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Messages - majorvices

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Yeast and Fermentation / Cold crashing a weissbier
« on: July 17, 2012, 06:50:10 PM »
Interesting. I'm not a big fan of lactose in beer, personally, but I recon I can see where that would work.

Yeast and Fermentation / Cold crashing a weissbier
« on: July 17, 2012, 06:46:42 PM »
Lactose .... in a weissbier? Have to say, I've never heard of that one.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 03:53:47 PM »
Two words for ya major:

Tim Tebow   8)

Now that is always a fun topic to disagree about. :P

Yeast and Fermentation / Help my Kolsch finish fermenting
« on: July 17, 2012, 02:33:15 PM »
That's after "lagering" on yeast cake in better bottle for about 10 days after fermentation was finished, then straight to keg, added biofine, shook for carbonation and tapped the next day.
No racking between biofine and shaking for carb?

Nope. But I left almost all the yeast behind in the primary (careful racking). It was only slightly hazy when I was racking. And, of course, I poured out the first pint and a half of yeasty beer from the keg.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 02:31:18 PM »
I should add I guess I can see how my adamant posting on the topic could be taken the wrong way. I'm just having a bit of fun conversing right now. But I'll back off.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 02:25:32 PM »
I'm not stressing, I just think it's a good conversation. ;) Am surprised to see such a range of feelings on the topic. I figured there would be a lot of talk on the topic when I posted it. Did not figure there would be as much defense of what I consider arrogance and assumptions.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 01:43:04 PM »
i didn't catch anywhere where "that guy" critiqued the brewing, the quality, the flavor etc.  merely a statistic associated with the brew. or even less the style. 

one doesn't need to be a professional painter to know that the white you were expecting isn't the red that came in the can. 

not everything sn brews is worth drinking

1) a 1.083 IIPA is out of style guidelines??? It's hard for me to express his attitude over the internet, I recon. Condescension is rarely a heralded trate.

2) And did you read my description of the brew? It fits perfectly within the style!

3) And your point is? Just because you don't find a particular beer to be "worth drinking" doesn't mean the brewery doesn't have a good monetary reason for making that beer. It's not always all about what the beer snobs like to see in bottles, it's about what sells as often as not. Maybe you don't really get the full grasp of why Sierra Nevada sells the beers they do. Maybe your favorite IPA recipe would cause them to lose money.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 12:20:33 PM »
Nateo, are you being purposely obtuse??? Have you bothered to read any of my posts about the subject? I certainly never said I didn't want feedback from my product. I get plenty of it. If you had bothered to read or perhaps attempted to comprehend the gist of this thread I simply can't understand how you could be taking such a position.

I just don't get it. Obviously criticism is good, but 1) There's a time and a place for it and 2) Don't assume you can do it better, especially when you haven't brewed anything over a 10 gallon batch before and 3) TRY THE F'ING BEER FIRST!!!!

The whole point of this thread is the outright arrogance of some people who make too many assumptions based on their own delusional abilities. Just because you can brew a 10 gallon batch of excellent  SNPA clone doesn't mean you can walk into Sierra Nevada and rival the brewers there.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 02:59:48 AM »
"that guy" HADN'T EVEN TRIED THE EFFIN' BEER!!! People are so quick to pass judgement and give advice on beers they haven't even tried. That just kills me. STFU, drink the beer, then discuss.

On this website, every day, there are at least a hundred people who give advice on a hundred beers they haven't, nor will ever drink. If you want to cut down the number of people who can provide commentary on beers to only those who have tried said beers, we might as well shut down the whole AHA forums.

But we get to see the recipe and can make judgments based on our personal and collective experience. Big, big, BIG difference there. I can tell if you have  5 lbs of crystal malt in an extract beer and you are waisting all you amarillo hops at the 60 minute addition that you are headed the wrong way. ;)

Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 16, 2012, 10:43:47 PM »
10 ml of Biofine clear A3 and my last kolsh dropped close to crystal clear in 24 hours.

That's after "lagering" on yeast cake in better bottle for about 10 days after fermentation was finished, then straight to keg, added biofine, shook for carbonation and tapped the next day.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 09:25:13 PM »
I guess it was insulting, but mostly I just thought it was stupid. But no apologies necessary. It's cool.

Let me put it another way, I met Rob Widmer at NHC and I walked up and shook his hand and told him how much of the specialty beers they were serving at the NHC were extremely delicious (and, they were) and how I enjoyed seeing old pictures of his brewery because it reminded me of the stuff I was brewing on now (home made, much of it) and thanked him. I didn't go into telling him that I thought he should call his "hefe-wezien" an American Wheat beer or that, no, I don't enjoy many of the mass produced beers he ships across country. The guy has a successful business, way more successful than mine. Who am I to walk up and criticize him?

The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 08:54:13 PM »
I just brewed it again yesteerday, it'll be ready in 3 weeks or so. Ya'll come. ;)

The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 08:32:26 PM »
I might point out again that the guy hadn't even tried the beer.

The Pub / "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 08:30:46 PM »
Come one, guys. I don't think I have to spell it out any more than I have already. The implication seemed to be that our IIPA was not brewed to his specifications. (It's a 1.083 beer brewed primarily with 2 row, 5% sugar and 5% cara-vienne with a huge amount of centennial and columbus at WP and dry hopped with another equally large charge. At 7 bbls we use 29 lbs of hops before dry hopping. It's also one of our most sought after beers.) All I am saying is, have a little respect for the guys who have put it all out on the line. Try not to act like a "know it all". I think it is safe to say that since I am on this forum and the pro-brewer site everyday that I am not afraid to gather knowledge.

Yeast and Fermentation / New Wort over an active yeast cake
« on: July 16, 2012, 02:22:20 PM »
You don't need a starter if the slurry is fresh. That's the beauty of yeast harvesting.

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