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 ... 357 358 [359] 360 361 ... 604
Other Fermentables / Plumb wine
« on: June 09, 2012, 03:05:03 AM »
I feel plumb dumb.

Beer Recipes / Re: Wooden Barrel Brewing
« on: June 08, 2012, 07:24:21 PM »
Just joshin' ya! I think a porter or stout would work better in a bbl way better than a German style. Maybe even a big RIS. I use a 5 gallon bbl once and I soaked and rinsed it several times in water to knock down the oak some. Then I aged a gallon of bourbon in it for 6 weeks, and even them I only needed 3 weeks time to get oak flavor. It was about perfect for my tastes. A 13 gallons will have an even greater service area so you may could have more time. Good luck and welcome to the forum!

Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 06:16:57 PM »
The pits.

And it's "plum" wine, unless it's perfectly vertical.  ;)

Sent from my iPad using Tapatalk HD

Plum eh? Who'd. Thunk it? ::) ;D

Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 04:55:43 PM »
The pits or the plumb wine?  ???

Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 04:36:06 PM »
Lol. I meant to type "cyanide" and it came out as "carcinogen". More coffee next time.  ;) so, any one ever make a plumb wine before? Thoughts on "grape tannin"?

Other Fermentables / Plumb wine
« on: June 08, 2012, 02:02:04 PM »
I have not made any homemade wine since before I started brewing. Don't really have a good wine making book yet but have decided to used this recipe.

Any thoughts? Tips? Better recipe? What about adding pits to the must? I know some pits hide traces of carcinogens.  All help appreciated.

Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 08, 2012, 12:25:44 AM »
Thanks, I'll remember that. Never knew that was the key.

All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 11:21:50 PM »
I ran a very small pro brew system (a little under 3 bbls) for about a year and batch sparge every batch out of it because at that size it was easier and never had a problem.

Beer Recipes / Re: Wooden Barrel Brewing
« on: June 07, 2012, 12:43:02 PM »
Also, if you are really a stubborn German boy you would most certainly not be serving a porter or stout for Oktoberfest. Just sayin'.  ;)

Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 07, 2012, 12:36:21 AM »
5.2-5.4 is the range you should shoot for for best conversion - note that this is assuming the mash is cooled to 60-70 degrees.

Ingredients / Re: Jasmine Rice in a beer?
« on: June 06, 2012, 05:12:10 PM »
I use lime leaves in my Belgian white and I find they go very well with that style of beer, I really like the subtlety of citrus they add. I tried jasmine in a beer (not the rice) and had to use a lot and the flavor was rather subdued - wasn't sure I really loved it in the style I used but it is something I plan to return to again at some point.

Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 06, 2012, 01:48:13 PM »
Acidulated malt is only used to adjust the pH. I doubt you would want to use it to add any tartness. I would go with yeast selection for tartness.

For pH adjustment I actually find it easier to simply use lactic acid or salts. Acidulated malt was basically invented by German brewers to adjust pH while keeping in bounds of rhineheitsgebot, since they would  not be allowed to add acid.

Beer Recipes / Re: Peaches anyone?
« on: June 06, 2012, 03:19:55 AM »
Everything I have read and heard says they are very difficult to brew with and that the flavor is hard to maintain through the finished beer. Supposedly apricots are the better choice.

Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 01:36:15 PM »
58 seems tobe the sweet pot on this strain for starting out. Be sure you ramp it up over 62 after a few days or it has a tendency to stall.

Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 03, 2012, 03:12:16 PM »
Really? I think it is very tart. Just don't enjoy the results from that yeast, and the tartness is part of my dissatisfaction.

Pages: 1 ... 357 358 [359] 360 361 ... 604