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Messages - majorvices

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General Homebrew Discussion / Re: The Decline of Homebrewing
« on: Today at 06:02:29 AM »
There's no surprise to any of this. When the economy tanks, DIY goes up. When the economy improves, DIY goes down. Homebrewing also got caught up in the waves of everything local plus craft beer. Lots of people were going to abandon homebrewing when they could start affording/justifying $10 six packs of beer. Plenty of people got the starter kits as Christmas gifts and brewed a couple of times only to decide they didn't like cleaning, waiting for the beer, etc. You can only sell those starter kits so many times.

There is a correction but it's a good thing. What's being lost in breadth of new brewers is being made up for in depth of knowledge, experience and technical expertise.

There may be some truth to what you say but it in no way applies to me or do I think it applies to most folks here. I never brewed beer to save money. In fact, if you factor in the time it takes to brew a 5 or 10 gallon batch you aren't saving any money at all. But regardless, I have always enjoyed brewing, from the very first batch, for the sake of the craft itself. There is just something deeply satisfying in brewing.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 09:16:11 AM »

Love it! Did you do that one?

Nah there was a beerfest in Nashville someone was selling them.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 08:25:24 AM »

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 04:12:10 AM »
I will home brew until they pry the mash paddle from my cold dead hands....

My old forum handle back in the day when the B3 forum was cool.

All Grain Brewing / Re: Where to buy RO Water?
« on: September 22, 2016, 03:49:04 AM »
Denver water is going to be extremely soft! Check your local water report before you bother investing in RO water, it probably is pointless. You most likely just need to filer.

Beer Recipes / Re: Hoppy Lager/Non traditional pilsner
« on: September 21, 2016, 11:21:47 AM »
Tommy, for our Hops Fell Hop Lager I use Magnum for bittering and a blend of cascade, Tettnanger and Madarina for WP hops. I also use a 10 min addition of Manadarina. Malt is a blend of Pils, Vienna, Flaked Maize and cara foam. Not sure if you have had HFHL but it has no dankness to it, rather it has bright citrus notes and a medium light body.

General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 02:21:09 PM »
we did our first kettle sour Gose this year. Turned out great (for the kids who like that crap, not me. Yuck). We cooled the kettle down to 80 and pitched a Lacto culture from Wyeast. Let it sit 3 days until the pH hit 3.2. Was amazed at how fast the pH dropped.

Granted, this was on a 15 bbl batch so not sure how much faster or slower a 10 gallon batch would be. It would certainly be depending on how healthy your culture is and how warm you keep the lacto.

Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 19, 2016, 06:14:16 PM »
  Thanks Denny. I get the fact that we don't want too many generations of reproduction if we wish to maintain beer quality and yeast performance. What I don't get is how we have available year in and year out consistent yeast strains that obviously are uncounted generations descended from their original progenitors. If there is so much genetic degradation after 3 or 4 generations that beer quality is compromised, how do the folks who provide us with yeast manage to overcome this instability?

You are putting a lot more stress on your yeast during fermentation than what a lab does when it replicates a strain, and they have pure cultures to fall back on. Even then, some mutation probably does happen over time.

But even that isn't what denny was talking about. He is saying that you don't want the yeast growth to be too great during the fermentation.

Ingredients / Re: Don't use Crystal 60??? Something I heard on Brew Strong?
« on: September 18, 2016, 10:25:33 AM »
That's a much more limited perspective than "never ever use it" however.

I don't think there's any single ingredient that "never use" really applies to.

Sent from my iPhone using Tapatalk

This^^^^^.  There may be ingredients YOU don't ;like or want to use, but that doesn't mean it's bad for others to use them.

Agree. That's what I've been trying to say.

Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 18, 2016, 09:10:09 AM »
   NOTHING is foolproof. I pitched it in the starter about 7 hours ago and have a few bubbles rising in the wort, a tiny bit of foam on the surface and a bubble through the airlock about every 7 seconds, definitely the slowest yeast to take off I can recall. We'll see what it's doing tomorrow morning. And yes I know, a watched pot never boils.

You should not make a starter with dry yeast. Just pitch more yeast. Dry yeasts already have their glycogen reserves stored up and making a starter can cause them to use those reserves if the starter is not large enough. For 5 gallons of 1.050 wort 2 packs would have been all you need. If you made a starter with one pack in say, 2 L of wort you likely did more damage than good.

Regardless, a 7 hour lag time on a lager is pretty damn good so not sure why you would be stressing that. Brewing in a commercial environment daily I usually have 14-24 hour lags on my lagers.

All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 03:10:05 PM »
WY2565 - it was early this morning and I drank a fair share of whiskey last night. ;)

Fermentation temps for WY1007 -  have fermented as low as 54 degrees with no problems. I used to start out about 56 and then finish off at 64-66.

Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 17, 2016, 08:57:14 AM »
34/70 is the perfect bock dry yeast or any other German style lagers. there is not one that will perform better. S-189 would be my second choice.

All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 07:43:06 AM »
I'm not saying don't try it I'm saying that it won't have that kölsch-like character. I know this from experience and one thing I am pretty knowledgeable about is Kölsch brewing. FTR my kölsch won 2nd best in the state out of 162 beer judged. (BJCP judged contest and that was based on overall scored.)

Also, WY1007 used to be my house yeast for 3 years. I brewed with it daily and know it like the back of my hand. It is as lagerish an ale yeast as there is. I used to have Germans come up to me and tell me that my "lagers" were as authentic as they had tasted outside of Germany. So I know for fact that that strain is too clean for a kölsch.  But it will make a delicious beer! BUt it won't have that "wine like" Kölsch characteristic.

So by all means, try it! But try the more authentic yeasts as well!

Irish beer styles is something I am not very familiar with but I'm not a fan of Irish reds and I like Irish Stouts only seasonally. I really like the idea of specializing in a certain genre and at my Brewery that is exactly the approach we take. That said, you don't want to limit yourself (eg: We specialize in German style lagers AND Belgian Ales) so consider adding in Scottish ales as well to broaden your spectrum.

All Grain Brewing / Re: kolsch grain bill
« on: September 17, 2016, 06:07:00 AM »
I intend to try K-97 for my next Kolsch.  It is supposedly most similar to 1007 which I know I love, so it's worth a shot.

Which is a great strain for Alt but not for Kölsch.

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