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JoshR

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Everything posted by JoshR

  1. This is definitely true. My brewery only brews Belgian styles and we step mash every recipe, but 1 (our Belgian style IPA). Most recipes go through 2 rests, but our wit has 3 rests. Step mashing is also very beneficial when brewing single malt beers because it adds complexity and depth to the base grain you're using. Step mashing basically utilizes different enzymes to break down different starches into sugars. Single infusion mash beers are only utilizing 1 enzyme because the other enzymes were destroyed above certain temps. But by stepping your mash at different temps for different time periods, you are utilizing more types of enzymes, which also results in better mash efficiency and better attenuation in the end.
  2. Yeah, I highly recommend some 2-row or 6-row for this recipe. Otherwise, the corn won't convert and it will result in starchy beer.
  3. Contrary to popular belief, the Reinheitsgebot wasn't Germany-wide. It only applied to the state of Bavaria. That's why you don't see those other German styles complying with the law.
  4. Hey, I'm still paying attention even though I don't post as much.
  5. No, only partly. While the oats do contribute some haze, they're mostly for body. The haze is a mixture of proteins from the oats (and other grains), suspended yeast (this is why NEIPAs use low-flocculating English yeasts), and suspended hop oils. An infection probably won't happen unless you're aging the beer for long periods of time, and since IPAs aren't normally aged and should be consumed fresh, it's probably a non-issue here. I have used oat milk before with some success. It should go into the mash, though, since it's still mostly starch. This is another reason why oats and other flaked products should ALWAYS be mixed with 2-row (or rice hulls). The husks in the 2-row help provide efficiency with water flow. Just putting oats in a muslin sack on their own only creates a gooey and dense "dough-ball" that the water cannot penetrate. That means you're only pulling from the surface of the dough-ball, while the inside stays shielded from water access. Using some 2-row (or 6-row) prevents this. But I guess if they say it tastes like the real thing, who am I to argue? lol
  6. That was my thought, too. The oats won't do anything without the enzymes in 2-row to convert the starches (the unconverted starches can also promote an infection). I'd leave the oats out anyway since they aren't even in the original beer, which I'm assuming is Founder's All-Day IPA (oats are only added to hazy NEIPAs). Should be some Crystal and/or carapils malt in there instead.
  7. Like these guys said, the foam won't hurt anything, but if you MUST have less foam, there is a product you can find called Saniclean. It's from the same company as Starsan and is basically the same as Starsan, but a low-foaming version.
  8. Hoppysmile! Glad to see you again!!
  9. Don't worry if it doesn't completely dissolve. The yeast will find their way.
  10. Now That's what I call "pellicle porn". Sexy! 😍
  11. I do still like their cucumber sour. Very good, but I hate buying it. lol
  12. Not to offend anyone, but I don't consider 10 Barrel a "craft brewery" because they are owned by AB Inbev and are not eligible for the "Craft Brewed" label from the American Brewers Association. I also wouldn't consider that good competition. They already "lost" when they sold out to ABI.
  13. Congrats to all who placed!! Wish I had entered this year, but with my move, I just didn't have time (it also wouldn't have been fair...lol...). Great job on the saison, @Creeps McLane, it was fantastic and definitely the favorite! 🍻
  14. It's not an infection @Jdub. I've used that yeast many times and it reacts the same way. It's common for the kveik strains.
  15. Welcome, oldbagobones! It's amazing how far beer brewing has come on the social level in the past 20 years or so. Back in the day, you were considered sort of a mad scientist (of the best kind) when making beer - no one else was doing it. Nowadays, I have all sorts of friends asking me for recipes while sharing theirs, as well! It's a great bonding experience for everyone - not just the brewer, but the drinker, too. Welcome back to the obsession! 🍻
  16. Don't worry. You're good, bro. Just never ship beer via USPS. Always use UPS and FedEx and never tell them what's in it. If they do ask, just say it's yeast samples. Technically, it's true and legal. Cheers!
  17. Hit me up when this happens. Who knows where I'll be?
  18. Confirmed! The competition is still on. I won't be organizing it, but I will be competing and judging, so be sure you bring your best beer, boys! 😈
  19. Glad I was able to help!
  20. JoshR

    Tepache

    I LOVE Tepache! Especially the stuff made at Reverend Nat's Cidery in Portland, OR. As Rick correctly pointed out, it is not a beer. But it is not a liquor, either (liquor is distilled, Tepache is not). Tepache is a type of pineapple cider. And yes, it only takes a few days to ferment because it's not that alcoholic of a beverage to begin with. It only averages about 0.5% to 3% ABV. It uses natural yeast and bacteria found on the pineapple to ferment. It is typically mixed with beer to raise the ABV and temper the sweetness similar to a radler or shandy.
  21. None of our spigots have ever come with flat washers. They've always been tapered.
  22. Not sure what could have caused the extra bitterness unless you added too much hops for the 10 minute boil, or you boiled too long. I double checked the numbers on this recipe and confirmed that it is only 38 IBUs. When we brewed it here, it wasn't bitter at all.
  23. Sounds like it may have an infection. Can you describe the flavor better? Hops do not get more bitter over time, they do the complete opposite. This beer is only 38 IBUs and shouldn't be bitter at all unless you have some sort of infection. Also, some people simply perceive bitterness more than others so it could just be your taste buds, too.
  24. Did you let it age at room temps for 2 weeks after it was carbonated?
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