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Messages - majorvices

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4081
General Homebrew Discussion / Re: First beer taste
« on: May 21, 2013, 06:04:55 PM »
We are not done. We are never done. These little tangents are where you can really learn something so, pay attention, son.  ;)

If you are bottling, and you are not filling from a carbonated keg, you are bottle conditioning. Regardless, if you are not filtering, you are going to have yeast on the bottom of the bottle, and the beers I brew rarely require more than a week or two of cold conditioning.

4082
The Pub / Heading my way
« on: May 21, 2013, 07:32:44 AM »
Reminded me of the tornados that hit Alabama a couple years ago last April. Had to flee the brewery, one hit my kids school then the next one wiped out electricity for a week.

Thoughts and prayers with all on OK and about.

4083
General Homebrew Discussion / First beer taste
« on: May 21, 2013, 05:46:07 AM »
Ok, apparently I'm ignorant of the benefits of tasting beer throughout the process. Please educate me.

I used to taste throughout, but I really dislike it all until the final product... Which then tastes very good. I would work myself up over pre-finished product tasting to the point where I quit doing it.

Thanks for feedback

Well, for one if there's diacetyl you can take steps to fix that before packaging. Sulfur, too. By tasting throughout the process you can pin point where something may be going wrong. I once had a beer that got burned on an electric element (electric kettle). Obvious smoke character in the beer, think ashtray. I tasted it coming out of the fermentor and had no idea at first what it was. Pedio can be smoky and rank, so I thought it may have been an infection. Had I tasted the cool wort I would have known right there and then not to even bother filling the fermentor. But what ended up happening was I brewed it again and had the exact same problem and only then pin pointed that my element was too close to the bottom of my kettle and was scorching. Would have been much better off had I just tasted the wort and dumped it without pitching the yeast in the first place, let alone take up two weeks in the fermentor, then wasting another brewday/batch ingredients.

I can taste a beer coming out of the fermentor and tell by taste or smell if I should even bother to rack it to bright. I can taste it and tell if I should bother to harvest yeast. Plus, if I taste it and it is good fresh from fermentor I can tell if there was a problem (like oxidation) picked up after fermentation.

Just knowing your beer from start to finish is important to craft in general. Knowing what is happening at every stage. Why would you rely on anything else but taste (and smell) for that? I can understand where you are coming from on saying that you get worried if there is an off flavor, but IMO you are better off learning how to taste the beer right out of the fermentor. It's part of mastering the craft - in my opinion, of course.

4084
General Homebrew Discussion / Any Hope?? Not much fermentation
« on: May 20, 2013, 06:13:19 PM »
Well, this may not help you now but you can't make a lager and fement it at room temp - even to start it off. You must build up a large slurry of yeast (2 packs of yeast in a one gallon starter would not be too big for a 1.050 beer). You must cool your wort all the way to pitching temps, and a few degrees below for best results (44-46) and you have to ferment COLD at 48-52 degrees.

By starting out warm and lowering the temp you risk stalling the yeast and you most likely will have all kinds of off flavors, specificallay diacetyl, not to mention all the ale like esters from warm fermentation. You may as well have used an ale yeast if you aren't going to ferment it cold.

I would definitely dump what you have now and start over again. Lagers are definitely an advanced brewing practice so if you don't have a lot of brewing experience I'd recommend sticking to ales for now.

4085
General Homebrew Discussion / First beer taste
« on: May 20, 2013, 12:45:25 PM »
I stopped tasting beer prior to bottling. Warm, flat beer tastes bad.

Some beers will be great after 2 or 3 weeks in the bottle, while others will mature nicely and will be excellent after 6 months.

IMO a good brewer needs to taste beer all the way through the process, from wort to glass.

4086
The Pub / A bomber is rarely a good deal
« on: May 18, 2013, 03:51:25 PM »
Damnit, I tried to delete that and retype!!!

4087
General Homebrew Discussion / Re: First beer taste
« on: May 18, 2013, 11:46:08 AM »
What does beer thought smell like?  :P ;)

You will get to a point where you can almost render final judgment on flat beer out of the primary, but it may take several batches.

4088
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 18, 2013, 10:26:13 AM »
How long do you run it and at what setting?  I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).

The red canisters are also different sizes.  I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.

I must have mine set to high, it creates quite a bubbling action.  I go for about the same amount of time.  Sounds like I should dial it back a bit.  Thanks dude.

You'll save a lot of money just getting a tank from a welding shop and using a flow meter. But if not, as I have said here many times, if you see large bubbles coming out you are wasting it. Should be just a trickle .

4089
The Pub / NTSB Recommends 0.05% BAC Limit
« on: May 18, 2013, 06:06:35 AM »
Yep. That's enough.

4090
The Pub / A bomber is rarely a good deal
« on: May 18, 2013, 05:41:31 AM »
Talking to my distributor and he shed some light on this for me. Bombers are more expensive because they are harder to move and retailers by fewer cases of bombers so to put them on the store shelf to make money the price has to be higher as opposed to six packs as this is why: When you buy a case of six packs you only need to sell to 4 customers. There's 4 six packs in a case. The cases disappear a lot faster. When you buy a case of bombers most people only buy 1 bomber out of the case so you have to have 12 customers as opposed to 4. IN extreme circumstances you can have people buy 2 bombers and reduce it to 6 purchases but just as often you have people buy 2 six packs so .... you get the idea.

Anyway, when it was explained like this to me it made perfect sense. We will be moving to six packs this summer but only putting our flag ship beers in sixers and higher gravity specialties and seasonals in bombers, basically it would not make financial sense at this point to put flagship beers in bombers.

4091
The Pub / NTSB Recommends 0.05% BAC Limit
« on: May 17, 2013, 04:32:19 AM »
That's assuming any type of sobriety test is done, which is not a given. You could have 2 beers, be "perfectly sober", get into an accident and never be tested at all.

4092
General Homebrew Discussion / Cowboy Brewers
« on: May 16, 2013, 08:12:38 PM »
He's wearing a shirt. Don't know about pants.

4093
The Pub / NTSB Recommends 0.05% BAC Limit
« on: May 16, 2013, 08:10:32 PM »
Didn't say "opposed", said "have not endorsed".

4094
General Homebrew Discussion / Cowboy Brewers
« on: May 16, 2013, 06:53:30 PM »
How about this guy.  :)



God, that shirt is hideous.

4095
The Pub / NTSB Recommends 0.05% BAC Limit
« on: May 16, 2013, 06:50:11 PM »
Just remember that testing yourself at <.080 is no guarantee that you won't be arrested. Collision plus any alcohol equals evidence of impairment.

This is true, assuming you are blood tested.

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