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Messages - majorvices

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General Homebrew Discussion / Re: Getting started
« on: August 17, 2012, 04:27:39 AM »
Saisons are a great choice for the temperature control challenged. But while it may not be optimal the chico strain can be very clean at warmish temps (low 70's).

Welcome to the forum, matty. Great to see some new enthusiasm. It only gets more awesomer!  8)

The Pub / Re: Backcountry beer
« on: August 17, 2012, 04:20:14 AM »
Titanium flask!!! Now I know what to ask for for my birthday! I carry around Nalgene flasks, one or two depending on how long the trip is. ;D

Punatic: Obviously, living in Hawaiiiiwaii has made you soft as soggy pineapple pizza. Amazing how good s*** beer tastes after a serious day of roughing it. I've told this story before, I'll tell it again. The best beer I ever drank was after a 3 night back packing trip through bone dry, hard ass mountains on the Pinhoti trail along the Alabama and Georgia border. We stopped at some out bumf##kegypt gas station and the best beer they had was Miller Genuine Draft. I turned my nose up at first but I was thirsty and it was ice cold. Half way through my second one I started to lose some interest but that first one and a half was quite possibly the best beer I ever drank.

General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 16, 2012, 03:10:46 PM »
I lost interest in the competing part of brewing years ago. Just found it a huge PITA having to package beer and ship it out.

General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 16, 2012, 01:48:35 PM »
I guess I'll give a different slant. Brewing isn't for everyone. It's a craft and it is a craft you can spend your whole life perfecting. There is always something new to learn or something you can do to fine tune your beer. But some people aren't craftsmen at heart and that is just the way it is.

I tried to get into motorcycle mechanics. I really, really wanted to build my own custom bike. But about 1/3rd way through the project I quickly realized mechanics is not for me. It holds no interest for me. Maybe it's the same way for you.

That said, for me, the beer has always been the driving factor. When I found that I enjoyed my beer as much or more than what you can find on the shelves that is when I got addicted. And, of course, the gadgets are a lot of fun. But the beer was always what did it for me and it is what forced me to learn to start perfecting the process.

The Pub / Backcountry beer
« on: August 16, 2012, 04:38:15 AM »
I don't drink beer while hiking, usually if I am going to drink beer it is when we stop to set up camp. I like something easy drinking. And since I'm "roughing it" I tend to stay away from fancy beers. If SPAM tastes like filet mignon after a 12 mile day with 35 - 40 lbs on my back then Miller High Life in the can tastes like pure gold as well. Though, I admit, last couple times I went I took SNPA and now am eyeing Mammas Yella Pils from OB.

The other thing I have done is fill plastic bottles with my beer. This works fine though I've had it leak on occasion. Las time I went on an overnighter canoe trip I took a plastic water jug growler of my IPA and that was awesom.

And of course, I only ever take two beers because they are heavy. So if it is a twi nighter I have beer on the first night and the second night I just wish for beer. Always have whiskey though.

The Pub / Re: Backcountry beer
« on: August 15, 2012, 06:24:08 AM »
I once drank a Steel Reserve warm out of my pack on a 100 degree day. Yes, it was every bit as nasty as you would expect.

The Pub / Backcountry beer
« on: August 14, 2012, 11:05:00 AM »
The availability of good beer in cans is nice for car camping or boating or rafting or wheeling or some other mode of travel.....but backcountry walking or skiing sometimes will not allow the weight of a six pack!

I believe this is why they make whiskey.

+1. I don't leave home without it!

Ingredients / Re: Ordered 2-row got Maris Otter
« on: August 13, 2012, 05:08:48 PM »
Maris Otter is a 2 row malt, FWIW. Crisp is a very good floor malted 2-row MO. Try a batch of english bitter with 100% MO and some EKGs. for American pales and IPAs you may want to cut the malt in half with some pils or plain 2-row bcause the malt character can be very pronounced

Equipment and Software / Re: Monster Mill MM-3
« on: August 13, 2012, 11:49:20 AM »
I've run every single batch at Yellowhammer through our MM 3.0. Takes about an hour to grind 800 lbs of grain. No problems with it, I recommend it.

All Grain Brewing / MOVED: IPA critique
« on: August 13, 2012, 05:42:12 AM »

Ingredients / What type of yeast should I get?
« on: August 12, 2012, 02:07:45 PM »
OP:  I think your best all around yeast to keep on hand is US05.  I always keep a pack or two of that yeast on hand just in case of an emergency situation.
+1 on US-05. Best all around yeast for ease of use, especially for noobs.
Or S-04 if you want your beer to clear well.

Anyone try the new Danstar BRY-97 yet? This is supposedly a more flocculant Chico strain. If this is true and it doesn't give that sour flavor that I've been getting from Nottingham, then it may replace US-05 for my go-to dry yeast.

No, but I'll look for it now. Thanksd.

I'm not a big fan of Nottingham or S-04

The Pub / Re: What is your Bench?
« on: August 12, 2012, 06:26:45 AM »
A few friends of mine from the newspaper I used to work at had a push up contest a few years back with some money on the line and I won with 115 push ups. I was pretty proud of that. Had a month to train for it. I could easily do 35 now, maybe 50.

I used to be able to do 30 chin ups only a few years ago. Now I can get at least 15 Maybe 20 on a good day after a strong cup of coffee.

wife got home from Arizona yesterday after being gone for a month. I had good intentions to get up and see the shower but I was busy.

All Grain Brewing / Re: Hefe sulfur
« on: August 12, 2012, 06:20:20 AM »
I disagree that sulfur ages out. It will out gas in the glass once it is poured, but it will not age out. One trick I have found that works well is to run the beer through a piece of copper when racking. This takes away a lot of the sulfur. Or, of course, you can bubble Co2 through the beer but it will also strip away a lot of the beers aromatics.

Sulfur is generate by the yeast and I have had problems with certain wheat beer strains, but I wonder if there isn't something about the wheat malt itself that causes the yeast to generate the sufur. I always add a good nutrient now to my wheat beers and that seems to have taken care of the problem.

The Pub / Re: Spider in living in woman's ear canal! Fun pet story!!
« on: August 11, 2012, 11:55:09 AM »
Thankfully, I'm not old enough. But thanks for the info, gramps!  :D

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