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Messages - majorvices

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General Homebrew Discussion / Growth of Homebrewing/Microbreweries
« on: December 31, 2012, 09:59:06 AM »
It's pretty amazing how many homebrewers on this forum have opened a brewery or turned pro since the forum opened. I was in the process of opening my brewery when this forum went live and I can think of at least 4 people on this forum who have opened (or in the process of opening) a brewery and a few others who are brewing professionally.

Likewise, here in north Alabama, when I planned to open this brewery there was one local brewery (making pretty bad beer) and by the time I opened two other breweries beat me to open and several more across the state have opened since. The former, making bad beer, closed it's doors a year after I opened.

There is a very real possibility of a bust happening in the next year or two. While we don't have any signs of slowing as of yet tap space is starting to get really crowded and while the demand for my beer is still high other much larger craft breweries like Bells and Sweet Water are taking over taps with much lower priced products. The bigger you grow, the scarier it gets!

Yeast and Fermentation / Low fermenter temp correction
« on: December 31, 2012, 07:51:40 AM »
I think you will be fine. Warm it up and shake, swirl or reaerate to get yeast back in suspension.

Ingredients / Combination of hops to create an "orange" flavor
« on: December 31, 2012, 06:51:05 AM »
I don't find any orange flavor in citra. Tastes like "imitation" mango to me. But perhaps the right blend might get you what you are looking for. Amarillo,  ... Maybe a touch of centennial and a hair of citra.

I have used ahtunum before and I can remember it having some slight orange character as well.

Ingredients / Combination of hops to create an "orange" flavor
« on: December 30, 2012, 08:35:11 AM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.

The Pub / Merry Christmas Everybody!!!
« on: December 25, 2012, 10:11:53 AM »
Merry Christmas all! I usually open a bottle or two of Orval on Christmas AM. But I don't have any, gasrhnabit!

Commercial Beer Reviews / Tank #7
« on: December 25, 2012, 10:10:48 AM »
I like it well enough. It's in bottles all over the place down here, not hard to find. We were in helen, GA over the summer and one pub had it on draft by the Liter (which I thought was a little over the top.)

Nice beer overall, but nothing I pick up regularly.

Yeast and Fermentation / Weirdness with Repitched 1214
« on: December 23, 2012, 06:36:57 PM »
I use the strain all the time. Never has it stall. It is a b**** to get to clear though (usually).

Ingredients / Making Invert Sugar: table sugar vs. raw sugar
« on: December 20, 2012, 09:07:50 AM »
I'm talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.

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.

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