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Messages - majorvices

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General Homebrew Discussion / Re: Stirring the fermenter
« on: June 24, 2016, 05:57:42 AM »
I'd be concerned with bad effects of keeping the yeast in a growth phase for that long. You may want to reinvigorate yeast growth with some o2 for super high gravity beers but for anything under 1.100 a healthy dose of aeration and an adequate pitch of viable yeast and a good should do the trick.

Be aware that excessive yeast growth in beer can cause problems with head retention and solventy flavors.

General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 04:28:03 AM »
The amounts of fruit is going to vary wildly depending on the beer, the fruit, the gravity and the personal preference. The 'ol 'Merican homebrew maxim has been 1-2 lbs of fruit per gallon. I have found you can go a good bit lower than this and still get great flavor. I added a 2.5 honey dew melon that weighted probably 1.9 lbs once it was seeded and peeled the pureèd and it added wonderful melon character to a kolsch. So it may take some experimenting and blending before you find just how much is just right.

Ingredients / Re: Weyrman floor malted Pilsner
« on: June 23, 2016, 04:14:30 AM »
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 have had some experience with this. The answer is ... It doesn't matter which beer I'd drink. Let me explain. I like to spend a week in the backcountry every year with just what I can carry. I was hiking on the Appalachian Trail a few years ago when I tasted what seemed like the best beer ever. It was a Yuengling. I know, an American light lager is not my favorite brew, either (I do respect the Yuengling family brewery). But at that time, at that place, after drinking water I filtered and treated myself, a cold brew was incredible. Now, sitting in my overstuffed chair-and-a-half in my air-conditioned home, a Russian imperial stout tastes wonderful but isn't nearly as rewarding.

Similar story for me. Spend several days in the back country and stopped at the first gas station we found out in the  middle of no where. The best beer they had was a six pack of MGD. It was ice cold and was one of the best beers I ever drank. Another time I was on a motorcycle ride from Alabama through Tennessee then North Carolina then routed through Georgia (all in one morning/afternoon) and stopped in a neat little German replikca village called Hellen in GA and was served an Erdinger Hefewezen and it was pure manna.

General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: June 21, 2016, 06:36:39 AM »
You need to be careful when using bleach as it will leave off flavors in the beer if not rinsed completely. Band aid, phenolic off flavors are never a nice thing to have to drink.

Yellowhammer beer! Of course! ;)

Most homebrewers have the flame up too high and boil too hard as well. Once the temp gets up over 200 degrees I turn the flame down to a whisper. I can bring about 13.5 gallons to a roiling boil in a 14 gallon kettle with nary an inch to spare at the top of the kettle without getting a boil over (usually ;) )

Ingredients / Re: Brewtan B
« on: June 15, 2016, 03:51:42 AM »
I just ordered 20 lbs of this stuff and when I saw the price I remembered why I stopped using it. Ouch! It costs me nearly $500 bucks for 20 lbs. I'll give it another whirl though to see if it makes any difference.

Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: June 12, 2016, 12:14:16 PM »
I've done this with a 53 gallon wine bbl. Turned it into a solera for a while.

descender???? ... dissenter! lol

I'll be the lone descender - really? How much extra is this gonna cost you? Five extra bucks? Use a good floor malted Maris Otter like Thomas Fawcett. Even if the difference is miniscule there will still be a difference. and yeah, I saw that xBmt experiment but some of the magic happens when you know the ingredients you have used and you tell people. ;)

I'm a new brewer.  New enough to NOT know enough about the process.  My first brew was an all grain German Hefeweizen from  After boiling, I transferred the wort to my carboy, sat it in my sink with water and allowed it to cool to mid 70's which took around 15 hours. 

Just to re-emphasize, this practice is extremely scary. As someone else mentioned this could very easily cause you a broken carboy abd lost batch at best, a trip to the hospital or even death. I had a friend who got very close to death from breaking a toilet he was moving once and the same thing can happen with a carboy. I have also been very lucky, I once slipped and fell on a carboy and nearly lacerated my leg near an artery. Carboys are NOT tempered for heat and you got really lucky that is didn't break when you added boiling hot wort to carboy let alone tried to heat exchange the non-tempered glass in a kitchen sink. I would highly recommend not trying that again. Ever.

General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 12, 2016, 06:34:44 AM »
Really bummed I wasn't able to attend this year. Do my best not to miss next year for sure.

An immersion chiller is pretty easy and cheap to build. It's best to get the wort cool as quickly as possible, but as was mentioned, you don't want to pitch the yeast until the wort is at or very close to your targeted fermentation temp (that, for my preference for most ales, is 64 degrees).

During the warmer months I almost always have to let the wort reach that temp overnight and pitch the next morning because I can only get the wort down to about 80 degrees with city water.

The Pub / Re: Live, from the NHC
« on: June 11, 2016, 05:06:48 AM »
Definitely not going to miss next year if I can help it
I'm hoping to come up to the Mini Apple next year as well. My club is talking about organizing a trip there. I'd love to meet anyone from the forum there.

we have done a few forum meet ups. In Philly a bunch of forum members actually got together and went to bobbleheads and had beers and lunch.

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