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Messages - majorvices

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5281
The Pub / Another bad day
« on: April 11, 2011, 11:40:41 AM »
Came in today to discover one of my freezers (that holds my 42 gallon fermenters) had died and my IPA was fermenting at 84 degrees. Then I walk into the cold room and someone had unplugged my 3 bbl fermenter (it has a heat wrap around it along with insulation), and that IPA was all the way down to 52 degrees. I'm pretty sure I can bring the 3 bbl batch of IPA back as the yeast hadn;t flocculated and the beer was still fermenting. But the other batch ... damn. Just sucks.

5282
General Homebrew Discussion / Re: Back of the Tongue Bitterness
« on: April 10, 2011, 04:20:22 PM »
Two things come to my mind. 1) Over Carbonation. An overcabronated beer enhances bitterness and makes a sharp bitterness bite. 2) The mineral content of your water. If you water changed suddenly, and you are used to putting, say, 10 gms of Calcium Sulfate into your mash, that can mess your bitterness us big time depending on what has changed in your water.

My water changes constantly, which makes like some what difficult.

5283
First off, I drink almost 100% "commercial beer now "technically".  ;)

But when was homebrewing I rarely bought beer, except of course stuff that I wanted to try or that I really love (like orval or other belgians). That said, I would sometimes drop $200 bucks on commercial beer in one sitting at a decent beer store on stuff I wanted to try or stuff I just had to have again. but now I just can;t afford that. (Oh, the irony! Its killing me!  :P). But mostly I just drank (and drink) my own beer. Rarely do I have to stop by for a six pack of something to drink while I'm grilling on a friday night.

5284
Hey Major......Interesting approach. However, I'm thinking that you're going to have to leave a lot behind in the primary unless you tip it significantly. In which case it will stir up the sediment quite a bit. However, by the time you've drunk up the top part (wow, that's one looong pull), you probably won't be disturbed by a little sediment in your beer. In fact, you're likely to be so trashed out that you wouldn't even notice.


He uses conicals, Mark, so all he has to do is lay down and open the valve...:)

Don't kick me out of the club just yet! I still ferment in carboys and better bottles quite frequently.  ;)

5285
This was addressed by John Palmer in Ask the Experts.  If you're an AHA member you can read his entire answer at http://www.homebrewersassociation.org/pages/lets-brew/ask-the-experts/john-palmer . Here's an excerpt...

"Therefore I, and Jamil and White Labs and Wyeast Labs, do not recommend racking to a secondary fermenter for ANY ale, except when conducting an actual second fermentation, such as adding fruit or souring."

To go one step further, I don't even recommend bottling or kegging or packaging the beer in any manner. Just drink straight from primary fermenter, preferably in one big, long gulp as is not to stir up the sediment too much.

5286
General Homebrew Discussion / Re: Dumping Beer
« on: April 08, 2011, 03:39:00 PM »
Spruce ... maybe. I've had some decent commercial examples though never had a successful homebrewed version. Peated malt though, that's a dumper. No matter what percentage you use. Nasty stuff.

5287
General Homebrew Discussion / Re: Dumping Beer
« on: April 08, 2011, 08:23:30 AM »
What I also meant do you have any superstitions? Any humorous view points on hr subjectr

I have had no problem dumping in the past.

you can only polish a turd for so long. eventually you'll realize it's just a nice looking piece of poo

The only requirement is find a creative way to dump


5288
General Homebrew Discussion / Re: Dumping Beer
« on: April 08, 2011, 03:43:59 AM »
There's no shame in dumping beer. The shame is in drinking bad beer or trying to pawn it off on someone else. Even beer that is not infected can turn out bad, failed experiments in techniques and ingredients and such. As denny likes to quote "you only have one liver, destroy it wisely."

5289
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 07, 2011, 06:19:54 PM »
Yeah i was expecting for people to take a while to respond.

And to respond to one of the first messages. I am making this batch for my buddies birthday in june because he asked me to.

Kegging and carbonating my own urine would be easier but i dont think he would enjoy it.

I ended up going with...

6 punds of Extra-light DME
1.2 oz Tettanger hops for 60 min
.2 oz tettanger and saaz for the last 15 min
and bohemian lager yeast Wyeast 2124


So far it seems really dark I was thinking of cutting back 3 pounds of DME and subbing something like rice solids does anyone have any suggestions?

So we did in fact not scare you away?  Cool!
I don't see much Mexican about your recipe, but I bet it makes good beer.

agree,  but did he bother to read the rest of the thread? All the info he needs is there. A, FWIW, if you can;t maintain 48-52 steady fermentation temps I'd recommend going with a clean fermenting ale yeast (as was mentioned as well in the thread.)

5290
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 07, 2011, 04:42:00 PM »
Corona gives me a headache.  I've always liked an occasional Negra Modelo with some green enchiladas if that's what is available.

I can literally drink 4-6 coronas on the beach and barely catch a buzz. Certainly no head ache. those types of beers I don't normally gravitate too - but the best beer I ever tasted was the Miller Genuine Draft I had on the way back from a 4 day, 3 night back packing trip. It was ice cold, the only thing available, and delicious. I drank two of them, one right after the other and started working on my third before I lost my taste for it. but that first bottle was delicious.

On my last back packing trip I was really thirsty for a beer. I told the guys around me I would have even drank a coors light had someone offered me one. Then I took a swig of my filtered branch water and declared that coors light was actually lighter tasting than that. :P

I guess the point of the matter is that just about any beer has its place at certain times. I absolutely love Orval, but you won't catch me guzzling one after spending three days out in the woods without any beer. Nor would you catch me drinking one at 10 am on the gulf of mexico. But you will absoluetly find me drinking one on christmas morning/afternoon after the kids are done opening preasents (tradition.)

I should point out that 99% of the time I drink IPA when I am thirsty for a beer. Like now.  ;)

5292
General Homebrew Discussion / Re: I've never had a Kolsh
« on: April 07, 2011, 07:46:44 AM »
I can get mine pretty damn clear with WLP029, a tsp of gelatin and 2 weeks lagering./


5293
Ingredients / Re: Simcoe Hop /Shortage? When is 2011 Crop due?
« on: April 07, 2011, 06:49:39 AM »
I have been slowly dropping the simcoe back in my IPA as my stock dwindles. Real bummer. I was told that I may have a hard time contracting any next year. Amarillo as well. Too bad for me because I probably could have gotten in on contracts last year had I known any better.

5294
The Pub / Re: Smoke on the Brewery
« on: April 07, 2011, 06:30:54 AM »
Bummer. Must've been a bad day for brewers yesterday. I burned the hell out of (or more likely, into) my foot yesterday disconnecting a hose. Peeled several layers of skin right off my big toe. I'll make sure I have my boots on next time. Lesson learned.

5295
Commercial Beer Reviews / Re: Orval - disappointed
« on: April 07, 2011, 05:28:28 AM »
It's an absolutely spectacular beer.  But you have to enjoy the taste of Brettanomyces.  Brett is variable, and you have to be able to appreciate the range of flavors it can produce.  It shouldn't be solventy.

Absolutely this^^^^ - if you are unaccustomed to the flavors of brettanomyces it can be shocking to the taste buds. The longer it ages the more the brett comes through. Have to admit, though, I never have had a bad bottle of Orval. One of my favorite beer. Period.

One thing I would recommend. Don't bring expectations to the table when trying belgians. Let them taste the way they tastes.

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