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Messages - majorvices

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5251
Yeast and Fermentation / Re: Stepping up US-05 for 11 gal batch
« on: July 19, 2011, 03:07:42 PM »
Your best bet, if you wanna make the best beer, is to probably just spend the money. FWIW the amount of DME you would need to make your starter is probably about the same cost.

5252
The Pub / Re: Vibrams
« on: July 19, 2011, 03:02:25 PM »
Nope. We are leaving people like you behind.  :P

Seriously, it's not about the way they look. You have to wear them and use them to really understand. Hiking on soft ground they are unbelievable at how well you can control your feet. You can literally dig in with your toes and stabilize your balance. They also have a fairly decent non slip grip.

As far as runners go, there is a movement of runners that have benefitted from barefoot running simply because it helps you to run with a more natural stride, eliminating heal sttrike and subsequent problems. These offer you the benefits of barefoot running with a level of protection.

5253
Yeast and Fermentation / Re: Stepping up US-05 for 11 gal batch
« on: July 19, 2011, 02:23:13 PM »
You really don't want to make a starter with dry yeast as there are more viable cells in a packet of dry yeast and also because the sterols in the cell walls are "fortified" before undergoing the drying process and pitching them into a small starter can cause them to use up their sterols and go into you beer less healthy than if a starter was not used.

Just rehydrate the yeast in plain water and pitch multiple packs when the volume goes up. See the pitching calc at www.mrmalty.com to get an idea how many packs you need.

5254
Beer Recipes / Re: Oktoberfest alternatives?
« on: July 19, 2011, 10:20:25 AM »
Correction: It's Erdinger than makes the Fest Weizen. Pretty good stuff, too. In fact I am thinking about doing one this fall.

5255
Beer Recipes / Re: Oktoberfest alternatives?
« on: July 19, 2011, 09:37:19 AM »
I was going to suggest an "Alt-toberfest", but if you can't ferment in the low 60's that'll be a problem. That said, with a swamp cooler I could easily hold my fermentation temp in the very low 60's for the first 3 days or so, which is the most critical time for low temp control.

Another idea is a "fest" type wheat beer. I have had one on draft at an O-fest several years ago made by (I believe) Paulener. I'll have to look that up to be sure. But still, you are going to want rather cool fermentation temp for something like that.

You can get a relatively clean tasting ale with the Chico strain (WLP001/WY1056/US-05) at ~68 degrees. You could replace any o-fest recipe with that strain. Personally I believe a cooler fermentation temp would still be better, and you really need to lager anything like this for at least a couple of weeks, if at all possible.

5256
The Pub / Re: Vibrams
« on: July 19, 2011, 09:19:07 AM »
Aw, I totally missed that too!  Funny!

Alright, play with this idea....what if...now just what if!  ...  you wore the vibrams inside of your regular shoes?  Would that be, like, the best of both worlds?


I have worn mine inside a spare pair of wet boots at the brewery. But, as far as wearing them inside a shoe - that would de-feet the purpose.

5257
The Pub / Re: what not to name your brewery
« on: July 19, 2011, 06:09:39 AM »
There's a local brewery that is opening (supposedly) here next year and they are going to call it "Salty Nuts".

Mmmmmm ....no thanks!

But, but, remember what you said you do to your mash in that other thread?  :D

Yeah, but that's a trade secret;)

5258
The Pub / Re: what not to name your brewery
« on: July 19, 2011, 05:09:43 AM »
There's a local brewery that is opening (supposedly) here next year and they are going to call it "Salty Nuts".

Mmmmmm ....no thanks!

5259
The Pub / Re: Vibrams
« on: July 19, 2011, 05:05:55 AM »
I ran 6 miles in them once at a 10 mile per min. pace...

Holy crap! I gotta get me some of these shoes!

Bwahaha! Too funny. I wish! But meant to say 10 min. per mile pace.

5260
Yeast and Fermentation / Re: WLP029 for American Wheat?
« on: July 18, 2011, 12:05:03 PM »
WLP029 would work well for a American Wheat. It should finish up in plenty of time. I pitch aaround 58 and ferment at aroun 62 and raise the temp up near the end to fully attenuate.

5261
The Pub / Re: My New Toy
« on: July 18, 2011, 09:46:40 AM »
I switched from WLP001 to US-05 for my IPA a few months ago and am ready to switch back. It is convenient to use but I can see why you have issues with it, sean. I just now started using WY1007 for my Alt and am going to try a few IPAs with it on the side to see how I like it.

5262
All Grain Brewing / Re: Traditional Bock Rostmalz replacement
« on: July 17, 2011, 10:21:18 PM »
Tom: I used the Weyermann Dark Munich blended with their regular Munich the last time I made a bock...  I use Best Malz now for almost all of my German grains, but I have not used the Best Dark Munich
Thanks!
Both Weyermann and Best light and dark Munich malts are ~7L and 10L.  Other maltsters can be up to 10L for their light and 20L for their dark.
My last doppelbock was all 10L Munich.
Cheers

All munich dopplebock = awsomensssss!  ;D

5263
All Grain Brewing / Re: Traditional Bock Rostmalz replacement
« on: July 17, 2011, 10:13:26 PM »
Just to back up a little, I may be wrong but I thought Rostmalz was some type of roasted malt, not crystal. I don't have JZ's book, so I know nothing about his recipe for a bock. I'd appreciate some clarification on the topic if anyone has it.
Keith, all I can find is that JZ lists it as Meussdoerffer Rost (200 ºL). From what I can find it seems as if Cargill distributes Meussdoerffer malts but I can only find the Pils, Vienna and Munich no Rost. Appears they used to have an internet presence at www.meussdoerffer.de but no longer.

Thats interesting. Sounds like some type of roasted malt such as Carafa. Carafa Special II is about 400L IIRC so that might be a sub if used at the right proportions.

5264
The Pub / Re: Vibrams
« on: July 17, 2011, 10:01:44 PM »
I love my vibrams!! If I could wear them everywhere I would. They need to make a dress shoe!!

majorvices - If they are hurting your wife's heal she needs to pay attention to her foot strike. She was probably a heal striker in normal sneakers and since they are highly padded it didn't hurt. With vibrams you need to run on the balls of your feet.

These shoes have pretty much taken care of most of my knee pain from running but it took me about a month to get to 4-5 miles in them due to needing to strengthen my feet and calves because of a change in my running mechanics.

Matt
GISBREWMASTER

She's not a heel striker. Just a little plantar pain that she gets. After she switched from running shoes to the 5 fingers a lot of her other foot issues went away. She swears by them now. Personally, I'm not 100% sold on street running in them. I do believe that running shoes try to make your foot more like a hoof and that we were not meant to be hoofed animals. Hence the 5 fingers do make sense on some level. Personally, I'd rather hike or trail run and for that activity the 5 fingers can't be beat. Of course, not all of you have hundreds of miles of trails out your back door - like me. I'm lucky!  ;D

5265
Beer Recipes / Re: Help me out: "Belgian Red"
« on: July 17, 2011, 07:49:10 PM »
Thanks for the help, guys! I can't wait to try it!

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