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Messages - majorvices

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4081
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 31, 2012, 07:43:08 AM »
White wine character is spot on. We aged our summer saison in chardonnay bbls last year. It was described to us as "liquid sunshine". :)

4082
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 31, 2012, 06:44:39 AM »
Yes, expect a very pepper and dry finishing saison with this strain. The biggest plus about using it is it attenuates extremely well and is not as temperature dependent as some other strains. It is very easy to use.

4083
My understanding is that adjuncts create smaller chain dextrins which is why they lighten the body of the beer.

My other understanding is that nitrogen is important mainly for yeast health.

Another important factor to body may be colloidal formation.

I honestly am not anywhere near schooled enough in chemistry to really know what the hell I am talking about. ;) But from experience: I do think that hops aid in head retention far more than wheat. In fact, I am to the point of thinking that the whole "wheat/extra protein" thing is a little over rated. Some of the beers I get the best head retention and lacing on have no wheat at all in the grist.

I also think that wheat tastes "lighter" that pils, so the extra protein in wheat malt must not be adding body.

4084
Yeast and Fermentation / Pumpkin beer and Belgium yeast
« on: October 28, 2012, 05:39:51 AM »
I think it would work fine. Spices and Belgian yeast work well together. I'd add the spiced in the keg or secondary to taste. I'd go easy with spices and add more to taste.

4085
The Pub / Re: Sandy
« on: October 26, 2012, 08:27:48 PM »
Stay safe folks. Make sure to but a couple extra bags of rice, beans, a few cans of sardines and a couple extra bottles of whiskey. And make sure that spare Co2 tank is full and you will ride this thing out fine.

4086
Ask the Experts / Ask the Experts: Mitch Steele on IPA
« on: October 23, 2012, 06:43:46 PM »
I have been homebrewing for 10+ years - bottling & kegging.  I never have gotten good results from dry hopping.  Currently, I put whole leaf hops in a hop bag, drop in keg & rack on top.  I then remove after 5-10 days & add another charge the same way (hop bag) if called for.

However, every time I've gotten just vegetal, grassy flavors regardless of the varietal used.  Because of this, I have cut out dry hopping in all my beers 100% & just add those same hops at flameout which provides exactly what I am looking for.

Do you have any clue what could be cause the unpleasant flavors in dry hopping using the procedures above?  Is late hopping just as effective & dry hopping unnecessary?

Thanks,
Jonathan

Obviously I'm not Mitch, but have you ever tried dry hopping at fermentation temps? Dry hopping cold leads me to the flavors you are talking about, especially with whole hops.

4087
Yeast and Fermentation / Repitching post lager?
« on: October 23, 2012, 10:27:28 AM »
Anything over 4 weeks is not necessary. Breweries on Cologne lager for a couple of weeks, not usually more than 3. I have brewed a lot of kolsch over the years and 2 weeks lagering is all you need (a little fining is recommended though).

4088
Yeast and Fermentation / Repitching post lager?
« on: October 23, 2012, 08:35:52 AM »
Why are you going to lager a kolsch for more than 2-3 weeks (4 at most)? These beers are best when fresh.

4089
Ingredients / Chamomile
« on: October 22, 2012, 10:17:17 AM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

+1.060

LOL

4090
All Grain Brewing / My first brew
« on: October 22, 2012, 10:15:53 AM »
All part of the learning process. Congrats on your fist batch!

4091
Ingredients / Chamomile
« on: October 20, 2012, 06:48:57 PM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

4092
The Pub / Happy Birthday Keith!
« on: October 20, 2012, 07:40:23 AM »
looks great!

4093
The Pub / Re: Happy Birthday Keith!
« on: October 19, 2012, 04:23:49 AM »
You pretty much need one to stay at NHC.  ;)

Boulder - need a link. Also, if you have to have a FB account then I'm outta luck.

4094
The Pub / Re: Happy Birthday Keith!
« on: October 18, 2012, 07:04:40 PM »
You too Tom. Hope to make it to philly next year!

4095
The Pub / Re: Happy Birthday Keith!
« on: October 17, 2012, 02:29:38 PM »
Thanks y'all! :)

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