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Messages - majorvices

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2
To the question of 5 or 10 that depends really on how much you like to drink, how much your wife likes to drink your beer and how much your friends like to drink your beer. I generally brewed 10 gallons batches (I commercially brew now) because I like to drink beer and so does my wife .... and so do my friends. But many times I would scale down to 5 depending on the style. It sucks when you get home from work on a Friday night and blow a keg, but it is awesome when you have a second one ready to go.

3
The Pub / Re: I finally did it: facebook
« on: May 29, 2018, 06:43:19 PM »
I killed my account a few months back. Tired of seeing peoples idiotic political opinions and I lost 1 true friend because of a FB disagreement.

4
I think you nailed it with "not sure all grain is getting cracked in mill". Wheat malt can often be a smaller size than barley malt. Depends on the variety but my guess is you will need to adjust the gap on your mill for you wheat.

5
Yeast and Fermentation / Re: 1.024 FG
« on: May 26, 2018, 06:37:10 PM »
Put it in water (preferably distilled but doesn't have to be) at 60 degrees and see if it is at 0. If not, add or subtract up or down depending.

6
Beer Recipes / Re: could I call it a Dunkelweizen?
« on: May 26, 2018, 01:21:57 PM »
Dunkel and Dunkel Weizen are two of my favorite styles.

7
General Homebrew Discussion / Re: Interesting article, maybe
« on: May 24, 2018, 03:02:39 PM »
Perhaps, but the overall temp never went above 172F. I don't recall at the moment the exact temps to avoid, but 175F sticks in my brain as the temp to stay below. The question is does the cavitation cause astringency in and of itself or does the entire wort volume need to be exposed. One other issue I just thought of is if the wort is boiled at the low temp what does that do to the volume and boiloff rate.

The temp to avoid tannin extraction is 175 but it is also pH dependent. IIRC over 5.8. And it is also because of the husks. So if they remove the husk shouldn't be a problem.

8
The Pub / Re: Cutting the cord options
« on: May 24, 2018, 12:16:47 PM »
Unless walter cronkite is resurrected, I'm done with news for this lifetime

TV news is all hyperbole. There are legitimate news sources out there however.
The real world that I interact with in person is all the news I need.

In the interest of staying out of a political discussion I will agree to disagree and leave it there. ;)

9
Here’s the note I received from MJ:

“Hi Dwain,

Thank you for getting in touch.

The difference is the ease of use of the person doing the pitching. One packet is suitable for a low sg five gal batch, and many mid-range sg five gal batches even if it is a little low on the cell count, therefore if we did 15g packets then many people will use 2/3 of a packet which we really wouldn’t recommend. So we expect more experienced homebrewers to use:

Pitching rate = 1 million cells x ml of wort x degrees Plato of wort

Kind Regards
Kim”


Sent from my iPad using Tapatalk

Their “1 million” vs Mr Malty’s .75 Ale and 1.5 Lager are still off. I think I’ll go with Mr Malty.


Sent from my iPhone using Tapatalk

I have double checked our cell counts with MrMalty many times and, as I said, always surprised how close together the results are. I would recommend it for any homebrewer.

10
The Pub / Re: Cutting the cord options
« on: May 24, 2018, 12:07:32 PM »
Unless walter cronkite is resurrected, I'm done with news for this lifetime

TV news is all hyperbole. There are legitimate news sources out there however.

11
Absolutely

13
General Homebrew Discussion / Re: Interesting article, maybe
« on: May 24, 2018, 12:03:41 PM »

In other words we get malt flour in the boil kettle. Thanks, but no thanks!


NEIPA anyone?

LOL! But I'm sure the mash is run through a mash filter. The real problem I see is that while there doesn't appear to be any milling seems like they would need to remove the husk or the beer would be super astringent.

14
General Homebrew Discussion / Re: Speaking of Weizen...
« on: May 24, 2018, 11:19:16 AM »
Duane, here's my recipe for HefeWeizen that has worked well for me. If you come by brewery in mid June you can try it.

I like WLP380 Hefeweizen IV. For me it is 60% Wheat 40% pils (I might blend in a little vienna or munich too). If you can do a ferulic acid rest and/or double decoction I think it is well worth it, otherwise a single infusion at 150.

If you have fresh yeast no need to make a starter. Aerate a little less than you normally do and pitch at about 64 then raise to 72 after 48 hours. Alternatively if you want to minimize the isoamyl acetate pitch cooler at about 58 then raise to 64-66 after 48 hours.

15
The Pub / Re: Cutting the cord options
« on: May 24, 2018, 01:25:45 AM »
FYI I don't really consider Direct TV as "cutting the cord". You are still paying the same for the crap you don't want to watch only getting a different provider.

You "cut the cord" you choose what you want to watch and pay for that (mostly).

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