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Messages - majorvices

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Ingredients / Re: More floral hops, less grapefruit
« on: March 16, 2012, 10:08:03 PM »
I find Strisselspalt to be pretty floral without a hint of citrus.

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Did I not say that? I meant to say that. definitely a good choice, similar to mittelfruh.

Events / Re: Who needs a roommate?
« on: March 16, 2012, 10:06:05 PM »
I guess there is no way for me to fix that so I'm just going with it.  :)

Ingredients / Re: More floral hops, less grapefruit
« on: March 16, 2012, 09:49:03 PM »
Most of the really floral hops to my nose have some grapefruit to them. Amarillo, Centennial, columbus. Citra, in spite of its name, has no grapefruit to my senses. It is all Mango sweet tea to my tastes - but very floral. Aurora is a very floral hop to me (assuming you can still find it - I haven't seen it in a while), crystal has some nice floral characteristics. I think hallertauer mittelfrüh is very floral as well, perhaps a bit herbal as well depending on what you get and/or what year you get it (I actually haven't used it in a few years.)

I'm sure others can fill in the gaps I am missing, but those are places to start.

Ingredients / Re: Minty hop taste?
« on: March 16, 2012, 09:36:31 PM »
Perle is always minty to me. I find Fr. Strisselspalt can have some mintyness too, though in a different (and IMO) more enjoyable way.

Events / Re: Who needs a roommate?
« on: March 16, 2012, 02:51:13 PM »
(The guy who mentioned bringing kegs may get priority! ;))


Whoa now adam. Don't try snakin' in on my roommate.  ;)

Going Pro / Re: Another view about commercial Nano brewing.
« on: March 16, 2012, 02:16:24 PM »
Man, that guy hit the nail on the head. I could have wrote that. FTR I have been suggesting teh "proof of concept" thing on small systems from the beginning. On anything smaller than a 7-10 bbl system that is all you will be doing. If that is what a brewer is trying to do I say go for it. But just understand the amount of free labor it takes to float such an endeavor.

Going Pro / Re: OK, we're doing it
« on: March 16, 2012, 02:14:09 PM »
For questions on self distribution, the answer is in the Brewer's Association web site.  For WA=yes, <60,000 barrels, so you are covered for a few years of growth.

I can't imagine going that big.  Homebrewing is for me.  Plus, my day job pays pretty good.  And I like money.   :D ;D

Here's hoping you are going to at least invst in something larger than a 10 gallon system. You will quickly lose the joy of brewing once you sell every drop you are brewing and never have a keg for the house. even brewing 7 bbls I sometimes go stretches without having beer at the house, and that sucks.

In fact, that makes me think of another cautionary tale: beware of going commercial because you will not be brewing for yourself any longer. On a 10 gallon system that's a lot of brewing basically for free (because there is no way you will make money on it, on the contrary your time will not even come close to being compensated. At least homebrewing you spend 8 hours and get beer out of the deal. You will be talking about spending all day brewing and maybe getting $80-100 after ingredient/energy costs.

I crank it up to 72 regularly to get it to finish quickly. Most of your esters and fusels are created in the first 48-72 hours, after that temp is not as critical (as long as it doesn't go down too much).

Re: Wlp001 at 70-80 degrees. I have no doubt that the yeast is still clean at those temps but from personal experience I enjoy the beer much better at cooler temps. Sierra nevada pitches in teh low 60s for reasons I would trust more that chris white (certainly no offense meant.)

The Pub / Re: Guinness Add
« on: March 16, 2012, 04:19:49 AM »
Guinness Add? does it subtract too?  :P

Equipment and Software / Re: Fermwrap Heater
« on: March 15, 2012, 03:57:09 PM »
Either way works well.

Ingredients / Re: Columbus and ???
« on: March 15, 2012, 03:44:08 PM »
I like to use Columbus, Centennial, Simcoe and Amarillo for my House IPA recipe. For the dryhop I use equal proportions of Simcoe and Amarillo. I use the Columbus at 60 and 30min additions.

I use all of that as well, and columbus at 20 and 10 and 0 minutes and dry hop. I love columbus. Intersting denny says columbus and mt. hood. I like columbus and french strisselspalt and/or crystal as well.

Beer Recipes / Re: Munich malt question
« on: March 15, 2012, 08:03:54 AM »
Dopplebock or Bock would've been my first choice had he wanted to do a lager that's why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.   ;)

Either way would give you what you're looking for at the end of the day.

Which probably means someone got started drinking early. ;D

I basically agree with both you and Keith.  Il just had to give him some crap!

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Beer Recipes / Re: Munich malt question
« on: March 14, 2012, 05:16:40 PM »
All I'm sayin' is you can fool a lot of people. I fooled a german guy just the other day with WY1007.  ;)

Beer Recipes / Re: Munich malt question
« on: March 14, 2012, 04:59:29 PM »
Well, I was reading on my iPod so forgive me.  ;) But you can still do a good mock lager with WLP001 or WY1007. On a bock or doppelbock a lot of people won;t be able to tell the difference anyway. Regardless, I wouldn't do an IPA and Alt is good but not best choice IMO.

Beer Recipes / Re: Munich malt question
« on: March 14, 2012, 04:04:11 PM »
Personally I think a bock or doppelbock would be a better "all Munich" beer. I think alt is an ok choice but the beer itself turns out better with Vienna as a majority and the bitterness and hopping might get in your way of truly getting a feel for munich. Certainly not an ipa. I'd advise against that I'd what you want is to get a "feel" for the malt.

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