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Messages - majorvices

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Ingredients / Combination of hops to create an "orange" flavor
« on: December 31, 2012, 06:51:05 AM »
I don't find any orange flavor in citra. Tastes like "imitation" mango to me. But perhaps the right blend might get you what you are looking for. Amarillo,  ... Maybe a touch of centennial and a hair of citra.

I have used ahtunum before and I can remember it having some slight orange character as well.

Ingredients / Combination of hops to create an "orange" flavor
« on: December 30, 2012, 08:35:11 AM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.

The Pub / Merry Christmas Everybody!!!
« on: December 25, 2012, 10:11:53 AM »
Merry Christmas all! I usually open a bottle or two of Orval on Christmas AM. But I don't have any, gasrhnabit!

Commercial Beer Reviews / Tank #7
« on: December 25, 2012, 10:10:48 AM »
I like it well enough. It's in bottles all over the place down here, not hard to find. We were in helen, GA over the summer and one pub had it on draft by the Liter (which I thought was a little over the top.)

Nice beer overall, but nothing I pick up regularly.

Yeast and Fermentation / Weirdness with Repitched 1214
« on: December 23, 2012, 06:36:57 PM »
I use the strain all the time. Never has it stall. It is a b**** to get to clear though (usually).

Ingredients / Making Invert Sugar: table sugar vs. raw sugar
« on: December 20, 2012, 09:07:50 AM »
I'm talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.

Ingredients / Making Invert Sugar: table sugar vs. raw sugar
« on: December 20, 2012, 08:15:10 AM »
Supposedly invert sugar is easier for the yeast to digest. In my experience there was no difference when I tried it, from the results with regular sugar.

The Pub / Game of Thrones and Beer?
« on: December 20, 2012, 07:45:08 AM »
Mmmmyeah .... that's pretty corny.

General Homebrew Discussion / Secondary fermentation
« on: December 20, 2012, 03:30:30 AM »
A common new homebrewer mistake (like me years ago) is to transfer to secondary too early. Make sure that fermentation is completely finished before transfering. Any earlier and you're removing the beer from the yeast that is supposed to be fermenting it (Doesn't make much sense does it?)  Most beers should sit in primary for two weeks. You can transfer when it's finished, though as mentioned, many (like me) skip secondary altogether.


And I LOVE Guns-n-Roses

How embarrassing! ;)

General Homebrew Discussion / Secondary fermentation
« on: December 19, 2012, 06:16:15 PM »
BTW: You can add more yeast but it will need to be an active yeast starter to do anything or a fresh slurry from a recent fermentation.

Gawd - I friggin HATE gun 'n roses. Just sayin. ;)

General Homebrew Discussion / Secondary fermentation
« on: December 19, 2012, 06:15:11 PM »
A lot of time extract brews can finish a little higher depending on the recipe and extract. Especially if you used a lot of "dark" extract. Mind posting the recipe? Also, did you aerate and pitch enough yeast? That can have some effect on attenuation.

I think most us have eschewed "secondary" fermentation. Ends up just being a way to introduce oxidation.

Beer Recipes / spring style
« on: December 19, 2012, 07:47:29 AM »
For me, Maibock is the perfect spring beer.

Going Pro / getting 30 bbls on line
« on: December 19, 2012, 05:52:38 AM »
I asked Neva Parker about this and she said you pitch for the total volume. I know there are some breweries out there that start a beer off with a lower cell count, but I feel better pitching for the entire volume as well.

one of the best beers I ever brewed was a maibock that I overnight mashed in my oven with loads of carapils. It was the best maibock I ever made (and I have made some good one's IMO) but I've always been chicken to make it again for some crazy reason.

Ingredients / Maris Otter Floor Malted Malt?
« on: December 16, 2012, 12:23:06 PM »
100% MO in a british ordinary bitter, pale ale or IPA (sub in a little crystal for the IPA). tastes awesome IMO. That said, I have heard more than once that British brewers often cut MO with pils malt at around 50/50. I also think I prefer my American IPA's to be cut 50/50 MO and pils. Just seems to give a cleaner hop profile for my tastes. YMMV.

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