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Messages - majorvices

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4246
All Grain Brewing / Soapy Flavor in New Zealand Hopped IPA
« on: June 15, 2013, 11:22:13 PM »
I had some soapy issues on my IPA and a smart person here on the 4M suggested addig a small amount of gypsum to the beer glass and it worked at scrubbing out much of the soap character. I now add gypsum to my mash for every IPA. Seems to have fixed the issue.

I wonder it it's the Calcium or Sulfate doing that? Or both?

I think it's just the paint on the ground up drywall?

4247
The Pub / Good news! Beer bellies are a myth!
« on: June 15, 2013, 10:02:10 PM »
What are you eating majorvices?

Lots! ;)

I eat pretty healthy. Very little fast food. It's the beer and second helpings that are killing me!

I'm still in pretty good shape though. For  a brewer.



Looks like you lost a few pounds of hair!

Nah. I just don't shave my back anymore!

4248
The Pub / Good news! Beer bellies are a myth!
« on: June 15, 2013, 05:54:07 PM »
FYI: I was sucking my gut in on that picture

4249
The Pub / Good news! Beer bellies are a myth!
« on: June 15, 2013, 04:11:19 PM »
What are you eating majorvices?

Lots! ;)

I eat pretty healthy. Very little fast food. It's the beer and second helpings that are killing me!

I'm still in pretty good shape though. For  a brewer.


4250
Yeast and Fermentation / blonde ale with US-05 tasting like Hefe
« on: June 15, 2013, 12:58:10 PM »
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. ;)

That sounds accurate. That was the last of it anyways. I have used US-05 so much now that I want to experiment with some other yeasts a bit more.

S-04 is my new yeast for now. I haven't been impressed after reading descriptions about how well this yeast drops out. My summer ale on tap has yeast floating all over the place after cold conditioning for a couple of weeks....

Is your water especially soft? Water low in calcium can have a negative effect on yeast flocculation.

4251
All Grain Brewing / Soapy Flavor in New Zealand Hopped IPA
« on: June 15, 2013, 12:55:24 PM »
I had some soapy issues on my IPA and a smart person here on the 4M suggested addig a small amount of gypsum to the beer glass and it worked at scrubbing out much of the soap character. I now add gypsum to my mash for every IPA. Seems to have fixed the issue.

4252
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.

4253
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.

4254
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.

4255
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. ;)

4256
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

4257
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.

4258
Going Pro / Filled Keg storage
« on: June 07, 2013, 12:15:33 AM »
Two words: cold room.

4259
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.

4260
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.

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