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Messages - Thirsty_Monk

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Going Pro / Re: Starting wage for Cellar position?
« on: June 04, 2016, 12:59:44 AM »
Hey guys, I might be getting a cellar position in Ohio, and don't want to ruin my chances by saying the wrong number.  I was wondering if you guys could help me.  It's an entry level cellar position, so would $15/hr be asking too much? What's a good number?  I really want the position, but still need to pay the bills.
Thanks in advance for any help!
Remember you are in training and you have no experience.

Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 04, 2016, 12:54:53 AM »
As many of you know, I brew a lot of lagers, but this one has befuddled me.

Been running 835 German Lager X currently.  Previous 2 pitches (dortmunder and pilsner) were extremely healthy, fast (<8 days) and flocculent, and sampling has been so great that I am hoping that 835 is made a year round.

Third pitch into an Oktoberfest (600ml Slurry/27 days since previous pitch so calced as 2 weeks 'old', 12 gal 1.058 wort) 2 minutes pure O2.  72 hours in nothing.  at 84 hours, I gave in and pitched another 200mL. at 96 hours started to see airlock movement and krausen development.  it is now pounding away, dropping about 1 plato per day.

I'm not sure what I've done wrong here.   I'm extremely pissed as the brewday went otherwise perfectly.  I am already tentatively scheduling a rebrew in late June or early July, growing some 835 from the 1st fermentation that I saved, in anticipation that this one being completely FUBAR.

Any thoughts or suggestions?

The easiest fixer upper is to blow CO2 to the cone of fermentor to put yeast back into suspension.

Now I think there are couple of things about repitching. It takes me up to 6 generations till my new pitch become to be super yeast.

Yeast will consume oxygen is short period of time. I airate wort after HX before it enters the fermentor. It is quite important to airate/oxygenate wort when you repitch. It takes me 3 batches to fill fermentor and they are about 4 hours apart. Each batch is airated.

Last thing is do not ferment too cold. I start at 52F and go up every day.

Now translate it to your system and it should work quite nice. Let me know if you have any questions.

Hoppy brewing and come to visit me one day.

The Pub / Re: Brewery Visitor
« on: June 02, 2016, 12:57:45 AM »
We should start visiting each other. That would be fun.

That would be interesting. Are they outlaw water too? Pot needs it for growing.

I am not trying to be difficult. Brewday today. Almost done. 3 batches.

Hi All -

Moving from CT to TN later this year - have a 10 lb canister that I bought just before 10 lb cans became illegal in CT.  Can I use this canister in Tennessee?  Are there any other CO2 canister limits in Tennessee I need to know about?

Thank you
Never heard if it.

May be what happened is this. There is not too many 10 lb cylinders. Your supplier did not want to deal with it so he told you the illegal story. It was easy way out for them.

Just a hypothesis. 

I think the opposition is due to the hype.
The culture/market seems to be packed to the gills with hyped up beers that have a mythos built up around them but ultimately don't deliver. Some of the breweries seem to have perpetuated this while others seem to fall victim to it from the outside in.

I find myself more and more retreating back to beers like SN Pale Ale and many of the staple beers from when I first started drinking good beer and marveling at the simplicity and consistency. This whole soured, barrel-aged, quadruple IPA brewed with baby tears and unicorn horn dust is something that I hope goes away. I gravitate toward simple, sub 9% ABV beers with no BS, no hype and no ulterior motives (intentional or otherwise).

That's just my opinion.

Sent from my iPhone using Tapatalk

My dislike is based solely on the muted flavors and gritty mouthfeel from the haze.  If you like 'em, great.  There are enough different beers out there for everyone.  What kills me is when someone takes my dislike personally.
For supporters of this "style" it reminds me a story of "Emperor new clothes".

Beer Recipes / Re: Roggenbier
« on: May 29, 2016, 07:29:12 PM »
I think it is set to 0.40.

Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 29, 2016, 03:13:32 AM »
The real question here is why in the world did Jim even try it?

I'm not even sure I would offer it to guests.
I had the same question. Had to double check what forum I was on.

Beer Recipes / Re: Roggenbier
« on: May 29, 2016, 02:36:41 AM »
You can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am  going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.
Let me know how that worked. I have a hard time latte ring with Weyernmann rye.

Ingredients / Re: Brewtan B
« on: May 18, 2016, 12:23:48 AM »
It seems like you have to give it a couple minutes to appear.  You could also try downloading it.

I'll give a second confirmation that your link in the original post only has the odd pages - even when downloaded.  The PDF document is 4 pages long when it should be 7 pages long (I think 7).

Denny, I wonder if you happen to be checking a different/updated link than us?  If you still have the original 7 page PDF then maybe you can try uploading it to your google drive again and giving us the new link.  Sorry to a PITA, but the literature is intriguing but I feel like I'm only getting half the picture :D

Yeah, the original was missing pages so I reposted yesterday afternoon.  Took the original down.  See if this link is better...
I hope it works but it looks like it will fix all your ailments.

The Pub / Re: I may have to move to Bruges
« on: May 16, 2016, 12:59:29 PM »
Also you can have your own beer pipeline with help form kickstart.

This is a good soap opera read. It entertained me for more then an hour. Carry on.

Ingredients / Re: Weyrman floor malted Pilsner
« on: May 04, 2016, 03:05:43 AM »
I use Weyernmann floor malted BoPils malt in my bohemian Pilsner. I like it.

General Homebrew Discussion / Re: Fining and dry hopping
« on: April 11, 2016, 01:53:23 PM »
You will get better hop aroma if you fine first, then dry hop.

Possible but I usually fine cold. So I dump the yeast, dry hop and bubble CO2 thru fermenter while dry hopping. Then chill the fermenter and fine.

Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 11, 2016, 01:49:26 PM »
Is anyone on the forum familiar with this ester and its formation in beer?

I recently brewed a Helles that had a significant corny DMS aroma and flavor when it was young.

have one on tap right now that has some of that.   never had the corny DMS aroma or flavor though.  just a light hint on concord grape.  that same yeast (830) was used on a marzen before it and a Vienna after the helles, and neither of those have the grape ester at a detectable level.
Paul, Munich light will give you hints of grape flavor.

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