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Messages - majorvices

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4126
Going Pro / getting 30 bbls on line
« on: November 30, 2012, 01:46:13 PM »
awesome!  I'll take your toys  8)  How bout them Titans  ??? :P ;D

You can bet I thought about you, damn it!  :P

We have another 30 bbl fermentor and another 30 bbl bright on the way after the nw year. We ordered these from GW Kent. They were a bit pricier than the one's we had been having made in China through a company I won't name - but they were available now as opposed to 4 months and we didn't end up paying too terribly much more when you factored in shipping from China. And no shadowed manway, mirror polished welds, separate jackets on cone and body. They are pretty sweet.

Hoping to get a 30bbl brewhouse within the year but I will be back to back batching into these in the meantime.

New glycol unit from Pro Refrigeration should be here within 30 days. With my current unit will only be able to rig one up for use.

4127
Going Pro / getting 30 bbls on line
« on: November 30, 2012, 10:41:42 AM »






Old 7 bbl fermenter look like toys now.


4128
I always just battled warm summer water with the cool over night trick. Narry a hitch, kinda nice to not have to screw with aerating and pitching until the next day.

4129
Yeast and Fermentation / West Coast Ale dry yeast
« on: November 30, 2012, 05:41:57 AM »
Danstar has a new saison yeast too I'm interested in.

I'm planning on brewing a couple test batches with that yeast soon. will announce my results.

4130
Beer Recipes / Imperial IPA Ideas
« on: November 30, 2012, 05:27:15 AM »
My bad, I see you have a half pound of sugar in there (missed it on the bottom). The basemalt as is looks pretty good. You might lower the amount of crystal or raise the amount of crystal and sub out more sugar for the 2 row on the next batch depending on what you are shooting for but I think you have a good base grain bill to start with.

4131
Beer Recipes / First lager!!
« on: November 29, 2012, 08:10:59 PM »
there have been a few occasions when, and i'm not proud of this, i have been too drunk to pitch until the next morning.

4132
Beer Recipes / Imperial IPA Ideas
« on: November 29, 2012, 07:59:48 PM »
+1 - I love columbus for my bittering. Chinook works nice, too. Nugget is great for dark beers to my taste, might be worth trying in a IIPA. Also agree with the blending hops suggestion. All amarillo at flame out would be nice, but I think you will find it a little one dimensional compared to a beer that you blended two or three or four hops. Think outside the box, too. I love blending Crystal or French Strisselspalt in my IIPA flame out/WP additions.

4133
Beer Recipes / First lager!!
« on: November 28, 2012, 07:26:12 PM »
My first lager ( last January ) was a Munich Helles and I got a silver at NHC.  Your results may vary (i.e. Gold :) ).

Temp control, big yeast pitch, O2, and time/patience.  I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast.  I was amazed at how much break material formed just overnight in the first carboy.  It is now a method I use with all my lagers.  I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there. 

Good luck!

What is the rationale for leaving sit overnight before O2 and pitch?  Leave the break material behind?

In my case it is to get the temp into the low 40s. Can't normally do it with tap water. I actually have done this on loads of beers, even ales. Never had a proble,

4134
Beer Recipes / Imperial IPA Ideas
« on: November 28, 2012, 07:23:20 PM »
I also like to sub out some table sugar for the basemalt. Dry is good here. But not too dry.

4135
Beer Recipes / Imperial IPA Ideas
« on: November 28, 2012, 07:22:33 PM »
You aren't using any where near the amount of flame out and last minute additions. You almost can't use enough. Think 4 oz Amarillo, or more, at least. And load up the dry hops, 4 oz at least. The hop bill should be ridiculously top heavy toward flame out. It's about aroma and flavor, not necessarily bitterness.

4136
Going Pro / What have I done?
« on: November 28, 2012, 07:19:09 PM »
Been meaning to put swag on our site for some time now (BTW: It's "Yellowhammer", all one word, state bird of Alabama - lil' pet peeve of mine. ;) ) But I'd upright trade for any other brewer's shirt out there. Just need an address and size (and a promise ;) )
My bad - Yellowhammer. :)

What size shirt do you wear?

Large! :) and you? XL?

4137
Yeast and Fermentation / pitching temp
« on: November 28, 2012, 10:03:20 AM »
Many people won't notice fusels and you'd have to drink a lot to get a headache  (and likely get a headache anyway from the ethanol). 

Depends. They don't bother me until the next morning but I have known folks who are extremely sensitive to fuels, so much so they get pounding headaches after a beer or two.

In my personal experience I was amazed at how much better my beer was when I started 1) managing pitching rates and 2) managing fermentation temp. I thought my beer was pretty good before taking those steps but even then knew there was Room for improvement.

4138
Beer Recipes / First lager!!
« on: November 28, 2012, 06:01:44 AM »
So you let it settle overnight and then just rack to primary and ferment?

I always chilled as far as I could, racked off and finished chilling to 44 in my fermentation chamber (chest freezer with temp control). When I first started brewing lagers I had an old fridge that on the warmest setting was 45 degrees. That worked perfectly.

4139
Beer Recipes / First lager!!
« on: November 28, 2012, 05:59:43 AM »
Big +1 to jamils method.  Made my first lager (ok fest) and it turned out GREAT.  Clean and malty.

Not necessarily JZ's method. This is standard lager practice.

4140
Yeast and Fermentation / pitching temp
« on: November 28, 2012, 05:33:42 AM »
Simply put: You are not making the best beer possible pitching at those temps. You will be causing a myriad of off flavors including hot alcohols and other potential problems when you try to cool an actively fermenting beer down to proper temps. You are also risking major head aches from fusel production. Fermentation temp, including pitching temps, is one of the most important practices in brewing - it rivals sanitation in the final quality of your beer! You should never pitch higher than 70-72, and preferably (for most ale strains) in the low to mid sixties with a "proper" pitch of yeast (see the pitching calc on www.mrmalty.com to get an idea how much yeast you should be pitching for every batch). You should be sure to never let the fermentation temp, which will be 4-6 degrees higher than ambient at high krausen, get over 68-70 (72 at the highest) for most ale strains.

Some strains, such as WY1007 will need to be pitched and  fermented even cooler. WY1007 works best in the mid 50s.

Having a decent lag time is actually good for the flavor of beer. Having a super short lag time is NOT good for the flavor of beer. 12 to 24 hours is a "decent" lag time. Just because you can't see anything happening doesn't mean nothing is happening. The yeast are scavenging nutrients and oxygen an are budding and creating flavors in your beer. The key here is to restrain them from goping crazy and creating off flavors.

If you are ascribing to a rule that says pitch "blood warm" it is  avery ancient rule indeed, or a back woods, bath tub homebrew book. Don't do that! ;) I know you say your beer is turning out great, but I think you will be so much more pleased if you follow standard pitching practices. And you will probably wake up with less head aches as well.

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