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Messages - majorvices

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1
All Grain Brewing / Re: What kind of beer for ageing
« on: November 05, 2018, 12:34:02 PM »
Only a few styles of beers improve with age and many of them mentioned here: Barley Wine is a very nice example as are strong dark Belgians a other strong dark beers like Imperial Stouts. Dark malts have some anti-oxygen power you will often notice dark beers age better than pale beer.

2
General Homebrew Discussion / Re: Hop flavor gone
« on: November 05, 2018, 12:31:25 PM »
Yep you probably nailed it. Oxidation is one of the biggest causes of hop flavor and aroma loss. If it is in trghe keg throw some more hops in there!

3
Going Pro / Re: What point made you go pro?
« on: November 02, 2018, 03:54:25 PM »
What point? The moment I lost my sanity. ;) Seriously if you love making beer and it is what you want to do do it. It is a fun, challenging and satisfying career (well, the latter not so much financially.)

The jobs in the brewing industry that pay the most are going to be on the QC side, think micro biology and chemistry. A head brewer will make an average of $29-50k per year (the latter for lots of experience.)

I should add I opened my own brewery over 8 years ago. While I'm worth more on paper I make a lot less than I did annually at my original career. If you open your own business you better have a solid understanding of business management. That is where most companies, including breweries, fail.

4
What do you mean by "length in mouth"?

5
when I first opened my brewery we used 110 gallon fermentors in a cold room wrapped with heat "tape" (similar to this - https://www.northernbrewer.com/products/fermotemp-electric-fermentation-heater) then insulated and controlled to heat with a thermowell and Ranco. In a 38 degree cold room I could keep the temp between 38n and 80 degrees no problems. Later we used a 600 gallon plastic fermentor and used a stainless coil immersed in the tank hooked up to the glycol. This worked but was a PITA to clean.

6
General Homebrew Discussion / Re: Preventing phenolic flavors
« on: October 25, 2018, 09:44:30 AM »
Thanks again. In this batch only Distilled Water was used. Strike water, Sparge Water, no tap water in this Beer. I have used Tap Water before & probably will again. Next time I will use Camden Tablets & the Charcoal Filter. I'm pretty consistent with cleaning & sanitation. Still puzzled.

No one seems to be reading that you are using distilled water. There is absolutely no need to use campden tablets or filter you bottled water. I have never used campden tablets to remove chlorine using activated charcoal filter is all I have ever used in over 20 years of brewing. Regardless, this would be for TAP water not bottled water which is chlorine free.

You never mentioned what beer style this is. Or what yeast you used. Some yeast strains create phenolic compounds, especially some Belgian or HefeWeizen strains. If you are using a clean fermenting strain then the culprit is most likely infection NOT your water or sanitizer. I know you say you are consistent with your sanitation and cleaning but if you are not using a strain that creates phenols and you are not using bleach and you are using bottled water then it almost certainly is an infection.

Also, you mention you are brewing with distilled water. Are you brewing extract? If not be careful using distilled water with All Grain brewing as the yeast need some calcium and other minerals (I do see you say you used gypsum). If brewing extract then distilled or RO is probably your best bet.

7
Please no politics in posts. Thanks.

8
General Homebrew Discussion / Re: Oxidization
« on: September 29, 2018, 04:45:18 PM »
Unless you're following the full low oxygen brewing protocol (including deoxygenating all of your strike water, etc.), it's pretty unlikely you're going to notice any ill effects from small scale, additional oxygenation on the hot side.

That said, how are you transferring wort from the mashtun to the kettle?  It's good practice to minimize splashing, etc.

I've gotta disagree with that.  Even without brewing low oxygen, there are still noticeable effects from oxygen during other processes.

totally agree

9
General Homebrew Discussion / Re: helped me quite a bit in other forums, pls
« on: September 18, 2018, 08:01:57 PM »
I have been brewing beer for 28 years now, and as such, am a know-it-all who will dispense my accumulated wisdom freely.

Lesson 1:  Ignore Denny, and use a judicious amount of Fuggles hops in your ales.

Lesson 2:  Use plenty of peat smoked malt

Don't forget the pumpkin spice

10
General Homebrew Discussion / Re: helped me quite a bit in other forums, pls
« on: September 15, 2018, 01:12:32 PM »
Welcome! We have a great group here! Lots to learn!

11
Extract/Partial Mash Brewing / Re: NEIPA Failure Brew - Need Opinions
« on: September 13, 2018, 10:21:37 AM »
All NEIPAs are failures. Even the popular ones. ;)

12
The Pub / Re: The Brewer Who Quit Drinking Beer
« on: September 11, 2018, 01:11:13 AM »
I usually take a few days off every week from drinking (3-4) with a few exceptions. Would be a challenge to do a month though. Especially since it is my job.

13
All Grain Brewing / Re: Diacetyl!!!
« on: September 11, 2018, 01:08:37 AM »
I have some good news. I over reacted, jumped the gun, you name it! My German ipa is pouring and tasting perfect out of the tap! I guess it was just young and needed another week. I usually do all my IPAs with safale 05. So I used wyeast German ale with this and fermented cold at 62° so I guess it just needed more time. I made a few mistakes on this beer and I guess I was overly worried.... but looks like mistakes really didn’t do much harm. CHEERS 🍻

That's great news! I force diacetyl test all my lagers and many ales at 160 for 1 hour. When they show signs of diacetyl I let them sit for another 5 days or so and almost always the diacetyl is gone. Sometimes you just need to give the yeast a little more.

FYI I wouldn't all 62 degrees "cold" for a German Ale yeast. That's about the right temp. 56 would be on the cold side.

14
Ingredients / Re: Commonly Available Herbicides For Hops
« on: September 08, 2018, 02:32:51 PM »
Just put cardboard down around the hops after you pull up the weeds you don't want.

15
The Pub / Re: 31 Heroes
« on: September 02, 2018, 03:16:13 PM »
That's awesome! Thanks for your service to our country Dwayne! Let me buy you a beer sometime soon and congrats on your retirement!

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