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Messages - majorvices

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1
General Homebrew Discussion / Re: Got a brewday disaster story?
« on: February 25, 2017, 07:05:38 AM »
Once, after a double decoction, I started running off a sparge. Went inside to make coffee and got delayed longer than I expected. When I came back outside I noticed I left the valve open on the boil kettle and most of the wort has just trickled out on the deck. Boy was I mad.

2
General Homebrew Discussion / Re: portable oxygen cylinder
« on: February 25, 2017, 05:53:12 AM »
I used to get about 20 batches from mine as well. Hey Brewbama if you get tired of throwing out those little red cylinders Sexton's on Governors rents o2 tanks. Might be cheaper in the long run. Regulators are about $45.

3
The Pub / Re: Beer Criticism
« on: February 23, 2017, 04:53:57 AM »
Not on topic but


4
Beer Recipes / Re: beer tastes and kinds
« on: February 22, 2017, 06:24:11 AM »
I do have a fridge i can control but maybe its not as accrete as i need. Would a Dunkelweizen be what you have in mind? normally for a yeast starter I do 2 cups of water half cup DME bring water to 170 add DME then boil for 10 mins. How does a Dunkelweizen and a munich dunkel differ and what kind of yeast wold your recommend and how much munich if i decide to try a Munich Dunkel?

Couple of things: You probably should boil the DME for a couple of minutes at least (I go ten minutes) and a pinch of nutrient is recommended as well. Also, rather than just making an arbitrary sized starter check out the yeast pitching calc at www.mrmalty.com. It will give you the approximate size starter you will need for every batch. Lager starters are generally 1.5-2 times larger than ales since you will be pitching and fermenting around the 50 degree mark.

A Munich Dunkle definitely a lager yeast but a Dunkleweizen you will want a good German Wheat beer strain such as WY3333 or WL300. It's just up to you what you want to brew.

5
Beer Recipes / Re: beer tastes and kinds
« on: February 21, 2017, 01:08:51 PM »
I really like scotch ales! one of my favorites is cold smoke from kettle house. I have never had a dopplebock or a weizenbock but i need to try one. Also the Munich dunkel really struck my interest! I am thinking about maybe brewing a munich dunkel and see how that is! Is there an way to get a yeasty flavor in that though? What I have in mind is like when you pitch the yeast and you can smell yeast... thats kinda what I have in my mind.

What do you guys think of the recipe?

9 Lb munich
5 lb biscuit malt
2 oz chocolate malt or carafa III? would the chocolate malt give more astringency?
8 oz of brow sugar (or maple syrup)? at 15 mins left of boil
1 oz of hallertau at 60 mins
Omega Yeast German Lager I

mash for 60 min or until i hit the OG around 1.067
boil for 90 mins
FG 1.016
IBU 14.7
ABV 7%
 
and suggestion if there is any way possible to get the the taste of way yeast smells. Maybe thats not possible

I think 5 lbs biscuit malt is way too much. Also, you initially mentioned "yeast" flavors. That is why I recommended a dark German wheat beer. A lager yeast won't give you much in the way of yeast flavors. Also, do you have the temp control necessary to ferment lagers and what size starter are you planning on building?

6
General Homebrew Discussion / Re: Barrel Aging a Tripel- the memoirs
« on: February 21, 2017, 05:02:07 AM »
Just my two cents on barrel aging.

When someone states the beer should sit in the barrel ____ weeks, be wary of the advice.
There are more factors here that affect the final flavor.
As noted, the size of the barrel makes a significant contribution to flavors.
What is not discussed, and perhaps even more important is temperature.
Beer aged in a barrel at ambient room temperature will be significantly different than a beer that is aged in a temperature and humidity controlled enviroment.  A beer in a barrel at 80 degrees and 20% humidity tastes quite different to me that 60 degrees at 60% humidity.  To me the lower temperature range is preferable - the barrel does not seem to overwhelm the beer.  Longer barrel time and lower temperature works well for my barrel program.

Absolutely correct! I try to do the bulk of my barrel aging in the cooler months. I can not stand the taste of barrel aged beer that has at in a 100 degree warehouse for the length of the summer. Lots of breweries are doing this. It works well of whiskey. NOT for beer!

7
Beer Recipes / Re: beer tastes and kinds
« on: February 21, 2017, 04:28:46 AM »
Maybe a dunkelwezien or weizenbock

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 19, 2017, 05:04:02 PM »
Keith is that an adults only bottle opener on the bar in front of the glass? I like it

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Yes, my favorite bottle opener! That's not a bar that's my foosball table in my basement! Ya'll come over for a game!

My wife put the black rubber band around the nether regions. lol

9
Beer Recipes / Re: Kolsh
« on: February 19, 2017, 08:50:06 AM »
The malt  recipe guidelines for kolsch are 95/5 (pils/carahell) or 85/15 (pils/Vienna) according to German brewing literature.  Just an FYI.


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Thanks I have not come across that, or I have forgotten it. It may have been in Warner's book but it has been a long time since I read that.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 19, 2017, 08:41:54 AM »
Here's a "Hop Lager" we bottled Friday.



Was this part of the pils only pico sessions?

No that's one of our six pack beers made on the 20 bbl direct fire Metalcraft brewhouse (yes I wish I had steam). It's a hoppy CAP made with Mandarina and Tettnanger.

I hope to start packaging those pils experiments tomorrow.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 19, 2017, 05:37:29 AM »
Here's a "Hop Lager" we bottled Friday.


12
Beer Recipes / Re: Kolsh
« on: February 18, 2017, 09:31:10 PM »
I use 95% Pils 5% Vienna. All Weyermann Malts. Bitter with Magnum and finish with Crystal. 20IBU
My favorite is Giga021 yeast. I pitch around 58-60,  hold for about 3-4 days and let it rise to 68. I have a split batch now with 021 and 2565. Can't go wrong with either IMO. 029 in a Kolsch falls flat for me. My favorite "yellow" ale for sure.


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Have not tried that yeast, thanks for the suggestion.

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 18, 2017, 11:10:38 AM »
I need to come try that one.  Maybe I will fill my new growler. :)

I tried to tell you the other day it is the best beer on the wall right now. ;)

14
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 18, 2017, 09:03:03 AM »


Doppelbock on tap at YHB tasting room.

15
Beer Recipes / Re: Kolsh
« on: February 18, 2017, 06:13:55 AM »
I go 100% pils malt. I bitter with Magnum and use a nice German (or German"ish" hop like Crystal, which is lovely in a kolsch) at WP. WY2565 pitched at 58 degrees.

There was a time I used to advocate pitching these beers more like a lager, but you tend to lose the nice pear and "chardonnay" type characters if your pitching rate is too high. This yeast handles low temp very well so go on the lower end of the pitching spectrum. If using software like MrMalty use the standard "ale" not the "hybrid". (At YHB we target about .85 million per milliliter per degree plato)

There's nothing wrong with the White Labs strain, it's a nice strain, but if using that you may want to target a higher picthing rate as it tends to stall at lower temps. Definitely be sure to raise the temp up above 64 after 72 hours or so to avoid stalling.

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