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Messages - majorvices

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46
General Homebrew Discussion / Re: bad batch
« on: April 07, 2015, 10:08:19 AM »
I did let it sit on primary funk for 4 weeks before racking (this is my greatest concern);

That shouldn't have been a problem...

+ 1. This should be your least concern.

47
Yeast and Fermentation / Re: No signs of fermentation
« on: April 07, 2015, 10:07:29 AM »
What yeast did you pitch? Liquid? dry? How much? If liquid yeast did you make a starter? What temp did you pitch the yeast at?

hops sediment won't be a problem. Most likely you pitched an inadequate amount of yeast.

48
Kegging and Bottling / Re: Foamy beer
« on: April 07, 2015, 04:28:46 AM »
If it is really 15 feet of line that is much more than you need but shouldn't be causing foaming. In fact with lines that long you should be able to run the regulator at a higher pressure with less foaming.
If the 15' of beer line was at room temp would it foam up?

Yeah, I'm assuming his lines would be inside the fridge though.

49
Kegging and Bottling / Re: Foamy beer
« on: April 07, 2015, 04:06:51 AM »
If it is really 15 feet of line that is much more than you need but shouldn't be causing foaming. In fact with lines that long you should be able to run the regulator at a higher pressure with less foaming.

50
Going Pro / Re: Plastic Conical Fermenter Q/A
« on: April 04, 2015, 04:12:01 AM »
I used plastic conicals for almost 18 months. It is a quick fix solution but in no way a long term solution as you probably have already surmised. Our 10 bbl plastic conicals had a spot on the bottom of the conical where it would not drain completely (talking less than a quart total) and we would hose it out until all the gunk was gone before we sanitized.

Are there any sanitary issues? Absolutely. I think you can effectively use plastic but depending how you keep them temp controlled and where you store them will be huge. Where I live fruit flies are a huge problem during the summer and eventually those little bastards are going to find a way in those plastic tanks. If fruit flies aren't a problem where you live it might not be as big of an issue.

Se used a stainless coil inside the conicals that we pumped glycol through to maintain temp. It worked, but it also was nearly impossible to clean.

Get started on your plastic and immediately start figuring out how to move up to stainless.

51
General Homebrew Discussion / Re: Brewing during the drought
« on: April 02, 2015, 04:30:20 PM »
The best advice I can give is "save water, drink beer!". I know, it is terrible advice on all accounts.

52
That's a lot of breweries for the population, but look on the bright side. Yellow Hammer is at the top of the list!

Hey! I wonder how that happened! :D (By the way, it's Yellowhammer. One word. State Bird. Kinda a pet peeve. ;)

53
Alabama: 0.4 breweries per 100,000
Colorado: 4.7 breweries per 100,000

Just sayin'. ;D

I'd like to keep it that way! ;)

54
Breweries in Hunstville Alabama.

Yellowhammer
Straight to ale
Brew stooges
Salty nut
Below the radar
Old black bear
Rocket republic
Blue pants

And more on the way

Huntsville metro area 435k population

55
If you are truly passionate about something it becomes more than a hobby. I decided about 10 years ago that I enjoyed brewing so much that i wanted to do it every day, so I made that into a reality. I have some business regrets, but the only brewing regret I have is not opening a brewery sooner.

All that said, no, I do not want anyone else to open a brewery. There are quite enough already, thank you very much . ;)

56
All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: April 02, 2015, 04:02:10 AM »
Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?

Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen.

57
Going Pro / Re: Interesting carbonation session.
« on: April 02, 2015, 03:56:26 AM »
I use a shut off valve (no check valve). If someone forgets to close the shut off valve beer will back into the line. But there really isn't any reason to forget (though it does happen with new guys.)

58
Otoh I am making less money now than my first job out of college almost 25 years ago.

59
I've been homebrewing for a little over 13 years and I've always known that the quickest way for me to learn to hate brewing would be by becoming a professional brewer.

I'be been doing it going on 5 years now and love it more and more! It was definitely an accurate assessment. Scary part is some of that stuff still happens now.

60
All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: April 01, 2015, 04:09:52 AM »
Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?
I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.
What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!
For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.
\

Big "depends" here. Better make sure you yeast is super fresh. If it is even half way to the exp date you would be better off "waking it up" with a starter.

On my German wheat beers I prefer the results (more balanced clove/banana as opposed to heavily leaning banana) so I pitch at 58 degrees and use a starter.

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