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Messages - majorvices

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5206
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 04:45:30 AM »
Well, you guys are braver than I am. I'd dump that crap and start over again.

5207
Going Pro / Re: OK, we're doing it
« on: May 23, 2012, 04:40:45 AM »
Well, we're almost past the posting requirement from our state LCB.  And the TTB website now has our application "under review"

I guess this is where find out what other hurdles there may (or may not) be..........

Are you being made to hang "food grade" lights over your brewing area? What about an explosion proof room to grind grain in? Are you having to install a solid waste interceptor in front of the city sewage lines? These were all hurdles we had to deal with on a local level, even on a single bbl brewery. Also, if you are using a mash paddle you may need a 3 bay sink large enough to hold the MP. Of course, we don't use one.  ;)


5208
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 06:56:51 PM »
LOL. I think that was actually my typing error this time. But an hombres book might be a good read, too.  ;D

5209
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 06:36:28 PM »
well, to my tastes it isn't really any better at four weeks than at two. I just don't see the reason to age the beer for 4 weeks. In fact, 7-10 days is probably enough, as long as it is clear and carbonated. This is one of those beers that tastes best fresh to my tastes.

5210
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 04:54:25 PM »
If its been two weeks you may want to go ahead and dump this one. And always chill your wort down under 70 degrees before pitching. When you get further along in this hobby you will begin to release how extremely important fermentation temperature, and yeast pitching temperature, are. I recommend buying a good hombres book - www.howtobrew.com

5211
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 02:05:00 PM »
2 weeks lagering is plenty, jusT sayin'.

Agreed.  ;)

I can hear the Probrewer coming out... :)

That's how long I have always layered mine. There's no need to lager it any longer. It's good to go at 2 weeks.

5212
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 12:34:58 PM »
2 weeks lagering is plenty, jusT sayin'.

5213
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 06:31:33 AM »
My bad, I thought he had cara vienna and cara Munich. I see now its Munich.

5214
Beer Recipes / Farmhouse Ale help
« on: May 22, 2012, 05:54:23 AM »
Is this for five gallons? That seems like an awful lot of crystal malt. It's gonna be sweet for the style.

5215
Wood/Casks / Wine barrel aged beer
« on: May 22, 2012, 04:23:27 AM »
Well, I believe our bbls were treated with this type of bacteria. Tastes awesome in saison, not sure you would want it in other styles though.

5216
Wood/Casks / Wine barrel aged beer
« on: May 21, 2012, 08:06:24 PM »
FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly.  I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.

5217
Yeast and Fermentation / Re: Starters?
« on: May 21, 2012, 09:10:53 AM »
and if you can,mourns the starter fermentation.
come again?

Damn, that was some crazy auto correct!  :o I meant to say if possible, aerate the starter during fermentation.

5218
Yeast and Fermentation / Re: Starters?
« on: May 21, 2012, 07:00:08 AM »
You will want to get a yeast nutrient hat is fortified with zinc. The white labs and wyeast nutrients are both good, i wouldnt waste my money of the servo from White Labs though, just the regular nutrient. You also want to aerate the starter well, and if you can,mourns the starter fermentation.

5219
Yeast and Fermentation / Re: Starters?
« on: May 20, 2012, 08:38:46 PM »
I used jamil's yeast starter page for  a while but later found www.yeastcalc.com and it really helped me with stepping up to a larger starter for larger batch sizes.  Also it will tell you how much dry extract for the starter size you desire

Nice! Never saw that but looks great - thanks!

5220
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 08:06:13 PM »
FWIW my hands are like 80 grit sandpaper. No carpet, all hardwood. *snicker*

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