Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: [1] 2 3 ... 609
1
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 22, 2018, 03:41:52 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

Interesting, I had a similar experience with a salted caramel stout once. Tasted too salty at first then a couple days later I wasn't even sure I could taste the salt.

2
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 12:00:24 PM »
Don't worry.  Joe Q. Public LOVES beer that's way too effing salty and tastes like seawater.  58,000 people can't be wrong...... Or can they!?



LOL! I Hate that style but brew it every year anyway. The kids love it. I just cringe and watch them pay for it.

3
All Grain Brewing / Re: NEIPA Water Profile
« on: April 20, 2018, 09:53:30 AM »
Yes you could call it butyric. I'm starting to think that the RO water could've been infected. I stored this water for 2 weeks in closed sanitized Fermenters but it's still 2 weeks at room temperature.

I highly doubt your water was infected. Even if the microbes were present I assume you boiled and killed them off.

You may have had an infection (pukey does sound like Butyric acid) but that would either occur during mashing (as in an extra long sour mash or kettle sour) or post boil.

The "chalky" sounds to me exactly what I get from too many of the NE IPA.

4
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 19, 2018, 12:24:51 AM »
I started brewing in '96 and dry yeast was terrible, by 2006 dry yeast was a quality product.

5
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 12:44:20 PM »
We have a hybrid shop literally in the parking lot of the brewery complex (it is also a bottle shop/draft house). Business is not great in spite of a decent selection he has considered shutting it down and has made the footprint a lot smaller.

6
Commercial Beer Reviews / Re: Anchor Liberty Ale
« on: April 18, 2018, 10:16:29 AM »
Used to be able to get it here in Alabama in the mid to late 90's, believe it or not. I remember it to be clean and grapefruity.

7
General Homebrew Discussion / Re: All grain small batch
« on: April 17, 2018, 11:04:17 AM »
I converted a cooler to a 1-2 gallon MT once. Used an instant how water heater for hot water. Boiled on my stove and fermented in 1 gallon jugs. Super easy and fun. Nice not to have to lug 5 gallon batches around and not needing heavy equipment. I'll send pics of the MT I build ASAP

8
I hate building equipment...I'd rather spend my time brewing.

It's not for everybody, I agree. I like riding motorcycles I hate working on them. But if you build your system you can build it to meet your specifications rather than have to brew to another's visioned specifications. And when you hack into it and change it you will not feel reluctant to make those cuts or weld.

For instance I have a 1.5 bbl system that we built back when we first started YHB. We have cut and added to the frame a few times (added a tippy dump, shortened it, added casters, etc).

As far as personal customization goes, I wanted an electric HLT but gas BK. I started with a 55 gallon MT with a custom made false bottom then switched to a Blichman MT and false bottom. Well, the 55 gallon fabbed false bottom works WAY, WAY  better than the Blickman MT false bottom so I switched back to the original.

We swapped out burners 2 or 3 times till we found the burner that works best for our system and welded ports, thermowells etc where they worked best for us. Adjusted pump location several times, added a PID.... you get the picture.

9
If you have the time and can do some welding, build your own. You will be able to build exactly what you want and then make modifications without being worried about cutting into an expensive prefab system with a saw zaw an welding torch.

Otherwise, I'd consider a Sabco

10
Yeast and Fermentation / Re: Harvested Yeast - what is going on?
« on: April 15, 2018, 12:38:01 PM »
Maybe its just dead yeast, and yes I've seen the same thing.

Get you a microscope, a hemocytometer and some methylene blue and find out. ;)

11
Kegging and Bottling / Re: Mancan growler?
« on: April 14, 2018, 11:59:07 PM »
Sweet!

12
Beer Recipes / Re: Have these ingredients, what can I brew?
« on: April 14, 2018, 11:58:03 PM »
You will need some roasted barley for a stout. I would not waste those hops on a stout (personally)

13
Kegging and Bottling / Re: Mancan growler?
« on: April 12, 2018, 01:29:51 AM »
These "mancans" (dumb name) don't look cheaper than kegging they look way more expensive. $195 for a complete set up and $42 for additional 128 oz cans? You will find a few used corny kegs and a co2 set up will be a lot less expensive and a lot easier to use.

14
All Grain Brewing / Re: How Much Smoked Malt?
« on: April 05, 2018, 12:15:34 PM »
I really like Briess Cherry smoked malt and the Weyermann Beechwood smoked malt. I've used them both with great results. I've also smoked my own with excellent results.

Peat smopked malt, while great for scotch, is horrendous in a beer. Even a small amount, like 2 percent, gives me the impression of smoking on a 1966 Chevy tailpipe.

IME 15-30% smoked malt is a good starting point for any smoked beer. You want to be able to taste the beer under the smoke. Too much and all you get is smoke.

15
General Homebrew Discussion / Re: Last Ditch Effort
« on: March 31, 2018, 09:45:52 PM »
I don't really like Fuggles and Styrian Goldings is a lot like Fuggles. I actually like Challenger a lot as an aroma/flavor hop. Or I used to many years ago.

Pages: [1] 2 3 ... 609