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Messages - majorvices

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4291
Going Pro / getting 30 bbls on line
« on: December 19, 2012, 05:52:38 AM »
I asked Neva Parker about this and she said you pitch for the total volume. I know there are some breweries out there that start a beer off with a lower cell count, but I feel better pitching for the entire volume as well.

4292
one of the best beers I ever brewed was a maibock that I overnight mashed in my oven with loads of carapils. It was the best maibock I ever made (and I have made some good one's IMO) but I've always been chicken to make it again for some crazy reason.

4293
Ingredients / Maris Otter Floor Malted Malt?
« on: December 16, 2012, 12:23:06 PM »
100% MO in a british ordinary bitter, pale ale or IPA (sub in a little crystal for the IPA). tastes awesome IMO. That said, I have heard more than once that British brewers often cut MO with pils malt at around 50/50. I also think I prefer my American IPA's to be cut 50/50 MO and pils. Just seems to give a cleaner hop profile for my tastes. YMMV.

4294
Going Pro / Tripling capacity
« on: December 16, 2012, 08:52:17 AM »
The trick is to make sure you have enough beer to keep your current accounts happy. You want to have a small stockpile. If your stockpile starts to add up, then start adding accounts. One thing you don't want to happen is for  a tap to blow and sit empty on a Friday or Saturday.

4295
The Pub / Connecticut Elementary School Shooting
« on: December 16, 2012, 08:49:20 AM »
Just got home from a 2 night back packing trip in TN and was blissfully unaware of this tragedy until this AM. What a horrible tragedy. Thoughts and prayers go out to families. Very sad indeed.

4296
Ingredients / kolbach index
« on: December 16, 2012, 08:45:30 AM »
Please refrain from posting the same topic twice in two different sections. Thanks.

http://www.homebrewersassociation.org/forum/index.php?topic=14163

4297
Beer Recipes / West Coast Winter Ale (Winter IPA?)
« on: December 12, 2012, 07:39:07 PM »
Personally, I can't drink Gubna. Just tastes awful to me and I totally get the onion and garlic. Maybe it is person to person but "blech" - I hate summit. The other IPA or IIPA (I believe it is called Deviant) they have out that is new also uses summit and it is just as unapproachable to me as the Gubna. Just can't enjoy that hop. I ado agree that in both those beers the summit is probably aggressively late hopped.

I also think the special b is over the top in your recipe for my tastes. Again, it could be subjective. I'm not a big fan of special B either, though. ;)

4298
Yeast and Fermentation / nothing is Happening
« on: December 12, 2012, 05:32:40 PM »
Assuming you are pitching the appropriate amount of yeast, starting off cooler is generally better. "Getting the yeast going" at warmer temps also generates more esters and, especially, fusels. Most fusels are generated in the first 48 hours of fermentation, and fusels are generally unwanted (they cause head retention problems and head aches and "hot" alcohol flavors).

That said, 72 is not in a big danger area for fusels, though you would not want it to be higher than this. But, for the best beer, IME you are better off starting most ale yeasts in the mid to low 60s.

4299
Yeast and Fermentation / nothing is Happening
« on: December 11, 2012, 08:34:45 PM »
If I may add, you may ask any question on this forum and you will be answered no matter what it is. We want to help you make the best beer possible. So never hesitate to ask. But you would do yourself a HUGE favor by reading a good homebrewing book. I recommend www.howtobrew.com

4300
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 11, 2012, 08:17:30 PM »
I have not had much to bullsh!t about this year. Except we did manage to beat the Steelers. But that was a long time ago. I was at the beach, IIRC.

4301
General Homebrew Discussion / My beer in a brewery!
« on: December 11, 2012, 08:14:34 PM »
That's awesome, man!

4302
All Things Food / Kitchen Knives
« on: December 11, 2012, 05:54:28 AM »
Looking for recomendations for a kitchen knife set. I am not a pro chef so I don't need a $400.00 set of knives. I am looking for something good quality in the $100.00-$150.00 or so range. I have read reviews for a number of sets in that price range and they mixed. I was looking at Victorinox 8-Piece Knife Block Set
 online and the reviews are good and it is in my price range. Any suggestions or recomendations?

Thanks

I have the Victorinox set for a year now. Quality blades and sharp. I recommend it, especially for the price.

4303
Yeast and Fermentation / Slowing Fermentation advice
« on: December 10, 2012, 07:10:18 PM »
Definitely DON'T aerate it any more now. You could try rousing the yeast but it may simply be done.

4304
The Pub / Gas station growler fills
« on: December 10, 2012, 06:17:56 PM »
The growler to go gig is big business here in Alabama. Lots of places are doing it.

4305
General Homebrew Discussion / Quick Hop Aroma and Flavor Loss
« on: December 08, 2012, 07:51:33 PM »
If you're over pressurizing the keg to quick carb, then venting it before you serve, you're probably purging out a ton of hop aroma. Better to rack to the keg, toss in the dry hops, set it to serving pressure and wait a week.

Another good suggestion.

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