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Topics - majorvices

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The Pub / Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 01:57:10 PM »
Tommy's post about "Where to drink in Huntsville" got me thinking about how crazy opening a brewery has been and how fast we have expanded over the last 7+ years. Thought I'd share some of those memories with the forum and show off to those of you who don't realize how big we have grown (we still have a long way to go!)

First "Commercial" Brew rig

Fermenting in Cold Room (90 gallon batches)

First Upgrade (12 bbl brewhouse fashioned from dairly tanks)

Manual Work

First 10 bbl fermentors (we used a stainless coil to loop glycol through to control temps)

First Jacketed fermenters and bright tanks

First 12 oz bottle run!

Bottles start to pop up at package stores!

Added Tap Room and Bier Garden

Begin Construction on New Facility!

New Brew House! 20 bbls!


Opening Night New tasting Room!

Fruits of Labor

Full Production

More Fruits!

Added Distillery!

Delivery Truck!

Fun Staff! Great People!

Typical Thursday

Facility view from Campus 805

Beer Recipes / Bier de Garde
« on: November 30, 2017, 12:19:18 PM »
I haven't brewed one of these in a long while but I did a 10 gallon Bier de Marz based on an old recipe yesterday. was a fun brew. I split the batch between Kolsch and German ale yeast based on what I remembered from Framhouse Ales (that Bier de Garde is brewed with an Ale yeast at cooler temps or a lager at slightly warmer temps).

Today I started researching a recipe for another Bier de Garde and was surprised to see lots of recipes (if not almost all of them) suggesting to use a more Belgian driven strain. I see that Wyeast now has a Bier de Garde strain that is definitely Belgian flavor forward.

The BJCP guide says "The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl." And this lends me to think more neutral yeast flavors.

I do realize there can be a broad spectrum with any Belgian/French "style" but I was wondering if my information is simply outdated or what is the deal?

The Pub / "High End's" Message to Craft
« on: July 01, 2017, 02:47:18 PM »
Can't wait to see the comments. This is already backfiring BIGLY on social media. ;)

The Pub / Rockin' sour dough culture
« on: June 04, 2017, 02:43:26 PM »

Probably the most active sour dough culture I have ever had. I took the starter, added a few honey suckle flowers and left it uncovered a couple nights on screened in back porch. Yes, I had to pick a couple small bugs off top. ;)

General Homebrew Discussion / Brewing Tips and Gadgets thread
« on: May 20, 2017, 12:10:32 PM »
Thought it was a bout time we started one of these again to share some stuff we may have picked up but haven't thought about sharing.

One of the coolest things I found recently is a hair straightener - it is kind of like the opposite of a curling iron but looks almost identical. Costs about $15. They work great for sealing mylar hop bags. I purge with Co2 first, then use the hair straightener to seal the bag. Works almost instantaneously. It also works when you accidentally break a Wyeast smack pack. Seals it right up!

By purging and sealing I have kept opened hops still usable for over a year in mylar bags!

Ingredients / Juniper tree
« on: April 30, 2017, 08:35:05 PM »
Does anyone have any info on growing Juniper trees/bushes that are suitable for brewing?

Ingredients / How many shots of espresso?
« on: April 09, 2017, 01:25:27 PM »
for 5 gallons? RIS going in a cask tomorrow.

Commercial Beer Reviews / 36 of the best Tripels in the world
« on: March 13, 2017, 04:38:10 PM »

Yeast and Fermentation / WY2124
« on: March 11, 2017, 11:26:22 PM »
This is the worlds "most widely used strain in the world". Anyone have a semi-complete list? Besides Carlsberg.... ;)

General Homebrew Discussion / Ice Bock
« on: March 04, 2017, 03:06:30 PM »
I have approximately 15 gallons of a 8.5% doppelbock sitting at 24 degrees in a half bbl sanke style keg. Was hoping that I could just rack the beer out from under the ice but then realized the beer in spear is liable to freeze too. Dang it, I didn't think this out!

What do you guys think? Is there a formula out there that can predict what temp a beer will partially freeze depending on ABV? Anyone have any experience doing this? I once made one in a plastic bucket with a spigot on the bottom but I was able to monitor the beer visually. I can't do that here.

The Pub / Happy Birthday!
« on: February 14, 2017, 04:35:14 PM »
A little cupid came by and told me that today is Denny's birthday! Happy birthdaY BUDDY!

Ingredients / Lemongrass
« on: February 07, 2017, 12:08:18 AM »
I bought a few shoots today. I have never used it. I have a kolsch that is finished and wanted to add lemon grass to it. I was hoping to just add it to a corvy with a surescreen on dip tube. Do you guys think this will be ready in a few days? How much should I use?

I'm asking because I need to have it done by Friday. ;)

General Homebrew Discussion / Message to the forum. from me.
« on: January 29, 2017, 11:52:18 PM »
I didn't want to pollute the LODO discussion any more. But I wanted to respond to this.
I just went and read the same thread you must have looked at and think you most certainly are no seeing what I am seeing. What would you have me, as a mod, do differently? Please PM with any suggestions. Thanks.

In addition, rather than locking down threads like "Boil temp - do they matter?" because you/mods don't like the direction their headed. Prune them; clean out the garbage (or split it off if it's constructive conversation that's just off topic); let the original thread proceed.

Thanks! I will strive to do better and your constructive criticism is very much appreciated. That said, please understand that we mods are simply doing what we feel is best to the health of this forum.  None of us are getting a power trip from this. We only do this because we love the art of brewing. And we deeply care about this community. Even the people who are angry at us (me) right now. Bryan (who is a long time invisible friend who I followed for many years because of his excellent brewing knowledge) and Derek.

I will strive to do better as a mod. And I appreciate the support of folks and welcome any criticism on my methods of moderating. I offered my resignation if that is necessary but Denny and Hoosier both threatened to fly down here and beat my ass.

Equipment and Software / who filters?
« on: January 24, 2017, 01:05:35 PM »
We recently got a centrifuge at YHB and I am super excited about the clarity of our beer. I want to start filtering my 5 gallons batches. Anyone have any recommendation? Suggestions? Hints and tips?

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