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Messages - majorvices

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The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 11, 2012, 03:58:26 AM »
I guess I don't get the joke.
The joke is he was super drunk when he posted that, check the time stamp.  So I guess, there's really no joke there, huh...

But that doesn'
t explain weaze's reaction. OTOH he is a knucklehead.  ;) j/k weaze. kinda.

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 11, 2012, 03:56:40 AM »
Here I'm life "STFU" to all these bozos that come into my football thread and bash football, and I'm doing it to a hockey thread. Sorry dudes. :-X

The Pub / Re: Beer anxiety dreams
« on: April 11, 2012, 03:54:46 AM »
My recurring dream is always I am in the middle of a public place and I have forgotten to wear pants. This is not a "no pants" weaze thing either, it's an actual dream I have over and over again. Probably need to pick up my Carl Jung again and figure that one out.

As far as brewing dreams go, it's the real life nightmares that really bother me. I'll spare ya'll the gory details.

Equipment and Software / Re: More refractometer woes
« on: April 10, 2012, 04:39:06 AM »
Yeah, in your case you are not letting the wort temp stabilize. It took me a while to finally learn to be patient enough to take a proper reading. I have been taking my reading with a large spoon and blowing on that to cool it down quickly, then dropping it on the glass, blowing again and then closing the lid and blowing yet again then wait a few seconds. Problem solved.

That said, I have given up trying to get an FG reading from it. The calculation never seems to work. I'm assuming you have to have a crystal clear sample to get a correct reading.

Going Pro / Re: Brewing on a schedule
« on: April 10, 2012, 04:24:24 AM »
Another thing to think about is beer style. I launched our brewery on two styles: IPA and Belgian White, basically because both of those styles are fast fermenting and fast maturing, especially the White.

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.

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