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Topics - jimrod

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Irish ales seem pretty simple but I've seen several recipes that have different ingredients to make them red. What is the key to a real nice red color? And a good taste?

Who has a great Irish ale recipe?

General Homebrew Discussion / bulk rhizome purchase.
« on: February 27, 2015, 01:29:00 PM »
Where can I go to buy 500 rhizomes at a very good price? There are hundreds of places to buy rhizomes at retail on the internet but where do you go to get a good wholesale price?

General Homebrew Discussion / Here we go again with the foam question
« on: January 10, 2015, 04:53:17 PM »
Are there certain ingredients in beers or certain brewing circumstances that cause some beers to pour excessive foam? Is there something in the recipe that could be changed to avoid excessive foam in the finished product? Or is there another problem?

I've seen this question posted many times and I know all the answers by heart it's happening to me. It is like the friction of the beer traveling though the beer line causes the CO2 to come out of solution.

I have an APA that will not pour without yielding half foam. Now here is my setup.. I have 2 taps with 8 ft. of beer line on one side and 10 ft. on the other. Both pour this beer foamy and flat. I've also tried with a cheap plastic cobra fitting. I've changed pressure, changed temperature, de-gassed, changed out all the fittings, etc.

I force carb at high psi 30 for one day and then burp and set the pressure to 14 to finish. This has worked very well for as long as I've been serving beer. BUT not with this cursed beer. Any comments?

All Grain Brewing / Strike temps....necessary?
« on: December 30, 2014, 05:06:53 PM »
How will it effect the fermability of the wort if I start the mash at 75* and gradually ramp up the temperature to 150* using a HERMS system?

Does this method utilize any "rest" points?

Will there be any difference doing this or preheating the water to 168* and "mash in" to end up at 150*?

Equipment and Software / name of electric brew system.
« on: December 19, 2014, 04:40:56 PM »
Does anyone know the name of the electric brew system that uses a Stainless Steel basket for grain to mash right in the boil pot?  There isn't a HTL.  I saw a short video on it some time ago and I'm just now starting to get interested.

All Grain Brewing / carmel taste to wee heavy
« on: October 31, 2014, 05:12:31 PM »
I boiled a gallon down to a quart just like the directions required for a Tranquir House clone but I didn't notice any carmel flavor until the beer got 8 months old. Why is that?

I have recently repeated that recipe an did not notice any carmel flavor after 3.5 months, do you think the carmel flavor will eventually appear?

Other Fermentables / aging mead
« on: May 15, 2014, 03:48:35 PM »
My mead is 6 weeks old and fermentation seems to be finished. It started at 1.150 and ended at 1.058.
I've racked into a carboy and I'm not sure if I should refrigerate or leave it out at room temperature?

It has been hot lately and I wasn't sure if 85* mead would change the taste. I can put it in the refrigerator at 40* or outside in the garage at 85* but i wasn't sure if 40* would stop any residual fermentation?

Any advise ?

Other Fermentables / optimum pH for mead.
« on: April 17, 2014, 03:32:57 PM »
What is the optimum pH for a sweet mead?

I also have had a lifeless mead that needed acid blend but I am wondering if there is another way besides guessing? Adjusting the pH by using acid blend could take out the guesswork.

Yeast and Fermentation / How long can I save a yeast for repitching
« on: April 11, 2014, 02:19:31 PM »
I racked my lager off the yeast 3 weeks ago by using co2 pressure to push the beer into the kegs. The old yeast has been sitting at 50* in my lagering fridge under 2# co2 pressure. It hasn't been exposed to air.
Is it still viable to re use?

Yeast and Fermentation / Step up times
« on: April 10, 2014, 11:01:42 AM »
I need to step up my starter one more time to get the correct yeast cell population. How long does it take to complete each step? Or how long do I leave the yeast on the stir plate before I decant and add more DME?

Yeast and Fermentation / White Labs 070 bourbon yeast
« on: April 02, 2014, 02:15:16 PM »
Has anyone used this WLP 070 Bourbon yeast to make beer or mead or cider? 80% attenuation.
I thought it would give some interesting characteristics to a cider. Any comments?

Other Fermentables / cider with wlp 070 bourbon
« on: April 02, 2014, 02:11:45 PM »
I received a bottle of white labs wlp 070 bourbon yeast from a friend and wanted to know if anyone had ever used it for a cider or mead? The summary states that it is used in high gravity beers and bourbon liquors.  Attenuation at 80%.

I was trying for a Cycer. 15 Lbs honey, 5 gal apple juice. Something that would start at 1.120 and end around 1.025.

Any comments?

General Homebrew Discussion / why whirlpool
« on: February 12, 2014, 03:53:58 PM »
What is the purpose of the whirlpool and how does it work ?  I use hop bags so their is little hop refuse.

Ingredients / corn or rice
« on: February 02, 2014, 02:58:51 PM »
What is the process of converting the starch in whole corn or whole rice to useable sugar suitable for yeast consumption?

I've experimented with cooking then mashing but there isn't any or little sugar extraction. Do you need to precook or can you use the grain directly into your mash.

Yeast and Fermentation / yeast viability
« on: July 20, 2013, 03:52:13 PM »
I kegged my beer last week and didn't get around to cleaning the fermentor.
Is it possible to save the yeast that is left at this late date?
It's been at the bottom of a refrigerated (50*) 15 gal keg for 8 days.

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