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 ... 578
46
Yeast and Fermentation / Re: Trub in starter
« on: February 04, 2017, 03:21:09 AM »
There is nothing wrong with a little trub in the starter getting into your fermentor. If you feel the need to remove it go for it. But you are simply not going to be able to taste the difference.

I'm not about to sidetrack this thread into a trub discussion but there is as many studies saying it doesn't matter as there are that it does. I have the ability to dump it from my conicals so I dump some, but certainly not all.

For a professional brewery it would take DAYS for all the trub to settle out in the conical even with Brew Tan B. So there is no reason to sweat over a small amount.

47
Beer Recipes / Re: 1st Lager - Dunkels Bock
« on: February 02, 2017, 01:40:54 PM »
I prefer my bock to be a blend of German Munich and Pils with maybe a little dark Munich thrown in. Maybe 60-80% Munich with the rest being Pils. The pils lightens the body so that you don't get that Grape Soda Flavor. To adjust the color you might add in a lille carafa special

That said, what you have may work just fine depending on what you are going for.

Interesting you mention grape, do you see this flavor in commercial versions? Or yours? or both? You see it from Munich malts?

I know what the grape usually comes from(commercially) so curious to hear your take on it.

If you are talking about methyl anthranilate I don't think this is the same, but I may be wrong. Yes, I have tasted it in imported dark German lagers, though much stronger in American versions (and homebrewed). But not in any pale beers ever, irregardless of how they were brewed or what ingredients used.

48
Beer Recipes / Re: 1st Lager - Dunkels Bock
« on: February 02, 2017, 12:12:17 PM »
I prefer my bock to be a blend of German Munich and Pils with maybe a little dark Munich thrown in. Maybe 60-80% Munich with the rest being Pils. The pils lightens the body so that you don't get that Grape Soda Flavor. To adjust the color you might add in a lille carafa special

That said, what you have may work just fine depending on what you are going for.

49
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 02, 2017, 09:01:15 AM »
Carafa I or II and Briess Midnight wheat and Black Prinz are all good subtle roast malts. Blend together with some quality Dark Munich (like Best Dark Munich II) seems to enhance the richness. Also a fan of chocolate wheat and chocolate malt. Subtle touches of roasted barley or black malt can add to the coffee or chocolate character without overwhelming the smoothness if used with a light touch.

50
General Homebrew Discussion / Re: Canning your home-brew
« on: February 02, 2017, 06:39:42 AM »
Oh yea. Cans are fantastic for storage,sharing, and oxidation. However it's getting it into the cans that worries me. I would gladly pay thousands of dollars for a surefire system.


Sent from my iPhone using Tapatalk

We finally agree on something. ;)

I do not have much faith in the low DO levels of the portable canning systems the mobile canning lines use, having seen them in action at other breweries. I really like our Crowler machine, and I have had beer stay fresh in there for weeks longer than a growler but that seems cost prohibitive for a homebrewer (I think ours was 1500 bucks.

I am not aware of a vendor that sells small supplies of ready to use cans though maybe that was answered here.

Even regarding the use of a  mobile canner understand that these ghuys are trying to make money and they are not going to want to regularly do regular runs off of 5 gallon corny kegs very often, even if you ended up have 20 brewers with 10 gallons of beer a piece. The amount of time alone in shutting the system down, swapping to other kegs, then starting up again would be a nightmare. On our bottling line when we have to shut down for any reason we end up having a few rows of low fills that sometimes may equal 2 or 3 gallons of beer. Not sure if canning line is same way.

51
Don't stress too much about a 2 day lag for a lager. You like to see fermentation kick off within 24-48 hours so you are in the time window.

52
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 06:34:22 PM »
OK I'm trying to get on point here...Is it whining or finger pointing...7 pages and it's running neck and neck...

You are correct. I am going to lock this down now. There is nothing else that can be extracted out of this that can be constructive.

53
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:34:37 AM »
I agree with Narvin and Phil.

As mods, you need to understand that you are held at a higher standard and should behave as such. Have an opinion is great, trolling is not.

I have never been an intentional troll. If I did troll any one here on the forum I feel it was taken out of context. Please understand the fine line mods and myself have to walk here. We want everyone's views to be expressed, but at the same time we simply just can't have opinions being dictated to the point of absolute.

I am offering an olive branch here. But on the other hand, I'm not going to tolerate being discredited every time I want to post. And in the end, that is what has been happening. Not just to me, but to many others. This is not conducive to a healthy environment. There is nothing wrong with disagreements. But there is something wrong with judging other people's beer entirely by their expression of process based on a few claims that are, frankly, insubstantial. Or at the very least, completely over blown.

No one here has to agree with each other's processes. But telling people they are doing in wrong simply because you think you are doing it "right" without even tasting the "offending beer" is just ridiculous.

For instance, I recently posted that a gentle simmering boil was fine to a question posed by another member. I am sure I have made good beer by following this method. But I was told that I was wrong and that my beer was surely crap because I didn't understand the science. And if that isn't exactly what was said that was exactly how I took it.

