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Messages - majorvices

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4186
The Pub / Re: i bid you all fare well...
« on: May 13, 2012, 05:34:26 AM »
He's back? Rats. I could have used a new saw.

FWIW one f the best doppelbocks I ever tasted was a "brewmasters collection" fom "gasp" Budweisser. It was spot on perfect and rivaled some of the  best German ones I've tasted.

4187
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 13, 2012, 05:29:45 AM »
Before we could get access to the dark Belgian candi syrup just about every dubbel recipe you'd see would have special b. but now I personally feel the dark candi syrup gives more authentic results that the same recipe made with sugar and special b. Thats not to say you can't use any special b but you can make a very authentic dubbel without it as long as you have the dark candi.

4188
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 12, 2012, 07:31:05 PM »
I would personally not use any special B in a dubbel and up the amount of Dark candi syrup. I think you might be starting to see there is not really a right or wrong answer here, but personal preference.

4189
General Homebrew Discussion / Re: Clear(er) Beer
« on: May 12, 2012, 10:12:50 AM »
Irs so funny the different experiences we brewers have. It's very rarely been the wheat or wit beer for me that turns clear. They always have sufficient haze. Maybe I drink them too fast.

4190
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 12, 2012, 10:07:47 AM »
+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.

4191
What it all boils down to is wait for the wort to foam up and drop back into itself. That's the hot break. I won't add hops until then. Boiling purposefully longer than that isn't necessary IMO. Unless you have a specific reason like a boil-down like I did with the BW. That was a triple sparge and a large grain-bill and would have produced 20 gallons of regular beer.

I always wait until I actually see hot break in the kettle (egg drop soup). My understanding is you want those proteins to coagulate before you add the hops.

4192
General Homebrew Discussion / Re: Pro-Am tapping party
« on: May 11, 2012, 10:16:14 AM »
How does a small nano brewery compare to a large nano brewery?  ;)

4193
Pimp My System / Re: My Brutus System
« on: May 11, 2012, 09:47:48 AM »
Yeah, but having the tank indoors is illegal and dangerous. House catches on fire and you have a huge bomb ready to go off. I assuming the OP has this set up for photoshot purposes.

Beautiful system!!!

4194
Sorry, can't help you. I have never tried that strain. I think a lot of what you are looking for can be found by experimenting with temperature and/or blending strains. would be interested in feedback on WLP351 though

4195
Going Pro / Re: Outside Help - Where Is It Worth It?
« on: May 10, 2012, 08:43:51 AM »
The most help we have needed were from electricians and HVAC guys. We also used an architect to design to design the brewery to avoid issues with health department and building inspectors.

In your case, maybe you could post on Pro Brewer and see if anyone is looking for your specific services.

4196
Glad it turned out for you. I have great success with that strain over the years.

4197
General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 10, 2012, 04:06:41 AM »
A local brewery here who are frenemies of mine made a secondeunning beer and called it "sloppy seconds" and I refused to drink it.

4198
General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 04:20:40 PM »
This may be the dumbest thread ever outside the "Pub" section.  ;)

4199
Going Pro / Re: I don't miss homebrewing
« on: May 08, 2012, 04:36:46 AM »
How 'bout making soap?

Why make something I'm not going to use?  ;)

4200
Going Pro / Re: I don't miss homebrewing
« on: May 08, 2012, 04:33:00 AM »
Pretty equipment and nice paunch growing there, you have a way to go to match my paunch!

Thanks man, but it's something I'd love to get rid of. I drink a lot more beer now than I used to. It's hard not to want to knock back three or ofur after a long day brewing.

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