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Messages - majorvices

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5011
The Pub / Re: East coast earthquake
« on: August 24, 2011, 10:18:38 AM »
What is called American cheese if I remember correctly has it's origins in Europe. The only true American cheese is cottage cheese. (Personally, I like my white or yellow "plastic" squares on a sandwich.)

My kids will not eat american cheese. True story.

5012
The Pub / Re: New Forum Record!
« on: August 24, 2011, 09:03:51 AM »
They're probably just bots/spammers.

And at least one troll

5013
The Pub / Re: New Forum Record!
« on: August 24, 2011, 08:24:45 AM »
Seems very strange that there are over 200 guests here and well over half of them are viewing the "My Brewery and Alehouse-Shed" thread.

Why is that strange?

I have my guesses.  ::)

5014
The Pub / Re: East coast earthquake
« on: August 24, 2011, 07:44:40 AM »
Man, that's good stuff. Let me know how I can hook you up, brotha!

5015
The Pub / Re: East coast earthquake
« on: August 24, 2011, 07:10:48 AM »
Lunch for me almost everyday is King Oscar Sardines and a V8. Love sardines. That said, I'm having a Boar's Head Peppered Ham on Domestic Swiss and spicy mustard today.

5016
The Pub / Re: New Forum Record!
« on: August 24, 2011, 06:55:13 AM »
While I think it is sad that a lot of other forums seem to be losing steam I am glad to see the one flourishing. Heck, we have Gorden Strong, Drew Beechum, Denny (well, I guess he's on all the forums  :D) and even Charlie P stopping in from time to time. Hard to beat that starting line up!

5017
Going Pro / Re: Thinking of your recipe, buying hops.
« on: August 24, 2011, 06:48:11 AM »
Hang in there for hops. There may be a few hundred pounds that break away in November. Keep your eyes open. First come first serve.

5018
General Homebrew Discussion / Re: 10 easy steps to being a better brewer
« on: August 23, 2011, 07:08:29 PM »
Enjoy your beer - it is yours, and you can say I made this.


Now why would I tell someone you made my beer? :P

5019
The Pub / Re: New Forum Record!
« on: August 23, 2011, 06:37:02 PM »
I remember when it started :D

A bunch of  us came over from the (unmentionable) forum because of something the weazle did. Or they did to him ???
I can't remember now but I was mad >:(

Unmentionable? Oh, you must mean the www.pantlessbaconswingers.com forum.

5020
General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 23, 2011, 06:12:46 PM »
While I agree a temp controlled fridge or freezer is the best option there's no need to wait for Christmas. You probably have a bucket big enough to immerse your fermenter in now and frozen water bottles can't be hard to come by. You can start contrrolling fermentation temps on the very next batch.

5021
General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 23, 2011, 05:32:04 PM »
You're not a serious homebrewer if you don't have beer stains on your ceiling.


Very true, that!!! ;D
I consider it part of the decor.

I'm thinking this might just be the sales pitch i use to explain to the wife why homebrewing is worth the effort and energy! 

To answer another question the yeast was pitched at 73F, i don't have a refrigerator for fermentation (hopefully Santa is reading), but with the AC on it's 70F, which i know is a little warm but i haven't had issues before.  The OG was super high though, .082, so with a good starter, high OG, and a smaller than should have been used carboy i had it coming  :-\

I hate to break it to you but that's gonna be way too warm. 70 degree ambient means the beer might be fermenting at 78. If you pitched at 73 the temp may have never dropped down to 70 and it may even be fermenting at 80. You can add 4-8 degrees to ambient temp. You never should pitch most ales over 70 degrees and you want to keep the temp of most ales at 68 (70-72 at the very highest!) which means you need a way to have the ambient temp in the low 60s.

I understand that you say you "haven't had a problem before" but I honestly think that if you tasted you beer fermented at cooler temps you would agree with me that there is an improvement. You may even be blown away at the improvment.

You don't have to have a refrigerator, a "swamp cooler" in which you immerse the fermenter in a water batch and cycle out frozen water bottles works very well. Be sure to stick a "Fermometer" or stick on thermo on your fermenter so that you have an idea what the actual temp of the fermenting beer is. Fermentation temp is one of the most critical aspects of brewing. It is essential to consistency!

Also, if you pitch a bit cooler, say around 64-66 and keep fermentation temp between 66 and 68 for most ales you will have less issues with blow offs.

5022
Once the fermentation is finished you can let it sit 1-2 week without any issues. If you are in a temp controlled fermentation chamber and can lower the temp to 50 or below you can go several weeks. The colder the better.

5023
The Pub / Re: East coast earthquake
« on: August 23, 2011, 04:06:42 PM »
Oh Yeah! With bacon, and some sharp cheddar! Can you imagine!! Man I hope his sandwich was not harmed in the quake.

+1. I am going to pull a pint in it's memory in either case.

5024
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 04:03:51 PM »
*shudders at a lot of the beers being mentioned.*
Chili beer? seriously? Gaaaaahhh.............

You should ask Denny to tell you about his ale made with chanterelle mushrooms - might make you take a double take on ingredients that can and have been used in beers.  I thought he was crazy at first, now I am curious as hell to try it.  ;)

5025
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 04:01:24 PM »
Chili beers can be interesting but I never want more than one of them, personally.
I think my Poblano Witbier is nearly perfect as a lawnmower beer.  I can drink a couple pints easy on a hot day.  AND it's good in steamed mussels.

Sounds good, poblanos aren't spicy so that might work for my tastes. I had a brown ale that was made with mild chili once and it was pretty good.

Same thing with ginger - I love spicy food but don't like a drink with lots of heat. I love the taste of real ginger ale for about half a glass.

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