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Messages - majorvices

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The Pub / Re: Mission Accomplished!
« on: June 28, 2016, 05:24:07 AM »
Congrats! Now find something to do! ;)

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 06:44:26 AM »
You cou;d just clean them and then store them. No need at all to store them with sani in them, or water. If you want to be particularly anal clean, sani and purge them with co2.

Yeast and Fermentation / Re: Possible Infection?
« on: June 26, 2016, 01:31:15 PM »
I think you will be fine.

Ingredients / Re: Weyrman floor malted Pilsner
« on: June 26, 2016, 05:56:54 AM »
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.
I assume this is the Helles Bock? Just bought a Crowler.


Thanks! If it is the Helles Bock it is made with Best Pils. The "Helles Keller" is an unfiltered Helles brewed with the Bohemian Floor Malted pils. Looks like you will have to go back!  ;)

General Homebrew Discussion / Re: stupid phosphoric acid settings :(
« on: June 26, 2016, 05:54:36 AM »
If I screw something up that bad I just usually dump it and start over.

General Homebrew Discussion / Re: Adding fruit to beers
« on: June 25, 2016, 01:26:53 PM »
Any of you guys have experience with fresh mangos?

I've used frozen mangos before. 3 lbs per 5 gallons in a citra pale ale worked great! Pureed in a food processor first.

General Homebrew Discussion / Re: Stirring the fermenter
« on: June 24, 2016, 05:57:42 AM »
I'd be concerned with bad effects of keeping the yeast in a growth phase for that long. You may want to reinvigorate yeast growth with some o2 for super high gravity beers but for anything under 1.100 a healthy dose of aeration and an adequate pitch of viable yeast and a good should do the trick.

Be aware that excessive yeast growth in beer can cause problems with head retention and solventy flavors.

General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 04:28:03 AM »
The amounts of fruit is going to vary wildly depending on the beer, the fruit, the gravity and the personal preference. The 'ol 'Merican homebrew maxim has been 1-2 lbs of fruit per gallon. I have found you can go a good bit lower than this and still get great flavor. I added a 2.5 honey dew melon that weighted probably 1.9 lbs once it was seeded and peeled the pureèd and it added wonderful melon character to a kolsch. So it may take some experimenting and blending before you find just how much is just right.

Ingredients / Re: Weyrman floor malted Pilsner
« on: June 23, 2016, 04:14:30 AM »
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.

I have had some experience with this. The answer is ... It doesn't matter which beer I'd drink. Let me explain. I like to spend a week in the backcountry every year with just what I can carry. I was hiking on the Appalachian Trail a few years ago when I tasted what seemed like the best beer ever. It was a Yuengling. I know, an American light lager is not my favorite brew, either (I do respect the Yuengling family brewery). But at that time, at that place, after drinking water I filtered and treated myself, a cold brew was incredible. Now, sitting in my overstuffed chair-and-a-half in my air-conditioned home, a Russian imperial stout tastes wonderful but isn't nearly as rewarding.

Similar story for me. Spend several days in the back country and stopped at the first gas station we found out in the  middle of no where. The best beer they had was a six pack of MGD. It was ice cold and was one of the best beers I ever drank. Another time I was on a motorcycle ride from Alabama through Tennessee then North Carolina then routed through Georgia (all in one morning/afternoon) and stopped in a neat little German replikca village called Hellen in GA and was served an Erdinger Hefewezen and it was pure manna.

General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: June 21, 2016, 06:36:39 AM »
You need to be careful when using bleach as it will leave off flavors in the beer if not rinsed completely. Band aid, phenolic off flavors are never a nice thing to have to drink.

Yellowhammer beer! Of course! ;)

Most homebrewers have the flame up too high and boil too hard as well. Once the temp gets up over 200 degrees I turn the flame down to a whisper. I can bring about 13.5 gallons to a roiling boil in a 14 gallon kettle with nary an inch to spare at the top of the kettle without getting a boil over (usually ;) )

Ingredients / Re: Brewtan B
« on: June 15, 2016, 03:51:42 AM »
I just ordered 20 lbs of this stuff and when I saw the price I remembered why I stopped using it. Ouch! It costs me nearly $500 bucks for 20 lbs. I'll give it another whirl though to see if it makes any difference.

Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: June 12, 2016, 12:14:16 PM »
I've done this with a 53 gallon wine bbl. Turned it into a solera for a while.

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