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Messages - reverseapachemaster

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91
Kegging and Bottling / Re: Bleach solution to kill yeast?
« on: April 18, 2017, 09:17:46 AM »
If Iodophor is breaking your bank, this may be the wrong hobby for you.  Also, why don't you just use StarSan/Iodophor and a bottle injector?  I just make up about a liter of StarSan and just use the injector on clean bottles.  I figured out how much StarSan concentrate I need for 1 L of water and use an oral syringe to measure it out (it's around 1.6 mL if I remember correctly).

Unless you're using pre-boiled water to rinse, you're undoing your bleach sanitization when rinsing.  And at that point, what is your time and effort worth?

Starsan is not as effective against yeast as bleach or iodophor.

92
Hop Growing / Re: 2017 Season
« on: April 17, 2017, 08:11:29 AM »
At this point the plants are established in the ground and you should get a lot of good growth.

I'm jealous you're in a place where EKG grows successfully.

93
Beer Recipes / Re: Puree versus juice
« on: April 12, 2017, 12:20:47 PM »
I would find one of the fruit purees used by brewers, like Oregon fruit, and see what the sugar content of the puree is and convert that to gravity. Then do the same for the juice and scale the juice volume up or down. It may not be a perfect match on flavor but probably a good starting point.

94
It's quite bizarre that one can follow as much or as little of the LODO process when the brewer says the beer tastes good but when the brewer says the beer is flawed any nit that can be picked is conclusive proof not enough of the process was followed to produce a successful beer.

Here is a good example:

The efficiency drop is due to the low mash temp of the Low Oxygen batch, which made it fall BELOW the gelatization temp for the malt.

A two degree difference in mash temperatures would not produce that significant of a change in efficiency. Even if it were on the bottom edge of gelatinization temperatures--which it isn't--it's not as though gelatinization suddenly starts and stops at a single temperature.

Obviously something caused the lower efficiency and the sulfur detected by the brewer--we can apply reason and facts to the discussion rather than self-serving statements of conclusion.


95
Ingredients / Re: Cascade and Chinook Terroir
« on: April 11, 2017, 08:10:43 AM »
I can believe it. Fuggles are the same way. In England and the US they taste earthy. Grown in eastern Europe as Styrian Goldings and they are a completely different hop.

The variance across the country opens a lot of doors to "new" hops and popular hop flavors in hops that have fallen out of favor. It will be interesting to see how this not only expands demand for locally grown hops but changes the market for patented varieties that are all the rage right now.

96
The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I wonder whether he needs to adjust the mill gap to account for the conditioned grain.

97
Beer Recipes / Re: Brun water question for black saison
« on: April 10, 2017, 07:50:22 AM »
I'd opt for one of the color profiles--whichever color matches the desired SRM of the beer. If your goal is a saison with darkness purely for the sake of appearance I'd opt for bitter or balanced--whatever you would normally do is probably the right target. If your goal is a black saison with some roast flavor then I'd use the balanced profile. Bitter risks making the roast a little too sharp and burnt, at least while the beer is young.

The black or brown balanced profile is probably the safest play.

98
Equipment and Software / Re: Karate chopping auto siphon
« on: April 08, 2017, 09:34:38 AM »
For the first few years I brewed I manually started siphons. Yuck. Autosiphon makes life a lot easier. I don't transfer under pressure so it's all autosiphon all the time.

I just picked up a small barrel that has a bung hole too narrow for my autosiphon. Back to manual siphon. Yuck.

99
Kegging and Bottling / Re: American Ales - CO2 Volumes
« on: April 08, 2017, 09:30:11 AM »
I like a little lower than most, around 2.2-2.3.

100
Locally base malt is cheaper than online, especially with shipping, but pretty much everything else is more expensive.

101
All Grain Brewing / Re: Great Western vs Briess vs Rahr
« on: April 07, 2017, 08:14:58 AM »
Basically anything but Briess.

102
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 08:26:43 AM »
There are a number of good options on grain combinations that will give you an orange hue but I would be cautious about changing the flavor along with the color.

I would consider some oats or flaked grain that will yield haze without adjusting flavor. If you're still a little too yellow then a tiny amount of sinimar or dehusked carafa to edge the color darker. The protein from oats and/or flaked grain would give a little more body but not affect the flavor.

103
Ingredients / Re: Favorite hop mix?
« on: April 05, 2017, 07:16:52 AM »
Cascade/Aramis/Aurora is one of my favorite combinations for saisons. Also works well for a hoppy lager.

104
All Grain Brewing / Re: Looking to upgrade
« on: April 04, 2017, 08:11:45 AM »
I'm open to all variations and budget isn't really an issue, i'm more of an all grain type guy

Famous last words  8)

105
General Homebrew Discussion / Re: Worst. Brew session. Ever.
« on: April 03, 2017, 08:26:57 AM »
It's all rise from here.

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