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Messages - majorvices

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4696
Yeast and Fermentation / Pitch Lagers Warm and Chill?
« on: August 20, 2012, 07:02:58 AM »
In my experience starting the fermentation warm on lagers does two things. First it can produce ale like esters, or flavors that are not characteristic to lagers. Second, if you cool an actively fermenting beer it can cause the yeast to throw diacetyl. Can you make a BOS lager by pitching warm and cooling during active fermentation? As the case shows, obviously. Doesn't mean you could not make a better beer though by following "proper" protocol.

A beer like an Ofest has enough malt to hide some fermentation imperfections and of course some lager yeasts do ferment fairly clean at 60 degrees anyway and if you do a d-rest you can clean up diacetyl. So certainly it is a practice that works for some, but in my opinion and experience it is not the best way to approach lager brewing.

4697
The Pub / Backcountry beer
« on: August 20, 2012, 04:28:20 AM »
I'd love to see one of you beer snobs turn your nose up to an ice cold beer after scorching beerless on the trail for 3 or 4 days. Guarantee you would be surprised what you think tastes delicious. Would I prefer a good German style pils? Oh, absolutely. But in reality MGD is not such a bad beer. One of the better mass produced lagers along with regular old Michelobe.

I do usually draw the line at "Lite" beer though. I'd rather have ice tea at that point. But .... on the trail I have been offered a Miller Light from time to time and I am not too ashamed to say I drank it and actually wished I had another.

I once sprinted down to a lake after reading in a hiker log that someone had left a sixer of Miller Sharp in the water under the dock.  I'd been backpacking over a week during a heat-wave. Non-alcoholic? Didn't care.

No you didn't.

4698
All Grain Brewing / Re: Hefe sulfur
« on: August 19, 2012, 12:01:39 PM »
In my experience it doesn't age out once it is packaged, or if it does it takes months. Best bet seems to be to let C02 drive it out of suspension, or try copper trick mentioned above.

4699
just though it would punch up the aroma some. though it smells pretty "plummy now, still have the plums and wanna use them

4700
Other Fermentables / Racking wine, lots of sediment, adding more plums
« on: August 19, 2012, 05:41:44 AM »
Made a plum wine several weeks ago and it is in secondary and needs racking. I was hoping the sediment would drop more but looks like I am going to lose about 1/4 of the batch to sediment. Should I go ahead and rack off the sediment now or give it some more time to see if it collapses any more. It's been in secondary prolly three weeks.

Also, I have another gallon or so of plums in the freezer that I had planned on racking the wine onto. If I do this should I add more yeast and pectin enzyme?

4701
General Homebrew Discussion / Re: Quick question
« on: August 19, 2012, 05:35:35 AM »
Experiment with it, but as Garc says, don't go on the entire cake. Dump the slurry into a mason jar or two and use about 1/3rd of the slurry. This will save you some yeast for future batches and insure you are not over pitching.

4702
General Homebrew Discussion / I've lost that "new hobby" smell
« on: August 18, 2012, 06:39:24 AM »

I am a member of the local homebrew club, but I really haven't tapped their resources much. That sounds like a good idea.


In my experience, your homebrew club s what you make of it. If everyone sits around and just drinks beer with no direction or focus, it makes it a lot harder. A club that is working towards making the club members better brewers through education and involvement is a wonderful thing.

Agree. There are some good and constructive clubs and then there are some not so good clubs. But a good one with knowledgeable and (here's they key) HELPFULL members can really turn you in the right direction. Be warry of a club that just sits around and drinks beer and shoots the bull most they time and be equally wary of clubs that only focus on criticism.

4703
Yeast and Fermentation / White Labs vials?
« on: August 18, 2012, 06:35:44 AM »
When the Spousal Unit packs me a salad for lunch, she uses an empty vial for salad dressing.

+1. That's the best use I have found for them as well. I saved the for years in order to do the mail in/free yeast thing but they just piled up and I ended up throwing most of them away.

4704
The Pub / Backcountry beer
« on: August 18, 2012, 06:33:12 AM »
boiled peanuts are ambrosia, they especially do it right in Georgia. But I can not abide pineapples on a pizza. Ever.

Granted, I'm sticking up for sh!t beer more than I have a heart to drink it, but I'll take an MGD over a pineapple pizza an day.

And to all you naysayers, I guarandamntee you that if you had been in 90-100 degree heat for 3-4 days on bone dry mountains and you were handed a dripping wet, ice cold beer .... ANY BEER .... you'd drink it. And for most of you pansy boys I bet the circumstances would,'t even need to half ... no, a quarter as tuff. ;)

4705
The Pub / Re: Backcountry beer
« on: August 17, 2012, 06:33:02 PM »
Every islander I've met has been a bit off. . .

I knew it was only a matter of time before we found something we agreed on.

4706
The Pub / Backcountry beer
« on: August 17, 2012, 11:38:59 AM »
Oh, you won't drink an MGD but you will put pineapples on your pizza. Now I see we will never see eye to eye. ;)

4707
The Pub / Re: Backcountry beer
« on: August 17, 2012, 08:59:31 AM »
I draw the line at rubbing alcohol and Mich Ultra. Well, definitely at the Mich Ultra.  ;)

I'd love to see one of you beer snobs turn your nose up to an ice cold beer after scorching beerless on the trail for 3 or 4 days. Guarantee you would be surprised what you think tastes delicious. Would I prefer a good German style pils? Oh, absolutely. But in reality MGD is not such a bad beer. One of the better mass produced lagers along with regular old Michelobe.

I do usually draw the line at "Lite" beer though. I'd rather have ice tea at that point. But .... on the trail I have been offered a Miller Light from time to time and I am not too ashamed to say I drank it and actually wished I had another.

4708
The Pub / Re: Backcountry beer
« on: August 17, 2012, 06:09:23 AM »
Half way through my second one I started to lose some interest but that first one and a half was quite possibly the best beer I ever drank.

Wow. You need to try more commercial beers. ;)

 :D Touche but the point of the matter is that when you are really, really thirsty for a beer you will be surprised how low you will stoop.  ;)

4709
General Homebrew Discussion / Re: Getting started
« on: August 17, 2012, 04:27:39 AM »
Saisons are a great choice for the temperature control challenged. But while it may not be optimal the chico strain can be very clean at warmish temps (low 70's).

Welcome to the forum, matty. Great to see some new enthusiasm. It only gets more awesomer!  8)

4710
The Pub / Re: Backcountry beer
« on: August 17, 2012, 04:20:14 AM »
Titanium flask!!! Now I know what to ask for for my birthday! I carry around Nalgene flasks, one or two depending on how long the trip is. ;D

Punatic: Obviously, living in Hawaiiiiwaii has made you soft as soggy pineapple pizza. Amazing how good s*** beer tastes after a serious day of roughing it. I've told this story before, I'll tell it again. The best beer I ever drank was after a 3 night back packing trip through bone dry, hard ass mountains on the Pinhoti trail along the Alabama and Georgia border. We stopped at some out bumf##kegypt gas station and the best beer they had was Miller Genuine Draft. I turned my nose up at first but I was thirsty and it was ice cold. Half way through my second one I started to lose some interest but that first one and a half was quite possibly the best beer I ever drank.


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