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Messages - majorvices

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4906
General Homebrew Discussion / Re: Congrats, Majorvices!
« on: August 04, 2010, 07:01:23 AM »
I do want to do a kolsch and we most certainly will - I think it will be a big seller especially considering the climate here. But we are not set up for brewing one yet. Need a few extra bright tanks and a decent RO system. I certainly hope you will stop by when you visit though!

At this point we are in a huge rush trying to get things in order. The ABC has been a PITA and they are not very lenient. But we could have everything in place and be brewing within 2 weeks. Or, it may be 6 weeks. Hard to say at this point.

Here's a peak at our final logo. This one is the plan for the tap handle. At some point we would like to go real wood.


4907
The Pub / Re: Anyone got any good scifi?
« on: August 03, 2010, 07:37:45 AM »
Dune was indeed boring at spots.  All the politics.  I'm not sure why I read as much of it as I did.

If you like what they call "space opera" (as far as I can tell, it's hard sci fi with a big story arc), check out Peter Hamiltion, Stephen Baxter, and Alistair Reynolds.  You can see some of their stuff on Amazon.com

Did you only read the first one? If so you missed out. I admit the first few times I tried to read it I had a hard time getting into it - but when it "clicked" I couldn;t put it down. Fascinating Universe he created. Far from boring. If you think that's boring I would recommend sticking to Harry Potter, Eclipse and the like.  :P ;)

4908
General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 03, 2010, 07:28:10 AM »
Well, regardless what you plan on brewing you need to understand the complexities behind brewing a lager. You need to pitch a lot of healthy yeast. You need to be able to chill the wort down to at least the low 50's high 40s before pitching and you need to maintain very constant temps in the high 40s/very low 50s. If you can manage to do that you can make a lager. If not I would recommend sticking to ales. See the pitching calc at www.mrmalty.com to get an idea what size yeast starter you will need. Be sure to use the lager pull down menu.

And, again, check the link to the style guid on the bjcp website I mentioned above to get an idea what style fits your description.

4909
The Pub / Re: Anyone got any good scifi?
« on: August 02, 2010, 06:39:03 PM »
. I read Jurassic park in
one sitting...



I don't like "one-upping" people but I watched the movie in one sitting.

4910
The Pub / Re: Anyone got any good scifi?
« on: August 02, 2010, 04:24:02 PM »
Dune is the ultimate Sci Fi series - bar none.

4911
General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 02, 2010, 03:45:25 PM »
You kind of have the above correct. A Bock is a strong dark lager, except for in the case of a Maibock or Hellesbock.

Whenyou say "Old Style" Bavarian Lager then you say "colored" it remind me of an Alt (literally "old" in German. Of course, it is neithe rin Bavaria nor is it a true lager - rather it is an ale that undergoes a lagering process.

The other thing that may fit your criteria even better is what I mentioned above - a Maibock or Hellesbock. These care higher gravity, pale lagers that fit your description fairly well.

High highly recommend checking out the style guides at http://www.bjcp.org/stylecenter.php to get an idea what style is what.

4912
General Homebrew Discussion / Re: Batch overflow
« on: August 02, 2010, 05:48:09 AM »
If your gravity is there you should be fine. But, as an aside, I notice a lot of people boil the living hell out of their wort. This really isn't necessary. As long as the wort is turning over you should be good. If you are boiling so hard that you get an overflow when you add the hops this is a sure sign that the you need to crank back on the burner some.

4913
Extract/Partial Mash Brewing / Re: Wheat Ale
« on: August 02, 2010, 04:25:52 AM »
I missed the champagne yeast part. You would have been better off using a regular ale or lager yeast rather than a champagne yeast. A lot of people are under misimpression that champagne yeast is some sort of "super yeast" and that it will dry our any beer and eat through anything. It does have a higher alcohol tolerance but is actually "engineered" to eat fructose, not maltose. In beer wort it may actually less fermentable.

All that said, have you taken a FG reading yet? Don't trust visual inspection or air lock bubbles. Take a hydrometer reading. And be aware that hefeweizen yeast strain may appear to be fermenting (eg: will have a lid of krausen) for weeks after they are finished.

4914
Extract/Partial Mash Brewing / Re: Wheat Ale
« on: August 01, 2010, 07:50:42 AM »
Yep. when using liquid yeast you need to always make a starter or pitch multiple packs. See the pitching calc at www.mrmalty.com to get an idea what size starter you need.

4915
Ingredients / Re: Brewing with Heather
« on: July 31, 2010, 02:30:43 PM »
I would like to brew with her as well. Sounds like she is pretty easy!  :P

4916
Zymurgy / Re: Aging beer
« on: July 31, 2010, 06:37:39 AM »
Just thought I'd add, I am now drinking a Doppelbock that I brewed back in winter and it is just now hitting its stride. While I think there is a lot of beer that is pointlessly aged there certainly are some style that require it. This doppelbock is so damn good now I am grinning like a little girl thinking about that other keg still lagering at 32 degrees.  ;D

4917
All Grain Brewing / Re: Fly vs Batch sparging - lesson learned
« on: July 30, 2010, 07:30:56 AM »
As a former long time fly sparger all I can say is that, unless you have a fully automated system you are simply wasting your time by fly sparging.

4918
Zymurgy / Re: Aging beer
« on: July 30, 2010, 06:27:14 AM »

It's true that many homebrewers (and certainly most brewpubs) are in a hurry and not very good...  or maybe not so  well equipped... to plan ahead to factor in adequate aging...but my feeling as far as aging goes is that hundreds of years of tradition can't always be wrong.


It really depends on what you are talking about. Historically many, many beer - perhaps the vast majority even - were brewed to be consumed within weeks, even days. In fact, a lot of beers had to go under very special treatment to survive necessary aging (the original IPA for instance). Beer has been brewed intended to be consumed fresh more than not. I agree that a lot of breweries don;t have the luxury to condition beers properly. We are facing this very same dilemma with small cold storage space at my brewery

I do agree there is a certain amount of craft that comes into play on aging of certain beers, and perhaps the beers many enjoy brewing are designed to withstand several months aging. My only contention with this is that a lot of brewers mistakenly believe that some styles will improve with several months of aging when, in fact, many do not. Especially new brewers who may not have handled the beer properly or who may not have cold storage for beer.

4919
Zymurgy / Re: Aging beer
« on: July 30, 2010, 06:18:45 AM »
Where does this play into storing prior to consumption? What I am trying to say or ask that is, is how
does aging play into ones plans for beer? I like brewing well ahead of my consumption rate. That is I
like having a variety of beer on stock, and I brew beer and it does tend to age anywhere from 3-6 months
on some and some of my specialty beers almost a year...You guys don't choose to skip brewing a
particular beer just because it might sit to long, do you?

Some of my beer gets aged even though I did not "plan" to age it. It just happens to sit next to beers that
I may like more and consume faster...All in all storage is key. No O2, most are in a keg on pressure.

I store all my beer cold under Co2 pressure except for during the winter I may leave a keg or three out at near cellar temps. The exception is that I have a few high gravity brews that sometimes have to sit around 68-70 degrees for some long stretches it doesn't seem to hurt them any. Some of these are well over 5 years old. I need the keg space but am too lazy to frickin' CPBF them.

4920
The Pub / Re: Yet another World's strongest beer 60% ABV
« on: July 29, 2010, 05:11:24 PM »
FTR there is some speculation that BrewDog's beer is only around 30% abv according to some testing. Not sure exactly how true that is but take it for what it is worth.

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