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Messages - majorvices

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Beer Recipes / Roggenbier yeast alternative
« on: August 23, 2012, 11:35:18 AM »
It's not going to taste anything like a roggenbier if you don't use a hefeweizen type yeast. Might be a tasty beer though. You might consider upping the hops (and adding some flavor/aroma hops) a bit to make the beer a bit more interesting.

Ingredients / cedar chips
« on: August 23, 2012, 11:31:45 AM »
what about the planks for cooking salmon? I see those in the grocery store by the grilling stuff.

General Homebrew Discussion / Dry moss?
« on: August 23, 2012, 01:48:57 AM »
nope. it needs to be boiled. IM helps to drop out hot break, mostly. It works in the kettle but won't work on finished beer. If you have a yeast haze you can add some fining agents like gelatin or Biofine clear, which works well. Not sure of any way to drop out a protein haze post fermentation, though.

FWIW I like my American IPAs to have a bit of haze. Not a hefeweizen haze, but a slight haze from the hop resins. In fact, if an IPA gets too clear it usually loses much hop aroma and flavor as fining agents can cause the yeast to pull out the hop resins. If it is cloudy but tastes good you may want to just leave it alone.

The Pub / Re: Someone stole a whole canning line
« on: August 22, 2012, 10:19:26 PM »
I hope they catch those despicable scum bags!

General Homebrew Discussion / 2012 Conference Seminars Now Available
« on: August 22, 2012, 07:01:31 PM »

Thanks for this great service to those of us not fortunate enough to have attended the NHC.

And for those of us who where fortunate enough but the details remain .... hazy. ;)

General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 22, 2012, 05:21:47 PM »
Awesome! Thanks!

General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 22, 2012, 04:03:44 PM »
Now if I could only find my AHA card. Is the ID on the Zymurgy cover per chance?

Yeast and Fermentation / New Wort over an active yeast cake
« on: August 22, 2012, 02:27:59 PM »
My own experience is that I far prefer the results from using only part of a yeast slurry over using the whole thing in most circumstances.  I split the slurry into 2 or 3 containers when I save it.  The only time I use the whole thing is when I make an extremely high OG beer, say over 1.090.

Denny - I haven't pitched on a cake before, but I plan to use a 1.057 ESB cake for a 1.100 Barleywine soon.  Based on other things I've read, I was thinking of only using half the cake to avoid overpitching and massive blowoff.  So do you think using the whole cake is the best plan?

Go to Use the calculator to get an idea how much yeast you need. Harvest slurry in mason jars and dump the amount you need into fermenter. But half the slurry is probably about right. You would not need the entire slurry.

Yeast and Fermentation / New Wort over an active yeast cake
« on: August 22, 2012, 11:56:33 AM »
After a day of brewing in 100F heat, the wort ended flowing on top of the yeast at about started bubbling as soon as it hit the yeast....then I transported it to a fermentation fridge across town....(this goes against all my brewing practices BTW) it came out at a lower gravity than expected, about 1.040 (I was thinking I'd get at least 1.050!) - it was just a weird brew day altogether!

Guess what....this beer turned out of my best APA's ever....maybe it was the whole Citra dry hops, or that little bit of Gypsum I threw in, but I'm really happy with the results!  Hope I can repeat them....!

85 degrees?! Another good reason to run off, cool your wort to proper pitching temps and pitch a proper amount of yeast. How's your head retention on this batch? I recon if you got it cooled down quick enough you kept the fusels at a minimum but I still have to wonder that no matter how well the beer turned out if it could have even been better had you cooled your wort first to 70 degrees and pitched only a quarter of the slurry.

Equipment and Software / efficiency false bottom vs bazooka
« on: August 22, 2012, 11:36:53 AM »
I use a braided hose probably 20 or so inches in circumference and get 83% fly sparing and 68% batch sparging. What efficiency are you getting? System?

Wow, that's a huge difference.  I got 86% on a batch sparge yesterday.  Wonder why you get such a difference.

Sent from my iPad using Tapatalk HD

Agree, that's a huge difference and doesn't jive with my experience at all. I get around 80% batch sparging using a braid in a stainless "keggle".

Kegging and Bottling / Re: no carbonation
« on: August 22, 2012, 12:35:17 AM »
Best to always reyeast on high gravity beers. You might rehydrate some US-05 and use an eye dropper and add a bit of yeast to each bottle and recap.

General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 21, 2012, 11:22:21 PM »
Some of my most favorite brew days were blizzards and snow storms. Guess I'm a freak like that. OTOH blizzards and snow storms are rare where I live now. Might not be as fun battling it every weekend.

Ingredients / Re: Lemon zest post fermentation
« on: August 21, 2012, 06:49:30 PM »
I have done the zest tincture. I have also cut the lemons into supremes. Zest the lemon and save it. Then slice off all of the white pith so all you see is lemon flesh. Cut into the natural segments leaving the white "rind" behind. Then steep the segments in about a cup of 160 water for 10 minutes. Cool and add directly to fermenter. 4 lemons was plenty of twang for me. It turned out really well!

think i'll try it. thanks!

Ingredients / Re: Lemon zest post fermentation
« on: August 21, 2012, 05:39:07 PM »
My only thought is about sanitation simply because I am sure that they are covered with bacteria

(I remember in micro-biology my prof once made a comment about eating orange rind when you feel a sore throat coming on because the lactobacillus on the rind would out compete strep and keep you from getting strep throat.  Apparently it's a similar strain to what we have in our throat or something - course he could also have been full of crap or, more likely, I was drunk and mis-heard...)

I'm not worried at all about sanitation. A good scrub and they should be fine. Heck, I even thought about a start san dunk.

FWIW this is from an old recipe I made way back when I first started brewing AG. It has ginger and lemon zest, but I always put the lemon zest in the boil. But when I made it, I didn't have any lemons on hand.

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