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Messages - majorvices

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4906
Ingredients / Re: Maris Otter Malt
« on: February 14, 2012, 05:40:00 AM »
Maris Otter is just a cultivar of malt grown ina  certain region of England. The maltsters are the ones who really make the difference. Traditional Floor Malted Maris Otter like "crisp" or "Thomas Fawcett" have more biscuit like character to my tastes and definitely have an "English" characteristic you won;t get from regular ol' pale malt. The difference will be especially notable on low gravity bitters.

That said, you can make a fine ale without MO, just don;t expect it to taste quite as authentic.

4907
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 14, 2012, 05:33:32 AM »

All of that said, I often rehydrate using go-ferm. Sometimes I direct pitch.  Usually it depends on the OG, high OG gets rehydrated.  Under 1.050 I don't bother.  ;)

I still rehydrate as well on higher beers. In fact, I brewed a 1.090 beer and rehydrated with Go-Ferm just last week. If it is going to make a difference it seems to me like it will make a difference on higher gravity beers. But I don't bother rehydrating on even 1.065 beers anymore. It just doesn't make one bit of difference in my fermentations, so there is just no need to bother with it.

4908
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 14, 2012, 05:25:51 AM »
Side by side rehydrating and not rehydrating: I've done it many times and have never noticed a difference.
Have you ever checked viability?

It seems like there is a disconnect between the idea that a proper sized starter is important to brewing quality beer and the one that says it doesn't matter if you kill about half the yeast by not rehydrating.

I have this thing called a sense of taste. Maybe you have it too? They taste the same. They finish the same FG. They ferment nearly identically side by side by visual examination. That's good enough for me, especially the taste part. ;)

4909
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 13, 2012, 03:19:18 PM »
The instructions have gotten better in the past few years. The key for me was using regular tap water and following the instructions as written. You know how we homebrewers are... Distilled or RO water gave me real problems and it took me a while to snap to it.

Side by side rehydrating and not rehydrating: I've done it many times and have never noticed a difference.

4910
Ingredients / Re: Honey bee adjunct
« on: February 13, 2012, 05:55:40 AM »
On a windy day last fall, I had a giant leaf helicopter into my chilled wort when I removed the lid halfway.  It just had the perfect angle of attack.  The beer turned out fine.  I think that strong fermentation and yeast health can really go a long way toward protecting the flavor of the beer/preventing infection.  A lot of infections I've seen are associated with beer that isn't really being fermented properly in the first place - no starter, not pitching enough, repitching old yeast from previous batches etc.

I agree. I wouldn't harvest yeast from the beer, but if you get teh fermentation rockin' you most likely won't have a problem. Surely the beer was covered in wild yeast, but probably not going to be able to outcompete the brewers pitch.

4911
General Homebrew Discussion / Re: Need opinions over lost airlock
« on: February 13, 2012, 05:46:30 AM »
I'd be willing to bet it is fine. I don't even use an airlock until fermentation is finished. If you had Co2 still in suspension in the beer it probably protected the beer from oxidation and contamination.

RDWHAHB.

4912
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 12, 2012, 06:55:41 AM »
If you don't have any sign of.fermentation pitch another pack of yeast asap. Fwiw you don't haven to rehydrate. Pitching dry yields the same results for me.

4913
The Pub / Re: How important is spelling?
« on: February 10, 2012, 06:27:02 PM »
To me mispelling modern English is like fingernails screeching on a blackboard.

 I hate mispelling also; it gripes my a$$. Grammatical mistakes happen too but that is the current state of our education system. I posted this as an amusement.

 The Tubercle still wishes we all would resort back to the glorious days of prose.

I hait refferring to ones sef in the 3rd personn so we is even.  :P

4914
General Homebrew Discussion / Re: Native American alcoholic beverages
« on: February 10, 2012, 06:23:27 PM »
Tom makes a good point that it's intellectually dangerous to treat "Native American" culture as if it is/was a monolithic culture and ethnicity.

Wow. I certainly made no such suggestion. Ya'll just keep it to the chica bend and the like so I don't have to lock 'er up again. m'kay?  ;)
I just want to talk about how to recreate some of the native beverages :)

Great topic! As long as it doesn't head for a train wreck, I'm all for it.  8)

4915
General Homebrew Discussion / Re: Native American alcoholic beverages
« on: February 10, 2012, 05:02:12 PM »
Tom makes a good point that it's intellectually dangerous to treat "Native American" culture as if it is/was a monolithic culture and ethnicity.

Wow. I certainly made no such suggestion. Ya'll just keep it to the chica bend and the like so I don't have to lock 'er up again. m'kay?  ;)

4916
General Homebrew Discussion / Re: Native American alcoholic beverages
« on: February 10, 2012, 05:00:24 PM »
Native American society did not evolve with alcohol and so they never developed a tolerance like those of European decent. This may be why native americans seem to have more alcohol related problems.

I know that everyone says this, but it's not entirely true.

Not entirely true ... but true to a great extent. And they certainly did not have distilled spirits. I think that the native American Culture was sans alcohol to a great extent, where as European Culture has evolved around it for eons.

4917
Equipment and Software / Re: Black Maxx Giant Stir Plate
« on: February 10, 2012, 04:56:07 PM »
Well shucks - I guess I'll have to give it a try. Thanks fellas.

4918
Beer Recipes / Re: pseudo-Alt with a lager yeast?
« on: February 10, 2012, 08:35:33 AM »
North german Alts are often brewed with lager yeast.

4919
Equipment and Software / Re: Black Maxx Giant Stir Plate
« on: February 10, 2012, 05:37:00 AM »
WTF, dry hopping? Do they know what that means? How would you use a stir plate to dry hop?

I'm guessing the point is to keep the hops in suspension to get more contact time with the beer. Other than that I'm lost. Certainly doesn;t seem necessary.

Tom,what size magnet are you using on your stir plate to stir a carboy? You ever try it at 5 gallons?

4920
Equipment and Software / Re: Black Maxx Giant Stir Plate
« on: February 09, 2012, 02:35:56 PM »
That's how I got both of my stir plates (they are heated too) but I doubt they would work on a 5 gallon carboy.

In my case, I'm willing just to spend the money rather that hunt around on some site for days or weeks.

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