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Messages - majorvices

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46
The Pub / Re: How did you pick your forum name?
« on: March 04, 2017, 11:41:06 AM »
Mine is a play on Hail State which is a common phrase at Mississippi State University where I used to work. I added y'all because that's what we say in the South. I thought about changing it since I no longer work MSU don't live in Mississippi anymore but I haven't. I have fond memories.

If you add an "e" to the abbreviation of AL it will still work. ;)

47
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 04, 2017, 11:39:49 AM »
I enjoyed the Cheatin Heart.

Thanks Doctor Tommy!

48
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 04, 2017, 11:30:15 AM »
Maybe it's not fair to post commercial brews but, hey I did brew them! ;)


49
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 04, 2017, 11:28:25 AM »
My Dunkel cleared out nicely. Let's see how it fares @ NHC. Regardless, it's pretty darn good.




That looks great, Jon.

50
The Pub / Re: How did you pick your forum name?
« on: March 04, 2017, 11:26:25 AM »
I drink beer and whiskey and like to smoke cigars! Those are my "major vices"!

51
General Homebrew Discussion / Ice Bock
« on: March 04, 2017, 08:06:30 AM »
I have approximately 15 gallons of a 8.5% doppelbock sitting at 24 degrees in a half bbl sanke style keg. Was hoping that I could just rack the beer out from under the ice but then realized the beer in spear is liable to freeze too. Dang it, I didn't think this out!

What do you guys think? Is there a formula out there that can predict what temp a beer will partially freeze depending on ABV? Anyone have any experience doing this? I once made one in a plastic bucket with a spigot on the bottom but I was able to monitor the beer visually. I can't do that here.

52
General Homebrew Discussion / Re: Homebrew All Stars
« on: March 04, 2017, 08:01:13 AM »
I was humbled and honored to be included in the book! Really nice tips in there and some fun recipes!

53
Upper 50's? It will effectively ferment into the lower 50's.

I once had a valve fail on a glycol loop (it stayed open) and crashed a fermenting batch of 1.090 beer to 45 degrees on US-05 and the yeast was chugging along like nobodies business. It eventually warmed up into the lower 60s on it's on once I got the glycol shut off. Attenuation was right where I wanted it and taste was clean, no off flavors at all.

54
General Homebrew Discussion / Re: Got a brewday disaster story?
« on: February 25, 2017, 07:05:38 AM »
Once, after a double decoction, I started running off a sparge. Went inside to make coffee and got delayed longer than I expected. When I came back outside I noticed I left the valve open on the boil kettle and most of the wort has just trickled out on the deck. Boy was I mad.

55
General Homebrew Discussion / Re: portable oxygen cylinder
« on: February 25, 2017, 05:53:12 AM »
I used to get about 20 batches from mine as well. Hey Brewbama if you get tired of throwing out those little red cylinders Sexton's on Governors rents o2 tanks. Might be cheaper in the long run. Regulators are about $45.

56
The Pub / Re: Beer Criticism
« on: February 23, 2017, 04:53:57 AM »
Not on topic but


57
Beer Recipes / Re: beer tastes and kinds
« on: February 22, 2017, 06:24:11 AM »
I do have a fridge i can control but maybe its not as accrete as i need. Would a Dunkelweizen be what you have in mind? normally for a yeast starter I do 2 cups of water half cup DME bring water to 170 add DME then boil for 10 mins. How does a Dunkelweizen and a munich dunkel differ and what kind of yeast wold your recommend and how much munich if i decide to try a Munich Dunkel?

Couple of things: You probably should boil the DME for a couple of minutes at least (I go ten minutes) and a pinch of nutrient is recommended as well. Also, rather than just making an arbitrary sized starter check out the yeast pitching calc at www.mrmalty.com. It will give you the approximate size starter you will need for every batch. Lager starters are generally 1.5-2 times larger than ales since you will be pitching and fermenting around the 50 degree mark.

A Munich Dunkle definitely a lager yeast but a Dunkleweizen you will want a good German Wheat beer strain such as WY3333 or WL300. It's just up to you what you want to brew.

58
Beer Recipes / Re: beer tastes and kinds
« on: February 21, 2017, 01:08:51 PM »
I really like scotch ales! one of my favorites is cold smoke from kettle house. I have never had a dopplebock or a weizenbock but i need to try one. Also the Munich dunkel really struck my interest! I am thinking about maybe brewing a munich dunkel and see how that is! Is there an way to get a yeasty flavor in that though? What I have in mind is like when you pitch the yeast and you can smell yeast... thats kinda what I have in my mind.

What do you guys think of the recipe?

9 Lb munich
5 lb biscuit malt
2 oz chocolate malt or carafa III? would the chocolate malt give more astringency?
8 oz of brow sugar (or maple syrup)? at 15 mins left of boil
1 oz of hallertau at 60 mins
Omega Yeast German Lager I

mash for 60 min or until i hit the OG around 1.067
boil for 90 mins
FG 1.016
IBU 14.7
ABV 7%
 
and suggestion if there is any way possible to get the the taste of way yeast smells. Maybe thats not possible

I think 5 lbs biscuit malt is way too much. Also, you initially mentioned "yeast" flavors. That is why I recommended a dark German wheat beer. A lager yeast won't give you much in the way of yeast flavors. Also, do you have the temp control necessary to ferment lagers and what size starter are you planning on building?

59
General Homebrew Discussion / Re: Barrel Aging a Tripel- the memoirs
« on: February 21, 2017, 05:02:07 AM »
Just my two cents on barrel aging.

When someone states the beer should sit in the barrel ____ weeks, be wary of the advice.
There are more factors here that affect the final flavor.
As noted, the size of the barrel makes a significant contribution to flavors.
What is not discussed, and perhaps even more important is temperature.
Beer aged in a barrel at ambient room temperature will be significantly different than a beer that is aged in a temperature and humidity controlled enviroment.  A beer in a barrel at 80 degrees and 20% humidity tastes quite different to me that 60 degrees at 60% humidity.  To me the lower temperature range is preferable - the barrel does not seem to overwhelm the beer.  Longer barrel time and lower temperature works well for my barrel program.

Absolutely correct! I try to do the bulk of my barrel aging in the cooler months. I can not stand the taste of barrel aged beer that has at in a 100 degree warehouse for the length of the summer. Lots of breweries are doing this. It works well of whiskey. NOT for beer!

60
Beer Recipes / Re: beer tastes and kinds
« on: February 21, 2017, 04:28:46 AM »
Maybe a dunkelwezien or weizenbock

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