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Topics - majorvices

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All Things Food / BLTs and Okra!
« on: August 02, 2015, 08:30:23 AM »
Here's something I tried recently with my garden fresh okra and tomatoes. when I make a BLT (weekly this time of year) I cut up some fresh okra and after I pull the bacon off the skillet I throw the okra, unbreaded, in the hot bacon grease and fry it up as a side dish. Light salt and pepper. Simple and Delicious.

Equipment and Software / Harvesting Yeast from a Speidel Fermentor
« on: July 09, 2015, 04:49:58 AM »
I was complaining to my assistant brewer about how I hated to harvest yeast from my Speidel fermentors, how it was messy and unsanitary to pour yeast from the top into jars. He suggested taking off the bottom port completely, and just pouring the yeast from there. Viola! Ingenious! The yeast poured perfectly right into the jars! So the final major problematic aspect of these fermentors has finally been solved for me!

The Pub / If I could bother my friends here for a little help...
« on: June 12, 2015, 05:08:13 AM »

Vote for Yellowhammer, please! We are currently winning but need all the help we can get! You can vote every day of you feel like it and from multiple computers/IP addresses.

Beer Recipes / First All Brett Beer
« on: May 05, 2015, 04:19:16 AM »
I brewed 35 gallons of a 1.068 beer yesterday. 55 lbs Best Pils, 25 lbs Best Vienna, 10 lbs FrancoBelges cara vienne. Bittered with Magnum and Tettnanger at 10 minutes. I plan to dry hop with Tettnanger as well.

I have a single barrel pitch of Brett Brux. I've done a lot of brett aging beers, but never a beer fermented on brett as primary yeast. I know it can be a lot cleaner than expected. I'm planning on not aerating when I pitch today to try to get as much brett character as I can. But what can I expect? How long does fermentation take? I am planning on fermenting in my "barrel room" which stays a constant 60 degrees, or should it be warmer? How long will the lag be? Anything other bits of advice from those who have done this before would be much appreciated.

Beer Recipes / What's your favorite Mild recipe?
« on: March 26, 2015, 08:49:46 AM »
I was thinking 85% mild malt, 13% crystal 60 and 2% chocolate malt.

Beer Recipes / Imperial Pils hops
« on: March 23, 2015, 05:31:14 AM »
What do you guys think about blending Tettnanger and Crystal hops for an Imperial Pils and maybe a little Belma?

I haven't used Tett in so many years I can't remember if I like it or not. And I can't get Hallertauer.

Ingredients / Bulk Sugars
« on: March 11, 2015, 04:35:40 AM »
I stumbled across this site today, some interesting bulk sugars at extremely reasonable prices. Powdered molasses looks interesting. Maple sugar. Ridiculously low price on Lactose. Sucanat? Dried Honey Powder?. Anyone ever heard on "Monk Fruit Powder"?

Ingredients / Brewer's Pitch
« on: March 07, 2015, 10:19:39 AM »
Anyone know anything about using brewer's pitch? I want to buy some barrels and make a traditional Kellerbier.

I found this:

General Homebrew Discussion / Show off your foam!
« on: February 22, 2015, 11:56:12 AM »
But gonna be hard to beat this one!

The Pub / Bwahahaha
« on: February 22, 2015, 06:34:36 AM »
Saw this on the book of faces this AM.

Yeast and Fermentation / Drauflassen on high gravity beers
« on: February 14, 2015, 07:19:52 AM »
I've been utilizing drauflassen (basically pitching an appropriate amount of yeast for a specific volume of beer and then adding an equal or greater volume of beer on top of that inoculated batch after 12-24 hours after the yeast has basically doubled or tripled it's volume) very successfully with no flaws that can be detected by sensory observation. Which is great because it allows me to buy a smaller pitch of yeast for a larger volume of beer.

Thing is, I have only ever done this on lower gravity beers, not higher gravity. I was wondering if anyone out there (specifically our resident yeast expert, s. cerevisiae) had any opinions on any negative outcomes that could result from high gravity practicing of draufassen. I've not gone higher than 1.065.

Have to wonder how this guy acquired so many ~"$2" tap handles (buy it now cost plus shipping).

I'd assume each of those tap handles cost the brewery an average of $20 if not more. We sell our hanldes to the distributor so the distro usually wants them back.

Beer Recipes / Belma in a HellesBock?
« on: February 01, 2015, 09:05:11 AM »
Those of you who have used Belma, how do you think it would work in a HellesBock?

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