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Messages - majorvices

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Going Pro / Filtering
« on: March 10, 2013, 07:19:37 AM »
I've never used a lenticular filter, but I'd choose DE (well, Perlite, obviously) over plate-and-frame.

I have never used a DE filter but the other local brewery in Huntssville which is a quite a bit bigger than us had 2 plate filters before the acquired their DE filter and they sold both of their plate filters so I don't doubt you are right.

We acquired one of their plate filters but I have not used it yet. But I just hired a guy who has a lot of winery experience and is used to working with plate filters and so he'll be doing the filtering. :)

The Pub / Growler fills at Delaware liquor stores
« on: March 10, 2013, 06:07:19 AM »
Pretty funny that as conservative and backwards Alabama can be regarding alcohol we've been doing draft to go sales here for years.

This is embarrassing...
It's embarrassing it's taken this long. The south needs to catch up in many things.  It's hard to believe many things, beliefs, ideals, etc, have take as long as they have to be what they are today. And it's amazing there are still some beliefs around...but that's beside the point...
Congrats, Mississippi.

I agree with you to a point, but I have  a feeling you are being overly stereotypical. There is a lot of great things the south has to offer and it's not all as podunk as you probably think. There's a lot of great culture, great food and damn good people. God, if I had to suffer threw 23 years around a bunch of yankees again I think I'd hang myself. ;)

Going Pro / Filtering
« on: March 09, 2013, 06:29:44 AM »
Thanks for the post, I was looking at that exact model. Where did you get it from?

Ingredients / Fresh Ginger or Dry Ginger??
« on: March 08, 2013, 05:39:58 AM »
I use fresh ginger and prefer to use it best. I agree with the comments above about the uniformity, and I have found that you need to look for large pieces of ginger that are plump with a clean bright color, as opposed to the small, shrivelled dried pieces - the larger the better! The one's I pick out are very uniform in appearance and I find that this uniformity passes along well into the finished beer. I will add that I use about 12 lbs of ginger a month so I have a pretty good feel for it now. I use it sparingly at WP and WP for about 20 minutes then another 10 minutes settling and whatever time it takes to run off. I am looking for a subtle ginger character with no heat. If, on occasion, the ginger is less than I want I will add a little fresh ginger tea after fermentation is finished.

I add 180 degree water to mine (chop it with knife first) and then pop in in microwave and wave it till it is close to boil then let sit for 10 minutes before pureeing in processor then add directly to kettle. I think that this process helps extract more flavor and kills molds and such present on skin. Also makes it super easy to puree.

Just going to give a little hint: Lime leaves go very nicely paired with giner using same technique mentioned above. ;)

Yeast and Fermentation / fermentation issues
« on: March 08, 2013, 05:33:37 AM »
Starter or pitching an appropriate amount of yeast may be the key, but more info into your process is also needed to. As was mentioned above: Recipe? Extract or All Grain (I guess that would come with recipe ;) ). If you are an extract brewer try subbing some plain table sugar for some of your malt extract. Sugar is near 100% fermentable. If you are an AG brewer, make sure your thermometers are calibrated correctly. Those last two keys are just as important as pitching enough yeast.

This is embarrassing...

The Pub / Re: Gut wrenching
« on: March 05, 2013, 11:08:53 AM »
I'd like to throw that bastard who is responsible for that off the same overpass in front of an 18 wheeler.

Beer Recipes / Re: double IPA recipe help
« on: March 05, 2013, 11:05:56 AM »
usually when i make a beer that big i only get about 55 % eff.
:o Gosh that's low! I may get a 5% drop but that's on 1.090 and up!

I recommend keeping a back of light DME available if you don't know what to anticipate as far as efficiency loss goes.

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 10:07:49 AM »
I don't disagree with you Tom but if you go timid on the hops or if you are worried about turning away people who are not a hop head from you IIPA then yer not brewing a IIPA

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 09:25:51 AM »
In my opinion a IIPA at 6 months is starting to get long in the tooth the fresher the better.

None of that means you are an idiot, but I think your idea of what a IIPA is way different from mine or most of the people on the forum.

But the recipe you have will make a tasty beer if you brew it, so if that's what you want - go for it. But if you are asking help with a IIPA recipe then all the advice given here sound. And FWIW a IIPA should definitely not have a "big, sweet mouthfeel".... Least, not the ones I care for. Think IIPA as a deceivingly high gravity session beer. It should be fairly dry and surprisingly drinkable for the gravity.

Going Pro / Starting a brewery
« on: March 05, 2013, 06:51:19 AM »
Agree, you have to have strong marketing. don't know that I agree that "any brewer on this board could make great commercial beer... Just sayin'. ;)

hehe that's why i said 90%!! :D

There's some damn good brewers on the forum, don't get me wrong, but I don't even believe 90% of commercial breweries out there are making "great commercial beer"....

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 05:03:05 AM »
An IIPA is a hop showcase, plain and simple. It''s not about balance, it's about hops. If you cant afford to go absolutely  crazy with your hops addition I'd look too scaling back down to IPA or just brew a barley wine.

Also, what's the wheat in there for? Not that it will hurt but it ain't really there for anything either. If it is for head retention hops actually have better head forming qualities than wheat.

Going Pro / Starting a brewery
« on: March 04, 2013, 04:40:29 PM »
Agree, you have to have strong marketing. don't know that I agree that "any brewer on this board could make great commercial beer... Just sayin'. ;)

Going Pro / Starting a brewery
« on: March 04, 2013, 09:24:36 AM »
Fwiw in certainly not implying starting tiny isn't doable because I'm testament that it is. All I'm saying is be prepared for a lot of work and no money. It wasn't until ver recently, like the last 6 months, that I felt like I was really running a brewery I could feel proud of, and not because of the beer quality but because of the amount of labor I was investing for such an insignificant amount of beer but if you Re willing to put in the labor - and you have solid recipes and make great beer - you can make it work.

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