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Messages - majorvices

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31
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 02:20:20 PM »
Oxidation is a much bigger problem short term for beers like IPA than most other style. Hop oils oxidize very quickly. But if you drink them in a month or maybe even two it probably won't be an issue. But if you are going to be keeping them long term you certainly want to minimize oxidation as much as possible. I recently went so far as to change the way I dry hop (using a purged vessel to hold hops and push into fermentor) and it has added remarkable shelf life stability to my IPA.

32
All Things Food / Re: Smokers: electric vs gas
« on: January 27, 2016, 11:32:40 AM »
Gas?!? Elec!?! That's not REAL BBQ. It has to be charcoal or a stick burner. LOL.
Seriously, I've heard Masterbuilt smokers are pretty good. I've seen them in Gander Mountain. I imagine Cabela's has them, too.

Ha! That's the answer I actually got years ago when I asked that same question here. It doesn't have to be "real" just "real good". ;)

33
All Things Food / Smokers: electric vs gas
« on: January 27, 2016, 06:10:03 AM »
I've been wanting a BGE or Komodo for several years now but every time I go to pick one up the price gets in my way. I have always used a bullet type smoker but often times I end up having to finish a pork butt off in the oven in doors and I really just want an easier way to manage my smoke days.

I'm not looking at the Traeger tyope either, but the gas and electric smokers look pretty nice with shoots or drawers you can pull out to add chunks or chips.

A buddy of mine has a gas fired one and he loves it but I was leaning electric so that I could not have to fool around with gas tanks.

Anyone have any experience with these? Preferences? Thanks!

34
The Pub / Re: Nfl,playoffs
« on: January 26, 2016, 06:56:52 AM »

Whooee, it is a fun day in Colorado.

It really was a good football game, with the game on the line still with 12 seconds to go.

I have been snickering all day...sometimes breaking into full yodel
.....thinking about Brady getting pummeled.

I love it when the Bellicheaters come to Mile High and have to go home and shovel.

Later.


*snicker*

I see that Talib hit on Brady at the sidelines had to smahrt
in more ways than one.

*yodels*






Don't worry...all of New England will be yodeling when Captain Forehead gets pummeled by the Panthers.  He better double up on the HGH if he wants a chance to survive this one.

Would have been fun to see Brady get trounced by the Panthers too!

35
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: January 25, 2016, 06:56:38 PM »
Voted! You owe me a whiskey!

36
Beer Recipes / Re: Imperial Stout - Help!
« on: January 25, 2016, 06:39:14 PM »
try to hit 5.4 pH for a little more dry stout, like an Irish Stout.  If you are looking for that full rich, smooth roasted character having harder water and higher pH in the 5.6 range will get you there.  I like a touch of midnight wheat in my Imp Stout for head retention and some body.  But I would not use American Roasted Barley, try to find UK.

IBU I like the low 60's
But I would use the Bitter Hops Admiral for the long boil and the Aroma hops like fuggle or target for your late hop addition.

There's no way the Midnight wheat contributes to any head retention, though I do agree it has a nice flavor.

37
Equipment and Software / Re: Buying a used wine barrel
« on: January 25, 2016, 05:56:48 AM »
Wineries don't really want wine character to carry over to the next batch like brewers would. I have used freshly dumped wine barrels with great success. You can still use these wine barrels  but they may be neutral by the time you get them, imparting very little wood flavor. Wineries use cubes, staves and chips to add oak flavor back in neutral barrels.

You might be able to contact the winery directly and score some barrels but one thing to consider is that wineries use barrels until the barrel either develops a problem (like an infection) or have been used so much they are literally falling apart. This is one reason why wine barrels are hard to come by.

Some time wine barrels are inoculated with malolactic bacteria. This bacteria will further dry out whatever beer you put in it and once it is in the wood it is quite difficult to get out. I have enjoyed the saisons I have brewed in wine bbls inoculated with malolactic.

38
Kegging and Bottling / Re: Counter Pressure Bottle Filler Video...
« on: January 24, 2016, 12:36:29 PM »
Nice video. I've had one of those things sitting in the Box for about 15 years, but never used it because it seemed like a lot of trouble just to bottle a sixer. In your opinion, does one need to do a lot of bottling to make it worth it? I've been getting by by just filing a growler or two.

Sent from my SM-T320 using Tapatalk

I built a 4 head one for commercial application. If it is mounted to a stand it is super easy to use. I bottles thousands of 22 oz bottles with that thing until we bough a real semi automated unit.

39
Beer Recipes / Re: Imperial Stout - Help!
« on: January 24, 2016, 12:28:58 PM »
You are going to need a lot more roasted barley. Should be around 10% of your grist. There's no need for the cara pils. You should remove it.

40
Beer Recipes / Re: How does my Stout recipe look?
« on: January 24, 2016, 08:24:01 AM »
The carpils is an odditiy but I don't think it will hurt your recipe. Traditional Irish stout recipe is something like 70% Pale Ale malt, 20% Flaked barley and 10% roast barley @ around 1.045 SG. That is a good guideline to start with. For mine I prefer to sup in a little German dark Munich malt for the Pale Ale malt and hot around 1.050.


I use the 70/20/10 and bump up the OG for Irish to around 1.050, too. But I need to try some Munich in mine sometime. I love Munich in other stouts.

Best Dark Munich is the key for me!

41
Ingredients / Re: 2014 Amarillo
« on: January 24, 2016, 05:03:57 AM »
No experience with 2014 Amarillo, but I had a pound of 2013 that were terrible.  Amarillo was one of my favorite hops to that point, so it took a while before convincing myself it was the hops.  They had a harsh character when used for bittering, an almost meaty flavor and a weird musky, sweaty aroma when added late.  I actually received judges comments that said it smelled "like sweaty old man."  With short supply and high demand for the hop, maybe what makes its way to the homebrew market is whatever is left.  I'll happily drink commercial beers showcasing Amarillo, but when brewing myself, there are plenty of other hops I like that are easier to get and (so far) have been more consistent.

There is unfortunately often times a difference between what a commercial brewer contracts and what is left out on the spot market.

42
My burner on my 1 bbl system has no damper to adjust the air mix ratio. I have to use the height of the burner to do that. By lowering the height of the burner I have gotten rid of the soot and increased boil times.

43
I just gotta say, this was my favorite xBmt experiment thus far. Very good stuff!
Was just like the other xBmts as far as I could tell. :)

I like all his experiments but this one is something along the lines I have been thinking for a very long time.

44
Beer Recipes / Re: How does my Stout recipe look?
« on: January 24, 2016, 04:58:12 AM »
The carpils is an odditiy but I don't think it will hurt your recipe. Traditional Irish stout recipe is something like 70% Pale Ale malt, 20% Flaked barley and 10% roast barley @ around 1.045 SG. That is a good guideline to start with. For mine I prefer to sup in a little German dark Munich malt for the Pale Ale malt and hot around 1.050.

45
I just gotta say, this was my favorite xBmt experiment thus far. Very good stuff!

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