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Messages - majorvices

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4006
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 06:01:06 AM »

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???


And lots of help pointing him in the right direction. Don't focus directly on the negative. Read through the thread and you will lots of very good suggestions.

As far as your recipe goes, +1 one on tschmidlin comments. You need flaked maize and a mini mash. Corn sugar is not the same thing at all. And noble hops over C hops. The recipe you posted may make an "OK" beer, but there are others in this thread that would get the OP closer to mexican lager.

As far as your comments that "American uses rice and cervesa uses corn" - Some American breweries use rice, some use corn. The point is that there is not a lot of difference between the two, as far as pale lagers go.

AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya'll can scoff all you want, I don't care.  :)

4007
General Homebrew Discussion / Re: Kolsch question
« on: April 05, 2011, 05:29:15 AM »
With today's malts single infusion is generally fine. I only ever single infuse mine at around 150-152. The 3 tricky parts are 1) getting the pH right on the mash (not a problem if you brew extract, but in that case go with 100% German pils extract 2) Pitching enough yeast - you need a pitch larger than a standard ale, but not quite as big as a lager, see pitching calc  www.mrmalty.com for more info) and 3) temp control - you need to ferment in the high 50's, very low 60s. Also, as a little something extra, the ability to resist the temptation to 'much up" the recipe. 100% pils is you base recipe. A little munich or wheat can work but nothing else really is needed.

4008
Yeast and Fermentation / Re: Conical fermenter HELP
« on: April 04, 2011, 08:31:13 AM »
So I was to hungover to brew today so next Sunday will be the maiden voyage. Everything looks good, all seals hold, all controls work. Built an easily cleaned transfer line with quick disconnects. The conical is awesome. can't wait to use it.

weak.

4009
General Homebrew Discussion / Re: What does oxidized beer taste like?
« on: April 03, 2011, 05:19:23 PM »
Good stuff - I think I know exactly what you guys are talking about.

4010
General Homebrew Discussion / Re: What does oxidized beer taste like?
« on: April 03, 2011, 02:15:06 PM »
  to me it is just a stale taste.

If it is quick oxidation this is what I get as well. The longer it develops the more "sherry wine" like it gets. The wet cardboard is a decent analogy as well.

4011
All Grain Brewing / Re: 2.5 hour mash ?
« on: April 03, 2011, 11:59:36 AM »
With today's malts a 45-60 minute malt is perfectly adequate (20-30 minutes in many cases) - but a longer mash won't hurt and may increase you efficiency if you can keep the temp steady. If the temp drop lower for an extended period you could get a drier beer than intended. I don't think that enzymes get denatured very quickly at mash temps.

FWIW I mash my tripel for 90-120 minutes and get very high efficiency. Or, at least a few points higher than normal.

4012
Yeast and Fermentation / Re: Dry Yeast Activation
« on: April 03, 2011, 07:42:47 AM »
  Can you use wort?  Sure.

If you are going to use wort you may as well just sprinkle it on the top of the beer, no? The whole point about rehydrating is to ensure the cells "pop" back into shape, and that is theoretically better with plain H2O.

That said, curious about this "GO-FERM" - any info on that?

4013
Ingredients / Re: LHBS oak chip alternatives
« on: April 03, 2011, 07:29:55 AM »
I personally don't care for the Jai Alai - too sweet for me. That said, we are talking IIPA, not IPA. IPA can pair well with oak, especially sweeter style. In fact, for a sweeter style like the Jai Alai the tannins in oak can actually improve the beer for my tastes because your taste buds perceive it as drier.

I know a lot of people put oak in their IIPAs as well. Just not to my liking. When I have an Imperial IPA I want it to be entirely a showcase for hops. Anything else just gets in my way. Just my opinion. To each his own.

4014
General Homebrew Discussion / Re: have you had a chemay?
« on: April 03, 2011, 04:55:14 AM »
I try to start it even a bit lower, like 60-62.

That's cool, (no pun intended  :D ) I'll give that a shot on my tripel to see if I like the improvements. WLP500 doesn;t get a lot of love but I find it is a very nice strain for Wit styles and it is a solid work horse and no fuss strain for higher gravity belgians as well, but it does have a tendency to throw some banana.

4015
Ingredients / Re: LHBS oak chip alternatives
« on: April 03, 2011, 04:43:54 AM »
I wouold personally look at it as a fortuitous sign from the beer gods. Oak flavor is just going to make a mess of a IIPA. A IIPA should be all about the hops. My .02.  ;)

4016
The Pub / Re: Latest brewing innovation
« on: April 02, 2011, 09:38:49 AM »
Hmmm what day is it?

Yeah, I don't believe a word Major says since he almost ruined a batch of my beer with his "sea monkey aeration" technique.  ::)

Ahhh - the sea monkey aerating technique was a good one. And I can take full credit for that!  ;D

4017
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 02, 2011, 09:31:34 AM »
Not quite 5%. Seemed to be enough, though a little more may get you closer, depending on what you are going for. It was a one time shot and I have not attempted to dial it in. But IME that would be a good starting point.

4018
General Homebrew Discussion / Re: have you had a chemay?
« on: April 02, 2011, 08:59:36 AM »
But not too hot, or it will taste like bananas and nail polish remover.

Absofreakinlutely!  When I see people talk about running this yeast in the upper 60s or 70s I cringe.

I start it at around 64 and then finish it off around 68. The first time I brewed it I pitched at 68 and fermented around 72-74 and was not happy with the results.

4019
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 02, 2011, 08:25:47 AM »
Without a doubt I am nutz.  ;) Still swear I get a biscuity-butterscotch flavor from using MO as a basemalt though. Like I said, its not diacetyl. It just kinda reminds me of diacetyl.

For instance, I brewed an all MO single hopped beer 4 weeks ago. Then, same recipe but used regular 2 row and subbed in some Victory (was out of MO). Beer is very similar and still get some of the biscuit but not the sharp (though subtle) butterscotch type taste.

And I have ruled out infection (if any of you are thinking I am overlooking something) because I am pitching the same strain into an Alt (with obviously no MO) and am not getting any butterscotch-type flavors at all.

4020
General Homebrew Discussion / Re: have you had a chemay?
« on: April 02, 2011, 07:40:35 AM »
Or WLP500 ....

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