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Messages - majorvices

Pages: 1 ... 270 271 [272] 273 274 ... 538
4066
Beer Recipes / Roggenbier yeast alternative
« on: August 23, 2012, 07:06:41 PM »
 A roggenalt then! Sounds good to me.

4067
Beer Recipes / Re: Roggenbier yeast alternative
« on: August 23, 2012, 01:25:24 PM »
It's not going to taste anything like a roggenbier if you don't use a hefeweizen type yeast. Might be a tasty beer though. You might consider upping the hops (and adding some flavor/aroma hops) a bit to make the beer a bit more interesting.
This is track I started down.  I've modified the recipe and added more Tettnang to get the IBUs up to ~22 and boosted the Saaz at the end to bolster some aroma. So you think fermenting around 58-60 df would give me a cleaner profile while keeping line with the style?  That makes sense. Decisions, decisions, I love homebrewing.

No. I don't think it will be to style without the clove/bannana. It'll be something else entirely. Maybe you should just brew an alt.  ;)

4068
The Pub / Someone stole a whole canning line
« on: August 23, 2012, 06:36:00 AM »
How do you fake a fire? cardboard cutouts of flames?

 ;D ;D

LOL. More evidence that I should abstain from posting before my second cup of coffee. :)

4069
Kegging and Bottling / no carbonation
« on: August 23, 2012, 04:44:46 AM »
I would follow my advice above. Reyeast with some dry yeast, rehydrating a pack of USo5 and add a dropper full to each bottle and recap. If possible warm to mid 70's for 7-10 days. I bet they carb up.

4070
The Pub / Someone stole a whole canning line
« on: August 23, 2012, 04:39:53 AM »
Insurance scam.

Aren't we Mr. Skeptical. ;) Besides, anyone who owns a brewery knows that you fake a fire for insurance scams. (Lord I hope that doest come back to bite my ass!)

4071
Beer Recipes / Roggenbier yeast alternative
« on: August 23, 2012, 04:35:18 AM »
It's not going to taste anything like a roggenbier if you don't use a hefeweizen type yeast. Might be a tasty beer though. You might consider upping the hops (and adding some flavor/aroma hops) a bit to make the beer a bit more interesting.

4072
Ingredients / cedar chips
« on: August 23, 2012, 04:31:45 AM »
what about the planks for cooking salmon? I see those in the grocery store by the grilling stuff.

4073
General Homebrew Discussion / Dry moss?
« on: August 22, 2012, 06:48:57 PM »
nope. it needs to be boiled. IM helps to drop out hot break, mostly. It works in the kettle but won't work on finished beer. If you have a yeast haze you can add some fining agents like gelatin or Biofine clear, which works well. Not sure of any way to drop out a protein haze post fermentation, though.

FWIW I like my American IPAs to have a bit of haze. Not a hefeweizen haze, but a slight haze from the hop resins. In fact, if an IPA gets too clear it usually loses much hop aroma and flavor as fining agents can cause the yeast to pull out the hop resins. If it is cloudy but tastes good you may want to just leave it alone.

4074
The Pub / Re: Someone stole a whole canning line
« on: August 22, 2012, 03:19:26 PM »
I hope they catch those despicable scum bags!

4075
General Homebrew Discussion / 2012 Conference Seminars Now Available
« on: August 22, 2012, 12:01:31 PM »


Thanks for this great service to those of us not fortunate enough to have attended the NHC.

And for those of us who where fortunate enough but the details remain .... hazy. ;)

4076
General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 22, 2012, 10:21:47 AM »
Awesome! Thanks!

4077
General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 22, 2012, 09:03:44 AM »
Now if I could only find my AHA card. Is the ID on the Zymurgy cover per chance?

4078
Yeast and Fermentation / New Wort over an active yeast cake
« on: August 22, 2012, 07:27:59 AM »
My own experience is that I far prefer the results from using only part of a yeast slurry over using the whole thing in most circumstances.  I split the slurry into 2 or 3 containers when I save it.  The only time I use the whole thing is when I make an extremely high OG beer, say over 1.090.

Denny - I haven't pitched on a cake before, but I plan to use a 1.057 ESB cake for a 1.100 Barleywine soon.  Based on other things I've read, I was thinking of only using half the cake to avoid overpitching and massive blowoff.  So do you think using the whole cake is the best plan?

Go to www.mrmalty.com. Use the calculator to get an idea how much yeast you need. Harvest slurry in mason jars and dump the amount you need into fermenter. But half the slurry is probably about right. You would not need the entire slurry.

4080
Yeast and Fermentation / New Wort over an active yeast cake
« on: August 22, 2012, 04:56:33 AM »
Update:
After a day of brewing in 100F heat, the wort ended flowing on top of the yeast at about 85F...it started bubbling as soon as it hit the yeast....then I transported it to a fermentation fridge across town....(this goes against all my brewing practices BTW)....plus it came out at a lower gravity than expected, about 1.040 (I was thinking I'd get at least 1.050!) - it was just a weird brew day altogether!

Guess what....this beer turned out superb...one of my best APA's ever....maybe it was the whole Citra dry hops, or that little bit of Gypsum I threw in, but I'm really happy with the results!  Hope I can repeat them....!

85 degrees?! Another good reason to run off, cool your wort to proper pitching temps and pitch a proper amount of yeast. How's your head retention on this batch? I recon if you got it cooled down quick enough you kept the fusels at a minimum but I still have to wonder that no matter how well the beer turned out if it could have even been better had you cooled your wort first to 70 degrees and pitched only a quarter of the slurry.

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