Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: 1 ... 422 423 [424] 425 426 ... 557
6346
The Pub / Re: Smoke on the Brewery
« on: April 07, 2011, 06:30:54 AM »
Bummer. Must've been a bad day for brewers yesterday. I burned the hell out of (or more likely, into) my foot yesterday disconnecting a hose. Peeled several layers of skin right off my big toe. I'll make sure I have my boots on next time. Lesson learned.

6347
Commercial Beer Reviews / Re: Orval - disappointed
« on: April 07, 2011, 05:28:28 AM »
It's an absolutely spectacular beer.  But you have to enjoy the taste of Brettanomyces.  Brett is variable, and you have to be able to appreciate the range of flavors it can produce.  It shouldn't be solventy.

Absolutely this^^^^ - if you are unaccustomed to the flavors of brettanomyces it can be shocking to the taste buds. The longer it ages the more the brett comes through. Have to admit, though, I never have had a bad bottle of Orval. One of my favorite beer. Period.

One thing I would recommend. Don't bring expectations to the table when trying belgians. Let them taste the way they tastes.

6348
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 06, 2011, 04:50:21 AM »
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.

IMO it's just one of those beers you can;t do without a partial mash at least.

6349
General Homebrew Discussion / Re: Kolsch question
« on: April 05, 2011, 08:05:22 AM »
Saaz is not a very good choice IMO. Can;t go wrong with hallertauer mittelfruh. Also a combination of Hallertauer and Tettnanger. I really like some of the American Hallertauer lineage hops with a kolsch. One of the best kolsches I ever made was an all FWH made with crystal hops.

6350
General Homebrew Discussion / Re: I've never had a Kolsh
« on: April 05, 2011, 06:49:40 AM »
I've never been to Spain ... but in spite of that fact one of the more widely available imported versions is Riesdorf Kolsch. Hundreds of brewpubs make them, some good examples, some bad. Not sure what you may have in your area.

6351
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 06:01:06 AM »

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???


And lots of help pointing him in the right direction. Don't focus directly on the negative. Read through the thread and you will lots of very good suggestions.

As far as your recipe goes, +1 one on tschmidlin comments. You need flaked maize and a mini mash. Corn sugar is not the same thing at all. And noble hops over C hops. The recipe you posted may make an "OK" beer, but there are others in this thread that would get the OP closer to mexican lager.

As far as your comments that "American uses rice and cervesa uses corn" - Some American breweries use rice, some use corn. The point is that there is not a lot of difference between the two, as far as pale lagers go.

AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya'll can scoff all you want, I don't care.  :)

6352
General Homebrew Discussion / Re: Kolsch question
« on: April 05, 2011, 05:29:15 AM »
With today's malts single infusion is generally fine. I only ever single infuse mine at around 150-152. The 3 tricky parts are 1) getting the pH right on the mash (not a problem if you brew extract, but in that case go with 100% German pils extract 2) Pitching enough yeast - you need a pitch larger than a standard ale, but not quite as big as a lager, see pitching calc  www.mrmalty.com for more info) and 3) temp control - you need to ferment in the high 50's, very low 60s. Also, as a little something extra, the ability to resist the temptation to 'much up" the recipe. 100% pils is you base recipe. A little munich or wheat can work but nothing else really is needed.

6353
Yeast and Fermentation / Re: Conical fermenter HELP
« on: April 04, 2011, 08:31:13 AM »
So I was to hungover to brew today so next Sunday will be the maiden voyage. Everything looks good, all seals hold, all controls work. Built an easily cleaned transfer line with quick disconnects. The conical is awesome. can't wait to use it.

weak.

6354
General Homebrew Discussion / Re: What does oxidized beer taste like?
« on: April 03, 2011, 05:19:23 PM »
Good stuff - I think I know exactly what you guys are talking about.

6355
General Homebrew Discussion / Re: What does oxidized beer taste like?
« on: April 03, 2011, 02:15:06 PM »
  to me it is just a stale taste.

If it is quick oxidation this is what I get as well. The longer it develops the more "sherry wine" like it gets. The wet cardboard is a decent analogy as well.

6356
All Grain Brewing / Re: 2.5 hour mash ?
« on: April 03, 2011, 11:59:36 AM »
With today's malts a 45-60 minute malt is perfectly adequate (20-30 minutes in many cases) - but a longer mash won't hurt and may increase you efficiency if you can keep the temp steady. If the temp drop lower for an extended period you could get a drier beer than intended. I don't think that enzymes get denatured very quickly at mash temps.

FWIW I mash my tripel for 90-120 minutes and get very high efficiency. Or, at least a few points higher than normal.

6357
Yeast and Fermentation / Re: Dry Yeast Activation
« on: April 03, 2011, 07:42:47 AM »
  Can you use wort?  Sure.

If you are going to use wort you may as well just sprinkle it on the top of the beer, no? The whole point about rehydrating is to ensure the cells "pop" back into shape, and that is theoretically better with plain H2O.

That said, curious about this "GO-FERM" - any info on that?

6358
Ingredients / Re: LHBS oak chip alternatives
« on: April 03, 2011, 07:29:55 AM »
I personally don't care for the Jai Alai - too sweet for me. That said, we are talking IIPA, not IPA. IPA can pair well with oak, especially sweeter style. In fact, for a sweeter style like the Jai Alai the tannins in oak can actually improve the beer for my tastes because your taste buds perceive it as drier.

I know a lot of people put oak in their IIPAs as well. Just not to my liking. When I have an Imperial IPA I want it to be entirely a showcase for hops. Anything else just gets in my way. Just my opinion. To each his own.

6359
General Homebrew Discussion / Re: have you had a chemay?
« on: April 03, 2011, 04:55:14 AM »
I try to start it even a bit lower, like 60-62.

That's cool, (no pun intended  :D ) I'll give that a shot on my tripel to see if I like the improvements. WLP500 doesn;t get a lot of love but I find it is a very nice strain for Wit styles and it is a solid work horse and no fuss strain for higher gravity belgians as well, but it does have a tendency to throw some banana.

6360
Ingredients / Re: LHBS oak chip alternatives
« on: April 03, 2011, 04:43:54 AM »
I wouold personally look at it as a fortuitous sign from the beer gods. Oak flavor is just going to make a mess of a IIPA. A IIPA should be all about the hops. My .02.  ;)

Pages: 1 ... 422 423 [424] 425 426 ... 557