I didn't realize that New Belgium had such a large and dedicated sour program.  After reading about it in American Sour Beers, I really wanted to pick up some La Folie. 

Also, I remembered I had a bottle of Lindemans Framboise in my basement, leftover from a mixed 12 pack someone sent me for my birthday a year or two ago. 

I've been picking up an extra bomber of La Folie for several years now in hopes of doing a 10 year vertical tasting. I'm not a connoisseur of sours to any extent but I do like that one quite a bit.
FYI La Folie is pasteurized and meant to be consumed rather fresh, so they might not age very well.

It ages fine but I don't think aging adds so much to this beer that it is worth the cellar space to hang on to it.

I dislike that they pasteurize that beer but I understand their perspective that the character of the blend is important to them and that is what they want to lock in by pasteurizing. Lauren Salazar (the gal that oversees NB's sour beers--among others) is very insistent about this point and does not want people aging La Folie.

The Pub / Re: Happy Friday/Saturday...what ya drinking ?
« on: November 08, 2015, 08:09:30 AM »
I could go for some elk meat.

Beer Recipes / Re: lambic simple recipe
« on: November 07, 2015, 09:57:14 AM »
You haven't lived until you have suffered through a turbid mash.  8)

I don't think there is a perfect way to replicate the effects of the turbid mash. It's not just getting starch into the boil. It's a multi-step mash and you have the effects of hitting those sugars and starches with a near boil for a long period of time. Having brewed lambic both with and without the turbid mash there is definitely less complexity without the turbid mash.

One way to get starch in the beer after the mash is to dump wheat flour into the boil. You need to add quite a bit of flour IMO and often when you see people take this route they are adding very little flour. If you've ever seen how thick and starchy turbid mash runnings are you would understand that adding a tablespoon or two of flour isn't enough. I'm not sure how much you need but you need more than that.

You could add the wheat to your sparge water or add it to the mash but in either case you risk poor starch extraction from the wheat without some kind of protein rest or boil (cereal mash) first. Unmalted wheat does not give good extraction without one or both. If you're using a pregelatinized form then this step has already been addressed for you.

Another idea for you is to conduct a short mash--like ten minutes. Get the starches soluble and start conversion but cut it off with a mash out after 10-15 minutes to leave behind unconverted starches and dextrins. Not sure where the sweet spot would be on time but it would need to be early and you would have to denature the enzymes to halt conversion.

Classifieds / Re: Sooo, any recommended ways to find a career in brewing?
« on: November 07, 2015, 09:22:26 AM »
The market is so saturated for people wanting low paying brewing jobs on the hopes of becoming a pro brewer that many breweries take in free labor under the guise of internships (until the Department of Labor decides to go on a rampage). It's hard to even pick up minimum wage when so many people are begging to do the work for free. If you can find paying work it will likely be at minimum wage. So be prepared to enjoy a job where you do manual labor at minimum wage waiting around to pick up a higher position.

There are jobs in the beer industry that are not paths to brewing that might be better suited to your existing skill set like sales, distribution or management. These jobs are probably a lot of what you left. has job classifieds. I believe the Brewers Association does as well.

Use a tub of water and frozen one liter ice bottles to keep fermentation temps below 70.

I've had beers spike above 70 that turned out fine, but starting out at 70+ is not a good plan.

A big thumbs up to 3522, though.  I typically ferment it at mid-60s and let it warm up after a week or so on bigger beers.
I fermented a hoppy Belgian wit with 3522 at 72F ambient recently and that beer turned out FANTASTICALLY. I really really like that yeast.

That yeast pairs well with hop flavor perhaps better than any other Belgian strain.

I am both a celebrity and homebrewer.

Beer Recipes / Re: Help a new Brewer find her style
« on: November 05, 2015, 03:05:26 PM »
I use the same two gallon cooler for my small batches that RPIScotty discussed. I used to do BIAB for my smaller batches but prefer the cooler because it holds a more even temperature. If you're not looking to acquire more equipment at this time then BIAB might be the better route because you probably already have a 1.5gal stockpot in your kitchen that you can use for BIAB.

