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Messages - majorvices

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4246
All Grain Brewing / Re: Last three batches terrible
« on: October 02, 2012, 04:19:01 AM »
Fermentation temperature is essential to producing great beer. You need to cool your wort down to at last under 68 degrees and never let the fermentation temp (which will be 4-6+ over ambient during high krausen) over 68-70, 72 at the highest - and for most yeast strains the low to mid 60s on pitching and fermenting works even better.

The most important time for fermentation temp control is first 48-72 hours, after this if you want to warm the temp to low 70s to speed fermentation and possibly help with attenuation that is perfectly acceptable. But definitely keep a close reign over fermentation temps during the first 72 hours.

4247
General Homebrew Discussion / Where'd my hops go?
« on: October 01, 2012, 10:13:08 AM »
I don't personally care for the taste of dry hopping cold. MOre vegetative character. Plus warmer temps help hops come along faster. I also stopped fining my IPAs because it strips hop aroma.

4248
Beer Recipes / First Barleywine
« on: October 01, 2012, 07:09:20 AM »
If this is your first beer that big you may want to have some DME on hand to make up for a possible unexpected low efficiency.

4249
All Grain Brewing / Best size boil kettle for 10 gallon batches
« on: October 01, 2012, 07:07:50 AM »
I use a 14 gallon kettle and it is pretty close to the top when I finish sparging/lautering. I recommend larger ifd you can, but the 14 gallon works, you just have to feather the flame. That said I always targeted 12 gallons so that I got 5 by the time I was kegging.

4250
General Homebrew Discussion / Beard beer?
« on: October 01, 2012, 07:05:38 AM »
I asked John Maier about that at NHC this year and he was clearly tired of talking about it.

4251
All Grain Brewing / Last three batches terrible
« on: September 30, 2012, 06:22:08 PM »
Even if the water tastes fine to you, it could still have chlorine in it. It may not be as simple as what the water tastes like before you brew. Chlorine or chloramines may not be at taste threshold - but the yeast react to them chemically and produce phenols.

It may have nothing to do with chlorine/chloramines but I would base it on a chlorine test, not you taste of the water.

4252
Going Pro / How I Raised $1.25 Million To Start My Brewery
« on: September 30, 2012, 06:18:10 PM »
I could not have groan my business to where it is now without a loan.

Was it really that painful?   ;)

http://www.youtube.com/watch?v=bQu2SVFF-cU

Actually Yes, it was pretty painful. But worth it. ;)

4253
General Homebrew Discussion / Re: Homebrew Store in Alabama Raided
« on: September 29, 2012, 11:48:22 AM »
The bill almost passed this last year but it never came up for a vote in the house. We have some fairly powerful organizations that are really making progress here in Alabama. We have come a long, long way over the last 5 years - we went from a state that didn't allow ABV over 6% or bottles over 12 oz to now having beer up to 14% and bottles up to 22oz or 750 ml. Still a lot of work that needs to be done but our beer laws are better here no than in a lot of the country (PA, for instance.)
 
I truly feel homebrew legalization is only a year or two away.

4254
Beer Recipes / Critique my Wit
« on: September 29, 2012, 09:29:12 AM »
oats are very traditional in a wit. I'm pretty certain the are used in hoegarten as well. you want a large portion of starch in the grain bill.

4255
Going Pro / How I Raised $1.25 Million To Start My Brewery
« on: September 29, 2012, 06:09:45 AM »
I could not have groan my business to where it is now without a loan. We didn't start with a loan but it became quickly apparent that we needed cash if we were going to grow into a real business. We are ready to take on another 120K right now and we are looking into taking on another partner buying a 10th of the company.

After this next loan is paid off the scary one comes because we will need a couple million to build out a new facility and hopefully grow into a truly regional brewery.

4256
General Homebrew Discussion / Re: First German Dark Beer
« on: September 29, 2012, 05:50:40 AM »
If you can get the temp into the mid to high 50s give WY1007 a try for you German Mock lager. It's very clean and has some "lagerish" characteristics.

4257
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 01:33:30 PM »
Yeah, 2" ports. I forgot about that part. Still, I dry hop in carboys/buckets without a bag. But with a .5" port on a conical that could cause some problems.

you should be more cognizant of that distinction my good man  :P

At least I have dudes like you to keep me in check!  ;) Nice catch.

4258
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 12:47:58 PM »
Yeah, 2" ports. I forgot about that part. Still, I dry hop in carboys/buckets without a bag. But with a .5" port on a conical that could cause some problems.

4259
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 12:44:49 PM »
Never use a bag. Haven't in years.

OTOH I have 2" ports.

4260
Yeast and Fermentation / Re: Transfer to secondary with March pump
« on: September 28, 2012, 02:14:27 AM »
It is preferable to transfer beer without a pump if possible because you don'tr want to knock the co2 out of the beer - foaming like that can erase some volatile aromas. But I do use a pump for beer transfer out of my non pressurizable tanks out of necessity. The preferred methos is to transfer via co2 pressure on the tank to be racked.

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