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 ... 356 357 [358] 359 360 ... 591
Going Pro / Re: I froze my Mizer.
« on: April 25, 2012, 06:34:53 AM »
Are you renting or did you buy the tank? How much does it cost to have it filled?

The Pub / Re: Exploding keg kills Redhook Brewery worker
« on: April 24, 2012, 02:18:02 PM »
That's awful! I can't understand how in the world that could have happened.

my first homebrew kit  was a christmas present from my mom. I was actually disappointed it wasn't a Mr. Beer kit at first. ???

General Homebrew Discussion / Re: Coors Light Iced Tea
« on: April 24, 2012, 07:08:06 AM »
Their commercial should have someone doing the "nestea plunge" but flat on their face an don concrete.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 24, 2012, 06:18:54 AM »
I believe it forces it to boil at a lower temp, that's the point. I remember reading about them a little but know very little about them.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 11:40:10 AM »
I doubt they take any hardness out. My water is not super hard anyway. I change them every 3 months or so.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 10:23:51 AM »
So, you are saying that the average beer you have had from local breweries sucks and this one was a little better than those?  :o ;)

All Grain Brewing / Re: No head!?!?
« on: April 23, 2012, 10:22:26 AM »
+1 to Ron's link, a healthy fermentation is often the key to good foam, but I wonder if the combination of possible pH being off and not having a good hot break due to the lack of a proper boil could cause head forming problems?

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 09:36:50 AM »
I thought you said their beer was "above average"? I'd never fault a brewery too hard for being a solid B. Regardless, maybe it wasn't their water that made the beer less than your expectations warranted. Perhaps it was their recipes. Or perhaps it was just your tastes.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 08:30:13 AM »
That's my experience as well, at least on the smaller breweries.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 23, 2012, 07:21:36 AM »
I tried the slaked lime thing a couple times but it was just easier to pick up RO water from the grocery store. On the commercial level all my water comes from an tankless hot water heat (dough-in and sparge) and that convenience trumps water softening. I brew styles that match my water, generally, and use salts and acids to adjust for pH, but I'm not going to be able to do much else about the water for a couple years.

Extract/Partial Mash Brewing / Re: Agave Nectar Wheat Beer?
« on: April 23, 2012, 04:28:07 AM »
It's going to depend on how much you used. If you just used one (12 oz?) container in 5 gallons it probably won't be very noticeable. I used some in a beer once but I definitely didn't add enough because it provided no flavor at all.

General Homebrew Discussion / Re: Swift kick to the nuts!
« on: April 22, 2012, 11:32:44 AM »
DMS is normally caused from using pils malt and not boiling long enough, or boiling with a lid on. If you use pils malt it is  a a good idea to boil for at least 90 minutes.

Diacetyl will depend on a lot of factors. It is generated during fermenentation but the yeast tend to clean it up after the other forms of nutrients are gone. Some strains throw more than others and some strains do worse job of cleaning it up than others. strains that are highly flocculative tend to not clean up the diacetyl. Pitching warm can also be a factor in dicetyl, especially pitching warm and then cooling the active fermentation. diacetyl can also reform in the finished beer if it is oxidized during racking. It can also be from contamination.

Going Pro / Re: Brewers have all kinds of beliefs
« on: April 22, 2012, 10:58:27 AM »
I was talking to a fellow commercial brewer the other day and I mentioned the fact that it would be nice to make a kolsch but that you really needed at least part RO water to brew one properly (at least with our local water). He said to me that, yeah, if you are trying to win BJCP medals that's important but if you are just brewing for the public you just get it as close as you can. I didn't completely agree with him but I do see where he is coming from.

As far as the whole house filter goes, we use three whole house filters in a daisy chain. we will move up to a professional system eventually but can't right now. we have tested our water and no chlorine shows up on the test.

I'd love to go with some RO system but they are expensive and I have never really been comfortable with the amount of waste water they generate.

Going Pro / "The Grand Timeline"
« on: April 22, 2012, 07:38:52 AM »
I was only trying to point out that water is cheaper.;) seriously, I am surprised that you offended by my comment. Wasn't my intention. And I'm not complaining about my business. I'm trying to give people who want to go pro an insight. I believe I have stated several times that "I love it".

Also, I think you missed the point where I said breweries and brewers were often struggling to survive. They charge what they charge to simply stay in business. They can't give it all away (though they certainly give lots of it away). But enough, I will not comment in this thread anymore.

Pages: 1 ... 356 357 [358] 359 360 ... 591