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Messages - majorvices

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I still like APA as a new name for IPA, I don't know that it's too late to change it, but I don't care enough to lobby the idea. But, that's the beauty of it, we can call it what we want. Open up your own brewery and brew an IPA and call it APA.

If I order an APA at a brewpub it better not be an IPA. And vise versa.

Yeast and Fermentation / Re: Wyeast 1010 Advice/help!!!
« on: July 10, 2013, 06:10:14 PM »
You will be better off making a starter every time you pitch liquid yeast. FWIW a smack pack of WYEAST or tube of White Labs have enough viable celss to ferment about a 1.040 beer, assuming the yeast is extremely fresh. If it is anywhere close to the expiration date you are really rolling the dice if you don't make a starter. If this is too challenging then stick with dry yeast, which does not need a starter. Also, I like in Alabama and i=even if it is 110 degrees outside I can find a way to keep my fermentation in the mid 60s. You are simply not going to be making the best beer in the 70s with just about any yeasts. And if your Ambient temp is 72 you can expect the fermentation to be 6-8+ degrees higher than ambient. So find a tub of water large enough to submerse your fermentor in and rotate out a few frozen water bottles every day and knock those fermentation temps down.


Who cares what its called??  If the beer is good, I say drinketheth.

+ 1. Not even going to try to change the name now. Called it Imperial Pale ale if it makes you feel any better.

Guess I'm just not going to get wound up about it. ;) regardless of how strongly we feel it is a 'Merican originality it is an evolution of a style and IPA is the correct moniker IMO. To argue that it would have come to style regardless of the english version is beyond the point. My understanding is the first incarnation of American IPA were heavily influenced (and outright meant to copy) the "original" Ballantine IPA and that style was based on generations of other IPAs that had their origin in the first IPAs shipped from England.

I guess I was wrong. I read that book, but don't think that IPA's back then were anything like they are today, especially those typically brewed in the US.

Just meant the hopping rates, OG and paleness of the beer and lack of crystal malts and malt flavors would be mroe similar. Obviously few beers back in the 1800s taste anything like we have today, a few sours possibly excluded.

Edit: Maybe you should reread my post where I said there are "vast differences". But the beers were decidedly hop forward where English IPAs are more malt forward.

Reading Mitch Steele's book and understanding just how much hops the original IPA had in it (6 lbs of hops per bbl, not including dry hops) and seeing how high the original gravity was (often times 1.070+) I realized how much more like our version of IPA is compared to what IPA in England has become. Sure, there are vast differences. Ours use pure cultures, are not aged for months or years, etc. But I think our IPA name is probably more accurate than what you would find in England.

The Pub / Re: Floating Brewery
« on: July 09, 2013, 03:31:29 PM »
When I was in my late teens we used to build rafts out of ply wood and we used several methods to make them float. From inner tubes attached to the bottom to large, capped PVC type tubing to make a real pontoon. Some of them had trap doors in the center with coolers attached so you could pull open the door and pull out a cold beer. Once we even put a 1/2 bbl keg on one and floated down stream. Fun times. If not maybe just a little redneck. ;)

Beer Recipes / Re: what did I brew?
« on: July 09, 2013, 02:04:57 PM »
@1.100 gonna taste a lot like a barley wine.

General Homebrew Discussion / Re: Who's going to NHC?
« on: July 08, 2013, 12:02:53 PM »
Probably about 10 people. We went to bobbing head brew pub and had lunch/dinner or something. We should try to tighten something up for next year. Time/Date/Place.

The Pub / Re: A Good Day to Die Hard movie review
« on: July 07, 2013, 02:26:09 PM »
Well, I have to disagree. Die Hard was a truly incredible movie that broke a lot of new ground. It's a movie that takes place in one evening about a smart (but bewildered) cop who literally gets caught without his shoes. There aren't many action movies willing to limit their focus like that an more. All these action movies are trying to be bigger, louder and more impossible than the previous. But none of them ever try to be smarter. Which is stupid. IMO anyway.

Interesting bit of Trivia. Did you know that "Die Hard" was actually a sequel to a movie called "The Detective" and the original John McLain was Frank Sinatra? And that under contractual obligations the role had to be offered to him first but, being in his 60s at the time, he turned it down.

The Pub / Re: A Good Day to Die Hard movie review
« on: July 07, 2013, 07:32:10 AM »
First Die Hard is one of the all time great action movies. Rest of them just ruin the first a little. That's why I stopped watching after 2nd one.

All Grain Brewing / Re: tobacco smell
« on: July 07, 2013, 07:28:53 AM »
Point I'm making; if you focus on the title of the thread you are missing his point, me thinks (even assumes). He says it smelled like holding up a dirty sweatshirt in which you had smoked a cigar the previous night. That's not "tobacco" aroma, which can be very pleasing if you are talking about the smell of an un-smoked cigar. His description in his post sounds smoky as in phenols.

All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 03:24:36 PM »
Well, the thread has tobacco in the name but reading OPs post he says "smelled like it smoked a cigar the night before" which doesn't say "herbal" like tobacco leaf. Says smoky, like old ashtray.

All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 01:21:17 AM »
The other possibility, if you mean more "ashtray" than tobacco, is scorching. I built an electric kettle once where the element was too close to the bottom of the kettle and the reflection cause scorching that tasted like licking an ashtray (or, that's what I assume licking an ashtray would taste like). Oddly enough you couldn't detect it as obviously via aroma.

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