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Messages - majorvices

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4126
General Homebrew Discussion / Drinking while brewing
« on: May 07, 2013, 08:01:00 AM »
+1. How does it taste? If it sucks, just dump it. No need in kegging up a beer you can't drinks. And IME bakers yeast makes crummy beer.

4127
General Homebrew Discussion / Drinking while brewing
« on: May 07, 2013, 04:06:27 AM »
It all boils down to the individual in question. Obviously it's a stupid idea to get rip roaring drunk (just about anytime for that matter) but I don't personally have any issues knocking down a pint or three while brewing. Just doesn't have any negative impact on me, personally. In fact, if it's been a long day a couple of pints can help me push through.


4128
Ingredients / Ginger and Belgian Style Yeast
« on: May 06, 2013, 03:31:59 PM »
I make a Belgian white with ginger and lime leaves and use the "chimay" strain @ 64 degrees. It's pretty nice beer if I may say so myself.

4129
Yeast and Fermentation / Fermentation chamber too cold?
« on: May 05, 2013, 07:21:56 PM »
66 is a good temp for the wort/beer. I'd be afraid that it will cool down too much too. Maybe change the water or just pull carboy out for now. Unless your house is warmer than 70 degrees it should be fine at 66 overnight and probably won't change much die to thermal mass

4130
Extract/Partial Mash Brewing / Re: Help!
« on: May 05, 2013, 04:13:14 PM »
Sit down in front of TV and just shake it off and on for 30-45 min. You can come back every so often and shake it until fermentation starts if you like. Yeast need the o2 to help build their cell walls so they can divide.

Don't introduce air after fermentation starts, however.

4131
Extract/Partial Mash Brewing / Re: Help!
« on: May 05, 2013, 03:26:00 PM »
This is going to freak you out a bit (maybe) but you really don't need the airlock. Aluminum foil over the top will be sanitary. Otherwise, yeah, use the lid.

And don't forget to shake the hell out of the wort, though with dry yeast it isn't quite as necessary.

4132
Extract/Partial Mash Brewing / Help!
« on: May 05, 2013, 02:43:16 PM »
Snake carboy off and on for half hour to aerate. Yeast need oxygen.

You can use star San or even plain water. Just fill so  it covers base of floating piece of airlock on 3 piece or half way in one piece

4133
The Pub / Re: Best TV theme song
« on: May 05, 2013, 08:26:23 AM »
As God as my witness I thought turkeys could fly.

http://www.youtube.com/watch?v=mDrDNU2NGQ8

Good timing!

Classic! haha!

Guess this being a beer forum posting the theme to Cheers is a little too obvious?

4134
The Pub / Re: Best TV theme song
« on: May 05, 2013, 08:21:53 AM »
As God as my witness I thought turkeys could fly.

http://www.youtube.com/watch?v=mDrDNU2NGQ8

4135
The Pub / Re: Best TV theme song
« on: May 05, 2013, 08:10:35 AM »

4136
The Pub / Re: Best TV theme song
« on: May 05, 2013, 08:05:10 AM »
Crap! I forgot about Mash and Night Court. Should be in top 5

4137
The Pub / Re: Best TV theme song
« on: May 05, 2013, 07:54:36 AM »

4138
The Pub / Re: Best TV theme song
« on: May 05, 2013, 07:50:58 AM »
So far, the clear winners are (obviously)

1) Theme from Taxi.

2) Welcome Back Kotter

3) Sanford and Son

4) Greatest American Hero

5) What's Happening

http://www.youtube.com/watch?v=zpBhrjfetkk

4139
All Grain Brewing / CLOUDY Weizen
« on: May 03, 2013, 05:36:43 PM »
Strawberries are a low pectin fruit.  I'm skeptical that that's the issue.  How much did you use?  Did the baked strawberries begin to jell as they cooled before you put them in the fermenter?  If not, that's probably not it.   Steaming is a better method, if you feel the need.  You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else.  Works for me.

Yeah, I know it sounds crazy but you can't overly concern yourself with sanitation of fruit. Yes, there may be some wild yeasts present but the beer is pretty stable at the point you add them in a secondary and the brewing yeast will easily outcompete anything else. I recommend washing well and freezing to break open the juices. But don't try to heat the fruit or you are ruining all the flavor and setting a pectin haze.

A pectin enzyme will probably work clearing the haze.

4140
The Pub / Sh!t Beer Geeks Say
« on: May 03, 2013, 06:43:28 AM »
I can proudly say that I never watched a YouTube beer review. :)

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