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Messages - majorvices

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4036
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 28, 2012, 09:03:24 AM »
Signed. 

I will be waiting for the obligatory "Well, I would drop the Crystal malt...." recipe comments.  ;)

 ;D

4037
Yeast and Fermentation / Re: Band Aid Beer
« on: August 28, 2012, 08:53:07 AM »
Quote
4.)  Don't think I underpitched.  Used a 2000ml starter of US-05 (last used about 6 months ago).  Starter smelled a little sour, so decanted. 

Trying to understand this. You made a slurry from a starter of US-05 from 6 months ago? If that is the case then there is a strong possibility that the slurry was just infected with wild yeast, or possibly mutated. I would never use a slurry much older than a few weeks, let alone try to revive one that was 6 months old. If you had slants or froze the yeast in glycerin that would be a different story but you are running a risk with old yeast, starter or no.

Correct.  Harvested the yeast 6 months ago, washed and put in the fridge in a sanitized vial.  Made a starter, chilled, then pitched the contents of the vial and placed on stir plate.  Had a vigorous starter fermentation, but as I said, didn't smell great.  Harvested and washed again after I racked the wheat beer to the keg.  It has a SLIGHT sour/phenolic smell, but otherwise smells like fresh yeast.  I had read on other forums that ppl reuse harvested yeast (with a starter, decanted) up to a year old (?)

Generally you want to handle the yeast as little as possible. You were using old yeast and you washed, made a starter and washed it again. Picking up an infection with all of that would not surprise me much.

And FWIW I have also heard of lots of people using 6 month old slurries, but IMO it is not a recommended practice.

4038
Yeast and Fermentation / Re: Band Aid Beer
« on: August 28, 2012, 05:08:36 AM »
Quote
4.)  Don't think I underpitched.  Used a 2000ml starter of US-05 (last used about 6 months ago).  Starter smelled a little sour, so decanted. 

Trying to understand this. You made a slurry from a starter of US-05 from 6 months ago? If that is the case then there is a strong possibility that the slurry was just infected with wild yeast, or possibly mutated. I would never use a slurry much older than a few weeks, let alone try to revive one that was 6 months old. If you had slants or froze the yeast in glycerin that would be a different story but you are running a risk with old yeast, starter or no.

4039
was the fermentation temp steady? What temp did you start the fermentation at? What temp did you hold the fermentation?

4040
Beer Recipes / Holiday Ale Critique
« on: August 27, 2012, 06:42:48 AM »
Also, if you want to use the Vienna I would recommend using it for at least 40% of the basemalt bill. Otherwise you will just be adding it on a whim.

4041
Beer Recipes / Holiday Ale Critique
« on: August 27, 2012, 06:41:34 AM »
Torrified wheat is not malted, it may aid in head retention. Honestly I doubt you will even notice wether the wheat is in there or not. You could simplify it and leave them both out together. The Vienna (I don't see Munich) is kinda in the same boat. It won't be enough to make any difference. Victory malt adds a toasty complexity, but even then, most people use it to emulate Maris Otter, which you are using already. All of those malts together could definitely add some complexity, but basically what I see in you recipe as the malts that are making a statement is the MO, the Victory,the crystal and the roasted malts. The others you could very easily leave out.

4042
Yeast and Fermentation / Re: WLP029 for wheatwine
« on: August 27, 2012, 05:50:57 AM »
I have experimented a couple times with WLP029 in higher gravity beers and did not like the results. Seems to throw some weird esters.

cool, that's what I was looking for. I guess Errol (A swash buckler) will have to use a different yeast. maybe a weizen yeast. guess I best plan a porter.

I almost didn't want to tell you that because there seems to have been so little experimentation with this strain at higher gravities. But it did not make a beer I enjoyed the two times I tries it, and basically it was all pilsner malt with a portion of sucrose, basically a tripel grain bill and a kolsch yeast (wlp029). Tried two iterations and ended up dumping them both.

4043
Beer Recipes / Re: Holiday Ale Critique
« on: August 27, 2012, 05:45:51 AM »
It's definitely complicated but I can forgive that in a Holiday beer. I think you may want to cut back on the crystal malt a bit. I would personally cut it back to 1 - 1.25 lbs at the most. You may want to increase the ginger some, assuming you are using fresh ginger. 2 tsp of ginger will not show up in that beer. I have not brewed with Cardamon but I have heard that a little goes a long way, instinct tells me you should cut that in half.

4044
Beer Recipes / First Recipe comments....
« on: August 26, 2012, 03:20:24 PM »
Too much crystal malt IMO. I'd cut it in half next time. For my tastes hops and crystal malt sweetness do not go well together.

4045
The Pub / Cell-phone woes
« on: August 26, 2012, 03:09:46 PM »
+1

4046
Yeast and Fermentation / Re: WLP029 for wheatwine
« on: August 26, 2012, 08:03:11 AM »
I have experimented a couple times with WLP029 in higher gravity beers and did not like the results. Seems to throw some weird esters.

4047
General Homebrew Discussion / Re: Fermcap S
« on: August 26, 2012, 07:59:14 AM »
All of this had made up my mind that I will cut back or eliminate my use of Fermcap.  I made beer without it for years and even though it may not be immediately fatal, I have enough health problems already that I don't see the need to be potentially adding any more.

+1 Why take a chance?
Life is full of risks.  I'm convinced that this risk is less than many, and less risky than eating fruit sprayed with pesticide.  But do what works for you, no problem.

Man, I've done sheets of acid, mounds of cocaine and smoked bushels of dope, consumed buckets of pills and literally thousands of gallons of beer and bourbon in my 42 years along with hundreds of cigars. But thankfully I have never consumed more than a dropper full of Fermcap, if that. Whew!  ;)

4048
The Pub / God Speed Neil Armstrong
« on: August 26, 2012, 05:00:31 AM »
Raised a toast to him last night with close friends. RIP.

4049
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 25, 2012, 07:12:03 AM »
sort of on this subject, I'm reading this interview with the guy Obama gave a homebrew beer to recently, and the following section is confusing me...

http://obamafoodorama.blogspot.com/2012/08/meet-brad-magerkurth-man-with-secrets.html

Magerkurth also said that the bottle cap--which carries no marking, such as a Presidential seal--is "bench capped."
How beer bottles are capped is important, to maintain flavor and keep the brew stable. Bench capping allows bottles to be re-used, because the bottle top can be twisted off. It's a more expensive proposition than using a hand capping tool.

"A bench capper is about four hundred bucks," Magerkurth said, implying that the President has a pricey brewing operation.


*********

$400?!  Is this just a confused/uninformed interviewer?  Or a guy who has supposedly homebrewed but never bought/used a bench capper?  I've got one; cost me a little over 40 bucks.  From the pic the homebrew in question certainly does not appear to be a twist-off.


anyway what am I missing?  And if there's some expensive homebrewing gadget I haven't bought yet I need to know.  ;D

thanks--
--Michael

I have a pneumatic capper (at my brewery) that probably cost at least $400. I don't think it is any better than a standard wing or bench capper, but it is a hell of a lot faster.

4050
General Homebrew Discussion / Re: Diacetyl Blindness
« on: August 25, 2012, 05:48:08 AM »
I am very sensitive to diacetyl. Used to be that Redhook ESB was loaded with it, but I don't know if that is the case any longer. I brewed a kolsch a couple months ago that is slightly tainted with diacetyl (it was one that I had trouble raising over 58 degrees due to my weird method of fermenting it in my cold room). I can't drink it. My wife says it is delicious.

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