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Messages - reverseapachemaster

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Beer Recipes / Re: Two Cherry Wood Smoked Malt Recipes - Thoughts please!
« on: October 07, 2015, 08:29:57 AM »
I agree that the cherrywood smoked malt has a very sharp flavor. It's my least favorite non-peat smoked malt. I would use a deft hand adding it. I like the way Stone adds to the smoked porter but I'm not a huge fan of the smoked porter on its own.

Beer Recipes / Re: RO Water additions for reference
« on: October 07, 2015, 08:23:12 AM »
Can't speak to brewer's friend but I found EZwater was always significantly off.

The Pub / Re: Windows 10
« on: October 07, 2015, 08:18:00 AM »
My old laptop running 8 died a couple months ago and I replaced it with one running 8 and a touchscreen. I went ahead and upgraded. It runs quicker than 8 but it's sometimes clunky with a non-tablet interface. Many of the scrollbars are hidden and trying to click on them can be difficult. It has some problems with basic drivers, especially audio drivers.

Like most MS products it was released too soon and we're left waiting for basic functions to be fixed.

Events / Re: Austin Beer Week Oct23-Nov1
« on: October 06, 2015, 07:52:33 AM »
Get a room you two.

All Things Food / Re: Indian Food
« on: October 06, 2015, 07:44:49 AM »
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store.  I buy cumin seed by the pound.  perhaps I have a problem...

It always sounds like so much but if you cook on a regular basis in cuisines that use a lot of spices you move through them quickly. I bought a large bag of bay leaves a couple years ago thinking I'd never go through it and I'm almost out.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 05, 2015, 08:48:54 AM »
I disagree Mark. While hoppy beers are no doubt extremely popular today (arguably overly so), I doubt very seriously that large numbers of brewers are adding extra hops to beers they wouldn't have otherwise, just to cover up infections. Hoppy beers are everywhere because that is the current consumer preference, like it or not.

I agree that customer preference drives the popularity of hoppy beers but not because the alternative is poorly brewed non-hoppy beer. I also agree with what I think underlies his point that if you stripped down the hops you would find a lot of beers both at home and on the commercial market that are loaded with brewing flaws. All one has to do is look at the number of breweries--often newer breweries--where people complain that all the beers are mediocre or worse except the IPA/IIPAs.

General Homebrew Discussion / Re: mandarina
« on: October 05, 2015, 08:31:47 AM »
MB has less oils than Mosaic, Simcoe, Citra and so on. IIRC it has about 1% or less, those others have 2 to 3 % oil. If you want an aroma punch like those hops give, you need to double or triple.

That really seems to be the rule for all the fruitier European hop varieties whether they are the new German varieties or the fruity styrian variants. Great flavor and aroma but if you want them to compete with big American or NZ/AUS hops then you need a generous hand.

Ingredients / Re: Effects of craft beer going global
« on: October 04, 2015, 08:18:27 AM »
Really? I know there are clauses due to poor crop years so that you get prorated amounts of what you contracted. If they can sell out from under you, what kind of a contract is that?

It's a contract to buy. If the grower has the hops then the buyer has to buy them at the agreed price but the grower is not committed to tender the hops to fulfill the contract. Generally the farmers are going to fulfill contracts because they want those guarantees before committing cash to fields but they don't want to be on the hook for paying the costs of a bad harvest caused by natural factors.

Nobody can tell you that your preferences are wrong or that your technique is wrong if this mash process makes beers you like. With my system I generally tend to mash lower and longer for most styles. I am often mashing saisons and other dry styles at 144-146 and then decocting up to 156-158. It makes a better beer on my brewhouse than sixty minutes at 150 or whatever most people are doing.

There could be a number of reasons why you prefer mashing this way that may go beyond your drinking preferences. The water profile might lean towards a maltier beer (in several ways). The crush on the grain might not give you sufficient solubility of starches and you're getting too many unfermentable sugars or far more maltose than glucose left behind after a normal sixty minute mash. The water:grist ratio may be too thick and similarly you are getting the same results.

I think it would be most interesting for you to brew the same beer with somebody else and let you mash at 149 and let them mash at 154 or wherever they would normally mash on their own system and compare the beers. If you feel the beers are generally the similar then you are just mashing properly for your own system. If you can tell a distinct difference in the beers then it is probably just a matter of preference.

General Homebrew Discussion / Re: Yeast give away promotion
« on: October 02, 2015, 09:57:27 AM »
I think the same thing happened with a few people with the hop giveaway this summer. I'd take a search for the thread discussing it and see if it has a contact.

Yeast and Fermentation / Re: Switch fermentation temp?
« on: October 01, 2015, 07:13:49 AM »

All Grain Brewing / Re: Mash ph help
« on: October 01, 2015, 07:11:45 AM »
+1 to Bru'n Water. I used to use EZ water and the results were not as reliable. I build up from scratch with RO.

Kegging and Bottling / Re: Belgian Empties?
« on: September 30, 2015, 05:06:58 PM »
Yeah I always save and keep the thicker bottles. It's good insurance for how much wild yeast and brett I use in my brewing. Inevitably I end up clearing out plenty of standard longnecks because I end up with too many. It's about that time actually...

All Things Food / Re: Growing food - The Garden Thread
« on: September 30, 2015, 05:04:50 PM »
We are finally getting some peppers from our container garden.  We put in Jalapenos and a type of bell pepper but we didn't get any blossoms until mid-August.  It's been a very strange year for growing in Iowa this year.


Bell peppers are finicky as heck to grow. I grow a few different pepper varieties and most either do not flower during the hottest part of the summer or the blossoms drop off because it's too hot (much like tomatoes). I've tried growing them off and on for a few years. I finally found a plant that seems to tolerate the heat here but like most of my pepper plants they only develop fruit in the late spring and fall.

All Grain Brewing / Re: Does A Longer Mash Give Maltier Beer?
« on: September 30, 2015, 07:53:33 AM »
No because the mash is doing more than just extracting flavor from the grain. There is also the release of enzymes and starches that are subsequently converted to sugars. As that process extends through time you are more likely to get a drier beer as the long chain sugars continue to be broken down and the wort becomes increasingly fermentable. Usually a malty beer needs some of those long chain sugars for body and residual sweetness.

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