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 ... 503
1
General Homebrew Discussion / Re: doing a Kolsch style
« on: Today at 08:25:57 AM »
Biofine clear? More than a drop or two. 20 ml probably bout right. Commercial instructions say 90 -190 ml per bbl (31 gallons)

2
Depends on the yeast. What did you pitch?

3
I have a large burner (like 120,000 BTUs) for a 1 bbl system that had the same problem. There is not a damper on the burner as the jets are designed to regulate the air intake. I got tons of black soot until I adjusted the height of the burner. Lowered it a few inches and the soot went away completely.

4
Two words: "Yeast Starter". You should use one for any beer with an SG over 1.040 and especially if the yeast is expired. It will start fermenting eventually but you will make better beer if you pitch the proper amount if yeast every time, Check out the pitching calc at www.mrmalty.com for more info.

5
General Homebrew Discussion / Re: doing a Kolsch style
« on: Today at 05:26:54 AM »
Yeah, it needs to be clear but it won't be clear unless you fine or filter it. That particular yeast is a pain to get to drop out but with some fining and cold conditioning it will drop out. Gelatin or biofine clear will do the trick.

6
General Homebrew Discussion / Re: Just joined this forum
« on: Today at 05:22:30 AM »
Great to have you!

7
General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 07:21:12 AM »
Homebrewing seems to me to be booming right now and it seems to be bigger now than ever and I think the AHA has numbers to back this up. It may be that the online stores are taking away much of his business, especially if he doesn't keep his shelves stocked or open on hours that are not convenient. I'd rather order online and spend the extra money for delivery than have to make a special trip to a store that may not even have what I'm looking for.

8
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 23, 2015, 03:47:47 AM »
I've spent the last couple months trying all the locals here in VT and there are a crapton of them. Happily none of them were terrible. certainly a lot of unremarkable stuff with a few highlights and one or two that I didn't finish. My main kvetch with the craft brew movement right now is that I can get any kind of IPA that I can imagine but finding a really good wit beer is nigh unto impossible (Keith's beer being an exception there)
Agreed, although for me replace witbier with dunkel/marzen/helles or mild/bitter/60-. Once the IPA craze ebbs a bit, these brewers are going to need some chops beyond brewing the most extreme thing they can think of. As much as I like to try all the new stuff, once I've had a flight at a brewery I need something that I can settle in on for a session or else I won't be rushing back. I've had too many beers billed as "Octoberfest" that are ester-bombs and obviously brewed at ale temps with either the house ale strain or 2112. A brewery that can put out solid lagers will have an easier time gaining traction with the BMC crowd and will stand out from the crowd once the gowth curve of craft beer starts to flatten out.

I'm glad there are folks that think that way. I am trying to position Yellowhammer for that scenario. Aside from our main flagship beer which is a Belgian Wheat our other two main stays are both German inspired lagers (a hybrid "Altish" beer and a schwarz). I brew an IPA too, but mainly just for the tasting room.

9
General Homebrew Discussion / Re: Delay in pitching yeast
« on: May 23, 2015, 03:43:28 AM »
Yep, no big deal to go as long as 12 hours. It's better to wait 12 hours and pitch at the proper temp (below 70 for most ales) than to rush pitch into a warm wort anyway. I wouldn't suggest going much longer than 12 hours but I have gone as long as 24 without any problems.

10
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 04:03:30 AM »
Thanks, must have missed that one.

11
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 02:53:09 AM »
I may be over looking it but I don't see anyone suggesting to be sure your hydrometer is calibrated - 1.000 in 60 degree (preferably distilled or even tap) water. It's very common for hydrometers to be off 4-6 points either direction and most of the ones I have owned end up slipping at least 2 points given time.

12
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 02:40:39 AM »
Alignment is probably a better word.

13
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 05:58:24 PM »
I definitely think the bubble is going to burst soon. Breweries who are aware will be positioning themselves for the fall out. There are a lot of breweries making flat out bad beer. I scratch my head how the hell these breweries stay in business. Then I remember that there area  lot of new craft beer drinkers who are still trying to sort out what good beer tastes like - especially here in the South East.

14
Beer Recipes / Re: help me classify this beer
« on: May 21, 2015, 05:39:15 PM »
A little low SG for a Dortmunder.

15
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 06:02:26 AM »
Tommy, you bring up some good points. I'm looking at it from the prospective of a "damn yankee" watching my "redneck buddies" switch over from Bud and Coors Light to American Craft beer. There's certainly no denying that trends can suddenly change as well. But I highly doubt America will go back to drinking Bud and while I think the BMC manufacturers could (and can) produce competing "crafty" products I do not think they have the upper hand in quality and consistency like they once had.

Pages: [1] 2 3 ... 503