Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: 1 2 3 [4] 5 6 ... 504
46
The Pub / Re: Brew Dogs
« on: May 12, 2015, 05:48:19 PM »
Never saw it. I just don't watch reality TV. Its always unrealistic.

47
General Homebrew Discussion / Re: NOOOOO - NHC disaster
« on: May 11, 2015, 07:45:17 AM »
That has happened way too many times to me. Not many feeling worse than having to wet vac 5 gallons of beer out of a chest freezer.

48
Beer Recipes / Re: First All Brett Beer
« on: May 08, 2015, 06:25:20 AM »
No sign of fermementation on day 4. It was a $100 pitch of yeast. Guess I need to warm it up into the high 70s.

49
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 05:25:53 AM »
The boiling removes some of the apple aromatics and flavor so you might consider some apple concentrate after fermentation has finished to bump up apple flavor if needed.

50
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 05:14:51 AM »
Keith and I have bumped into each other previously on this topic...

I've been making a smoked apple ale for years as well.  This year I decided that I don't really like the smoke too much so I'll delete that from my recipe as a personal preference.  I basically make a small 2-gallon BIAB batch of beer, then warm up a gallon of cider on the side to about 160-170 F for 15 minutes to sanitize and add at the very end of the boil, to make a total of 3 gallons apple ale.  It's quite delicious.  Tart with just a hint of apple, not in your face appley, but pleasant.  I heat my cider but don't boil it, and this helps prevent the cloudiness you would get otherwise.

Recipe:

http://forum.northernbrewer.com/viewtopic.php?f=1&t=71478&p=662452&hilit=harvest+apple#p662452

Blast from the past, Dave!

51
Equipment and Software / Re: StPats Service
« on: May 08, 2015, 04:14:55 AM »
It has been well documented that St. Pats hates brewers! It's as simple as that. And apparently Canadians too!

52
Ingredients / Re: Great Base malt debate?
« on: May 08, 2015, 03:57:44 AM »
In the end I definitely think quality ingredients, regardless of their origin, is what it the most important. I am personally a fan of the Briess Pale Ale malt. It has a "cookie sweetness" I like that seems to be trying to mimic an English basemalt. But in the end, Thomas Fawcett Maris Otter is going to make a more "authentic" British Bitter than the Briess Pale Ale malt. There would be a good source for your experiment right there.

53
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 07, 2015, 06:36:03 PM »
I personally wouldn't heat the juIce. I would make my concentrated brew then dilute with apple juice to hit the bittering you are shooting for. store bought already pasteurized so just open and pour in. Fresh press throw a campden tablet in the juice let it sit at least a day then throw it in. Less you heat things like juices or honeys the more character you retain Imo

I don't disagree with you. You lose some of the apple character for sure. My beer has almost a smoky-sour like qualty. I have thought about doing a strong beer and diluting it with fresh cider but haven't yet.

54
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 07, 2015, 06:07:54 PM »
If you are interested in making it it is a similar grain bill to an Alt, and I smoke the malt over apple wood, and add some apples to the share of malt getting smoked. Add the smoked apples to the mash. Use a nice local apple cider. I only brew it when local apples are being harvested and I can get fresh cider.

55
Ingredients / Re: Great Base malt debate?
« on: May 07, 2015, 06:01:37 PM »
Use German malts for German beers, English Malts for English Beers, Scottish malts for Scottish beers and American Malts for American beers. You can use Belgian Malts for Belgian beers, German and French malts work well too. Not too hard to figure out when you look at it that way.

56
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 07, 2015, 05:09:32 PM »
I have made a smoked apple amber and used apple cider as the sparge water. It worked great. Expect a pectin haze or use some pectin enzyme to get rid of the pectin haze you will make from boiling the cider.

I liked the blend of tarntess and smokiness in the beers I made.

57
Equipment and Software / Re: Shurflo pumps for cold transfers
« on: May 06, 2015, 05:28:52 PM »
Yes, they work great. I love mine.

58
All Grain Brewing / Re: What causes a metallic taste?
« on: May 06, 2015, 05:05:11 AM »
Sounds to me like you have already dialed it down to a hops issue. Try backing off on the bittering additions by half. Also make sure your hops are fresh and stored cold and sealed, preferably purged with co2.

59
Kegging and Bottling / Re: Clogged Line?
« on: May 05, 2015, 05:10:10 PM »
Relieve all the pressure in the keg and take off the post. There is probably something up in the poppet clogging. If that doesn't fix it you can pull the tube. Also you might take apart the QDC to make sure it is clean.

60
Trust me, you won't regret going. What you will regret is every year you miss one. I will not be going this year and I totally regret that!

Pages: 1 2 3 [4] 5 6 ... 504