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Messages - majorvices

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4876
Beer Recipes / Re: Farmhouse Ale help
« on: May 23, 2012, 07:14:05 PM »
I agree with you, I don't like the extract for that very reason. I dont mind fruit beers as long as the fruit is treated like a spice and is subdued. Beer first. Fruit, maybe, if you look for it.

4877
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 07:09:12 PM »
Two weeks - two freakin' weeks, no yeast. Dump that sh!t. There should be no argument. Something is already growing in there. Be it botulism or bacteria from mars. Doesn't matter, there's no fixing it. My .02.  ;)

4878
General Homebrew Discussion / Re: May seem like a dumb question
« on: May 23, 2012, 03:31:02 PM »
Just say no to the hose.  RV filters just don't cut it.

Use the 4 or 5 gallon empty water jugs and just get bulk RO water from the grocery store.

The water jugs are easy to carry and you know the water has been properly filtered of chlorine and stripped of nearly all ions. 

Then, if doing all-grain, all you have to do is add back the various brew salt additions you desire for your particular style (bru'n water is good for this).  If you're doing extract, you don't have to add any salts.

I definitely think you can build your water from scratch if you've got the itch but it certainly isn't necessary. Outdoor spigot through food grade hose through a carbon filter is all you need.

4879
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 10:39:49 AM »
Oh, one little mention of botulism and y'all go running like little girls.  :P ;)

4880
Going Pro / Re: OK, we're doing it
« on: May 23, 2012, 09:33:50 AM »
Heck yeah, I'm coming. Love to try your beers and am trying to figure out a way to get mine out there as well.

4881
Going Pro / OK, we're doing it
« on: May 23, 2012, 07:38:13 AM »
Awesome. We are considering the county for our next build due to lower regulations. Still have to deal with health department but building code much easier.

4882
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 04:45:30 AM »
Well, you guys are braver than I am. I'd dump that crap and start over again.

4883
Going Pro / Re: OK, we're doing it
« on: May 23, 2012, 04:40:45 AM »
Well, we're almost past the posting requirement from our state LCB.  And the TTB website now has our application "under review"

I guess this is where find out what other hurdles there may (or may not) be..........

Are you being made to hang "food grade" lights over your brewing area? What about an explosion proof room to grind grain in? Are you having to install a solid waste interceptor in front of the city sewage lines? These were all hurdles we had to deal with on a local level, even on a single bbl brewery. Also, if you are using a mash paddle you may need a 3 bay sink large enough to hold the MP. Of course, we don't use one.  ;)


4884
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 06:56:51 PM »
LOL. I think that was actually my typing error this time. But an hombres book might be a good read, too.  ;D

4885
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 06:36:28 PM »
well, to my tastes it isn't really any better at four weeks than at two. I just don't see the reason to age the beer for 4 weeks. In fact, 7-10 days is probably enough, as long as it is clear and carbonated. This is one of those beers that tastes best fresh to my tastes.

4886
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 04:54:25 PM »
If its been two weeks you may want to go ahead and dump this one. And always chill your wort down under 70 degrees before pitching. When you get further along in this hobby you will begin to release how extremely important fermentation temperature, and yeast pitching temperature, are. I recommend buying a good hombres book - www.howtobrew.com

4887
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 02:05:00 PM »
2 weeks lagering is plenty, jusT sayin'.

Agreed.  ;)

I can hear the Probrewer coming out... :)

That's how long I have always layered mine. There's no need to lager it any longer. It's good to go at 2 weeks.

4888
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 12:34:58 PM »
2 weeks lagering is plenty, jusT sayin'.

4889
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 06:31:33 AM »
My bad, I thought he had cara vienna and cara Munich. I see now its Munich.

4890
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 05:54:23 AM »
Is this for five gallons? That seems like an awful lot of crystal malt. It's gonna be sweet for the style.

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