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Messages - majorvices

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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.

General Homebrew Discussion / Who's going to NHC?
« on: June 03, 2013, 03:49:19 PM »

The Pub / The best copliment I've ever gotten
« on: June 01, 2013, 03:52:24 PM »
If my daughter was dating someone just like me I'd shoot him.


You guys are rough. :))

Yeah, if my daughter were dating someone like Keith, I'd shoot him too! ;)

Ya, but you'd only wing him.  You wouldn't want the brewery to close down.   ;D

If I was winged the brewery would still shut down!

General Homebrew Discussion / Who's going to NHC?
« on: June 01, 2013, 01:35:19 PM »
I'll be there as well. In the past there has been suggestion of a forum meet up. We should make that work this year.

Beer Recipes / Thoughts on a Rye Amber?
« on: May 31, 2013, 10:56:03 AM »
I am brewing a contract rye right now for a local pub. The recipe came from a local homebrewer and it is less hoppy than I expected or thought it should have been but turned out really great. You could clearly taste the rye. Got me thinking maybe a lot of rye beers are a little out of balance....

The Pub / The best copliment I've ever gotten
« on: May 31, 2013, 10:46:36 AM »
If my daughter was dating someone just like me I'd shoot him.

Beer Recipes / kolsch grain bill
« on: May 30, 2013, 12:30:39 PM »
The wlp029 is a bit more challenging to make clear but with some finings and cold conditioning you can get it pretty close to crystal clear (see my avatar, left). That said, the grist bill is so pale and sans buffers so you really need to watch your pH. Calcium chloride additions and a food grade acid may help improve your clarity drastically depending on your water.

Kegging and Bottling / Yeast ring
« on: May 29, 2013, 09:48:56 PM »
If you are bottle conditioning you will have yeast in the bottle. Even Sierra Nevada has yeast in the bottle. The carbonation process will need yeast and the yeast will settle out once it is finished. Unless you are filtering you are not removing all the yeast. And if you did remove all the yeast the beer wouldn't carbonate.
I talked to a brewer from Montreal who said that if you are "doing it right" then you can bottle condition with little enough yeast that you won't have any visible when it is done.  He said he gave a talk to that effect in Canada, possibly at the Mondial de la biere, I don't really remember.  Anyway, the take away was that the amount of yeast you actually need to carbonate your beer is little enough that it doesn't need to be visible when it is done.  I'm sure it requires tight control though.

Yeah. OK. But there aren't many homebrewers who are pulling that off. I'd be willing to say there are close enough to "zero" homebrewers pulling that off as close enough to count as "zero". And I never got a commercially bottle conditioned beer that was yeast free, so I guess I'm not buying that one.

Going Pro / New opportunity...
« on: May 29, 2013, 06:25:24 PM »
The one's I have are Rocky "Long Range". They are slip on, calf height. They also have an impressive western flourish. :)

Beer Recipes / kolsch grain bill
« on: May 29, 2013, 06:13:50 PM »
You can go as simple as all pils. If you want it to taste like a kolch, use a kolsch yeast (the German ale is an Alt yeast, doesn't have the kolsch tastes). Don't use American "C" hops unless you want it to taste like a blonde or pale ale. "Noble type" hops like Mt. hood or crystal or sterling, etc. will be fine (though mittlefrue is best).

Yeast and Fermentation / can you repair a beer
« on: May 29, 2013, 12:40:47 AM »
Preboil, mine is always high, but the wort runs into the kettle through the bottom so that kind of makes sense.  Nothing like having your gravity drop after boiling for an hour . . . now I take a reading after the hot break to gauge where it is, it has been mixed enough by then to give me a reliable number.


The Pub / Good day
« on: May 28, 2013, 09:28:17 PM »
I'm probably going to get a Komodo this summer. But the brinkman works ok. Just plan about 9+ hours for a pork shoulder. Yer gonna have to build the fire again at least once and that means tearing the whole thing apart. Otherwise u can add coals and wood throughout the day.

Going Pro / Can filler and seamer
« on: May 28, 2013, 06:12:59 PM »
Nice! Like the can design, too. Nice work!

The Pub / Good day
« on: May 27, 2013, 09:20:04 PM »

Pretty sight!  Some of my best days are standing next to the smoker drinking good homebrew.  Can't beat it !

Makes me proud to be an American! :D

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