Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: 1 ... 323 324 [325] 326 327 ... 593
4861
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 31, 2012, 04:31:37 AM »
Abraham Lincoln was the first president to reside in the current white house.

4862
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 30, 2012, 12:06:32 PM »
No, Alabama is not there. Hopefully will be next major legislative session. The bill passed the senate but never came up for a vote in the house.

4863
Equipment and Software / Re: Best wort chiller for the money?
« on: August 30, 2012, 04:59:55 AM »
I have had all the chillers out there just about, from a homemade IC to a chillzilla to a plate chiller. And the homemade IC is best bang for the buck by far. Much, much easier to clean and sanitize (just drop it in the boil for last 20 minutes, hose off before and after each brew). Costs about $40 to build, takes all of 5 minutes to construct.

Yes, in the summer you will not be able to chill below your water temp, and mine is in the 80's here in the deep south. I always have just be certain my fermenter is sanitized properly, run off my wort into fermenter and put in whatever temp controlled fermentation controller I am using and chill down to proper pitching temps next morning. A lot less stress, too, at end of long brew day.

4864
Ingredients / Re: At what point does one start adjusting hop addions?
« on: August 30, 2012, 04:54:03 AM »
Agree with goschmann, there has been a lot of taste testing out there that proves that generally people can't detect a difference in 5 BUs up or down. You biggest difference is going to be in the flavor and aroma additions. Bumping up the amount of flame out or whirl pool hops is going to most likely be where you notice it most.

In the hopping schedule you are suggesting I think with a side by side test you would notice slight variastions, but nothing too terribly big. If you brewed one at 20 BUs and one at 30 then you will start noticing more marked differences.

Quote
   Along the same lines at what %AA difference would one start adjust the hop additions?

I'm not sure I follow your question here entirely. The easiest way would be simply to plug the AA and boil times into your brewing software and make adjustments there.

4865
Yeast and Fermentation / Re: Band Aid Beer
« on: August 30, 2012, 04:46:41 AM »
I'm pretty confident the problem had to do with the over handling of the yeast and the fact that it had either mutated during the long storage or got contaminated with wild yeast. Warm fermentation is more of a problem with fusels and unpleasant esters, not phenolics.

Regardless, US-05 ferments pretty clean into the mid 70s. It makes a nicer beer in the mid 60s, but it doesn't produce a ton of of flavors in the low to mid 70's - especially if you start the beer off cool. If you fermented in the mid 70's for 48-72 hours and then ramped it up into the mid 70s you would be fine. Most ester and fusel development happens during the first 48 hours. Doesn't sound like, even if warm temps did cause problems with phenolics, that you started the fermentation warm.

4866
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 30, 2012, 04:38:26 AM »
I just want to get the recipe so I can tear it apart and berate it the way I do all recipes. Honey in beer is soooo for beginners, anyway.

4867
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 01:46:15 PM »
By all means, nip pick away! :D

4868
General Homebrew Discussion / Re: What do you think of this commercial
« on: August 29, 2012, 11:40:18 AM »
I should also point out that this ad has no bearing on the fact that I've never been to a "Buffalo Wild Wings" and never intend to go to one.

4869
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 11:30:02 AM »
..., stressed yeast .....

Stressed yeast should not cause them either since the yeast needs to have the right genes to produce phenolic compounds. That's why temperatures can't do this either. Unless the yeast mutated, though.

Kai

Yeah, I meant mutation. Wasn't even aware I typed "stressed".

4870
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 11:02:47 AM »
I think esters and fusels are the real problem of fermenting warm. Not phenolics.

4871
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 10:18:30 AM »
Warm temps don't cause band-aid type phenols, anyway. Bet is on wild yeast, stressed yeast or chlorine bleach/unfiltered water. I doubt you can get rid of them by fining.

4872
General Homebrew Discussion / Re: What do you think of this commercial
« on: August 29, 2012, 09:54:45 AM »
I think it is pretty funny. Or, at least, funny enough.

4873
All Grain Brewing / Re: Hefe sulfur
« on: August 28, 2012, 05:14:43 PM »
You shouldn't be able to taste sulfur. I have found yeast can sometimes put off a sulfur like aroma. Also, on the beers I have had sulfur problems with it can smell fine once and then, if you swirl it around the sulfur comes out of suspension and you smell it all over again.


4874
All Things Food / Re: Best Mexican and Indian cookbooks?
« on: August 28, 2012, 04:14:44 PM »
Not sure if it is still in print but the book that taught me how to cook Mexican food is "The Border Cookbook, Authentic Home Cooking of the American Southwest and Northern Mexico" by Cheryl Alters Jamison and Bill Jamison. Awesome tamale, tortilla, creme freche, chilli, enchillada and soups recipes. Highly recommend "Terlingua Bowl of Red" chili recipe which is made with smoked chuck roast. Some of the best mexican food you ever did put in your mouth.

4875
The Pub / Re: Biking across America
« on: August 28, 2012, 01:35:58 PM »
Bicycle or motorcycle? I've done some awesome week long motorcycle trips. Never cross country, though.

Pages: 1 ... 323 324 [325] 326 327 ... 593