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Messages - majorvices

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4186
The Pub / Good news! Beer bellies are a myth!
« on: June 15, 2013, 12:49:39 PM »
I never had a beer belly until I opened my brewery. Sat at an office desk job 40+ hours a week and barely an oz of fat. Now I'm on my feet all day lifting heavy things and running from one end of brewery to other with barely a minute to grab lunch.  But at 4 o'clock after brewing all day I find myself compelled to hit the taps.
The same here.
I think I gain 20 lb in 2 years.
I tell to my kids that I need that muse to lift 150 lb kegs.

And the worst of it Is rarely have beer at home.
Nobody told me that before I opened a brewery.

I am pushing past 20 lbs now. And I always make sure there's at least 2 taps at home. That's another part of the problem! I still work out by weight lifting 3 or 4 days a week in addition to brewery work and hiking another 2 days a week but it's no use. I keep getting fatter!

OTOH the other part of the equation is I turned 43 last October.

4187
The Pub / Good news! Beer bellies are a myth!
« on: June 14, 2013, 01:32:43 PM »
 I never had a beer belly until I opened my brewery. Sat at an office desk job 40+ hours a week and barely an oz of fat. Now I'm on my feet all day lifting heavy things and running from one end of brewery to other with barely a minute to grab lunch.  But at 4 o'clock after brewing all day I find myself compelled to hit the taps.

4188
Beer Recipes / Belgian Red Ale?
« on: June 14, 2013, 10:18:31 AM »
I make a Belgian red ale with cara red that turns out really nice. It's a little over "session able" at 1.060 bit it's a deep red and very quaffable. I use a lot of cara red and some sugar to dry the beer out. LMK if you are interested in the recipe.

4189
Yeast and Fermentation / blonde ale with US-05 tasting like Hefe
« on: June 14, 2013, 10:15:31 AM »
I have seen Chico strain mutate like this a few times. Hazy and rubbery yeast aroma. Time to buy a new packet of us-05. Don't break the bank. ;)

4190
Going Pro / Filled Keg storage
« on: June 07, 2013, 05:13:57 PM »
Great point, Tom. Nothing pisses off a bar manager more than having a warm keg delivered on Friday at 4:00

4191
Going Pro / Filled Keg storage
« on: June 07, 2013, 01:57:14 PM »
You can build a cold room with an AC unit and some insulation. Or you can just get a "kill box" off craigslist.

4192
Going Pro / Filled Keg storage
« on: June 07, 2013, 12:15:33 AM »
Two words: cold room.

4193
Kegging and Bottling / Bottling from keg at room temperature
« on: June 06, 2013, 09:32:02 PM »
you can't bottle carbonated beer warm. The close you are to 30 degrees the better.

4194
General Homebrew Discussion / Lagering Time
« on: June 06, 2013, 02:32:26 PM »
Only 6 lagers experience so not an expert. But I think there's little doubt that plenty of time on the yeast is a good thing.

Maybe. depends what your definition of "plenty"is. You have a limited amount of time on the yeast before you introduce autolysis. Granted, homebrew beers can probably go several weeks, you still want to get it off the yeast.

Point is, if you are doing a d-rest you are speeding up the yeast conditioning time that normally happens during traditional lagering. So if you are not doing a traditional lagering method you only need a couple weeks for most low gravity lagers. And certainly no more than 6-8 for higher gravity lagers, if that much.
Really? You think autolysis happens that quickly? I've had good results lagering on the yeast cake for an additional 2+ weeks after the primary.

It depends on the beer and how much dead yeast you carry over from previous pitches. You are most likely fine for 2-3 weeks, maybe even longer. My point is simply some people lager much longer than necessary expecting benefits from yeast that are no longer active.

4195
General Homebrew Discussion / Lagering Time
« on: June 06, 2013, 12:44:21 PM »
Only 6 lagers experience so not an expert. But I think there's little doubt that plenty of time on the yeast is a good thing.

Maybe. depends what your definition of "plenty"is. You have a limited amount of time on the yeast before you introduce autolysis. Granted, homebrew beers can probably go several weeks, you still want to get it off the yeast.

Point is, if you are doing a d-rest you are speeding up the yeast conditioning time that normally happens during traditional lagering. So if you are not doing a traditional lagering method you only need a couple weeks for most low gravity lagers. And certainly no more than 6-8 for higher gravity lagers, if that much.

4196
General Homebrew Discussion / Lagering Time
« on: June 06, 2013, 02:09:31 AM »
So, the whole point of "lagering" is to let the yeast finish working at cold temps to clean up diacetyl and other off flavors and to create carbonation. It's supposed to be a process where the yeast are still working, even going as far as adding active yeast (kruasening) to the  lagering tank. If you are not doing that, there's really no need to lager except to clear the beer and "round out" some flavors. Rule  of  thumb, 1-2 weeks for 1.050ish beers and 4-6 weeks (maybe 8 ) for anything over 1.065.

Quite simply, you don't need extended lagering if you arent following traditional lager protocol and you may be missing out on fresh beer.

4197
General Homebrew Discussion / Straining your wort
« on: June 05, 2013, 02:17:55 PM »
The only potential problem is you will raise the potential of contamination depending on your method.

4198
General Homebrew Discussion / Air leak in siphon
« on: June 05, 2013, 02:16:45 PM »
I always used a stainless gear clamp. Either that or make sure the diameter of your tubing is small enough that it fits especially snig.

4199
General Homebrew Discussion / Who's going to NHC?
« on: June 04, 2013, 04:29:57 PM »
That is an awesome design

4200
General Homebrew Discussion / Who's going to NHC?
« on: June 04, 2013, 02:09:26 PM »
It will be an interesting NHC for me. I am driving up to PA with family the week before conference starts. We are spending a couple nights in Hershey (which is about 20 minutes from where I grew up) and then driving to Philly, spending a few nights there and then taking the train to NYC for 2 nights before coming back to Philly for another night or two. Then family drives home and I fly out after NHC.

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