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Messages - majorvices

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4247
Guess I'm just not going to get wound up about it. ;) regardless of how strongly we feel it is a 'Merican originality it is an evolution of a style and IPA is the correct moniker IMO. To argue that it would have come to style regardless of the english version is beyond the point. My understanding is the first incarnation of American IPA were heavily influenced (and outright meant to copy) the "original" Ballantine IPA and that style was based on generations of other IPAs that had their origin in the first IPAs shipped from England.

4248
I guess I was wrong. I read that book, but don't think that IPA's back then were anything like they are today, especially those typically brewed in the US.

Just meant the hopping rates, OG and paleness of the beer and lack of crystal malts and malt flavors would be mroe similar. Obviously few beers back in the 1800s taste anything like we have today, a few sours possibly excluded.

Edit: Maybe you should reread my post where I said there are "vast differences". But the beers were decidedly hop forward where English IPAs are more malt forward.

4249
Reading Mitch Steele's book and understanding just how much hops the original IPA had in it (6 lbs of hops per bbl, not including dry hops) and seeing how high the original gravity was (often times 1.070+) I realized how much more like our version of IPA is compared to what IPA in England has become. Sure, there are vast differences. Ours use pure cultures, are not aged for months or years, etc. But I think our IPA name is probably more accurate than what you would find in England.

4250
The Pub / Re: Floating Brewery
« on: July 09, 2013, 10:31:29 PM »
When I was in my late teens we used to build rafts out of ply wood and we used several methods to make them float. From inner tubes attached to the bottom to large, capped PVC type tubing to make a real pontoon. Some of them had trap doors in the center with coolers attached so you could pull open the door and pull out a cold beer. Once we even put a 1/2 bbl keg on one and floated down stream. Fun times. If not maybe just a little redneck. ;)

4251
Beer Recipes / Re: what did I brew?
« on: July 09, 2013, 09:04:57 PM »
@1.100 gonna taste a lot like a barley wine.

4252
General Homebrew Discussion / Re: Who's going to NHC?
« on: July 08, 2013, 07:02:53 PM »
Probably about 10 people. We went to bobbing head brew pub and had lunch/dinner or something. We should try to tighten something up for next year. Time/Date/Place.

4253
The Pub / Re: A Good Day to Die Hard movie review
« on: July 07, 2013, 09:26:09 PM »
Well, I have to disagree. Die Hard was a truly incredible movie that broke a lot of new ground. It's a movie that takes place in one evening about a smart (but bewildered) cop who literally gets caught without his shoes. There aren't many action movies willing to limit their focus like that an more. All these action movies are trying to be bigger, louder and more impossible than the previous. But none of them ever try to be smarter. Which is stupid. IMO anyway.

Interesting bit of Trivia. Did you know that "Die Hard" was actually a sequel to a movie called "The Detective" and the original John McLain was Frank Sinatra? And that under contractual obligations the role had to be offered to him first but, being in his 60s at the time, he turned it down.

4254
The Pub / Re: A Good Day to Die Hard movie review
« on: July 07, 2013, 02:32:10 PM »
First Die Hard is one of the all time great action movies. Rest of them just ruin the first a little. That's why I stopped watching after 2nd one.

4255
All Grain Brewing / Re: tobacco smell
« on: July 07, 2013, 02:28:53 PM »
Point I'm making; if you focus on the title of the thread you are missing his point, me thinks (even assumes). He says it smelled like holding up a dirty sweatshirt in which you had smoked a cigar the previous night. That's not "tobacco" aroma, which can be very pleasing if you are talking about the smell of an un-smoked cigar. His description in his post sounds smoky as in phenols.

4256
All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 10:24:36 PM »
Well, the thread has tobacco in the name but reading OPs post he says "smelled like it smoked a cigar the night before" which doesn't say "herbal" like tobacco leaf. Says smoky, like old ashtray.

4257
All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 08:21:17 AM »
The other possibility, if you mean more "ashtray" than tobacco, is scorching. I built an electric kettle once where the element was too close to the bottom of the kettle and the reflection cause scorching that tasted like licking an ashtray (or, that's what I assume licking an ashtray would taste like). Oddly enough you couldn't detect it as obviously via aroma.

4258
All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 01:04:54 AM »
Maybe I misunderstand but smoke like aroma could be indicative of pedio infection.

4259
Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 04, 2013, 10:27:54 PM »
Haven't read the entire thread, but all I can say is this (having done it): If you don't mind working on a nano level for 1-2 years (and I'm talking about ~3bbl or less) for a year or two for free, and not make any money, and fund the gig out of your own pocket, even lose money, and you do this to prove a concept to attract loans or investors to grow to the next stage (and don't mind working long hard hours at that next stage for a fraction of what your 9-5 job paid), then go for it. Otherwise, don't try it. Find some investors and open a real brewery (and make damn sure you know how to run one or find someone who does!)

4260
RDWHAHB has become a taunt for me. I am still new to the hobby, haven't done 20 batches yet. I need to accept the fact that I am still learning. It would have been so easy to just set up an ice bath, five extra minutes at the end. Oh well, next time.

I removed the blow off bucket and put on the fermentation cap last night. It's going up and down, so my yeast is still alive. I'll brew this same recipe next time, a lil more cautiously, and compare the two to see what differences happen with a high fermentation temp.
Dude, don't "accept" that there's a lot to learn, EMBRACE it!

+1 - mastering a craft is just that. Mastering. Which takes a lifetime. Luckily, once you manage to get a handle on fermentation temps and yeast pitching your beer will taste like you are a master! Not too difficult to figure out. Keep the temp of most ale fermentations in the low to mid 60's and pitch the proper amount if yeast - see yeast pitching calc at www. Mrmalty.com. Be sure that you manage the temp of the fermentation, which will be 4-6+ degrees over ambient at high krausen (a stick on "fermometer" will give you a close indication of the actual temp of fern ration). Be sure to cool your wort down to pitching tomes FIRST before aerating and pitching your yeast. Never pitch over 72, and preferably pitch a few degrees below intended ferm temp. You get those part nailed and you'll be maki g some incredible beers.

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