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Messages - majorvices

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4936
Ingredients / Re: Punching down dry hops
« on: May 15, 2012, 04:25:45 AM »
I think it's fine. FWIW I actually prefer dry hopping with pellets. They don't float, they don't clog when racking, and there's less vegetative matter and the lupulins are directly exposed giving better hop flavor. I'm sure there will be debate about that but this is my experience.

4937
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 15, 2012, 04:22:14 AM »
IMO it is better to take out a portion of the slurry - heck, it only takes a minute to dump in clean, sani mason jar, and measure out the appropriate amount. Also, the bruno hefe - the old yeast and protein hop resin on the sides if the fermenter - you dnt really want that to dissolve back into your beer. I think you make better beer by measuring out the slurry and pitching into a clean fermenter.

4938
Going Pro / Re: I don't miss homebrewing
« on: May 15, 2012, 03:57:12 AM »
I'm just a young lion.  ;)

4939
Beer Recipes / Re: Opinions on new IPA recipe?
« on: May 14, 2012, 04:31:20 AM »
I believe the honey malt needs mashed so in your case I would leave it out completely. Maybe cut your crystal malt in half as well, extract beers often turn out on the sweet side anyway.

4940
The Pub / i bid you all fare well...
« on: May 13, 2012, 02:11:44 PM »
I don't know. Bud is ok. Bid light sucks though.

4941
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 13, 2012, 09:54:16 AM »
I could go with .25 lb / 5 gallons. Not much more than that though. I do think the dark candi is much more integral to the authenticity aspect of a dubbel than special b.

4942
Equipment and Software / Re: Refractometer WAY off...
« on: May 13, 2012, 09:32:16 AM »
And even the corrected reading can be off. I only use my refractometer pre-fermentation. Never have been able to get an accurate reading post fermentation.

4943
Going Pro / Re: I don't miss homebrewing
« on: May 13, 2012, 08:48:43 AM »
Well, that's a good question. Craft beer is just now catching on down here. we are riding on the crest of a wave - pretty exciting, actually. The competition is slim and the excitement about craft beer is growing. This would be much more difficult to pull off in PA simply because of the competition and extremely narrow room for error. I'm pretty happy with the beer we are producing now but when we first started out there were problems that were probably more forgiving in a place that has ever had access to great craft beer as opposed to a place who is accustomed to it. Our major problem opening was dialing in carbonation and that was a somewhat forgivable offense here but might now have been elsewhere.

4944
The Pub / Re: i bid you all fare well...
« on: May 13, 2012, 05:34:26 AM »
He's back? Rats. I could have used a new saw.

FWIW one f the best doppelbocks I ever tasted was a "brewmasters collection" fom "gasp" Budweisser. It was spot on perfect and rivaled some of the  best German ones I've tasted.

4945
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 13, 2012, 05:29:45 AM »
Before we could get access to the dark Belgian candi syrup just about every dubbel recipe you'd see would have special b. but now I personally feel the dark candi syrup gives more authentic results that the same recipe made with sugar and special b. Thats not to say you can't use any special b but you can make a very authentic dubbel without it as long as you have the dark candi.

4946
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 12, 2012, 07:31:05 PM »
I would personally not use any special B in a dubbel and up the amount of Dark candi syrup. I think you might be starting to see there is not really a right or wrong answer here, but personal preference.

4947
General Homebrew Discussion / Re: Clear(er) Beer
« on: May 12, 2012, 10:12:50 AM »
Irs so funny the different experiences we brewers have. It's very rarely been the wheat or wit beer for me that turns clear. They always have sufficient haze. Maybe I drink them too fast.

4948
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 12, 2012, 10:07:47 AM »
+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.

4949
What it all boils down to is wait for the wort to foam up and drop back into itself. That's the hot break. I won't add hops until then. Boiling purposefully longer than that isn't necessary IMO. Unless you have a specific reason like a boil-down like I did with the BW. That was a triple sparge and a large grain-bill and would have produced 20 gallons of regular beer.

I always wait until I actually see hot break in the kettle (egg drop soup). My understanding is you want those proteins to coagulate before you add the hops.

4950
General Homebrew Discussion / Re: Pro-Am tapping party
« on: May 11, 2012, 10:16:14 AM »
How does a small nano brewery compare to a large nano brewery?  ;)

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