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Messages - majorvices

Pages: 1 ... 270 271 [272] 273 274 ... 559
4066
Ingredients / midnight wheat yield
« on: January 02, 2013, 10:00:20 AM »
Yeah, it's mostly just a color malt. I can't see that you would add so much that it would matter one way or the other.

4067
General Homebrew Discussion / Hop Pellets
« on: January 02, 2013, 09:01:58 AM »
but ... why would you need a filter in a BK?

4068
General Homebrew Discussion / Hop Pellets
« on: January 02, 2013, 07:50:25 AM »
For hop pellets there is no reason not to put the directly in the kettle. No bag or gadgets needed!!!

4069
General Homebrew Discussion / Growth of Homebrewing/Microbreweries
« on: January 01, 2013, 05:56:20 PM »
Yeah, talking about a tap room or a pub I think you can make it work on a much smaller system. I don't have experience with that yet (though we plan on opening a new facility in 12-18 months and it will definitely have a tasting room - and hopefully a biergarten :) ). But from a pure production standpoint with low overhead I have seen profit making possibilities at the 10-15 bbl capacity level., At the 30 bbl level we could make some decent money. Problem is we start running out of space and next step up means larger overhead. But the tap room should take care of that.

4070
Ingredients / Too much lactic acid?
« on: January 01, 2013, 05:42:34 PM »

I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???

Do pragmatist beatniks follow the R-hgbot?  Other than the hocus pocus, lactic acid should be the same.


I don't know, the more I get into this the more I believe in hocus pocus. ;)

4071
Ingredients / Too much lactic acid?
« on: January 01, 2013, 04:08:21 PM »
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.

Yeah, that's what it says.  I'm not as concerned about the pH as the taste threshold.  Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH?

No, you won't taste sourness from that amount of Lactic acid.  If anything, it adds to the "german flavor".

Anywhere from 2 to 3% acid malt is common in German light lagers.  If you download Kai's water calculator spreadsheet, there is an option to enter either ml of lactic acid or % grist as acid malt.  I'm pretty sure what you're using is within this range.

I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???

4072
The Pub / Happy New Year
« on: January 01, 2013, 09:23:11 AM »
Happy new year!

I opened a barley wine I made back in 2007 last night, last 22 oz bottle I had on hand. I was very happy with how well it aged. I have 2  twelve oz bottles left and tempted to open another one this morning. :)

Makes me want to break open the home brewing gear and fire up a batch to age!

4073
General Homebrew Discussion / Growth of Homebrewing/Microbreweries
« on: January 01, 2013, 08:59:44 AM »
I think a lot of nanos and picos will fold when people realize how much work it is for little to no return on investment. These teeny breweries are responsible for a lot of the growth in the industry.

Don't get me wrong, I want them to succeed . But after running a "barely" 3 bbl brewery for most of a year (and a 1.5 bbl brewery before that) I can't see how brewers can stay in business at that size without growing regardless of the quality they produce.

4074
General Homebrew Discussion / Growth of Homebrewing/Microbreweries
« on: December 31, 2012, 09:59:06 AM »
It's pretty amazing how many homebrewers on this forum have opened a brewery or turned pro since the forum opened. I was in the process of opening my brewery when this forum went live and I can think of at least 4 people on this forum who have opened (or in the process of opening) a brewery and a few others who are brewing professionally.

Likewise, here in north Alabama, when I planned to open this brewery there was one local brewery (making pretty bad beer) and by the time I opened two other breweries beat me to open and several more across the state have opened since. The former, making bad beer, closed it's doors a year after I opened.

There is a very real possibility of a bust happening in the next year or two. While we don't have any signs of slowing as of yet tap space is starting to get really crowded and while the demand for my beer is still high other much larger craft breweries like Bells and Sweet Water are taking over taps with much lower priced products. The bigger you grow, the scarier it gets!

4075
Yeast and Fermentation / Low fermenter temp correction
« on: December 31, 2012, 07:51:40 AM »
I think you will be fine. Warm it up and shake, swirl or reaerate to get yeast back in suspension.

4076
Ingredients / Combination of hops to create an "orange" flavor
« on: December 31, 2012, 06:51:05 AM »
I don't find any orange flavor in citra. Tastes like "imitation" mango to me. But perhaps the right blend might get you what you are looking for. Amarillo,  ... Maybe a touch of centennial and a hair of citra.

I have used ahtunum before and I can remember it having some slight orange character as well.

4077
Ingredients / Combination of hops to create an "orange" flavor
« on: December 30, 2012, 08:35:11 AM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.

4078
The Pub / Merry Christmas Everybody!!!
« on: December 25, 2012, 10:11:53 AM »
Merry Christmas all! I usually open a bottle or two of Orval on Christmas AM. But I don't have any, gasrhnabit!

4079
Commercial Beer Reviews / Tank #7
« on: December 25, 2012, 10:10:48 AM »
I like it well enough. It's in bottles all over the place down here, not hard to find. We were in helen, GA over the summer and one pub had it on draft by the Liter (which I thought was a little over the top.)

Nice beer overall, but nothing I pick up regularly.

4080
Yeast and Fermentation / Weirdness with Repitched 1214
« on: December 23, 2012, 06:36:57 PM »
I use the strain all the time. Never has it stall. It is a b**** to get to clear though (usually).

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