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Messages - majorvices

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5206
Beer Recipes / Re: which puree for a *fruit* pale ale on brett?
« on: June 12, 2012, 06:39:43 AM »
Brett b with a blend of sweet and sour cherries is another option to consider. I did this few years back and the Brett "cherry pie" character matched up well with the cherries.

5207
Going Pro / Re: insurance types
« on: June 12, 2012, 05:45:50 AM »
We do festivals all the time and never had anyone question us about our insurance. Since we are not self distributing we do not need to have any type of product liability insurance, that's on the distributor. Another nice think about having a distributor.

5208
Going Pro / Re: insurance types
« on: June 11, 2012, 04:37:22 PM »
We have something like 250 grand insurance on the brewery. We don't own the facility. We also have individual life insurance policies on each founding partner that will pay the share of the brewery to the spouse should ill fate befall one of us.

5209
Yeast and Fermentation / Re: Eubayanus......
« on: June 10, 2012, 11:09:04 AM »
I think there was a thread or two in the off topic section about it a few months ago.

5210
Equipment and Software / Re: How's your Thermapen?
« on: June 09, 2012, 08:35:54 PM »
0.1 degrees? I'm happy if I get within one or two degrees of my strike temp. Hell, I doubt if even bud is that anal.  ;)

The thing sounds like a great thermometer. But it is way overpriced, as is obvious by their offering higher priced "limited" designs.

I didn't say I was within 0.1 degrees of the desired strike temperature.  If I get within 2 F, I've hit the target as far as I'm concerned.

What I said was that I felt that I had sufficiently stirred the mash or properly mixed the water and the grains once the temperature variations within the mash got to 0.1 degrees F.

I'd like to see you over a ten bbl mash with your thermapen waiting for the temp to stabilize.  :P ;) seriously, I think it's a great toy. Totally unecessay. Totally overpriced. But then again, I ride motorcycles as a "hobby" so stones must be set aside. I recon. ;)

5211
Equipment and Software / Re: How's your Thermapen?
« on: June 09, 2012, 12:50:14 PM »
0.1 degrees? I'm happy if I get within one or two degrees of my strike temp. Hell, I doubt if even bud is that anal.  ;)

The thing sounds like a great thermometer. But it is way overpriced, as is obvious by their offering higher priced "limited" designs.

5212
Equipment and Software / Re: How's your Thermapen?
« on: June 09, 2012, 10:45:42 AM »
I just can't get over my contempt. They are selling limited edition "flame" design for $96.

http://www.thermoworks.com/products/thermapen/

Seriously?

5213
Other Fermentables / Re: Plumb wine
« on: June 09, 2012, 07:22:31 AM »
Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  ;) so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

 I have made a lot of plum wine over the years. It's very light so be careful with grape tannin, it will have a bitter after taste if too much is used. It can be "thin" also. A can or 2 of white grape frozen concentrate will help with that (no preservatives!!!).

 I make it slightly on the sweet side - just enough so the fruit flavor comes through well.

Thanks, bro. So, should I leave out the tannin? How high SG do you target for yours?

5214
Other Fermentables / Re: Plumb wine
« on: June 09, 2012, 07:21:06 AM »

5215
Other Fermentables / Re: Plumb wine
« on: June 09, 2012, 07:18:09 AM »
I have probably close to 20 lbs of plumbs (sorry, seems like it should be spelled that way) put them in the freezer  and intend to make the wine next Saturday.

Do they look like this?



Sorta.

 Ya know, I'm starting to think now I know why I got no results on the search.  :o

5216
All Things Food / Smoking Chicken - Need Brine and Rub Recipes
« on: June 08, 2012, 08:25:07 PM »

I like to keep it simple too - brine in apple juice with about a cup of salt, simple rub of coarse salt, pepper and sage. Smoke over apple wood, with apple juice in water pan. Oh, and I like to halve chicken and be sure to break joints.

5217
Other Fermentables / Plumb wine
« on: June 08, 2012, 08:19:02 PM »
I was going to suggest using a level, but Denny beat me to it.
I'm no carpenter but I think you'd use a plumb bob.  A shelf is level, a wall is plumb (and yes I know levels have a "plumb bubble" but since we're being technical)  :) .

But on the actual topic.
My father made a lot of fruit wines over the years.  Sadly, he's not here to ask anymore but he made many batches of plum wine, especially wild plum wine (and wild grape and strawberry and orange and watermelon and ...).  The fruit would be mashed and most of the pits removed (but not the skins) and metabisulfate added to kill the wild yeast.  Then wine yeast would be pitched and it would ferment in an open fermenter for a week or so, covered with cheese cloth and then racked into glass for a long secondary. 

I can't tell you more than that but when we were moving my mother from her house, there were probably 20 cases of plum wine in the basement and I tried some.  Most of it would be at least 15 or 20 years old and it had the most amazing port profile of anything I've ever tasted.  I dearly wish I'd been smarter and kept a few cases.  It was fairly sweet (he'd add supplemental sugar) and with the slight oxidation and aging it was fantastic.  It had a lot of sediment but with a careful pour you could get 98% of the wine out of the bottle.  Stupid me tossed it all :(

Can't believe you tossed it all. Bummer. Hope mine turns out half as good as your dad's.

I have probably close to 20 lbs of plumbs (sorry, seems like it should be spelled that way) put them in the freezer  and intend to make the wine next Saturday.

5218
Other Fermentables / Plumb wine
« on: June 08, 2012, 08:05:03 PM »
I feel plumb dumb.

5219
Beer Recipes / Re: Wooden Barrel Brewing
« on: June 08, 2012, 12:24:21 PM »
Just joshin' ya! I think a porter or stout would work better in a bbl way better than a German style. Maybe even a big RIS. I use a 5 gallon bbl once and I soaked and rinsed it several times in water to knock down the oak some. Then I aged a gallon of bourbon in it for 6 weeks, and even them I only needed 3 weeks time to get oak flavor. It was about perfect for my tastes. A 13 gallons will have an even greater service area so you may could have more time. Good luck and welcome to the forum!

5220
Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 11:16:57 AM »
The pits.

And it's "plum" wine, unless it's perfectly vertical.  ;)


Sent from my iPad using Tapatalk HD

Plum eh? Who'd. Thunk it? ::) ;D

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