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Messages - majorvices

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4711
Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 21, 2012, 08:29:15 AM »
Re: Carapils. I'm not against using it, it's a tool. Use it when needed. But in a IIPA you are trying to have the beer fairly dry with the useage of sugar - so it doesn;t make sense to bump the body back up with the addition of cara pils (especially 2 lbs, that's an awful lot). You have the crystal in there to give it some residual sweetness. Leave that and take out the cara pils.

Re: Simcoe. As a pro-brewer that can't get a contract for simcoe until next year it pains me to see anyone waste it as a bittering hop. It's like when my wife uses my Basil Haydens in a whiskey sour. But it's your hop, use it where you want. But use more finishing hops for sure. If you're not sure you like simcoe then bump up the centennial and amarillo.

4712
The Pub / Re: I guess the Conns outweighed the pros
« on: January 21, 2012, 08:14:42 AM »
Like a rabid dog it needed to be put down. drew was right from the get go.  ;)

4713
The Pub / Re: Hey Denny
« on: January 20, 2012, 10:08:54 AM »
Also the voice of the dinosaur in the "Toy Story" movies.  ;)

4714
Going Pro / Re: Unwritten rule for Pro Brewers
« on: January 20, 2012, 08:54:12 AM »
I hate shaving. I also hate hair cuts. I also hate having an itchy beard and long hair.

4715
The Pub / Hey Denny
« on: January 20, 2012, 06:22:07 AM »
I thought of a great name for a beer for you - "The Wrath of Conn"  :D

4716
Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 20, 2012, 05:36:30 AM »
Yeah, when I said too much crystal malt I was looking at the cara pils in particular. Totally not needed (even if it is an ingredient in Pliny I always thought it was there "just because"). And definitely more hops. Especially in the last 5 minutes, flame out and dry hop. When you see a good IIPA recipe the aroma hop addition should look almost ridiculous.

4717
Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 19, 2012, 08:21:45 PM »
might also bump up your dry hop and add in some amarillo

4718
Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 19, 2012, 08:15:10 PM »
too much crystal malt IMO. A IIPA should be about one thing: hop flavor and aroma. Malt should be subdued. You also don't need a 90 and a 60 minute hop addition. And you are wasting the simcoe at anything before 10 minutes IMO.

4719
General Homebrew Discussion / Re: Diacetyl Issues
« on: January 19, 2012, 08:03:48 PM »
Quote
diacetyl isn't necessarily a "problem" in English style ales.
Thank you MS ! 
I never taste much more than background diacetyl in most British ales, but I taste a lot of it in US versions of British ales.

I am very sensitive to diacetyl. So even a "background" hint is prominent to me. I certainly don't think it should be overwhelming. I'm not a big fan of diacetyl in beers, personally. But some I expect it in.

4720
General Homebrew Discussion / Re: Diacetyl Issues
« on: January 19, 2012, 03:37:59 PM »
The thing about WLP002 is that it floccs out so quickly and completely that it doesn;t stick around to clean up diacetyl. Fermenting colder may help some, but your best bet is to just switch to another year or maybe try rousing the yeast and warming the temp near the end of fermentation to see if you can get it to clean up the diacetyl.

4721
General Homebrew Discussion / Re: Diacetyl Issues
« on: January 19, 2012, 03:07:05 PM »
How long do you keep your ales at 68?

I do WLP002 at 62 for 3 days, then 68 for a week, crash to 31 for a week then into secondary with dry hops (or not) at 50 for a week.  No diacetyl problems for me, but then I get lots of yeast to pitch from my local brewpub,

diacetyl isn't necessarily a "problem" in English style ales.

4722
General Homebrew Discussion / Re: Diacetyl Issues
« on: January 19, 2012, 02:14:59 PM »
WLP002 throws a lot of diacetyl which is common in some english style ales. I have found that large amounts of some types of Maris otter can often times accentuate this.

What temp are you pitching your lagers? How steady do you think the fermentation temp is? I'd recommend trying a d-rest, just makes life easier.

4723
General Homebrew Discussion / Re: Trucking wort?
« on: January 19, 2012, 11:18:41 AM »
Yeah, oxygen would definitely not be a problem. I'd be more concerned about contamination, unless they boil and hop it at the other facility.

4724
General Homebrew Discussion / Re: Trucking wort?
« on: January 19, 2012, 08:54:13 AM »
There's a section on the TTB form that says something about "Wort Received/Wort Shipped". I never understood what that was for. Weird gig for sure.

4725
Going Pro / Re: Professional Brewing texts that you use
« on: January 18, 2012, 10:58:04 AM »
"hand book of Brewing". Wondered why I hadn't heard of that one. Then saw the price! $180 bucks! :o

I find that price to be a bargain. I have found out that you pay for knowledge in basically two ways. 1) College or 2) The world of hard knocks. I have found the second to be more costly, since it normally has reduced my working capital.

Todd

Sure. If you are a pro I can see ordering it, or having your company ordering it. But my point was simply I can see why someone with a background in basic homebrewing had never heard of it. I don't think it is a bargain for a homebrewer at all. For someone going  pro I definitely think a couple good text books are worth the price.

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