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Messages - majorvices

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Yeast and Fermentation / Re: Lager - oxygenation woes
« on: July 28, 2013, 01:54:46 PM »
I think you can aerate up to 24 hours after with no problems.

The Pub / Re: Awkward Band photos
« on: July 28, 2013, 01:48:04 PM »
Reminds me of the "worst album covers". WARNING: There is a cover here with some female nudity. Nothing crazy but may NBSFW or younger family members.

The Pub / Re: I like>>>>
« on: July 28, 2013, 01:33:07 PM »
I've seen a lot more turtles this year than the last several years. Always enjoy encountering them on my hikes. I like seeing snakes, too. Almost stepped on a huge rattler last year. Like seeing them, don't want to step on one. Truth.

Edit: As if on cue just got back from walking the dogs and saw another turtle this morning. Box turtle crossing the road.

The Pub / Re: Budweiser Isn't what it used to be...?
« on: July 28, 2013, 01:30:34 PM »
I'm sure Bud has changed over the years. But my hunch is the biggest change has been your dad's taste buds. ;)

Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 01:26:02 PM »
Went back and reread the article. The author claims Guinness uses HFCS but what is his source? As far as that goes, Pepsi is made by martians. It's true, you read it here. folks.

Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 01:22:56 PM »
Fears of GMO and HFCS are over hyped IMO.

Ingredients / Re: Green tea Saison
« on: July 28, 2013, 01:20:48 PM »
So, what a disaster! First batch I have made on my homebrew system in months. And I forgot to make pH adjustments for a very pale beer. Just forgot, until I noticed I didn't have any hot break. "Oh crap, forgot lactic and calcium chloride". Added a little lactic to boil but never got much break. Missed OG by 8 points. Put work in fermentation chamber to chill to pitching temps and when I came in next morning the Ranco malfunctioned and froze the wort. Seriously. Guess I'll take another stab at it next week. Wack!

Yeast and Fermentation / Re: Lager - oxygenation woes
« on: July 28, 2013, 01:02:59 PM »
No other means to aerate? I imagine you were another minute away from saturation.

General Homebrew Discussion / Re: advice on dry hopping
« on: July 28, 2013, 01:01:14 PM »
I know you say you prefer whole hops, and that's a personal preference. I much prefer pellets. IME they stay fresher longer than whole hops and have less grassy and veg flavors. They are also a thousand times easier to use than whole hops. No need to bag them, just dump them in the PRIMARY after fermentation is finished. They will drop down to bottom of fermentor and you can siphon off the yeast/hops/trub. Problem solved.

And I know it is not in your topic as a question but if you are not able to purge your secondary with Co2 then don't use a secondary. Racking a finished beer into a unpurged secondary will cause way more harm than good. Dry hop in the primary after most of the yeast has dropped out.

The Pub / Re: Awkward Band photos
« on: July 27, 2013, 07:20:35 PM »
Bwhaha! Good post.

No reason why not that I can think of.

Another option that worked for me with whole hops is a stainless braid ala denny conn style batch sparge (water return line.) I did have it clog once on a massive DIPA, but aside from that it always worked well.

The Pub / Re: Good old days
« on: July 27, 2013, 01:22:13 PM »
Having had a roommate who went to Penn State, the case of 24 7-ounce Rolling Rock Beers served at a certain bar is such an anomaly from the real world, you should develop arguments on real world topics, of which they are plenty of them to debate.

Yep. Used to get a "bucket of ponies", 7 oz Rolling Rocks in a metal bucket of ice to share with friends. Those were some fun times. And regardless of whatever beer snobbery BS I may now presume, those ice cold 7 oz bottles of RR were delicious.

Ingredients / Re: Green tea Saison
« on: July 26, 2013, 05:56:29 PM »

All Things Food / Re: Pickles and other fermented foods
« on: July 26, 2013, 04:50:54 PM »
Any chile pepper ought to work. I found jalapeno based sauce to be fairly mild and a combo of serranos and habaneros not as hot as hoped for. I eat a lot of hot spicy food so YMMV.

I figured the technique out after researching Tabasco sauce. They are very open about what they do so I condensed their method to a practical time frame. The sauce is green and awesome!

Tabasco is barrel-aged, right? Ever thought of throwing an oak cube or two in for an extended secondary?

I was thinking the same thing! Not sure how much oak flavor is in Tabasco though but be cool experiment.

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