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Messages - majorvices

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5206
Kegging and Bottling / how long does dry hopping last?
« on: August 24, 2012, 11:28:37 AM »
I think they fade significantly over 4-6 weeks. One of the benefits homebrewers have over commercial beer consumers, we can drink truly fresh dry hopped beers. I have rarely had a bottle of truly fresh IPA from the store shelf.

5207
Kegging and Bottling / no carbonation
« on: August 24, 2012, 11:26:31 AM »
That's a good question. I think rehydrated should do the trick but if you can get it started that may work better, though it will be messier. Don't be afraid to warm them up into the mid, even high 70s.

5208
Beer Recipes / Roggenbier yeast alternative
« on: August 24, 2012, 02:06:41 AM »
 A roggenalt then! Sounds good to me.

5209
Beer Recipes / Re: Roggenbier yeast alternative
« on: August 23, 2012, 08:25:24 PM »
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.
This is track I started down.  I've modified the recipe and added more Tettnang to get the IBUs up to ~22 and boosted the Saaz at the end to bolster some aroma. So you think fermenting around 58-60 df would give me a cleaner profile while keeping line with the style?  That makes sense. Decisions, decisions, I love homebrewing.

No. I don't think it will be to style without the clove/bannana. It'll be something else entirely. Maybe you should just brew an alt.  ;)

5210
The Pub / Someone stole a whole canning line
« on: August 23, 2012, 01:36:00 PM »
How do you fake a fire? cardboard cutouts of flames?

 ;D ;D

LOL. More evidence that I should abstain from posting before my second cup of coffee. :)

5211
Kegging and Bottling / no carbonation
« on: August 23, 2012, 11:44:46 AM »
I would follow my advice above. Reyeast with some dry yeast, rehydrating a pack of USo5 and add a dropper full to each bottle and recap. If possible warm to mid 70's for 7-10 days. I bet they carb up.

5212
The Pub / Someone stole a whole canning line
« on: August 23, 2012, 11:39:53 AM »
Insurance scam.

Aren't we Mr. Skeptical. ;) Besides, anyone who owns a brewery knows that you fake a fire for insurance scams. (Lord I hope that doest come back to bite my ass!)

5213
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.

5214
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.

5215
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.

5216
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!

5217
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. ;)

5218
General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 22, 2012, 05:21:47 PM »
Awesome! Thanks!

5219
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?

5220
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 www.mrmalty.com. 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.

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