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Messages - majorvices

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4141
The Pub / Re: OK homebrewers, where should I live?
« on: April 08, 2010, 05:19:00 AM »
Here's a couple options I am sure you haven't considered.

I recommend Huntsville, AL for several reasons: its within 2 hours of some of the best kayaking on the east coast, its very close to countless back packing locations, great Mountain Biking/hiking trails in H'ville, plus there are actually jobs here and real estate is affordable. Also, its been named to many top 10- "best places to live" lists. The beer scene is just starting to wake up here but there is beer here, a couple good beer bars and a couple breweries are slated to open here just this year (yours truly, for instance.  ;)) I live about 20 minutes from huntsville and I own 7 acres of mountain land that backs up to a wilderness larger than the Great Smoky Mountains - I can literally go out for a 2 or 3 day back packing trip right from my back door - which is awesome! There are few places in the country where I could afford to own this much land, with this much privacy, and this size house, this close to very well paying jobs with a still robust economy.

That said, for a young, unmarried scoundrel, I will readily admit that Asheville, North Carolina has Huntsville beat hands down. Awesome beer town (arguably the best beer town on the East Coast), right off the Blue Ridge parkway - literally endless wilderness for outdoor sports. Fairly well educated. Beautiful area, one of the prettiest places to live on the East Coast. Also some very pretty, fit, southern girls.

But, if you want a good economy (and, ultimately a great place to raise your kids) it's really is hard to beat Huntsville.

4142
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 04:23:51 PM »
You can still make great beer and keep the cost down. I never understood that "damn the cost" attitude. But I am a frugal dude. That said, I'm not suggesting skimping on ingredients either.

BTW, denny, what happened to CHEAP and easy?  ::) ;)

Choose one option

Expensive equipment
Craptastic ingredients

Craptastic equipment
Expensive equipment


I think I'll choose "buy quality ingredients in bulk and save a s***load of money".  ;)

4143
The Pub / Re: Baseball season just around the corner...
« on: April 06, 2010, 02:40:04 PM »
Go Stars!!!

A little shoutout to my local, minor league team.  ;D

I used to follow the Orioles when I could make the short trip to Memorial Stadium, then to Camden Yards. But I'm just a local, home town team guy now and do not follow the majors.

4144
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 02:37:10 PM »
You can still make great beer and keep the cost down. I never understood that "damn the cost" attitude. But I am a frugal dude. That said, I'm not suggesting skimping on ingredients either.

BTW, denny, what happened to CHEAP and easy?  ::) ;)

4145
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 01:10:35 PM »
Go all grain and buy your malt and hops in bulk and reuse your yeast. I can make 10 gallons of beer for less than 20 bucks.

4146
Yeast and Fermentation / Re: Culturing Yeast From Commercial Bottle
« on: April 06, 2010, 05:08:45 AM »
I just pour in a couple ounces of sterile wort and cap it with foil and swirl a few times a day for about a week then step up to a 500 ml starter and ferment that to completion and then go on from there.

Be aware that Orval centrifuges out as much of their primary yeast as possible and then adds brett so it is questionable what exactly you are going to get. Probably mostly brett, though some house yeast probably will still be present.

4147
General Homebrew Discussion / Re: AHA Governing Committee Results
« on: April 06, 2010, 04:40:21 AM »
Congrats!

4148
And there we go.. another 12 gallons down tonight.

So 8 days, 36 gallons and thank the maker. Can't brew until this ferments done because my HLT is now serving as a water bath.

8 days and 36 gallons. Isn't that cute!! I brewed 42 gallons of IPA on Friday.  :)

4149
The Pub / Re: RO water & waste
« on: April 05, 2010, 05:27:05 PM »
Oh, yeah. Never mind then. Maybe just get a big salt water aquarium? A REALLY big one? ;)

4150
The Pub / Re: RO water & waste
« on: April 05, 2010, 03:56:47 PM »
What? That didn't help at all. Make stouts!!!  :P :D

4151
The Pub / Re: RO water & waste
« on: April 05, 2010, 02:22:08 PM »
Use the run off water to make stouts.... and make a lot of stouts! 8)

4152
Yeast and Fermentation / Re: fermentation
« on: April 05, 2010, 09:29:05 AM »
I am having a hard time understanding what exactly you are talking about, carbonation or fermentation. Injecting o2 into the wort before fermentation starts is great for yeast health but probably won't affect the beer carbonation all that well. If you are aerating before bottling that is obviously very, very bad.

As far as you 2 or 3 days fermentation it sounds like you may be fermenting too warm. When you say you start it out at room temp and then lower it down a few days, what temp are you starting out at? For a proper fermentation you want to start off cool, for most ales. You don't want to pitch your yeast much warmer than 68 degrees, and preferably cooler than this.

Bottle conditioning can be done fairly warm. Be sure to mix your priming solution well by racking on top of your priming sugar. and use sugar, not malt extract, for more consistent results.

Of course, if you really want to dial in carbonation the best way to do this is by simply kegging the beer. 1000 times easier.

4154
The Pub / Re: Beer Drinking Music !
« on: April 05, 2010, 07:28:09 AM »
Can't remember if anyone has mentioned it or not but put me down for polka!


4155
Yeast and Fermentation / Re: "Spontaneous" fermentation
« on: April 05, 2010, 04:36:57 AM »
Well, now we are just arguing.  ;) I'll say it one more time, people have been drinking spontaneous fermented beverages for thousands of years. Beers have been picking up infections for thousands of years. Homebrewers have been picking up infections in beer every since people have brewed in home. If it were so easy for pathogens to take up residency in beer people would be dropping like flies. Microbrews all across the country served obviously infected beers all across the states in the late 80s all the way through the 90s. There are breweries and homebrewers experimenting with spontaneous fermentation all over the country, most notably Russian River. It's a lot safer that you make it out to be.

I'm going to let this thing go to completion and, if it smells good, I may make a beer out of it. If it smells and tastes bad I'm going to dump it. Really, it doesn't scare me in any way, shape or form. There are way more harmful forms of bacteria lurking in everyday places where you touch or eat than you will ever find in a fully fermented batch of any beer anywhere.

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