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Messages - majorvices

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5011
The Pub / What is your Bench?
« on: August 02, 2012, 05:50:51 AM »
Major, I always thought you were tall, like me. I'll be damned. Funny how you get images of people you never met in your head, then are shocked to learn they are all wrong. Are you sure you're not over six foot?
He's definitely not!

But my ego is 7' 8".

5012
Yeast and Fermentation / Sugar and yeast nutrient
« on: August 01, 2012, 12:10:11 PM »
My tripel usually hits about 90aa, with the incremental feeding technique I hit closer to 95. This was with 20% sugar and a loooong mash at 146-148 for both recipes. I've also sen it work well in one of my saison recipes that uses sugar.

5013
The Pub / What is your Bench?
« on: August 01, 2012, 11:44:47 AM »
When I lay on my back, I tend to fall asleep.


You better have yer ass out there runnin'! ;)

5014
General Homebrew Discussion / 5 gallon starters and you drink them.
« on: August 01, 2012, 10:43:50 AM »
I will admit a little something. I have not made a starter in two years or so. I just make 10 gallons of low gravity beer and pitch 2 or 3 vials (or 1 vial for low gravity belgians and wheats if they are fresh) per carboy and aerate very well. Then I keg that and drink it while I use that harvested yeast to make my other beers. Yeah, the harvested yeast does tend to make better beer very often, but the 2-3 vials per makes perfectly acceptable beer.

I figure it costs about the same to pitch 2 vials per carboy than it does to make two starters when you count in the DME.

5015
The Pub / What is your Bench?
« on: August 01, 2012, 08:58:58 AM »
Awesome! I agree with your thoughts on squats. I doubt I could hit 315 on squat anymore but I used to. I keep the weight pretty low on that now, rarely going over 225. But I run 3-5 times a week (less mileage in the summer) and the combination of running and squats is just too much. I only do squats once a week now.

5016
General Homebrew Discussion / Alabama Beer Success
« on: August 01, 2012, 07:12:33 AM »
+1

The laws here in the south still need some work, but these steps are signs of progress.  Props to Free the Hops in AL and Raise your Pints in MS for all their hard work to change antiquated laws.

There are three things I would like to see. 1) homebrewing prohibition lifted. 2) On premise sales for breweries. 3) Relaxation of some of the strict brewpub laws. Homebrew prohibition is going to fall in the next couple of years. The other two I'm not so sure about, especially the 2nd because it takes profits out of the hands of our distributors. But if we get those three lifted then there is not much more work that needs done.

One sour note: Arrogant Bastard has been denied in Al due to the name. (insert eyeroll).

Also, the Alabama Brewers Guild had as much, if not more, to do with the passage of the bottle law as did FTH.

5017
General Homebrew Discussion / Alabama Beer Success
« on: August 01, 2012, 07:05:35 AM »
Thanks guys. Very excited to see bottles on the shelf that we could not get before. The free the hops organization, which I have been an active member in from the start (and now the Brewer's Guild of Alabama is partnered with FTH) has done an outstanding job of unshackling us from antiquated and ignorant beer laws. Many of you may know that it was illegal to sell beer over 6% only a few years ago. Now we have a huge selection of beers and today it will be getting even better.

Also, we will be selling our first beer packaged in 22 oz sometime in September.

5018
The Pub / What is your Bench?
« on: August 01, 2012, 04:25:06 AM »
I work out with weights regularly, I don't know my max right now but it is probably around 265, maybe a little more depending on the spot. ;) I used to be able to max over 300 but I doubt I could get that now. I work out with 185-245 (increasing the weight during sets with a warm up of 135). BTW: I weight about 175 and am about 5'7". Not a big guy.

5019
The Pub / I want to toast to Euge's father
« on: August 01, 2012, 04:21:27 AM »
My condolences.

5020
The Pub / Hi there
« on: August 01, 2012, 04:20:44 AM »
Good to have you back. There have been several posts of people wondering of your whereabouts.

5021
Ingredients / Flaked Barley and Carbonation
« on: August 01, 2012, 04:19:21 AM »
I think it is just coincidence, or something else coming into play. I used to make a dry stout w/flaked barley all the time and I never had this issue. How fullis the keg? If you have very little head space in the keg it will take longer to carbonate.

5022
Yeast and Fermentation / Sugar and yeast nutrient
« on: August 01, 2012, 04:17:19 AM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I know there are a lot of people who do what you do, but I've never found an advantage to it when I tried it.

Denny, I have really had some nice results with the method, fwiw. Does seem to attenuate a little further (and I get 90% on my tripel adding all sugar - 20% - to the boil). I think it is a tool that can be used, and if you do have trouble with attenuation it is something you may try, especially with sugar additions over 20%.

As far as nutrients go, I add Wyeast nutrient to every batch I make. Seems to speed fermentation and cut down on sulphur compounds.

5023
Extract/Partial Mash Brewing / Using Ice to cool wort?
« on: August 01, 2012, 04:13:11 AM »
I think it is probably OK to do it for a while, just realize it is not the best solution, and you can by all the parts at a hardware store to make an immersion chiller for about $45 or less, and it would take you 5 min. to put it together.

5024
General Homebrew Discussion / Today's screw up...
« on: July 29, 2012, 05:46:01 PM »
Bwahahaha! I've done that before. once I left an aquarium pump on in a bucket overnight. Lord almighty talk about a huge f'ing mess! I think I have a picture somewhere I'll try to post it in the next couple days.

5025
General Homebrew Discussion / Saison Temp
« on: July 29, 2012, 04:46:35 PM »
You'll be absolutely fine. I like to start the strain out around 64-66 degrees and let it ferment cool a couple days and then ramp the temp up in the high 70s. But your temps will be fine. I think a lot of us have discovered that the best results with saison and belgian strains are no where near as high as some have recommended. I know saison du pont ferments some of their beers into the 90's but my best results have never gone that warm.

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