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Messages - alestateyall

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General Homebrew Discussion / Re: Pics of recent brews?
« on: August 14, 2016, 06:07:32 AM »
Looks and sounds like a good one!

Going Pro / Re: Congrats Majorvices!
« on: August 13, 2016, 02:34:48 PM »
Keith is definitely one of the best! He's a class act, too.

Back to the OP. The brewery is marketing itself to the eat/drink local crowd, but, the disingenuousness of this "Pilsner" ad calls into question everything they do.

All Grain Brewing / Re: pH Effects?
« on: August 11, 2016, 05:17:15 PM »
MoreBeer doesnt sell sinimar, but I prefer to use grains.

Midnight Wheat and Carafa Special are supposed to be the least roasty.
Morebeer sells Sinamar.

All Grain Brewing / Where to Buy Malt from Montana?
« on: August 11, 2016, 02:09:27 PM »
Malteurop in Great Falls is likely your best bet. According to this article Montana is now number #1 in barley acres in the US and the article mentions farmers selling to Malteurop.

Edit: Montana is #1 in barley acres, not malted barley acres. It's not malted until it gets to Malteurop.

General Homebrew Discussion / Re: Oxidation?
« on: August 07, 2016, 08:39:54 PM »
No annoyance at all. I definitely have trouble identifying some of the major off flavors.

Personally, I always worry about off flavors in my beers because I drink them too early. It's amazing how much beers change in the first few weeks in the keg.

General Homebrew Discussion / Oxidation?
« on: August 07, 2016, 11:54:04 AM »
There was a nice talk on oxidation from the 2016 HomebrewCon.  The talk covers many oxidation related flavors, their sources, and when they occur in a beer's life in addition to how to avoid oxidation.

Papery/cardboard is a later stage flavor. The caramel sweetness is also mentioned as a oxidation related issue.

"Identifying and Avoiding Oxidation Brian Bergquist"



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General Homebrew Discussion / Re: Oxidation?
« on: August 07, 2016, 08:31:28 AM »
Card board, skunk, sulfur, butter scotch, corn are all easy to talk about on the forum but not always the easiest to be sure what your tasting.  Throw in the variety of flavors you get from young beer and things can get really confusing for me.

Ingredients / Re: Weyrman floor malted Pilsner
« on: August 06, 2016, 07:38:23 PM »
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.
I assume this is the Helles Bock? Just bought a Crowler.


Thanks! If it is the Helles Bock it is made with Best Pils. The "Helles Keller" is an unfiltered Helles brewed with the Bohemian Floor Malted pils. Looks like you will have to go back!  ;)
I finally has the Helles Keller. That was a great Helles. It's clear as a bell now. I assume it was more cloudy before since it was "unfiltered".

Beer Travel / Where am I?
« on: August 06, 2016, 05:21:12 AM »
It's kind of early in the morning to be drinking. :)

Commenting is pointless without knowing the context. It could have been as simple as don't sub c60 for c20.

I recommend avoiding C60 in a Pilsner. I recommend C60 in a bitter.

General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 05, 2016, 07:23:24 AM »
There are 2 places with small selections in Huntsville. One has liquid yeast which is nice. They keep hops warm so I avoid those. They also mostly cater to extract brewers. The few grains they sell don't make since. The staff are not knowledgeable at all. The staff doesn't know anything about beer either even though they sell growler fills. If you ask a question they consult a database on their computer.

The other store with homebrew supplies is a health food store. They have a better grain selection (but mostly just in 1 lb bags).  They don't sell liquid yeast. They also keep the hops warm and again the staff are not brewers so their knowledge is limited.

General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 04, 2016, 05:06:14 PM »
I recently made a wheat pale ale that I think tasted juicy. I used Wyeast 1010 yeast. The beer was quite cloudy at first and delicious; lots of citrus. After a few weeks in the keg the yeast started to floc and the beer had less hop flavor and tasted more dry. I shook the keg to get the yeast back in suspension and low and behold the fruity/juicy citrus flavor I liked came back.

I thought that beer had way more citrus and juicy flavor than craft beers I get locally. I think the juiciness was from the yeast based on the difference in taste when the yeast was in suspension and when not.

I normally prefer clear beer, but, I have find memories of that wheat pale ale.

Kegging and Bottling / Keg serving
« on: August 03, 2016, 05:36:43 PM »
1/4" ID line will have to be longer than 4 feet when serving at 10-12 PSI. Most people use 3/16" ID line and 5-10' is a common length. Longer lengths add resistance and reduce foam.

If your beer is flat when serving at 5 PSI it probably needs to carbonate longer. It takes 1-2 weeks at 10-12 PSI to carb if you don't use acceleration methods, which I don't recommend.

General Homebrew Discussion / Brewlab kit and Bru'n Water Question
« on: August 03, 2016, 04:39:23 PM »
Brunwater calculates Total Hardness. I think you can use the calculated value to check other numbers from your report.

PS. This page has a nice table on calculating various values from other water report values.

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