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Messages - majorvices

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31
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 11:01:08 PM »
You guys have mostly covered the dosage but thought I’d post this anyway


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32
All Grain Brewing / Re: Canning
« on: May 17, 2018, 01:23:39 PM »
See if you can rig up a way to purge the cans with co2 first. Blast the headspace with co2 right when you put the lid on and make sure you see foam coming out from under the seam before you seam.

33
Beer Recipes / Re: maibock
« on: May 17, 2018, 11:07:09 AM »
This looks interesting: https://beerandbrewing.com/make-your-best-maibock/


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I usually find their articles well worth the time to read but I strongly disagree with 40% Maris Otter in any German style recipe. One of my numbskull brewers once accidentally used Maris Otter in our Oktoberfest recipe and the MO was unmistakably present in the beer. It tasted English, not German.

I just scale up my Helles and add a nice charge of Tettnanger to my Helles bock. Mostly pilsner malt with some cara foam.

34
All Grain Brewing / Re: Experiment tying some threads together
« on: May 16, 2018, 06:44:40 PM »
Nice to see this thread opened back up.  I've been following along (quietly) and couldn't figure out what prompted it's closing. ???  So anyway, cheers to keeping the discussion going  ;D

None of the mods could figure it out either. Possibly my cat walked on my keyboard.

35
Really good read

36
Going Pro / Re: How old were you when you opened your brewery?
« on: May 14, 2018, 11:31:10 AM »
Thanks for the replies, guys...(Major, I remember you from the B3 forums, nice to see you around!)

I hope to one day join your ranks, although it's probably a pipe dream. It's fun to daydream about anyways.

Hey right on man glad to see you around!

37
Going Pro / Re: How old were you when you opened your brewery?
« on: May 11, 2018, 01:11:35 AM »
40

38
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 10, 2018, 11:59:19 AM »
I love it when people say "that kolsch strain is too clean almost pilsner like" .... because when in Cologne that's usually what you are going to find. These aren't ester filled beers. They are clean, crisp and quaffable. I do admit to trying to squeeze out a little more chardonnay character out of my kolsch but in Cologne much of the beers are very, very clean with only a  little ester presence.

39
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 03:10:45 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

No verification but when I talked to them they said it was from that strain.

Thank you. The local brewery with the Kolsch that blew me away gave me their complete fermentation profile. I will just have to give 2565 another shot with the information they provided me.

Sorry for such a repetitive post. I just thought there were more alternatives available.

The kolsch book by Warner in the Brewer's Publications series is a bit old, but still has excellent information. Highly recommended.

40
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 02:09:21 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

No verification but when I talked to them they said it was from that strain.

41
The Pub / Re: Look who I found at my Brewery!
« on: May 08, 2018, 11:33:00 AM »


And just for the record, I'm not really that short.

Haha! I jokingly told the camera man to make me look tall and Gary squatted. What a great guy!

42
Yeast and Fermentation / Re: Whoops
« on: May 07, 2018, 11:46:27 AM »
Update.

The Krausen dropped a day after finding the beer at 105F. When I found it I set the temp to 54F and went to work. When I got home the lid on the fermenter had popped off.

I decided to keg it the next day so maybe it will naturally carbonate a bit. I don’t want to waste bottled CO2 on this one.

I tasted a very small sample. Definitely estery and maybe some fusels. Hard to say on the fusels. The beer was super yeasty still. My guess is the esters will be over powering since this is a Helles recipe.

Bring a sample to the brewery for us to try! lol

43
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 11:44:52 AM »
Because you can make any style of beer you want any time of the season you want and you can make it as good as nearly anything you can buy (once you master the craft).

Also there is that satisfaction after a long brew day of having the wort in the tank similarly to that feeling after you have a freshly cut lawn only better.

Also the nurturing aspect of tending the fermentation, preparing the beer for drinking.

And then there also the drinking. ;)

44
The Pub / Re: Look who I found at my Brewery!
« on: May 06, 2018, 03:28:32 PM »
By the way, just because it's an internet forum don't be thinking these aren't real people, really cool people usually.

Tom and Gary are, anyway.

Gary is anyway

45
Yeast and Fermentation / Re: Whoops
« on: May 06, 2018, 12:46:49 PM »
I plan to let it finish fermenting. At 104F I figure it’ll be done fermenting in about 5 minutes. ;)

Awesome!  Cracked me up!

Don't forget the D-rest.... ;D

Fermenting at that temp there should be need for a d rest.

My guess is that there will be more issues to worry about than a D-rest can fix...

At that temp the yeast will be so active any possible diacetyl will be consumed.

Pretty sure that d-rest comment was tongue in cheek.  ;)

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