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Messages - majorvices

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1
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

2
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

3
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!

4
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. ;)

5
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.

6
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.

7
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.

8
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!

9
All Grain Brewing / Re: All grain lager recipes
« on: September 02, 2018, 03:12:56 PM »
A good bock or doppelbock is always a hit around the holidays. One of the secrets I have found for my bocks is dark malted wheat. I discovered it by accident last year when I was short on an ingredient. I'll try to remember to post a recipe today once I get back to my other computer.

10
All Grain Brewing / Re: Diacetyl!!!
« on: September 02, 2018, 03:10:01 PM »
I actually pitched at 78°! I made a mistake. I chilled with ground water, then pitched yeast. Instead of what I meant to do was chill with ground water move fermenter to garage and then chill with glycol chiller to 61°f then pitch. So I messed up and pitched yeast right after groundwater. I immediately started chilling with glycol and had it down to 61°f in 15 mins.

I doubt that's your problem (though you should be concerned about yeast shock). If the beer tasted clean prior to dry hopping and racking then most likely oxidation caused the diacetyl. Introduction of oxygen post fermentation is the most common cause of diacetyl popping up after packaging. Even dumping hops into your beer will introduce oxygen, the hops pull o2 in with them. Be very careful on how you rack and dry hop post fermentation.

11
General Homebrew Discussion / Re: How to dipose of the red oxygen tanks?
« on: September 02, 2018, 03:02:28 PM »
I recommend using then for target practice to drill the holes. I wonder what the OP did 8 yrs ago.


Sent from my iPad using Tapatalk

Roll Tide

12
General Homebrew Discussion / Re: ! Need some tips about ipa/apa flavor !!
« on: September 01, 2018, 12:24:28 AM »
Oxidation is most likely the culprit. Make sure you aren't introducing oxidation when you dry hop.

13
The Pub / Re: Exploding cans....
« on: August 25, 2018, 09:36:15 PM »
Thanks for that I admit I hadn't read the article. My bad.

There's a trend now that breweries are packaging super sweet, underattenuated stouts. I imagine these are going to cause problems.

14
The Pub / Re: Infections!
« on: August 25, 2018, 06:38:08 PM »
Run caustic through your pump for at least 30 minutes. 10 bucks says that is where you problem is. Bring it down to brewery we will clean it for you.

And you can get a lager slurry from me any time you want. No need to use US05 for helles.

15
The Pub / Re: Exploding cans....
« on: August 25, 2018, 02:24:44 PM »
In the early days we had some bottles explode. Ended up costing us thousands of dollars. This was with a shared bottler. One of the other breweries ran a brett strain through and we were unaware.

This year we used a strain of yeast from another yeast supplier (not Wyeast/White Labs). Turns out that strain was blended with a  diastaticus strain. I had no idea. We had some cans explode. Granted, the ones that exploded were over 4 months old and not refrigerated.

I understand your indignation up to a point. But brewing is a living and breathing process, and other unforeseeable factors sometimes will play a role. Like any industry there can be safety problems that creep up. The food industry is one that can unfortunately be unpredictable. But so can the automotive industry. Housing industry. Think about all the safety recalls you see every day. Sh!t happens.

We are constantly striving to improve our lab practices. Safety in the brewery of our employees and safety of our customers is our top priority. And we spend a lot of money on liability insurance. Thankfully we have never had to use it, and I pray we never do.

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