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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Fermentation Control
« on: July 09, 2014, 07:41:11 AM »
As long as you are happy only going to 36F to lager then there's no reason to move away from your fridge. Just buy a temperature controller. I have the Johnson Control A419 and it works very well. It switches from cold to heat control by opening the box with four screws and moving a pin inside. Very easy. You can spend less if you feel comfortable wiring the controller yourself. I don't so I bought a plug and play device. To heat that up in the winter I use a heat wrap that is similar to fermwrap but designs for reptile tanks. It's cheaper and seems more durable than fermwrap or the old brewbelt.

I believe I read on the BJCP forum that they were keeping comments open for a month or so.

I also think oxidation is the problem with that beer.

Aren't we supposed to have a massive shortage every year? I know there is a shortage on the most popular varieties (including Cascade) due to all the new IPAs coming on the market using the same handful of varieties but there doesn't seem to be a shortage of hops across the board. The challenge for pro brewers will be making viable products out of something other than citra/amarillo/simcoe mixes when the market gets too tight. Several of the most popular varieties are even unavailable now on the spot market shortly after the fall. That's bad for homebrewers because we are almost always getting the leftovers from the spot market.

I noticed the volume of comments about the new guidelines lined up with my own thoughts about the biggest issues.

Beer Recipes / Re: Bourbon stout without a barrel
« on: July 01, 2014, 06:56:32 AM »
The base beer for BCBS is a big 15% imperial stout. It's just a regular ass RIS. No lactose, etc. going on. From what I am told about the base beer it's heavier on the dark malts to hold up to the year of aging and the sweetness from the oak and bourbon. I would be careful about picking out a supposed clone recipe from the internet to follow. There are a lot of recipes out there claiming to be clones but I've never seen anybody agree that the recipe came any closer to BCBS than any other imperial stout.

BCBS pulls a lot of flavor out of the bourbon and the oak in the barrel so I would go heavy on both at let it mellow with age. I would not expect your version to be anywhere close to drink after 1-2 months, especially if you are shooting for double digit ABV and going in heavy handed with oak. Oak needs time to mellow out. My recommendation about the oak is to follow the excellent advice above about putting the cubes in a jar with bourbon but do that now so the oak has time to mellow and release flavor into the bourbon.

All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 06:42:09 AM »
I would also ditch the carapils unless you have some specific reason why you need it.

The style guidelines certainly are not perfect but having some type of style guidelines provides a set of rules that all participants in a competition can follow when entering their beers. Without them, each competition turns entirely into a ranking of the personal preferences of the judges and inevitably that means the biggest versions of each style are most likely to win. That would result in more complaints about the quality of judges and less interest in competition. There is a place for those kinds of open-ended, people's choice-type competitions but those are generally not regarded as serious competitions.

Homebrew Clubs / Re: Insurance
« on: June 30, 2014, 07:02:34 AM »
I definitely expect the AHA will broadcast the final details thoroughly. The more clubs that sign up will make it easier to negotiate the price downward on the policy renewal.

Brown sugar, at least as far as what we think of as brown sugar in the US, is just table sugar sprayed with molasses. If you prime with it you will get a small amount of molasses flavor. Not a terrible thing for a pumpkin beer.

I think you're going to get some nasty headaches fermenting in the 80s.  Get it down to 70s if at all possible.  When I make saison, I start fermentation about 68 F and then raise to around 74 F maximum.  Not exactly sure what will happen in the 80s, but I'm fairly certain you will get a lot of fusels, even with a saison yeast.

No fusels with saison yeast. I typically ferment saisons around 85-90.

Equipment and Software / Re: Hand Cranked or Powered?
« on: June 26, 2014, 07:37:20 AM »
I hand crank most of my batches but when I brew larger batches I hook up the drill. Most of my batches are small (1-2 gallons) so I can hand mill about as fast as I can hook up the drill and mill with power.

The Pub / Re: Tequila
« on: June 25, 2014, 07:21:30 AM »
Unfortunately good tequila sells at a huge premium. It's hard to find a decent bottle under $40. Don Julio is my standby although both Aha Toro and Dulce Vida are good options. All pricey though. Republic gets decent reviews but IMO it's just as overpriced and overhyped as Patron. Respectable reposado and anejo mezcal are reaching the market but sadly they are also getting priced at tequila prices although there is far less demand for them.

Best bet to get anything close to fair prices on tequila or mezcal requires going south of the border.

Going Pro / Re: Do you suppose I'd get sued...
« on: June 24, 2014, 03:38:07 PM »
Trademark infringement is bad stuff. If you are infringing on another party's mark then at best you have to give up all the work you put into building that brand. At worst you get sued and the court orders you to give up the infringing content plus you pay their attorney fees and your own.

A search of the USPTO trademark database should be your starting point but it's not the only search you should do. You should also search your state's mark database if your state provides trademark registration (as I think all do) as well as a basic internet search. Trademarks do not have to be registered with federal or state offices. They can be protected under common law rights. Your search should be for both images and names.

Yeast and Fermentation / Re: Fermentation temp question
« on: June 24, 2014, 07:16:33 AM »
I run mine with +/- 1 but set the ASD to 6-8 minutes depending on how cold the fermentation is (shorter time for cooler fermentation). It's rare I get more than a couple degrees away from the desired temperature without constantly turning the compressor on and off.

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