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Messages - majorvices

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4351
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: January 24, 2012, 07:55:42 AM »
. It could use more hop flavor to help balance the bitterness IMO but I like it.

Yeah, I agree, or a little less bitterness.  But that's something that I commonly think with SN beers.  My east coast brain would like them to dial it down a bit  ;)

wow and here I thought the bitterness is pretty moderate. seriously - will have to recheck this thought on Friday  ;D

I'm with blatz in thinking it was less than IPA-level bitter.  Kind of a slick mouthfeel, too.  Not my favorite.

I didn't find a slick mouthfeel at all. Clean and dry, perhaps a bit too dry. I also found the bitterness pleasantly balanced - of course it could always have more hop flavor and aroma.  ;) I'd drink it over SNPA any day. I just hop the next time I try it the hops taste as fresh as they did the last time.

4352
General Homebrew Discussion / Re: Diacetyl Issues
« on: January 24, 2012, 07:40:16 AM »
Interesting, I got loads of diacetyl from S-04 , so much so that I only used it a couple times and never went back. Perhaps it was my method of using it. WLP002, when restrained, has a nice subtle touch of diacetyl that I find pleasant. I do agree that if you are tasting a butterscotch bomb that is over the top that this would be undesirable. I also think that rousing the yeast will help reduce the diacetyl and help the beer attentuate better. The Burton Union system was designed to keep yeast in suspension to help with attenuation and, I suspect, to help reduce diacetyl as well.

4353
The Pub / Re: Having fun with sanitation
« on: January 23, 2012, 04:41:56 PM »
I had no idea star san was flammable!

4354
General Homebrew Discussion / Re: infected beer?
« on: January 23, 2012, 12:18:13 PM »
Remember that the human race has turned to fermented beverages through out history because it was safer to drink than waTER. While I wouldn't rule out the possibility that an infection is lurking out there that may make one sick I would be willing to say it is not highly likely.

4355
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 23, 2012, 10:32:10 AM »
The only thing worse than the Pats is their obnoxious fans!  :P ;)

So in 2 weeks you'll probably ban me  ;D 

We love our teams in New England, no matter how well they do ( i.e. September 2011 Red Sox ).

Maybe we will just ban you for the next two weeks and decide if we let you back in depending on the outcome of the game.

All in favor?  :D

4356
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 23, 2012, 09:38:15 AM »
After seeing what Brady and the Patriots did to Tebow and the Broncos after all the hype leading up to that game, the Patriots are going to be prepared and fired up for the g-men.  So bring on the 18-1 chants, bring on the "they beat you during the regular season" bullsh$t.  It's not often you can beat the Patriots twice in the same season.

And after the way Brady played yesterday, you know he's in Foxboro right now preparing for the Superbowl!!

GO PATRIOTS!!!







The only thing worse than the Pats is their obnoxious fans!  :P ;)

4357
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 23, 2012, 08:35:59 AM »


Who are you routing for in the SB?

I meant your feelings of angst for Flacco. I'd be more concerned about the kicker.

I hate the Pats. So I will be rooting for the Gmen.

4358
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 23, 2012, 07:39:46 AM »
Not sure what a dead old rich lady has to do with it, although I know you New Englanders love your American "royalty" (see: bootlegger).

Just trying to talk Cundiff off the ledge  :D   :D  :D  :D   :D

Shortly after the kick, my wife turns to me and says, "Cundiff just became the Bill Buckner of Baltimore"  :D

I felt bad for Flacco...a Delaware Boy, driving the ball all the way down the field only to have Cundiff choke like that.

All patriot fans should be very thankful.   :)

I think your feelings of angst are misplaced. ;)

4359
General Homebrew Discussion / Re: Friend Decanted From Fermentor
« on: January 22, 2012, 06:00:43 PM »
Yeah, the oxidation will cause the beer to go bad very soon. Not due to infection, but due to oxidation and staling. Drink it quick! And always rack the beer, never "pour". That's a really bad move.

4360
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 22, 2012, 05:44:57 PM »



PATRIOTS!!!!!!!!


The hand of Myra Kraft was definitely there in the end!!!

I actually rooted for the Patriots, although it pained me. Now I am roooting for the Giants because i think it would be fun if they beat them in the SB twice.  :)

4361
I use the White Labs nutrient for all my batches. Good thought though. Also, the first batch I brewed I fermented around 64. The second I did at 58. The 58 degree one actually had less of the sulphur character. I am totally stumped what the problem was. Definitely open to any suggestions.

4362
I've brewed a lot of hefeweizens over the past 16 years or so and I have found that this is one beer beer that can be consumed extremely fresh with very little conditioning if any. I've had them ready in 10 days several times. Even though I have used the WY weihenstephan yeast many times with no problems the last time I tried the strain was the only time I ever experienced the weird sulphur issue. I don't know what it was but it has made me scared to try the strain again.

Perhaps there was something wrong with the particular batch of WY that went out. In my case it was from a 3 bbl pitch. I used it 2 more times from the same pitch hoping the sulfur would clear up on successive batches but it did not. Initially I thought I had racked to early as was suggested earlier in this thread. So the next time I let it sit for several days in the fermenter before racking. Still had the odd sulphur nose. Tried bubbling co2 up through bright and it did seem to blow off some but the aroma was never quite right.

I sure wish I had an answer to this weird problem because I like using WY (a professional pitch is a good deal cheaper from WY as opposed to WL) but I'll probably stay away from that strain from now on.

4363
Ya know, I don't know what it is about the wyeast strain, but I tried everything on 3 different batches to get rid of the sulphur and it never diminished, including bubbling c02 up through the brights. Switched to white labs and never had a problem. Weird.

4364
Thanks everyone for the input. I am also getting a weird sulfuric smell from the beer that is not all that favorable. I had a few pints the other day and it was ok just not the best. Is this due to the fact that I fermented in primary for 10 days, kegged it right away then quick carbed it in 3 days? This is a 10 gallon batch and Im sure that if I give it more time it will mature for the better. Any experience with this issue?

I don't know what it is about the Wyeast strain but I have stopped using it. I got a weird sulfur issue the last few times and I could not figure out what the cause was.

4365
I was just stating a personal preference, not saying it shouldn't be in a German Hefe.  Take it easy guys...

Take it easy? No one was bashing you, friend. Just stating my preference the way you stated yours. It's all easy, so relax.  ;)

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