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Messages - majorvices

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6016
Yeast and Fermentation / Re: Cold crashing a Schwartz
« on: December 08, 2011, 06:08:53 AM »
There's two different ways to handle a lager. One is to slowly drop the temp down to ensure the yeast are still working (2 degrees per day as you mentioned) and cleaning up yeast by products and finishing attenuation, the other is to warm the beer up to the high 50s and hold to clean up yeast byproducts and be sure attenuation is reached. The latter is by far the easier and most full proof method IME. In the latter you let the beer completely finish fermentin and then you can just cold crash it down to 32 degrees without having to worry about slowly dropping the temp.

In your case I would take a gravity reading to be sure be is done and to also taste it. If the gravity reading where you want it and the flavor is where you want it you can probably just drop the temp down. If not you may actually want to warm the fermentation up and perhaps rouse the yeast.

6017
General Homebrew Discussion / Re: plastic fermenter
« on: December 08, 2011, 05:36:39 AM »
You really need to take extra special care of plastic fermenters. If its a cheap bucket I would consider just throwing it out and buying another considering the condition you said it was in (what with dead flies and all). If it is a plastic conical or something you spent some money on I would try to salvage it but take all the fittings apart and be sure to clean every thing carefully.

6018
General Homebrew Discussion / Re: alt vs. bock
« on: December 08, 2011, 05:33:49 AM »
Also, in the case of Dusseldorf Alts, Alts are made with ale yeast and bocks are lagers. There are some North German Alts that are made with lager yeast. Regardless, the two are very distinctive styles (alts and bocks) though you may find some similarities between Sticke Alt and Bock and Doppelsticke alt and Doppelbock. You would likely find more similarities between dunkle and alt than bock and alt.

6019
The Pub / Re: I need a sword...
« on: December 07, 2011, 04:51:17 PM »
No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

I think the issue here is that your definition of "good pizza" is exceptionally narrow...

Exactly!
I think they might be getting the point. ;D

When someone says "pizza" to me, I never ever ever think of Chicago style pizza, Mexican pizza, White pizza, or any other of the variations that have come up.  If you mean Chicago style pizza, say Chicago style pizza.  That's what it is.

If you just say pizza to me, you're talking about thin crust, red sauce, cheese, and maybe some toppings.  Pepperoni is a favorite.

See, Tom and I understand pizza.

6020
The Pub / Re: I need a sword...
« on: December 07, 2011, 04:25:38 PM »
No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

I think the issue here is that your definition of "good pizza" is exceptionally narrow...

Exactly!

6021
The Pub / Re: I need a sword...
« on: December 07, 2011, 04:13:09 PM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)
That's just condescending, man.

With that logic, I guess it's fair to say that those of us who haven't lived in Belgium, Germany, or ???, can't possibly under stand their beers, much less brew any like them.

If I lived in Texas I might be offended. :D

On second thought, probably not.

No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

6022
The Pub / Re: I need a sword...
« on: December 07, 2011, 01:55:46 PM »
You've gotta be from the north east to really understand tacos.

6023
The Pub / Re: I need a sword...
« on: December 07, 2011, 12:11:14 PM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)
That's just condescending, man.

hey man. truth hurts.  :)

I thought the "winky" gave it away that I wasn;t being completely serious. I mean, I do think that. But I do realize people have different tastes and that there are some passable pizza places across the country - except in california. I think california is to blame for putting pineapple on pizza and that is a travesty that should have been avoided. It is a sin that can not be forgiven.

6024
The Pub / Re: Last Week
« on: December 07, 2011, 11:33:48 AM »
Ouch! That looks like some serious surgery on that little pup. Sorry for the troubles but glad everyone is safe.

6025
The Pub / Re: I need a sword...
« on: December 07, 2011, 11:32:57 AM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)

6026
The Pub / Re: I need a sword...
« on: December 07, 2011, 09:00:25 AM »
Deep-dish Chicago pizza is great, but not the best the city has to offer. Find a small, hole-in-the-wall kind of place owned by a crabby, old, chain-smoking Italian. Order a thin-crust pizza, and then tell me Chicago is 2nd best.

All the good pizza places in the North East are run by italians and in your case I would say those pizza places are based more on New York style pizza than Chicago - which is what i'm talking about. If you dough is not hand tossed, or if you can't eat the entire slice including the crust, and if you can't buy it by the slice or get the whole pie for around or even under $10 and - perhaps most importantly - if you have to have more than sauce, cheese and pepperoni the you aren't really eating pizza.  ;)

6027
The Pub / Re: it's that horrifying moment
« on: December 07, 2011, 06:15:30 AM »
crazy and hysterical!

6028
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 06, 2011, 07:33:03 PM »

I'm just wondering who's gonna be playing Green Bay.  8)

Denver, obviously. ;)

6029
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 03:55:46 PM »
Pro brewers don't have enough time in day to shave and can't afford razors anyway.

6030
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 06, 2011, 08:22:47 AM »
Here...let me blow it for you

Hey...as long as they keep winning.  #1 in the AFC right now.  ;D

This is going to make year #5 they don't win a playoff game.  ;)

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