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Messages - majorvices

Pages: 1 [2] 3 4 ... 596
16
The Pub / Re: Left Hand Suing Whitelabs
« on: November 29, 2017, 06:48:19 PM »
I still use White Labs and Wyeast without fear.

Yeah me too I just don't spend $500+ dollars for a 20 bbl pitch anymore, I grow yeast up from packs.

17
General Homebrew Discussion / Re: The pellet debate
« on: November 29, 2017, 06:11:02 PM »
Man, if homegrown hops work for you that is great! Personally I don't care for the vegal character I get from whole hops (even in dry hopping), but that's just my personal taste buds. I also don't care for wet hop beers, we all have things we like and dislike, that doesn't mean anyone is right or wrong.

We've been hearing about the IBU tests coming back surprisingly low for at least 15 years now (especially on super hoppy beers), so absolutely no surprise there. But at least you have a guideline to base your taste buds off of. I typically brew low IBU beers anyway and I think those of us brewing on the low to mid side (20-35 BUs) are getting close. In fact I may be one of the few here that has had my beer tested at a lab for BUs and ABV and they came very, very close. Since I am a commercial brewer it is important that my ABV comes within .2% of the stated guidlines hence the test. But the problem really accentuates itself on highly hopped IPAs and IIPAs.

18
General Homebrew Discussion / Re: The pellet debate
« on: November 28, 2017, 05:30:49 AM »
I use my homegrown hops a LOT, almost exclusively for BITTERING.  Mine have an approximate alpha acid value near the middle of the normal range.  They are typically about 21-23% moisture when harvested, occasionally as low as 20% or as high as 25%, but about 22% is typical.  As such...

IF using undried hops, you'll want to use about 4.5 times as much as dried ones.

If you normally use pellet hops and are concerned about the difference between pellets and whole hop cones, then the OP is right, you'll want to use about an extra 10%, approximately, to account for that.

I don't see use of homegrowns for bittering as a novelty thing.  I see it as being very resourceful.  I don't have to buy a lot of hops anymore, even for bittering.

I'll assume most people aren't growing as many hops as you are then. If you get the "feel" for it I'm sure you can figure out how much hops to use for bittering based on experience. I'm guessing most people are using homegrown hops for one or two batches a year.

19
General Homebrew Discussion / Re: The pellet debate
« on: November 27, 2017, 12:13:13 PM »
Homegrown hops are fun to use but use them more as a novelty, don't expect to have any idea what the AA will be or how much bitterness they will provide (or aroma for that matter).

20
General Homebrew Discussion / Re: First time lagering
« on: November 25, 2017, 06:45:57 AM »
My last 3 lagers I have pitched one can of Imperial Organic Yeast with no starter.  Had visible and vigorous airlock activity within 12 hours.  I have been very happy with the results.  Cans were fresh (less than two weeks from "canned on" date.)

In this case I think you are fine not making a starter. In any case where the yeast has some age on it a starter would be very beneficial for a lager or use a good dry strain. 34/70 makes a fine lager.

I will add, if you are pitching a lager yeast at fermentation temps (say 48-52) and getting activity 12-24 hours later, you know you pitched enough yeast. If you are having to pitch warm to get the yeast started then cool down to fermentation temps you aren't necessarily pitching enough yeast.

21
The Pub / Re: Left Hand Suing Whitelabs
« on: November 25, 2017, 06:42:09 AM »
Unfortunately it has happened with Wyeast too. Tom Schmidlin and I had the exact same problem with the exact same strain and the nexact same time that we corroborated about at the CBC this year. That problem cost the company over $50K (easily) in dumped product and an untold amount in falling sales from that particular beer. Another time I had an overnight pitch from Wyeast show up DOA and they refused to replace or refund it. Surprised Left Hand doesn't have a sophisticated enough yeast lab to plate/slant and grow up their own strains.

22
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..

23
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!

24
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.


25
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.

26
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.

27
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

28
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

29
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.

30
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

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