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Messages - majorvices

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5161
Equipment and Software / Re: 7.5 Gal Sanke kegs
« on: May 21, 2011, 12:55:16 PM »
Good on ya, bro! Maybe look at some small breweries in your area. They often buy used kegs and sometimes find one or two in the lot with a leaky seal they can't use.

5162
Equipment and Software / Re: 7.5 Gal Sanke kegs
« on: May 21, 2011, 12:43:04 PM »
I use 1/6th kegs, which are 5.25 gallons. And besides, I very often come up short on cooperage and have to buy new kegs. Makes it almost impossible to make money when you are having to spend $4000 on kegs every 3 months.

I know through my distributor that Bell's has been having a hard time keeping up with cooperage as well. You will do what you will do and no one can stop you but you should understand there are people out there barely managing to keep their businesses afloat (and in my case working 40+ hours a week for free) - don;t stab your brewing brothers in the back by stealing kegs.

5163
Equipment and Software / Re: 7.5 Gal Sanke kegs
« on: May 21, 2011, 12:32:41 PM »
I own my own small brewery and have thousands of dollars wrapped up in cooperage. The deposit doesn't even come close to paying for the cost of the keg. Understand that what you are contemplating hurts brewers very badly and raises the costs for all of us. It is essentially stealing.

There's also a huge market out there for used kegs so you are going to have a hard time finding one. You could look at GWkent.com to look into purchasing a new one, but I urge you not to go out and steal one for your own purposes.

5164
The Pub / Re: May 21 - What are you planning ot do?
« on: May 21, 2011, 07:29:58 AM »
its not that they bought stuff per se, but that they quit their jobs and budgeted their money to last them until May 21st precisely because you can't take it with you. The people I heard on the radio last night were petitioning in Fla and living out of a hotel room and had a baby due in June with no home, money or job.

5165
Ingredients / Re: Full-Flavored Belgian Wit.
« on: May 21, 2011, 07:13:28 AM »
I'm impressed that you are going to jump on the AG bandwagon first thing. That said, I am thinking that a Wit is not the best AG to start with. First of all most wits use a large amount of unmalted, starchy ingredients and these can be a nightmare to sparge. Even a standard hefeweizen with 50% malted wheat can give nightmare problems. I'd really recommend going with a pale ale or something with a more simpler grain bill for your first all grain beer.

5166
The Pub / Re: May 21 - What are you planning ot do?
« on: May 21, 2011, 05:54:35 AM »
What's really sad (and utterly stupid) is there are people that spent their life savings and quit their jobs to prepare for this.

5167
Beer Recipes / Re: Old Ale
« on: May 20, 2011, 10:52:13 AM »
Time warp!!!!

This beer turned out awesome. It was damn near undrinkable a year ago. Got the courage to try it again tonight and - whoa!!! One of the best Old Ales I ever tasted. The brett in the WY strain is perfectly balanced. Really nice cherry pie tartness coming through. I brewed a side batch with all US-05, and while it is pretty good it does not compare to the complexity of the WY strain. Gonna have to brew this one again - maybe barrel age it!

You've got my address, right?  ;)

BTW, did you know that Old Crusty is the nickname for Rogue's BW?

I didn't even remember I named it that until I looked up the old post. Just gonnna be pulling it on tap at the house. might call it "Old Rustic" though to keep things straight.  ;)

5168
Beer Recipes / Re: Old Ale
« on: May 20, 2011, 08:38:52 AM »
Heck yeah, this was my first Old Ale (that I have brewed) and I like it much better than Barley Wine. Have several of those going back over the years but I just really have to be in the mood. Gonna brew this one up again ASAP and will try to keep from pulling the taps too hard until the other one is at least 6 months old.

have to say, the brett balance on this beeer was spot on perfect - don't think I could have done it better with my own blend. If anyone is interested in this style I'd highly recommend the seasonal WY strain.

5169
Beer Recipes / Re: Old Ale
« on: May 19, 2011, 07:49:40 PM »
I have a smack pack of WYEAST9097 Old Ale Blend and LOTS of sacks of Maris Otter laying around that I need to use. Never brewed an old ale before. I have a lot of crystal in the recipe because of the Brett strain in the yeast blend. Also bumped up the hops quite a bit, maybe too much? Take a look see and see what ya'll think.

Ol' Crusty
Old Ale
6 gallons
OG 1.080
IBU ~90

15 lbs Maris Otter (Thomas Faucett)
2lbs Crystal 80L

2 oz Challenger (8aa) @ 60
2 oz EKG (5.5 aa) @ 30 min
2 oz EKG *5.5 aa) @ 5 min

Time warp!!!!

This beer turned out awesome. It was damn near undrinkable a year ago. Got the courage to try it again tonight and - whoa!!! One of the best Old Ales I ever tasted. The brett in the WY strain is perfectly balanced. Really nice cherry pie tartness coming through. I brewed a side batch with all US-05, and while it is pretty good it does not compare to the complexity of the WY strain. Gonna have to brew this one again - maybe barrel age it!

5170
Beer Recipes / Re: Helles - FWH + small late addition only
« on: May 19, 2011, 07:43:16 PM »
Differet beer all together, but kinda similar: My favorite kolsch recipe is a standard kolsch grain bill and Crystal hops targeted as a 20 min edition - enough to make 30 BUs at 20 minutes - but all added at FWH. no other hops. Turns out freakin' awesome.

5171
Yeast and Fermentation / Re: Yet another Rookie question...Pitching
« on: May 19, 2011, 02:49:11 PM »
definitely pitch the yeast in the fermenter once the wort is cooled under 70-72 degrees, and after a good period of aeration. Also, while I absolutely loved "The complete joy of homebrewing" (it was the book that really taught me to brew "back in the day") I'd recommend picking up John Palmer's "How to Brew" to get a more up-to-date book on brewing.

5172
Yeast and Fermentation / Re: WY 001 curdled after fermintation.
« on: May 19, 2011, 08:06:46 AM »
First off, sounds like you are talking about WLP001 (White Labs), not WY001 (Wyeast). Just trying to get a hand on what strain you are talking about.

Yeast doesn't really "curdle", it does flocculate (clump together). WLP001 doesn't flocculate very well usually. B ut it would not be uncommon for it to show characteristics of flocculation. WLP002 is very flocculative and often looks like this.

5173
The Pub / Re: Brewery Logo Design
« on: May 17, 2011, 05:51:39 PM »
Hey cool! Another graphic designer on the forum! Logo looks great! 8)

5174
Beer Recipes / Re: Help with Kolsch mash schedule
« on: May 17, 2011, 03:19:31 PM »
Sorry. I forget that some people enjoy playing around with this sort of thing. All I remember is what a PITA step infusion mashing is.

One thing I will say, I find a small amount of aroma hops really goes well in a kolsch around the 2 minute mark. Another thing I have really enjoyed is all FWH kolsch targeting about 25-30 BUs. Have fun and good luck! 8)

5175
Ingredients / Re: Simcoe substitutes
« on: May 17, 2011, 01:48:34 PM »
This kinda got me thinking .... maybe .... maybe you could sub in something like 70% chinook and %30 citra and get something kinda similar. Would be worth a shot, assuming you can get Citra. Kinda hard to find no as well.

wow.  after I posted that, i started thinking Chinook + Citra might do the trick since you get the pine from the former and tropical from the latter. 

great minds drink alike...

Just glad I beat you to the post!  :P I may have to try it sometime to see how close you can get.

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