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Messages - majorvices

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5011
General Homebrew Discussion / Beard beer?
« on: October 01, 2012, 02:05:38 PM »
I asked John Maier about that at NHC this year and he was clearly tired of talking about it.

5012
All Grain Brewing / Last three batches terrible
« on: October 01, 2012, 01:22:08 AM »
Even if the water tastes fine to you, it could still have chlorine in it. It may not be as simple as what the water tastes like before you brew. Chlorine or chloramines may not be at taste threshold - but the yeast react to them chemically and produce phenols.

It may have nothing to do with chlorine/chloramines but I would base it on a chlorine test, not you taste of the water.

5013
Going Pro / How I Raised $1.25 Million To Start My Brewery
« on: October 01, 2012, 01:18:10 AM »
I could not have groan my business to where it is now without a loan.

Was it really that painful?   ;)

http://www.youtube.com/watch?v=bQu2SVFF-cU

Actually Yes, it was pretty painful. But worth it. ;)

5014
General Homebrew Discussion / Re: Homebrew Store in Alabama Raided
« on: September 29, 2012, 06:48:22 PM »
The bill almost passed this last year but it never came up for a vote in the house. We have some fairly powerful organizations that are really making progress here in Alabama. We have come a long, long way over the last 5 years - we went from a state that didn't allow ABV over 6% or bottles over 12 oz to now having beer up to 14% and bottles up to 22oz or 750 ml. Still a lot of work that needs to be done but our beer laws are better here no than in a lot of the country (PA, for instance.)
 
I truly feel homebrew legalization is only a year or two away.

5015
Beer Recipes / Critique my Wit
« on: September 29, 2012, 04:29:12 PM »
oats are very traditional in a wit. I'm pretty certain the are used in hoegarten as well. you want a large portion of starch in the grain bill.

5016
Going Pro / How I Raised $1.25 Million To Start My Brewery
« on: September 29, 2012, 01:09:45 PM »
I could not have groan my business to where it is now without a loan. We didn't start with a loan but it became quickly apparent that we needed cash if we were going to grow into a real business. We are ready to take on another 120K right now and we are looking into taking on another partner buying a 10th of the company.

After this next loan is paid off the scary one comes because we will need a couple million to build out a new facility and hopefully grow into a truly regional brewery.

5017
General Homebrew Discussion / Re: First German Dark Beer
« on: September 29, 2012, 12:50:40 PM »
If you can get the temp into the mid to high 50s give WY1007 a try for you German Mock lager. It's very clean and has some "lagerish" characteristics.

5018
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 08:33:30 PM »
Yeah, 2" ports. I forgot about that part. Still, I dry hop in carboys/buckets without a bag. But with a .5" port on a conical that could cause some problems.

you should be more cognizant of that distinction my good man  :P

At least I have dudes like you to keep me in check!  ;) Nice catch.

5019
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 07:47:58 PM »
Yeah, 2" ports. I forgot about that part. Still, I dry hop in carboys/buckets without a bag. But with a .5" port on a conical that could cause some problems.

5020
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 07:44:49 PM »
Never use a bag. Haven't in years.

OTOH I have 2" ports.

5021
Yeast and Fermentation / Re: Transfer to secondary with March pump
« on: September 28, 2012, 09:14:27 AM »
It is preferable to transfer beer without a pump if possible because you don'tr want to knock the co2 out of the beer - foaming like that can erase some volatile aromas. But I do use a pump for beer transfer out of my non pressurizable tanks out of necessity. The preferred methos is to transfer via co2 pressure on the tank to be racked.

5022
All Grain Brewing / Re: Alpha-mashing ginger
« on: September 28, 2012, 09:07:15 AM »
IIRC if you mash corn with malt enzymes it turns to maltose. Someone correct me if I am wrong.

Interesting topic about the ginger being mashed. I use a lot of ginger, mostly all at knock out and whirl pool. One  thing I have seemed to notice with ginger is the longer you boil it the "spicier" (IOW hotter) it becomes. I am planning on doing some actual tests on that soon to see how rue it is.

I just brewed a honeyed ginger ale with lemon rind a few weeks ago and it is pretty tasty, though perhaps a little over the top on the ginger.

5023
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 28, 2012, 09:03:25 AM »
What hasn't seem to have been mentioned is that there are less vegetative matter in pallets as opposed to whole so you should get less vegetative flavors with pellets. Also, whole hops soak up a lot more beer so you will lose more with whole hops. I have never had a problem with pellets dropping out. I use conicals now almost exclusively and I dump my hops in and don't have any issues with carry over. OTOH I do BBT every beer.

5024
Beer Recipes / Re: Sour beer
« on: September 27, 2012, 11:16:55 PM »
+ 1. "Wild Brews" is the book to get on the topic. Way more to discuss there than you will get here. Also check out the burgundian babble belt forum.

5025
All Grain Brewing / Re: All Grain Topic Posting
« on: September 27, 2012, 05:07:00 PM »
Bump up to active threads. I don't mind moving the threads around but it seems like the AG sections is becoming more of a "catch all" again lately. Again, putting the threads in the right section helps with the search function. In other words, just because you brew AG doesn't mean you should post a fermentation question in the AG section. Thanks!

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