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Topics - majorvices

Pages: [1] 2 3 ... 21
2
The Pub / Look who I found at my Brewery!
« on: May 05, 2018, 02:29:59 PM »



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3
The Pub / Too funny
« on: March 02, 2018, 05:13:44 PM »

4
Yeast and Fermentation / Reconfirm: I HATE White Labs new packaging
« on: February 08, 2018, 07:42:06 PM »
Impossible to get all the yeast out but worse, sanitizer drips off your hands onto the packaging and wants to drip into whatever you are pitching into. Absolutely hate it. Probably won't buy again.

5
General Homebrew Discussion / Why I'm not a big fan of IPA any longer
« on: February 03, 2018, 11:25:54 PM »
Don't get me wrong, I still drink them from time to time. I have a keg on right now. But here's my top reasons.

1) You can't "downshift" meaning: If you drink an IPA the only thing you can really enjoy the rest of the night is hoppy beers. Hops just destroy your pallet. Go try drinking a nice German Dunkel after a hoppy IPA. You can't really enjoy it. OTOH if you drink a dunkel you can switch to pils, or doppelbock or barley wine or .... even IPA!

2) ANYTHING will make them taste odd. I had chapped lips. I put on some chapstick. Tried to drink an IPA and could not get my head around what I was tasting - just tasted bad. Or the time I brought some "Italian Ices" into the brewery. Went to taste an IPA and was like "WTF is wrong with this". Had to ban italian ice after that.

3) Shelf life.

4) Pain in the add to brew. Probably not as much of a problem on the home brew level. Dissolved o2 is an issue in how you add the dry hops though (see #3).

5) Hazy IPAs are annoying.

6
I can’t figure out there angle here... a lager that tastes like an ale??? I’m not following. 


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7
The Pub / Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 01:57:10 PM »
Tommy's post about "Where to drink in Huntsville" got me thinking about how crazy opening a brewery has been and how fast we have expanded over the last 7+ years. Thought I'd share some of those memories with the forum and show off to those of you who don't realize how big we have grown (we still have a long way to go!)

First "Commercial" Brew rig



Fermenting in Cold Room (90 gallon batches)



First Upgrade (12 bbl brewhouse fashioned from dairly tanks)



Manual Work



First 10 bbl fermentors (we used a stainless coil to loop glycol through to control temps)



First Jacketed fermenters and bright tanks



First 12 oz bottle run!



Bottles start to pop up at package stores!



Added Tap Room and Bier Garden





Begin Construction on New Facility!











New Brew House! 20 bbls!







Production



Opening Night New tasting Room!





Fruits of Labor



Full Production



More Fruits!



Added Distillery!





Delivery Truck!



Fun Staff! Great People!







Typical Thursday



Facility view from Campus 805



8
Beer Recipes / Bier de Garde
« on: November 30, 2017, 12:19:18 PM »
I haven't brewed one of these in a long while but I did a 10 gallon Bier de Marz based on an old recipe yesterday. was a fun brew. I split the batch between Kolsch and German ale yeast based on what I remembered from Framhouse Ales (that Bier de Garde is brewed with an Ale yeast at cooler temps or a lager at slightly warmer temps).

Today I started researching a recipe for another Bier de Garde and was surprised to see lots of recipes (if not almost all of them) suggesting to use a more Belgian driven strain. I see that Wyeast now has a Bier de Garde strain that is definitely Belgian flavor forward.

The BJCP guide says "The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl." And this lends me to think more neutral yeast flavors.

I do realize there can be a broad spectrum with any Belgian/French "style" but I was wondering if my information is simply outdated or what is the deal?


9
The Pub / "High End's" Message to Craft
« on: July 01, 2017, 02:47:18 PM »
Can't wait to see the comments. This is already backfiring BIGLY on social media. ;)

http://draftmag.com/the-high-end-responds-to-independent-craft-seal/

10
The Pub / Rockin' sour dough culture
« on: June 04, 2017, 02:43:26 PM »


Probably the most active sour dough culture I have ever had. I took the starter, added a few honey suckle flowers and left it uncovered a couple nights on screened in back porch. Yes, I had to pick a couple small bugs off top. ;)

11
General Homebrew Discussion / Brewing Tips and Gadgets thread
« on: May 20, 2017, 12:10:32 PM »
Thought it was a bout time we started one of these again to share some stuff we may have picked up but haven't thought about sharing.

One of the coolest things I found recently is a hair straightener - it is kind of like the opposite of a curling iron but looks almost identical. Costs about $15. They work great for sealing mylar hop bags. I purge with Co2 first, then use the hair straightener to seal the bag. Works almost instantaneously. It also works when you accidentally break a Wyeast smack pack. Seals it right up!

By purging and sealing I have kept opened hops still usable for over a year in mylar bags!

12
Ingredients / Juniper tree
« on: April 30, 2017, 08:35:05 PM »
Does anyone have any info on growing Juniper trees/bushes that are suitable for brewing?

13
Ingredients / How many shots of espresso?
« on: April 09, 2017, 01:25:27 PM »
for 5 gallons? RIS going in a cask tomorrow.

14
Commercial Beer Reviews / 36 of the best Tripels in the world
« on: March 13, 2017, 04:38:10 PM »

15
Yeast and Fermentation / WY2124
« on: March 11, 2017, 11:26:22 PM »
This is the worlds "most widely used strain in the world". Anyone have a semi-complete list? Besides Carlsberg.... ;)

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