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Messages - majorvices

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1
Those are beautiful!!

2
Ingredients / Re: Kefir lime leaves; hops combo
« on: March 01, 2015, 05:23:15 PM »
Ive not experimented with hops and lime leaves much. I don't have any recommendations. I do recommend some flaked barley. The lime leaves mess with head retention some. And a little goes a long way. In use about 30 grams per 372 gallons. And the bad news is some are more potent than others. You will have to determine how much to use each bactch with experience. And even that is hard to nail down.

How do you plan on processing them? I puree them in a blender with some hot water or wort. Add them at flame out.

3
General Homebrew Discussion / Re: When is a lager an ale
« on: March 01, 2015, 05:15:48 PM »
A lager style should be classified by one thing: brewed with lager yeast.

4
As far as 5-6 dollar pints go, I agree it feels excessive. But until brewers are driving BMWs I don't see that changing any time soon.
And as long as the 5-6 dollar pints keep selling.

That's like saying "as long as gas keeps selling for $4 a gallon".  And for the record, we sell mostly 4-5 dollar pints at YHB. But you have to be really careful  not to undercut your retailers by too much or they get pissed and don't sell your beer. It's a very delicate balance.

5
Beer Recipes / Re: New IPA recipe, please advise
« on: March 01, 2015, 09:26:39 AM »
Beer is amazing!  Thanks for all of the tips, comments, etc. Blow off tube was absolutely necessary, thanks fmader. Fermentation was spectacular!
 Even with all of the hops additions, I will still up the dry hops a little next time.  Working now on a chai stout.

This hobby is turning into a part time job...

Just don't let it become your full time job if you can help it. Unless you don't like making money.

6
Equipment and Software / Re: Speidel staining
« on: March 01, 2015, 09:09:08 AM »
I use abouy a half cup per 5 gallons or so. But this is what I am talking about when I say that homebrewers afraid of using bleach is like homebrewers sanitizing the mash tun. Bleach is fine as long as you rinse and let air dry. The problem with bleach is when it actually gets into your beer and then it doesn't take much to ruin it.

7
I got about three paragraphs in and gave up. Just sounded like too much wining about something she wasn't interested in (craft beer) and something she didn't want to change (pub culture.)

I agree that the hipster-craft beer scene can get a little annoying, but I do think it will all balance out eventually and in a lot of ways already is. More and more "Joe Sixpacks" are converting over to craft beer. I see them all the time.

I've never been to Australia but in American, where we have had more of a night club scene than a pub scene I think that craft beer is actually creating a pub scene where there really wasn't one before.

As far as 5-6 dollar pints go, I agree it feels excessive. But until brewers are driving BMWs I don't see that changing any time soon.

8
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: March 01, 2015, 05:06:57 AM »
....also WLP 001 is a very easy to use yeast, not at all temperamental. Great beginners yeast and again very forgiving of mistakes.

Even better just to go with US-05. Especially if you aren't going to make a starter.

9
Equipment and Software / Re: Speidel staining
« on: March 01, 2015, 05:05:12 AM »
As the others have said, I personally won't use anything abrasive on my plastic fermentors. Or if I did it would be a last ditch effort. A light bleach soak is all you need to get rid of staining and odor.

10
Beer Recipes / Re: first helles help
« on: February 28, 2015, 07:43:05 AM »
Grits is OK. Mash high pH to help maltyness. Weigh hops accurately, by grams if you can, a small error in weight can give an error in IBUs. Noble hops, HMF is good. Look at Martin's Munich Water article in Zymurgy for a good water profile.
I was on my phone yesterday, and now want to explain a little more on the weight part.

The first couple of Helles we brewed were knocked for being too bitter. The amount of IBUs targeted was only 20, and when I tasted it, yeah the Master level judge was right the bitterness was too high. Even for a 10 gallon batch it seems you are just waving some hops over the kettle for a Helles! Recently I realized Mrs. R would weigh hops on the same scale we weigh grains on, and that there must be some sticktion at low weights that cause it to weigh a little low at 1 oz. It is fine with a 100 gram test weight, but a Hopunion 1 oz package only weighed about 22 grams on that scale, but weighed 28.5 grams on the small gram scale used for water salt additions. An "ounce" on the bigger scale would result in too large a bittering charge. The Helles that is carbing up right now will show me if I have found the root cause to my bitter Helles issue.


Hmmmmm .... I was hoping you were back to explain the addition of "grits"....

11
Going Pro / Re: New Building, looking for ideas
« on: February 28, 2015, 06:28:03 AM »
+1 to planning for growth. Our new building plans allows us to bust out a wall and add an extension. Something we can do continuously up to an entire city block.

12
I thought JetDry kept lacing from forming on glass?

I try to hand wash all my glasses with hot water and soap. The dishwasher screws up logoed glassware. Also, chips and cracks are more likely from dishwasher. Sometimes they get run through though....

13
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 06:01:34 AM »


Are you gonna let us know when you have a 72 hour lag? No? Didn't think so.
Actually I've never had a beer lag more than 15-20 hours. I would be happy to let everyone on here know if/when that happens. I'll be sure to send you a special private message just to keep you in the loop buddy. [emoji481][emoji57] cheers.

great! cause it is only a matter of time. (save the pm. and the emojis)
And you can save that bitterness for your next IPA. [emoji78][emoji481][emoji481][emoji481][emoji481][emoji481].

Ha! That was a good one!

Reading my posts from last night I sounded a bit of a jerk, and I apologize.

That said, if you have extremely fresh vials and under 1.065 I agree you can usually get away without a starter. But on vials that are a little past their prime, and that can be only a month or two after their production date, you are playing roulette. Remember that vials bought at HBS may not have been handled as well as you have hoped.

I just made a starter with two vials of yeast that were close to expiration and they took 2 days in 4L stirred starter to start to show signs of activity. Sure am glad I made a starter first!

I am lucky enough to have literally gallons of fresh yeast at my disposal whenever I need it so on smaller batches with different yeasts I don't have on hand at brewery I have gotten lazy and have taken to not makings starters as religiously as I once did. But I usually start with a low gravity beer (1.050ish) and pitch two vials in 5-6 gallons just to be safe. Then use that yeast for the rest of my series of whatever beers come after.

Also, I remember when WL had half of the viable cells in them than they do now. It was 1998-99(?) when they launched with "pitchable" vials. Glad they have been quietly upping the cell count over the years. 'Cause what they started with as "pitchable" certainly wasn't (and arguably isn't now).

14
Beer Recipes / Re: first helles help
« on: February 28, 2015, 05:58:52 AM »
What you have is fine. I do like a little Munich in my Helles.

15
General Homebrew Discussion / Re: mandarina
« on: February 28, 2015, 05:56:02 AM »
Keith, how is the malt character from the all Vienna ?  I'm really liking this idea.

I've only had a little sample. I'll let you know tomorrow.

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