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Messages - reverseapachemaster

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91
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 17, 2016, 08:35:24 AM »
What are your concerns about S-23?

92
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 17, 2016, 08:24:16 AM »
Really take it to heart and make a Thanksgiving-flavored beer. Add sweet potatoes and pumpkin to the mash. Boil with a whole turkey like an old cock ale. Add poultry herbs at flameout. Ferment and add cranberries in secondary. Don't be afraid to add other vegetables to the mash--whatever you enjoy on turkey day.

93
General Homebrew Discussion / Re: 3 Questions on the Irish Beer Market
« on: September 17, 2016, 08:16:37 AM »
The bigger question is why you would post a link to a survey about the Irish beer market on the American Homebrewers Association forum? :o

It's just getting blasted everywhere beer related he or she can find to post.


94
Beer Recipes / Re: Partial Mash Farmhouse IPA Recipe Idea
« on: September 16, 2016, 08:48:46 AM »
I don't mind the recipe as written if you're not planning on getting a lot of flavor directly from the yeast. It will be there among the hops but most of what you're going to get is the dryness from the yeast and over time some of the brett flavor, if you use WLP670, will emerge. If you want the yeast to be more present in the flavor and aroma then you will need to back off on some of the hops.

I currently have a Belgian pale ale in which about half the hops are jarrylo. Coming out of the hop stand there was definitely that fake banana/plastic flavor everybody talks about. After fermentation the plastic flavor seems completely gone and the banana is more subdued against the other hops. So maybe not as awful of a hop as I was led to believe. It's not my favorite hop but seems to work well enough in combination with other milder fruity hops.

95
Yeast and Fermentation / Re: Yeasts that I should avoid
« on: September 15, 2016, 08:33:24 AM »
I'm planning my first Belgian Strong golden ale, not sure why it has taken me 20 years to get around to making a Belgian style beer.

I think

Quote
Anyway, I seriuosly dislike bubble gum and banana esters.

Probably explains a lot of it.  8)


1388 will be a great option for you due to it's milder Belgian profile. However, many/most Belgian strains can be manipulated through technique (e.g. pitching rate, aeration, temperature) to adjust the ester and phenol profile. 1388 is more forgiving about staying within a milder profile which makes it a good candidate for your needs. It's the opposite of 1214 which is finicky and can be extremely expressive.

96
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: September 14, 2016, 07:42:55 AM »
I ordered some rhizomes in the past from Hops Direct. They all grew well.

While not in WA, in the past I've also ordered from Thyme Garden which sells all organic if that matters to you. I also had good luck with the rhizomes I ordered from them.

97
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 12, 2016, 07:36:20 AM »
I'm on 14.4k. Can somebody tell me if this hyperlink is worth clicking?

98
Yeast and Fermentation / Re: Fruit w/ Brett
« on: September 09, 2016, 07:43:34 AM »
Plan out how long you expect to age the beer with brett and add the fruit during the last 6-8 weeks.

If you aren't sure how long you want to age the beer then pitch brett and once you're happy with the flavor then add the fruit for 6-8 weeks.

I'm not concerned with brett's ability to chew through whatever you throw at it but sitting on the fruit for longer just means you're losing some of the freshness of the fruit. FWIW I would look for heirloom or other particularly flavorful peaches for the beer. My experience with the normal grocery store varieties has been underwhelming.

99
Equipment and Software / Re: Fermenter Recommendations
« on: September 09, 2016, 07:36:46 AM »
the buckets never seem to loose a slight smell of prior batches

Oxyclean will cure that problem.

100
Great read, but I don't buy the ease of distribution position.  The different rules of varying jurisdictions alone are enough to prevent some smaller operators from trying to expand to other geographic markets.  But at least one used it as a marketing edge - New Glarus "Only in Wisconsin".  And their beers are solid.

The large brewers already have infrastructure in most or all states to bring new products into those markets so it is definitely easier for them to distribute beers into those states.

Texas is a good example of this. Here you have to pay a several thousand dollar fee for the privilege of gaining access to the market. (I am sure other states do this too.) If you're a small or mid-sized brewery trying to get into Texas then having to pay to play each year is going to be a deterrent to entering our market. You have to know you can move enough product in the state to clear the fees plus expenses. At wholesale prices that's a lot of beer sold before any profit is made. If you are an acquired brand then you can ride the fees of the parent company and use their more efficient production model to lower the bar of entry and start turning profits quicker. 

101
All Grain Brewing / Re: Help with AHA recipe regarding crystal 105l
« on: September 08, 2016, 08:57:20 AM »
I seem to think Bairds was among the few that made a grain in that range but I'm not even sure it's produced anymore. If it is then it must be special ordered because I don't see Bairds' domestic wholesaler (CMG) even carrying it.

Personally I would try to find an English crystal in the 90L range rather than blending domestic crystal malts and barring that I'd use more English 75L and maybe a touch of a really dark English crystal in the 140L range. Barring that I'd look for a domestic 90L. For me C120 has too much of a burnt sugar and raisin flavor that doesn't sit well in a barleywine.

Might not hurt to email Sierra Nevada and see if they can provide some insight on what they are sourcing or what they recommend as a substitute.

102
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 07:35:25 AM »
What beers are you trying to emulate?

103
You are better off using thicker bottles, especially if you are shipping them where the bottles may be handled roughly. Some of the commercial longnecks will hold this pressure but I try to avoid putting higher carbonated beers into standard bottles.

There are some good options in the 12oz/375ml range. The bottle shape used by Almanac and several other American sour brewers can withstand a lot of pressure. The stubby Belgian 375ml bottles are good as well. Some Belgian brewers also use longneck bottles that have a smoother curve from the body to the neck that hold pressure well. Leffe uses these bottles. All will accept a 26mm cap. If you're just bottling a handful of bottles I'd think about getting some commercial bottles and enjoying the contents to reuse the bottles.

104
Beer Recipes / Re: Timing for adding aromatic herbs to saison?
« on: September 07, 2016, 07:17:47 AM »
With each of those you'll want to be restrained. You can easily go from pleasant herbal to potpourri or scented soap quickly.

The safe option would be to make tea (either hot steeped or cold steeped) and figure out a blend at bottling and add the teas to your bottling bucket.

If you want it added during the brew process then I'd make a moderate steeping addition after the boil and then do a dry addition post-fermentation to adjust up. I'd start with 1/8-1/4 ounce each in the steep and plan on not doing any more than the same amounts post-fermentation. I'd still think about making small teas of each before the brewday and play around with blends to see what combination of flavors you like best.

105
Kegging and Bottling / Re: "Dirty" Gas lines
« on: September 06, 2016, 02:01:52 PM »
The pressure, pure CO2 and lack of food is going to make the gas side an unhabitable environment for most spoilage organisms. For those that can survive and make it into beer are going into cold beer where their ability to do anything will be slow. Perhaps a low gravity, low hopped beer sitting in the keg for months and months might see some evidence of spoilage in the unlikely situation in which something survives the gas lines to get into the beer.

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