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Messages - majorvices

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4081
Equipment and Software / efficiency false bottom vs bazooka
« on: August 22, 2012, 04:36:53 AM »
I use a braided hose probably 20 or so inches in circumference and get 83% fly sparing and 68% batch sparging. What efficiency are you getting? System?

Wow, that's a huge difference.  I got 86% on a batch sparge yesterday.  Wonder why you get such a difference.


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Agree, that's a huge difference and doesn't jive with my experience at all. I get around 80% batch sparging using a braid in a stainless "keggle".

4082
Kegging and Bottling / Re: no carbonation
« on: August 21, 2012, 05:35:17 PM »
Best to always reyeast on high gravity beers. You might rehydrate some US-05 and use an eye dropper and add a bit of yeast to each bottle and recap.

4083
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 21, 2012, 04:22:21 PM »
Some of my most favorite brew days were blizzards and snow storms. Guess I'm a freak like that. OTOH blizzards and snow storms are rare where I live now. Might not be as fun battling it every weekend.

4084
Ingredients / Re: Lemon zest post fermentation
« on: August 21, 2012, 11:49:30 AM »
I have done the zest tincture. I have also cut the lemons into supremes. Zest the lemon and save it. Then slice off all of the white pith so all you see is lemon flesh. Cut into the natural segments leaving the white "rind" behind. Then steep the segments in about a cup of 160 water for 10 minutes. Cool and add directly to fermenter. 4 lemons was plenty of twang for me. It turned out really well!

think i'll try it. thanks!

4085
Ingredients / Re: Lemon zest post fermentation
« on: August 21, 2012, 10:39:07 AM »
My only thought is about sanitation simply because I am sure that they are covered with bacteria

(I remember in micro-biology my prof once made a comment about eating orange rind when you feel a sore throat coming on because the lactobacillus on the rind would out compete strep and keep you from getting strep throat.  Apparently it's a similar strain to what we have in our throat or something - course he could also have been full of crap or, more likely, I was drunk and mis-heard...)

I'm not worried at all about sanitation. A good scrub and they should be fine. Heck, I even thought about a start san dunk.

FWIW this is from an old recipe I made way back when I first started brewing AG. It has ginger and lemon zest, but I always put the lemon zest in the boil. But when I made it, I didn't have any lemons on hand.

4086
Ingredients / Re: Lemon zest post fermentation
« on: August 21, 2012, 10:00:49 AM »
Hmmm. Guess I hadn't thought about the lemon oil. I like the vodka ticture treatment idea. If no one else chimes in I might give that a go.

4087
The Pub / Re: The Beer Machine
« on: August 21, 2012, 09:42:40 AM »
Wow! Turn around REAL CRAFT BEER in 7 days!!! Heck, you could buy 50 of these and start a brewpub!

4088
Ingredients / Lemon zest post fermentation
« on: August 21, 2012, 09:33:33 AM »
Anyone ever add fresh lemon zest to the beer post fermentation? If so, how much did you use? I was thinking the zest of one large lemon per 5 gallons. Now I'm thinking half of that. Anyone with any experience in the mater I'd appreciate your feedback.

4089
The Pub / Backcountry beer
« on: August 20, 2012, 05:26:05 PM »

No you didn't.

majorvices,  I could have used your vote in THIS thread. ;D

I remember that thread. Meant to vote but forgot.

4090
Yeast and Fermentation / Pitch Lagers Warm and Chill?
« on: August 20, 2012, 07:02:58 AM »
In my experience starting the fermentation warm on lagers does two things. First it can produce ale like esters, or flavors that are not characteristic to lagers. Second, if you cool an actively fermenting beer it can cause the yeast to throw diacetyl. Can you make a BOS lager by pitching warm and cooling during active fermentation? As the case shows, obviously. Doesn't mean you could not make a better beer though by following "proper" protocol.

A beer like an Ofest has enough malt to hide some fermentation imperfections and of course some lager yeasts do ferment fairly clean at 60 degrees anyway and if you do a d-rest you can clean up diacetyl. So certainly it is a practice that works for some, but in my opinion and experience it is not the best way to approach lager brewing.

4091
The Pub / Backcountry beer
« on: August 20, 2012, 04:28:20 AM »
I'd love to see one of you beer snobs turn your nose up to an ice cold beer after scorching beerless on the trail for 3 or 4 days. Guarantee you would be surprised what you think tastes delicious. Would I prefer a good German style pils? Oh, absolutely. But in reality MGD is not such a bad beer. One of the better mass produced lagers along with regular old Michelobe.

I do usually draw the line at "Lite" beer though. I'd rather have ice tea at that point. But .... on the trail I have been offered a Miller Light from time to time and I am not too ashamed to say I drank it and actually wished I had another.

I once sprinted down to a lake after reading in a hiker log that someone had left a sixer of Miller Sharp in the water under the dock.  I'd been backpacking over a week during a heat-wave. Non-alcoholic? Didn't care.

No you didn't.

4092
All Grain Brewing / Re: Hefe sulfur
« on: August 19, 2012, 12:01:39 PM »
In my experience it doesn't age out once it is packaged, or if it does it takes months. Best bet seems to be to let C02 drive it out of suspension, or try copper trick mentioned above.

4093
just though it would punch up the aroma some. though it smells pretty "plummy now, still have the plums and wanna use them

4094
Other Fermentables / Racking wine, lots of sediment, adding more plums
« on: August 19, 2012, 05:41:44 AM »
Made a plum wine several weeks ago and it is in secondary and needs racking. I was hoping the sediment would drop more but looks like I am going to lose about 1/4 of the batch to sediment. Should I go ahead and rack off the sediment now or give it some more time to see if it collapses any more. It's been in secondary prolly three weeks.

Also, I have another gallon or so of plums in the freezer that I had planned on racking the wine onto. If I do this should I add more yeast and pectin enzyme?

4095
General Homebrew Discussion / Re: Quick question
« on: August 19, 2012, 05:35:35 AM »
Experiment with it, but as Garc says, don't go on the entire cake. Dump the slurry into a mason jar or two and use about 1/3rd of the slurry. This will save you some yeast for future batches and insure you are not over pitching.

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