Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - majorvices

Pages: 1 ... 351 352 [353] 354 355 ... 400
First off, welcome to the forum! I will admit that I did not read your entire post but let me try and help from what I have gatrhered.

First off, Co2 should make a beer taste drier, not sweeter. The more carbonation the drier the beer should be perceived. This would make sense, except you said the beer tasted flat first, then got "sweet" as it carbonated. Which is oddm because this is backwards. It could be that you are picking up some oxidation which is giving you this perceived off flavor. Or, perhaps this "sweetness" is more like butterscotch? That would be caused from diacetyl which can be brought on by a  number of things, usually fermentation issues. But if the beer tasted fine in primary and secondary the it could be caused from either oxidation or an infection.

But, since it is really hard to pin point exactly what is going on here let me give you a few pointers.

#1) You don't really need to secondary a beer that is going to go into a keg. The keg itself acts as one big seocndary, only better = because you can purge the o2 with co2. When you tap the beer you ca blow out the initial yeast and not worry about seocndary (or transfer into another keg off the yeast via a jumper). If you insist on using a secondary use a keg. 100xs better than a glass carboy.

#2) Co2 is Co2. It tastes the same whether it comes from force carbonation or natural. Try simply hooking your beer up to the co2 at ~12 psi and letting it sit at serving temps for 5 days. It will balance out and be pefectly carbonated. Using sugar is fine but you could run into inconsistencies. Hooking up to co2 and carbbing that way guarantees perfect carbonation every time.

#3) Look at the off flavor trouble shooting guide here: and see if you can more accurately identify this "sweetness". If "sweetness" it actually is it may be you priming sugar not fermenting all the way. Haard to say.

The Pub / Re: Completely pathetic or completely AWESOME?
« on: April 14, 2010, 08:50:57 PM »
All those bottles look to be expired. Better send them to me so I can dispose of them properly.

All the more reason to open a brewery, see?  ;)

The Pub / Re: Favor
« on: April 14, 2010, 04:50:30 PM »
Well, I'll be spending the night at the hospital tonight to give my dad a break. But I fully expect a full recovery soon. I will be bringing a few beers down there for the evening.  ;)

Are the federal laws the same across the US?  Have you found that you are jumping through more hoops with the TTB or State and District groups?  TTB requirements are the same regardless of which state you are in, correct? 

TTB is the same across the nation. All they care about is collecting their money and they want to make sure they understand your output so that you aren't going to fudge any #s. The reason it takes so long or can be so difficult is because, simply, they can.

Our local regulations are pretty strict. There are some laws on the books that are unbelievably stupid. For instance, if you want to open a brew pub in Alabama it has to be on a location that once produced beer legally before. Which is why there are only 3 operating brew pubs in Alabama.

We are trying to change some of these antiquated laws now through the Free The Hops organization.

I can't tell you exactly how much more difficult the local officials are going to be because we just started dealing with this stuff. We are using an architect to design the layout of the brewery to fend of changes from the Health Dept. and Building Inspector. Not cheap, but worth it in the long run.

Huntsville, AL

And, it's like it never ends. This is an email I got from one of my partners today....

".... I will bring the app to our meeting, but basically we will all have to do an FBI and ABI background check. There is a $1000 manufacturers fee, as well as a $400 warehouse fee, and $100 worth of application fees..."

And FBI background check. Now I hope they don't need to know about that time at Ocean City, Maryland!  ::)

I am in the process of opening a nano brewery right now and I'll let you know if it was worth it or not in about a year. ;) I can tell you right now, it's been a big PITA thus far just dealing with all the bureaucratic bulls***. There are literally hundreds of hurdles to jump through and thousands of dollars that must be laid out before you can even brew your first pint of beer. For instance, before you can submit your TTB application you must provide a layout and before you provide a layout you must have a place to brew so you must lease or buy a facility before you can even submit your application, and the application can take 2-4+ months to be processed, so you will be paying rent while you are just sitting there waiting to brew. Also, if you make just one mistake on the application (eg: you don't use BLUE ink) you have to file again. And that doesn't even begin to include the local regulations (we have to have a trap at the street so the city can come by whenever they want to see what we are dumping in their sewer system.)

I suppose that if it would be easy damn near every one would do it.

That said, I am super excited about actually getting to brew for (what I hope will be) a living. I do agree with the 7bbl system necessity. You really need a 7bbl system before you can really make any money.

All Grain Brewing / Re: Monster Mill Questions
« on: April 13, 2010, 09:33:25 AM »
I have the MM 3 2.0 and I tried malt conditioning on it once and it was really difficult and IMO totally not worth the extra effort. Not sure if it would work better on the smaller mill or not. I suppose if I had an extremely powerful motor it wouldn't be a problem. As it is I have a fairly powerful hammer drill.

The Pub / Re: Favor
« on: April 13, 2010, 08:50:49 AM »
Thanks all. She is actually doing much better today. I am sitting up at the hospital with her all day so my dad can get some work done. She's not out of the woods but has made some big improvements since yesterday. The hospital has public wireless - glad I brought my laptop!

Yeast and Fermentation / Re: Yeast Washing 101
« on: April 13, 2010, 08:48:49 AM »
3-4 for me. Sometimes I also just collect the slurry and make several starters off that slurry on my stir plate.

Yeast and Fermentation / Re: unmalted wheat in NON Belgian recipes?
« on: April 13, 2010, 05:27:03 AM »
Most of the flavor comes from the yeast (and spices). The unmalted wheat is mostly for mouthfeel and body.

Yeast and Fermentation / Re: Yeast Washing 101
« on: April 13, 2010, 05:26:05 AM »
Yes, I'm a huge proponent of reusing yeast. Just not washing yeast.  ;)

The Pub / Favor
« on: April 12, 2010, 06:02:35 PM »
Keep my mom in your thoughts, and if you pray, keep her there too. She's in the hospital and having a hard time pulling through. Thanks!

The Pub / Re: OK homebrewers, where should I live?
« on: April 08, 2010, 10:07:36 AM »
It gets way too damn hot in the south, too. Way too damn hot. My only real complaint besides red necks. But you find them everywhere.

Pages: 1 ... 351 352 [353] 354 355 ... 400