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Messages - majorvices

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4261
The Pub / Any hunters here?
« on: November 17, 2012, 06:16:21 PM »
Maybe my definition of "wilderness" is wrong but it is thousands of acres literally stretching mostly unmarred about 110 miles to Tennessee. And it is mostly privately owned. There is a huge swath of land owned by the folks who own Jack Daniels about a half mile behind my house. The amount of wildlife is incredible. Pretty awesome place, for sure.

I don't see how I am part of the problem. Enlighten me how I kick people out of hunting on their private land. I would like to become a solution for that!

Seriously, ya'll go and enjoy your hunting. Just don't throw you beer cans all over the place and, for heaven's sake, what did you guys do before the four wheeler was invented???

4262
Commercial Beer Reviews / Duvell adn Duvel Singl
« on: November 17, 2012, 06:10:30 PM »
yeah, that seems a little steep for sure. I looked for 750 ml today and couldn't find them. Can't recall the price of the 4 pack but it's a splurge. I have more Yellowhammer beer on hand then I can drink, but I do get tired of drinking my beer all the time.

Have you tried the single? I love that beer. Wish I could find it in bottles.

Ooops. Just found my second glass is empty. Might need to save the other two for football tomorrow.

4263
The Pub / Any hunters here?
« on: November 17, 2012, 05:53:21 PM »
Bitter? Yeah, I f'ing hate hunting season. ;)

Used to hunt, I don't find sitting in a tree stand freezing my ass off very enjoyable, personally. Have a lot of friends who do it.*

Oh, and it truly is wilderness and I don't know where you are from but there aren't those kind of laws in Alabama.

* I should probably point out, I only really hate the hunters that throw their beer cans all over the place. The other ones I just mildly disrespect. ;)

4264
General Homebrew Discussion / Fermentation Temperatures
« on: November 17, 2012, 05:51:04 PM »
Yeah, 50 degrees is probably going to be too cold for that yeast. Lager yeast do well at that temp though, but even so you need a lot of yeast - perhaps 4-6 vials/packs or a couple packs of dry lager yeast.

I recommend warming the beer up to the mid to low 60s, but don't let it get too warm. Fermentation temps much over 70 degrees can generate some unwanted flavors. And remember that fermentation is exothermic so your fermentation temp could be 6-8 degrees over ambient.

As long as your sanitation was good the beer should be fine, especially at 50 degrees.

Also, you may way to pitch more yeast, especially if you used liquid yeast and only pitched one pack/vial. If you are new to brewing I would recommend starting out with dry yeast until you get the hang of making yeast starters or pitch multiple packs/vials.

Good luck on your beer!

4265
The Pub / Any hunters here?
« on: November 17, 2012, 05:30:14 PM »
I live on 7 acres of mountain land that is surrounded by thousands of acres of wilderness which encompasses a hunting club. Damn hunters rumbling their pick up trucks and running their damned four wheelers all over my mountain and throwing their bud light beer cans all over the mountain and ruining perfectly good hiking weather. I f'ing HATE hunting season.

I do let my neighbor tag me a doe for my freezer every year. But it's not worth the three months of hunting season by any stretch of the imagination.

Personally, I think we should make hunting season July and August and let the damn hunters deal with ticks and chiggers and mosquitos and rattlesnakes rather than giving them the best time of the year to go out in the woods just to sit in a damned tree stand.

4266
Commercial Beer Reviews / Duvell adn Duvel Singl
« on: November 17, 2012, 05:16:07 PM »
About once every 2 or three weeks I stop and get a 4 pack of Duvel. Just love that beer. Easy drinking, lemon like refreshing hop character, dry enough to make it a thirst quencher even at 8.5% ABV and a rocky head unparalleled by just about any other beer. It's become my answer to "pilsner drinking" in some ways.

Really wish we could get the Duvel single in bottles, I really love that beer as well and order it on draft at my local.

Just thought I sing the praises of a well done and often under appreciated beer.

4267
Going Pro / What have I done?
« on: November 17, 2012, 02:24:35 PM »
score!!!!

4268
Going Pro / What have I done?
« on: November 17, 2012, 07:38:29 AM »
Website is up  :)

I know someone who owes me a shirt! ;)

4269
The Pub / Happy Birthday Ron!
« on: November 16, 2012, 12:05:35 PM »
Here's hoping you have a beer filled birthday weekend!

4270
Going Pro / Going going gone . . .
« on: November 16, 2012, 11:04:32 AM »
oh yeah, as far as the march pump goes I think you could limp along for now but you need to start looking for a higher GPM pump pretty soon. The co2 will help force the solution into the keg - think pressure washer.

4271
Going Pro / Re: Going going gone . . .
« on: November 16, 2012, 11:02:17 AM »
Tom, it's not as difficult as it looks. Leos has a picture of a similar set up he built that is smaller and easier to figure out. Perhaps he'll post it. Otherwise I can come up with a diagram this weekend and show you how to rig everything up with a single head. SHouldn't cost too much and you could get most parts at Home depot.

4272
Going Pro / Going going gone . . .
« on: November 16, 2012, 09:57:18 AM »
Well, I didn't like how everytime I loaded the forum on safari on my iPad it logged me off and prompted me to buy Tapatalk - which I finally did because it was so annoying being prompted and kicked off so there is a major strike against it.

4273
Going Pro / Going going gone . . .
« on: November 16, 2012, 09:44:26 AM »
Thanks! Not used to working in Tapaptalk. I got it fixed right after you did! I f'ing hate tapatalk!

4274
Going Pro / Going going gone . . .
« on: November 16, 2012, 09:39:10 AM »
Here's a frontal veiw. You can see the rinche line coming from my HWH on bottom right, hot caustic recirc on middle right, and sani recirc on top right. Also you can see where the o2 and co2 come in. on the bottom you can see the levers that control exaust flush, caustic recirc and sani recirc.

]

Here you can see the bucket with sani behind rig and caustic hot CiP tank connected to pump and how most of the hoses recirc.


4275
Going Pro / Going going gone . . .
« on: November 16, 2012, 08:04:58 AM »
Keg cleaning is a fairly steep curve from the jump of homebrewing. You will want an air compressor for blowing out rinse and caustic/acid/cleaning. If you are using new kegs you will want to passivate them first with acid. Of course with plastic kegs you wouldn't need passivation.

Pulling spears is a ridiculous waste of time. You should be cleaning kegs upside down with a keg filler/cleaning head. You probably won't get enough pump pressure with a submersible pump (if I understand you correctly) for caustic, though I do use one for  sanitation.

Basically you need a set up that you can have the o2 (AC) and the Co2 plumbed into a line with the rinse water, caustic, and sani. You rinse first, blowing it out with compressed air, run caustic, blowing it out with compressed air, run rinse again, blowing out with comp. air, then sani and blow out with co2, then charge keg to 10-12 psi after purge. You should leave the air and co2 on to imcrtease pressure and effectiveness during all stages.

I will take a picture of our keg cleaner (home made 3 head) and show you how it is set up later today.

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