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Messages - majorvices

Pages: 1 ... 275 276 [277] 278 279 ... 585
4141
General Homebrew Discussion / No brained brewing rules
« on: March 25, 2013, 09:34:24 AM »
If in doubt, add more hops!

4142
All Grain Brewing / Oops...Session IPA
« on: March 25, 2013, 08:51:31 AM »
Thought all good IPAs were session beers. What's really good (and bad) is when your 1.085 IIPA drinks like a session beer. ;)

4143
General Homebrew Discussion / No brained brewing rules
« on: March 25, 2013, 08:49:15 AM »
Don't ask what your country can brew for you, ask what you can brew for your country.

4144
The Pub / Any Lord of the Rings fans here?
« on: March 25, 2013, 06:33:19 AM »
I didn't mind the embellishments on the story in the movies but between Rhadaghast being a dope smoking idiot with bird crap caked on his head and Gimily shown as a belching drunken foolish comedy side kick I just couldn't forgive that. But I enjoyed all of them thus far anyway (with Two Towers being my least favorite) and glad I read the book first.

4145
Yeast and Fermentation / Weihenstephan yeast problem??
« on: March 25, 2013, 06:24:34 AM »
I never bother with the wyeast/white labs temp guides, and almost always go a few degrees below suggested range. That said, you didn't ferment too high but I think you will find more balance between the flavored if you start out as little lower.

I don't think you over pitched, but if the starter was too small or you did not provide adequate aeration/nutrients you could have done some damage to the population. A 1L starter may be too small unless you are constant agitation/aeration.

When I brew hefeweizens I usually make a 1L starter and hit with pure 02 and some nutrients and pitch during high krausen. That's my preferred method, or I pitch 2 packs/vials per 5 gallons of wort.

That said, I've had similar problems with this strain and found that adding copper to BK and nutrient helped clear up the sulfur. I can't remember exactly but I remember wheat malt may be deficient in some nutrient. Someone correct me if I'm wrong.

4146
General Homebrew Discussion / No brained brewing rules
« on: March 25, 2013, 06:14:44 AM »
Brew like the wind

4147
Yeast and Fermentation / Weihenstephan yeast problem??
« on: March 24, 2013, 03:23:01 PM »
If sulfur is a huge problem try racking the beer through a bit if copper, or add copper directly to fermentor/bright. You might find adding some copper to your kettle helps clear up future problems. Fwiw this strain does better at cooler temps, like 62-64. I pitch my yeast as low is 58 degrees.

4148
General Homebrew Discussion / Favorite beer you've ever brewed?
« on: March 23, 2013, 06:20:41 AM »
This like asking me which is my favorite kid....;)

That said, on two sides of the spectrum, there were a couple all FWH kolches I brewed that were so outstanding I was sorry it was only 10 gallons. And my IIPA recipe is a favorite of mine as well.

There was also a cherry, cinnamon dubble I made for Christmas aged on toasted cherry wood several years ago that was really amazing to me and it was one beer that really aged out nicely 2 years later. It all went into champagne bottles and I was really sorry when I opened the last one that is was the last one. One thing I had done with that batch was make my own cinnamon candy sugar. I'm not sure how much pf the cinnamon remained in the beer but it was fun and tasted really good before going in beer.

4149
The Pub / Any Lord of the Rings fans here?
« on: March 22, 2013, 08:56:40 PM »
Huge fan of the books. Medium fan of the movies.

4150
The Pub / Any Lord of the Rings fans here?
« on: March 22, 2013, 06:14:03 PM »
Some dumb parts (radaghast) but worth a watch I guess .... Assuming you have enough beer.

4151
Going Pro / Re: Filtering
« on: March 22, 2013, 11:09:21 AM »
I should add, a slight haze. Not a yeast haze. You are better off dropping the yeast before dry hopping as yeast will pull the hop tannins down with then as is drops. In that case it may be better to rough polish filter first and then dry hop. But that's not possible for us.

4152
Going Pro / Re: Filtering
« on: March 22, 2013, 10:56:33 AM »
It's not theroretical at all. Hop compounds are resins that are in the beer. When you filter the yeast you strips some of those compounds. If you ever have a IIPA on tap and drink it fresh and young it should have a haze to it. Over time that haze drops out and the beer turns clear and you lose hop aroma and flavor. The haze is your hop tannins suspended in the beer.

I was at a pub a few nights ago drinking a IIPA from Terrapin brewery out of Atlanta and the beer was very hazy and delicious. I stopped on the way home and picked up a sixer of 2XIPA from Southern Tier and it was OK, but crystal clear and lacked the aroma and flavor of the hazy Terrapin beer.

Like I said, I don't trust brilliantly clear ipaS. ;)

4153
The Pub / Safety feed at work
« on: March 22, 2013, 10:18:07 AM »
It's times when I eat too much to drink beer that I gladly turn to bourbon.

4154
Yeast and Fermentation / Belle Saison Dry Yeast
« on: March 22, 2013, 10:15:50 AM »
Thanks, never used horizon before but will keep that in mind.

As far as Belgian brewers practices and homebrewers I will remind y'all we ain't Belgian brewers. ;) what may work for them and their techniques are vastly different from ours. We can try to mimic their practices but only to a certain degree. After much experimentation I have found that a relatively cool to works best for my Belgians/saison a. I usually ferment in the low to mid 60s for most Belgian/saison strains. The only one I found that really does work better at a warmer temp is 565 but even that I am starting in the 60s and ramping slowly into the 70s and low 80s.

4155
Going Pro / Filtering
« on: March 22, 2013, 09:16:23 AM »
Btw if you do filter on the way over to bbt and get the beer clear you can carbonate it and have it packaged in 24 hours or less. If the beer is cold I can have it carbonated really quick. Hours with the diffusion stone. I have never been in such a hurry as to need to carb and keg the same day and don't filter anyway. But for me I keep any beer I want clear in bbt for at least 48 hours. That's why filtering is so cool, you can turn it around a lot faster.

I still think unfiltered beer tastes better though, in many cases. But for lagers like Leos is doing I think filtering actually improves those beers. Ipas .... Not so much. In fact I distrust clear iPas.

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