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Messages - majorvices

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Extract/Partial Mash Brewing / Re: Adding citrus flavor
« on: August 28, 2011, 10:15:03 AM »
Citra is not very "citus" to my tastes. More like Mango. But I used to use a small amount of amarillo at knock out in my Belgian White ale along with Giner and Lime leaves. I stopped using it because while it did have some citrus character the hop flavor clashed with the yeast esters and made for a slightly harsh and strange character. Might work for a non-belgian style beer, I dunno.

General Homebrew Discussion / Re: star san disposal
« on: August 28, 2011, 09:35:47 AM »
+1. Don't rinse the foam. Rinsing a no rinse sanitizer is defeating the purpose. If you clean some thing thoroughly, and then sanitize it, and then rinse it, you're right back to where you started from after cleaning.

Star san is all food grade and supposedly the yeast will actually eat the small amount left over.

General Homebrew Discussion / Re: star san disposal
« on: August 28, 2011, 08:54:48 AM »
Its supposed to be environmentally friendly and bio degradable. I dump mine down the drain all the time.

If you don't want to cut the tubes and you have cornies with the bent tubes you can actually just slightly bend them a little more to pull off about an inch or so from the bottom. That way you don't have to cut the tubes if that is a concern. I can understand why people would be a little hesitant to cut the tubes but it always worked well for me. Also, places like Morebeer carry dip tubes and they are pretty cheap. If you wanted to could just buy one or two of those and cut them so that you don't ruin your original tube.

All Things Food / Re: smoking wood
« on: August 28, 2011, 06:39:39 AM »
Thanks - I have a bunch of persimmon trees out there as well. Gonna give that a try!

All Things Food / Re: smoking wood
« on: August 28, 2011, 05:10:56 AM »
I live in a mountain forest off hickory trees so that is never a problem. I grow a couple of small citrus trees in my solarium but never used them for smoking. What types of food do they work best with? I'm thinking trout?

Anyone ever try smoking with sassafras? I burned some a couple years ago and I thought the aroma from the wood was very pleasant.

The Pub / Re: Why am I still here?
« on: August 28, 2011, 05:04:20 AM »

Cheers raises a Shiner...

WTF? I thought you got Newcastle???

Commercial Beer Reviews / Re: Weyerbacher Imperial Pumpkin Ale
« on: August 28, 2011, 05:02:39 AM »
I have never been a big fan of any weyebacher beers. I think their tripel is the only one I actually drank that I thought was even close to being well made. Everything they brew is so sweet. Nothing ever tastes like it is completely attenuated. They are certainly big on flavor, just not quaffability. My .02.

As an example, one of my partners at the brewery brought back a bunch of weyerbachers from PA last Christmas and we still have two or three sitting in the cold room.

Ingredients / Re: Pumpkin/spices is the fermenter
« on: August 28, 2011, 04:58:22 AM »
Since no once else has responded I'll take a stab at it. Not sure about pumpkin in fermenter. I'd mash it just to be safe. Spices in fermenter is a good idea IMO, especially post fermentation. You will get more control of the aroma that way.

It's easier just to cut a couple dip tubes.  ;) I agree, use a pipe cutter. They are cheap and easy to use. 1 inch off the bottom of the tube will help you rack off clear beer and you lose very, very little beer. This is the way the pros do it (though they use stands or conicals, not dup tibes), why not adapt it for the home?

Another tip: Biofine Clear. I've been using it recently and WOW - you can get filtered looking beer very quickly. Best fining agent I have used.

You cut the dip tube so that you can pull beer without pulling yeast. Then rack to other corny via jumper. In my brewery my brights have "stands" on the bottom that raise up above the bottom of the tank to let beer settle around the stand so that i can rack beer off yeast. Same principle, different engineering.

I had about 20 corny kegs and about 6 of them had cut dip tubes. Even if I didn't rack the beer of the yeast I was able to pull clear beer out of the corny kegs with shortened tube as long as I didn't move them. ended up losing about 1 pint total. Maybe 2.

FTR I am 100% behind the usage of BRIGHt TANKS - just not secondary fermenters (which are usually just carboys.) A corny keg with the dip tube cut works pretty good as a BT.

Commercial Beer Reviews / Re: Weyerbacher Imperial Pumpkin Ale
« on: August 27, 2011, 04:37:19 PM »
I should start by saying I don't care for pumpkin beers. I have never found one that I could drink more than half the glass of. I love pumpkin pie - don't think those spices belong in a beer.

Second, there's not a whole lot of pumpkin flavor in pumpkin beers. Many of them use NO PUMPKIN in the beer, only the spices. So don't expect a lot of pumpkin flavor.

Lastly: DIE PUMPKIN BEERS!!! DIE!!!!!! ;)

Yeast and Fermentation / Re: How much yeast can you crop from the top?
« on: August 27, 2011, 03:53:41 PM »
I've never used that strain before but if it is a true top cropper you can pull a lot of yeast off the top. I have pulled nearly all the krausen off some belgian strains before and still got around 90% aa. Most of the yeast is still in the beer, so pulling 2/3rds should be fine. That said, it's gonna depend on the yeast how much you will actually be able to pull. Using the French Saison strain from WY regularly and I have a hard time top or bottom cropping that strain. But WLP500 tops and bottom crops nicely.

General Homebrew Discussion / Re: Without a second thought
« on: August 27, 2011, 02:54:00 PM »
I like Newcastle well enough, it just isn't anything special IMO. I love Bock and Doppelbock so the fact that Shiner calls that beer a "Bock" really irks me. Neither of them are terrible beers, and I have carried Newcastle in the can back packing a few times. But out of those two beer, if they were the only two beer available, I'd pick SNPA.  ;)

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