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Messages - majorvices

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4336
Ingredients / What's the strangest ingredient you've ever used?
« on: March 16, 2013, 01:11:40 PM »
Marshmallows and graham crackers in the mash and chocolate in the boil: s'mores beer. :)

Did the marshmallows and graham cracker flavor come through in the finished beer?

This is how I know yer getting old, you don't remember this from years ago over at at B3 forum. You berated me for it At the time. ;)

Nah, I ended up dumping it due to a weird salt flavor probably from crackers.

4337
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 01:08:59 PM »
I'm not doing a damn thing until I see it run at another brewery. I have no contract, don't intend to have one.

4338
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 12:04:25 PM »
Yep.

4339
All Grain Brewing / Different color from keg to carboy
« on: March 16, 2013, 06:27:40 AM »
Trying to understand why you are going from a keg first then to a carboy, unless you are talking about the keg being you kettle? If you are looking at a clear glass carboy with 5 gallons of beer the color is going to be different than your pint glass or hydrometer flask or sight glass or whatever simply because the amount of light that has to pass through the total volume of beer. A 5 gallon carboy is not indicative of the color of the finished beer in your glass.

4340
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 06:07:20 AM »
We have a local group who is putting together a mobile bottling unit right now. Should be available in a matter of weeksd. We are no where near label approval yet but as soon as we are they will role up and we will be producing 4 or 6 packs. I'll have more infor (and photos) then.

4341
Ingredients / What's the strangest ingredient you've ever used?
« on: March 16, 2013, 06:01:57 AM »
Marshmallows and graham crackers in the mash and chocolate in the boil: s'mores beer. :)

4342
The Pub / Re: My "missionary" work!
« on: March 15, 2013, 01:58:44 PM »
Sharing the art and craft of homebrewing is an honorable duty and valued experience, one that I wouldn't  trade that for anything in the world. I enjoy teaching and exchanging ideas/knowledge with other Homebrewers.

That being said, I also enjoy the sound/isolation of a jet burner and some good music playing in the background without interruption. It's therapeutic in a sense. It also allows me to be artisanal in spirit while I can focus on the art and craft of homebrewing.

what about your life? your wife? your house? Or is this what they call "hyperbole"?  :P

4343
Ingredients / Brewing With Grits
« on: March 15, 2013, 08:04:56 AM »
Yeah, you are jarring my memory now. So for a few pounds aded to a mash it's not a big deal to just boil and stir until starches are gelatinized. Anyone who knows anything about making polenta knows how long you have to stir. BUT, there is a nice hands free double boiler method that is basically hands free.

4344
The Pub / Homebrewing Snafu in Alabama
« on: March 15, 2013, 07:32:31 AM »
Yeah, some of the laws and backward thinking bull$&!t in Alabama laws is quite embarrassing for the state as a whole. But the homebrew law is on the cusp of going away. I think it's less than a year away.

OTOH There are a bunch of DUMB ASS politicians in Alabama so I would not be surprised if it took another 5 years. Be surprised if it took longer than that though. Stuff's changing fast down here. (Thank God!) In some ways our beer laws have progressed to the point where they are actually better than many parts of the country. Pennsylvania, for one.

4345
Ingredients / Brewing With Grits
« on: March 15, 2013, 07:28:01 AM »
Some time ago there was some debate over whether a "cereal mash" was absolutely necessary and if just boiling the grits and adding to the mash was "good enough", so to speak. I can't remember the specifics but I seem to recall having pretty good success just boiling the grits and adding them directly to the mash.

4346
Yeast and Fermentation / pitching on a yeast cake
« on: March 15, 2013, 07:24:43 AM »
Sanitation is not much of a concern, assuming the beer you had in there previously was sanitary. Over pitching definitely is. Also dead yeast cells are a concern. Also the braun hefe on the side of the carboy is a concern because it has some bitter and nasty flavor compounds you probably don't want in your beer. Left over hop compounds might be an issue as well.

Unless you are going from a very low gravity beer to a high gravity beer (ordinary bitter to barley wine) I think you are much better off collecting the yeast slurry, using the pitching calc at www.mrmalty.com and approximating an appropriate pitch from there. You are better off pitching "the right" amount of yeast than overpitching, everytime.

4347
Going Pro / Dumb question about tanks
« on: March 14, 2013, 01:07:42 PM »
Pretty much what Anthony says. You can move some batches out faster than others. The log jam often happens at the BBT. And, of course, iof you are planning on serving clear beer you will need a little extra conditioning time or filter.

I think the double batch day makes a lot of sense. You sanitize one tank, you sanitize your hoses and heat exchanger once, you MT is already pre heated, you only add an extra 4 hours to your day to brew twice the amount.

4348
Yeast and Fermentation / US-05 - pretty amazing stuff
« on: March 14, 2013, 01:02:42 PM »
sean, i need to know how you built a glycol warmer? I have separate ports that I built into my system that I can plumb with warm water to raise temps, but I have never heard of a glycol warmer before. Apprise me on this....

4349
General Homebrew Discussion / First time Homebrewer
« on: March 14, 2013, 09:34:14 AM »

Drink beer, try hard to taste it.  Even if it’s not yours, it’s still research for future recipes and how to make your current one better.


This has kinda become my new mantra: In art you have to be able to SEE to know how to produce great art. In brewing you have to be able to TASTE to create great beer. There's all the skills that go along with both crafts as well, but seeing and tasting are key.

4350
Yeast and Fermentation / US-05 - pretty amazing stuff
« on: March 14, 2013, 09:30:20 AM »
yeah, I get the peach ester thing. Just didn't really bother me. You don't get it with an Imperial IPA. I feel that there is just a little yeasty taste that isn't there with 1056 on US05. But it is faint and you really have to look for it.

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