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Messages - majorvices

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Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 13, 2012, 09:10:20 PM »
Is it toast?

Absolutely not. It's slush. :P

Yeast and Fermentation / Re: sake yeast in beer
« on: July 13, 2012, 08:56:19 PM »
I think it is an interesting experiment. Are you planning on rice as an adjunct? Spices like lime leaves and ginger? Lemon grass perhaps? Maybe tripe?  ;)

Yeast and Fermentation / sake yeast in beer
« on: July 13, 2012, 12:12:46 PM »
I'm assuming the rice is not malted in sake, though I really don't know for sure. So the only problem I can see is possibly the yeast will finish high if it is not genetically selected to ferment malt. You could finish off with a secondary yeast though.

Yeast and Fermentation / New Wort over an active yeast cake
« on: July 13, 2012, 12:11:01 PM »
You might be over pitching, but if the original beer isn't infected, reusing the yeast cake won't infect the next one.

"Might be" overpitching? Probably over pitching by 6Xs the amount. Maybe 8. The other concern is how much dead yeast you will be carrying over from previous batch. Not going to be a huge problem on first generation but on consecutive gens it can become a problem.

Not saying it can't be done and you may even have great results but you will have more consistent results if you pitch an "appropriate" amount. Usually, when I got ontop of an existing yeast cake it is only one gen and from a very low grav. beer to a very high.

Commercial Beer Reviews / Rochefort 8
« on: July 13, 2012, 06:06:44 AM »
Agree, sounds like contamination, possibly an old bottle.

The Pub / Re: Read any good book lately?
« on: July 12, 2012, 01:12:49 PM »
Killer Angels is one of my favorites and I agree about Jeff's books not being as good, but crap can you imagine the weight of that shadow looming over your whole life and career?

It's a burden for sure, but he can ride the coattails a little.  Do you think that Mike had any help from his father for the start of the series?  Jeff at least grew up in an environment that will take his writing to the next level much as the printing press did for the rest of us.

Best selling author of (guessing) a dozen or so books, I think he slid off the coattails some time ago.

Sounds like possibly oxidation to me. I'm not exactly sure about the science but seems like I remember reading somewhere that oxidation can cause solventy notes, especially when coupled with higher fermentation temps. But empirical evidence suggest to me that oxidation alone can cause this, even with low fermentation temps. I've seen this happen in some of my beers as well, especially in IPA's. I also wonder if the hop compounds can become oxidized and cause the flavor you speak of.

Commercial Beer Reviews / Re: Angry Orchard Crisp Apple
« on: July 11, 2012, 02:24:44 PM »
Yeah, that can go just about anywhere though - even the best beer towns. But no worries, I just wanted to put my beer idea out there.  ;)

Ingredients / Calcium Carbonate
« on: July 11, 2012, 02:16:54 PM »
I don't recall ever hearing that calcium carbonate can enhance the sweetness of beers, but that doesn't mean there isn't come truth to that. To answer your question, yes, it can certainly affect your pH and I wouldn;t just go arbitrarily throwing it in any recipe, except perhaps dark beers - but even then you really are better off knowing if you need it or not. Most likely,for dark beeers, you  will.

Commercial Beer Reviews / Angry Orchard Crisp Apple
« on: July 11, 2012, 12:21:31 PM »
One of the beers I have brewed several times is a smoked apple amber, basically an alt in which I smoke the entire grain bill over apple then sparge with apple cider from a local farm. The beer does set a pectic haze, but I'm thinking about trying some pectic enzyme in it next time.

Just thought I'd share that since it is a beer with apple in it. I've even gone as far as adding smoked apples to the mash.

The Pub / Read any good book lately?
« on: July 10, 2012, 11:23:34 AM »
I am currently reading The Last Full Measure by Jeff Shaara

How do you like it?  I just started The Killer Angels, which I've had on my shelf for a while, but I can't seem to lock into it.

I like Jeff Shaara but none of his books have been as good as his father's "Killer Angels: IMO. Last Full Measure was certainly one of his best, though.

The Pub / song title game
« on: July 10, 2012, 11:19:50 AM »
A Lap Dance Is So Much Better When The Stripper Is Crying - Bloodhound Gang

I've never heard that song before but i'm going to download it now.
I hope you're not easily offended...

I'm not.

General Homebrew Discussion / optimal dry hop temperature?
« on: July 10, 2012, 10:32:47 AM »
Yes, thanks for the reminder on cold temps during dry hopping. The only time I did that I got lots of veg flavors and little  actual hop aroma.

General Homebrew Discussion / optimal dry hop temperature?
« on: July 09, 2012, 07:07:35 AM »
Warmer temps (68 -72) will extract the oils faster. I always dry hop at around 68.

Yeast and Fermentation / Help my Kolsch finish fermenting
« on: July 09, 2012, 07:05:23 AM »
I've said it many times fore, that strain will stall if you don't warm it up over 62 degrees near the end.

But, realistically, I don't think you could notice much difference between 1.013 and, say, 1.011. It will taste less sweet when it is carbonated. Carb it up and drink it!

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