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Messages - majorvices

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61
Be very, very careful when using glass carboys. You should NEVER put hot wort in carboys. And if one cracks picking it up full can be very hazardous. I've been around the homebrewing community for over 20 years and I can't even begin to count the number of horror stories of emergency room (lacerations) visits that have come from people handling carboys. I once slipped and fell into a carboy that broke and had a nasty gash on my thigh that could have been serious had it been closer to an artery.

62
After use I rinse and put my stone in a bucket of sanitizer and soak. Then I hang up to air dry. I always boil my stone in the wort I'm cooking for 20 minutes. Then repeat cycle.

63
Probably because Mangrove Jack's doesn't expect homebrewer nerds to do the math.

64
All Grain Brewing / Re: Experiment tying some threads together
« on: May 18, 2018, 11:10:41 AM »
Makes sense since I order my directly from Wyeast. I actually never noticed it said "Brewer's Choice" before.

65
Looks like brett for sure

66
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 11:01:08 PM »
You guys have mostly covered the dosage but thought I’d post this anyway


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67
All Grain Brewing / Re: Canning
« on: May 17, 2018, 01:23:39 PM »
See if you can rig up a way to purge the cans with co2 first. Blast the headspace with co2 right when you put the lid on and make sure you see foam coming out from under the seam before you seam.

68
Beer Recipes / Re: maibock
« on: May 17, 2018, 11:07:09 AM »
This looks interesting: https://beerandbrewing.com/make-your-best-maibock/


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I usually find their articles well worth the time to read but I strongly disagree with 40% Maris Otter in any German style recipe. One of my numbskull brewers once accidentally used Maris Otter in our Oktoberfest recipe and the MO was unmistakably present in the beer. It tasted English, not German.

I just scale up my Helles and add a nice charge of Tettnanger to my Helles bock. Mostly pilsner malt with some cara foam.

69
All Grain Brewing / Re: Experiment tying some threads together
« on: May 16, 2018, 06:44:40 PM »
Nice to see this thread opened back up.  I've been following along (quietly) and couldn't figure out what prompted it's closing. ???  So anyway, cheers to keeping the discussion going  ;D

None of the mods could figure it out either. Possibly my cat walked on my keyboard.

70
Really good read

71
Going Pro / Re: How old were you when you opened your brewery?
« on: May 14, 2018, 11:31:10 AM »
Thanks for the replies, guys...(Major, I remember you from the B3 forums, nice to see you around!)

I hope to one day join your ranks, although it's probably a pipe dream. It's fun to daydream about anyways.

Hey right on man glad to see you around!

72
Going Pro / Re: How old were you when you opened your brewery?
« on: May 11, 2018, 01:11:35 AM »
40

73
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 10, 2018, 11:59:19 AM »
I love it when people say "that kolsch strain is too clean almost pilsner like" .... because when in Cologne that's usually what you are going to find. These aren't ester filled beers. They are clean, crisp and quaffable. I do admit to trying to squeeze out a little more chardonnay character out of my kolsch but in Cologne much of the beers are very, very clean with only a  little ester presence.

74
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 03:10:45 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

No verification but when I talked to them they said it was from that strain.

Thank you. The local brewery with the Kolsch that blew me away gave me their complete fermentation profile. I will just have to give 2565 another shot with the information they provided me.

Sorry for such a repetitive post. I just thought there were more alternatives available.

The kolsch book by Warner in the Brewer's Publications series is a bit old, but still has excellent information. Highly recommended.

75
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 02:09:21 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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Yeah I was hoping for something other than those two. Apparently all alternatives must not be as good or are the same strain.

Can anyone confirm that w177 is the same as wy2565?

No verification but when I talked to them they said it was from that strain.

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