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Topics - majorvices

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The Pub / Top places to retire
« on: December 11, 2014, 04:48:40 PM »
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, 02:10:38 PM »
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, 07:19:18 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, 05:16:35 PM »
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, 12:40:20 PM »
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, 12:14:30 PM »
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, 01:34:40 PM »
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.

Equipment and Software / "Industrial" inline sanitary air filter
« on: October 18, 2014, 01:22:27 PM »
I asked a couple times on ProBrewer but with no results. Anyone know of a more industrial size in-line sanitary air filter? Google hasn't rendered much in the way of results, either. The homebrew disk shaped ones explode under pressure, break easily and have too narrow an OD barb for air delivery that I need.

The Pub / I now officially hate UPS
« on: October 13, 2014, 06:02:53 PM »
F@#$ers opened my package and saw it was beer because the woman saw me wearing my YHB shirt and asked me what was inside. I told her "glass ware and promotional items". I didn't find out until a week later when my packages (one of them was for extremely important promotional piece) didn't show up.

Make sure you have a story ready if you are shipping UPS.

Yeast and Fermentation / Dry yeast for English styles
« on: September 20, 2014, 10:17:27 AM »
Which is your favorite one? I don't have many to choose from from my LHBS but currently the selections are S-04 and Nottingham. I've used the former but not the latter.

All Grain Brewing / MOVED: Yeast
« on: September 15, 2014, 12:51:21 PM »

Commercial Beer Reviews / Duvel Tripel Hop
« on: September 13, 2014, 05:43:32 PM »
First off, this is a great tasting beer. Too many hoppy high gravity Belgian style golden beers just don't taste right IMO. To often the citrussy hops clash with the fruity Belgian character. But I have been experimenting with some of the new hops (that I don't always enjoy in American Pale Ales/IPAs/IIPAs) in Belgian style ales and, using them almost like spices to accentuate the Belgian character, they can work great.

Duvel has done this with their Tripel hop. The Mosaic dry hopping really accentuates this beer nicely. In fact, I really like this hop in this application. The description says "tangerine and blueberry" but to me it is more mellon/mellon rind. It's the kind of beer that you want to enjoy more than one of.

But there is a big problem with this beer as well. We all know that Duvel is well known for its "head forming properties" and that it's supposed to be impressive because the malt bill is just "pils and sugar". But there is something strange going on with the foam here. The foam is more like "dish soap" foam. Large bubbles, unlike anything I have ever seen in beer before. As the tighter bubbles fade (and they do rather quickly) a swath of very large, translucent bubbles rush in to take their place. It's almost like foam stability was a problem, so they added a foam enhancing additive. It definitely detracts from the experience.

I'm also curious as to wether hop extracts were used in this application. The hops taste a bit too "clean" like some other hop extract derived American pale/IPAs I've had. I am assuming that this could also account for the strange foam.

Anyway, it's a beer worth searching out both for its fine complimentary dry hop and for its bizarre foam qualities.

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