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.

Topics - majorvices

Pages: 1 ... 8 9 [10] 11 12 ... 15
The Pub / Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 04:44:24 AM »
Some of you may know that I live so far out in the sticks that I have not had access to high speed internet for 7 years or so. Welp, I finally got rid of dial up and got satellite internet through Hughes Net. Not as fast as the cable modem at work but soooo much better than dial up. And I also have WiFi through out the entire house now, which means I can surf the forum on my iPod. Woot!

Side note: I actually downloaded the Avenger's Trailer yesterday (20 megs). Still took about 10 minutes or so but I could never do that on DU.

Ingredients / Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 12:51:59 PM »
I have a beer that I racked too early and it was just full of sulfur. Smelled absolutely fetid. I looked up some solutions and found a tip on a wine making forum that suggested pouring a small glass and stirring the wine with copper. And that if it works to try racking the wine through copper tubing.

Tried the stirring thing and side by side the difference is simply friggin' amazing! The beer stirred with copper tastes and smells exactly as it should. The other smells a little like ass.

I'm blown away, had never heard of this technique. The beer stirred with copper is delicious and completely drinkable, the other I couldn't finish an entire glass. Has anyone else heard of this?

Has anyone ever frozen beer before? I have but it has been years and years ago. Long story short; I forgot to put the ranco probe in my chest keggerator and froze all the beer in there solid. I've only tried two but one is an alt and the other is a tripel. Both are drinkable but they also both seem to have "stronger" flavors than before, especially the alt. Also, the alt now has a haze that wasn't there before. The tripel hadn't completely cleared up prior to freezing but it seems to also have a bit more haze.

Anyone have any experience or science to back this up?

The Pub / Steve Jobs Dead at 56
« on: October 05, 2011, 06:37:58 PM »
Wow! What an impact this is going to have on the tech world. Love or Hate Apple they have been profoundly influential on modern technology and Steve Jobs was the core of Apple - pun intended. Sucks for anyone to pass at such a young age.

Ingredients / Toasting wood chips
« on: September 29, 2011, 08:34:08 AM »
I want to toast some cherry wood chips to add to a beer. How long/hot should I toast the chips? Looking for a light toast.

« on: September 18, 2011, 04:20:23 PM »
Boy, my Titans beat the PANTS off those girly RAVENS today! EAT IT Ranvens fans!!  :D

Ingredients / Oak Cubes in a Conical
« on: September 16, 2011, 10:18:29 AM »
Does anyone know for sure if oak cubes always float? I do not want to have to back them and I don't want them clogging up the bottom of my conical. Seems like they float IIRC.

Equipment and Software / Hop Rocket - used as Randall
« on: September 01, 2011, 08:08:24 AM »
Has anyone tried the Hop Rocket as a Randall-type hop infuser?

Ingredients / Cara Red .... it ain't red
« on: August 05, 2011, 08:56:26 AM »
Brewing a test batch today. Here's what the recipe is:

12 gallons

12 lbs Pils
8 lbs Vienna
4 lbs cara Red
3 lbs Sugar

Wasn't red. A little orangy looking. Added another pound of cara red (5 lbs now). Still not red. What the...?

Gonna put a smidgen of carafa special II in to redden it up was wondering if the homebrew shoppe gave me something else. I broke open a kernal and it was red on inside. But the wort wasn't red.

Beer Recipes / Help me out: "Belgian Red"
« on: July 17, 2011, 10:51:41 AM »
Not a Flemish type beer (not sour). Thinking about a "dubbel" type beer but I want it to be red. Drawing a blank. If anyone has brewed something like this give me some idea what to do, or if you have tried a belgian red type beer send me in that direction. I'd kinda like to age it in a wine barrel, or some type of oak character. Looking at around a 1.060-1.065 beer. My house strain is WLP500 (chimay), but I can use any strain. I'd kinda like to use that one though if possible.

General Homebrew Discussion / MOVED: YouTube
« on: July 06, 2011, 03:46:59 PM »

Pages: 1 ... 8 9 [10] 11 12 ... 15