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 - kramerog

Pages: [1] 2 3 ... 116
1
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 08:35:43 AM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk
Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

Sent from my SM-G920V using Tapatalk
I didn't boil.  I'll wait the fermentation out then. Thanks

Sent from my Moto Z (2) using Tapatalk


2
Other Fermentables / Hazy melomel
« on: December 06, 2017, 07:08:05 AM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk


3
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 12:49:33 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

Bottling bucket, hoses and filler would be my primary suspects.

Maybe.  I am not quite as diligent with that stuff but I do soak all that in sanitizing solution regularly.  Maybe I need to give all my stuff a real good cleaning.   
Extra cleaning and using bleach or iodine may solve the problem.  However, you may have to retire some equipment as scratches are impossible to clean and sanitize and plastic is easily scatched.

4
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 12:21:49 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

Bottling bucket, hoses and filler would be my primary suspects. 

5
Ingredients / Re: Oak Spirals
« on: December 04, 2017, 09:38:21 AM »
I've had success infecting a spiral with Brett, refrigerating it and infecting a beer with the Brett on the spiral.  I have not tried to infect a spiral with lacto (or pedio) but I think it would work.

6
Ingredients / Re: Isinglass Storage
« on: December 01, 2017, 09:21:04 AM »
Once you open it, you should definitely refrigerate unless the isinglass is full of preservatives.  Before you open, I don't know.

7
General Homebrew Discussion / Re: Microgravity Brewing
« on: November 29, 2017, 07:32:56 AM »
Might need to improve carbon dioxide scrubbers so as not to kill astronauts during fermentation.

8
General Homebrew Discussion / Re: The pellet debate
« on: November 27, 2017, 11:32:25 AM »
I think you may have seen ratios of 5:1 or 4:1.  These ratios are for the amount of wet hops versus dry hops.  Hops when picked are often dry to the touch but they still contain a lot of moisture.  4-5 ounces of non-dried hops, i.e. wet hops, dry down to about 1 ounce.

9
All Grain Brewing / Re: Water treatment and CaCl 2 addition
« on: November 17, 2017, 11:30:14 AM »
I calculate ~390 mg/l of chloride from added chloride.  Your calcium number would be way off too.

10
General Homebrew Discussion / Re: Bru'n water Water volumes
« on: November 17, 2017, 09:55:26 AM »
The benefit of adding salts to the strike water or the sparge water is that you can easily visually check if the salts have dissolved.  Usually you need to stir to get the salts to dissolve. 

11
General Homebrew Discussion / Re: Bru'n water Water volumes
« on: November 17, 2017, 08:36:47 AM »
If you plan to dissolve the salts in your strike water or your sparge water before adding it to the grains then the correct number is 7.5 gallons.  If you are adding the salts to the kettle or to the mash directly then the correct number is 4.66 gallons.

12
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 06, 2017, 08:54:27 PM »
Since there is a lot of potassium from malt, it shouldn't be a big deal to use KCl, which is pretty available online.

13
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 06, 2017, 08:42:30 AM »
From the water reports, it seems that the two breweries may be using lots of potassium and magnesium salts, but it is unclear to me how much potassium and magnesium might be coming from the malts.

14
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 03, 2017, 12:57:27 PM »
Is your garage detached or attached?  Burning down your garage is not that a big deal compared to burning down your house.

While I don't brew in a garage - I brew in a basement - CO monitors are key.  I use two for redundancy. 

15
All Grain Brewing / Re: Berliner Weisse
« on: November 02, 2017, 09:48:20 AM »
There was a seminar at this year's Homebrewcon which said IIRC that Berliner Weisses traditionally were sour but not that sour, probably more like American Wilds. Kindl created a very sour lacto beer that put everybody else out of business eventually.

Sent from my XT1095 using Tapatalk


Pages: [1] 2 3 ... 116