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Messages - majorvices

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The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 08:49:24 AM »
My point is, one of my business parters graduated from Dartmouth, he's an award winning journalist and now an editor at a medium size newspaper. and in emails he makes grammar mistakes all the time, and spelling, and especially punctuation - mainly because he's in a hurry or typing on his iPhone. But when he wants to really wants to make a thoughtful point his grammar, et al, is perfect. So I wouldn't stress over a few grammar and punctuation mistakes on forums. Just doesn;t bother me much.

That's the theg I do the most, BTW. I always type ";" when I mean to type "'". Just can't hep mysef. ;)

edit: LOL on those last posts.  ;D

The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 08:40:11 AM »
I cringe when people cringe over mindless blather over the interwebs.

The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 08:28:47 AM »
I'm sure drinking has a lot to do with it, assuming you are talking about homebrew forums  ;) Also, I'm often in a hurry and I surf the internets on my iPod via Tap-a-talk and I get lazy. I will try to do better, I am very wary of the internets grammar and spelling gestapo - they scares me!  :P

Going Pro / Re: "The Grand Timeline"
« on: April 19, 2012, 06:08:21 AM »
One thing I will say is I wish I was doing this at 24 rather than 42. Speaking off midlife crisis.  :o

Going Pro / "The Grand Timeline"
« on: April 18, 2012, 07:27:10 PM »
If it ever happens again please let me know personally. I agree, we need to be thick skinned. But name calling is just BS.

Going Pro / "The Grand Timeline"
« on: April 18, 2012, 07:18:14 PM »
Nope. That's not it. But I do get what you were trying to say now and I apologize if I missed something. I honestly do not recall ever seeing you being involved in a name calling incident. If it happened and I was involved with the thread I assure you it was an oversight and I sincerely apologize.

Going Pro / "The Grand Timeline"
« on: April 18, 2012, 07:10:58 PM »
I don't get it. It wasn't as funny as the other post.

Going Pro / "The Grand Timeline"
« on: April 18, 2012, 06:58:25 PM »
"all due respect" that's rich! Hahaha! Pretty funny too.

I am sorry if you were called names. I did not see that. Wish you would have reported it. We do not tolerate that.

Going Pro / "The Grand Timeline"
« on: April 18, 2012, 06:45:17 PM »
When are you not trying to stir up trouble, bo? Honestly I always thought that was the main reason you were here.

I have been brewing professionally for going on two years (my own business) and I can assure you the naysaying is warranted. Im not saying I would do it differently, because I wouldn't. But I am also fortunate in my circumstances.

I also have a hard time understanding why someone would fall in love with idea of brewing before they have mastered the craft. The craft is 99% of the product. And the naysayers are only naysaying because it's a tight market, a lot of work, little money, a huge investment and a huge risk of failure. Not sure why it would be wrong to naysay that circumstance, seems like honesty to me.

All that said, I'd be happy to help you with my experience in anyway I can. Feel free to pm me and I can send you my email address and help asich as possible or at least get you in touch with folks who might know the answer.

Yeast and Fermentation / Re: White Labs French Ale Yeast (WLP072)
« on: April 18, 2012, 02:18:23 PM »
only on the second pitch. ;)

Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 18, 2012, 09:12:39 AM »
Frozen cherries work great. Better than canned IME.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 18, 2012, 08:33:00 AM »
Acetobacter can't get in the beer if it isn't in the air to begin with. Even if it is in the air, I don't see how the risk would be greater in a bucket than it is in any other unsealed vessel. Proper sanitary procedures can minimize the risk.

By the way, you are underlining my point right there. First off your are dumping beer into a bucket that is full of air and undoubtably trace amounts of bacteria. Then you "seal" the bucket but it isn't really sealed very well, it is o2 permeable (and don;t get me started on fruit flies and buckets because the lid doesn;t stop them). In a carboy at least the remaining co2 in solution fills the headspace and air can't get in, assuming you have an air lock.

I do agree that environment can help minimize the risk. I live in the middle of a damp bug filled forest so my chances of infection are certainly higher than many others.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 18, 2012, 08:19:39 AM »
I'm still not sure I agree 100% that it can't get in there over time only due to my experience. Granted, I aged most of my beers in a pretty damp basement.  I don;t understand why the case would be that buckets would get it, or beers that lost airlock water, but not those in carboys or secondary carboys with sealed airlocks (besides the obvious fact that it lost co2 blanket). And in the case of buckets I'm talking about those that sat around for weeks after fermentation was over. But even if it can't get in there "per se" I'm pretty sure none of us are following sterile brewing practices, even you, sean.  ;)

co2 is the most important part of keeping a beer fresh, any contact with air lessens the amount of time that beer will retain it's freshness, and acetobacter seems to be one of the easiest infection for people to get and it can't grow in a co2 environment. But even if you brew in a sterile environment and have no worries with infection a bucket that sits around for a month after fermentation is finished will be much more likely to suffer the effects of oxidation that one in a sealed carboy or better yet stainless corny.

I just think it's a bad idea all together. Can't help myself from disapproving.  ;)

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 17, 2012, 08:46:09 PM »
My experience is once the co2 is gone acetobacter gets in wether it's from a dry airlock or a bucket that has sat too long.

FWIW, that hasn't been my experience. I try to lager in kegs, but when I need to I'll use a bucket, and I've never had any problems with contamination or oxidation. I generally lager for a month or so.

Weird. The only times i have ever had an acetobacter infections is in buckets where I let the beer sit in the primary too long. or in carboys where I was secondarying and forgot about it and the airlock went dry. I personally think secondarying in buckets is a terrible idea and I would completely advise against it. Totally surprised to see anyone with any brewing experience to have contrary views.

I havne't done protein rests on these, not sure it'd be productive and I want cloudy beer anyway.

A protein rest, or more specifically in this case, a protease rest, isn't necesssarilly for beer clarity but also to break down beta-glucans that make sparging/lautering less gummy and less likely to clog.

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