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Messages - majorvices

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Ingredients / Making Invert Sugar: table sugar vs. raw sugar
« on: December 20, 2012, 08:15:10 AM »
Supposedly invert sugar is easier for the yeast to digest. In my experience there was no difference when I tried it, from the results with regular sugar.

The Pub / Game of Thrones and Beer?
« on: December 20, 2012, 07:45:08 AM »
Mmmmyeah .... that's pretty corny.

General Homebrew Discussion / Secondary fermentation
« on: December 20, 2012, 03:30:30 AM »
A common new homebrewer mistake (like me years ago) is to transfer to secondary too early. Make sure that fermentation is completely finished before transfering. Any earlier and you're removing the beer from the yeast that is supposed to be fermenting it (Doesn't make much sense does it?)  Most beers should sit in primary for two weeks. You can transfer when it's finished, though as mentioned, many (like me) skip secondary altogether.


And I LOVE Guns-n-Roses

How embarrassing! ;)

General Homebrew Discussion / Secondary fermentation
« on: December 19, 2012, 06:16:15 PM »
BTW: You can add more yeast but it will need to be an active yeast starter to do anything or a fresh slurry from a recent fermentation.

Gawd - I friggin HATE gun 'n roses. Just sayin. ;)

General Homebrew Discussion / Secondary fermentation
« on: December 19, 2012, 06:15:11 PM »
A lot of time extract brews can finish a little higher depending on the recipe and extract. Especially if you used a lot of "dark" extract. Mind posting the recipe? Also, did you aerate and pitch enough yeast? That can have some effect on attenuation.

I think most us have eschewed "secondary" fermentation. Ends up just being a way to introduce oxidation.

Beer Recipes / spring style
« on: December 19, 2012, 07:47:29 AM »
For me, Maibock is the perfect spring beer.

Going Pro / getting 30 bbls on line
« on: December 19, 2012, 05:52:38 AM »
I asked Neva Parker about this and she said you pitch for the total volume. I know there are some breweries out there that start a beer off with a lower cell count, but I feel better pitching for the entire volume as well.

one of the best beers I ever brewed was a maibock that I overnight mashed in my oven with loads of carapils. It was the best maibock I ever made (and I have made some good one's IMO) but I've always been chicken to make it again for some crazy reason.

Ingredients / Maris Otter Floor Malted Malt?
« on: December 16, 2012, 12:23:06 PM »
100% MO in a british ordinary bitter, pale ale or IPA (sub in a little crystal for the IPA). tastes awesome IMO. That said, I have heard more than once that British brewers often cut MO with pils malt at around 50/50. I also think I prefer my American IPA's to be cut 50/50 MO and pils. Just seems to give a cleaner hop profile for my tastes. YMMV.

Going Pro / Tripling capacity
« on: December 16, 2012, 08:52:17 AM »
The trick is to make sure you have enough beer to keep your current accounts happy. You want to have a small stockpile. If your stockpile starts to add up, then start adding accounts. One thing you don't want to happen is for  a tap to blow and sit empty on a Friday or Saturday.

The Pub / Connecticut Elementary School Shooting
« on: December 16, 2012, 08:49:20 AM »
Just got home from a 2 night back packing trip in TN and was blissfully unaware of this tragedy until this AM. What a horrible tragedy. Thoughts and prayers go out to families. Very sad indeed.

Ingredients / kolbach index
« on: December 16, 2012, 08:45:30 AM »
Please refrain from posting the same topic twice in two different sections. Thanks.

Beer Recipes / West Coast Winter Ale (Winter IPA?)
« on: December 12, 2012, 07:39:07 PM »
Personally, I can't drink Gubna. Just tastes awful to me and I totally get the onion and garlic. Maybe it is person to person but "blech" - I hate summit. The other IPA or IIPA (I believe it is called Deviant) they have out that is new also uses summit and it is just as unapproachable to me as the Gubna. Just can't enjoy that hop. I ado agree that in both those beers the summit is probably aggressively late hopped.

I also think the special b is over the top in your recipe for my tastes. Again, it could be subjective. I'm not a big fan of special B either, though. ;)

Yeast and Fermentation / nothing is Happening
« on: December 12, 2012, 05:32:40 PM »
Assuming you are pitching the appropriate amount of yeast, starting off cooler is generally better. "Getting the yeast going" at warmer temps also generates more esters and, especially, fusels. Most fusels are generated in the first 48 hours of fermentation, and fusels are generally unwanted (they cause head retention problems and head aches and "hot" alcohol flavors).

That said, 72 is not in a big danger area for fusels, though you would not want it to be higher than this. But, for the best beer, IME you are better off starting most ale yeasts in the mid to low 60s.

Yeast and Fermentation / nothing is Happening
« on: December 11, 2012, 08:34:45 PM »
If I may add, you may ask any question on this forum and you will be answered no matter what it is. We want to help you make the best beer possible. So never hesitate to ask. But you would do yourself a HUGE favor by reading a good homebrewing book. I recommend

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