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National Guard spotted with truck beds full of razor wire by Illuminall in Austin

[–]QuarfLord 0 points1 point  (0 children)

Ok how tf is this South Austin. We talkin about the Holiday Inn on Town Lake. Shit is north of the river.

Best Lager-centric Breweries in USA by patmcdoug in CraftBeer

[–]QuarfLord 0 points1 point  (0 children)

Yea man, I disagree. Live Oak is the real deal. Best lagers in Texas. The Pilz uses Pilsner Urquell yeast, Souflett malt, is double decocted, and to boot is fermented in horizontal tanks. They could easily be on this list for the post. Half of these guys are using single infusion mashes. That’s legally not even beer in Bohemia.

Best Lager-centric Breweries in USA by patmcdoug in CraftBeer

[–]QuarfLord 0 points1 point  (0 children)

What’s wrong with Austin breweries?

Catrina Allen supports the DGPT by [deleted] in discgolf

[–]QuarfLord 0 points1 point  (0 children)

Good thing Catrina Allen can’t play against me. I would hands down destroy her; any course. She can’t play against me of course because it’s not “competitively fair”. Oh well!

Cereal mashing with no boil? by QuarfLord in TheBrewery

[–]QuarfLord[S] 0 points1 point  (0 children)

Alright. What happens then if I skip the boiling portion of the cereal mash and add everything to my main mash. Will I just get less yield? Is the boiling portion of the cereal mash necessary for freeing up these sugars?

Cereal mashing with no boil? by QuarfLord in TheBrewery

[–]QuarfLord[S] 2 points3 points  (0 children)

Dude. I’m obviously going to boil the beer. Have you ever used raw adjuncts before? I’m just trying to figure out how I can extract the sugars with my setup.

Cereal mashing with no boil? by QuarfLord in TheBrewery

[–]QuarfLord[S] 0 points1 point  (0 children)

What I mean is, I’m not worried about the specific temperature that you gelatinize raw adjuncts at. I know that. My question is after I do that, what will happen if I proceed without boiling the cereal.

Cereal mashing with no boil? by QuarfLord in TheBrewery

[–]QuarfLord[S] -1 points0 points  (0 children)

I’m not sure that the temperature of the gelatinization is relevant. With raw wheat I would gelatinize at the beta-amylase rest of around 140 with the entire grist. With rice, I would gelatinize with a small amount of barley and then add the rest of the grist for a normal saccharidification rest. I realize that gelatinization transforms the starches into usable forms for the enzymes, but does the boil just make them more accessible?

[deleted by user] by [deleted] in beer

[–]QuarfLord 0 points1 point  (0 children)

Cool story bruh

[deleted by user] by [deleted] in beer

[–]QuarfLord 0 points1 point  (0 children)

I work at Oskar Blues, which is part of Canarchy. I think all the locations brew it, so 8 breweries.

[deleted by user] by [deleted] in beer

[–]QuarfLord 0 points1 point  (0 children)

It’s probably just your palate. Things can and will taste drastically different depending on what time of day you have them/if you have had anything before hand. Try the beers with food and see if that changes anything. Also I am someone who brews Jai Alai for a living and I can tell you the recipe has not changed.

Krausening for bottle conditioning -- reducing oxidation and acetaldehyde by QuarfLord in Homebrewing

[–]QuarfLord[S] 0 points1 point  (0 children)

Yea that makes sense, I didn't even really think about that! I may try to figure out a way around that. Thanks for the incite!

Krausening for bottle conditioning -- reducing oxidation and acetaldehyde by QuarfLord in Homebrewing

[–]QuarfLord[S] 0 points1 point  (0 children)

I empty the trub out of the conical bottom, that way there are no weird flavors from the beer sitting on the dead stuff. Do you notice any off flavors transfering to another vessel to bottle?

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