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Messages - majorvices

Pages: 1 ... 328 329 [330] 331 332 ... 572
4936
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 06:56:51 PM »
LOL. I think that was actually my typing error this time. But an hombres book might be a good read, too.  ;D

4937
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 06:36:28 PM »
well, to my tastes it isn't really any better at four weeks than at two. I just don't see the reason to age the beer for 4 weeks. In fact, 7-10 days is probably enough, as long as it is clear and carbonated. This is one of those beers that tastes best fresh to my tastes.

4938
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 04:54:25 PM »
If its been two weeks you may want to go ahead and dump this one. And always chill your wort down under 70 degrees before pitching. When you get further along in this hobby you will begin to release how extremely important fermentation temperature, and yeast pitching temperature, are. I recommend buying a good hombres book - www.howtobrew.com

4939
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 02:05:00 PM »
2 weeks lagering is plenty, jusT sayin'.

Agreed.  ;)

I can hear the Probrewer coming out... :)

That's how long I have always layered mine. There's no need to lager it any longer. It's good to go at 2 weeks.

4940
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 12:34:58 PM »
2 weeks lagering is plenty, jusT sayin'.

4941
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 06:31:33 AM »
My bad, I thought he had cara vienna and cara Munich. I see now its Munich.

4942
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 05:54:23 AM »
Is this for five gallons? That seems like an awful lot of crystal malt. It's gonna be sweet for the style.

4943
Wood/Casks / Wine barrel aged beer
« on: May 22, 2012, 04:23:27 AM »
Well, I believe our bbls were treated with this type of bacteria. Tastes awesome in saison, not sure you would want it in other styles though.

4944
Wood/Casks / Wine barrel aged beer
« on: May 21, 2012, 08:06:24 PM »
FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly.  I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.

4945
Yeast and Fermentation / Re: Starters?
« on: May 21, 2012, 09:10:53 AM »
and if you can,mourns the starter fermentation.
come again?

Damn, that was some crazy auto correct!  :o I meant to say if possible, aerate the starter during fermentation.

4946
Yeast and Fermentation / Re: Starters?
« on: May 21, 2012, 07:00:08 AM »
You will want to get a yeast nutrient hat is fortified with zinc. The white labs and wyeast nutrients are both good, i wouldnt waste my money of the servo from White Labs though, just the regular nutrient. You also want to aerate the starter well, and if you can,mourns the starter fermentation.

4947
Yeast and Fermentation / Re: Starters?
« on: May 20, 2012, 08:38:46 PM »
I used jamil's yeast starter page for  a while but later found www.yeastcalc.com and it really helped me with stepping up to a larger starter for larger batch sizes.  Also it will tell you how much dry extract for the starter size you desire

Nice! Never saw that but looks great - thanks!

4948
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 08:06:13 PM »
FWIW my hands are like 80 grit sandpaper. No carpet, all hardwood. *snicker*

4949
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 04:16:44 PM »
Dude, forget that mess, and just get it reglazed. Its a fraction of the cost as a new one, and looks brand new when done.

If you do decide to pull it out, go with the sledge hammer, and wear safety goggles. (myself, I wear safety goggles 24 / 7, no matter where I go. Never can be to careful) you'll need to tear your existing surround or tile down, and replace with green board, or ideally, Durock. Be prepared to do some framing also, as you will most likely have to make some modifications to get the new fiberglass tub in, even if the advertised dimensions are the same as the old. And, if you have a cast iron tub, I'm sure you have a least some cast iron plumbing. You'll probably end up tearing some of your floor up too. If you have a few skills, and a BFH (big f***king hammer) you can do it. But I would seriously look at reglazing it. Heck, it might even work out better for you just to fly me down there and let me do the work in exchange for beer and an erotic massage.

I'm not sure there are any reputable massage parlors down here but I'll star looking tomorrow. ;D

Reglazing ... I'll look into that. Can you reglaze and change the color? The woman who owned this house before me was a lesbian doctor and she had some .... Interesting color choices. Maybe she does massages, I'll am her.

4950
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 08:19:18 AM »
The tub is some type of acrylic or apoxy. I guess I just need to start by taking it out. Demolition probably won't be my biggest problem.

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