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Messages - majorvices

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3961
The Pub / Re: Beer drinking king dies in competition tragedy
« on: July 21, 2013, 12:37:24 PM »
I hope that some good can come of this by people realizing what a stupid f##king thing it was to do in the first place.

Yeah, I'm no stranger to overdoing it once in a while but I never understood drinking "competitions". That's not enjoyable to me, and enjoying yourself should be the whole point in drinking.

3962
The Pub / Re: Beer drinking king dies in competition tragedy
« on: July 20, 2013, 11:00:34 AM »
I love the quote in the comments "European beer is so much stronger than American beer, better, too.".

But, as was also mentioned, drinking that much of anything in 20 minutes is seriously dangerous. Let alone beer.

3963
Beer Recipes / Re: Golden Ale Recipe
« on: July 20, 2013, 12:14:39 AM »
Don't have a recipe in front of me but golden ale is pretty easy. 2 row base (you can blend in some maris otter if you like), little 20L crystal, maybe a bit of Munich or Vienna, blend it all on your recipe formulator till you get the color you want, bitterness around 18-24 BUs and a noble type aroma hop. American Ale yeast or German Ale yeast. Ferment on the cooler side. Bingo!

This actually sounds pretty tasty!

Thanks! If you brew it post the recipe! :)

3964
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 19, 2013, 05:16:09 PM »
I truly married an angel. Or maybe it's just I'm that good in the sack.

I vote for married an angel.  ;)

It's always black and white with you! :P

It's more that the other choice was so unbelievable....

With that attitude guess you won't be finding out.

3965
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 19, 2013, 03:40:02 PM »
I truly married an angel. Or maybe it's just I'm that good in the sack.

I vote for married an angel.  ;)

It's always black and white with you! :P

3966
Beer Recipes / Re: Golden Ale Recipe
« on: July 19, 2013, 01:47:24 PM »
Oh, and #4) monitor pH. Depending on your water you may need to acidifying your mash some. Little lactic acid and calcium chloride will do the trick. Kind of on the same lines: Water could be an issue and RO water may be necessary to blend with your tap or build from scratch, depends on your source. For me, to make a good pale beer I'm best off blending my tap 40:60 Tap:RO (have to add a little calcium back). But I can get the pH right and make a passable very pale beer with acid and calcium chloride and 100% tap water.


When you say RO water, what does that mean? I never use my tap water because I am not a fan of the flavor. for my extract batches I have always used distilled, but I know that is a bad idea for full grain so I was just planning on getting spring water, but I really have no idea the chemical makeup of what I buy. I was hoping my lhbs could give me an idea.

Yeah, RO is similar to distilled. Little more mineral content depending on the RO system that is being used. Heck of a lot cheaper than distilled. But if you are using distilled you should be able to use some simple calculations to get your water up to what you need for a pale, clear colorer beer. Main thing you want to target is about 50 ppms of calcium. You want to have at least that for yeast health and enzyme activity. I don't think you will have any problems making a nice Golden Ale with this route.

3967
Beer Recipes / Re: Golden Ale Recipe
« on: July 19, 2013, 03:39:50 AM »
I think light flavored beers are easy enough. Three rules. Pitch enough yeast. Aerate well. Pitch and ferment cool. Oh, and #4) monitor pH. Depending on your water you may need to acidifying your mash some. Little lactic acid and calcium chloride will do the trick. Kind of on the same lines: Water could be an issue and RO water may be necessary to blend with your tap or build from scratch, depends on your source. For me, to make a good pale beer I'm best off blending my tap 40:60 Tap:RO (have to add a little calcium back). But I can get the pH right and make a passable very pale beer with acid and calcium chloride and 100% tap water.

Nailing your pH will help assist in crystal clear beer for any style, but it becomes very critical with very pale beer.

3968
Beer Recipes / Re: Golden Ale Recipe
« on: July 19, 2013, 03:37:26 AM »
I think light flavored beers are easy enough. Three rules. Pitch enough yeast. Aerate well. Pitch and ferment cool. Oh, and #4) monitor pH. Depending on your water you may need to acidifying your mash some. Little lactic acid and calcium chloride will do the trick. Kind of on the same lines: Water could be an issue and RO water may be necessary to blend with your tap or build from scratch, depends on your source. For me, to make a good pale beer I'm best off blending my tap 40:60 Tap:RO (have to add a little calcium back). But I can get the pH right and make a passable very pale beer with acid and calcium chloride and 100% tap water.

Nailing your pH will help assist in crystal clear beer for any style, but it becomes very critical with very pale beer.

3969
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 19, 2013, 03:19:06 AM »
I guess it's almost embarrassing to say that at the height of my home brewing days I had three 14 cubic foot chest freezers (one of them for serving) not to mention carboys laid out fermenting on basement floor. That doesn't even include when I added the three 55 gallon vessel brew system on back porch and upright freezer with 42 gallon blichman conical in garage. Though I at least didn't exclusively pay for all that and it was only there 4 or 5 months.

Don't have any of that now. Nearly no brewing supplies in the house (I do a little fruit wine now here and there but nothing like home brewing). Course we had to invest a large chunk of our life savings to move it all out of the house and into the brewery.

I truly married an angel. Or maybe it's just I'm that good in the sack.

3970
Beer Recipes / Re: Golden Ale Recipe
« on: July 19, 2013, 02:19:30 AM »
Don't have a recipe in front of me but golden ale is pretty easy. 2 row base (you can blend in some maris otter if you like), little 20L crystal, maybe a bit of Munich or Vienna, blend it all on your recipe formulator till you get the color you want, bitterness around 18-24 BUs and a noble type aroma hop. American Ale yeast or German Ale yeast. Ferment on the cooler side. Bingo!

3971
General Homebrew Discussion / Re: Oxyclean and Therminator
« on: July 19, 2013, 02:11:53 AM »
Yeah, the oxidative agent in PBW is, if not the same, very chemically close to oxiclean. FTR you can make homemade PBW by blending oxiclean and TSP substitute. Can't remember the ratio off hand but I think it is 2 parts oxygen cleaner to one part TSP substitute.

3972
Yeast and Fermentation / Re: yeast under pressure
« on: July 18, 2013, 09:55:22 PM »
Too much pressure can damage the yeast, but some breweries ferment under some pressure to minimize ester development. Sounds like you probably caught it in time to save the batch, and the tank (assuming you don't have a pressure reliefe valve).

3973
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 18, 2013, 09:39:52 PM »
Why should farmers get more lenient "brewery" regulations that the rest of the people living in NJ?

3974
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 18, 2013, 04:57:06 PM »
I pitch at 64 and never go higher than 68.

3975
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 18, 2013, 03:12:00 PM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

This has been my experience as well.  I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s.  It does fade with age somewhat though.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.

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