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Messages - majorvices

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6391
Ingredients / MOVED: What's the best thermometer?
« on: March 27, 2011, 03:10:08 PM »

6392
Ingredients / Re: Orange Blossom flowers
« on: March 27, 2011, 03:08:43 PM »
Maybe you should reach out to Patrick Rue at The Bruery.  Sounds like the kind of thing he'd use.

Great suggestion - thanks!

6393
Ingredients / Re: Orange Blossom flowers
« on: March 27, 2011, 02:38:40 PM »
Well, a google search shows there apparently is a beer made with them commercially. Just can't find a source for the flowers. I will also look in to the hibiscus flowers, thanks.

6394
Ingredients / Re: Orange Blossom flowers
« on: March 27, 2011, 01:42:05 PM »
Thats good info. FWIW it was for a low gravity saison and it would be consumed very young and fresh. I just can't find a source. Anywhere! ::)

6395
Ingredients / Orange Blossom flowers
« on: March 27, 2011, 12:43:35 PM »
Anyone have a source? I have an orange tree in my solarium and when it blooms it smells simply terrific. I want to make a beer with them, but there's not enough blossoms to really experiment with.

I see Randy Mosher mentions them in "Radical Brewing" so I am obviously not the first to think of this. He mentions Middle Eastern Markets. I don't know that we have one in our area.

6396
Yeast and Fermentation / Re: Which Yeast for Kolsch?
« on: March 27, 2011, 11:54:02 AM »
Perosnally, if I am going to be transporting a keg I use one keg as a bright tank (like I said above, I shorten the dip tube by 1/2 inch) then via a jumper rack the beer off to another keg. But I just don't like racking beer into a tank filled with oxygen. I suppose if you could at least purge the ehad space in the secondary carboy with Co2 you should be fine.

You say lagering for 6 weeks in primary - just so you know, that's not at all what I am talking about. If you pitch enough yeast your fermentation should be done in about 7-10 days. Resting it around 68 degrees will help finish it out completely. Then you can rack and crash cool. 2-3 weeks is all it should take. So your kolsch should be done between 2-5 weeks from brew day.

6397
Yeast and Fermentation / Re: Which Yeast for Kolsch?
« on: March 27, 2011, 05:57:50 AM »
I have no idea why you would secondary and keg. Doesn't make sense to me. The keg basically is a secondary, only better because you can purge the head space and store the beer under Co2. I used to sometimes us a keg with a shortened dip tube as a bright tanks, and rack the beer off that into a serving keg. But even then, usually just a slightly shortened dip tube would allow me to draw off clear beer. no secondary needed.

I rarely lager any beer that is lower than 1.060 for longer than a month. Especially not a kolch. Just no need for it IMO. I usually get wlp029 very clear in the keg (or BT) in about 2 weeks with a little gelatin finings. Of course, you have to have your water and pH dialed in perfectly for uber clear beer as well.

I think your yeast plan is sound.

6398
The Pub / Re: English Ales - Am I alone
« on: March 27, 2011, 05:41:03 AM »
I like them too.
The first time I had Tetley's I thought it was the best beer I ever drank.
One that I don't like is Bass.
The only cask ale I've had was from the local Iron Hill an "English Session Ale" it is one of my all time favorites.
I have a 4% abv bitter waiting for room in the keg fridge.

I like English Ales on cask very much. That said, I like an American IPA on cask even more. :)

6399
Yeast and Fermentation / Re: Low yeast for Hefe weizen
« on: March 26, 2011, 07:04:33 PM »
If the vial/smack pack is fresh a 1L active starter works really well for a hefeweizen. I do agree "slightly" underpithching for a hefeweizen works well.

6400
Yeast and Fermentation / Re: Which Yeast for Kolsch?
« on: March 26, 2011, 05:43:36 AM »
Both make excellent kolsches, I have brewed them side by side more times than I can count. I usually go with WLP029 though, mostly because it is easier to get the beer to clear.

I recommend making a large starter (approximate closer to a lager starter than an ale) crash cool, decant spent starter beer and pitch the slurry cold at around 58 degrees. Ferment at around 62-64 and then raise up to 66-68 when krausen starts to fall. Lager for abiout 2-3 weeks at 32 degrees and tap the keg. A little gelatin fining will help clear.

6401
The Pub / Re: English Ales - Am I alone
« on: March 26, 2011, 05:32:31 AM »
The more I read the posts on this forum, the more I wonder if I'm in the minority.  So, I have to ask.  Does anyone else out there like just normal, plain old traditional English-type Ales?  I see lots of discussions on high alcohol barley wines but I just don't have a taste for them.  I see lots of talk about American style IPAs with all of their fruity, citrusy C hops which I am fine with and do enjoy on occasion but I certainly can't spend a whole night drinking these.  There's just too much there.  Maybe the hard core lupulin addicts out there can do it but not me. 

I used to like them a lot and made a Special Bitter my house recipe for years. Like you, I didn't really care for American IPAs much, except for on occasion. Then, out of nowhere, I just got to where I craved that 75+ BU IPA and mostly lost my taste for mildly hopped beers with EKG.

Used to make barley wines every 6 months or so too, but I just never really drank them. Last one I made was in 2007 and I still have oodles of bottles. But, if I make a IIPA its gone in weeks. ;)

6402
The Pub / Re: FINISH HIM!!!
« on: March 25, 2011, 02:07:27 PM »
What a horrible video.

I have a hard time relating to anyone who would glamorize the beating on a 10 year old kid with a mortal combat theme, whether he be a bully or not.

6403
Yeast and Fermentation / Re: Starter Size Clarification
« on: March 24, 2011, 02:54:22 PM »
Yes, in most cases it is best to grow the yeast first, decant the spent starter beer and pitch only the slurry. If you are just pitching, say, a 1L starter active you are not really growing any yeast.

6404
Yeast and Fermentation / Re: Wyeast 2206 smack pack won't swell
« on: March 24, 2011, 01:35:04 PM »
It is about a year old (but kept at constant 36 F in the fridge).  I know the counts are down, but I plan to use it anyway--I'm going to toss it into a 1 L starter flask tonight or tomorrow.

Hopefully you are using the 1 L starter to step up to a 4L starter or larger.

6405
Ingredients / Re: Chinook at HopsDirect
« on: March 24, 2011, 10:48:36 AM »
Don't wanna cause a panick or anything but there is another hop shortage this year. not as bad, but bad enough. Lots of hops I can't get (and need!)

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