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Messages - majorvices

Pages: 1 2 [3] 4 5 ... 509
31
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 11:50:10 AM »
By the way, oldest son is 17. I tried to have a beer with his a few months ago. He was excited until he tried it (IPA). He has not asked for another. ;)

32
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 11:40:04 AM »
I think the way you raise your kids is what is important, not their exposure to alcohol. I raised my kids so that I could have a young family I could enjoy spending time with - and that's the key. Spending time with them. I would be considered a heavy drinker by most medical standards - but neither of my kids have any interest I'm alcohol.

33
The Pub / Re: If I could bother my friends here for a little help...
« on: June 17, 2015, 04:27:27 PM »
Just voted (for YH) for the 4th time.

Thanks my friend!

34
The Pub / Re: If I could bother my friends here for a little help...
« on: June 17, 2015, 03:01:49 PM »
Done... but it doesn't look like you need it so far.   8)

Yeah, well we were at 50% just yesterday! Now a couple new guys are turning on the steam and catching up. I personally think these things are stupid as hell because they only prove how many people can drum up social media support (or make the best bots) - but I still wanna win!!!

Thanks for all the votes, folks! Much appreciated!

35
Yeast and Fermentation / Re: My fermentation...oh my!
« on: June 16, 2015, 01:51:53 PM »
Refractometers are good for spot checking OG but I always take a hydrometer reading to be sure. As far as for FG you can get a good idea with a calculation but you need a calibrated hydrometer to get the most accurate reading (for both).

36
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 12:09:59 PM »
Why the acid malt? Acid malt is used primarily to used to adjust pH on very pale beers. You not need it here, in fact it could totally screw with your pH.

You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b. I don't think you will need the aromatic malt either, since you are using a lint of Munich already. When you design a recipe be sure that each of your ingredients have a purpose and know what they will do to your beer, otherwise don't use them. Often times simpler is better. Most of my recipes do not use more than 2 or 3 malts, with a few exceptions.

37
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 10:42:07 AM »
The recipe you have will make a good beer, even if it is overly complicated to my tastes, but it won't probably remind you much of a dubbel. pils malt, dark candi syrup maybe a little special b, maybe a little dark munch s you want and maybe a touch of dark malt to deepen the color.

Agree on all accounts about the batch size, lots of work for very little beer.

38
Yeast and Fermentation / Re: Increased Gravity???
« on: June 16, 2015, 05:48:23 AM »
Yes, I find it really hard to believe you started with an SG of 1.010. There's not a beer style out there with an SG that low. What was your recipe?

Regarding the secondary reading, if you have a lot of co2 in solution it will throw your reading off by as much as 10 points. You need to wait for a few seconds or minutes until the co2 comes out of solution. This is especially a problem on a beer that is still fermenting. I took a reading the other day tand the gravity said 1.010 in a beer still fermenting (lots of bubbles), a few quick shakes to release co2 and the reading was actually 1.024.

39
Equipment and Software / Re: Cleaning kegs with infected beer?
« on: June 16, 2015, 04:50:02 AM »
I've had some infected beer before and a good hot soak in 180 degrees for everything, including rubber gaskets, is all you need ot resantize the kegs. I've boiled poppets in microwave. No need to replace everything IME.

40
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 15, 2015, 07:14:39 PM »
Man, first one I've missed in a few years. i would have liked to have been in one of those photos...

41
Ingredients / Re: CSI Syrup Shelf Life?
« on: June 15, 2015, 02:59:34 AM »
I think they have extremely long shelf lives. I have had them stored in hot warehouse conditions for  over a year with no issues.

42
The Pub / Re: If I could bother my friends here for a little help...
« on: June 12, 2015, 07:23:38 PM »
Thanks guys! Cases being mailed out to all of you Monday. Will need your email addresses. ;)

43
The Pub / If I could bother my friends here for a little help...
« on: June 12, 2015, 05:08:13 AM »
http://scoutology.com/albeer/

Vote for Yellowhammer, please! We are currently winning but need all the help we can get! You can vote every day of you feel like it and from multiple computers/IP addresses.


44
Ingredients / Re: Too much Oats???
« on: June 09, 2015, 06:43:18 AM »
I started worrying "Golden Naked" meant they were raw whole oats, should have google searched it. Thanks for the clarification guys.

45
Ingredients / Re: Too much Oats???
« on: June 09, 2015, 06:12:54 AM »
cool, I did,'t realize that.

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