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Messages - majorvices

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3946
The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 01:54:13 PM »
I just brewed it again yesteerday, it'll be ready in 3 weeks or so. Ya'll come. ;)

3947
The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 01:32:26 PM »
I might point out again that the guy hadn't even tried the beer.

3948
The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 01:30:46 PM »
Come one, guys. I don't think I have to spell it out any more than I have already. The implication seemed to be that our IIPA was not brewed to his specifications. (It's a 1.083 beer brewed primarily with 2 row, 5% sugar and 5% cara-vienne with a huge amount of centennial and columbus at WP and dry hopped with another equally large charge. At 7 bbls we use 29 lbs of hops before dry hopping. It's also one of our most sought after beers.) All I am saying is, have a little respect for the guys who have put it all out on the line. Try not to act like a "know it all". I think it is safe to say that since I am on this forum and the pro-brewer site everyday that I am not afraid to gather knowledge.

3949
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 16, 2012, 07:22:20 AM »
You don't need a starter if the slurry is fresh. That's the beauty of yeast harvesting.

3950
The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 06:24:56 AM »
Well, FWIW, the only opinions of me that matter are from my friends and family. It's not a "self worth" thing. I'm not adversly affected by critiques. Hell, I'm also a graphic designer. Talk about people being critical!

All I'm saying is, as homebrewers, we should be careful about assuming we know more than the commercial brewer. It makes us look silly and it makes commercial brewers hesitant to interact with homebrewers.

3951
The Pub / "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 09:52:56 PM »
I was at a brewery that made a cream ale that was harsh and unpleasant. Their water hardness was 246mg/L. I mentioned that to the brewer, and he basically said he didn't care what I thought. I'm sure he thought I was "that guy," but I'm also sure I was right. Being a wanker and being right aren't mutually exclusive. If you don't want feedback from the public, stop talking to the public.

Perhaps, in this case,  the brewer may have known what the problem was, but didn't have a means to fix it. Commercial brewers brew under different constraints than homebrewers. It's why I only brew certain style of beers at my location. "That guy" thinks he knows f'ing everything. But he doesn't really know sh!t. Don't be that guy. And don't make assumptions, either.

3952
The Pub / "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 01:08:20 PM »
Did he say he could do it better, or was he just offering advice on how to improve your product?

I don't know that he said either. Sounds like he had never even tried the beer. He was just saying what he would do differently and maybe insinuating that we really didn't know what the f##k we were doing. I think our beer is quite good, sometimes even verging on excellent. Point I am trying to get to is that "unsolicited" advice from homebrewers at events or on tours is not really wanted at the commercial level. If we sit down and start drinking some beers, and strike up a conversation that may be different.

As Denny mentions, brewing is a craft, and as a craft it is a life long endeavor to sharpen that craft. Heaven forbid we ever stop learning, it would be no fun. But I have been brewing for 17 years now and I guess I don't take too kindly to people offering up advice on how they would do it differently. I do it this way, because I like it. I still brew for myself, even on the commercial level. If I don't like the beer I won't sell it.

3953
The Pub / "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 12:28:19 PM »
I know a lot of you and have met many of you personally, and of course, I love almost every homebrewer I have ever met. But don't be "That guy".

"That guy" is the guy who showed up at our "Randall" event at a draft to go store yesterday. I wasn't there, I was at the brewery, brewing. But "That Guy" walks up to one of my partners and starts flexing his brewing muscles, asking questions about the beer, and then telling my partner why it wasn't the way he would do it. eg: I don't think an IIPA should ever be over 8% abv., and other assorted, sundry, observations and points.

Not in any way saying you have to bow down in front of your commercial brewing brethren, but for heaven's sake, if you think you can do it better yourself open your own damn brewery. And, please, at least try the beer before casting your aspersions.

(Yes, I'm hoping "that guy", by chance, reads the forum.)

3954
Equipment and Software / Conical Fermenters
« on: July 15, 2012, 08:34:42 AM »
As everone else has mentioned, you definitely do not want to be using copper post fermentation.

As far as conicals go, I had 4 forty-two gallon conicals and had four upright freezers that even at that size they would fit in. You definitely don't want to get a conical and then not have a temp controlled environment to keep it in. I think I spend $400 per piece for my uprights. That said, for homebrew, buckets and better bottles work for me.

3955
Yeast and Fermentation / Help my Kolsch finish fermenting
« on: July 15, 2012, 05:17:57 AM »
I recommend cold conditioning it at 38 degree or colder for at least 2 weeks. A little fining like Biofine clear or even gelatin will help drop the yeast.

3956
Reissdorf kolsch is not the best kolsch to compare what you will find in cologne or what you may brew at home. For one thing it is probably past its prime by the time you get it home to drink it. I've never been a big fan of it, not terrible, but not terribly good, either./

3957
General Homebrew Discussion / Krausen
« on: July 14, 2012, 11:19:26 AM »
Yeah, I'd just dry hop in primary. No need to secondary that beer.

Also, some of these lower floccing strains will leave krausen on top of the beer for several days after fermentation is actually finished. You can swirl the fermenter to knock down some of the yeast and make sure you take a hydrometer reading to be sure.

3958
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 14, 2012, 08:32:55 AM »
Well, I've done it many times before (as well as countless other people) and in my experience you will get better results, and much more consistent results by using a portion of the cake. Also, the "braun hefe" or brown, dried yeast on the sides of your carboy is something you are really better cleaning off. It has bitter, harsh hop compounds and dead yeast you really don't want in your beer.

I'm not a big fan of pitching directly on a yeast cake, especially not a low gravity beer. You are better off, IME, going with a portion of the slurry and a clean fermenter.

3959
Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 13, 2012, 09:10:20 PM »
Is it toast?

Absolutely not. It's slush. :P

3960
Yeast and Fermentation / Re: sake yeast in beer
« on: July 13, 2012, 08:56:19 PM »
I think it is an interesting experiment. Are you planning on rice as an adjunct? Spices like lime leaves and ginger? Lemon grass perhaps? Maybe tripe?  ;)

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