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Messages - reverseapachemaster

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General Homebrew Discussion / Re: Infection and what to do about it
« on: January 10, 2016, 05:38:48 PM »
Keep in mind that not everything that can find a food source necessarily needs a sugar source to eat. Many wild yeast, like brett, and some bacteria can feast on leftover fermentation compounds from the original fermentation and even some non-fermentation compounds in the liquid. So the fact that the cider went to 1.000 does not mean there is nothing that could be metabolized and you're looking at some good evidence to that point.

If it tastes good now you might as well kill everything growing in it. No reason to create an opportunity for unpleasant flavors to develop unless you're more curious about what might happen than enjoying what you intended to make.

The Pub / Re: What's the Weather Like Where You Are?
« on: January 10, 2016, 05:21:33 PM »
It's a chilly 34F today. No snow for us, unfortunately.

Kegging and Bottling / Re: reusing brown beer bottles
« on: January 09, 2016, 04:09:40 PM »
It's more durable than it looks. My fear with wearing down the plastic is the grooves where the metal shelf slides in to support the bottle. In order to cork Belgian or champagne style bottles one must remove the plate with each bottle. That's a lot of sliding the plate in and out. I will probably do as some other people and cut a wood block to use in place of the shelf with those bottles but I'm lazy and haven't gotten that far yet.

Equipment and Software / Re: Getting hot water in my garage
« on: January 08, 2016, 04:15:43 PM »
Some of this depends upon the mineral content of your water. If you have softer water then running hot water for food or beer probably isn't a big deal. However for those of us not in that situation it's terrible water. When I flush the water heater out comes rocks about the size of aquarium gravel. The water from the hot water heater doesn't taste good and the mineral content changes the flavor of coffee and tea. Beer too, if one were to use it for brewing.

The Pub / Re: Brewery upgrade
« on: January 08, 2016, 04:04:43 PM »
Seems like a low value way to move equipment in the brewery.

The Pub / Re: Magazine Subscriptions
« on: January 08, 2016, 04:04:00 PM »
I used to subscribe to All About Beer. It's a good mix of beer and brewing topics. I gave it up with several other magazine subscriptions because I didn't have time to read them and they were just piling up around the house.

I've bought a couple issues of Craft Beer & Brewing but $10 is a steep price.

Beer Recipes / Re: Cascadian Dark / BIPA: your thoughts on this?
« on: January 07, 2016, 03:56:51 PM »
I agree on ditching the mash hops and move them somewhere else in the process. FWH or after the boil.

The Pub / Re: The Pub?
« on: January 07, 2016, 03:52:35 PM »
That is some hardcore hostility.

He just didn't like stir plates.  :(

Homebrew Clubs / Re: Need Club Membership Cards
« on: January 06, 2016, 04:50:38 PM »
The last year I was a member of the local club they got pretty lazy about cards and just sent a card by email. It was up to you if you wanted to print one. It doesn't really do anything except give a discount at a couple LHBS. Leadership insisted it wasn't economical to print cards...and raised dues $10/yr. that year. Lots of bad leadership decisions that year took a toll on the club.

A useful suggestion is to talk to local printers about their prices to do a run for you. They can likely run a spreadsheet that prints individual member names per card. It might be a little more expensive than the discount online printers (which are not bad by any means) but you might be able to negotiate a sponsorship from the printer or get discounts down the road on other club printing needs.

The Pub / Re: What's the Weather Like Where You Are?
« on: January 06, 2016, 04:30:22 PM »
Here in north Texas we've had highs just under the 50s and lows in the 30s. We're about to get a couple warm days and get close to 70. Typical Texas weather.

General Homebrew Discussion / Re: Hard root beer awful
« on: January 05, 2016, 06:05:09 PM »
I've only had a couple hard root beers. Not a fan.

There's a whole wave of hard sodas coming into the market. They are dangerously close to becoming a target for underage drinking and we'll probably see a crackdown on that market in a couple years especially as the big brewers deploy their usual advertising models.

Ingredients / Re: Question About Grain Storage
« on: January 05, 2016, 04:10:20 PM »
I'd expect any moisture in the grain would freeze and thaw with the temperature and break down the grain and make it softer. Maybe not enough to cause any flavor problems but enough to make it harder to get a decent crush. No idea how much moisture would be necessary or how much freeze/thaw cycles would be necessary to be a problem though. I imagine plenty of breweries in colder climates have external grain silos where this happens routinely without any problems.

General Homebrew Discussion / Re: Do you clean before AND after brewing?
« on: January 05, 2016, 04:02:12 PM »
Easier to clean sticky liquids when hot and fluid than letting them dry and have to scrub them off, especially with parts that may not be easy to scrub on all surfaces.

All Grain Brewing / Re: astringent off flavor
« on: January 04, 2016, 04:39:04 PM »
What salt additions are you making to the RO water? If it varies between batches then it's likely not the milling unless you change mill settings or use different mills for each batch. It's far more likely that you are not adjusting the water properly and getting varied ph between batches.

All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 04, 2016, 04:36:15 PM »
Can you give us an example of one of these recipes and your process?

If you have an IPA or APA coming in ten points below expected FG then either the OG was way under, you are getting extreme mash efficiency, or you have a voracious infection that is eating your beer down to nearly 1.000. It's easy to always point to an infection as a source of problems but that doesn't make it necessarily the cause of your problematic beers.

Bacteria can be a cause of infection but most beer infecting bacteria do not cause significant drops in gravity even when producing significant volumes of acid or other flavor compounds. Pediococcus might be the exception but it is a slow moving bacteria and unlikely to be your culprit unless you are pitching a large volume of pedio into your beer or letting it sit for months and months. If you are getting off flavors plus a significant drop in gravity then bacteria is a likely culprit only if it is showing up to the party with other unwelcomed guests.

Most wild yeast are not so voracious that they can chew down gravity that far. Wild saccharomyces and related yeasts are as likely to stop fermenting at 1030 as they are at 1000. Oxidative yeast like brett are often the source of low FG but like pedio they are slow to grow and start fermenting unless you are pitching a large volume at the beginning of fermentation. Unless you are repitching slurry from a heavily infected batch this is unlikely. Another reason why you can likely eliminate brett from the possible candidates is that brett does a good job of consuming residual oxygen and leaving behind hop flavor. Brett will affect biotransformations on hop compounds to an extent but these are also slow processes that often take months to years.

All of that is not to say you definitely do not have an infection problem but there are many other culprits as likely or more likely.

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