I am a damn good brewer. And I am sick and tired of being told my methods are insubstantial based on other peoples views. Maybe your beers are superior to mine, I would certainly look forward to trying them. But the insisting on certain processes as being critically necessary and disagreeing with everyone else who has a different viewpoint based on their experience is stupid.
I have tried a lot of beer, including several of yours, and without hesitation I can say your beer is top shelf! If you're doing it wrong it sure doesn't show. Or I just have a bad palate or wrong personal preferences

Thanks! I had no idea you had tried my beer.
You shipped me some in a swap, remember?

Yes I forgot! Thanks for the reminder!

54
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:22:05 AM »

To my credit I would like to point out that my request was very polite.

Actually is wasn't. While I appreciate your humor I do not find your request to be polite. It came across as arrogant.

55
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:11:03 AM »
Maybe it's time for a separate area for LODO, just like there is for Wedding Brewing.  To me, it would be an "Enter at your own risk" kind of thing.
But it applies to other facets of brewing and would be brought up frequently out of that category.

Exactly. Sometimes someone may post to ingredients, then the discussion swings to yeast...or in all grain brewing, but there's talk about equipment. Some forums are sticklers about that sort of thing, I'm glad this place is not. Hard category requirements make it harder to discuss things.
effectiveness aside, and to steal the words from the LODO guys, it is an all encompassing method of brewing that requires some fairly large modifications to your brew day in every aspect including milling, mashing, boiling, cooling, yeast pitching, fermentation management, and packaging. It is not as simple as to say ferment cooler or add more or less of this or that ingredient. It is impossible to suggest a LODO technique without drastically altering your entire methodology as it is an entire different methodology that is undone by a failure in even a single step. That's why a dedicated subforum would be helpful as it is impossible to suggest a modification of brewing involving LODO without dismantling your entire beer making methods.

That's how it was originally proposed, yes.  But since the break they took, those guys have been helping people implement any and all changes that they want to.  I haven't seen reference to "All or nothing" recently, and I've personally been testing out small, incremental changes.  Just like adding Brewtan B.

If it's worth anything, my take on the "all or nothing" quote goes as far back as Charlie Bamforth and the people discussing it on HBD in 2000, as the answer for why splashing doesn't cause HSA -- because oxygen ingress is already high enough that it makes no additional difference.

Except for this?

I've read that a good boil really looks more like a simmer vs a volcano.


Sent from my iPad using Tapatalk

+1 - though I will say that it doesn't really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can't boil too hard. The boil won't get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

This is a really silly argument to a very simple answer. This seems all or nothing to me. I have made great beers with  a simple simmer. Also with a vigorous boil. Why on earth should my opinion be called into question here? Is my experience fundamentally wrong? BTW I still have no idea what TBI is or wether is causes cancer or it just makes your beer f'ing suck.

56
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:02:38 AM »
OK I'm taking applications. ;)

57
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:57:28 AM »
Other mods may be more in tune with what is happening. I know I have seen objections to Bayareabrewer's posts, It is simply impossible for me to police every post made on this forum. If there were inappropriate posts by certain individuals it wasn't intentionally over looked. I promise that.

Again, this thread is meant as an olive branch. I do not mean to offend anyone, including Bryan and Derek. I appreciate everyone's contributions. This is a great airing of grievances. I hope we can all move along. Anything dumb I have done or said, please accept my apologies. As far as I am concerned I am starting over and I would appreciate if we all started over now.

58
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:40:53 AM »

Low oxygen related, I would like to thank Bryan for sharing his information.  \


Absolutely! I am not against him or anyone else sharing information. His claims have gotten me to rethink my processes. OTOH I don't want to be personally called out any time I post an opinion.

This wasnt meant as a diss to you. It is what it is. Just a thanks. I have not problem with anyone(well maybe your opinion of New Jersey). I don’t blame either side for getting defensive(mod or not). Both sides had trolling and some of the back and forth comments have crossed lines on both sides.

New jersey is the Perry County of the US. Just sayin'. lol

59
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:37:41 AM »
it really seems that the behavioral issues revolve around 2 members, monk and beerery. Just my observation.

It really seems that quite a few people really seem to believe that there are more than 2 members with behavioral issues. Just my observation.
for sure. Different eyes different perspectives.

And that's why the moderators need to have a wider perspective.

I honestly think the conversation from Bryan's side has improved incredibly and the conversation from the other side has come down.

Bryan had a long way to come from his first posts, obviously, but I give him a lot of credit for being able to largely change his tone.

Unfortunately, all these threads seem to wind up as arguments between the same three or four people anyway.

I think it is important for many of you to realize that I am not doubting or critiquing his observations. But it certainly is the other way around.

Look, I am not for or against LODO brewing. I am for us being a constructive forum. Period.  What I disagree with is being critiqued for any post I or others make regardless of personal experience based on something someone has read out of a text book. I am sure Bryan and Derek make the best damn beer in the world and I encourage them to both continue in this endeavor.

But it is simply time for the absolutes to stop. It won't be tolerated by me any longer. It's that simple.

60
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:15:28 AM »
Time for us to all get along. I'd love for Bryan and Derek to come in for a group hug. ;)

Pages: 1 2 3 [4] 5 6 ... 578