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Messages - majorvices

Pages: 1 ... 334 335 [336] 337 338 ... 594
5026
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.

5027
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.

5028
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.

5029
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.

5030
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.

5031
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.

5032
Beer Recipes / Recipe help please
« on: July 29, 2012, 10:40:27 AM »
i am a well known citra hater. ;) Actually, it can be pleasant when used with a light hand. But I have a pound in my freezer that has been there unopened all year and I just can bring myself to using it.

5033
General Homebrew Discussion / Looking Forward to Fall
« on: July 27, 2012, 12:52:13 PM »
Tell me about it. I work in an unairconditioned warehouse boiling 7-10 bbls and have to unload a hot mash tun by hand. Temps have rearely been below 90 and have often been over 95 and a full week over 100. We are having serious issues with our glycol system overloading. We have a sprinkler on the roof and a mister inside which helps a lot, but still hot as hell. I hate to wish my life away but I can't wait until fall.

5034
Commercial Beer Reviews / Your Top 4 Hefeweizens?
« on: July 27, 2012, 06:33:21 AM »
The commercial beer selection in Missouri is really bad outside of St. Louis and KC. Like, really awful. Sam Adams awful.

LOL. Sorry, man. That was a smart ass thing for me to say. We were in the same boat here for a long time. Now we get just about everything. That said, I have always travelled a lot so I have had the chance to try many beers.

5035
Commercial Beer Reviews / Your Top 4 Hefeweizens?
« on: July 26, 2012, 07:58:41 PM »
Wow. You need to try more commercial beers. ;)

5036
Equipment and Software / How's your Thermapen?
« on: July 26, 2012, 07:56:37 PM »
If it doesn't have flames or racing stripes its a PoS

5037
Commercial Beer Reviews / Your Top 4 Hefeweizens?
« on: July 26, 2012, 01:13:24 PM »
A lot of time the imported German hefeweizen are far from fresh. I believe franziskaner in particular is pasteurized, and one of my least favorite. Schneider is one that is very good when fresh. Erdinger on draft is very good when fresh.

Not mentioned on the list above: Troeggs Dream Weaver HefeWezien is one of the best domestic weissbiers you will find. It rivals some of the best German hefeweizens IMO.

5038
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 11:02:26 AM »
If it is really 1.050 then it is ok to aerate again, to, when you pitch and rouse. I'd definitely suggest pitching at least two vials/packs of yeast.

5039
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 10:32:00 AM »
How many times did you step up the starter? You are going to need a lot of yeast for a 1.070 beer.

5040
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 10:06:30 AM »
Cool. Guess I don't remember that from his book. Not the way I have commonly seen it referenced.

There's no way it could be done or your hydrometer reading is off. What temp are you fermenting at? Can you post a recipe? Yeast?

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