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Messages - majorvices

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4921
Yeast and Fermentation / nothing is Happening
« on: December 13, 2012, 12:32:40 AM »
Assuming you are pitching the appropriate amount of yeast, starting off cooler is generally better. "Getting the yeast going" at warmer temps also generates more esters and, especially, fusels. Most fusels are generated in the first 48 hours of fermentation, and fusels are generally unwanted (they cause head retention problems and head aches and "hot" alcohol flavors).

That said, 72 is not in a big danger area for fusels, though you would not want it to be higher than this. But, for the best beer, IME you are better off starting most ale yeasts in the mid to low 60s.

4922
Yeast and Fermentation / nothing is Happening
« on: December 12, 2012, 03:34:45 AM »
If I may add, you may ask any question on this forum and you will be answered no matter what it is. We want to help you make the best beer possible. So never hesitate to ask. But you would do yourself a HUGE favor by reading a good homebrewing book. I recommend www.howtobrew.com

4923
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 12, 2012, 03:17:30 AM »
I have not had much to bullsh!t about this year. Except we did manage to beat the Steelers. But that was a long time ago. I was at the beach, IIRC.

4924
General Homebrew Discussion / My beer in a brewery!
« on: December 12, 2012, 03:14:34 AM »
That's awesome, man!

4925
All Things Food / Kitchen Knives
« on: December 11, 2012, 12:54:28 PM »
Looking for recomendations for a kitchen knife set. I am not a pro chef so I don't need a $400.00 set of knives. I am looking for something good quality in the $100.00-$150.00 or so range. I have read reviews for a number of sets in that price range and they mixed. I was looking at Victorinox 8-Piece Knife Block Set
 online and the reviews are good and it is in my price range. Any suggestions or recomendations?

Thanks

I have the Victorinox set for a year now. Quality blades and sharp. I recommend it, especially for the price.

4926
Yeast and Fermentation / Slowing Fermentation advice
« on: December 11, 2012, 02:10:18 AM »
Definitely DON'T aerate it any more now. You could try rousing the yeast but it may simply be done.

4927
The Pub / Gas station growler fills
« on: December 11, 2012, 01:17:56 AM »
The growler to go gig is big business here in Alabama. Lots of places are doing it.

4928
General Homebrew Discussion / Quick Hop Aroma and Flavor Loss
« on: December 09, 2012, 02:51:33 AM »
If you're over pressurizing the keg to quick carb, then venting it before you serve, you're probably purging out a ton of hop aroma. Better to rack to the keg, toss in the dry hops, set it to serving pressure and wait a week.

Another good suggestion.

4929
General Homebrew Discussion / Quick Hop Aroma and Flavor Loss
« on: December 09, 2012, 12:00:09 AM »
are you dryhopping at the cold crash temps or at ferm temps? 

7PSI for serving (assuming high 30's serving temp) is a bit low in carbonation IMO for American IPA.  You do need some signficant carb to push out those hop aromas in your glass. i try to carb and serve at 11-13PSI at 38 degrees.

what are the actual hop stand, 15min and dryhop amounts?  Some people's idea of 'big' is pretty weak from what i've seen.

Interesting. I find lower end carbonation lends better aroma for me. High Co2 lends to a weird harshness in aroma and flavor.

I also agree with the 02 comments. Seems like even low levels of oxidation has a detrimental affect on hop flavor and aroma..

4930
General Homebrew Discussion / The latest thing I am curious about
« on: December 08, 2012, 03:01:36 AM »
I am truly brewing lagers now with the intent that they won't get drank until June.  That's the reality of lagers. 

I disagree with that.  Average gravity lagers can be turned around only 2-3 weeks longer than an ale.  I make a lot of lagers and primary them for 3 weeks and lager around 4 then off to the taps.  (most pros are 2 primary, 2 lagering, then packaging or less).

And not bragging, but to illustrate it ain't just my tastebuds that think so, I just got a 43.5 and a bronze medal for my oktoberfest at the Sunshine Challenge with 774 total entries and that beer was lagered for only 3 weeks and was on tap for 2 before I bottled some off the tap and sent.

that is, unless of course you want the oxidized flavor that many folks confuse for maltiness since that's what they taste in imports.  in that case, yeah, you'll need to wait 6 months or so  ;D

+1. Even big doppelbocks don't need that kind of aging. Lighter lagers need only 2-4, maybe 6 weeks tops.

4931
Going Pro / getting 30 bbls on line
« on: December 07, 2012, 10:56:49 PM »
We fill the tank the same day (back to back brew session) and just pitch the proper amount all at once. We build up yeast from a smaller 7 bbl fermentor.

4932
Going Pro / getting 30 bbls on line
« on: December 07, 2012, 08:15:44 PM »
I have a 1.4 bbl brewhouse and I have to brew 21 times to get my 30 bbl tanks filled.

j/k, it's a 15 bbl brew house.

4933
Beer Recipes / First lager!!
« on: December 07, 2012, 12:09:39 AM »
Yes, very good info to know.  My next brew (my 4th), I'm planning to brew a Baltic Porter.  Any other tips?

Steve

Baltic Porter is one beer that you could brew a smaller batch first (say, 1.045-1.060) and then pitch directly on the yeast cake, assuming you can cool the temp if the said beer down to pitching temp. For lager, you would want to go at least 55 degrees. For ale yeast at least low 60s.

4934
Going Pro / getting 30 bbls on line
« on: December 06, 2012, 09:52:09 PM »
i brew between one and three times a week - but usually twice. That number will go up this coming yar.

4935
Yeast and Fermentation / WTF?
« on: December 06, 2012, 02:10:23 AM »
blend 'em together and call it a day! ;)

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