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Messages - majorvices

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31
Kegging and Bottling / Re: Kegerator Stopped Working
« on: April 23, 2015, 05:46:26 AM »
Looks like you covered basics. My guess is your regulator gauge reads incorrectly. Have you tried turning up the pressure? Simply sounds like you are not getting enough pressure.

32
I don't often make starters any longer except for lagers or if the yeast in not as fresh as I am comfortable with. I start with a beer whose gravity is lower than 1.050, aerate well and then just pitch the yeast. Then I harvest that yeast for whatever series of beers I have planned.

33
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 02:01:17 PM »
Terrapin Hop Karma was formerly known as terrapin India Brown Ale.

34
Events / Re: NHC Thursday night?
« on: April 22, 2015, 12:17:53 PM »
Last I heard there were tix still available. Everyone on this thread should go!

35
Ingredients / Re: Using your back yard creek
« on: April 22, 2015, 03:03:08 AM »
I live in the actual mountain with actual mountain creeks fed by actual mountain springs. No farm land, no one living above me, barely anyone ventures into the land outside of hunting season. I will drink from the actual source of the stream without a thought to pollutants or contaminants. If your situation is live mine you should be fine. If you expect pollutants I still think you can filter the water and still be fine.

36
Going Pro / Re: Well, this happened.....
« on: April 21, 2015, 06:03:56 PM »
Well, I guess I can finally consider you a contemporary! ;)

37
Events / Re: Spring Fest in Huntsville, AL
« on: April 19, 2015, 04:51:51 AM »
Kottbusser is awesome!

Love the new tap room!

Hey, sorry I missed you! My wife had made previous plans. Heard it was a pretty good time! Thanks for posting!

38
Ingredients / Re: Using your back yard creek
« on: April 18, 2015, 04:25:30 PM »
Mountain streams are mostly rain water run off or spring fed. Not many farm land on mountain tops. You may want to filter it, but probably fine as is. I have drank a lot of North Carolina stream water on back packing trips (via my Katadyn  water filter) and it tastes very good!

39
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 04:13:33 AM »
You can, or you don't have to. Sometime sthe hops drop out without crashing twice.

40
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 03:33:00 AM »

I have discovered unpleasant interactions between dry hops and yeast so dry hopping is one of the few times that I use a secondary.

Just curious why you don't just drop the yeast out in the primary and dry hop there? I will crash cool, warm back up and add my dry hops. Seems to work just fine without use of secondary.

So you end of crashing the primary twice befor bottling or kegging?

I crash the yeast out of suspension before adding dry hops. In my experience the yeast drags down hop aroma as it falls out of suspension. You can have a perfectly fine hoppy beer sitting in a glass but it will be hazy. As the beer clears you will notice most or all the aroma disappears.

41
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 02:26:15 AM »
I have discovered unpleasant interactions between dry hops and yeast so dry hopping is one of the few times that I use a secondary.

Just curious why you don't just drop the yeast out in the primary and dry hop there? I will crash cool, warm back up and add my dry hops. Seems to work just fine without use of secondary.

42
Equipment and Software / Re: Conicals
« on: April 14, 2015, 01:34:42 PM »
No one has mentioned the fact you don't have to rack anymore...I thought that would be a big plus.

Really?  I consider racking to be so inconsequential that I never would have considered it.

Well it's certainly not a hassle, just one less thing to worry about. I imagine you are still having to transfer to a bottling bucket, so one way you're pumping the siphon a few times and the other you're turning a ball valve.

Technically they are both considered "racking" ... just sayin'.

43
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 14, 2015, 05:08:19 AM »
I want to go back to my comment about the pickle jars. I had gallon size jars I had made some homemade pickles in. I never could get the pickle smell out of the glass jars, I used bleach, PBW, setting out open in the sun, they always smelled sour. It was weird. I thought to myself, heck, they are clean and sanitary. No way that aroma will carry over. I'll harvest yeast in them.

But the yeast ended up smelling sour, and then the beer ended up smelling sour too.

And what is the byproduct of pickle fermenatation? Acetic acid!

So my only hypothesis is, you are using acetic acid as a sanitizer and that is where you sour smell is coming from. You may need to replace every soft plastic and rubber piece of your brewery. Stop using the acetic acid and use a common sanitizer like Star San or Iodophor.

44
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 14, 2015, 04:15:54 AM »
Well, I guess you've stumped us. You should quit brewing. ;)

Seriously, I can't see what we are missing. I would recommend stop using the acetic acid. Use Star San or Iodophor. Acetic acid even in minute amounts can cause the sourness you are describing.

Plate chillers can be a cause of infection, though it does sound like you properly tackled sanitizing yours. But you may try an immersion chiller.

Aside from that, it is really difficult to infect a beer as badly as you are saying yours are getting. I mean, you either have a super bug, or you have a really dirty piece of equipment you are over looking, or you are misdiagnosing a fermentation problem for an infection.

You are fermenting a little warmer than I would recommend. Try cooling your wort down to the low 60s (F or about 16C)  before pitching your yeast and keep the fermentation temp, which will be several degrees above ambient, below 68. If you have a fermentation chamber then the temp of that chamber should be set to 60 to keep your temp in the proper zone.

45
Ingredients / Re: Peated malt
« on: April 13, 2015, 05:42:25 PM »
I first had a peat smoked beer with Stone's Chipotle Smoked porter where it was fairly subtle, then in a "peat smoked rye" at Bell's taproom that was not so subtle.  I liked both which inspired my current brew where I added 12 oz. peated malt (malt was over a year old so maybe a little mellowed?) to a 10gal batch of English IPA.  The interesting thing I've found is that the smoke flavor is really in the first sip, after that is almost seemed to give more of a brett/wild flavor that I wasn't expecting.  When I sampled it again the next day I still couldn't taste as much smoke flavor as that first sip and had to ask some friends if it still tasted smokey which it definitely did to them.

Yeah, I imagine you couldn't taste much smokiness after sucking on a tailpipe of  a72 Pontiac LeMans either.

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