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Messages - majorvices

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All Grain Brewing / MOVED: IPA critique
« on: August 13, 2012, 12:42:12 PM »

Ingredients / What type of yeast should I get?
« on: August 12, 2012, 09:07:45 PM »
OP:  I think your best all around yeast to keep on hand is US05.  I always keep a pack or two of that yeast on hand just in case of an emergency situation.
+1 on US-05. Best all around yeast for ease of use, especially for noobs.
Or S-04 if you want your beer to clear well.

Anyone try the new Danstar BRY-97 yet? This is supposedly a more flocculant Chico strain. If this is true and it doesn't give that sour flavor that I've been getting from Nottingham, then it may replace US-05 for my go-to dry yeast.

No, but I'll look for it now. Thanksd.

I'm not a big fan of Nottingham or S-04

The Pub / Re: What is your Bench?
« on: August 12, 2012, 01:26:45 PM »
A few friends of mine from the newspaper I used to work at had a push up contest a few years back with some money on the line and I won with 115 push ups. I was pretty proud of that. Had a month to train for it. I could easily do 35 now, maybe 50.

I used to be able to do 30 chin ups only a few years ago. Now I can get at least 15 Maybe 20 on a good day after a strong cup of coffee.

wife got home from Arizona yesterday after being gone for a month. I had good intentions to get up and see the shower but I was busy.

All Grain Brewing / Re: Hefe sulfur
« on: August 12, 2012, 01:20:20 PM »
I disagree that sulfur ages out. It will out gas in the glass once it is poured, but it will not age out. One trick I have found that works well is to run the beer through a piece of copper when racking. This takes away a lot of the sulfur. Or, of course, you can bubble Co2 through the beer but it will also strip away a lot of the beers aromatics.

Sulfur is generate by the yeast and I have had problems with certain wheat beer strains, but I wonder if there isn't something about the wheat malt itself that causes the yeast to generate the sufur. I always add a good nutrient now to my wheat beers and that seems to have taken care of the problem.

The Pub / Re: Spider in living in woman's ear canal! Fun pet story!!
« on: August 11, 2012, 06:55:09 PM »
Thankfully, I'm not old enough. But thanks for the info, gramps!  :D

Kegging and Bottling / Re: Inconsistent Carbonation
« on: August 11, 2012, 01:30:52 PM »
My bad. I shouldn't ever post until I have had at least one cup of coffee.

Kegging and Bottling / Re: Inconsistent Carbonation
« on: August 11, 2012, 12:40:53 PM »
How do you sanitize/clean would be a second (or arguably first) question.

If some bottles are perfectly carbed and others are gushers but none are every under carbed I would suspect contamination.

If some are undercarbed I would lean towards insufficient mixing of the priming sugar.
^^^^^^^^^ Beat me to my answer.

Or it could be that you are not mixing the priming sugar well. Either one could cause your problem.

Awesome shot, Carl. I'm setting my alarm to get up at 4 AM tomorrow AM with my two boys , 9 and 14. It was over cast last night/early this morning. Hoping for clear skies today/tonight/tomorrow AM.

The Pub / Re: Spider in living in woman's ear canal! Fun pet story!!
« on: August 11, 2012, 12:34:29 PM »


But was it named Boris?

100 points for Who reference!

First thing that came to mind!

Meaty Beaty Big and Bouncy. Need to listen to that album today! Thanks!!  8)

Most saisons use a majority of pils malt. If you use pils malt you may want to do 90 min. boil to alleviate concerns of SMM which is the precursor to DMS. SMM, which is prevalent in Pils malt due to the low kilning temp., can turn to DMS aand cause vegetable flavors which are unpleasant. OTOH if you chill quickly enough it may not be a concern at all.

I personally boil all my recipes for 90+ minutes AFTER I see the hot break, which is the egg drop soup you will see in most beers, most prevalent in worts with lots of pils malt (assuming your pH is right). This is the way I personally dial in my effieciency.

Ingredients / dark malt in saison
« on: August 10, 2012, 06:06:16 PM »
And the candi sugar! Or at least special B. That caramel raisin and dark fruit quality is what makes a dubbel, for me anyways. Saisons are dry and peppery and can have a citrus fruit quality like you said. But if you use a saison yeast on a dubbel recipe (with candi and/or special B) it will strongly resemble a dubbel. Hell, I made a doppelbock one time with generous amounts of special B and it resembled a dubbel.

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