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Messages - majorvices

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46
The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 04:18:13 PM »
I have become a complete lurker. These days I'm mostly interested in low oxygen techniques, because I have the impression that they improve my beers a lot. Unfortunately for me this is not a safe place to discuss them, so I have to go elsewhere.

That's interesting to me, because from my perspective I feel often I can't post something about my particular brewing techniques without them being critiqued (usually negatively) by  one or two members of the "lodo nazis" ... as it were.

Does it happen sometimes the other way around? Yep. Sure does. No doubt about that. But look at it from another perspective: The AHA forum is a forum dedicated to every level of homebrewing. But when a certain crowd comes in and argues with experienced and even award winning brewers that their brewing methods are subpar based on another method, that starts to get old real quick. And it works to drive new brewers away. And even experienced brewers who want to discuss topics without endless bickering.

There are certain approaches to brewing that certainly make huge improvements to anyone's beer. And those have been the items we have all been trying to steer new brewers toward when they ask questions. But when one or two members of the forum come in and start to derail threads based on methods that, well let's just be honest .... haven't quite worked for everyone ... then it drives everyone away.

Not everyone who wants to attempt to brew beer needs a master's degree in chemistry. And not every little nuance that is insisted upon is going to make award winning beer.

Some of us feel you can still make great beer with a copper wort chiller. ;)

47
The Pub / Rockin' sour dough culture
« on: June 04, 2017, 07:43:26 AM »


Probably the most active sour dough culture I have ever had. I took the starter, added a few honey suckle flowers and left it uncovered a couple nights on screened in back porch. Yes, I had to pick a couple small bugs off top. ;)

48
General Homebrew Discussion / Re: Oak Aging
« on: May 29, 2017, 08:07:38 AM »
Another question - if you soak the sticks in something, do you throw the sticks only in the secondary? Or the sticks AND the liquid in which they were soaking?

That's going to be completely up to you. Some brewers prefer it others think it leads to a  "hotnness" from added alcohol.

IMO you don't get a lot of flavor from soaking the wood in the spirits unless you add the spirits.

49
General Homebrew Discussion / Re: Brewing Dream
« on: May 25, 2017, 12:44:52 PM »
+2

50
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 09:43:25 AM »
I was assuming acid washing.

51
Commercial Beer Reviews / Re: Beer for curry?
« on: May 24, 2017, 07:40:14 AM »

Assuming the curry is good and fiery. The bitterness of the IPA and the heat of the chili peppers kinda counteract each other, and you'll notice flavors in both that were buried under the bitterness/heat.

I have heard this sentiment from lots of experienced tasters as well, unfortunately for me it hasn't worked out that way. The more hoppy the beer the more it seems to intensify the heat for me, and if a food is too spicy then I start to find I can't pick out the other flavors as well. That said, while I love spicy food I am not a "native spice" guy. Obviously it's different from pallet to pallet.

52
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 04:01:30 AM »
New to all grain, five batches now with washed yeast, all IPA's and same grain bill, the beer's pretty good, how far can I push it.

Over 20 years of brewing (including 6 years pro) and I have never bothered to wash yeast. But if you are doing a lot of heavily hopped beers I can see potential benefit to remove hop resin from cells. However, you will probably be encouraging mutation because of the stress you are putting on the yeast. So I'd be wary of going much more than 5-7 gens.

Personally also feel you could probably go that m any gens easily with unwashed yeast.

53
The Pub / Re: Water profile for Iced Tea
« on: May 21, 2017, 03:33:00 PM »
every now and then someone gives me sweet tea instead of unsweet tea and the effect is bracing! Like jumping in a pool of ice water. Holy hell southern sweet tea is so sweet I can't even taste the tea! I swear to the heavens if you colored the water tea colored and put the same amount of sugar in no southern sweet tea drinker would notice! ;)

54
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 03:29:42 PM »
At YHB we usually brew our lagers with a modified Hochkurz step mash. This is our "Rebellion red Lager" stepped at 148 for about 20-30 minutes then 156 for 10-15 before vorlauf. This is the head it pours with primed at about 2.6 vol co2 before kegging.



So yeah, I guess I'm a step mash advocate. ;)

55
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 11:17:11 AM »


I'm getting irritated by how some seem to imply that because something is hard it isn't worth doing. That's for the individual brewer to decide. In the auto racing world, you'd willingly pay that $100 for $10 of improvement...after all the more effective improvements have been used.



Not sure why, everyone seems to be saying the brewer should brew as he or she feels fit. If you like doing multi-step mashes. Knock yourself out. Some of us don't see that it really makes that big of a difference. Some of us do. There really isn't any hard evidence that beers using a multi-step mash are better than  beers with single infusions. There's a lot of personal claims that they are. And a lot of insinuating that if you don't follow a certain process your beer is "inferior", but no hard evidence.

56
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 10:54:05 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)



If you altered pH at your acid rest, you basically negated any benefits from the rest, as the rest needs a higher pH and a long time. 

Uhhhm, yeah that's why they call it an acid rest....  ;)

57
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 06:37:29 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)

58
The Pub / Re: Water profile for Iced Tea
« on: May 20, 2017, 04:55:48 PM »
Just make surs you don't put any sugar in and you will be fine

59
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 08:57:38 AM »
Does the food saver vacuum sealer work on Mylar bags? I wasn't sure


I've never tried. When I open a mylar bag, I just seal the leftover hops in a food saver bag to be sure I get a vacuum seal . I like the hair straightener idea, though.

The Mylar bags are much more impervious to o2 than the other options.

60
Yeast and Fermentation / Re: "Live and Let (Free) Rise"
« on: May 20, 2017, 07:30:35 AM »
I've been playing around with Kviek (Norwegian farm house yeast) at ambient temps, this time of the year 80s and 90s. Tasting out of the fermentor it is very interesting (in a good way). I am planning on carbbing some up next week.

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