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Messages - majorvices

Pages: 1 ... 278 279 [280] 281 282 ... 565
4186
Going Pro / Tripling capacity
« on: December 16, 2012, 08:52:17 AM »
The trick is to make sure you have enough beer to keep your current accounts happy. You want to have a small stockpile. If your stockpile starts to add up, then start adding accounts. One thing you don't want to happen is for  a tap to blow and sit empty on a Friday or Saturday.

4187
The Pub / Connecticut Elementary School Shooting
« on: December 16, 2012, 08:49:20 AM »
Just got home from a 2 night back packing trip in TN and was blissfully unaware of this tragedy until this AM. What a horrible tragedy. Thoughts and prayers go out to families. Very sad indeed.

4188
Ingredients / kolbach index
« on: December 16, 2012, 08:45:30 AM »
Please refrain from posting the same topic twice in two different sections. Thanks.

http://www.homebrewersassociation.org/forum/index.php?topic=14163

4189
Beer Recipes / West Coast Winter Ale (Winter IPA?)
« on: December 12, 2012, 07:39:07 PM »
Personally, I can't drink Gubna. Just tastes awful to me and I totally get the onion and garlic. Maybe it is person to person but "blech" - I hate summit. The other IPA or IIPA (I believe it is called Deviant) they have out that is new also uses summit and it is just as unapproachable to me as the Gubna. Just can't enjoy that hop. I ado agree that in both those beers the summit is probably aggressively late hopped.

I also think the special b is over the top in your recipe for my tastes. Again, it could be subjective. I'm not a big fan of special B either, though. ;)

4190
Yeast and Fermentation / nothing is Happening
« on: December 12, 2012, 05:32:40 PM »
Assuming you are pitching the appropriate amount of yeast, starting off cooler is generally better. "Getting the yeast going" at warmer temps also generates more esters and, especially, fusels. Most fusels are generated in the first 48 hours of fermentation, and fusels are generally unwanted (they cause head retention problems and head aches and "hot" alcohol flavors).

That said, 72 is not in a big danger area for fusels, though you would not want it to be higher than this. But, for the best beer, IME you are better off starting most ale yeasts in the mid to low 60s.

4191
Yeast and Fermentation / nothing is Happening
« on: December 11, 2012, 08:34:45 PM »
If I may add, you may ask any question on this forum and you will be answered no matter what it is. We want to help you make the best beer possible. So never hesitate to ask. But you would do yourself a HUGE favor by reading a good homebrewing book. I recommend www.howtobrew.com

4192
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 11, 2012, 08:17:30 PM »
I have not had much to bullsh!t about this year. Except we did manage to beat the Steelers. But that was a long time ago. I was at the beach, IIRC.

4193
General Homebrew Discussion / My beer in a brewery!
« on: December 11, 2012, 08:14:34 PM »
That's awesome, man!

4194
All Things Food / Kitchen Knives
« on: December 11, 2012, 05:54:28 AM »
Looking for recomendations for a kitchen knife set. I am not a pro chef so I don't need a $400.00 set of knives. I am looking for something good quality in the $100.00-$150.00 or so range. I have read reviews for a number of sets in that price range and they mixed. I was looking at Victorinox 8-Piece Knife Block Set
 online and the reviews are good and it is in my price range. Any suggestions or recomendations?

Thanks

I have the Victorinox set for a year now. Quality blades and sharp. I recommend it, especially for the price.

4195
Yeast and Fermentation / Slowing Fermentation advice
« on: December 10, 2012, 07:10:18 PM »
Definitely DON'T aerate it any more now. You could try rousing the yeast but it may simply be done.

4196
The Pub / Gas station growler fills
« on: December 10, 2012, 06:17:56 PM »
The growler to go gig is big business here in Alabama. Lots of places are doing it.

4197
General Homebrew Discussion / Quick Hop Aroma and Flavor Loss
« on: December 08, 2012, 07:51:33 PM »
If you're over pressurizing the keg to quick carb, then venting it before you serve, you're probably purging out a ton of hop aroma. Better to rack to the keg, toss in the dry hops, set it to serving pressure and wait a week.

Another good suggestion.

4198
General Homebrew Discussion / Quick Hop Aroma and Flavor Loss
« on: December 08, 2012, 05:00:09 PM »
are you dryhopping at the cold crash temps or at ferm temps? 

7PSI for serving (assuming high 30's serving temp) is a bit low in carbonation IMO for American IPA.  You do need some signficant carb to push out those hop aromas in your glass. i try to carb and serve at 11-13PSI at 38 degrees.

what are the actual hop stand, 15min and dryhop amounts?  Some people's idea of 'big' is pretty weak from what i've seen.

Interesting. I find lower end carbonation lends better aroma for me. High Co2 lends to a weird harshness in aroma and flavor.

I also agree with the 02 comments. Seems like even low levels of oxidation has a detrimental affect on hop flavor and aroma..

4199
General Homebrew Discussion / The latest thing I am curious about
« on: December 07, 2012, 08:01:36 PM »
I am truly brewing lagers now with the intent that they won't get drank until June.  That's the reality of lagers. 

I disagree with that.  Average gravity lagers can be turned around only 2-3 weeks longer than an ale.  I make a lot of lagers and primary them for 3 weeks and lager around 4 then off to the taps.  (most pros are 2 primary, 2 lagering, then packaging or less).

And not bragging, but to illustrate it ain't just my tastebuds that think so, I just got a 43.5 and a bronze medal for my oktoberfest at the Sunshine Challenge with 774 total entries and that beer was lagered for only 3 weeks and was on tap for 2 before I bottled some off the tap and sent.

that is, unless of course you want the oxidized flavor that many folks confuse for maltiness since that's what they taste in imports.  in that case, yeah, you'll need to wait 6 months or so  ;D

+1. Even big doppelbocks don't need that kind of aging. Lighter lagers need only 2-4, maybe 6 weeks tops.

4200
Going Pro / getting 30 bbls on line
« on: December 07, 2012, 03:56:49 PM »
We fill the tank the same day (back to back brew session) and just pitch the proper amount all at once. We build up yeast from a smaller 7 bbl fermentor.

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