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Messages - majorvices

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5371
Going Pro / Re: Professional Brewing texts that you use
« on: December 24, 2011, 10:39:20 AM »
If you are looking for a book that teaches you the more technical aspects of pro-brewing, such as heat exchanger sizing, glycol system configuration, CiP procedures, etc, etc, etc. Good luck. I have never found a book that covered such topics. What I have done is relied on Cooling and Heating guys, electricians, chemical guys and engineers to point me in the right direction.

There are a few books that are written more for the pro brewers. New Brewing Lager covers a lot of things such as how to read a malt data sheet, etc.  "Yeast" by CW and JZ is geared more for the pro brewer than the hobbyist IMO. Many of the "style guide series" focus on aspects of pro brewing including showing recipes in bbl sizes as well as homebrew sizes.

5372
All Grain Brewing / Re: toasty flavor
« on: December 24, 2011, 06:49:07 AM »
Brown malt is a good choice. But I highly recommend the pale chocolate as well. This is one of Jamil's "secret" malts for adding depth and toastiness to a beer.

5373
The Pub / Re: Blargh
« on: December 23, 2011, 08:41:34 PM »
OMG I know what you mean. It's like FREEZING here. Like, 48 degrees almost.

5374
All Grain Brewing / Re: toasty flavor
« on: December 23, 2011, 10:32:58 AM »
Just a guess: Pale chocolate. That is a malt that gives a nice toasty flavor.

5375
Ingredients / Re: help me choose hops
« on: December 22, 2011, 12:45:08 PM »
Gary Glass and I have formed a Fuggles Haters Club....;)

This maybe why I prefer them in darker english style ales, where their contribution is much more subtle. Never cared for them in pales. I think they work well with dark beers though. Something about the "woodiness" or "dirtiness" goes with roasted malt.

And, FWIW, if "dirty" and "woody" are not synonymous with "earthy" I don't know what would be.  ;)

5376
Yeast and Fermentation / Re: Secondary yes or no
« on: December 22, 2011, 07:16:28 AM »
If you keg there is really no need to use a second carboy as a secondary. The keg serves as a far better secondary (or bright tank) because you can purge it completely with Co2. You can then either blow the yeast out through the dip tube or, if you want to be sure the beer is completely clear so that the sediment doesn't stir up when you move the beer, rack the beer to another keg via a jumper. A shortened dip tube on the secondary or bright tank keg can help you leave the yeast behind.

If you bottle I can maybe see why a carboy secondary can be useful because you can leave a lot of sediment behind, but be aware that by using a secondary and bottling you will be racking the beer up to 3 times (ones to the secondary, once to the bottling bucket and then once to the bottles) so you will most definitely be picking up some oxygen and potential contaminants.

OTOH as others have mentioned you can get the beer really bright by cold crashing on the yeast cake and racking directly from primary to bottling bucket. But there are a good share of homebrewers who don't have the cold storage space to cold crash 5+ gallons of beer.

As far as yeast stripping the hop oils and aroma, it is best to dry hop once the yeast has flocculated. But you can always just add more yeast or crash the yeast in the primary first and then add the dry hops. I don;t understand why the yeast cake would affect hop oils or resins. My understanding is it is the yeast floccing out that drags these oils out of suspension.

5377
Ingredients / Re: help me choose hops
« on: December 22, 2011, 06:52:41 AM »
To me Fuggles is more earthy and herbal which suits itself well with darker ales and EKG is a bit more grassy which suits to lighter english styles. I'm afraid I'm not much help with the others. For English pale ales and IPAs I prefer a blend of Challenger and EKG.

5378
Going Pro / Re: Filtering levels and methods
« on: December 21, 2011, 01:22:47 PM »
Better take a deep breath.  :P

5379
Ingredients / Re: Best Pils Malt Questions
« on: December 21, 2011, 11:04:40 AM »
I was scared when I switched from Wyermann to Best but I like Best better.

5380
Going Pro / Re: Filtering levels and methods
« on: December 21, 2011, 10:11:12 AM »
Having the good fortune to have tried a few of Keith's beers, I can say that whatever method he's using works!  They were bright and clear as well as absolutely delicious!

Gonna be hard to get a better endorsement than that!  ;D

5381
Going Pro / Re: Filtering levels and methods
« on: December 21, 2011, 07:03:27 AM »
around 40 ml.

5382
Going Pro / Re: Filtering levels and methods
« on: December 21, 2011, 05:45:25 AM »
I have never heard anything positive about the canister filters. Plate filters can be a PITA. I have totally eschewed filtering. I have single walled bright tanks that are held around 36-38 degrees. I use a product called Biofine Clear A3 (it's vegan, if that means anything to you) and add it to the bright tanks after a yeast dump. the BFCA3 drops the beer brilliantly clear, so much so that I have had to back way off on my IPA because it was stripping out all the hop flavor and aroma.

I know Thirsty Monk filters, but I would recommend trying to avoid it if at all possible.

5383
The Pub / Re: Tough job
« on: December 21, 2011, 05:34:02 AM »

Sounds really good!  What a business you are in, cheers to the explosion.
I bet we could all could drink pallets of that stuff.  Srsly, all in sincere constructive pointers.

Wow, it truly is amazing the amount and diversity of crafty brew offerings
across this reborn brewing nation. 8)

Happy holidays and good luck.


Thanks man! This year is going to be lots of fun because we are putting in place a 10 bbl brewery (with a 15 bbl MT and BK for high gravity beer!  :D) and I am keeping my current system online so I will be able to run anywhere between 1bbl and 2.7bbl batches on the side, which I plan on doing every week or every other week depending. Lots of pilot batches, can't wait! Keeping that homebrewing spirit!

5384
The Pub / Re: Tough job
« on: December 21, 2011, 05:06:23 AM »
Meh, I only ended up drinking about a pint and a half. I suddenly remembered it was Tuesday and I had to take my son to cub scouts. Nap.was nice though.  ;)

Oh man... just when I was really enjoying our antagonistic forum positions, you had to bring Scouts into it.
I have great respect for a parent who allows their son to be a part of Scouting.  If it works for your son, there is not much that is better. I highly recommend becoming a Scout leader.  It's even better than being a Scout.

Tuesday nights are when we meet too.

As a firm believer in the K.I.S.S. philosophy.  I suggest "weazish."

I was Senior Patrol leader in troop 60 in Shiremanstown PA. We met Monday nights.  ;) was only one merit badge and my eagle project away from getting my eagle. I so regret not doing that. But I had a reputation as a partier to uphold and didn't want my name in the paper.  ::) So stupid, kids are.

I'll probably volunteer as an assistant leader when he is in Boy Scouts. But I'm going to kick back for the cub scout years. I have too much on my plate right now as it is.

5385
General Homebrew Discussion / Re: Alt suddenly tastes like aspirin
« on: December 20, 2011, 05:23:02 PM »
When you walk in and find your 100 lb tank of Co2 is empty the day after you put it on you get pretty good at finding leaks.  ;)

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