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Messages - reverseapachemaster

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91
Ingredients / Re: Brewtan B
« on: August 03, 2017, 07:04:51 AM »
The whole "need to be a professional brewer" thing is pissing me off, and with other products than Brewtan B.

I've got the money, just take it already. So long as I'm willing to buy whatever volume you're selling, what do you really care? White Labs has several strains that I'm interested in that are "Pro Only." Just doesn't seem a good business model.

I understand not wanting to sell at homebrew volumes, as is the case with real invert syrup. But seriously, if I wanted to buy a tanker load of invert, and had the cash, the fact that I'm a homebrewer shouldn't be a reason not to sell.

In either of these situations I would be surprised if the company declines to sell to homebrewers because they are homebrewers. Far more likely that the products/yeast are just not packaged for sale to the retail market (i.e. homebrew shops or direct retail) and only packaged for their wholesale market (i.e. breweries). If you bought a BBL pitch of that yeast or a pallet of BTB you would likely encounter no resistance.

92
Beer Recipes / Re: Rye Espresso Stout - hmmm, not sure.
« on: August 02, 2017, 07:58:25 AM »
Seems like it would make a ridiculously sweet beer for my tastes; but if the goal is to recreate a Starbucks drink in a beer then that's pretty much what you have to do.

I dunno, it seems like the goal with a lot of beers these days is to make them super sweet--pastry stouts, BA barleywines, milkshake IPAs, over-fruited sours, etc.

93
Commercial Beer Reviews / Re: Can anyone suggest some nice beers?
« on: August 02, 2017, 07:53:21 AM »
If you haven't done the New Belgium Tour I highly highly recommend it.  Another vote for Odell's and also, right next door is Fort Collins Brewing which I heard good things about, but didn't get to try while I was there.

Fort Collins Brewing mostly relies on their range of staple beers which are right down the middle in quality. Their special releases and brewery-only beers are solid though. The food is also excellent. When I make it up to Fort Collins I usually start here for lunch.

There's quite a few breweries in Fort Collins. Horse and Dragon has some interesting beers. Funkwerks does a good job with their saisons and various other Belgian beers. Zwei on the south end of town has some solid German offerings. I think Prost's tasting room is also open now. I wasn't a huge fan of Equinox outside of their oatmeal stout. Several other breweries in town I haven't tried out yet. I'd give another vote to Odell.

Prost and Zwei might be good options if Corona and Fosters are your preference for beer.

New Belgium's tour is great even if you're not the biggest fan of their beers but you have to register for tickets far in advance.

94
Yeast and Fermentation / Re: To dry
« on: August 01, 2017, 07:58:41 AM »
Any high protein grain will be a good option. Brett won't churn through the protein, which will add body to the beer. Oats are a good option because they are so flavor neutral in beer.

95
The Pub / Re: Shrubs
« on: August 01, 2017, 07:54:17 AM »
I spent about two hours trimming shrubs the weekend before last.

I have no idea what you all are talking about.

96
Beer Recipes / Re: Summer Weissbier
« on: July 28, 2017, 07:36:24 AM »
Yes--maybe even too much wheat. I like wheat and happily done 100% wheat beers but it is a slow runoff. Even with rice hulls you are probably in for a very slow run off.

What do you hope to achieve with this beer? It's a fairly large amount of late hops for a traditional hefeweizen but that does not mean the recipe is wrong for what you want the beer to be. There are hoppy hefeweizens out there and I like them a lot.

97
Beer Travel / Re: San Francisco Breweries
« on: July 28, 2017, 07:32:42 AM »
What do you like to drink, where are you driving/staying and how much are you willing to drive? There's lots of places across the bay area and up into wine country.

98
Beer Travel / Re: Portland, Oregon
« on: July 28, 2017, 07:31:12 AM »
I wasn't a big fan of pFriem the time I went but that was not too long into opening and they probably deserve another shot.

I like Double Mountain out at Hood River, if only because I really enjoy their steam porter and their casks.

The drive from Portland to Hood River is great scenery. I had a bald eagle soar right over the car on one drive. It was almost close enough to touch. I did have my credit card info stolen at a gas station in Cascade Falls on the way back to Portland one time. That was one of my lesser favorite drives along the Columbia River.

99
Yeast and Fermentation / Re: Brett in the keg
« on: July 26, 2017, 07:33:54 AM »
You could put new beer in the keg. How many brett cells remain would determine how quickly you would see a change in the beer.

You could degas some of the beer and keep it in a mason jar. My first concern is that there is probably a lot more fermentation brett can do on that beer and the mason jar may end up explosively overcarbonated. Mason jars are not designed to withstand internal pressure (although they will, a little). Second, I'd look at how much yeast you have in suspension. A mason jar's worth of beer is probably short on brett cells. You might wait a long time before you see any activity in a keg, especially if the keg remains cold.

IMO the better process would be to buy another package of brett for future batches. You can propagate brett in a starter and pitch from the starter into your kegs. Keep some of the starter behind in a mason jar for future batches. Just make larger starters than you need and keep the excess. This ensures you can control the volume you pitch and that what you pitch is free of sacc.

100
Is it served as a salad?

101
General Homebrew Discussion / Re: Berry ale
« on: July 21, 2017, 07:15:52 AM »
Speaking of fruit, I have somewhere around 15 pounds of guava paste. I already made a delicious guava Melomel, and was thinking of trying some in a beer sometime.

Holy cow, that sounds awesome! Thoughts for what you'd use it in? I could see guava being a pretty flexible flavor across a few different styles...

I have enough guava paste, I'll probably end up trying a few styles. I might start with a guava ale, then try a guava pilsner. The fruity flavor might go well with an IPA if I can balance the hops with it.

In the 50 clone recipes article recently published on the AHA website, the Hawaii clone is Maui's POG IPA. It's a delicious beer with guava. Might want to take a look at it for inspiration even if you end up only using guava.

102
What do you like to drink? That's a versatile combination of hops. You could use it almost anywhere in American styles.

103
Equipment and Software / Re: need 12oz bottles
« on: July 19, 2017, 11:11:06 AM »
Check local craigslist and local homebrewing clubs for free bottles.

If that doesn't work you could probably grab some from a local bar after a Friday or Saturday night.

104
Going Pro / Re: Help with NYS Farm Brewery Act Startup
« on: July 19, 2017, 07:52:06 AM »
One thing to keep in mind is that license requires you to use a percentage of local ingredients with a ladder up to 90% in a few years. Take a look at what local malt and hops cost; they may be far more expensive than what you can buy elsewhere.

105
General Homebrew Discussion / Re: Berry ale
« on: July 19, 2017, 07:36:52 AM »
No recipe here but the pro fruit beers do not use fruit at all but flavor extract.  I'd brew and american wheat ale and dose at kegging.  https://www.naturesflavors.com/natural-flavor-extract/62380-berry-flavor-extract.html

Alternately, go with well reviewed kits: http://www.northernbrewer.com/raspberry-wheat-extract-kit

I disagree that all commercial beers are not using real fruit/puree over flavor extracts. Some commercial beers use these extracts but that is definitely not universal--probably a small percentage of fruited beers these days.

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