Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: 1 ... 332 333 [334] 335 336 ... 500
4996
The Pub / Re: Don't know what to think
« on: August 28, 2011, 04:22:54 PM »

Saw Steely Dan for the 3rd or 4th time Thursday....Jon Herington is one of those sorts of guitarists.  I'd put him on a cheap Korean budget axe into a solidstate practice amp, up against your average weekend warrior with 10 thousand work of vintage or boutique gear.  The man is an utterly brilliant player.

Where did you see them? I saw then in Tuscaloosa, AL a week ago yesterday. Damn good show. One of the best concerts I ever saw.

4997
Yeast and Fermentation / Re: First Lager - Temp Advice
« on: August 28, 2011, 03:42:42 PM »
LOL. To be fair I was educated by the Commonwealth of Pennsylvania.  ;) I meant to say 4-6 degrees below (yeah, that's the tix!)

4998
Ingredients / Re: Pumpkin/spices is the fermenter
« on: August 28, 2011, 01:42:47 PM »
There ready year round if you buy the canned pumpkin. That's what a lot of people have used.

4999
Yeast and Fermentation / Re: First Yeast Starter Ever
« on: August 28, 2011, 01:00:15 PM »
You want to either pitch it active or, if you want to actually grow yeast you need to ferment it to completion, decant spent starter beer and pitch only the yeast. Assuming you made the proper size starter.

5000
Yeast and Fermentation / Re: First Yeast Starter Ever
« on: August 28, 2011, 12:47:06 PM »
Ahh, I see what your concern is now. It may be OK but it also might not be worth the mental torture. Start over again just to be safe and sane.

5001
Also, if the room temp was 72 you would have been fermenting closer to 80, which is way too high and almost certainly would be the problem.

I guess the liquid crystal thermometers on the sides of my carboys must be inaccurate.  I don't see anywhere near that temperature difference from my fermenting beers.

When I have used them they have always been very accurate. I always get about 6 degrees increase of a 5 gallon fermenter over ambient temp. I have seen as much as 8.

IMO it is best to cool over night than to pitch at 75 degrees. I would never pitch any beer that warm.

5002
General Homebrew Discussion / Re: Without a second thought
« on: August 28, 2011, 12:36:15 PM »
We are a hard crowd to please, that's for sure. But if I had the pleasure of stopping by your place Euge, and you opened me a Shiner Bock, I'd gladly accept it.  ;D

5003
Yeast and Fermentation / Re: First Yeast Starter Ever
« on: August 28, 2011, 12:30:01 PM »
I seriously think you are overreacting. The heat on the side of the pan sanitized it, so you have nothing to worry about. Congratulations on making your first starter. Don't ever look back. Pitching the appropriate amount of yeast for every beer is essential!

As far as starter size goes, check the pitching calc. at www.mrmalty.com to get an idea what size starter you need every time. Kepp your starter OG between 1.020 and 1.040.

5004
Yeast and Fermentation / Re: First Lager - Temp Advice
« on: August 28, 2011, 12:25:10 PM »
That is not the proper way to make a lager (and throw the instruction WL or WY give you away, they are a joke). You must start with the proper amount of yeast. For 5 gallons of a 1.052 beer 2 vials/smack packs in a 1 gallon starter would not be too big (ferment to completion, decant spent starter wort, pitch only yeast). See the pitching calc. at www.mrmalty.com to get an idea what size starter you need for any beer, (be sure to use the lager "pull down" menu). Before you pitch your yeast you lower the temp of the wort down to about 4 degrees below your intended fermentation temp. So if you fermentation temp is 50 you should cool down to 44. Aerate 2Xs longer than ale and pitch your yeast. If you want to speed up the process and insure proper attenuation warm the temp up to 56-58 near the end of fermentation.

You never want to pitch a lager warm, ever, because not only will lowering the temp down to the proper fermentation temps kick up diacetyl, it also produces unwanted, unlager-like esters in  your beer. The most important period in any fermenation is the first 72 hours or so, that is when most of the esters are produced, so starting fermentation warm doesn't make any sense at all.

Not saying that your beer is going to be ruined but if you don't follow the protocol stated above there is no use fooling around with lager yeasts. You may as well stick to clean fermenting ales.

5005
I don't know if the clove and banana has anything to with beano - but 72 degrees is a bit warm and you may get some of those characteristics if you ferment warm. Also, if the room temp was 72 you would have been fermenting closer to 80, which is way too high and almost certainly would be the problem. Another thing to consider is how warm you pitched the yeast.

Normally I cool down to 64 degrees before aerating and pitching my yeast and keep the temp of the fermenting beer around 66-68 for most ale strains.

5006
Extract/Partial Mash Brewing / Re: Adding citrus flavor
« on: August 28, 2011, 10:15:03 AM »
Citra is not very "citus" to my tastes. More like Mango. But I used to use a small amount of amarillo at knock out in my Belgian White ale along with Giner and Lime leaves. I stopped using it because while it did have some citrus character the hop flavor clashed with the yeast esters and made for a slightly harsh and strange character. Might work for a non-belgian style beer, I dunno.

5007
General Homebrew Discussion / Re: star san disposal
« on: August 28, 2011, 09:35:47 AM »
+1. Don't rinse the foam. Rinsing a no rinse sanitizer is defeating the purpose. If you clean some thing thoroughly, and then sanitize it, and then rinse it, you're right back to where you started from after cleaning.

Star san is all food grade and supposedly the yeast will actually eat the small amount left over.

5008
General Homebrew Discussion / Re: star san disposal
« on: August 28, 2011, 08:54:48 AM »
Its supposed to be environmentally friendly and bio degradable. I dump mine down the drain all the time.

5009
If you don't want to cut the tubes and you have cornies with the bent tubes you can actually just slightly bend them a little more to pull off about an inch or so from the bottom. That way you don't have to cut the tubes if that is a concern. I can understand why people would be a little hesitant to cut the tubes but it always worked well for me. Also, places like Morebeer carry dip tubes and they are pretty cheap. If you wanted to could just buy one or two of those and cut them so that you don't ruin your original tube.

5010
All Things Food / Re: smoking wood
« on: August 28, 2011, 06:39:39 AM »
Thanks - I have a bunch of persimmon trees out there as well. Gonna give that a try!

Pages: 1 ... 332 333 [334] 335 336 ... 500