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Messages - majorvices

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5626
The Pub / Re: I'm not much for guns, BUT....
« on: May 09, 2011, 01:03:25 PM »
That'll keep away the rif raf... ;)

5627
General Homebrew Discussion / Re: Vote! Only hours left!
« on: May 09, 2011, 11:42:05 AM »
Maybe if everyone inn Portland would put down the dewbage and log on to vote they'd win every once in a while. :P

5628
General Homebrew Discussion / Re: Vote! Only hours left!
« on: May 09, 2011, 10:42:26 AM »
Denny, Asheville is a great town and it's kinda like the Portland of the East in some ways. Lots of laid back people, very much an art town. Great hiking and beautiful backdrop for beer and food. One of my favorite places to go on the east coast.

5629
General Homebrew Discussion / Re: Vote! Only hours left!
« on: May 09, 2011, 09:46:20 AM »
Cool! I just voted for Asheville. Thanks for the heads up! ;D

Just curious, since I've never heard of Asheville as a beer center....why did you vote for them?

Asheville is a great beer town. But I didn't really vote at all. Just pulling chains for grins. My own, mostly. :P

5630
Ingredients / Re: Ginseng
« on: May 09, 2011, 08:18:15 AM »
I dunno, but if it helps me to remember WTF I said last night I'm going to start brewing with it all the time.  ;D

5631
Ingredients / Re: Jack Danials Oak Barrel woodchip aging
« on: May 09, 2011, 08:16:03 AM »
there's no real need. you won't overdue the whisky character. most of the character of Tenn. Whiskey and bourbon actually comes from the wood anyway. remember also the amount of whiskey still on the chips will be barely enough to matter. your talking a tsp or less.

5632
Ingredients / Re: Jack Danials Oak Barrel woodchip aging
« on: May 09, 2011, 07:47:06 AM »
Yeah, 2-3 oz is about right. RoT is 2 oZ per 5 gallons, generally. If the chips are small you will need to taste it every week. It may only take 2 weeks aging. You can re-toast the chips, but my feeling it that may change the character of the wood. Soaking is a better option IMO.

5633
Ingredients / Re: Jack Danials Oak Barrel woodchip aging
« on: May 09, 2011, 07:18:56 AM »
I'd recommend letting them soak in some bourbon or JD for a couple weeks before using to sanitize them. The larger the chips the longer it will take to age them to allow the wood flavor to pass into the beer.

5634
Extract/Partial Mash Brewing / Re: Coopers Stout kit w/ coffee?
« on: May 09, 2011, 04:37:46 AM »

2. ....I would rather not use white sugar in my brewing, as I hear it leaves a bitter/cidery taste to the beer...

 This is a myth promulgated by the paranoid OCD's of the brewing world. You would have to ad a huge amount, like 50% of the fermentables for this to happen, if then. Don't fear the foam, don't fear the cane sugar.

 The dry malt would work as well but won't ferment 100% and will leave you with a higher finished gravity. Stick to the recipe.

I agree its a myth, but I also would disagree to use sugar in a stout for the most part. You'll get better results subbing out some light DME. You might sub out a little of the DME (maybe 5% of total fermentables) to assure proper attenuation.

5635
 

Use Mister Malty calculator for starter size, light DME, 1/8 tsp of nutrient, foil on the top, stirplate vortex about 1.5 in wide and 1in deep, good yeast movement.  On stirplate for 24hrs, then into frig over night, pulled out and decanted a few hours before pitching.



What OG starter are you using?

5636
General Homebrew Discussion / Re: Vote! Only hours left!
« on: May 08, 2011, 04:06:12 PM »
Cool! I just voted for Asheville. Thanks for the heads up! ;D

5637
Commercial Beer Reviews / Re: Sam Adams Latitude 48 IPA
« on: May 08, 2011, 08:04:38 AM »
Yeah, it's "ok" but not an excellent IPA. Agree with Dean's comments about "grassy" and no citrus. Wouldn't turn my nose up to one if you handed it to me though.  ;)

5638
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 08, 2011, 08:01:29 AM »
Maybe try making your own candi sugar? I did that once for a christmas beer (following Mosher's directions in RB) and was very happy with the way it turned out.

5639
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 06, 2011, 09:14:43 AM »
Use it within 2 weeks and it should be good. After 2 weeks you will want to make another starter out of your slurry or repitch a new vial.

5640
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 05, 2011, 06:19:03 PM »
Yeah, sounds about right. 1.010 give or take a point or two. Also, were you sure to pitch an appropriate amount of yeast? A kolsch needs a rather big pitch of yeast. Not quite as big as a lager but generally more yeast than a standard ale.

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