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Messages - majorvices

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The Pub / Do you hate to be corrected?
« on: May 12, 2013, 11:46:03 AM »
. If ignorance and confirmation bias had a love child, it would be a shared infographic on Facebook.

Priceless! I can't stand it when someone tries to share me a bit of their "wisdom" in email as a tag line. I just can't stand it! STFU up already!

The Pub / Do you hate to be corrected?
« on: May 12, 2013, 10:42:56 AM »
Personally I gave up trying to represent truth to many people on facebook and took them out of my news stream because I don't have an interest in seeing that much crazy and those people don't have an interest in the facts even if it pistolwhipped them in the face.

^This. This may not surprise anyone here, but I tend to speak my mind. If people don't like it, they delete me. If someone is really obtuse and aggressively ignorant on my own feed, I delete them. It all works out in the end.

I don't have a problem with you correcting me, it's that yer such an ass when you do. :P

The Pub / Do you hate to be corrected?
« on: May 12, 2013, 09:08:11 AM »
While I still think ya'll should stay off facebook, there is a definite "right" and "wrong" way to correct someone online. Just posting a link may not seem personal or sensitive or whatever people are looking for. Here's a for instance (kinda): For a long time I used to think emoticons were corny and childish and silly, but then I realized how far they actually go in portraying levity and/or friendliness, etc. So if you say "I'm making a Belgium Ale" I may correct you and tease you a little but if I uase a ;) it makes in all ok. :)

The Pub / Best TV theme song
« on: May 12, 2013, 08:38:32 AM »
Theme to Taxi is still #1. Don't know why you jokers can't figure that out.

The Pub / Do you hate to be corrected?
« on: May 12, 2013, 08:36:32 AM »
You should stay off facebook.

Beer Recipes / Session IPA's
« on: May 12, 2013, 08:35:22 AM »
I used to brew a session helles bock then I realized it was a helles. :D

I think you will be fine, no worries about cracking the bucket/carboy open. You're making beer, not performing heart surgery.

If you had room temps of 74 degrees the beer might very well have finished fermenting. You can add 4-6+ degrees ontop of ambient temps and warmer fermentations, while not making the best beer, will finish out much faster.

Beer Recipes / Session IPA's
« on: May 12, 2013, 04:00:52 AM »
i don't know about brett but i liked session ipas when they were called pale ales.

+1, bwahaha! Very true!

The Pub / A bomber is rarely a good deal
« on: May 11, 2013, 08:32:39 AM »
the thing you guys are forgetting is that beer tastes better out of 22 oz bottles as opposed to 12 oz bottles, hence the price reflection.

Yeast and Fermentation / Hefe yeast in an Imperial Pale Ale recipe?
« on: May 11, 2013, 06:02:21 AM »
I misread this and thought it just said "Imperial Al;e" recipe. I'm not a fan of the cross notes of banana and hops, and while I have not tried it on a IIPA recipe I have done some Belgian Strains with a IIPA grain/hop bill and it is not to my liking. I have not found a commercially developed Belgian/American IPA hybrid that I have truly enjoyed and to my pallet some of the belgian strains share a lot in common with hefeweizen strains, especially when fermenting high gravity worts.

Yeast and Fermentation / Hefe yeast in an Imperial Pale Ale recipe?
« on: May 10, 2013, 08:53:58 PM »
Like a doppelweizen ala Avintinus?

Going Pro / Fermentation Temperature Control
« on: May 10, 2013, 09:12:08 AM »
I have used fermwrap around carboys in a cold room with great success, if you have a cold room you could just go that route.

Yeast and Fermentation / Saison help
« on: May 10, 2013, 07:50:15 AM »
In regards to problems some brewers may have with either strain it's important to give the mash a long (extra long) mash and 146 is a good temp to aim for. Shoot for 90-120 minutes. Limit or exclude any crystal malt. Either strain (565 or 3711) will be capable of hitting 90+% aa with little difficulties under those perimeters.

Yeast and Fermentation / Saison help
« on: May 10, 2013, 07:46:00 AM »
It may be an issue with the Wyeast 3724 but not WLP565 because I usually only see the complaints associated with the Wyeast strain (but that may not be accurate).

I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.

I have noticed a lag with 565, but never had an issue reaching FG or high attenuation. I have heard that 565 is just one of the strains from DuPont and that they actually use a mixed strain so bottle culturing might be different regardless.

I have never had an issue having to age any beer using 565 to mellow and harshness. I do think 3711 attenuates a bit higher than 565 and is easier to work with but there is a very nice fruitiness you get from 565 that you won't get from 3711.

One issue with both strains is they take some time to clear, and 565 can be very stubborn to drop clear.

The Pub / A bomber is rarely a good deal
« on: May 10, 2013, 06:37:59 AM »
Agree with sean (as usual). Also, there's a weird fine line you have to walk on pricing. If you charge too much people will not buy your beer often enough but if you charge too little there is a perception of lower quality. Big breweries can undercut small breweries a little on price, but if they undercut too much the mystique goes away.

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