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Messages - majorvices

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Beer Travel / Re: Memphis
« on: April 08, 2012, 07:27:43 PM »
The only brewery I know of is Boscos - it's a chain. But they are from Memphis and they have very good beer and food.

If you have time go check out the Memphis Zoo. One of the best zoos in the world, and I'm not a big "zoo" guy anyway. But don't miss it!

Going Pro / Re: Brewing on a schedule
« on: April 08, 2012, 07:13:49 PM »
As far as fermentation goes, you can push it to 7 days on flagship beers, as long as your flagship beers are 6% and under (and ales). If you really need to push it you can carb and fine in 3-5 days in a bright tank with a diffusion stone - 10 lbs of pressure on top and 15 in dif stone at 38 degrees will get you carbonation very quickly allowing for a decent amount of head space. Aside from my white ale ale and IPA and IIPA I like to ship beers as close to crystal clear as possible. I'd love to be able to condition everything at 32 degrees for at least 2 weeks, but it isn't in the cards right now. But I do "lager" some of my beers for at least 5-7 days.

Going Pro / Brewing on a schedule
« on: April 08, 2012, 05:23:15 PM »
Wow. There is no way I could be that anal .... I mean organized. ;)

Wood/Casks / Wine barrel aged beer
« on: April 08, 2012, 02:13:41 PM »
If it is freshly does then just use it. I'm Aging a saison in Chardonnay bbls right now. The character from the Chardonnay really compliments the saison.

Beer Recipes / Liquid Flight IIPA
« on: April 08, 2012, 02:10:48 PM »
I know the Pliny clone uses cara pils, but personally I don't think it makes any sense at all to add cara pils and sugar.

Going Pro / Another view about commercial Nano brewing.
« on: April 08, 2012, 10:32:28 AM »
This is exactly why I have basically two brew systems. One 2.5 bbl and the other one 15 though right now I am only filling seven bbl fermenters.

Going Pro / Brewing on a schedule
« on: April 08, 2012, 10:14:25 AM »
Some breweries do push their beer. I have felt the pressure to do so as well but so far I have successfully resisted. Right now I am still trying to get hold of my increased capcity and filling demand but I basically have three flagship beers I push regularly. I have only one bright tank right now so it makes conditioning difficult but I can generally turn all my beers around in ten to fourteen days. A diffusion stone in the BT and fining with Biofine allows me to carb and condition in three to fine days. I crash cool prior to that in the conical. But I certainly don't brew on any fort of established schedule. I simply fill fermenters once they are empty.

The Pub / A letter to my wife during the NHL playoffs
« on: April 08, 2012, 09:06:53 AM »
I guess I don't get the joke.

Going Pro / Brewing on a schedule
« on: April 08, 2012, 07:22:36 AM »
When all my tanks are full I'm just done until a free one opens up. Right now I'm done brewing until Wednesday at least. Still plenty to do though. It never ends.

The Pub / A letter to my wife during the NHL playoffs
« on: April 08, 2012, 06:58:43 AM »
People still play hockey?  ??? FYI: Hockey is just soccer with sticks on ice. ;)

With that stick I will end you child producing, drop my gloves and beat the brain (if you have one) out of your skull. JS.

Not likely since you'll never catch me on the ice. I can't skate worth a dern.

All Grain Brewing / Wheat in Belgian
« on: April 08, 2012, 06:56:08 AM »

I feel better now.

Uhm... He said "some" Belgian styles. Last I checked that doesn't mean "every". Most Belgian styles don't use wheat.

Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 08, 2012, 06:51:46 AM »
Understand though, I'm certainly not saying you can't make great beer with US-05. I'm a big fan on that yeast and it's convenience alone makes it worth pitching in many, many styles that work well with a clean yeast flavor. I'm just saying I have noticed differences between it and the liquid strain, and that IME the liquid strain is more "clean".

Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 07, 2012, 06:08:53 AM »
I use the term characteristic because I have never tasted a bad beer, just different ones...js

I appreciate them all. Not that picky

Didn't say it was bad, just not as good. And I own a brewery - I have to picky. You can brew a pretty darn good alt with WLP001 (or actually, in my case I use Wyeast - so 1056) but you can't brew the exact same beer with US-05. It's just not as good. IPA and IIPA the difference is not nearly as apparent.

Beer Recipes / Re: critique my first all grain
« on: April 06, 2012, 09:41:09 PM »
I don't know about Ron, but I'm 60 today.
I don't know you, but I'm really sorry to hear you turned 60.  It must be rough.  Maybe you should sit down.   ;)

It's way better than the alternative, kid. ;)

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