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Messages - majorvices

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General Homebrew Discussion / Re: Kegged APA/IPA...Prime condition?
« on: June 17, 2012, 04:44:14 PM »
2-3 weeks depending on yeast flocculation, use of fining agent, how careful I was when racked it into the keg, and other such stuff.

One super-hoppy red ale (think a super-hoppy APA with 2 oz of Carafa II) was a cloudy mess for 3 weeks and then only cleared fully for the last couple pints.

I would think that clarity would be somewhat of a minor issue for ales when compared with peak flavor/aroma.

I don't even fine my APA/IPAs as it seems to remove some of the hop aroma when I do. I the case of the Biofine Clear it has totally stripped all hop aroma and flavor leaving a very bitter and clear but boring IPA.

For IPAs, the fresher the better for my tastes, after about 4-7 days cold crash to drop yeast.

Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 17, 2012, 04:05:59 PM »
definitly leave some some headspace if you are force carbonating. the more headspace the faster it will carb.

The Pub / Re: Whatcha all want for Father's day??
« on: June 17, 2012, 10:36:35 AM »
I got this:

It's purdy awesome. I recommend one for you iPad 3 users.

Here's hoping my forum typing will improve from here on out. (But don't hold me to that.)

The Pub / Re: Irony at its finest...
« on: June 17, 2012, 10:34:54 AM »

Oh, BTW, there is nothing in your story that relates to the definition of "irony". Coincidence, absolutely. I'd even go as far as saying spooky weird hand of God stuff. But not ironic.

In the years you've known me, when did I EVER claim to be smart?

Never. Not once. But you are a savant non-the-less.

The Pub / Re: Irony at its finest...
« on: June 17, 2012, 07:42:35 AM »
Well, if you want to celebrate and hasten the decline of the English language, sure. Quote a definition of irony from the internet.

Speaking of ironic, here:

(see what I just did there?  ;) )

Other Fermentables / Re: Fermented grapefruit juice
« on: June 17, 2012, 07:29:37 AM »
sounds disgusting from the start. you should have known better. and rattlers are for sissy's.. just sayin'.

All Things Food / Re: Knife sharpener
« on: June 17, 2012, 07:16:24 AM »
I use a Lansky sharpening kit.  It's not super fast but it produces the best edge of anything I've ever used.  Easily shaving sharp.  I've stopped sharpening knives for other people because they aren't careful enough and cut themselves.  It's happened twice, once quite badly because they didn't realize just how sharp a knife could be.
Which set you do have Gmac?
Just the basic 3 stone set. I like the consistency of the angle. Not that you can't do it by hand but the gauge ensures you have it right each time.

cool. i think i may spring for this. thanks.

General Homebrew Discussion / Re: Flies in my feremntor
« on: June 17, 2012, 07:13:50 AM »
bummer about the yeast but I bet the batch turns out just fine.

Yeast and Fermentation / Re: Yeast temp requirement conflict
« on: June 17, 2012, 07:11:52 AM »
you are fine running the saison in the high 60's, low 70's and letting the kolsch sit along for the ride for a week or two. not going to hurt the kolsch any.

The Pub / Re: Irony at its finest...
« on: June 17, 2012, 07:01:44 AM »
it's a sign that you are living right and well, brother.

Oh, BTW, there is nothing in your story that relates to the definition of "irony". Coincidence, absolutely. I'd even go as far as saying spooky weird hand of God stuff. But not ironic.

All Things Food / Knife sharpener
« on: June 16, 2012, 07:08:10 AM »
Any suggestions on a good kitchen knife sharpener?

All Things Food / Re: Fermented veggie recipes?
« on: June 16, 2012, 07:06:21 AM »
Redbeerman - how long do you ferment your kimchi for? I hear varying accounts on fermentation length. I make a lot of sour kraut, but it only takes a few days, not weeks.

Equipment and Software / Re: How big for a homebrewer?
« on: June 15, 2012, 09:18:56 AM »
I love my 40-45 gallon pilot system down at the brewery. It's also electric, which is awesome. I can post some pics if you like.

Ingredients / Re: Comet Hops?
« on: June 15, 2012, 08:04:33 AM »
This won't help, but I have a pound I have been waiting to use. They are whole flower. I searched high and dry for pellets and never found any. Maybe next year.

Beer Recipes / Re: which puree for a *fruit* pale ale on brett?
« on: June 15, 2012, 05:16:43 AM »
I would not necessarily use Brett b - it depends on if you are talking about White Labs or Wyeast.

From Wyeast I would recommend Brett lambicus, that will give you the cherry pie character that majorvices mentioned.

From White Labs then sure, Brett b (bruxellensis), should be a good choice.

Interesting. Thanks for the clarification, Tom.

Now, admittedly, I have only tried Brett b from WL, but I can't understand for he life of me why WY would be so much different. I've always heard that Bruxellensis is the cherry pie Brett.
The naming of them is somewhat arbitrary and the two different labs chose different names for a similar strain.  American Ale vs. California Ale, London ESB vs. English Ale Yeast - they are just names.  I know it seems like it should be different with species names, but species names are not as solid with yeasts as some people think.  Plus B. lambicus is not a valid species name, scientifically it is classified under and a synonym of B. bruxellensis, just like S. pastorianus and S. carlsbergensis are synonyms.

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