It seems white/witbier and porter are your preferred styles. There are several good recipes for each on the AHA website and if you are an AHA member you can access the recipes for the NHC gold winning recipes for the past several years that will give you not only solid recipes but recipes with proven success. Scaling down these recipes or converting them to extract or partial mashes would not be difficult and I'm sure you will find plenty of help here with those tasks.

Beer Recipes / Re: First Saison Attempt
« on: November 05, 2015, 02:43:27 PM »
Hennepin by Ommegang
Saison Dupont by Brasserie Dupont sprl
Arthur by Hill Farmstead Brewery
Noble Rot by Dogfish Head Brewery
Saison du BUFF by Stone Brewing Co.
framboise du fermier Side Project Brewing
Nectarine Premiere de Garde Brewing

Started to doubt my own palate.  Went back and tried Arthur by Hill Farmstead Brewery, and Noble Rot by Dogfish Head,Saison Dupont by Brasserie Dupont sprl, and Saison du BUFF by stone brewing Co.  and they were exactly as I remembered.  My wife and I both feel these beers have a chewy, bread like, impression on the finish before the crisp alcohol rounds off the beer.  The personal favorite in the house is Saison Dupont by Brasserie for having a banana bread chewy sweetness with a chardonnay alcohol quality.  Even smells of chewy high quality bread.

That's interesting that you perceive those beers that way. I don't have that experience but it doesn't mean your perception is wrong or inferior. I know Saison Dupont Vieille and Hennepin do not include special b and I strongly doubt any of the other beers you mention include that malt so you must identify something else in the beer as producing that character.

Beer Recipes / Re: Cherrywood Smoked Porter
« on: November 05, 2015, 02:36:22 PM »
I suspect part of the reason you see so much variance discussed with smoked grain is that the smoke flavor dissipates in the grain over time so the slower a shop turns over their supply the less likely you are to have fresh and extremely smoky grain. I don't think the cherrywood smoked malt is terribly popular so a lot of shops are probably sitting on grain getting long in the tooth.

IMO the cherrywood has good flavor but it's a harsh so it's not my favorite choice. I think it works well in porters but I would use a deft hand adding it to any recipe. One pound is probably enough if not too much for your recipe.

Reading through this thread I realized how few strains I have used over six years, or at least how few strains I had purchased.

As far as the business goes you can see most brewers tend to use a relatively small set of all the strains available to us from the major labs. The prospective business owner should look at how the distributor will allow purchases to be made (e.g. whether there are set blocks of yeast strains that must be bought and volume pricing) and what policies are available to facilitate orders (e.g. distributor takeback of unsold and expired yeast and ease of special ordering). Ideally the shop should sell every strain it can afford to stock but if the shop is losing money on expiring yeast and the variety isn't bringing in customers to make up for those losses then a more limited selection is more prudent.

Beer Recipes / Re: My first blonde ale recipe - any thoughts? *revised*
« on: November 04, 2015, 08:56:43 AM »
If your primary goal is to ferment under warm temperature then a saison strain would be the most forgiving solution. Saison strains easily ferment into the 90s and are least prone to throw unpleasant fermentation compounds in the 70s where you plan to ferment. Other Belgian strains can be more temperamental especially if underpitched and jammed into the 70s without a cooler startup. But none of these strains make sense if they are not within a style of beer you enjoy.

3522 is a peppery yeast that gives the A'Chouffe beers their unique flavor among Belgian beers. I'm not sure if there is a commercially available version of Allagash's house yeast but I feel confident 3522 is probably not close. I'd think about 3787 (Westmalle) or 1214 (Chimay) or 1762 (Rochefort) over 3522 especially if you are unfamiliar with A'Chouffe beers.

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