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Messages - majorvices

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5162
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 29, 2012, 05:05:27 PM »
It's your beer, if you wanna add wheat go for it. Just not necessary. FWIW I went through the same "fad" (for lack of better word). I had a sack of wheat on hand and just threw some in because I wanted to use it. I can't disagree with that logic. It "may" help head retention.

As far as hops go, pils and saison both use a fairly heavily hopped recipe, so I do think it will work. I would aim for around 30 BUs for both. You could dry hop the saison with french strisselspalt to add some hop complexity.

5163
The Pub / Re: BASEBALL!
« on: March 29, 2012, 02:02:24 PM »
I just had to repost my last year's baseball thread posting:




something good actually came of this thread. Thanks.  :)

5164
Ingredients / Re: Whether or not to dry hop
« on: March 29, 2012, 01:55:06 PM »
+1  Just toss 'em in.   After a few days they'll sink, an added cold crash will facilitate sinking, too.

Which is why I'm always amused by people who feel they have to add weights to a hop bag.

I have seen the hop bags float! I don't use them anymore, but sure enough I have seen them at the top of the keg.  Just because, when you finish the keg and pop the lid and the hop bag is at the bottom doesn;t mean it was there the whole time.  ;)

5165
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 29, 2012, 01:51:42 PM »
Sounds like a plan, though I'd skip the wheat, personally. No real need for it in a pils. You also might consider skipping the sugar in the saison and just pair them side by side as one beer, two different yeast and really showcase the difference the yeast makes.

5167
Going Pro / Re: I don't miss homebrewing
« on: March 29, 2012, 11:46:38 AM »
speaking of which, it's amazing how many people show up at my brewery expecting a free sample> I've even had some bring growlers. Do you go to a bakery and expect a free loaf of bread?  ??? why beer? And speaking of that, every Tom, dick and Harry organization expects you want to donate a keg to them for their event. does the band play for free? Does the caterer give her food away for free? I don't get it.

5168
Going Pro / Re: I don't miss homebrewing
« on: March 29, 2012, 11:42:35 AM »
People seem to think graphic designers enjoy working for free too. ::)

5169
The Pub / BASEBALL!
« on: March 29, 2012, 05:43:03 AM »
I think baseball is about my 20th or 30th favorite sport, behind hurling, football, hockey, and lacrosse.  Before you get to baseball there are some placeholder spots for random Olympic sports like biathlon.  I don't mind going to a baseball game, but that's different.  Watching on TV is too boring.

On the other hand, golf is my favorite sport to nap to.

I used to like going to games, especially when I lived 90 mins from Camden Yards. I still go to our minor league games sometimes, but they do have a great fireworks show.

5170
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 28, 2012, 07:07:17 PM »
There is absolutely no reason to do anything but a single infusion on this style, anywhere between 148-152. Any decoction would be pointless.

5171
The Pub / Re: BASEBALL!
« on: March 28, 2012, 12:26:31 PM »
I don't think it is accurate to call it America's Pastime anymore, since it is 3rd or 4th on the list of favorite sports. I stopped following it years ago. Might try to pick up on it some this year. But "yawn" .... I dunno.

5172
Ingredients / does rye malt always have a gray-blueish tint to it?
« on: March 28, 2012, 05:40:15 AM »
Fwiw I think the "ergot" comment was facetious. Or at least it was on my part. Does look normal to me. Even the flaked rye has a blue tint, though more subtle perhaps.

5173
ferulic acid rest is performed in (many/most/some... I dunno) German weissbier breweries to help increase the clove character. The acid rest is the precursor to 4 vinylguaiacol, which the yeast supposedly metabolize to form the clove-like phenolic. Not sure if there is any precedence for it in Belgian brewing or not. Some belgian brewers do start their mashes out that low (or even in the 90's) and ramp up slowly through all the mash ranges. Anyway, it may not be worth the PITA. I recommend WLP550. It is a phenol producer and may hit your money.

5174
General Homebrew Discussion / Re: Best time to and finnings for Kolsch
« on: March 27, 2012, 02:23:47 PM »
With gelatin, the colder the better.   And you want to give it a few days to work.
So I would add it during the last week of lagering.   

It might turn out to not be necessary.   If you can hold it at 34 for a month it will probably drop crystal clear all on its own (assuming good mash pH,  full conversion, no other issues).

This...although your yeast selection may make a difference. I seem to remember hearing that the White Labs Kolsch yeast is a b**** to clear...or maybe it was the Wyeast version...whatever the case Im doing a side by side next week with those yeasts! I will report results.

The Wyeast strain is more difficult to clear than the White Labs. As far as gelatin goes I prefer to do it in a bright tank. A corny keg works well for that purpose.

5175
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 12:50:07 PM »
Maybe you are looking through the wrong end.  :P ;)

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