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Messages - majorvices

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5416
All Things Food / Re: Super Bowl Food!!!
« on: February 05, 2012, 06:16:48 AM »
I'm not making them for the superbowl but I did make my smoked hot wings with buffalo jerked sauce for a play off game a few weeks ago.

Easy to make, pick large wings (not those skimpy wings you get at restaurants) and salt and pepper and add a little dry rub of sage. Then slather them in your favorite hot sauce for 30 minutes or so whilst you fire up the smoker (I prefer hickory, or a blend of hickory and fruit wood). Once it is good and hot start smoking them. I smoke them for about 2 hours.

Meanwhile make the jerked buffalo sauce. Basically just hot sauce, butter, a splash of worschester (or however the hell you spell it) if'n ya want. Then grind up some all spice, a few shakes of cinnamon, and some mace. Once the wings are getting close to being times up dunk each one in the hot sauce and crumble a little blue cheese on each one and then broil them for 10-20 minutes to crisp them up a bit. Add fresh sauce and serve with blue cheese (or ranch if you are a wanker) and celery.

5417
It also helps to think of centennmial as a "super cascade". I like cascade well enough and it is a good sub for centennial (and vise versa) but I actually prefer centennial's aroma quality.

Definitely +1 to the sweet stout comments. On a beer like that I would personally use magnum just because it is cheap, abundant and provides a very clean bitterness, but if you want to use what you have go centennial because you will use much less and there will be less chance the hop flavor will emerge. Unless you are really talking about an American Stout.

5418
Yeast and Fermentation / Re: Way to maximize vanilla flavors from yeast?
« on: February 04, 2012, 07:38:11 AM »
WLP500 (chimay) fermented cool has some nice "vanillaish" characteristics. You could also add some vanilla beans, or just a quarter of a bean/pod. I think most would agree to go pod over extract.

5419
Going Pro / Re: Filtering levels and methods
« on: February 03, 2012, 09:42:26 AM »
as long as you have Uni-tanks (conicals that can be pressurized to carbonation levels) you don't really need bright tanks.

As far as dosage goes, I use about 40 ml/bbl. My uni tanks are 7 bbls my bright is 10 bbls and my small brights are 50 gallons per piece.

I have stopped fining my IPA and IIPA. I just let them sit a litttle longer and I think the beer has much better aroma left a little hazy.

5420
The Pub / Re: Brewery update
« on: February 03, 2012, 07:23:04 AM »
Don't hold me accountable for anything I type before my second cup of coffee or after my second beer.  ;)

5421
The Pub / Re: Brewery update
« on: February 03, 2012, 05:34:57 AM »
Looking good.
How large are your plastic fermenters?
They look shorter and fatter then those I have.

I have my fair share of buying this month.
5 hp glycol chiller from pro refrigeration.

I though the same size as yours? I don't remember now but I believe they hold 10 bbls.

5422
The Pub / Re: Brewery update
« on: February 03, 2012, 05:33:28 AM »
Looks awesome! Congrats on the success!

Curious: are your FVs from Glacier Tanks?

No, we got them from a company called "Brew Bev" in Fla. They are Chinese tanks though, maybe made by the same plant in China as Glacier.

What is the height of your cooler. My partner wants pre fab and I can only find 8 footers.

Oh by the way, looking good, BK gas fired? looks like it.

I'll get you the dimensions ASAP. I believe it is 8" and it is pre fabbed. We just added a large door on the side that allows us to get the pallet jack in and out so that we can palletize kegs and store them for pick up (highly recommend that, makes delivery much easier.) Our walk-in is large enough to house the 10 bbl bright tanks and it slides in through the new door, so pre-fabbed  should work for your needs.

The BK is gas fired. We wanted to go steam but could not fit it in our budget. When we build our next system I plan on making it steam and decoction capable. That's my dream brewery. Still a  ways away yet, but on the horizon.

