Messages

4051

The Pub / Re: Logo Critique

« on: May 03, 2010, 08:20:06 AM »

Again - no hammer. Yellowhammer is the Alabama state bird and that is our marketing strategy. Everyone who knows anything about Alabama (Alabama football for instance) knows what Yellowhammer is.

4052

The Pub / Re: Logo Critique

« on: May 03, 2010, 08:07:42 AM »

Yeah, I've been a graphic designer for 20+ years. Most of those designs are mine (all of them went through me graphically). Hammer is not the way we are going at all. Yellowhammer is the Alabama State bird (it is also in the Alabama fight song).

4053

The Pub / Logo Critique - UPDATE Pg 3

« on: May 03, 2010, 07:54:59 AM »

OK guys, Critique away. What do you like, what do you dislike. Some are ideas of other members of the team. I know which one I like as a brand but I need others thoughts as well. Please vote in the poll provided. Please make whatever comments (supportive or derogatory) you wish.

1.


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5.

4054

The Pub / Re: Cival War Reenactment Photos.

« on: May 02, 2010, 08:14:03 PM »

I watched the "Outlaw Josey Wales" with my kids tonight. That counts for somethin'. Dyin' ain;t much of a livin', boy. Buzzards gotta eat, same as worms.

4055

Yeast and Fermentation / Re: What's going on here? (Pic)

« on: April 30, 2010, 11:01:33 AM »

The point I was making is that with positive Co2 pressure you are not likely to get contamination. I don't even use an airlock until the end of fermentation. Just a piece of foil over the opening of the fermenter.

4056

Equipment and Software / Re: Conical Fermenters

« on: April 30, 2010, 08:38:08 AM »

I have an upright freezer.

4057

Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?

« on: April 30, 2010, 07:40:32 AM »

I don't know the clone of Two Hearted ale but I can;t imagine 2 lbs of vienna would do very much. Maybe try going with 50% of the grist as vienna. Also, not sure if the cara pils is necessary with 1/2 of crystal, but like I said, I don;t know the clone recipe.

4058

Equipment and Software / Re: Conical Fermenters

« on: April 30, 2010, 07:37:40 AM »

For some reason I never can get a good dump on the break in my conical. It comes out like ... well ... a bad dinner at captain d's. I just feel like I am wasting beer.

4059

General Homebrew Discussion / MOVED: Pink Peppercorm Saison

« on: April 30, 2010, 07:35:33 AM »

This topic has been moved to Ingredients.

http://www.homebrewersassociation.org/forum/index.php?topic=2111.0

4060

General Homebrew Discussion / MOVED: Conical Fermenters

« on: April 30, 2010, 07:34:39 AM »

This topic has been moved to Equipment.

http://www.homebrewersassociation.org/forum/index.php?topic=2118.0

4061

Equipment and Software / Re: Conical Fermenters

« on: April 30, 2010, 07:27:42 AM »

 Many pluses, can't think of any minus.

Expense? That's what keeps most from purchasing them. I makes collecting easier. It won't necessarily make you beer better, though.

What I will say, and this may not apply to the OP, is a better way to spend money is on temp control. A chest freezer and a temp controller will make a profound difference in the quality of your beer. Conicals sure are nice though.

4062

Equipment and Software / Re: Conico Fermenters

« on: April 30, 2010, 05:27:30 AM »

I use one for large batches. For small batches I still use carboys and buckets. The pros are they are easy to clean, you can collect yeast very easy and they are easier to transfer from. The only cons are they are expensive. My .02 is if you only brew 5 gallon batches they aren't worth the price. 10+ gallons and maybe they are, if you have the money.

4063

Extract/Partial Mash Brewing / Re: Dark Malt extract

« on: April 30, 2010, 04:17:00 AM »

I would use the extract to bump up a high gravity dark beer. A Baltic Porter would be the perfect fit because you want a heafty amount of sweetness in the end. Or a high gravity sweet stout. Use a style you don't mind getting a  lower attenuation on.

4064

Yeast and Fermentation / Re: Dry yeast in a German pils

« on: April 30, 2010, 04:11:39 AM »

Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.

I am currently enjoying my 1st Pilsner brewed with this exact strain. S-189 it is so convenient to utilize and attain
the proper pitch rates.  I dry hopped the beer and have been lagering it about 4 months ....it is a really nice beer.
That yeast is prolly the reason, even tho this was the 1st time I built water from R.O. for brewing.

Yeah, it's OK. Just not on par with something like WLP830, for my tastes. I just got done drinking 10 gallons of pils a couple weeks ago made with the yeast. It didn't get dumped down the drain  , and I made a doppelbock with the slurry that turned out nice too. But I think if I am going to spend all thee time and energy making a lager I am going to just stick with liquid yeast from now on. That said, S-189 is the only dry yeast I have ever had good luck on with lager yeasts.

4065

Yeast and Fermentation / Re: What's going on here? (Pic)

« on: April 29, 2010, 03:04:34 PM »

This is why I always put the carboys in the tub!  

The purpose of the airlock is to keep airborne bacteria and wild yeast out of the wort.
When the airlock gets contaminated with krausen, you should clean it.
.

I wouldn;t say it is "contaminated" with krausen though. As long as there is positive pressure coming out of the carboy it is almost impossible for an infection to take hold. If, for instance, he has his fermenter in a "wet area" and doesn;t mind cleaning up the miess he could simply leave it until the krausen starts to drop.

Plus, (I'll say it again just to make sure everyone is listening   ): if you pitch the right amount yeast (ie: that usually means making a starter with liquid yeast) at teh right temp (that means low to mid 60s for most ale strains) you won't get very many blow offs. I very, very rarely get one. If, OTOH, you pitch your yeast and leave it in your 70 degree living room with no way to reign in the temp - yeah, its probably going to go all over the place (and give you a beer with more off flavors to boot.)