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Messages - majorvices

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General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: October 26, 2011, 10:32:42 AM »
Dear Denny,

What was the thinking behind changing your avatar from George Carlin to that guy from Spinal Tap?

Your adoring fan,


BAWAHAHAHA!!! Too damn funny!!!

Fermentation temp control is the most important step after sanitation...

I'd say it is every bit as important as sanitation.

Yeast and Fermentation / Re: Using Orval dregs
« on: October 26, 2011, 10:16:56 AM »
1 or 2 bottles should be plenty for 2 gallons. I've used 2 bottles for 5 gallons before with good results. You only need the dregs and enough beer to swirl around and free it.

Yeast and Fermentation / Re: Lagers stress me out!
« on: October 26, 2011, 10:14:23 AM »
I often get a 24 hour lag with ales, I wouldn't worry until 48 hours have past with a lager.

Perhaps you are thinking of the Boston Ale (do they even still make that?)

from the website:

"Samuel Adams Boston Lager uses only the finest ingredients including two-row malted barley and Bavarian Noble hops."

Regardless, Boston Lager is not very much like a czech pils to my taste.

Ingredients / Re: Passion fruit flavour
« on: October 26, 2011, 07:32:42 AM »
I also love simcoe.

Ingredients / Re: Passion fruit flavour
« on: October 26, 2011, 07:19:23 AM »
Interesting how different tastes are. My IPA is a blend of Centennial and Columbus and it is all citrus fruits to me with very subtle tropical/passion fruits, if any. I never think of Centennial or Columbus as fruity aside from citrus.

Yeast and Fermentation / Re: Pitching rate for a California Common
« on: October 26, 2011, 07:09:35 AM »
I would go with the hybrid.  You will not hurt anything at the lager count, but I would not use the ale count.

+1 - go hybrid or lager.

Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 26, 2011, 05:02:47 AM »

I don't know, but I'm guessing that bubbling carbon dioxide through the beer would drive off the dissolved hydrogen sulfide.

I honestly think this would work, as well.

As I mentioned above this is what is most commonly used to remove sulfur compounds from finished beer, I had tried bubbling up via a diffusion stone from about 2 minutes for approx. 95 gallons but apparently that wasn't long enough. The other problem is you tend to blow out other pleasant hop, malt and yeast aromas as well.

Normally I also let all my ales sit at about 68 degrees (or warmer for some belgians) and I believe as well that the warmer temps drive out any So4 as well as cleaning up unwanted yeast characteristics, but in the case of the beer that was the catalyst of this post I believe I rushed it hence the problem.

I am interested in the fact that New Belgium has used the copper technique to clean up some of their beers. I had never heard of this technique before. I do think it works but am hoping I will never have to resort to it again. In my case I had simply immersed a long copper pipe into the top of the bright tank because I did not really have time to rig up a copper coil, but I would be interested to know how long the coil needed to be in order to clear up the beer without causing any deleterious effects.

Ingredients / Re: Passion fruit flavour
« on: October 26, 2011, 04:49:56 AM »
I use a lot of columbus (in the form of CTZ from hop union) and I get some passion fruit like flavors but it is subtle. I'd think you would get more from Simcoe than CTZ. And definitely Citra has that tropical fruit character. I've heard Galaxy has that same bent as well.

Beer Recipes / Re: German Barleywine-Please Critque
« on: October 25, 2011, 06:05:47 PM »
Every one's taste is different but I'm personally not a big fan of Magnum as anything but a bittering hop. It is also not a traditional flavoring or aroma hop in Germany, either. Spalter would be the traditional hop for any Alt, Sticke or DoppelSticke.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 07:26:52 AM »

Why is Wyeast and Mr. Malty so far apart?  And if it really is 2.3 packs for 1.060 OG, why does Wyeast market 1 pack to 1.060 OG?  There just seems to be a rather large discrepency here and I would appreciate some insight as to why.


As was mentioned above, you can usually "get away" with pitching just the smack pack for lower gravity beers but you are running a risk of having problems, especially since you do not know how the yeast was handled before it got into your possession.

Here's a "must read" article on yeast pitching:

Also, I think it is important to note that when pro brewers order yeast they have it overnighted packed in ice packs in an insulated box and that the yeast comes as a slurry closer to the MrMalty recommendations than the cell counts the yeast companies recommend to homebrewers.

Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 25, 2011, 04:57:24 AM »
Bubbling co2 up from the bottom is the most prescribed method - perhaps I didn't purge long enough but it didn't work in my case. I'm now thinking the copper trick worked afterall. Sulphur is gone, perhaps it took a few days for the reaction to completely take place, I dunno.

Beer Recipes / Re: German Barleywine-Please Critque
« on: October 24, 2011, 05:01:27 PM »
It's called a Sticke Alt, not German Barleywine. But, yeah, you are getting the idea. ;) I like what you have. You might also consider dry hopping.

Spalt would be more traditional but what you have works.

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