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Messages - majorvices

Pages: 1 ... 322 323 [324] 325 326 ... 594
4846
The Pub / Football Season!!!
« on: September 10, 2012, 08:51:29 AM »
just like the fact Tebow will never make a great QB, Luck (assuming he stays healthy) will. Time will play it out and I will come back to remind you all. :)


4847
The Pub / Football Season!!!
« on: September 10, 2012, 07:29:53 AM »
meh .... the Colts had the opportunity to win the lottery 2 times. They made the right choice letting Peyton go. Luck is going to become a phenomenal QB.

4848
General Homebrew Discussion / Brewing woes (late yeast pitch)
« on: September 08, 2012, 04:38:55 PM »
I run a professional brewery, and I do this on 10 bbl batches all the time. You will be absolutely fine.

4849
Ingredients / Dry hop-cigaring?
« on: September 08, 2012, 12:31:32 PM »
Okay, I'm convinced.  It was just a passing thought.  Actually, it was something I dreamt last night. Maybe it was a nightmare. ???

I once had a dream about a beer.  When I woke up I formulated a recipe for it and brewed it a week later.  Turned out to be one of the worst beers I've ever brewed.......

Ah, but it was still the beer of your dreams...

Literally LOLed.

4850
General Homebrew Discussion / Tried my first India Black Ale
« on: September 08, 2012, 12:29:39 PM »
FYI: There's no such thing as "white chocolate".

4851
General Homebrew Discussion / Tried my first India Black Ale
« on: September 08, 2012, 05:20:37 AM »
I have never had a black IPA that I thought was worth the glass it was served in. Just a style that clashes in every way to my taste buds.

4852
Extract/Partial Mash Brewing / Saison IPA
« on: September 07, 2012, 12:04:52 PM »
I thought about suggesting subbing sugar, too, but I saw you took the crystal malt out of the second version. Still not a bad idea to get the dryness you will need. But it may not be necessary depending on how aggressive the yeast is. For instance, with the French saison strain you don't need to add any sugar. That strain is a monster.

4853
Kegging and Bottling / Root beer and kegs
« on: September 07, 2012, 10:45:00 AM »
I have a corny dedicated to rootbeer. I never put anything but rootbeer in it.

4854
Extract/Partial Mash Brewing / Saison IPA
« on: September 07, 2012, 10:05:20 AM »
Nice simple recipe! That's refreshing for a beginner. You don't need to change anything except the fermentation temp. I know there is lots of preaching about fermenting Saison's warm but the beer turns out better when you start it off cool (I like 64-66) and ferment in high 60s for first 3 days then crank into low to high 70s to help attenuation.

4855
Extract/Partial Mash Brewing / First Batch
« on: September 06, 2012, 06:21:37 PM »
+1 again to the water submersion trick. I have brewed outside in snowstorms and blizzards and, aside from constructing a rudimentary windshield with aluminum foil have never had a burner problem. If you have a garage you can move the brewery in there to provide a bit more comfort.

4856
General Homebrew Discussion / Re: homebrew turning black
« on: September 06, 2012, 10:56:37 AM »
Sounds like autolysis to me.

I've never heard of autolysis making a beer turn black.

I had a Saison left on the yeast for months turn from straw-colored to what can be comparatively considered "black". While the brew did not stink it was quite reminiscent of soy-sauce and was very unpleasant. A dumper.

Well, I've never seen it personally but there is an eyewitness account of what could be the problem.

4857
General Homebrew Discussion / Re: homebrew turning black
« on: September 06, 2012, 10:45:43 AM »
I see, two different beers brewed separately at different times. I've been brewing for going on 17 years now and I have never seen anything like this. When you are looking at a sample is this in the hydrometer flask? Should not be turning dark, like pitch black. It will appear to darken in bulk, as was mentioned. Sometimes surprisingly so. But when you pour a sample it should not be stout colored.

Edit: reactive metal is a good suggestion!

4858
General Homebrew Discussion / Re: homebrew turning black
« on: September 06, 2012, 09:58:45 AM »
Is this right? A couple of YEARS ago?

I missed that part...

I'm thinking it is a typo and he meant a couple weeks ago but wanted to make sure. As was mentioned, yeast dropping out of suspension can make the beer appear darker than it really is, but if you age a beer for years it will get dark because of oxidation. Obviously pale ales need not be aged more than a couple of weeks/months at the most.

4859
General Homebrew Discussion / Re: homebrew turning black
« on: September 06, 2012, 09:54:11 AM »
I recently made a pale ale and made a belgian pale ale a couple of years ago. For both, I stored the carboy in my basement. Both seemed to be doing fine, but suddenly turned black (no black malts used). I think it has something to do with where I'm storing it: I split half of the wort for the Belgian Pale with a friend, who took his carboy to his place and his half turned out fine. Any ideas what's going on?

Is this right? A couple of YEARS ago?

4860
Ingredients / Re: Dry hop-cigaring?
« on: September 06, 2012, 09:24:40 AM »
You could chew tobacco and make a chicha with the tobacco spit!!! :D

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