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Topics - miguelpanderland

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1
General Homebrew Discussion / Blending Beer Batches
« on: October 05, 2012, 05:00:38 AM »
So, I brewed a monster barleywine with a high alcohol intolerant yeast strain.  It's stalled at 1.060.

I REALLY don't want to dump this if I don't have to because of the cost of producing it thus far.  The only remaining solution I can think of to salvage the effort is to blend it with a different batch of beer and mitigate some of that intense sweetness.

Does anyone have any guidance as to how one goes about such a process? 
Is there a way of calculating the gravity of the new, blended beer?

2
Yeast and Fermentation / Stuck Fermentation Help
« on: July 06, 2012, 07:48:48 AM »
Background:

6/17 Brewed a 5.5G batch of 1.140 English Golden Barleywine (overshot the gravity a bit!).  Pitched the brew on a whole slurry from a 1.035 bitter fermented w/ Wyeast 1968.

Had a week of great action and then things really started to slow.  6/30 I re-pitched a 1L 1.040 starter of Wyeast 1968.  Checked the gravity today and I still get a ready that's within .002 of what I got last week (1.064 vs 1.066).  I've already gathered that I did an abominable job aerating the wort. 

Am I out of options to salvage the operation at this point?

3
General Homebrew Discussion / Brewing with Chipotle or Other Peppers
« on: June 18, 2012, 12:50:21 PM »
Am curious to what peoples' experiences have been using peppers in brewing.  I'm thinking of doing something with chipotles and with Thai chills and would love to hear what people have tried.

4
General Homebrew Discussion / Raisin Flavors
« on: June 11, 2012, 08:24:45 AM »
I'm starting to think of brewing a beer that has raisin type flavors.  Any suggestions on how this can be achieved?

5
All Grain Brewing / Additional Boil for 70/-
« on: May 16, 2012, 06:42:25 PM »
Planning on brewing the Caramelized 70/- recipe from Jamil's, "Brewing Classic Styles." 

In the instruction regarding boiling down a gallon wort and adding it back to the main boil, he calls for "reducing it down until the sugars begin to caramelize."  Does that really mean cooking it down until it thickly coats the back of a spoon?  What would an appropriate test be to gauge whether you'd reduced enough?


6
General Homebrew Discussion / Clear(er) Beer
« on: May 02, 2012, 06:52:15 PM »
Any suggestions? 

My beer tastes good, but it could surely stand some improvement in the clarity department.  Any help is appreciated.

7
Kegging and Bottling / In Keg Dry Hopping...
« on: January 19, 2012, 12:46:15 PM »
Has anyone done this?

If you have, what do you find the best procedure(s) to be?

Is it as simple as hops in a muslin bag in the keg?  Do you pour the beer with the hops in the keg?

8
Yeast and Fermentation / Stepping up an old(er) starter
« on: January 06, 2012, 04:14:38 PM »
Had some Ringwood ale yeast slurry saved in the fridge since 11/15. 

First step was the thick slurry in a 500 ml starter.  Suppose after I crash and decant that, I'll be alright to step up to the proper size needed?  OG on the brew will be about 1.041.

9
Yeast and Fermentation / Re-pitching technique...
« on: November 14, 2011, 09:37:30 AM »
Saved a slurry of WLP 013.

Any useful techniques on how to deal with the slurry before I re-pitch into fresh wort?

10
Beer Recipes / Samuel Smith's Winter Welcome Clone...
« on: November 14, 2011, 08:56:00 AM »
A favorite seasonal for me.  Anyone have a recipe?  

11
Yeast and Fermentation / Too Little Time for a Cream Ale?
« on: November 09, 2011, 02:15:11 PM »
Working on being prepared for the usual invasion of relatives. 

Is two weeks to short to pull off a cream ale to have available for those that don't like brew with a lot of flavor?

12
Yeast and Fermentation / Aerating Wort
« on: November 02, 2011, 05:40:07 AM »
Where does one purchase pure O2 put pump into the wort?  For those that use this practice, how do you find it works for you?

13
Ingredients / Using Coffee in Brewing
« on: September 06, 2011, 10:17:57 AM »
What do you all find is a best practice?  Adding already brewed coffee during the boil or in the carboy?  Using beans?  I'd love to hear some ideas!


...never mind, folks - should have read a little further down the thread topics....

14
Kegging and Bottling / Fridge User Manual Assistance
« on: September 03, 2011, 07:33:26 AM »
I'm getting ready to convert my Amana SZD20MW into a keggerator but am having a heck of a time finding info about the model before I start drilling holes all over the place.

Any of you folks use a similar or same model with any insight into the location of freon lines, etc?  Any info would be helpful.  Thanks!

15
Yeast and Fermentation / When to add yeast to finish a beer?
« on: June 15, 2011, 07:48:30 PM »
Brewed a Golden Strong using WLP570 and after six weeks the gravity is down to 1.014.  It's taken some coaxing to get it to this point.  I was hoping for a FG of 1.008.  At this point, do I have to settle for my current FG or is there something more I enhance attenuation?  The beer tastes great right now, but I really want to nail that dry finish.

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