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Messages - majorvices

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The Pub / Re: Am I just an old far-fogey?
« on: May 25, 2015, 03:38:50 PM »
Meh, I have no puppet master. We all control our own destiny. Make our own choices. And, lets be really careful not to let this delve into a political discussion. I really appreciate it!

Beer Recipes / Re: Lagers
« on: May 25, 2015, 03:36:49 PM »
Sorry man, I'm only kinda kidding and I know you live in Belgium but to me it always sounds silly and "noobish" when someone says they "don't like lagers." And, for crying out loud, Germany is right next to Belgium. Road trip, brother. All there is to it.

Beer Recipes / Re: Lagers
« on: May 25, 2015, 07:24:03 AM »
Nonsense. There are some delicious lagers out there, doppelbock for instance. When people say they "don't like lagers" it makes me wonder if they really understand beer all that well. ;)

Beer Recipes / Re: Lagers
« on: May 25, 2015, 06:22:44 AM »
I think the real thing is that very few brewers actually do a traditional lagering process anymore. We do diacetyl rests at higher temps and that causes the beer to condition faster. Traditionally a lager would be slowly cooled to lagering temps while fermentation is actually taking place and often krausened with a fresh batch then carbonated by spunding. I doubt many folks are doing that commercial or home brewed.

Beer Recipes / Re: Lagers
« on: May 25, 2015, 05:53:15 AM »
My lagers don't take as long as my Kolsch does.

I can have a kolsch ready in 3-4 weeks. I can also have a helles ready in that time frame. I will tend to lager most of my higher gravity lagers longer than lower gravity lagers, but even then not longer than 3-4 weeks. A lot of times though I think folks are lagering lower gravity lagers way longer than needed. If you use some fining they only need about a week at cold temps and usually are ready.

The Pub / Re: Am I just an old far-fogey?
« on: May 25, 2015, 05:49:14 AM »
I like girls who want to have fun a lot better.

All Grain Brewing / Re: Triumph
« on: May 25, 2015, 05:47:35 AM »
Nice job!

General Homebrew Discussion / Re: doing a Kolsch style
« on: May 24, 2015, 08:25:57 AM »
Biofine clear? More than a drop or two. 20 ml probably bout right. Commercial instructions say 90 -190 ml per bbl (31 gallons)

Depends on the yeast. What did you pitch?

Equipment and Software / Re: Carbon Build up on SS Kettles - Help
« on: May 24, 2015, 05:56:05 AM »
I have a large burner (like 120,000 BTUs) for a 1 bbl system that had the same problem. There is not a damper on the burner as the jets are designed to regulate the air intake. I got tons of black soot until I adjusted the height of the burner. Lowered it a few inches and the soot went away completely.

Two words: "Yeast Starter". You should use one for any beer with an SG over 1.040 and especially if the yeast is expired. It will start fermenting eventually but you will make better beer if you pitch the proper amount if yeast every time, Check out the pitching calc at for more info.

General Homebrew Discussion / Re: doing a Kolsch style
« on: May 24, 2015, 05:26:54 AM »
Yeah, it needs to be clear but it won't be clear unless you fine or filter it. That particular yeast is a pain to get to drop out but with some fining and cold conditioning it will drop out. Gelatin or biofine clear will do the trick.

General Homebrew Discussion / Re: Just joined this forum
« on: May 24, 2015, 05:22:30 AM »
Great to have you!

General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 07:21:12 AM »
Homebrewing seems to me to be booming right now and it seems to be bigger now than ever and I think the AHA has numbers to back this up. It may be that the online stores are taking away much of his business, especially if he doesn't keep his shelves stocked or open on hours that are not convenient. I'd rather order online and spend the extra money for delivery than have to make a special trip to a store that may not even have what I'm looking for.

Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 23, 2015, 03:47:47 AM »
I've spent the last couple months trying all the locals here in VT and there are a crapton of them. Happily none of them were terrible. certainly a lot of unremarkable stuff with a few highlights and one or two that I didn't finish. My main kvetch with the craft brew movement right now is that I can get any kind of IPA that I can imagine but finding a really good wit beer is nigh unto impossible (Keith's beer being an exception there)
Agreed, although for me replace witbier with dunkel/marzen/helles or mild/bitter/60-. Once the IPA craze ebbs a bit, these brewers are going to need some chops beyond brewing the most extreme thing they can think of. As much as I like to try all the new stuff, once I've had a flight at a brewery I need something that I can settle in on for a session or else I won't be rushing back. I've had too many beers billed as "Octoberfest" that are ester-bombs and obviously brewed at ale temps with either the house ale strain or 2112. A brewery that can put out solid lagers will have an easier time gaining traction with the BMC crowd and will stand out from the crowd once the gowth curve of craft beer starts to flatten out.

I'm glad there are folks that think that way. I am trying to position Yellowhammer for that scenario. Aside from our main flagship beer which is a Belgian Wheat our other two main stays are both German inspired lagers (a hybrid "Altish" beer and a schwarz). I brew an IPA too, but mainly just for the tasting room.

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