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Messages - majorvices

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6391
Ingredients / Re: IPA that emphasizes Citrus flavor/aroma
« on: July 16, 2010, 08:03:39 AM »
Obviously it is all personal preference but when I make APAs or (American) IPAs I try to down play the malt character. There are a few recipes I have that take exception to thins, but as a general rule malt complexity is not what I am going for in an IPA. I want the beer to be quaffable and when you have a malty backbone going on it tends to clash with the hops and, at least for my palate, takes away from the beer. A very simply malt bill, a little crystal to balance the hops and I call it good.

Agreed, but with the extra pop of an DIPA, you need a little extra malt to keep the balance. Malt should def be in the background.

Ever had Pliny the Elder? Simple grain bill. 2 row, a little sugar, a little cara/crystal malt malt.  My IIPA is about the same as my IPA only I add sugar to bump up the OG and use a slightly higher grain bill. Still keep the malt way toned down. In fact, for a good IIPA I would even suggest to keep the malt more in the back than even an IPA. It should be all about hops and little else. Malt should be just there enough to balance everything else

6392
Ingredients / Re: IPA that emphasizes Citrus flavor/aroma
« on: July 16, 2010, 06:29:05 AM »
Obviously it is all personal preference but when I make APAs or (American) IPAs I try to down play the malt character. There are a few recipes I have that take exception to thins, but as a general rule malt complexity is not what I am going for in an IPA. I want the beer to be quaffable and when you have a malty backbone going on it tends to clash with the hops and, at least for my palate, takes away from the beer. A very simply malt bill, a little crystal to balance the hops and I call it good.

6393
Beer Recipes / Re: °designing° a recipe using an extract kit
« on: July 16, 2010, 04:59:57 AM »
Pils malt works great in light american ales, APAs, and IPAs.

6394
Yeast and Fermentation / Re: Too much pressure stalls fermentation?
« on: July 15, 2010, 02:30:10 PM »
Did you take a hydrometer reading during any of this process? Hard to say exactly what was going on - you may have had a finished fermentation or you may have transferred before fermentation was finished. Regardless, you would have to be in a sealed, pressure tested, stainless vessel to withhold the kind of pressure you are talking about to stall the yeast.

6395
I brew my own recipes exclusively now and, especially now, I am basically only brewing about 4 recipes over and over and over again - mixing in a few seasonals as they come along.

I have brewed other's recipes in the past but I have only ever bought two kits - the one that came with my first brew kit and the B3 "Pliny the Elder" kit about 5 years ago.

When I first started brewing I used to tweak the Papazian recipes in his two original books. But I have always been the kind of brewer who takes a recipe and "makes it his own". Those Papazian book (TCJ and HBC) were great inspiration design books, though.

6396
Well, sure you would want to minimize head space on the secondary (if that is what you were talking about) but, regardless, a 1.044 ale doesn;t need a secondary. Just a waste of time IMO and raises the potential for oxidation. I have been lagering my kolch in the primary and when I rack off into the kegs I am racking crystal clear beer. Secondary is not needed to clear the beer.

6397
The Pub / Wireless Audio
« on: July 15, 2010, 05:51:38 AM »
I have a wireless iSymphany stereo system. It works very well though it certainly isn't the best audio system out there. I have a couple extra speakers and it is nice to have sound in several rooms in the house via wireless.

Problem is, the speakers are way more expensive then they are really worth. I have a nice stereo system in my pub room down stairs and I was wondering if there is some sort of a device out there that would let me broadcast wireless from my iSymphany base to this other system without having to spend another $150 bucks on speakers.

6398
General Homebrew Discussion / Re: Simple recipe question
« on: July 15, 2010, 04:57:35 AM »
For an IIPA it is best to use pellet hops if possible because you will lose a TON of wort due to soakage in the whole hops.

BTW: Pliny the Elder is a great beer and the clone is a great recipe.

6399
You will need to take a second hydrometer reading to be sure the beer is finished. Visual confirmation is not a good idea, especially if you are bottling.

Also, personally, I see no need to secondary a 1.044 amber ale. Just leave it in the primary an extra week or two then package as normal.

6400
General Homebrew Discussion / Re: Membership Levels?
« on: July 15, 2010, 04:51:46 AM »
LOL!  ;D

6401
Kegging and Bottling / Re: Corny Keg's Leak
« on: July 14, 2010, 04:01:05 PM »
You also may need to replace the o-rings.

6402
You will notice a net work of white webbing that starts to spread across the surface of the beer. It may smell slightly vinegary, but sometimes doesn;t seem to have any smell at all. The taste can be hard to pick up during the early stages of growth. The good thing about acetobacter is that it can not grow without the presence of o2, which is why I always limit the head space in my yeast slurry. It can't grow in Co2. The bad thing is that is seems to be very common. But, if you kept it cold you will most likely be alright. The reason I am so skittish about it is it is the infection I have been most commonly hit by. And like I said, I have seen it take hold in 48 hours on the surface of beer remaining on top of a slurry (after racking.) But that was also not refrigerated.

6403
professor and major, can you expand on what you do? when you go back and forth are you rinsing the yeast and then creating a new starter everytime? to me, it sounds like the OP was just going to toss a batch on top of an existing yeast cake, i'm assuming you guys aren't doing that.

I normally just reuse part of the slurry (I pour the slurry in a mason jar and refrigerate) - washing is a PITA and I never saw any real benefit from doing that (of course, I leave most trub and hop material in the kettle). If the slurry is over a couple weeks old I usually make a starter on my stir plate or with continuous o2.

As far as the acetobacter goes, its your call richardt - keeping it cold will help keep the slurry fresh. But if you are like me, if you have even the slightest doubt of its health and/or purity you will dump it. If you feel good about it - use it!

6404
I've reused yeast that high. On some beers it worked fine on others the results were not as predictable. Cleaner strains can tend to throw more esters and more estery strains can tend to get cleaner. I wouldn't say I ever had a bad batch from reusing yeast that high, just not as predictable.

I would NOT use yeast that has been sitting around for days in a bucket - however. The more o2 that you allow in the head space the more chance you have of picking up an acetobacter infection. I have seen it happen in only a matter of 48 hours when I have left yeast sit in the bottom of a bucket or carboy. YMMV.

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