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Messages - majorvices

Pages: [1] 2 3 ... 484
1
The Pub / Re: With German pils, must have food to pair
« on: Today at 05:32:09 AM »
hows about this one: "If god didn't intend us to drink he wouldn't have given us two livers" Benjamin Franklin

2
Equipment and Software / Re: Barrels
« on: Today at 05:23:04 AM »
I think you can get close with that technique but there something still missing. To me the difference is like smelling toasted oak and sticking your head in a barrel. I don't know how else to explain it. The barrel adds a depth of complexity you can't get with oak soaked in spirits.

3
The Pub / Re: With German pils, must have food to pair
« on: Today at 05:00:09 AM »
I make sauerbraten and look what kind of interesting topic ensued. [emoji16]


Sent from my iPad using Tapatalk
"If god wanted people to be interesting, he would have made them all homebrewers." Benjamin Franklin

I may have to make a shirt that says that!

4
Ingredients / Re: Kefir lime leaves; hops combo
« on: Today at 04:58:32 AM »
Yes, use a light hand. But if the balance is right it can be very, very nice. I love them in my Belgian White. If you over do it you come away with exactly as the above poster described - dishwasher soap.

5
Those are beautiful!!

6
Ingredients / Re: Kefir lime leaves; hops combo
« on: March 01, 2015, 05:23:15 PM »
Ive not experimented with hops and lime leaves much. I don't have any recommendations. I do recommend some flaked barley. The lime leaves mess with head retention some. And a little goes a long way. In use about 30 grams per 372 gallons. And the bad news is some are more potent than others. You will have to determine how much to use each bactch with experience. And even that is hard to nail down.

How do you plan on processing them? I puree them in a blender with some hot water or wort. Add them at flame out.

7
General Homebrew Discussion / Re: When is a lager an ale
« on: March 01, 2015, 05:15:48 PM »
A lager style should be classified by one thing: brewed with lager yeast.

8
As far as 5-6 dollar pints go, I agree it feels excessive. But until brewers are driving BMWs I don't see that changing any time soon.
And as long as the 5-6 dollar pints keep selling.

That's like saying "as long as gas keeps selling for $4 a gallon".  And for the record, we sell mostly 4-5 dollar pints at YHB. But you have to be really careful  not to undercut your retailers by too much or they get pissed and don't sell your beer. It's a very delicate balance.

9
Beer Recipes / Re: New IPA recipe, please advise
« on: March 01, 2015, 09:26:39 AM »
Beer is amazing!  Thanks for all of the tips, comments, etc. Blow off tube was absolutely necessary, thanks fmader. Fermentation was spectacular!
 Even with all of the hops additions, I will still up the dry hops a little next time.  Working now on a chai stout.

This hobby is turning into a part time job...

Just don't let it become your full time job if you can help it. Unless you don't like making money.

10
Equipment and Software / Re: Speidel staining
« on: March 01, 2015, 09:09:08 AM »
I use abouy a half cup per 5 gallons or so. But this is what I am talking about when I say that homebrewers afraid of using bleach is like homebrewers sanitizing the mash tun. Bleach is fine as long as you rinse and let air dry. The problem with bleach is when it actually gets into your beer and then it doesn't take much to ruin it.

11
I got about three paragraphs in and gave up. Just sounded like too much wining about something she wasn't interested in (craft beer) and something she didn't want to change (pub culture.)

I agree that the hipster-craft beer scene can get a little annoying, but I do think it will all balance out eventually and in a lot of ways already is. More and more "Joe Sixpacks" are converting over to craft beer. I see them all the time.

I've never been to Australia but in American, where we have had more of a night club scene than a pub scene I think that craft beer is actually creating a pub scene where there really wasn't one before.

As far as 5-6 dollar pints go, I agree it feels excessive. But until brewers are driving BMWs I don't see that changing any time soon.

12
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: March 01, 2015, 05:06:57 AM »
....also WLP 001 is a very easy to use yeast, not at all temperamental. Great beginners yeast and again very forgiving of mistakes.

Even better just to go with US-05. Especially if you aren't going to make a starter.

13
Equipment and Software / Re: Speidel staining
« on: March 01, 2015, 05:05:12 AM »
As the others have said, I personally won't use anything abrasive on my plastic fermentors. Or if I did it would be a last ditch effort. A light bleach soak is all you need to get rid of staining and odor.

14
Beer Recipes / Re: first helles help
« on: February 28, 2015, 07:43:05 AM »
Grits is OK. Mash high pH to help maltyness. Weigh hops accurately, by grams if you can, a small error in weight can give an error in IBUs. Noble hops, HMF is good. Look at Martin's Munich Water article in Zymurgy for a good water profile.
I was on my phone yesterday, and now want to explain a little more on the weight part.

The first couple of Helles we brewed were knocked for being too bitter. The amount of IBUs targeted was only 20, and when I tasted it, yeah the Master level judge was right the bitterness was too high. Even for a 10 gallon batch it seems you are just waving some hops over the kettle for a Helles! Recently I realized Mrs. R would weigh hops on the same scale we weigh grains on, and that there must be some sticktion at low weights that cause it to weigh a little low at 1 oz. It is fine with a 100 gram test weight, but a Hopunion 1 oz package only weighed about 22 grams on that scale, but weighed 28.5 grams on the small gram scale used for water salt additions. An "ounce" on the bigger scale would result in too large a bittering charge. The Helles that is carbing up right now will show me if I have found the root cause to my bitter Helles issue.


Hmmmmm .... I was hoping you were back to explain the addition of "grits"....

15
Going Pro / Re: New Building, looking for ideas
« on: February 28, 2015, 06:28:03 AM »
+1 to planning for growth. Our new building plans allows us to bust out a wall and add an extension. Something we can do continuously up to an entire city block.

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