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Messages - majorvices

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The Pub / Re: Ken Burns' Prohibition
« on: October 05, 2011, 02:17:00 PM »
Far more old west and men getting soused every night, gambling fortunes and sleeping with women of ill repute, etc

You say that as if it's a bad thing.  :-\

Beer Recipes / Re: Grapefruit IPA?
« on: October 05, 2011, 08:03:54 AM »
Or WY1056/WL001 - if you don't make starters stick with US-05 dry yeast. You want to make sure you pitch the proper amount of yeast and ferment at the right temp to be sure the beer is clean to let the hops shine through.

Yep, bringing homebrew to the pig roast tailgate at the Miami game this Saturday.  Doesn't get much better than that.

Sure it does . . the Dolphs could actually do something foreign to them and win!   :D

I've been a Dolphan since the team started.  I think they are playing this way on purpose; they want the #1 draft pick next year.

They're still the only team with an undefeated season.  You could never tell by the way they play these days.

BTW - hokerer is talking about the Canes at VA Tech

I guarantee the Dolphins won't lose next weekend... 

(it's their bye week)

Suck for Luck? There's quite a few teams out there in the running.  ;)

Now we are getting somewhere! Let's go ahead and throw in some pulled pork sandwiches with cole slaw, extra pickles and hot sauce.

 :P :P to you all who don't enjoy watching foortball :P :P

Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 05:48:13 PM »
Put them in the last 10 minutes of the boil.

A good IPA hopping would be something like

.5 oz Columbus @ 60
1 oz Centennial @ 20
2 oz Centenial @ 10
2 oz Cascade @ 0
2 oz Amarillo @ 0

You really can;t put too much finishing hops in! ;)

Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 03:35:55 PM »
You don't need the cara pils.

You do need more hops. Way more hops. Especially in the last 10 minutes.

Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 03:03:55 PM »
Simple IPA recipe - 2 row basemalt, small addition of crystal malt. Clean fermenting yeast. Your good.

I guess I remember football way before Hank. Don't really care one way or the other. I prefer the nice looking lady in the tight leather suit, personally.

Yeast and Fermentation / Re: Basic Yeast Stock List for LHBS
« on: October 03, 2011, 02:00:27 PM »
For Belgians I'd recommend keeping WLP500, 530 and 550.

« on: October 03, 2011, 06:49:53 AM »
The Titans are FOR REAL! Been a long time since the O put up more than 30 points in a game. Finally, Chris Johnson gets back to over 100 yds. and the receivers really stepped up in Kenny Britt's absence.

Also, who are those impostors in Detroit?

Was on the road yesterday all day and had spotty radio reception so I missed the damn game!  >:(

Happy to see us at 3:1 though!  :D

Ingredients / Re: Vanilla Porter
« on: October 01, 2011, 10:12:22 AM »
it's not a vanilla porter but...denny's bvip is pretty awesome. if you have the better half of an afternoon and don't mind sifting through a gabillion posts i recommend making your way over to the northernbrewer forum and checking out denny's boubon vanilla imperial porter.


Yeast and Fermentation / Re: Please tell me this isn't what I think it is
« on: September 30, 2011, 02:33:58 PM »
I know it is hard to tell from the picture, but it isn't fuzzy like mold, it was more like a plasticine film that had some bubbles in it. It didn't smell like vinegar, just like dark beer.

Acetobactor likes to form a plastic like film over the surface of the beer. The picture doesn't show that. However, if it the beer is taking on an acetic aroma and has a vinegar-like flavor then it is an acetobactor infection for sure.

It takes  a while for the beer to start smelling like vinegar though. I've had acetobacter infections that actually didn't taste terrible. No sourness noted. Not something I could ever enjoy, but not much sourness going on either. It takes  along time for acetobacter to fully convert the alcohols over to vinegar.

Be certain though that acetobacter never travels alone. It is most certainly more than one infection.

Acetobacter is aerobic so it can't live once you purge the o2 with co2. So if you want to try and rescue the beer the sooner the better. Not that I would, I'd dump it.

Ingredients / Re: Ever used a base malt like a specialty grain?
« on: September 30, 2011, 08:46:26 AM »
Ooops. Yeah, I meant "mashed" not steeped. Edit made. Thanks guys. :D

Ingredients / Re: Ever used a base malt like a specialty grain?
« on: September 30, 2011, 08:28:40 AM »
Munich must be steeped MASHED [edit]. Otherwise you will be rinsing startches instead of sugars into you recipe.

There's really not that much difference between steeping and mashing. You probably have all the necessary componants in your kitchen.

All you have to do is bring 1.25 qts of water per lb of grain to a temp of about 170 degrees, stir in your crushed malt and stabilize at about 150-156. Add cold water if necessary to bring temp within that range. Cover with a couple of blankets and bring about a half gallon of water up to 170 degrees while the grain is mashing. After 30-45 minutes (or up to an hour) fit a colander over a 5 gallon plastic bucket, pour your mash into the conlander, let the running drain and then slowly pour the 170 degree water over the grain.

Sub this amount of wort for the water in your full volume of extract water. Easy!

Yeast and Fermentation / Re: Please tell me this isn't what I think it is
« on: September 30, 2011, 07:29:30 AM »
I've never had a fruit fly make it through a wet airlock in a carboy. With buckets the airlock doesn't matter, they can get through the seals (or their larvae can).

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