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Messages - majorvices

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1
General Homebrew Discussion / Re: Brewing Dream
« on: May 25, 2017, 12:44:52 PM »
+2

2
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 09:43:25 AM »
I was assuming acid washing.

3
Commercial Beer Reviews / Re: Beer for curry?
« on: May 24, 2017, 07:40:14 AM »

Assuming the curry is good and fiery. The bitterness of the IPA and the heat of the chili peppers kinda counteract each other, and you'll notice flavors in both that were buried under the bitterness/heat.

I have heard this sentiment from lots of experienced tasters as well, unfortunately for me it hasn't worked out that way. The more hoppy the beer the more it seems to intensify the heat for me, and if a food is too spicy then I start to find I can't pick out the other flavors as well. That said, while I love spicy food I am not a "native spice" guy. Obviously it's different from pallet to pallet.

4
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 04:01:30 AM »
New to all grain, five batches now with washed yeast, all IPA's and same grain bill, the beer's pretty good, how far can I push it.

Over 20 years of brewing (including 6 years pro) and I have never bothered to wash yeast. But if you are doing a lot of heavily hopped beers I can see potential benefit to remove hop resin from cells. However, you will probably be encouraging mutation because of the stress you are putting on the yeast. So I'd be wary of going much more than 5-7 gens.

Personally also feel you could probably go that m any gens easily with unwashed yeast.

5
The Pub / Re: Water profile for Iced Tea
« on: May 21, 2017, 03:33:00 PM »
every now and then someone gives me sweet tea instead of unsweet tea and the effect is bracing! Like jumping in a pool of ice water. Holy hell southern sweet tea is so sweet I can't even taste the tea! I swear to the heavens if you colored the water tea colored and put the same amount of sugar in no southern sweet tea drinker would notice! ;)

6
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 03:29:42 PM »
At YHB we usually brew our lagers with a modified Hochkurz step mash. This is our "Rebellion red Lager" stepped at 148 for about 20-30 minutes then 156 for 10-15 before vorlauf. This is the head it pours with primed at about 2.6 vol co2 before kegging.



So yeah, I guess I'm a step mash advocate. ;)

7
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 11:17:11 AM »


I'm getting irritated by how some seem to imply that because something is hard it isn't worth doing. That's for the individual brewer to decide. In the auto racing world, you'd willingly pay that $100 for $10 of improvement...after all the more effective improvements have been used.



Not sure why, everyone seems to be saying the brewer should brew as he or she feels fit. If you like doing multi-step mashes. Knock yourself out. Some of us don't see that it really makes that big of a difference. Some of us do. There really isn't any hard evidence that beers using a multi-step mash are better than  beers with single infusions. There's a lot of personal claims that they are. And a lot of insinuating that if you don't follow a certain process your beer is "inferior", but no hard evidence.

8
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 10:54:05 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)



If you altered pH at your acid rest, you basically negated any benefits from the rest, as the rest needs a higher pH and a long time. 

Uhhhm, yeah that's why they call it an acid rest....  ;)

9
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 06:37:29 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)

10
The Pub / Re: Water profile for Iced Tea
« on: May 20, 2017, 04:55:48 PM »
Just make surs you don't put any sugar in and you will be fine

11
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 08:57:38 AM »
Does the food saver vacuum sealer work on Mylar bags? I wasn't sure


I've never tried. When I open a mylar bag, I just seal the leftover hops in a food saver bag to be sure I get a vacuum seal . I like the hair straightener idea, though.

The Mylar bags are much more impervious to o2 than the other options.

12
Yeast and Fermentation / Re: "Live and Let (Free) Rise"
« on: May 20, 2017, 07:30:35 AM »
I've been playing around with Kviek (Norwegian farm house yeast) at ambient temps, this time of the year 80s and 90s. Tasting out of the fermentor it is very interesting (in a good way). I am planning on carbbing some up next week.

13
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 07:26:52 AM »
It's always a good idea to recycle your chilling water from your heat exchanger for clean up. The first several gallons will be hot water too! If you are doing multiple batches in a row your heat-exchanged water is great for doughing in the second batch because it will already be warmer than tap.

14
All Grain Brewing / Re: Step mashing timing
« on: May 20, 2017, 07:24:36 AM »
I am another fan of step mashes, especially for Belgian beers.  They just seem a little more complex, not too dry, not underattenuated, just right.

I like this one posted earlier in this thread:



I would combine the 144 and 148 into one rest, and skip the 170 mashout (I batch sparge and the sparge will take care of the 170 mashout).

OTOH my Belgian Trpel, which has won several awards, is brewed with a simple 148 - 45 minute mash (I do step it up to 156-158 for 10 minutes before vorlauf) and I get beautiful lacing, long lasting head retention and 90+ AA%.

I like step mashing, so don't get me wrong. It is a great tool. But I can get great results from a single or 2 step mash. Of course, being a mostly "infusion" based brewer I don't find it easy to step mash. If it were easier I'd do a lot more of it just "because".

15
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 05:53:21 AM »
Does the food saver vacuum sealer work on Mylar bags? I wasn't sure. Anyway, I want to get a food saver mostly for doing sous vide, but dang they are expensive!

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