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Messages - majorvices

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All Grain Brewing / observation of dissolved oxygen loss in wort
« on: April 28, 2013, 06:58:09 PM »
I'm just impressed you have a DO meter!

Going Pro / Logo Feedback
« on: April 28, 2013, 03:20:10 PM »
This in not to the topic.
After yesterday beerfest that I samples a dozen if local breweries I have correct t my opinion.
There is about half breweries that are making unmemorable to bad beers.

I was quite desipointed about it. Most of these breweries are new breweries.

Don't wanna say I told ya so .... But .... ;)

Beer Recipes / S'more Porter?
« on: April 28, 2013, 09:54:15 AM »
I made a s'more stout once. Mashed the marshmallows and graham crackers, and added chocolate to bk. the beer had a weird flavor, probably from graham crackers.

General Homebrew Discussion / Brewstrong
« on: April 27, 2013, 07:16:07 AM »
I take a lot of what I hear on the BN shows with a grain of salt. There's no doubt that Jamil was an excellent homebrewer, and I owe him and the BN in general a lot of thanks for helping me brew good beer starting very early on as a homebrewer. But I have a pretty sensitive BS meter, and Jamil sets it off all the time (especially on Brew Strong).

I can get past the commercials and sophomoric humor (that's what the fast forward button is for), but it bugs me how Jamil is obviously making s*** up on the fly in response to questions and everyone on the BN just treats it as gospel - as if Jamil is Homebrew Jesus. He has obviously paid his dues, and his educated guess is way more likely to be close to the mark than most other homebrewers, but in the end it is still just an opinion. He also seems a lot less prepared for shows now that he has become a full-time commercial brewer. Although Jamil was a big part in getting the BN to where it is today, I think they need to bring in some new blood that is currently an active homebrewer or else they may start to stagnate.

I'll definitely take Basic Brewing over the BN any day since James approaches everything with an open mindset, and encourages experimentation that flies in the face of pre-conceived notions in homebrewing. We're still learning a lot as a whole in this hobby, and it's this kind of scientific approach which will keep the hobby moving forward and benefit us all as brewers.

This is pretty funny. I remember years ago Jamil saying something about how bottled water is not sanitary, and how they laid out 10 gallon jugs of water in the sun and 4 or 5 of them turned green. Then, two or three months later I hear that laying bottled water out in the sun is a technique promoted by scientists and doctors to sanitize and treat water in third world countries.

I just use a submersible pump and pump into a snake keg.

Yeah, I'm not spending $100 on that right now. ;)

I guess I just got to the point where it was easier to take taps apart and clean them and replace the line since I always have a few rolls laying around and it's cheap. But I'll probably go back to using line cleaner now. It's quick and easy.

Anyone know how long the line cleaner wil last once mixed into solution?

General Homebrew Discussion / Observation
« on: April 26, 2013, 08:39:43 AM »
Couple things to consider when you are considering pro vs  home brewer. A commercial brewer brews several times a week, brewing the same styles over and over again. He or she learns to be very consistent and really works with malt, hops, grains, yeast and fermentation every single day managing several batches. The vast majority of home brewers brew once every several weeks at most. There are those truly obsessed homebrewers who do brew weekly, sometimes multiple batches per week at a stretch. But even these home brewers don't approach the amount of time commercial brewers spend with actual hands on, day to day brewing.

OTOH home brewers can really afford to experiment and come up with some great (and not so great) brewing ideas. They spend their time reading magazines like Zymurgy and discussing ideas over forums and meetings while I think a lot of commercial brewers give up on experimenting and learning once they start brewing day to day and some probably start to assume they know everything and fall into the trap of complacency.

Well, I usually dump a 1/4 pint if it has sat longer than a day or so but seems like some beers go fouler a lot faster sitting in the line.

Going Pro / Logo Feedback
« on: April 26, 2013, 06:47:58 AM »
BTW: Someone mentioned Russian River labels. I like their labels, I like how the Belgian styles look hand drawn and they are obviously trying to look like some of the hand drawn Belgian lable.s.

Is the replacement line from a different batch?  Sometimes you get a bad batch of tubing and it gives a bad flavor to the beer.  That would explain "especially when it has sat in the line for a night or two".  If it was the keg I would expect it to be uniformly bad.

This is the second keg I've run through the line and didn't notice anything the first keg. Just replaced line 3 weeks ago. Maybe it really did just need cleaned.

I cleaned the line and it tastes fine, last night anyway.

I've had this happen before, and it only usually happens with IPA. I was talking to a bar owner and he mentioned something about if certain IPAs sit for very long in the line he has to flush the line with 1/2 a pint before he can get it to taste right. Anyone else ever hear about this? I wonder if the hops in the line affect the line someway.

Going Pro / Logo Feedback
« on: April 26, 2013, 06:28:58 AM »
I do not know.

It is hard to make bad beer these days. There is a lot of info out there. It is not mystery any more.
So solid beers are one of requirements but you need to give your consumer a message why they should buy your beer.

Your name and logo should project what you are all about.
What you can tell me about this one:

Hard to make bad beer? You mean people are trying to make some of this crap?

Sorry, OP, I know you are wanting to turn this back to topic. I've given my .02. I don't think the first one is too bad, and while I agree that people like a story I don't think it is too terribly important, as long as the beer is good. You story can always change, it's business not journalism. ;)

General Homebrew Discussion / Observation
« on: April 25, 2013, 02:28:50 PM »
Won't argue with that b ut will point out that some of the absolute worst beers out there are homebrew, too. ;)

exactly, if you have ever suffered my crap.

actually though, i get disappointed in the offerings when i go out.  went out last night, and nearly every beer fell in to the light lagers, wheats, or flavored something or other, or some beer that is described as heavily hopped..  i am not a big fan of most of thesebeers because i think they just get the hell hopped out of them and taste like they were strained through asparagus. it is hard to find a dortmunder, a kolsch, a bock or a dunkel as is.  the stouts and porters are all flavored with x, y, or z.  eventually i noticed old rasputin which i like on the list and was happy.  but come on.

We brew a fantastic altbier but have a hard time getting bars and restaurants interested in ordering it. Have no problems moving our Belgian wit brewed with ginger and lime leaves.

All Things Food / Ruachbier Beef Stroganoff
« on: April 25, 2013, 12:47:12 PM »
Sounds like a great combo!

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