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Messages - majorvices

Pages: [1] 2 3 ... 513
1
The Pub / Re: Hangin at Yellowhammer
« on: Today at 08:21:35 AM »
here's beer porn for you hoosier! ;)


2
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: Today at 08:18:25 AM »
I'm on about the 5th beer aging in these barrels, trust me, it can get over oaked very quickly. The best way to go about it is taste. But 4 weeks will be pushing it. Personally, I find most commercial breweries over age their beers in barrels as well. I pull mind a lot sooner than others. Sometimes, even in a 60 gallon bbl you can pull it after 4-6 weeks.

3
Wood/Casks / Re: How to proceed with oak cubes?
« on: Today at 08:14:51 AM »
It comes in handy with *ahem* other hobbies too. ;)

4
Wood/Casks / Re: How to proceed with oak cubes?
« on: Today at 05:28:49 AM »
The other way to sanitize the cubes is to toast them a little longer to get the flavor you are looking for, especially if they are lightly toasted. Here's a great chart for toasting wood


5
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: Today at 05:26:38 AM »
I have two of these. 2 weeks is really abouta ll you need! I left it for 4 weeks and it was still good but a little over oaked. Most people ,let beer sit on the wood far too long in my experience.

6
The Pub / Re: Hangin at Yellowhammer
« on: August 02, 2015, 04:16:35 PM »
Had fun at Flight Club today. Had an all Brett Brux Saison, a Dark saison fermented in a wine barrel that had been previously inoculated with brett and a sour culture and a dubbel aged in Arrington Vineyards wine barrels. Anyone on the forum who is close enough and wants to come as my guest let me know and I'll get you in!

7
All Things Food / BLTs and Okra!
« on: August 02, 2015, 08:30:23 AM »
Here's something I tried recently with my garden fresh okra and tomatoes. when I make a BLT (weekly this time of year) I cut up some fresh okra and after I pull the bacon off the skillet I throw the okra, unbreaded, in the hot bacon grease and fry it up as a side dish. Light salt and pepper. Simple and Delicious.

8
General Homebrew Discussion / Re: No head retention in lagers
« on: August 02, 2015, 08:27:06 AM »
The actual dosage of WF is also based on OG. It is 2 tabs per bbl per 10 degree brix.

9
General Homebrew Discussion / Re: No head retention in lagers
« on: August 02, 2015, 06:13:53 AM »
Using too much fining can be a huge problem for head retention. Whirlflock may be the culprit (or Irish Moss). For a 5 gallon batch you really only need half a tablet of whirlflock. If using something else (Super Moss or plain old Irish Moss) be sure to follow the manufacturers instructions carefully.

10
Ingredients / Re: Carafa in a Stout?
« on: August 01, 2015, 06:14:05 AM »
I have to agree 100% with Denny here (can we rename him Beer Yoda?). For a stout, you want roast character. For a porter, you will want more of a chocolate flavor. For a schwarzbier, you want more of the flavor you will get from using carafa (mildly chocolate, if at all).

And from personal experience, I brew a schwarzbier as one of Yellowhammer's flagships. And when I brewed a porter with crafa because I didn't make cholcolate malt, everyone complained that it tasted too much like my schwarzbier!

Doesn't mean you can't do it, but just know what to expect when you do! It will still be a delicious beer if you sub carafa, but it may not be "stout like" if it isn't roasty enough. For me, roasted barley is what makes a stout. Not carafa or chocolate.)

All that said, the secret for my tastes to a stout is a healthy portion of dark munich.

11
General Homebrew Discussion / Re: No head retention in lagers
« on: August 01, 2015, 06:07:04 AM »
I can assure you its not the Munich or the 34/70.





Didn't you say you use chit malt?

12
General Homebrew Discussion / Re: Alright guys need help
« on: August 01, 2015, 05:51:46 AM »
Adopt a strong child?

13
You have nothing to worry about as long as there weren't fruit flies flying around the airlock. If that's the case then you have something to worry about.

Even if it was done fermenting completely it will off gas co2 for a few days which should minimize o2 effects. Even fruit flies can't fly through a pure co2 atmosphere sounless the head space was void of adequate co2 you are probably fine regardless.

14
Ingredients / Re: Honey in beldian strong ale
« on: July 31, 2015, 03:54:35 AM »
Sure, there's no reason why you con't. Just make sure you add at flame out (not before) or you will lose all the honey character during the boil. If you want even more honey character don't add it until fermentation is finished because the yeast releasing co2 can scrub the aroma.

15
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 31, 2015, 03:33:55 AM »
I think the longer rest helps too, but of course a longer rest always improves efficiency even for all barley mashes.

The thing I have always noticed about wheat malt is it is a little smaller kernal than barley malt. Best is more plump than, say, Briess, but still smaller. So you don't get as many tiny pieces to work with.

I would be concerned that boiling that much of the garin bill would denature too much of the enzymes, at least in decoction you rest the decoct for several minutes at conversion temps. I guess if you did that it would be fine.

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