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Messages - majorvices

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1
Ingredients / Re: Cholaca
« on: November 11, 2017, 06:02:11 AM »
I have a bottle I have been meaning to use. I think it can be used post fermentation, according to the bottle..

2
Going Pro / Re: Starting Wage for a Test-Batch Brewer?
« on: October 31, 2017, 06:07:13 AM »
That's awesome! Sounds like a fun gig!

3
All Things Food / Re: Himalayan Salt Block
« on: October 04, 2017, 07:59:33 AM »
Used it last night as a cold platter for shrimp. Will plan to do some steaks on it. How long did it take to heat up?

I'm not exactly sure. I sprinkled water on it it when it sizzled I figured it was ready. For the potatoes I precooked them in microwave first then just browned them on salt slabs.


4
All Things Food / Re: Himalayan Salt Block
« on: September 30, 2017, 09:54:53 AM »
I have used them a lot!  I have cooked steak and potatoes on the gas stove (these things can handle a lot of heat) and I have cooked pizza on them on the grill. Also got the idea from this forum to make ceviche on them (pressed between two.) They make great platters for cold dishes like ceviche.

5
Try vinegar cut down 50% with water before you try a dremel or anything like that. Most of the commercially available acids used fro cleaning in the brewing industry will knock that stuff off very quickly, but I bet you the vinegar will work.

6
Commercial Beer Reviews / Re: Sierra Nevada 2017 Oktoberfest
« on: September 26, 2017, 07:37:48 AM »
I finally bought a six pack yesterday and I really enjoyed it

7
The Pub / Re: Article: "ABI To No Longer Focus On Brewery Acquisition"
« on: September 23, 2017, 06:38:40 AM »
Dang I'm ready to sell! lol

8
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 23, 2017, 06:38:16 AM »
I have a Zymatic and it is a lot of fun but, after dozens of batches I can attest I really feel I make better beer on my old 12 gallon homebrew system. I can't understand the sense in "pico paks" unless you are just very rich and don't know what to do with your money.

Keurig is just pure idiocy IMO. My mom bought me one years ago and after I used the initial pods I strictly used it for hot water until it died. OTOH I actually like to drink GOOD coffee so there's that.

9
Ingredients / Re: Brewtan B availability
« on: September 19, 2017, 08:41:50 AM »
FYI the dosage recommendation from Wyeast is 5 grams per bbl in kettle and 8 grams per bbl in mash

10
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 16, 2017, 06:20:54 AM »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.

I don't think 34/70 sucks. I think it is a viable alternative to 2124/830. But I have picked up the lemon thing. I think the beer is still good and the ester is faint. It also fades over a few weeks.

11
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 16, 2017, 06:17:44 AM »
I am one who can pick up lemon in 34/70 and hate it with a passion.  Can't beat the sulfury German strains for lagers. 


Sent from my iPhone using Tapatalk

I have also picked up the lemon ester. I use 34/70 in emergency cases. But I will say most people don't pick it up.

12
All Grain Brewing / Re: When to check mash pH
« on: August 27, 2017, 08:49:55 AM »
I always wait 10 min and cool the sample. I'm only doing a 20 minute mash on most beers so I have too cool it as quickly as possible. fortunately I very rarely ever have to make corrections.

I think we need to clarify that you're doing a 20 min. mash in a commercial situation.  Mashing in an lautering take a lot of time and you're still in conversion range. (Am I interpreting you correctly?).  Most homebrewers will want to mash for longer than 20 min.

I think you could get by mashing 20 minutes on a small batch too. granted, I do vorlauf for another 20 minutes but I raise my temp up to about 156-158 and I'm getting 90 efficiency. One of you should experiment with a 20 minute mash.

13
Beer Recipes / Re: Hickory aged Weizenbock?
« on: August 27, 2017, 05:13:14 AM »
I have never used hickory but I plan to. I doubt you will find a hickory stave since there are no hickory barrels and hickory can not be used in bbl making. But if you want top add hickory chips toast them first. This will help add flavor to the beer and will caramelize the sugars in the wood and sanitize the wood as well.

for wood toasting here is a great diagram.


14
All Grain Brewing / Re: When to check mash pH
« on: August 27, 2017, 05:08:56 AM »
I always wait 10 min and cool the sample. I'm only doing a 20 minute mash on most beers so I have too cool it as quickly as possible. fortunately I very rarely ever have to make corrections.

15
All Grain Brewing / Re: How long do you cold crash your beer
« on: August 27, 2017, 04:45:28 AM »
I brew brown ales, porters, and stouts.  I don't have a centrifuge or filtering ability.  My intent is to drop out most of the solids and chill haze so I can bottle carbonate without a lot of traub for CO2 to attach to resulting in over-carbonation.

The last batch I made, I tried to hurry the cold crash process and got bottle gushers although no bottle grenades.

I just had a lot of sediment and ended up dumping most of the batch.

I would think 2 days at 34 F would be adequate, but still would like more info on this.

Thanks
 

Sorry, didn't mean to make that too complicated. I don't even think it is a good idea to filter necessarily at homebre level (but a little bitty centrifuge would be sweeeet! ;) ) Fining though.... a little bit of gelatin can work wonders in as little as 34-48 hours. I think you are fine with that period of cold crashing especially for those beer styles. If you were brewing pale lagers or kölsch you would need a little extra help if you wanted to speed up the clarification process was what my point was. If you don't mind a moderate haze then it doesn't take long to get the beers fairly clear cold crashing for several days.

I'll add, certain yeasts will be beneficial in speeding up cold crashing time as well. Some English strains in particular will floc out almost immediately after fermentation leaving a near brilliant beer with almost no need of fining or filtrartion.

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