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Messages - majorvices

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The Pub / Re: West Sixth vs Magic Hat
« on: May 23, 2013, 12:44:16 PM »
As a graphic designer of over 20 years, I can assure you that those two logos are way too close and MH is going to win this law suit. I once got a cease and desist order direct from Harley Davidson's attorney. Highlight of my graphics career, trust me. ;) But all the attorney has to do is show the judge that the two logos can be mistaken as related to each other and the plaintiff wins the case. Sure, If I could have afforded a high dollar attorney I could have made a case. BUt me against HD? Not a chance.

Same story here. And if you don't think those logos are eerily similar you are looking at them through you a$%*H*((.... just sayin....

General Homebrew Discussion / Wrong?
« on: May 22, 2013, 10:59:29 PM »
If you enjoy it, it's all good, bro!

Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 03:23:30 PM »
Only rehydrate on beers over 1.065. I've pretty much switched my IPA and IIPA over to US-05 because I am using WY1007 on my other styles and I don't care for it as much in IPA/IIPA.

Have you ever used K-97? It's really nice, along the same lines as 1007.

No. I have wanted to, but haven't. I'm working on putting back together my old 1 bbl system as a pilot system. I'm going to have the liberty to try lots of new stuff soon, hopefully. (Well, new to me).

Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 01:20:52 PM »
Only rehydrate on beers over 1.065. I've pretty much switched my IPA and IIPA over to US-05 because I am using WY1007 on my other styles and I don't care for it as much in IPA/IIPA.

I've been using the WY saison strain but last winter when I went to make my Saison Noel I was told by WY that it was 4 weeks out. Guess people don't use that strain much in winter, so I'm happy to have a dry yeast option.

Yeast and Fermentation / Belle Saison Dry Yeast
« on: May 22, 2013, 11:48:17 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

Glad to hear that. I have a brick at the brewery that I have been planning to use but been skeered.

General Homebrew Discussion / First beer taste
« on: May 22, 2013, 11:45:36 AM »
Give it time. I usually check my bottles every week to see what's going on. It might be drinkable at 3 weeks, but I'll never share with friends before 4. 5 weeks is usually perfect, in my opinion (depending on the beer, of course - some may need even more time).
It'll be different depending on your brewing practices and your tastes. Most of my beer is ready to go within 3-4 weeks of brewday. That said, I'm not naturally carbbing.

Yeast and Fermentation / Re pitching chico/1056 from local brewery
« on: May 22, 2013, 08:00:39 AM »
You are probably fine up to a month but the sooner you use it the better. I'd use yeast calculator and put the yeast harvest date in there and go from there. You are better off slightly overpitching than underpitching, but try not to massively overpitch. You shouldn't need a starter if you use the yeast within a month, but again,the sooner you use it the better!

General Homebrew Discussion / Any Hope?? Not much fermentation
« on: May 22, 2013, 02:09:17 AM »
My advice is just let go and dump it! Life's too short to suffer though bad beer. Id rather drink bud than suffer though a screwed up batch you made obvious mistakes on that "smells awful". Dump that crap and move on! You won't get better advice than that. Trust me, it's way more work to save than to re brew.

General Homebrew Discussion / Re: First beer taste
« on: May 22, 2013, 01:04:55 AM »
We are not done. We are never done. These little tangents are where you can really learn something so, pay attention, son.  ;)

If you are bottling, and you are not filling from a carbonated keg, you are bottle conditioning. Regardless, if you are not filtering, you are going to have yeast on the bottom of the bottle, and the beers I brew rarely require more than a week or two of cold conditioning.

The Pub / Heading my way
« on: May 21, 2013, 02:32:44 PM »
Reminded me of the tornados that hit Alabama a couple years ago last April. Had to flee the brewery, one hit my kids school then the next one wiped out electricity for a week.

Thoughts and prayers with all on OK and about.

General Homebrew Discussion / First beer taste
« on: May 21, 2013, 12:46:07 PM »
Ok, apparently I'm ignorant of the benefits of tasting beer throughout the process. Please educate me.

I used to taste throughout, but I really dislike it all until the final product... Which then tastes very good. I would work myself up over pre-finished product tasting to the point where I quit doing it.

Thanks for feedback

Well, for one if there's diacetyl you can take steps to fix that before packaging. Sulfur, too. By tasting throughout the process you can pin point where something may be going wrong. I once had a beer that got burned on an electric element (electric kettle). Obvious smoke character in the beer, think ashtray. I tasted it coming out of the fermentor and had no idea at first what it was. Pedio can be smoky and rank, so I thought it may have been an infection. Had I tasted the cool wort I would have known right there and then not to even bother filling the fermentor. But what ended up happening was I brewed it again and had the exact same problem and only then pin pointed that my element was too close to the bottom of my kettle and was scorching. Would have been much better off had I just tasted the wort and dumped it without pitching the yeast in the first place, let alone take up two weeks in the fermentor, then wasting another brewday/batch ingredients.

I can taste a beer coming out of the fermentor and tell by taste or smell if I should even bother to rack it to bright. I can taste it and tell if I should bother to harvest yeast. Plus, if I taste it and it is good fresh from fermentor I can tell if there was a problem (like oxidation) picked up after fermentation.

Just knowing your beer from start to finish is important to craft in general. Knowing what is happening at every stage. Why would you rely on anything else but taste (and smell) for that? I can understand where you are coming from on saying that you get worried if there is an off flavor, but IMO you are better off learning how to taste the beer right out of the fermentor. It's part of mastering the craft - in my opinion, of course.

General Homebrew Discussion / Any Hope?? Not much fermentation
« on: May 21, 2013, 01:13:19 AM »
Well, this may not help you now but you can't make a lager and fement it at room temp - even to start it off. You must build up a large slurry of yeast (2 packs of yeast in a one gallon starter would not be too big for a 1.050 beer). You must cool your wort all the way to pitching temps, and a few degrees below for best results (44-46) and you have to ferment COLD at 48-52 degrees.

By starting out warm and lowering the temp you risk stalling the yeast and you most likely will have all kinds of off flavors, specificallay diacetyl, not to mention all the ale like esters from warm fermentation. You may as well have used an ale yeast if you aren't going to ferment it cold.

I would definitely dump what you have now and start over again. Lagers are definitely an advanced brewing practice so if you don't have a lot of brewing experience I'd recommend sticking to ales for now.

General Homebrew Discussion / First beer taste
« on: May 20, 2013, 07:45:25 PM »
I stopped tasting beer prior to bottling. Warm, flat beer tastes bad.

Some beers will be great after 2 or 3 weeks in the bottle, while others will mature nicely and will be excellent after 6 months.

IMO a good brewer needs to taste beer all the way through the process, from wort to glass.

The Pub / A bomber is rarely a good deal
« on: May 18, 2013, 10:51:25 PM »
Damnit, I tried to delete that and retype!!!

General Homebrew Discussion / Re: First beer taste
« on: May 18, 2013, 06:46:08 PM »
What does beer thought smell like?  :P ;)

You will get to a point where you can almost render final judgment on flat beer out of the primary, but it may take several batches.

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