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Messages - majorvices

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Going Pro / Re: Yeast Nutrient
« on: February 17, 2013, 07:04:02 AM »
I disagree, I would be growing yeast from slants if I had a microbiologist on board. That's my goal at some point in time. I'd also like to hire a real master-brewer at some point in time too. The more people you have to kick around the better!

I use the Wyeast nutrient. It's cheap and effective. I think you will find on both homebrew and pro level that a little nutrient will help speed up fermentations and help remove or prevent some sulfur compounds. I do agree that it is even more necessary if you are harvesting yeast regularly.

And, fwiw I use pure o2 fro aeration. I've experimented with inline aeration but prefer to aerate the entire volume. Next big purchase (before microbiologist!) is DO meter.

Ingredients / Re: Polenta
« on: February 17, 2013, 06:58:36 AM »
I find corn to be a pleasant addition to a few beers. I like the way it "softly" lightens the body as opposed to sugar which lightens the body but doesn't leave anything but alcohol.

I'm working with some recipes right now with corn grits that I am fairly excited about.

The Pub / Re: Why does Budweiser just not get it?
« on: February 17, 2013, 06:55:09 AM »
It's a challenge to maximize profit when your sales in the US are slipping every year.

That said, I kinda recant what I said earlier about Bud not getting it. InBev does a good job with their massive portfolio and what is in the Bud Line actually all makes sense. They have Pils style beers in their "Becks Line" and that's where InBev is striking out. They could come out with a truly great German Style Pils made right here in the US made under the "Becks Line" and what they come out with instead is the mediocre-at-best Black Sapphire.

While some of the recipes may be outdated I have found most of the "Classic Beer Style" Series to be very much worth the read, with a few exception.

Commercial Beer Reviews / Becks Black Sapphire
« on: February 16, 2013, 05:47:20 AM »
I drank one out of a sixpack I bought. I agree with you about the "lingering malt finish" but kept looking for more of the sapphire hops. On a hot summers day I could see passing the "two test", but not sure about three.

Ingredients / Adding gypsum for IPAs
« on: February 15, 2013, 02:40:57 PM »
Alexanders extracts are fairly low in all ions.  They have good water quality in the area of California that its made in. 

Since I don't have information on the ionic content of the spring water, I would go with the distilled water if you really want this batch to shine.  You will want to add 100 or 200 ppm of sulfate using gypsum to make the beer dry better and enhance the hopping.

Pretty cool you have all that info. You should post it all as a sticky in the extract section. I think that would be a huge help knowing what extract have what salts. Purdy cool!

The Pub / Pub blather
« on: February 15, 2013, 08:48:03 AM »
I was not going to drink today but then I remembered I drink every day.

General Homebrew Discussion / Refactometer
« on: February 14, 2013, 07:02:23 PM »
WTF is a "Refactometer"?

It's a device for measuring how many times people repeat trivia.

I just scrolled through every post to see if I misspelled "refractometer" ....

Kegging and Bottling / keg leak help
« on: February 14, 2013, 06:08:36 PM »
Another lesson learned is to NOT force carbonate a keg >50psi with the out post connected to a QD. Beer will sneak past the o-ring and onto the floor. I can attest to this outcome.

Yes! Even 30 psi can be too high if your o rings are shoddy. I always disconnect when force carrbing over 15 psi.

Ingredients / Adding gypsum for IPAs
« on: February 14, 2013, 06:06:01 PM »
I still wouldn't add it blindly. Brew the beer first, sample it and see if there is an improvement if you add it to the second batch. If you have no idea what salts you have in your water you could be doing more harm than good.

General Homebrew Discussion / Refactometer
« on: February 14, 2013, 06:01:55 PM »
As long as I calibrate mine at the temp I'll be using it, don't use it outside when it's extremely cold or hot, and adjust for the difference between sucrose and maltose, mine usually reads within a couple of points of my hydrometer.  I've been using it pretty much exclusively on the hot side for awhile now.

Hmmmmmm ..... there's a thought right there. I might check into that. But I thought the great thing about a refracto is that you can get a fairly instant reading right out of the kettle. If I have to cool the samples and the calibration down to the same temps it stops making it worth it. I can get my hydrometer sample cooled down in under 10 minutes.

Kegging and Bottling / keg leak help
« on: February 14, 2013, 03:52:02 PM »
Have had the same thing happen many times. Replacing the O ring should fix it. You should be taking apart your QDC regularly, too. They get nasty!

Ingredients / Adding gypsum for IPAs
« on: February 14, 2013, 01:08:44 PM »
I wouldn't advise using any salts for extract brew unless you encounter a specific problem. You may know what salts are in your water but you have no way of knowing what salts were in the original brewer of the extracts water and those salts will be bound up in the extract.

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