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Topics - majorvices

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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?

Ingredients / Smoked hop IPA
« on: December 23, 2014, 09:01:20 AM »
I'm smoking some hops today to stuff into a firkin (pin, actually) - I opted for cherry wood. 2 oz of centennial in a colander with low heat. The metal colander is warm to the touch.

I'll let you guys know how it tunrs out in 2 weeks. The hops smell pretty amazing just by themselves. I'm pretty excited.

The Pub / Top places to retire
« on: December 11, 2014, 09:48:40 AM »
Proud to see Huntsville, al on this list ... And the quote "Huntsville is considered the epicenter of craft brewing in the southeast"... Made me pretty happy.

Kegging and Bottling / Northern Brewer Prime Dose
« on: November 09, 2014, 07:10:38 AM »
Any one try these? I have 5 gallons of barley wine sitting in a keg I brewed last march in my basement. I want to bottle and was gong to rack into another corny keg and dose with priming sugar and go from there but it sure would be easy to just bottle right off the keg.

General Homebrew Discussion / Something fun I am doing today
« on: November 07, 2014, 12:19:18 PM »
We brew a schwarzbier as one of our flagship beers, it's made up of a blend of Best Munich I, II, Pils and some Briess midnight wheat (and just a touch of caramunich 60L) and, from a 12 bbl batch I took 14 gallons out of the grant and ran it off into my homebrew kettle and boiled it down to 12 gallons. FG is about 1.093 and about 27 BUs. Going to ferment it with our lager yeast and put it on at the tasting room as "Brewer's Reserve".

I can't wait to taste it! :)

Ingredients / coffee
« on: November 06, 2014, 10:16:35 AM »
Planning on a coffee vanilla porter (12 gallon batch) next week. Planning on dry beaning in the secondary. Is this the consensus nowadays? How much coffee per 5 gallons? How long to leave it in the secondary.

I'm not a huge fan of coffee beers because they keep me awake at night ;) But I have some requests so thought I'd fill 'em.

(PS: I have a fantastic coffee roaster within a half mile from me.)

All Things Food / Smoked, fermented hot sauce
« on: October 26, 2014, 05:40:20 AM »
There was a post last year about making your own fermented hot sauce and I fell in love with the idea first, then the hot sauce second. I think I have perfected the method and wanted to share with ya'll.

I've experimented with a few different pepper and pepper blends. When my garden peppers ran out I went with a blend of store bought jalepenos and habeneros. I've used red and yellow cayenne, some hot long red peppers my dad gave me (not sure what type they are), habenero, jalepenos and a few other varieties. I have never been disappointed though some were better than others.

The key is to smoke the peppers on a "coolish" smoker. I basically start up the smoker with about 1/2 the amount of coals as usual and cover with soaked hickory chunks and fill the water pan with cold water. vent the smoker well and leave the peppers on for as long as you can, even over night. If some of the peppers become black, that's ok. It will make for a prettier sauce and enhances the flavor. The peppers should smell nice and smoky and some may be a little softer, and a few may be burnt but don't get the heat so hot that the peppers all become cooked.

After peppers are smoked, cut the stems add them to blender with a little salt water. the amount of salt and water will be up to you and the consistency and the amount of peppers. I just go by ear, probably about 2-3 tsp salt per cup of water per quart of peppers. Sometimes I will de-vein and de-seed if I want a milder sauce. You can add garlic or other spices as well.

After blended pour into jar and add a tsp or two of a good yogurt culture. You will see obvious signs of fermentation in 2 or 3 days. Make sure your "fermentor" is at least twice the volume of the pepper amount because during fermentation peppers sauce will nearly double in volume. It will get nice and bubbly and start to smell tart and smoky. I like to stir daily during fermentation as it seems like this inhibits mold and helps with fermentation. Make sure you have a rubber spatula to scrape spoon or you will lose a lot of sauce. Don't tighten lid or jar may explode. I just leave my lid on loosely.

Fermentation will last 7-14 days and the peppers sauce will gradually fall back down to its original volume. using the yogurt culture I never get mold, but if you do just scrape it off.

You can then add the pepper sauce back into the blender and add an equal amount of  a nice red wine vinegar (or whatever you want) and blend until consistency is smooth. Refrigerate and enjoy.

This makes the best hot sauce I have ever tasted by far and you can use whatever hot peppers you want. I really enjoy having two or three different sauces going at any time. You won't ever want to go back to store bought hot sauce ever again.

General Homebrew Discussion / Found my first homebrew recipe!
« on: October 19, 2014, 05:14:30 AM »
Looking through my first brew journal and found the first good AG recipe I brewed (several other recipes proceeded it - some with alarming notes such as "pitched at 80-90 degrees - hope that wasn't too warm"  :o ). The following was written in September 1995. Funny thing is, that's a full nine months after I had started brewing. So it took me nine full months to start brewing what I considered good beer. I always thought it was only after a couple of months. Anyway, this was with my trusty copy of "The Complete Joy of Homebrewing" as my only source of brewing wisdom. How much faster my progression would have been had there been access to great forums and brewing gurus like we have here today.

There's no OG or FG notes, no IBUs or alpha acids and it would have been ~5 gallons. I'm planning on brewing it again as is but skipping the acid rest. Most likely the "London Ale" was Wyeast 1028 since White Labs wasn't around yet (least not serving homebrewers).

Ye ol' Mellow Brown Ale

7 lbs 2-row
1 lb Wheat
1 lb crystal
1/2 lb Munich
3/4 lb Vienna
1/4 lb Chocolate

1 oz Kent Golding (Boil)
1/2 oz Kent Golding (Flavor)
1/2 oz kent Golding (finish)
1/2 oz Kent Golding (Dry)

London Ale Yeast

Protein rest @ 125 for 20 min. Mash @ 154 for 60 min.

Yeast and Fermentation / Wine yeast recommendations for beer
« on: October 18, 2014, 06:34:40 AM »
Rather than do a bunch of experimentation I figured I'd see what you guys have used.

Plan is to make a "grand cru" type beer, ~1.100 OG mostly pils blend with vienna base and some sugar possibly stared with wine yeast then finished in red wine bbls with brett b.

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