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Messages - majorvices

Pages: 1 ... 270 271 [272] 273 274 ... 596
Yeast and Fermentation / can you repair a beer
« on: May 28, 2013, 05:40:47 PM »
Preboil, mine is always high, but the wort runs into the kettle through the bottom so that kind of makes sense.  Nothing like having your gravity drop after boiling for an hour . . . now I take a reading after the hot break to gauge where it is, it has been mixed enough by then to give me a reliable number.


The Pub / Good day
« on: May 28, 2013, 02:28:17 PM »
I'm probably going to get a Komodo this summer. But the brinkman works ok. Just plan about 9+ hours for a pork shoulder. Yer gonna have to build the fire again at least once and that means tearing the whole thing apart. Otherwise u can add coals and wood throughout the day.

Going Pro / Can filler and seamer
« on: May 28, 2013, 11:12:59 AM »
Nice! Like the can design, too. Nice work!

The Pub / Good day
« on: May 27, 2013, 02:20:04 PM »

Pretty sight!  Some of my best days are standing next to the smoker drinking good homebrew.  Can't beat it !

Makes me proud to be an American! :D

The Pub / Good day
« on: May 27, 2013, 02:18:34 PM »
BTW...Whatcha cookin'?

Ribs and boston butt.

Kegging and Bottling / Yeast ring
« on: May 27, 2013, 01:46:52 PM »
If you are bottle conditioning you will have yeast in the bottle. Even Sierra Nevada has yeast in the bottle. The carbonation process will need yeast and the yeast will settle out once it is finished. Unless you are filtering you are not removing all the yeast. And if you did remove all the yeast the beer wouldn't carbonate.

You're not drinking homebrewed beer from the bottle, I hope... ;)

Ingredients / Black Malt versus Roasted Barley
« on: May 27, 2013, 01:44:45 PM »
probably not much difference at all. The black malt may add a little more color.

The Pub / Good day
« on: May 27, 2013, 01:36:53 PM »
And yes, there is a beer in hand. :D

The Pub / Good day
« on: May 27, 2013, 01:34:23 PM »

The Pub / Stereo receiver
« on: May 26, 2013, 01:24:49 PM »
Yeah, but I want to use 100% of their capacity! :D

Ingredients / I want to over hop...
« on: May 26, 2013, 01:14:26 PM »
This is what makes homebrewing so awesome! You can add as many hops as you please! My experience tells me to nail most of your BUs in the 60 min, bump it up a little with a 20 or 10 minute addition and add as many hops as you can at flame out, then dry hop the heck out of it.

The "Pliny Clone" suggestion is a good one. Before I ever got to try a IIPA I tried the Pliny clone and I just couldn;t believe how much hops went into that beer. It boggled my mind. It taught me how to brew a IIPA and I still use that basic format.

My favorite bittering hop for IPA is CTZ, and my favorite aroma hop for IPA is Centennial. But I also like to blend in some Amarillo, Simcoe and then add some spiciness and depth with a european hop.

Keep the malt profile in check. Nothing ruins a good IIPA than heavy malt "sweetness". Keep the crystal malt balanced out with some sugar additions for dryness.

The Pub / Stereo receiver
« on: May 26, 2013, 01:03:52 PM »
So, my speakers say they are 200 W input. This one is 50 W per channel. Should I be looking for higher wattage? I don't really want new speakers.

The Pub / Stereo receiver
« on: May 26, 2013, 11:50:29 AM »
Can someone suggest a good stereo receiver? My nearly 30 year old technique finally bit the dust.

Like, remember, I work in a brewery so kinda budget conscious...

Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 10:21:59 AM »
I've had way too many bottled homebrews that suffered from oxidation in one state or another. Just purge the keg before filling. Pressurize it to about 5 - 10 psi, release pressure, repeat. As simple as that and you will improve the quality of your beer!

You can even rig up a siphon that fills through the QDC on you "out" tube and vent the pressure out the "IN" QDC. You don't have to crack open the keg. Closed system. Works like a charm!

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