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Topics - majorvices

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211
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.

212
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: September 18, 2011, 04:20:23 PM »
Boy, my Titans beat the PANTS off those girly RAVENS today! EAT IT Ranvens fans!!  :D

213
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.

214
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?

215
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.

217
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.

218
General Homebrew Discussion / MOVED: YouTube
« on: July 06, 2011, 03:46:59 PM »

219
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.

220
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: http://www.matco-norca.com/product.cfm?product_id=50 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.

221
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?

222
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)

http://rocketcitybrewfest.com/

224
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.

225
Commercial Beer Reviews / Stone's "Bastard Shotz" review
« on: April 01, 2011, 10:40:53 AM »
I can't believe how much like Arrogant Bastard this "shot" really tastes like. Not something I would want to imbibe at the bar or hanging out on the deck but when you want to carry a couple beers camping or sneak a "22 oz" in at work (come on guys, I know you all do it too) this is a great product to have on hand.

http://arrogantbastard.com/shotz/

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