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 ... 359 360 [361] 362 363 ... 596
Going Pro / Re: Another view about commercial Nano brewing.
« on: May 03, 2012, 03:38:44 PM »
We've actually stopped giving away beer for most events unless there is some serious recompense. We make the festivals pay now, too. It doesn't make sense for the fest to make out like a bank heist while the brewery is only there under the guise of "marketing their product". Without the diverse breweries pedaling (often times) their rare and special beer, the festivals have no attraction. It isn't the fests offering marketing for the breweries - it's the other way 'round. So why would we give them free beer? Screw 'em if they don't wanna pay for it.

Now, charity may be a different case, but even then a discount is normally what we offer.

Going Pro / Re: I don't miss homebrewing
« on: May 03, 2012, 12:01:45 PM »
Huh ???

Yeast and Fermentation / Re: Which yeast?
« on: May 03, 2012, 11:16:22 AM »
I really like wlp565. Especially for fruity style Saison. BUt I have to agree that the wyeast French Saison strain is by far the easiest to use. Will dry the beer out easily, won't stall and has nice peppeR and fruit overtones.

Ingredients / Re: Wheat malt
« on: May 03, 2012, 07:45:46 AM »
I use Best Wheat malt and don't have any of the issues you guys speak of. Kernal size is same as most 2 row. I do usually mash a little lower and longer to assure maximum ferment ability and conversion.

Going Pro / Re: I don't miss homebrewing
« on: May 03, 2012, 07:43:23 AM »
I'm not too keen on turning my hobby into something that becomes a drudge to perform. ???

I also work for a fairly large corp. While there are definite advantages to this the main suck about the job is my fellow employees. I studied and trained for many years to do what I love to do. It's the shocking behavior demonstrated by my "colleagues" that'll drive me from the industry and not the repetitive nature of my work.

I might end up sweeping floors in a brewery before long   ;)

If you really love brewing it would not be drudgery. Part of the fun of this venture (for me anyway) is the challenge of growing a business and marketing it. Also, getting to meet people is awesome. But the main joy for me is definitely still brewing and getting to experiment with different ideas.

Also, whomever said I needed together a new hobby I think really hit it on the head. I need something to do at home that isn't brewing. Still trying to figure out just exactly what that is going to be.

General Homebrew Discussion / Re: Aging temp
« on: May 02, 2012, 04:28:48 AM »
Agree, cellar temps work best for a high gravity beer. If you can stand it try to age it for 6 months.

Beer Recipes / Re: Summertime Wheat IPA Recipe Opinions?
« on: May 02, 2012, 04:24:24 AM »
I think that looks great. My personal preference would be to go with 4-6 oz of cara vienne and drop the 2 oz of crystal 40 but what you have will make a nice beer, albeit on the sweeter side.

Commercial Beer Reviews / Re: Sweet vomit aroma in Victory Hop Devil?
« on: April 30, 2012, 07:01:01 PM »
Sounds infected to me. It's usually a nice beer.

Ingredients / Re: Vanilla flavors
« on: April 27, 2012, 03:30:28 AM »
Sorry for the double post but I intended to use oats to get a bigger mouth feel how does that compare to adding lactose

Oats and lactose are two vastly different ingredients. Lactose will give the beer a genuine sweetness by adding unfermentable sugars. Oats will be a good bit more subtle than that. They may give the beer a bigger "thickness" on the mouth feel or a silky mouthfeel some describe it.

General Homebrew Discussion / Re: 1st round NHC results
« on: April 26, 2012, 01:48:16 PM »
I have also had a Pils that was over 40 first round, but was given a kind score of 28 in the second round, as I got hurried in the bottling, and it had Diacetyl, as did the control bottle  That prompted me buy a beer gun.

I don't understand why a beer gun would prevent diacetyl.

Oxidation can cause diacetyl to reform.

I'll say this: if you are not purging with a beer gun you are definitely going to oxidize the beer. Just the way that they sprays out at the bottom is a poor design if it comes in contact with o2. It's fine for filling growler sans Co2 but I wouldn't be storing any beer long term with BG. You'd be better off with a want attached to tap and filling from bottom.

Ingredients / Re: Vanilla flavors
« on: April 26, 2012, 09:46:13 AM »
I guess the thing I like about the oak is the complexity it gives you besides just "vanilla". But if straight vanilla is what you want I say definitely use the beans.

Ingredients / Re: Vanilla flavors
« on: April 26, 2012, 07:44:41 AM »
I'd recommend going with the oak, if you want it more subdued. Vanilla bean will be more straight forward vanilla flavor but the oak will have subtle vanilla. Sounds like that is what you want.

Ingredients / Re: ahtanum hops
« on: April 25, 2012, 07:06:09 PM »
Yep, that's what I was hoping for. They made a poor substitute though. I tried a single hop beer with them as well and just didn't have the "punch" that cascade and especially amarillo have. Quite frankly I didn't care much for them. I think I still have half of an 11 pound bag.

Yeah, 90 minutes to drive off SMM for pils malt, 60 minute should be fine for all other styles, though I always boil at least 90 min. I have read that boiling too long can degrade head retention. On higher gravity beers I normally boil for closer to 2 hours to boil down to my OG.

Pages: 1 ... 359 360 [361] 362 363 ... 596