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Posts posted by JoshR

  1. On 8/29/2019 at 2:47 AM, Bonsai & Brew said:

    "The delicious Belgian malt flavor profile comes more from the rests in the mashing than from special, difficult to source, expensive malts."




    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.

    • Like 3
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  2. 1 hour ago, Bonsai & Brew said:


    I remember thinking when this recipe first came out that I need to brew it. ¬†Since it appears to be a post-MRB Josh R¬†recipe, I wonder if he might recommend mashing a little 6-row along with the flaked corn/carapils and fermenting cool with a California lager yeast rather than S-04.¬† I guess the only to find out is to @JoshR.ūüćĽ


    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.


    • Like 3

  3. On 7/7/2019 at 6:15 PM, Shrike said:


    Agreed 100%.

    Reinheitsgebot was implemented with only three ingredients in mind - water, barley, and hops.  Yeast was yet to be discovered 500 years ago, yet we now know there are many varieties of them and how much they impact beer.  So to be in compliance with the original law, you'd have to brew a lambic.

    But other than "because I want to make a 'pure' beer", what reason is there to comply with Reinheitsgebot?  Why does the definition of "purity" as assigned to beer by some 16th Century minor Bavarian government bureaucrat matter?

    One of the three driving reasons behind the law was to ensure that grains more valuable for use in bread - mainly wheat and rye - weren't "wasted" brewing beer.  So Reinheitsgebot can more accurately be viewed as a "Bread Preservation and Anti-Starvation Law" than as a "Beer Purity Law".


    Additionally, Reinheitsgebot was not just about "purity" of ingredients and protecting the grains used in bread.  For some reason that seems to be the only part of the law ever discussed.  But there were other parts of the law: the German government setting the price of beer... and far more importantly the taxation rate of beer.


    So Reinheitsgebot essentially was the government telling brewers "You can only use these particular ingredients because we want better grains to go to other uses, you can only charge this amount per beer, and this is the amount you'll be paying us to sell your beer."

    Plus, Reinheitsgebot is no guarantee of quality.  I was fortunate enough to spend almost nine years living in Germany.  There are many great beers that comply.  There are many crap beers that also comply.   There are many great beers that DON'T comply...and also crap beers that don't.


    Some German styles that don't comply with Reinheitsgebot, and the styles are world-renowned:  Hefeweizen, Roggenbier, Gose, Dunkelweizen, and Berliner Weisse.


    IMNSHABHAO (In my not so humble and borderline haughtily arrogant opinion) and not trying to denigrate the OP's intent, complying with Reinheitsgebot is more about bragging than anything else.  I look at it this way:  Belgian brewers have been crafting absolutely amazing beers for centuries caring not a bit about "German purity laws".


    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.

    • Like 2

  4. On 5/13/2019 at 7:44 AM, Nickfixit said:

    What? the haze is from OATs not HOPs? I have been misled.


    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.


    On 5/13/2019 at 7:44 AM, Nickfixit said:

    You are right , the oat starch can lead to infections but so far I have not had any and at times have used oats, flaked wheat or oat/wheat mix with no issues, and note that some brewers add flour to brews to get cloudiness. But then I only have 2 gal to lose :-). I saw one recipe that had like 3 lbs of oats in a 5 gal IPA. (AG so no starch issue)  - that is HUGE -  like thin hoppy oatmeal lol.


    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.


    On 5/13/2019 at 7:44 AM, Nickfixit said:

    Maybe there would be a market for Oat extract (50% Oat/50% Barley, similar to the wheat extracts)?


    I have used oat milk before with some success. It should go into the mash, though, since it's still mostly starch.


    On 5/13/2019 at 7:44 AM, Nickfixit said:


    I would also add that a  Steeped bag of flaked oats or wheat is REALLY tough to rinse out and tends to make starch glue.

    So addition of barley malt and rice hulls really helps tone it down a bit and let it drain - but still tough to rinse out. The last one I did (Lemon Drop Saison) used  4 oz Flaked wheat, with  4 oz Vienna Malt Grain. 4 oz Pils malt  and that rinsed OK.


    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

    • Like 1
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  5. 6 hours ago, Bonsai & Brew said:

    The new Day After Day IPA recipe released today looks great but the instructions forgot to include the oat flake steep.



    ps  no 2-row?


    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.

    • Like 2

  6. 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.

    • Like 2

  7. 5 hours ago, Mic Todd said:

    Oh, we know what you mean - we were in Bend when the news was announced they had been 'sold'.  But so far anyway, their beers haven't changed - supposedly a legal commitment they were successful in negotiating with the buyer.  The moment it does change, in it's recipes or way of brewing it's toast.  Descutes Brewery is right across town, still #1 in Central Oregon and they along with Worthy Brewing (also across town) will crush them.  They're kinda like a test case in Oregon.  Can a big brew house swallow a small and successful craft brewer and have the smarts enough to leave it alone to do its thing?  Time will tell -


     I do still like their cucumber sour. Very good, but I hate buying it. lol

    • Haha 1

  8. 5 hours ago, Mic Todd said:


    One of our favorite in-state craft brewers (Bend, OR) is '10 Barrel Brewing'.  (Apocalypse IPA, etc).   When you go to 10 bbl K, you'll have good competition!


    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.


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  9. 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! ūüćĽ

    • Like 5

  10. 7 hours ago, Nickfixit said:

    I hope the Mr. Beer competition requiring entries to be shipped to Tucson is not part of that.  Maybe they only address the sting to those that make competitive beers lol.

    The Federal Beer Investigators will be on it.ūüėģ

    That dumb rule about shipping beer needs to change - it would be no commercial competition issue for limit of say 1 liter (or 2x 12 oz.)  per pkg.



    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!

    • Haha 1

  11. 1 hour ago, Mic Todd said:

    Thanks Tim.  A member of your staff (Josh) replied by email and had some very good advice for dry-hopping.  I might add here that the 2 gallon capacity of the Mr Beer LBK is ideal, imo, for experimentation and I certainly do intend to do some of that!  So far, I love your products and feel they are a great way to get my feet wet in the brewing hobby.  Cheers!


    Glad I was able to help! :)

    • Like 1

  12. 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.

    • Like 4
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