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Messages - Gloridaze Brewing Company

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Ingredients / Re: Adding Fruit Puree in Stages
« on: June 16, 2016, 06:07:46 AM »
Thanks for all the advice.  I'm still not sure what the best direction to go in is.  I suppose being conservative is the safest approach, can't take it out.  I'll let you know how it turns out.

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Ingredients / Re: Adding Fruit Puree in Stages
« on: June 15, 2016, 11:07:49 AM »
I recently read about apricot being the way to go, but I bought a can of Vintner's Harvest Peach Puree so that's the way I'll go this time.  I do have some apricot extract left from an old kit that I may use if I don't get enough peach flavor from the puree.  Right now I'm focused getting the right amount of peach from the puree.  My overzealous nature says to throw the whole 49oz can into the 2.5 gallon batch, but I've done stuff like that before and ended up with a vanilla bomb stout and over-oaked porter.  Kolsch is a light flavored beer and don't want to overdo it.  That's why I was considering the half now, half later approach.  Any advice would be great.

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Ingredients / Adding Fruit Puree in Stages
« on: June 15, 2016, 08:17:22 AM »
I'm working on a peach Kolsch.  The unflavored base beer is in the fermenter right now bubbling away.  I've done some research as to how much puree to add and I have a general consensus of 1 to 2 lbs per gallon should be good especially since peach doesn't have a strong flavor.

I've killed many a beer by overdoing flavor additions after primary fermentation.  I'm considering adding the puree in stages.  For my 2.5 gallon batch, adding 1.5 lbs of peach puree after primary fermentation is done, waiting 4-5 days, tasting it, and adding more if the peach flavor isn't strong enough.

I've need read about anyone adding fruit puree in this staggered fashion, but can't think of any reason that it wouldn't work just fine.  Does anyone have any experience doing it in this way? TIA

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All Grain Brewing / Re: Hitting you mash pH
« on: December 18, 2015, 12:04:43 PM »
After you take your mash ph reading at 15 mins how do you calculate how much acid or baking soda to add?  The spreadsheets all seem to focus on pre brew session planning, not adjustments along the way.

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All Grain Brewing / Re: Hitting you mash pH
« on: December 16, 2015, 08:22:45 PM »

Bru'n water all the way, every time.

Is that because you find it more accurate or easier to use?

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All Grain Brewing / Re: Hitting you mash pH
« on: December 16, 2015, 07:51:39 PM »
I've heard recommendations for Brun'water and Brewer's Friend's advanced calculator. Anyone EZ Water Calculator?  I find that one the easiest.

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All Grain Brewing / Re: Hitting you mash pH
« on: December 16, 2015, 12:37:24 PM »
Thanks.  Seems like I'm on the right track then.  Are there any styles were I might want to go with something a bit more minerally rather than the minimalistic approach?

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All Grain Brewing / Hitting you mash pH
« on: December 15, 2015, 02:27:18 PM »
This may be a subjective question, but...

Is it best to try to hit your target mash with salts alone and then make your adjustments with acid malt or lactic acid?

Or is OK to include an acid addition as part of your initial water treatment?

I've been doing the latter, trying to keep salt additions as small as possible.  Is one way better than the other and why?

Thanks!

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General Homebrew Discussion / Re: Cellar Temperatures
« on: November 03, 2015, 02:53:44 PM »
kramerog do you think it didn't develop well because of the temperature and temperature swing?  RIS is typically a good style to cellar.

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General Homebrew Discussion / Re: Cellar Temperatures
« on: November 03, 2015, 01:16:58 PM »
Thanks.  I was thinking that I was loosing out on developing new character in the beer.  Distributors have their beer at room temp so I was thinking that as long as it was in the dark and not at 90˚ that it would be a good move.

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General Homebrew Discussion / Cellar Temperatures
« on: November 03, 2015, 06:58:09 AM »
I have read the ideal cellar temperature is around 50˚F.  I don't have a dedicated fridge that I can put a controller on or a basement that holds temps in that range.  I've been keeping my "cellar" beers in my food fridge around 38˚F.  I have read that keeping them this cold will not allow them to age properly or at least at a reasonable rate.  Am I be better off storing these beers at room temp, 68˚-72˚F or keeping them in the fridge as I'm doing?  Thanks!!

12
General Homebrew Discussion / eBooks from Brewers Publications
« on: April 01, 2012, 07:06:38 AM »
Got a great response on another forum.

***************
Brewers Publications is converting books a little at a time for kindle and other eBook formats.  The next up are How to Brew and Sacred Herbal and Healing Beers.  Technical books are more complicated to produce than straight text books due to formatting requirements that you don't have in your average fiction/romance/etc. books.  We are going through each text and proofing them.  We are working to produce eBooks not long after the release of printed titles as we introduce them but our backlist will take a little time and is proving to be somewhat labor intensive.  I'm hoping that as we move through them the process goes a little faster as we learn the limitations as well as what we need to be looking for.  You can stay tuned to new releases and any eBook info by "liking" Brewers Publications on facebook or following BP on Twitter @beerbooks

I believe I've responded to everyone by email that has emailed directly.  There was one phone message I've had difficulty receiving so I couldn't pull the number - maybe that was you?  If so, my apologies for not having called back quickly - I'm usually pretty good about that;)

Kristi Switzer
Brewers Publications
***************


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General Homebrew Discussion / eBooks from Brewers Publications
« on: March 30, 2012, 08:15:11 PM »
Has anyone had much luck finding eBooks from Brewers Publications, Kindle or iBooks?  I would really like to get Ray Daniels’ “Designing Great Beers“ and Gordon Strong
's "Brewing Better Beer". I've tried emailing and calling Brewers Publications to find out their plans for publishing a digital version of these and other books but cannot get a response. I have "Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew" by Jamil Zainasheff on Kindle and it's a terrific book in a terrific format. Does anyone have more info?



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14
Beer Travel / Dallas area beer
« on: February 19, 2012, 07:45:32 PM »
I'll be in Plano TX next week. What are some good local beers to try?


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