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Messages - majorvices

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Beer Recipes / Re: Wheat, Octoberfest, Ale?
« on: July 31, 2011, 07:50:44 AM »
Chimay yeast would actually make an excellent weissbier. I use it for my Belgian White which in a lot of ways is really like a Belgian Hefeweizen.

I think you should use a german wheat beer yeast rather than US-05. A "fest" style hefeweizen can be "just the thing".

Ingredients / Re: Dried Apricot
« on: July 31, 2011, 07:40:28 AM »
Sulfured? if you can't taste them on dried apricots (and I eat those occasionally) why would you taste it in the beer? I say give it a go and report back. Doesn't seem like anyone has actually tried it.

Ingredients / Re: Substitute for Simcoe
« on: July 31, 2011, 07:37:09 AM »
I'll add, if you are having a hard time finding simcoe you'll prolly have a harder time finding citra.

I’m not quite sure how to describe this beer. If a fallen angel had sex with Summer Glau, and their love child was an alcoholic, this is what his urine would taste like. In a good way.

I'll be honest, sean, I never expected you were actually that clever.  ;)

All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 30, 2011, 06:22:35 AM »
Get a set of feeler gauges and experiment with gap se7tings and check them from time to time.I think mine is set to something like .028. Not saying it couldn't be your malt but 15% loss in efficiency is pretty high and mill gaps do tend to spread over time.

The Pub / Re: Babalu
« on: July 28, 2011, 01:00:36 PM »
Very good news. Thanks for the great pictures! Fight the good fight, Jeff!

Make sure you use the TSP Substitute. The only place I have found it is Lowes. And, yes, the 2:1 ration oxyclean/TSP sub is what I have heard is the right ratio. As was mentioned, TSP sub ain't cheap.

Oxyclean, cut one-third with TSP substitute, is what I use to clean all my brewing equipment. Not quite as effective as PBW, but at a fraction of the cost, it's close enough.

This is exactly what I do. Works great.

General Homebrew Discussion / Re: Dry Aftertaste
« on: July 26, 2011, 05:29:01 AM »
The taste you are describing is almost certainly your water, though there may be other issues with your process that add to it.

The Pub / Re: what not to name your brewery
« on: July 26, 2011, 05:22:05 AM »
I dunno, Dave. Dark bars are easier for me to get laid in.

 :o What does Mrs. Vices think of that?  ;D

I meant back in the day. I'm so ugly now even dark bars wouldn't help.

Ingredients / Re: Sea Oats
« on: July 25, 2011, 03:56:07 PM »
Wouldn't condone making a beer out of it unless you're the type to pair it with sea turtle soup and manatee steaks.   ;)


The Pub / Re: what not to name your brewery
« on: July 25, 2011, 03:48:40 PM »
I dunno, Dave. Dark bars are easier for me to get laid in.

If you don't have time to make a starter use US-05. It's pretty close to wlp001 (close enough often enough, especially for hoppy ales) and best of all, it doesn;t require a starter.

Just to back up and answer your question: How important is it to make a starter. Rephrase it this way: How important is fermentation?

The answer: It's everything in beer making. Fermentation flavors make up a majority of the flavors in beer, and pitching the proper amount of healthy yeast is a majority of that equation. I do agree with you that 001 is a work horse, but IME you will get a cleaner, more brilliant beer if you follow proper fermentation techniques.

The Pub / Re: Fleas
« on: July 22, 2011, 01:21:40 PM »
My dogs never get fleas now that I don't live in the city anymore. ticks, OTOH, are a problem.

You can add wood character to beer with chips/cubes. But you can't deuplicate a cask aged character because you are missing out on the "micro oxidation". Short answer, 1-2 oz per 5 gallons. 1-2+ weeks with chips. 1-2+ months with cubes.

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