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Messages - majorvices

Pages: 1 ... 327 328 [329] 330 331 ... 591
4921
Kegging and Bottling / Re: Inconsistent Carbonation
« on: August 11, 2012, 06:30:52 AM »
My bad. I shouldn't ever post until I have had at least one cup of coffee.

4922
Kegging and Bottling / Re: Inconsistent Carbonation
« on: August 11, 2012, 05:40:53 AM »
How do you sanitize/clean would be a second (or arguably first) question.

If some bottles are perfectly carbed and others are gushers but none are every under carbed I would suspect contamination.

If some are undercarbed I would lean towards insufficient mixing of the priming sugar.
^^^^^^^^^ Beat me to my answer.

Or it could be that you are not mixing the priming sugar well. Either one could cause your problem.

4923
Awesome shot, Carl. I'm setting my alarm to get up at 4 AM tomorrow AM with my two boys , 9 and 14. It was over cast last night/early this morning. Hoping for clear skies today/tonight/tomorrow AM.

4924
The Pub / Re: Spider in living in woman's ear canal! Fun pet story!!
« on: August 11, 2012, 05:34:29 AM »
CREEPY!

AND CRAWLY! :)

But was it named Boris?

100 points for Who reference!

First thing that came to mind!

Meaty Beaty Big and Bouncy. Need to listen to that album today! Thanks!!  8)

4925
Most saisons use a majority of pils malt. If you use pils malt you may want to do 90 min. boil to alleviate concerns of SMM which is the precursor to DMS. SMM, which is prevalent in Pils malt due to the low kilning temp., can turn to DMS aand cause vegetable flavors which are unpleasant. OTOH if you chill quickly enough it may not be a concern at all.

I personally boil all my recipes for 90+ minutes AFTER I see the hot break, which is the egg drop soup you will see in most beers, most prevalent in worts with lots of pils malt (assuming your pH is right). This is the way I personally dial in my effieciency.

4929
Ingredients / dark malt in saison
« on: August 10, 2012, 11:06:16 AM »
And the candi sugar! Or at least special B. That caramel raisin and dark fruit quality is what makes a dubbel, for me anyways. Saisons are dry and peppery and can have a citrus fruit quality like you said. But if you use a saison yeast on a dubbel recipe (with candi and/or special B) it will strongly resemble a dubbel. Hell, I made a doppelbock one time with generous amounts of special B and it resembled a dubbel.

4930
Going Pro / And now comes the REAL test
« on: August 10, 2012, 11:00:18 AM »
Very cool! I had a lot of day on our first launch. What are you doing for tap handles? Have any swag? Make it into an even and you will drain that corny in an hour or so. We went through 6 halves on our launch.

4931
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 10, 2012, 06:53:54 AM »
Great news!

4932
Ingredients / Re: dark malt in saison
« on: August 10, 2012, 06:50:25 AM »
I certainly think you could make a dubbel with saison yeast. BUt I don't think a dark saison is necessarily a dubbel. To me a dubbel has to use belgian candi syrup or at least have the "raisin" like quality like you get from special B. I've made my fair share of dark saisons and none of them tasted like a dubbel. I made a "Belgian Red" last year that was delicious, and use WLP500. And it was close to dubbel strength. But was nothing like a dubbel.

4933
The Pub / Re: What is your Bench?
« on: August 10, 2012, 06:45:53 AM »
I agree about squats, but maybe clean and jerks are a true test. Last squat in college was 720 (unofficial). 20 plus years ago. My knees let me know about that daily. Nothing like having a bar bend on your back, loved that feeling.

I'm definitely not in your league.  ;) I doubt I could do twice my body weight now, though maybe. But I wouldn't even dare try. I work out with squats only about once a week right now and don't go over 185. Just no need for it. Weight lifting can be very good for you, especially as you get older, but I don't push super heavy weights any more. NOt that I could ever do 720.

4934
Ingredients / dark malt in saison
« on: August 09, 2012, 05:15:11 PM »
My red sasion was nothing like a dubbel. Nor was my black.

4935
Ingredients / Re: What type of yeast should I get?
« on: August 09, 2012, 10:05:03 AM »
I have to say that it was easy to spot Sean in a crowd with that alien cowboy hat...and well...Denny is another story. :)  Gotta love to hang out with Denny.

Really great times in Seattle this year.  Had a blast with Keith on Banquet night. :)

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.

Ron is a saint for putting up with me. :)

+1 on US-05. Best all around yeast for ease of use, especially for noobs.

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