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Topics - majorvices

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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 »

Ingredients / Infused sugars?
« on: July 03, 2011, 02:15:06 PM »
Listening to "the Splendid Table" yesterday and heard a pretty interesting idea - infused sugars. Basically you take something, such as jasmine, and ad it to the sugar and the sugar takes on the flavor of the jasmine. Was thinking this could be a pretty interesting way to add both fermentables and aromas/flavors to the beer. Basically approach it like a secondary feeding of sugar (ie: add sugar once fermentation is basically finished).

Or, maybe it would just be easier to add the jasmine, et al. Still, neat trick methinks. I'm thinking about trying it on a saison I have in the fermenter right now. Orange peel and jasmine.

Equipment and Software / 1 inch full port ball valves
« on: June 27, 2011, 03:32:41 PM »
Anyone have a good source for these? I ordered some and they were advertsied as "full port" but the actual ball valves was 1/2" (though the NPT size was 1"). I have tried 2Xs to get a quote from these guys: but they will not email me back.

I'd prefer dissasemable ones, but the one I ordered from GW Kent weighted about 20 lbs and was not NPT.

Any help would be apporeciated.

Yeast and Fermentation / WLP566 Belgian Saison II Yeast
« on: June 10, 2011, 07:42:47 AM »
Anyone have any comment on this strain? How does it compare with the WY French saison yeast?

The Pub / Rocket City Brewfest!!
« on: May 13, 2011, 11:16:28 AM »
Welp - I'm off to attend my first RCBF in a few minutes. Should be fun talking to people and promoting my beers and such. If any of you is from the forum stop by my tent and I'll give you a free T-shirt. 8)

The Pub / Another bad day
« on: April 11, 2011, 11:40:41 AM »
Came in today to discover one of my freezers (that holds my 42 gallon fermenters) had died and my IPA was fermenting at 84 degrees. Then I walk into the cold room and someone had unplugged my 3 bbl fermenter (it has a heat wrap around it along with insulation), and that IPA was all the way down to 52 degrees. I'm pretty sure I can bring the 3 bbl batch of IPA back as the yeast hadn;t flocculated and the beer was still fermenting. But the other batch ... damn. Just sucks.

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