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Messages - majorvices

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6241
Ingredients / Re: can i prime with syrup?
« on: January 29, 2011, 10:26:11 AM »
I have blue agave syrup and was wondering instead of priming sugar can i use blue agave syrup ?  ???

I would just stick to plain table sugar or corn sugar. You most likely won't notice that small of an amount of agave syrup in 5 gallons of beer, so what's really the point? At least with regular sugar you will know what you are going to get as far as consistent results go.

6242
I don't wash or rinse my slurries.  I simply divide by eye by pouring intpo 2 sanitized plastic containers with snap on lids.

+1 - I saw no appreciable benefit when I rinsed my slurries.

in full disclosure however, I do have the ability to dump trub, dead yeast and other waste during high krausen which probably means less junk in my slurries.

ymmv.

I have conicals as well, and do pull from the middle of the slurry. But when I was using carboys full time I found the same as Denny, washing didn't make an appreciable difference. That said, I was never using more than 3 or 4 generations. If you go higher than this I think washing becomes more important for removing dead cells and trub.

6243
General Homebrew Discussion / Re: New brewer, still green
« on: January 29, 2011, 06:28:29 AM »
Rebel Brewer has always done me really well. Northern Brewer is fine, too, but the shipping will take longer if your are in Tennessee area.

While you are at it, since you are still "green" you need a good homebrewing book if you haven't one already. Pick up a copy of John Palmer's "How to Brew"

6244
General Homebrew Discussion / Re: Walgreens Big Flats 1901
« on: January 29, 2011, 06:24:50 AM »
I saw this about a month ago at Walgreen's as well. If it really is rebranded Genese Cream Ale it can't be all that bad. I have fond memories of stealing my dad's Genny Cream Ale out of the case or two he always kept in the basement, usually drinking it at cellar temps out of the bottle in two or three quick gulps. Ahhhh nostalgia.... :)

6245
Contamination shouldn't be a problem (assuming your previous batch was sanitary) but over pitching can be a concern, and certainly the build up of dead cells over multiple repitching can be.  You will get more consistent results by pitching only a part of the slurry. Check the pitching calc at www.mrmalty.com to get an idea how much slurry you should be pitching.

6246
Hmmm, seems like if you converted it to a keezer, you could come up with some interesting names for it and/or the brews in it.

You mean the real Dead Guy Ale?

Kai

Kai, I honestly thought you were a cold German machine without a joke in you.  ;) ;D

6247
The Pub / Re: Babalu
« on: January 26, 2011, 04:14:54 PM »
Awesome news! Continued good vibes from here!

6248
General Homebrew Discussion / Re: I tried to make tap handles
« on: January 26, 2011, 12:03:09 PM »
OP, I didn't mean to hijack your thread. Euge, PM me any question you want. FTR we are on at more that 4 restaurants now. Just need to update the site.

I really like the idea of the chalk board tap handles. I had planned on painting the entire front of my chestfreezer/keggerator with chalkboard paint but I think this is way easier. I'm gonna do it!

6249
Yeast and Fermentation / Re: White Labs WLP029 German Ale/ Kölsch Yeast
« on: January 26, 2011, 07:32:49 AM »
If you used a weizen yeast you shouldn't expect it to clear up. Most of the reason a hefeweizen is cloudy is because of the yeast in suspension. Drink it young and cloudy.

6250
The Pub / Re: ND could allow homebrewers to sell
« on: January 25, 2011, 09:21:18 PM »
I think we are required to spend $1000 per year for ABC lic. for the right to sell, not to mention Fed. and State taxes. There's also a background check along with all kinds of local regs I am sure aren't included in that bill (for instance, we were required to have "food grade lights" which costs well over $5K. They were cheap compared to the sewer upgrades the city made us install.) We have one guy who's job it is to take care of all the TTB and local regs. The TTB is not too bad, but they require approval of everything, and you can't sell without approval.. Quite frankly, on the homebrew level, it is going to be way, way, way more trouble and money than it is worth.

6251
General Homebrew Discussion / Re: I tried to make tap handles
« on: January 25, 2011, 08:40:56 PM »
Yep.  That is an STA glass. I was in HSV a couple of weeks ago and visited their brewery, they were nice enough to give me a glass.  Great guys!

Dan's a great guy and makes some very good beer - if your back in town again stop by  my brewery. I will give you a glass with beer in it.  ;)

Anyway, I may have to steal your design for the home. Looks great.

6252
General Homebrew Discussion / Re: I tried to make tap handles
« on: January 25, 2011, 08:27:57 PM »
Nice job - is that a "Straight to Ale" glass??

6253
The Pub / Re: Any Motorcycle riders?
« on: January 25, 2011, 05:36:38 AM »
Pix, gentlemen - or they don't exist.

6254
All Grain Brewing / Re: A simple model for pH buffers
« on: January 25, 2011, 05:31:42 AM »
Hey Kai, when you check pH are you rinsing the probe with tap water between calibrations? Thats what I do, then I shake off excess water and gently dry the tip - but I always wonder if this is correct procedure.

6255
Extract/Partial Mash Brewing / Re: Substitution and % fermentable
« on: January 24, 2011, 08:58:43 AM »
Belgian tripels aren't really supposed to be "meaty", they are supposed to be high gravity "digestible" beers. If you want more malt flavor you could mash a little aromatic malt, but you will have to mash the malt. You won't be able to steep it. Personally, it sounds like you want a different style of beer. Maybe try a Belgian Dubbel or a Quad. Or, if you really want meaty look to a big barley wine or imperial stout. Also, while I love Charlie P's books and started out with them myself, the information is somewhat outdated (for instances, there's no need to put crystal malt in a tripel) - I'd recommend picking up John Palmer's book "How to Brew" (www.howtobrew.com) and if you want a really nice recipe book that is kind of in the spirit of Charlie's books, but with a more modern approach, check out Randy Mosher's "Radical Brewing".

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