Oh, BTW, I forgot to post the pick of my forklift. I recommend getting one of those too, or at least a docking bay and pallet jack.

5423
The Pub / Re: Brewery update
« on: February 02, 2012, 06:57:54 PM »
Those are some jealousy-inducing shots for sure. Hopefully I'll make it down to try your stuff before too long.

And you'll let us know when you need an assistant, right? ;)

If you come down I'm sure you could teach me a thing or two. Maybe I'll be your assistant!  ;)

5424
The Pub / Brewery update
« on: February 02, 2012, 06:51:00 PM »
I thought I'd brag a little and show off how far my little brewery has come in a  little more than a year. We have big plans for growth this year as well. Lotsa fun!!! :D

below is a 15 bbl MT (left) and BK (right). We will only be running half capacity for the time being because our fermenters are 7 bbl



these are our jacketed fermenters, in front are 6 white wine bbls and 2 brandy bbls. I am filling the wine bbls with our summer seasonal saison and the brandy bbls are getting our Miracle Worker Tripel



Two plastic fermenters that we hope to have online soon. Also note the blue cooler and 14 gallon B3 BK in foreground. I used those yesterday.  ;)


Original brew system now pilot/specialty batch system. It's all electric.



Shot of cold room



Another shot of cold room with kegs ready to ship and 10 bbl bright tank in background. We have had the cold room enlarged 2Xs since installation and probably need it again already.



Beer is selling well, in fact there are a couple of places where our Belgian White is the #1 seller. Lots of fun and, of course, lots of hard work. But worth it. I highly recommend it for all ya'll!  :)

5425
General Homebrew Discussion / Re: High Fermentation Temp Question
« on: February 01, 2012, 03:20:51 PM »
Wow thanks for the insight, I had read palmers byo article, jamil and chris's yeast book, gordon strongs book and palmers book. And I still learn all the time. I never recommended fermenting at high temps or said it was a good idea. I don't know where commercial brewing practices came into a thread about a guy making his 2nd batch of beer. I merely say that hitting a temp a few degrees above the "optimum" range is not reason to worry. Should you avoid that?? Absolutely.  He didn't ask that, it seems that is understood hence the reasoning for the first question.He didn't even have a dark place to ferment. And as to wl and wyeast's temps- what do you think a person on their 2nd brew is doing? Pitching a vial or 2 long before considering getting throughly involved in starters, pitching rates, viability etc. And that person needs to follow the manufacturers instructions. You don't teach people to swim by pushing them in the deep end. Thanks for taking the time to educate me though.

Not sure what you are talking about. If you read my reply to him I specifically said:

Quote
All that said, I'm not suggesting the beer is ruined. Only that it could possibly be better. I certainly wouldn't worry too much now, nor would I dump it. A little age will help mellow any fusels that may have developed.

I'd be willing to bet you will both be pleasantly surprised at how well it turns out.

I honestly can't tell if you are fussing at me for something or thanking me!  :-\ All I was doing was explaining my point of view about why WY and WL suggest the temp ranges they do. And no where in my post did I ever "push anyone in the deep end" or suggest his beer was ruined. I'm simply stating the importance of fermentation temp. And, FWIW, my long winded post was more directed at you than to the OP.  ;)

5426
The Pub / Re: Kristen Bell Loves Sloths
« on: February 01, 2012, 03:03:36 PM »
I guess we will all let a clip from Ellen slip. But if you start posting clips from Oprah or "The View" we may have to have an intervention.

