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Messages - reverseapachemaster

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All Grain Brewing / Re: Long but productive brew day...
« on: December 14, 2015, 09:42:59 AM »
I feel your pain. I endured a turbid mash yesterday. Started at 10am and ended the boil at 5pm. Then still had to cool and get it in the fermentor. Very long brew day.

General Homebrew Discussion / Re: wheat beer with fruit
« on: December 14, 2015, 09:41:02 AM »
You could add baking soda post-fermentation to raise the ph without a significant flavor change.

The Pub / Re: Tweedle dee or tweedle dum
« on: December 12, 2015, 09:26:20 AM »
Tweedle G

Thug Life

Beer Recipes / Re: Smoked Dunkelweizen
« on: December 11, 2015, 08:52:18 AM »
I think you could use the oak smoked wheat if you want. It's about as smooth as rauchmalt but rather than that bacony smoke it's more orange. Think about whether you want that in your beer.

Think about how the phenolics of the cherry smoked malt will play against the phenolics in the yeast. I find the cherry smoked malt the most aggressive and most harsh in terms of phenolics.

Personally I think rauchmalt works best in smoked weizen styles but it's your beer and your vision. Maybe that cherry and orange smoke flavor will work with the banana/clove from the yeast.

General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 10, 2015, 08:29:42 AM »
I generally agree with the points raised in the podcast about the homebrewing industry but would add a number of other factors into the mix.

Along with one gallon and other small batch brewing, other trends in brewing technique lower the need to purchase expensive equipment or continually want to upgrade. BIAB brewing is a good example because once you have a couple pots and a grain bag you're done with your core equipment purchases. To a lesser extent you can also add electric brewing and these all-in-one systems like the zymatic that are one purchase and you're done.

For a long time homebrew shops could get by focusing on selling startup equipment kits and recipe kits but now there's so much information online that the chasm between relying on prepackaged extract kits and piecing together all grain brewing has never been more narrow. Along with all grain brewing comes other typical cost savings measures like bulk purchases and yeast reuse. I see homebrew shops continue to offer intro classes but less in the way of intermediate or advanced classes that might get people in the shop to buy ingredients or equipment along the way. That's a huge missed opportunity. As brewing knowledge advances and more serious homebrewers go all grain many times the shops cease being a source of expertise and the local stores cease offering any competitive reason to beat out better deals online or information that can be sourced elsewhere. Few brewers want to pay $2/oz for cascade hops and get bad information.

The other problem with focusing on making money up front and the cycling away from DIY as the economy has improved is that there are so many startup equipment kits hanging around in garages and closets that if you want to get into brewing you can spend $100 at your local shop or find one for free from a coworker or for $20 on craigslist.

But above all else the growth in the craft brewing industry cannot be overlooked as a key reason for the decline in sales, which is really a decline in sales to new entrants to the hobby. When craft beer is scarce in a market lots of people want to try it but without access can turn to homebrewing. As craft beer appears in the market those people who didn't enjoy homebrewing as much as they accepted the utility were willing to give it up and go buy a $10 six pack. Even in markets where there is lots of craft beer the expansion of that market entices people to go out and try the new beers on the market and as a result there is less of a need to brew at home.

Ingredients / Re: Northern Brewer for porter
« on: December 09, 2015, 03:54:08 PM »
Well, sorry, I'm Belgian, and in Belgian mint and chocolate do not go well.

What is wrong with you.  ???

All Grain Brewing / Re: Hop tea to lower FG??
« on: December 09, 2015, 03:52:41 PM »
I'd think about pitching some fresh yeast (from a starter at high krausen) into the beer and see if it can knock down that FG rather than hope a hop tea doesn't result in too much bitterness and thin the beer out too much.

Have you listened through the Noble Ale Works epsiode on the BN? I think they talk about this beer. I don't remember how much detail they go into.

Equipment and Software / Re: Digital Thermometer
« on: December 09, 2015, 08:56:19 AM »
I'm another happy rt6000c user. I'm among the crowd that couldn't justify spending four times as much on a thermapen. The thermapen claims accuracy +/- 0.7F and a three second reading while the rt6000c claims accuracy +/- 0.9F and a six second reading. I couldn't justify an extra $60 over three seconds and 0.2F.

Equipment and Software / Re: Fermentation Heaters...
« on: December 09, 2015, 08:46:19 AM »
I use reptile tape which is similar to fermwrap but cheaper and available in different sizes. It can raise beer temperature about ten degrees on its own and 20+ degrees inside my fermentation fridge. Running this on a Johnson controller I can set a smooth ramp up and maintain stable warm temperatures within 1-2 degrees.

Oxyclean will get out stains and most of the smell but IMO only bleach (1 tbsp/gal) will completely eliminate the smell in plastic. You have to decide whether you want to risk exposing an apparently porous plastic to bleach. After all, your wort will smell like wort when it goes in your plastic conical. Will the residual aroma have an impact on the beer? My use of buckets that smell of beer suggests not.

Yeast and Fermentation / Re: Bottle Dregs
« on: December 07, 2015, 09:12:59 AM »
Basically two approaches for you:

1. Use the dregs in combination with a lab blend (or brewing yeast). In this case you're using the dregs to improve the organism diversity in the beer but you're letting the lab blend do most of the work, especially with early fermentation. In this case you can just unload the dregs when you pitch the blend.

2. Fermenting exclusively with dregs. Here you are just relying on dregs to do all the work. Most people will build up a small starter to try to get enough cells to get a healthy fermentation and then pitch like you would any starter. Most dregs are not healthy enough that a few ounces of beer will ferment out a five gallon batch. There are some exceptions--like Jolly Pumpkin dregs--but most dregs need a little help or the dregs from a lot of bottles.

Of course your other option is to create a persistent culture by putting together a starter in a jug and pitching the dregs and let them do their thing and then pull from your house culture as needed, occasionally decanting some of the beer and adding fresh wort.

Lactobacillus is easy to kill. It naturally exists everywhere and you are almost assuredly killing it off each time you sanitize your equipment for brewing. Normal cleaning and sanitizing procedures are fine. You'll also have brett and pedio (and some other stuff in some dregs) to also worry about. Generally your same cleaning and sanitizing procedures will work for these but they can be somewhat more resistant to sanitizers (especially starsan). Many people maintain separate equipment for sour beer for this reason.

General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 10:52:30 PM »
My tap water has a nominal pH of 7.6, but a concentration of bicarbonate around 600 ppm. In town, their tap water is 7.5 but the bicarbonate species is <100 ppm.

Is your water supply from something west of Austin?

Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 10:47:47 PM »
You want any of the homofermentive strains like delbruckii or acidophilus but you need to make sure you get a pure source otherwise any yeast showing up will produce ethanol. Acidophilus is more hardy than delbruckii and you can easily find it in probiotic pills but you want to use a reputable provider to minimize the risk of yeast-infected pills.

Also plantarum is a nice strain to find in pill form as a probiotic. Swanson carries them I know, amazon has them for just a couple bucks.

But heterofermentive so it will produce ethanol.

General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 12:32:39 PM »
I'm lazy and hate math that doesn't involve dollar signs so I would figure this out by taking Bru'n Water and changing the RO water profile to the second water profile and let Bru'n Water figure out how the water blends.

But that might not be accurate.

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