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Messages - majorvices

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4066
Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 09:36:06 AM »
Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  ;) so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

4067
Other Fermentables / Plumb wine
« on: June 08, 2012, 07:02:04 AM »
I have not made any homemade wine since before I started brewing. Don't really have a good wine making book yet but have decided to used this recipe. http://www.morewinemaking.com/public/pdf/PWR.pdf

Any thoughts? Tips? Better recipe? What about adding pits to the must? I know some pits hide traces of carcinogens.  All help appreciated.

4068
Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 07, 2012, 05:25:44 PM »
Thanks, I'll remember that. Never knew that was the key.

4069
All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 04:21:50 PM »
I ran a very small pro brew system (a little under 3 bbls) for about a year and batch sparge every batch out of it because at that size it was easier and never had a problem.

4070
Beer Recipes / Re: Wooden Barrel Brewing
« on: June 07, 2012, 05:43:02 AM »
Also, if you are really a stubborn German boy you would most certainly not be serving a porter or stout for Oktoberfest. Just sayin'.  ;)

4071
Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 06, 2012, 05:36:21 PM »
5.2-5.4 is the range you should shoot for for best conversion - note that this is assuming the mash is cooled to 60-70 degrees.

4072
Ingredients / Re: Jasmine Rice in a beer?
« on: June 06, 2012, 10:12:10 AM »
I use lime leaves in my Belgian white and I find they go very well with that style of beer, I really like the subtlety of citrus they add. I tried jasmine in a beer (not the rice) and had to use a lot and the flavor was rather subdued - wasn't sure I really loved it in the style I used but it is something I plan to return to again at some point.

4073
Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 06, 2012, 06:48:13 AM »
Acidulated malt is only used to adjust the pH. I doubt you would want to use it to add any tartness. I would go with yeast selection for tartness.

For pH adjustment I actually find it easier to simply use lactic acid or salts. Acidulated malt was basically invented by German brewers to adjust pH while keeping in bounds of rhineheitsgebot, since they would  not be allowed to add acid.

4074
Beer Recipes / Re: Peaches anyone?
« on: June 05, 2012, 08:19:55 PM »
Everything I have read and heard says they are very difficult to brew with and that the flavor is hard to maintain through the finished beer. Supposedly apricots are the better choice.

4075
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 06:36:15 AM »
58 seems tobe the sweet pot on this strain for starting out. Be sure you ramp it up over 62 after a few days or it has a tendency to stall.

4076
Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 03, 2012, 08:12:16 AM »
Really? I think it is very tart. Just don't enjoy the results from that yeast, and the tartness is part of my dissatisfaction.

4077
Beer Recipes / Tri-Rye Rye Wine
« on: June 02, 2012, 09:17:04 AM »
It'll be interesting to see if the fruity hops play well with the bbl character. Personally, I'd play it safe and go with neutral hops. But I'm a wimp like that. ;)

4078
All Things Food / MudBugs (Pic)
« on: June 02, 2012, 08:29:33 AM »
Before the gulf oil spill there was a place near me that did awesome crawfish boils when in season. Guy was  Louisiana native. Little hole in the wall. Really miss that place.

4079
Yeast and Fermentation / WB-06 finishing sour in wheat beers
« on: June 02, 2012, 08:18:40 AM »
I have never had great results with that strain. Stick with liquid strain.

4080
Going Pro / Typical brewers salary?
« on: June 02, 2012, 08:16:40 AM »
Fwiw I always appreciate devils advocate.

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