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Messages - majorvices

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4126
Yeast and Fermentation / Saison help
« on: May 10, 2013, 07:50:15 AM »
In regards to problems some brewers may have with either strain it's important to give the mash a long (extra long) mash and 146 is a good temp to aim for. Shoot for 90-120 minutes. Limit or exclude any crystal malt. Either strain (565 or 3711) will be capable of hitting 90+% aa with little difficulties under those perimeters.

4127
Yeast and Fermentation / Saison help
« on: May 10, 2013, 07:46:00 AM »
It may be an issue with the Wyeast 3724 but not WLP565 because I usually only see the complaints associated with the Wyeast strain (but that may not be accurate).

I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.

I have noticed a lag with 565, but never had an issue reaching FG or high attenuation. I have heard that 565 is just one of the strains from DuPont and that they actually use a mixed strain so bottle culturing might be different regardless.

I have never had an issue having to age any beer using 565 to mellow and harshness. I do think 3711 attenuates a bit higher than 565 and is easier to work with but there is a very nice fruitiness you get from 565 that you won't get from 3711.

One issue with both strains is they take some time to clear, and 565 can be very stubborn to drop clear.

4128
The Pub / A bomber is rarely a good deal
« on: May 10, 2013, 06:37:59 AM »
Agree with sean (as usual). Also, there's a weird fine line you have to walk on pricing. If you charge too much people will not buy your beer often enough but if you charge too little there is a perception of lower quality. Big breweries can undercut small breweries a little on price, but if they undercut too much the mystique goes away.

4129
the part that drives a pick up truck and eats bbq

4130
The Pub / Why I run Windows
« on: May 10, 2013, 04:38:05 AM »
Don't try to disillusion my bias, dude.

4131
Yeast and Fermentation / Saison help
« on: May 10, 2013, 04:36:00 AM »
I have personally never had an issue with 565 and think the concerns are all greatly exaggerated. I pretty much handle my saison a similar to any other ale strain. Start "coolish", say around 64-66, and warm near end. The exception is I may let them warm into high 70s after a couple days.

4132
General Homebrew Discussion / An observation...
« on: May 10, 2013, 04:30:59 AM »
Before I opened my brewery I was 165 lbs. close to 185 now and counting....

4133
The Pub / A bomber is rarely a good deal
« on: May 09, 2013, 09:03:10 AM »
Some small breweries (like mine) can only afford to fill bombers. I have a 4 head manual filler. There's no way it would be cost effective for me to fill 12 oz bottles until I get a real bottling machine.

My IPA sells for $7 on store shelves. Some of our higher gravity beers sell for 10 or more. I can tell you right now that even at those prices we have a hard time making ends meet.

4134
The Pub / Best TV theme song
« on: May 09, 2013, 07:37:17 AM »

4135
The Pub / Re: Why I run Windows
« on: May 09, 2013, 04:38:32 AM »
I just realized, it's not Windows I hate. It's non mac computers in general. My laptop died yesterday. I hated that thing, but I needed it too. Now I'm screwed. Computer guy said the hard drive won't spin up. I will never buy an HP again. Screw you HP!

Here my old Mac I bought used in 2005 still chugs along....

4136
I'm really hoping you guys can finally make it into the 18th, err, 19th, errrrr, (as slowbrew said), the 20th century.  ::)

This is a really weird state. Some parts, like Hunstville, are as modern as any city in the nation. Others are as backwoods and inbred as you can get. Driving from Huntsville to the Gulf is a weird 6 hours ride for sure. At least the beach is waiting at the end.

The really strange part of it all is after 20 years I'm starting to fit it. :o

4137
Yeast and Fermentation / yeast re-use
« on: May 08, 2013, 12:18:21 PM »
No problem.  I don't know where the idea that you always have to go up in gravity came from.

I think it is simply a practice to go up in gravity and may have gotten misconstrued as a rule?

4138
General Homebrew Discussion / Drinking while brewing
« on: May 08, 2013, 11:29:04 AM »
seems like a few of you are not very well functioning drunks. Just sayin'.

4139
Yeast and Fermentation / Yeast Storage
« on: May 08, 2013, 04:26:22 AM »
Plastic is fine as long as it seals tightly. I use large plastic collapsible jugs at brewery. Mason jars for homebrew. Make sure the lid it not tight on glass jars containing brewers years.

4140
One less thing to be embarrassed about living in AL! Assuming the gubner doesn't do anything stoopids.

http://blog.al.com/wire/2013/05/senate_give_final_passage_to_h.html#incart_river_default#incart_hbx#incart_best-of

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