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Messages - majorvices

Pages: [1] 2 3 ... 512
1
The Pub / Re: Hangin at Yellowhammer
« on: Today at 06:18:09 PM »
I was actually a little drunk in the picture posted above, you might even say on a little bender since my wife was out of town and I was flyingt out to San Diego the next day (I had a ride home :) )

Here's a better picture of me! ;)


2
If you want to accentuate clove and minimize banana go with White Labs HefeWeizen IV strain (wlp380). Pitch a healthy starter in at about 58 degrees, hold temp until fermentation is active for 3 or 4 days then ramp up to 64, hold a couple days then ramp up to 68 until finished. Cold crash 48 hours then package.

3
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: Today at 03:16:22 PM »
Thanks for the replies. I've wondered if it had to do with the wheat itself. It's Best Malz weizen malz.

What does a cereal mash involve for this process?

Sounds like I could just plan to do a decoction with wheat beers or just plan for 5% lower efficiency. But Reverse's description is a good one, kind of what I was looking for as to the reasons why wheat malt is a pain in the a$$ for hitting specific gravities...
I'm sure I could also crush finer too as .035" gap might not be small enough of a gap to crush it fine enough. It's a pain to mess with that though with a Barley Crusher...

I can not understand what a cereal mash would have to do with wehat malt, he must be thinking raw wheat. I do agree that wheat does seem to be harder than barley so gelatinization could be part of the issue, a decoction will definitely increase your efficiency regardless of wheat or barley IME. You also might just try a little longer mash or add 5% more ingredients.

4
Equipment and Software / Re: Opening home brew store
« on: Today at 10:20:26 AM »
Please do not post the same question twice, we promise your post will get read. No need for multiple posts. It's both confusing for those who think they already posted but don't see their post and for you when you have to go back and forth for different answers.

https://www.homebrewersassociation.org/forum/index.php?topic=23905.0

This one is locked.

5
Was it sour?  I'd think you'd be able to tell if you were drinking a Gose.

Re: sulfur, I've had some slight sulfur in a Kolsch and I don't find it unpleasant at all.  If that's what you're going for, you can ferment a little bit colder and don't age at a warm temperature. Also avoid scrubbing with CO2 by shaking during forced carbonation.

While I don't care for Gose much at all except for the smalles portion, I have had some American versions that were not sour.

6
I think you're jumping the gun with a diagnosis of a problem in the midst of fermentation. Let the beer finish fermenting before you declare it a disaster.

Exactly! How many batches do you have under your belt? Fermentation can throw some funky, including sour, aromas. You can sort of think of fermentation as a form of "controlled rotting".

7
General Homebrew Discussion / Re: Dumping a batch
« on: Today at 06:44:34 AM »
It is my first dumped batch in 5 years. This just sucks!

I used to dump batches on a regular basis that other brewers would gladly take off of my hands.

+1

I got over the pain of dumping batches a long time ago. I used to dump perfectly fine batches to make room for a batch that I wanted to drink more.

8
It might be caused by too big a pitch.  The theory is that acetyl CoA is used for growing yeast, but that if it is not used to grow yeast then it will make esters.

Acetyl-CoA is used for more than growth.  It is a precursor to energy.



In my humble opinion (an it's just that),  in the absence of a confirmed infection, what you are experiencing is the result of stir plate-induced stress.  I have mentioned many times that stir plates subject the cells to shear stress, which is why I no longer use a stir plate.

I say he is still jumping to conclusions. He seems to be basing his impressions off of a sample pulled for forced fermentation and not a finished beer. The other impression is off an "air lock" sniff. Neither of these things are very reliable forms of analyzing a finished beer. Now you are jumping to conclusions too, Mark. ;)

9
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: Today at 06:35:47 AM »
You may want to set the gap even tighter. Wheat kernels are generally a bit smaller than barley kernels.

10
I just got home and got a whiff of vinegar from the airlock. I think it's acetobacter. First time for everything, I guess  :-[

I'd still let it bride. "wiffing" from the airlock is a very poor sensory analysis technique.

11
All Grain Brewing / Re: Water Profile Importance
« on: Today at 04:38:09 AM »
The key here is "know your water", if your water is high in mineral content you will have difficulty nailing many styles. If it is medium to low in mineral content then building water from scratch will be a nice final touch to the tweaking process. As Martin and the other's have said - pH is really the more critical factor.

12
+2 - do not add salts to extract recipes. You have no idea what the mineral content of the original brewer's water was. You may even be better off using RO or distilled water.

13

Or maybe it was a Gose?

That would explain it completely, they pulled the wrong tap.
With that theory, maybe it wasn't a tap at all, or even a beer...

OP, was the beer kinda like a slurpee with salt around the rim of the glass?

That would explain why there was a lime...

I ordered a flight at the brewery. I was a bit concerened they could get the american wheat, berliner weisse, and Kolcsh backwards in the presentation. I liked what was labeled kolsch, ordered a full pint, and it was idential.

Oh well - I thought my question may have had a straight-forward answer, but it just caused all sorts of confusion.

It was good, I'd drink it again if I ever get down that way, and that will just have to be that  ???

Thanks all

Just because it was identical doesn't mean that the servers don't have the wrong beer on tap!

14
Or maybe it was a Gose?

That would explain it completely, they pulled the wrong tap.

15
I wonder if they didn't use WY2124, which is used by many breweries at warmer temps to create more ale like flavors.

"Salty and air" to me says you were hanging at the beach with a wonderful salty sea breeze that has altered and even possibly enhanced your perception.

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