Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: [1] 2 3 ... 494
1
Otoh I am making less money now than my first job out of college almost 25 years ago.

2
I've been homebrewing for a little over 13 years and I've always known that the quickest way for me to learn to hate brewing would be by becoming a professional brewer.

I'be been doing it going on 5 years now and love it more and more! It was definitely an accurate assessment. Scary part is some of that stuff still happens now.

3
Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?
I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.
What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!
For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.
\

Big "depends" here. Better make sure you yeast is super fresh. If it is even half way to the exp date you would be better off "waking it up" with a starter.

On my German wheat beers I prefer the results (more balanced clove/banana as opposed to heavily leaning banana) so I pitch at 58 degrees and use a starter.

4
I think any high gravity beer deserves re-yeasting at bottling. Yeast health is never good after a high gravity fermenatation. I also don't recall seeing excessive sediment after using a half pack US-05 (or full pack 5 gram wine yeast) per 5 gallon batch.

5
There's not a really good way I know of to figure out pitching rates for bottle conditioning. For a 5 gallon batch 1/2 pack of rehydrated dry yeast should be plenty.

I think it is a waste to use liquid yeast for bottle conditioning. The flavor contribution will be minimal at best. That said, I have use wine yeast for my belgian bottle conditioned beers and I thought the results were very interesting.

finally, unless you have a high gravity beer or long aged beer you shouldn't need any additional yeast!

I think that 1/2 a pack is far too much yeast. Commercials dose at 10g per hl IIRC.
I agree though that you shouldn't have to re-seed unless it's long aged or very high gravity.

While I don't think 1/2 pack would hurt a 5 gallon batch I do agree it is more than you need. And it depends if you are talking about 5 grams yeast packets or 11.5 grams.

6
All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: March 31, 2015, 04:44:20 AM »
Sure, you can add Munich to just about any beer. It will enhance the fullness and maltiness of the beer. At 5% you will get minimal color contributions.

7
There's not a really good way I know of to figure out pitching rates for bottle conditioning. For a 5 gallon batch 1/2 pack of rehydrated dry yeast should be plenty.

I think it is a waste to use liquid yeast for bottle conditioning. The flavor contribution will be minimal at best. That said, I have use wine yeast for my belgian bottle conditioned beers and I thought the results were very interesting.

finally, unless you have a high gravity beer or long aged beer you shouldn't need any additional yeast!

8
Equipment and Software / Re: Super cheap pH meter
« on: March 29, 2015, 10:48:30 AM »
I dug out the instructions to my pH meter and it indeed does indeed say store in 4. Which makes me wonder where I got to store in 7 or distilled water?? Oh well, thanks for the heads up. I will be buying some storage solution too.

9
Beer Recipes / Re: What's your favorite Mild recipe?
« on: March 29, 2015, 08:14:24 AM »
i have read that its best to go all Mild malt rather than using Maris Otter or standard 2 row. Any reason not too?

10
Ingredients / Re: Citrus zest and dry hopping
« on: March 28, 2015, 05:27:54 PM »
Certainly sounds like a worthy experiment! I may try the whole grape fruits in secondary soon.

11
The Pub / Re: Whiskey
« on: March 28, 2015, 05:03:46 PM »
Never had that MDixon. Let us know how it is if you try it.

I did finally sample my bottle of Town Branch. Wow. Very good. Tastes a lot like Noah's Mill with a thinner body. It will be perfect for the warm months ahead. Thanks for the recommendation. For the price, I would not have thought it would be this good.

Glad you liked it! Very excellent bourbon, especially considering the price, as you say.

12
Ingredients / Re: Citrus zest and dry hopping
« on: March 28, 2015, 05:01:57 PM »
I have never made a grapefruit IPA. I have run my IPA and IIPA through a grape fruit randall with great success. Most recently I did it through a grapefruit and tangerine randall and that was delicious. There is a brewery who makes a grapefruit IPA called Citrus Ninja and I hear they just age the beer on whole, sliced grapefruit. The beer is awesome but no idea on how it is made other than what I have heard.

13
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 27, 2015, 07:14:18 AM »
The only thing about malt extract for starters that is important is to use unhopped extracts.
Say what?
 
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.

Now the thinking is hop resins can prohibit cell budding to some point.

14
Beer Recipes / Re: What's your favorite Mild recipe?
« on: March 26, 2015, 02:02:40 PM »
This one needs to be English Mild.

15
Beer Recipes / What's your favorite Mild recipe?
« on: March 26, 2015, 08:49:46 AM »
I was thinking 85% mild malt, 13% crystal 60 and 2% chocolate malt.

Pages: [1] 2 3 ... 494