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Messages - majorvices

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1
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: Today at 10:35:19 AM »
I said all that and yet filled two firkins with "wet" hops picked from my  biz partners bines then make 8 gallons of "wet" hop IPA that had all the "wet" hops added at flame out (and some CTZ pellets @ 60 for bittering.) I'm not going to be super interested in drinking them but there will be folks out there who will be.

2
Kegging and Bottling / Re: How are my odds looking?
« on: August 27, 2016, 08:36:11 AM »
Do yourself a favor and find a place that just swaps out the tanks. Don't get all hung up on how they look. An old steel tank holds co2 just as well as a new aluminum one (granted the aluminum ones are lighter.) If you have a 5 lb tank you will be hard pressed to find a steel 5lb tank anyway. Surely there is a Sexton or other gas supply place near you that will swap tanks. Way better than waiting for them to be filled. And, these places will usually sell you a used tank for cheap.

Yup.  I even got "lucky" once and they swapped out my 15lb steel tank for an aluminum one since they had no steel in stock. Lighter is nicer on the bigger tanks, but as far as looks you only look at it when you're hauling it in to get it refilled.

And if you swap em out fast enough and keep your eye on the date you will never get the surprise extra charge when the tank seal expires.

3
Ingredients / Re: Fruit puree in primary or secondary
« on: August 27, 2016, 08:28:34 AM »
Fruiting in secondary glass carboys is probably the only thing I use glass carboys for any longer aside from small batch souring. If you have co2 you can purge the secondary but if you can't and you rack carefully the yeast will scavenge most of the o2.

4
Kegging and Bottling / Re: How are my odds looking?
« on: August 27, 2016, 05:07:48 AM »
Do yourself a favor and find a place that just swaps out the tanks. Don't get all hung up on how they look. An old steel tank holds co2 just as well as a new aluminum one (granted the aluminum ones are lighter.) If you have a 5 lb tank you will be hard pressed to find a steel 5lb tank anyway. Surely there is a Sexton or other gas supply place near you that will swap tanks. Way better than waiting for them to be filled. And, these places will usually sell you a used tank for cheap.

5
Ingredients / Re: Flavor Hops Timing
« on: August 27, 2016, 04:44:29 AM »
Sounds like he (homebrew store guy) is suggesting some type of modified FWH, and the science behind FWH is debatable at best (anecdotal evidence aside). During the WP you will certainly have alpha acid utilization (added bitterness) and some of the more volatile hop oils will go up with the steam. But with homebrewing you have the ability to start chilling immediately after flame out and during the WP if you have the right equipment so you can end the hop utilization almost immediately (one of the reasons I like an IC here, and think that plate chillers do homebrewers a disservice). In fact, you have lots of ways to play here. You could add your flavor hops at WP and WP for 10-20 minutes, then start you chilling process and get the wort under 160 degrees (the temp where the alpha acids are not able to be utilized as well) and add your aroma hops.

This is a vast playground and there are lots of tools you can use here including the suggestion from your homebrew store guy, though not sure about the "take them out" part.

6
Kegging and Bottling / Re: How are my odds looking?
« on: August 25, 2016, 04:48:59 AM »
Tough call. This is why it's a good idea to have a spare tank.

7
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 22, 2016, 06:53:51 PM »
As mch as I love brewing I honestly can't think of anything more boring to watch on TV.

8
Beer Recipes / Re: wet hop ale - why not boil wet hops?
« on: August 22, 2016, 04:30:57 PM »
Personally, I do not like the vegal-like chlorophyll-ish flavors associated with wet hop beers. I imagine boiling them would increase those (to my palate) unpleasant flavors.

9
Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 21, 2016, 09:54:09 AM »
Airlock bubbles are poor indication of fermentation activity, especially in a bucket where (as mentioned) the lid doesn't always seal airtight.

10
All Grain Brewing / Re: kolsch grain bill
« on: August 21, 2016, 08:33:41 AM »
Do yourself a favor and brew one without the caravienne after you brew one with so you can see how much better it is without. I personally don't care if it's JCs recipe caravienne doesn't belong in a kolsch.

11
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 21, 2016, 06:38:26 AM »
I found it to be smooth like a lager should be with a spicy hop note. Reminded me of a Helles. I still have one left I will give it a thorough sampling this afternoon.

12
Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 21, 2016, 06:36:27 AM »
Are you in a carboy or a bucket? Bucket lids tend to leak around the seal and you may not always get lots of bubbles in the airlock. Regardless I'd wait it out.

13
All Grain Brewing / Re: kolsch grain bill
« on: August 21, 2016, 06:21:49 AM »
Hi guys, thanks to you i'm now willing to brew barrels of Kölsch :P

I'm a french Brewer with nothing interresant to say other than a little dumb question to ask : what is the software used to create this recipe ? It seems like a mobile software and i'm looking for a good (and free) one since i've started brewing years ago !



Thank you for the sharing and the good tips on fermentation temp by the way :)

Amicalement, ElsassBrewer

I think that is iBrewmaster. I think I used to have it on my iPod years ago. Regardless, CaraVienne has no place in a proper kolsch IMO. Also make sure to make a good sized starter for a kolsch or pitch multiple packs/vials.

14
Yeast and Fermentation / Re: Slow bubbling in airlock?
« on: August 20, 2016, 03:23:53 PM »
What apple juice did you use? Did it have any preservatives? You also may have killed off a lot of the yeast if you made a small starter with dry yeast, which doesn't typically need a starter.

15
All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 20, 2016, 09:23:27 AM »
Saison is a Belgian beer but I understand by "Belgian" you mean the Trappist/abbey styles.

The yeast isolated from Dupont Saison Vieille (3724/565) is notoriously finicky and likes to stall--as you've experienced. Basically any other saison yeast on the market will give you an easier fermentation. Not necessarily better flavor than 3724/565 but none stall like it. 3711 is ubiquitous among American saisons because it's virtually foolproof.

Personally I would treat the stall by changing fermentation conditions rather than add more yeast but that's not as easily done after the fact. You could have added a different saison yeast at those temperatures or added a clean ale strain after bringing the temperature down into the appropriate range for that yeast.

Pretty sure saison is French.

It's kinda both.

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