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Messages - majorvices

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4846
General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 23, 2011, 06:12:46 PM »
While I agree a temp controlled fridge or freezer is the best option there's no need to wait for Christmas. You probably have a bucket big enough to immerse your fermenter in now and frozen water bottles can't be hard to come by. You can start contrrolling fermentation temps on the very next batch.

4847
General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 23, 2011, 05:32:04 PM »
You're not a serious homebrewer if you don't have beer stains on your ceiling.


Very true, that!!! ;D
I consider it part of the decor.

I'm thinking this might just be the sales pitch i use to explain to the wife why homebrewing is worth the effort and energy! 

To answer another question the yeast was pitched at 73F, i don't have a refrigerator for fermentation (hopefully Santa is reading), but with the AC on it's 70F, which i know is a little warm but i haven't had issues before.  The OG was super high though, .082, so with a good starter, high OG, and a smaller than should have been used carboy i had it coming  :-\

I hate to break it to you but that's gonna be way too warm. 70 degree ambient means the beer might be fermenting at 78. If you pitched at 73 the temp may have never dropped down to 70 and it may even be fermenting at 80. You can add 4-8 degrees to ambient temp. You never should pitch most ales over 70 degrees and you want to keep the temp of most ales at 68 (70-72 at the very highest!) which means you need a way to have the ambient temp in the low 60s.

I understand that you say you "haven't had a problem before" but I honestly think that if you tasted you beer fermented at cooler temps you would agree with me that there is an improvement. You may even be blown away at the improvment.

You don't have to have a refrigerator, a "swamp cooler" in which you immerse the fermenter in a water batch and cycle out frozen water bottles works very well. Be sure to stick a "Fermometer" or stick on thermo on your fermenter so that you have an idea what the actual temp of the fermenting beer is. Fermentation temp is one of the most critical aspects of brewing. It is essential to consistency!

Also, if you pitch a bit cooler, say around 64-66 and keep fermentation temp between 66 and 68 for most ales you will have less issues with blow offs.

4848
Once the fermentation is finished you can let it sit 1-2 week without any issues. If you are in a temp controlled fermentation chamber and can lower the temp to 50 or below you can go several weeks. The colder the better.

4849
The Pub / Re: East coast earthquake
« on: August 23, 2011, 04:06:42 PM »
Oh Yeah! With bacon, and some sharp cheddar! Can you imagine!! Man I hope his sandwich was not harmed in the quake.

+1. I am going to pull a pint in it's memory in either case.

4850
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 04:03:51 PM »
*shudders at a lot of the beers being mentioned.*
Chili beer? seriously? Gaaaaahhh.............

You should ask Denny to tell you about his ale made with chanterelle mushrooms - might make you take a double take on ingredients that can and have been used in beers.  I thought he was crazy at first, now I am curious as hell to try it.  ;)

4851
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 04:01:24 PM »
Chili beers can be interesting but I never want more than one of them, personally.
I think my Poblano Witbier is nearly perfect as a lawnmower beer.  I can drink a couple pints easy on a hot day.  AND it's good in steamed mussels.

Sounds good, poblanos aren't spicy so that might work for my tastes. I had a brown ale that was made with mild chili once and it was pretty good.

Same thing with ginger - I love spicy food but don't like a drink with lots of heat. I love the taste of real ginger ale for about half a glass.

4852
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 12:18:12 PM »
Chili beers can be interesting but I never want more than one of them, personally.

4853
General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 23, 2011, 08:53:50 AM »
+1. this sounds like a case of warm fermentation temp to me, possibly coupled with high pitching temp. What temp is the beer fermenting at (keeping in mind that the fermentation temp itself will be several degrees warmer than ambient) and what temp do you pitch the yeast?

4854
Some strains produce undesirable fusels and other off flavors even in the low 70's.

4855
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 22, 2011, 06:51:12 AM »
Thanks Jeff - I have been envious of your brewing on the Sierra Nevada pilot system. Was that beer camp?

As far as heat goes; it's been a hot as hell summer down here in the sunny (and humid) south. More than once when the heat index was 110 outside I stepped outside the brewery to cool off. OTOH I do have a cold room and Air COnditioned office.

Brewery work is about as blue collar work as you can get. If you don't picture yourself as a laborer don't take up brewery work. It's not ditch digging, but it is hard work and long days.

4856
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 22, 2011, 04:39:50 AM »
We actually make a decent profit selling t-Shirts and bring in a good amount of petty cash that way. We can walk out of a brew fest with a $300-$500 profit in shirt sales.

Re: Opening a brewery and the hardships you face. Once you have jumped through the hurdles there is a great amount of pride that comes with that. Even though I eschew all the regulations and hurdles one must jump through we reminded ourselves all the time during construction or dropping big bucks for this license or that piece of equipment that if it was easy everyone would be doing it. In the end the hard work and hurdle jumping is what separates the dreamers from the doers.

4857
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 21, 2011, 07:35:19 AM »
On a 5 or 10 gallon system the beer was always worth way more to me to drink or share with friends than to sell. You put In hours and hours of hard work just to turn around and sell and barely break even and if you count the time and labor you'd actually lose money.

4858
As far as Yingalingaling as a decent beer goes, I too grew up on the stuff. In fact I remember when they released it. I grew up in PA.

Hmmm, since the lager was reintroduced in 1987 and Yuengling is the country's oldest brewery, does that imply that you're older than, heaven forbid, Denny?

In 1987 I was 17. No I am not older than papa denny and yes, I did split a case with a few friends when it first came out. Don't remember it being reintroduced, but that may have been the case. Like I said, I was 17.  ;)

4859
Commercial Beer Reviews / Re: De Struise Pannepot 2010
« on: August 19, 2011, 04:50:28 PM »
It's been several years since I last had this but it must have been excellent because I still have the bottle! I'll try and find it and post the pic soon.

4860
it's really one of the only lagers i like.  a very good friend of mine is from philly.  his brother sends cases out a couple times a year.  it makes for a nice nfl playoff season.  

Dude - you really need to try more lagers. A doppelbock is a lager. Go out and try Celabrator Doppelbock and then get back to us. Not all lagers are Bud, Miller and Coors. To say Yuengling Lager is the only lager you like speaks of much new adventures in your future.

As far as Yingalingaling as a decent beer goes, I too grew up on the stuff. In fact I remember when they released it. I grew up in PA. This beer used to have too much diacetyl (probably pitched too warm  ;) ) but has been cleaned up over the years. Not a bad beer, can be thirst quenching and goes great with late night post whisky drinking pop corn or pizza binge.  8)

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