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Messages - majorvices

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46
The Pub / Espresso machines
« on: July 23, 2016, 08:04:07 AM »
Who has a great recommendation on Espresso machines? I owned a cheap Delongi for several years that made a decent shot. Looking maybe at this one on Amazon

https://www.amazon.com/Breville-BES870XL-Barista-Express-Espresso/dp/B00CH9QWOU/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1469285740&sr=1-6&keywords=espresso+machine

47
The Pub / Re: New Massachusetts Brewery
« on: July 23, 2016, 07:40:49 AM »
Cool! Congratulations, sounds like a sweet place.

48
Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 12, 2016, 05:36:13 AM »
If you can ferment WY1007 at 60 degrees (72 hours is all you really need to keep the temp that low, the first 3 days of active fermentation) and then keep it cold (below 45 degrees) you will hardly be able to distinguish that yeast from a lager. I do agree that 2124/830/34-70 @ 60F. can work well, many commercial breweries that brew lagers use that lager strain as their "ale" strain at that temp. But nothing beats WY1007 as a lager like beer.

49
I just brewed a gose and I kettle soured the batch. I brought the temp just up to 190 to kill off most critters, held it there for an hour and then lowered the temp to 80. Pitched a lactobacillus culture and waited till the pH hit 3.8 and then boiled, added hops and salt and corriander. It's not completely done fermenting yet but it's close and it tastes pretty awesome.

50
General Homebrew Discussion / Re: Aerarting still hot wort
« on: July 11, 2016, 09:01:46 AM »
My search of HSA only resulted in stuff I already know about health savings accounts, please give me a clue what HSA stands for and maybe I'll make more headway.
  Thanks;
  V

BTW: If you type in "HSA Brewing" it pops up right away. Just sayin'. ;)

51
General Homebrew Discussion / Re: Aerarting still hot wort
« on: July 09, 2016, 07:46:28 AM »
Do a search on "HSA" and decide for yourself whether or not you believe in the problems created by hot side aeration. Personally I try to avoid HSA but don't overly stress about it either. I recommend trying to minimize aeration of the wort when it is hot and I think it's best not to aerate until the wort is under 80 degrees.

52
Yeast and Fermentation / Re: Lacto and whirlpool hops
« on: July 08, 2016, 04:24:15 AM »
Seems to me that the antimicrobial properties of hops are still going to be released at whirlpool but I'm no expert on that subject, for sure.

53
Yeast and Fermentation / Re: Pale Ale Fermentation
« on: July 08, 2016, 04:22:29 AM »
The first 72 hours is the most crucial period to keep the beer cool. After the first 72 hours most of the yeast growth is done and you can be safe to raise the temp up into the upper 60s/low 70s without fear of generating warm fermentation temp off flavors.

54
All Grain Brewing / Re: Malts & Grain Suppliers
« on: July 06, 2016, 04:28:06 PM »
How about Morebeer?

I prefer to get most of my stuff locally, but do get some stuff from Morebeer which has a bunch of grains that my LHBS doesn't carry.

.... when they are not out of stock.

55
Ingredients / Re: The BEST Hefe Ingredients... Please
« on: July 06, 2016, 01:45:08 PM »
If you want to add something you should do it. Fruit in the secondary has worked really well for ,e for lots of beers, but for a hefeweizen you may want to go more an American Wheat route because the yeast flavors in a traditional hefeweizen may not compliment your additives. That said, I'm sure there are additives out there that would work.

56
Ingredients / Re: The BEST Hefe Ingredients... Please
« on: July 06, 2016, 10:34:44 AM »
I personally prefer a straight up German Hefeweizen without any spice or other additions. The yeast provides plenty of spicy character and you should get esters raning from Banana to Apple and Pear depending on what strain you use.

60% German Wheat malt (I like Best)
40 German Pilsner Malt (Best again)
18-20 IBUs @ 60 minutes
Your favorite German Hefeweizen strain.

57
All Grain Brewing / Re: Belgian Tripel Advice
« on: July 04, 2016, 10:34:58 AM »
I agree and posted the exact same thing (if you took a second to read my post there buddy! ;) ) But that doesn't change the fact that adding the sugar post fermentation has always increased my AA. It is not a myth!

All I can tell ya is that I haven't found that.

Well it certainly has worked for me. Sounds like a good experiment!

You bet!  Wanna take part?  You'd make a great IGOR!  ;)

Only if I get to be on the podcast someday. ;)

58
Ingredients / Re: Citric Acid
« on: July 04, 2016, 10:09:37 AM »


In case he posts again! Happy 4th!

59
Ingredients / Re: Citric Acid
« on: July 04, 2016, 10:06:01 AM »
Bru'n Water includes calculations for Citric acid. The supporter's version includes output on the resulting concentration of citrate in the beer from citric acid additions and its comparison with typical taste thresholds.

I've long advocated that including appropriate levels of flavorful acids in beer could provide a positive improvement to beer. Acids like acetic, citric, malic, and tartaric could be applied to beer to create a variety of flavor effects. The trick is to use them at levels around their taste thresholds. The supporter's version of Bru'n Water enables a brewer to use up to 4 different acids in their brew.

OMG look at Martins post count!

60
All Grain Brewing / Re: Belgian Tripel Advice
« on: July 04, 2016, 10:04:17 AM »
I agree and posted the exact same thing (if you took a second to read my post there buddy! ;) ) But that doesn't change the fact that adding the sugar post fermentation has always increased my AA. It is not a myth!

All I can tell ya is that I haven't found that.

Well it certainly has worked for me. Sounds like a good experiment!

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