5427
All Grain Brewing / All Grain Topic Posting
« on: January 31, 2012, 09:18:23 PM »
Hey folks, try to post your topics in the appropriate section. This helps people use the search function more effectively. Just because you brew "all grain" and have a "carbonation" problem or "blow off" problem, doesn't mean the topic belongs in "all grain". Extract or partial mash brewers or even all grains brewers who search for a specific result to a question can pin point their search results via category, so if you have it in the appropriate section it makes finding it easier .... for everybody!  :D Plus, I'm getting tired of moving all yer dern posts!  ;)

5429
General Homebrew Discussion / Re: High Fermentation Temp Question
« on: January 31, 2012, 08:37:35 PM »
Repo: first off, WY and WL are selling their vials and smack packs of yeast as "pitchable" when, in reality, there are only enough viable cells in those packages to "properly" ferment a 1.040 ale acording to industry standards - and only then when it is extremely fresh. If you need some documentation to back that up here's a great article: http://www.byo.com/component/resource/article/1749-yeast-pitching-rates-advance-homebrewing

Now, obviously WL and WY are very knowledgeable about their product, and one of the reasons they give the recommended temps is because the amount of yeast they sell in their vials/smack packs are so small. They are assuming you are not going to make a starter or pitch multiple vials, so warmer temps will work better in those cases. So I don't think those Phd's are wasted, they are just trying to cover their bases (and sell a product).

Here's an example of what I am saying: WL and WY both say that one vial of lager yeast is enough to ferment a 5 gallon batch. But they have you pitch it at 65-70 degrees and then start fermentation and lower the temp down slowly over a number of days. Anyone who knows anything about traditional lager brewing practices knows this is not a recommended practice. That is so far below the industry standard cell count as to be laughable - but it allows WY and WL to sell a lager yeast to homebrewers who may not have the equipment to chill down to 44 degrees and grow up a large enough pitch of yeast.

In other words, if someone is looking at homebrewing as a novelty, sure! The temps that WL and WY suggest, along with their pitching rates, are going to work best since you most likely won't be controlling fermentation temps and won't be pitching an "appropriate" amount of yeast. If you want to make the best beer possible you must manage fermentation and this includes pitching rates and temp control.

Regarding fusels, my understanding is they are generated at every fermentation and increase due to different factors, warmer fermenation being one of them. In that case, you should have more fusels at 75 than 65. Wether or not you can discern them via flavor threshold may be a different story but I get better head retention from cooler fermentations (head retention being directly affected by fusels) and ester profiles are certainly cleaner under 70-72.

Also, you may note that WY and WL do not follow the same pitching rates for commercial brewers as they do homebrewers. Commercial brewer's pitches are closer to the cell counts shown here: http://www.mrmalty.com/calc/calc.html (though a bit smaller because the sterols in the cell walls are fortified where as after a fermentation those sterols are mostly depleted) and they overnight your yeast pitch in insulated boxes with ice packs and assume you will be using it with the next day or two (or week at the most). They do ship the vials/smack packs intended for homebrewers in insulated, ice pack cooled boxes but the expiration date is months as opposed to days and most likely if that vial or smack pack is over a week or two old it is in need of a starter even for a 1.040 beer. So you could see why they would recommend warmer fermentation temps.

Wow. that was a long post.

5430
General Homebrew Discussion / Re: High Fermentation Temp Question
« on: January 31, 2012, 07:24:20 PM »

Again I don't have the yeast or ale type info, but if wlp-001 with recommended temp of 70-75  for fermentation was used. Tom you believe that going 2 degrees above that would be cause for concern?

I'm not Tom, but I did sleep in a Holiday Inn last night. Actually, that's a load of crap. i slept at home last night. But I can tell you that fermentation temp, including pitching temp, is extremely important to the final outcome of the beer quality. You want to be sure to pitch enough yeast, at the proper temps, and then maintain those temps. White Labs and Wyeast both have "recommended temp ranges" and personally I would recommend throwing them out the window or going with the very coolest, or a few degrees cooler than they suggest. This is assuming you are pitching enough yeast and aerating.

All that said, I'm not suggesting the beer is ruined. Only that it could possibly be better. I certainly wouldn't worry too much now, nor would I dump it. A little age will help mellow any fusels that may have developed.

I'd be willing to bet you will both be pleasantly surprised at how well it turns out.

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