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Messages - majorvices

Pages: 1 ... 356 357 [358] 359 360 ... 594
5356
Going Pro / I don't miss homebrewing
« on: May 06, 2012, 04:41:02 PM »
Lol! I'm so dumb. I get it now, too many helicopters in my area. ;)

5357
Going Pro / Re: Where can I buy Kegs Whole Sale?
« on: May 06, 2012, 07:14:06 AM »
I'd highly recommend http://www.plastickegs.com/ - you can't beat the price even for used. The only issue I have with them is that about one out of twenty is a leaker, but they will replace those.

5358
Going Pro / Re: I don't miss homebrewing
« on: May 06, 2012, 07:08:40 AM »
Growing barley? Malting? Huh???

5359
Beer Recipes / Re: Kolsch
« on: May 06, 2012, 07:06:58 AM »
+1

5360
Beer Recipes / Re: Kolsch
« on: May 05, 2012, 02:03:33 PM »
If you can get organic mittlefruh use that. Highly doubt you wil be disappointed.

5361
Going Pro / Re: Another view about commercial Nano brewing.
« on: May 05, 2012, 08:37:10 AM »
Insane people.

5362
Beer Recipes / Re: Kolsch
« on: May 05, 2012, 08:36:08 AM »
Yeah, I don't really care for the select much. They have similar characteristics but the Spalter tastes better. I ordered a shipment of spalter from Hop Union last year and they sent me select. I bought a bunch of it and it took 6 months to go through it. As soon as I could I switched back to the spalter and my alt tasted much better to me.

5363
Beer Recipes / Re: Kolsch
« on: May 05, 2012, 06:00:58 AM »
I love spalter for my alt, hallertauer cultivar for my kolsch. Spalt to me is a more "sturdy" hop. You probably want something more delicate for a kolsch. That's why I like the crystal, it's very delicate, especially for an American hop. I do all FWH crystal and a smal aroma addition at WP.

5364
Yeast and Fermentation / Re: Which yeast?
« on: May 05, 2012, 03:52:10 AM »
Glycerol production during fermentation will vary according to yeast strain and fermentation conditions.  The more there is the fuller the mouthfeel.  It may be something else, but this could be the reason for the difference.

I figured some smart person would chime in with at least part of the answer. ;) now, how does one control glycerol formation, or is it totally dependent on yeast strain?

5365
Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 07:44:33 PM »
FWIW Nateo, I think you are 100% correct and I think it is mostly yeast driven. Some beers ferment out super dry but the yeast flavor makes them taste "fuller" than they are according to our methods of measuring. I really don't know what the chemistry is behind it but I do find it interesting.

5366
Beer Recipes / Re: Kolsch
« on: May 04, 2012, 07:13:49 PM »
Oh, and BTW, crystal hops are my favorite for this beer. That or all mittelfruh. I really like doing FWH crystal on my kolsch. Aim 25-30 BUs.

5367
Beer Recipes / Re: Kolsch
« on: May 04, 2012, 07:08:26 PM »
My understanding is that most kolsch uses 100% pils malt. A few may use some wheat but it is a very few. I'm not sure how many add Munich or Vienna, but the point of the beer is to make it very straw pale, so why would any of them add it? Don't get me wrong, I like a little wheat and Munich in mine sometimes .... I'm just sayin'.

The real key to this ale is the yeast. Wlp029 and the wyeast2565 are both excellent kolsch strains IMO. The difference being mainly that the wyeast strain seems to do better at cooler temps but the wlp029 is much easier to clear. The wyeast strain can be a b**** to clear. I think I prefer the wlp029 mostly because of that - you can get a crystal clear product with a little fining and no need to filter in a fairly short tme. And it tastes great.

5368
Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 04:20:29 PM »
difference is, different people have different perceptions. ;)

5369
Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 04:16:50 PM »
Sure, if your talking about perception. That's entirely subjective, though.

5370
Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 03:43:03 PM »
With the French saison strain I regularly get 95% aa with zero sugar. I do perform a 2 hour mash at 146-148.

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