Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - reverseapachemaster

Pages: 1 ... 59 60 [61] 62 63 ... 143
Beer Recipes / Re: Rye Bourbon barrel aged RIS
« on: October 22, 2014, 07:29:36 AM »
I'm not sure I think 90 IBU is balanced in that beer. I think anything about 70 IBU is going to be more bitter than balanced.

However, if I understand the title of your thread correctly, you plan on barrel aging the beer and you may want a little more bitterness going into the barrel so it comes out of the barrel with some balance. In that case the 90 IBU may not be out of line.

I've typically used munich and crystal 60 but I think some midnight wheat would be a nice addition.

The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 06:37:45 AM »
I think we are starting to see a revival of smaller beers and I would say among homebrewers the trend towards smaller beers and more balanced beers is even further along. I suspect you will start seeing some of those basic craft styles that were more popular in the 90s come back around. For craft breweries it's a no brainer. If you can sell a 4% beer with moderate hopping at the same price as the IPA that is more expensive to brew then there's a lot of profit to obtain on the smaller beer.

Ranger Creek in San Antonio has all their core beers on their website.

Equipment and Software / Re: Pretty neat growler, but $100
« on: October 21, 2014, 06:27:15 AM »
There are taps that fit on the regular 64oz glass growler that also run on a CO2 cartridge that cost considerably less.

General Homebrew Discussion / Re: Sludge
« on: October 21, 2014, 06:18:20 AM »
I pour through a strainer to catch most of the trub. I'm generally not too concerned about flavor impact but when fermenting one gallon in a 1.3 gallon vessel I need to reduce some of the trub to reduce blowoff.

General Homebrew Discussion / Re: Some General Homebrew Questions...
« on: October 20, 2014, 07:41:09 AM »
1. Straight to kettle.

2. Irish moss at 10 or 15. It is not a meaningful difference. I just add it with whatever additions might be going in around that time.

3. Decant.

4. Dump.

5. Typically 14-21 days depending on ale/lager and gravity.

6. Typically yes with lagers and high gravity beers. I should use it all the time but I frequently forget.

7. I have access to both but I usually buy Wyeast. I like the smack packs.

8. Some refrigerated, some not. It's pretty humid here during most of the year so the fridge can be a less humid location than the ambient environment in my house.

Yeast and Fermentation / Re: WLP300...eliminating sulphur before kegging?
« on: October 19, 2014, 04:24:10 PM »
Never had a problem with 300 leaving sulfur behind in the beer even when bottling fairly quickly. Trust your yeast; the beer will be free from sulfur in a few days.

Kegging and Bottling / Re: Bottle conitioning a 10 abv Baltic Porter.
« on: October 19, 2014, 04:22:04 PM »
I've bottled with the primary yeast on beers that big but sometimes they take a while to carbonate. Nowadays I prefer adding some neutral wine yeast at bottling as an insurance policy. I have never had a problem getting full and fast carbonation that way.

Kegging and Bottling / Re: Corny Keg Lids with no CO2 check/releif valve.
« on: October 18, 2014, 07:02:24 AM »
On some pin lock kegs there is no check value on the lid. In that case, your only option is to use the gas post for this purpose. Other pin lock kegs have a metal stem that comes up with plastic inside as a check valve and you need a special tool to activate the valve.

If the lid has a regular check valve but the wire ring is missing then a piece of wire should be fine.

Ingredients / Re: Is gypsum gypsum?
« on: October 17, 2014, 06:56:05 AM »
I love a good organic lead.

Kegging and Bottling / Re: b0ttle cap issues
« on: October 17, 2014, 06:53:23 AM »
What bottles are using? I find certain bottles cap better than others. German/Belgian beer bottles (of either the 11.2oz or 500ml variety) have a slightly smaller mouth and the apron will not push all the way down. They do hold carbonation though. Some 12oz domestic bottles have unusual neck shapes and just don't create a perfect looking cap. But in all of these cases the seal on the cap is usually fine. If not I also rotate 90 degrees and try press back down. That always seems to work. I've had one or two bottles where the cap just wouldn't seal. You can tell because you can rotate the cap on the bottle. But that was just the bottle, not the capper.

I have the black plastic capper--the cheapest of the cheapest--and it's five years old and still plugging along so I would be surprised that yours is worn out absent a manufacturing defect.

Yeast and Fermentation / Re: Oud Bruin - First Adventure into Sour Beers
« on: October 16, 2014, 08:34:20 AM »
I've seen people talking about the de Bom blend and most people seems to think the recommended fermentation approach is nuts. That said, I am pretty sure Wyeast tested the schedule before recommending it. So I am sure it works. It just seems like a recipe for an acetic beer. I am sure you could make a good beer without following the weird schedule to produce a quick sour and you probably want to let that beer ride as long as the other portion so you can either bottle and taste side by side or better yet blend together.

General Homebrew Discussion / Re: Cleaning up Diacytel
« on: October 16, 2014, 08:16:41 AM »
I had this same problem about a year ago with a black IPA also fermented with S-04. The advice I got was pretty much the same.

There is some research going on about the relationship between hops and diacetyl formation but I haven't seen results published yet so it's probably still being studied.

General Homebrew Discussion / Re: Need 5 tons of 2-Row in South Korea
« on: October 16, 2014, 08:08:35 AM »
Has he tried contacting American brewing supply wholesalers? Has he tried contacting breweries in Korea or Japan and asking how they import grain?

That is a huge order. I can only imagine one of our brewing supply wholesalers would be happy to fill a five ton order.

Pages: 1 ... 59 60 [61] 62 63 ... 143