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Messages - majorvices

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4051
Going Pro / Fermentation Temperature Control
« on: May 24, 2013, 07:09:05 AM »
So, back to my earlier advice. The easiest way to have exact temp control is to make the room cold and use a digital johnson or ranco temp controller set to heat and wrap each fermentor with heat wrap and use a thermowell. In my cold room, set at ambient 34 degrees, I can ferment a lager at 50 or a saison at 80. Works like a charm. I used to ferment 3 bbl plastic conicals this way.

4052
The Pub / West Sixth vs Magic Hat
« on: May 23, 2013, 07:57:48 AM »
Yeah, the point isn't that people know the difference between a 6 and a 9, it's how confusable the identity of the brands are. I highly doubt the defending brewery in question legitimately tried to copy MH design (though, if the designer didn't do it intentionally, he/she most certainly did it subliminally. I have caught myself doing this often. Design something, then realize it looks a lot like another design I had not intended to copy.)

It's not going to matter what 20% of the people think, or that MH makes crappy beer. All that is going to matter is what the attorney shows the judge - and any high dollar attorney worth his salt will easily be able to prove a case here that these brand logos are confusable. 

4053
The Pub / Re: West Sixth vs Magic Hat
« on: May 23, 2013, 06:39:44 AM »
Maybe it's the engineer in me...

I absolutely agree that's a problem. ;)

4054
General Homebrew Discussion / Re: Any Hope?? Not much fermentation
« on: May 23, 2013, 05:56:17 AM »
I have never had a beer that smelled awful that I could drink. You put your nose in the glass every sip. If you have to hold your nose to drink it you are drinking bad beer. Just sayin'.

4055
The Pub / Re: West Sixth vs Magic Hat
« on: May 23, 2013, 05:44:16 AM »
As a graphic designer of over 20 years, I can assure you that those two logos are way too close and MH is going to win this law suit. I once got a cease and desist order direct from Harley Davidson's attorney. Highlight of my graphics career, trust me. ;) But all the attorney has to do is show the judge that the two logos can be mistaken as related to each other and the plaintiff wins the case. Sure, If I could have afforded a high dollar attorney I could have made a case. BUt me against HD? Not a chance.

Same story here. And if you don't think those logos are eerily similar you are looking at them through you a$%*H*((.... just sayin....

4056
General Homebrew Discussion / Wrong?
« on: May 22, 2013, 03:59:29 PM »
If you enjoy it, it's all good, bro!

4057
Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 08:23:30 AM »
Only rehydrate on beers over 1.065. I've pretty much switched my IPA and IIPA over to US-05 because I am using WY1007 on my other styles and I don't care for it as much in IPA/IIPA.

Have you ever used K-97? It's really nice, along the same lines as 1007.

No. I have wanted to, but haven't. I'm working on putting back together my old 1 bbl system as a pilot system. I'm going to have the liberty to try lots of new stuff soon, hopefully. (Well, new to me).

4058
Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 06:20:52 AM »
Only rehydrate on beers over 1.065. I've pretty much switched my IPA and IIPA over to US-05 because I am using WY1007 on my other styles and I don't care for it as much in IPA/IIPA.

I've been using the WY saison strain but last winter when I went to make my Saison Noel I was told by WY that it was 4 weeks out. Guess people don't use that strain much in winter, so I'm happy to have a dry yeast option.

4059
Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 04:48:17 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

Glad to hear that. I have a brick at the brewery that I have been planning to use but been skeered.

4060
General Homebrew Discussion / First beer taste
« on: May 22, 2013, 04:45:36 AM »
Give it time. I usually check my bottles every week to see what's going on. It might be drinkable at 3 weeks, but I'll never share with friends before 4. 5 weeks is usually perfect, in my opinion (depending on the beer, of course - some may need even more time).
It'll be different depending on your brewing practices and your tastes. Most of my beer is ready to go within 3-4 weeks of brewday. That said, I'm not naturally carbbing.

4061
Yeast and Fermentation / Re pitching chico/1056 from local brewery
« on: May 22, 2013, 01:00:39 AM »
You are probably fine up to a month but the sooner you use it the better. I'd use MrMalty.com yeast calculator and put the yeast harvest date in there and go from there. You are better off slightly overpitching than underpitching, but try not to massively overpitch. You shouldn't need a starter if you use the yeast within a month, but again,the sooner you use it the better!

4062
General Homebrew Discussion / Any Hope?? Not much fermentation
« on: May 21, 2013, 07:09:17 PM »
My advice is just let go and dump it! Life's too short to suffer though bad beer. Id rather drink bud than suffer though a screwed up batch you made obvious mistakes on that "smells awful". Dump that crap and move on! You won't get better advice than that. Trust me, it's way more work to save than to re brew.

4063
General Homebrew Discussion / Re: First beer taste
« on: May 21, 2013, 06:04:55 PM »
We are not done. We are never done. These little tangents are where you can really learn something so, pay attention, son.  ;)

If you are bottling, and you are not filling from a carbonated keg, you are bottle conditioning. Regardless, if you are not filtering, you are going to have yeast on the bottom of the bottle, and the beers I brew rarely require more than a week or two of cold conditioning.

4064
The Pub / Heading my way
« on: May 21, 2013, 07:32:44 AM »
Reminded me of the tornados that hit Alabama a couple years ago last April. Had to flee the brewery, one hit my kids school then the next one wiped out electricity for a week.

Thoughts and prayers with all on OK and about.

4065
General Homebrew Discussion / First beer taste
« on: May 21, 2013, 05:46:07 AM »
Ok, apparently I'm ignorant of the benefits of tasting beer throughout the process. Please educate me.

I used to taste throughout, but I really dislike it all until the final product... Which then tastes very good. I would work myself up over pre-finished product tasting to the point where I quit doing it.

Thanks for feedback

Well, for one if there's diacetyl you can take steps to fix that before packaging. Sulfur, too. By tasting throughout the process you can pin point where something may be going wrong. I once had a beer that got burned on an electric element (electric kettle). Obvious smoke character in the beer, think ashtray. I tasted it coming out of the fermentor and had no idea at first what it was. Pedio can be smoky and rank, so I thought it may have been an infection. Had I tasted the cool wort I would have known right there and then not to even bother filling the fermentor. But what ended up happening was I brewed it again and had the exact same problem and only then pin pointed that my element was too close to the bottom of my kettle and was scorching. Would have been much better off had I just tasted the wort and dumped it without pitching the yeast in the first place, let alone take up two weeks in the fermentor, then wasting another brewday/batch ingredients.

I can taste a beer coming out of the fermentor and tell by taste or smell if I should even bother to rack it to bright. I can taste it and tell if I should bother to harvest yeast. Plus, if I taste it and it is good fresh from fermentor I can tell if there was a problem (like oxidation) picked up after fermentation.

Just knowing your beer from start to finish is important to craft in general. Knowing what is happening at every stage. Why would you rely on anything else but taste (and smell) for that? I can understand where you are coming from on saying that you get worried if there is an off flavor, but IMO you are better off learning how to taste the beer right out of the fermentor. It's part of mastering the craft - in my opinion, of course.

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