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Topics - kramerog

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1
The Pub / Best beer themed songs
« on: June 03, 2016, 07:28:22 AM »
I searched for a thread on this and was surprised to not find one here.  My current no.1 is Too Drunk to Fu*k but I suspect that is only because I haven't see your no. 1.  What is your favorite beer-themed song?

2
Homebrew Clubs / Filing you club's taxes today on the deadline
« on: May 16, 2016, 01:32:46 PM »
I just wanted to let you know that if you are filing your clubs form 990N today, the deadline for calendar year 2015, you might encounter difficulties.  In particular, if you have never filed form 990N before and have not applied for tax exempt status, the IRS won't allow you to file form 990N.  You have to call the IRS first according to the IRS website.  Don't bother calling today, because the phones are busy today.

Here is the relevant FAQ from the IRS website (https://www.irs.gov/charities-non-profits/annual-electronic-notice-form-990-n-for-small-organizations-faqs-how-to-file).
When my organization attempted to file Form 990-N, we received an error message indicating that the EIN was incorrect.  What should we do?

If you are certain that your EIN was entered correctly, the IRS may not have your organization listed as a tax-exempt organization.  This may be because your application for tax exemption is pending or you did not apply for tax exemption.  If this is the case, an officer of the organization should contact Customer Account Services at 1-877-829-5500 (a toll-free number) and ask that the organization be set up to allow filing of Form 990-N, the e-Postcard.

Your organization will need to allow six weeks for the IRS to update its records before you can file your Form 990-N. Your organization should not be concerned if this delay causes your filing to occur after your Form 990-N is due because there are no late filing or delinquency penalties associated with Form 990-N. Note, however that an organization's tax-exempt status is automatically revoked if it does not satisfy its annual filing requirement for three consecutive years.

3
All Grain Brewing / Upper (dulute) limit on Mash Thickness
« on: April 11, 2016, 07:32:10 AM »
I've mashed at thicknesses of up to about 2.5 qts/lb.  How much higher can I go with English malts before the mash is too dilute to get a good mash?

4
General Homebrew Discussion / Tuesday Beer Trivia: More Hops
« on: April 06, 2016, 08:46:03 AM »
Question 3 does not provide the right answer.  Assuming that nothing is lost in drying hops other than water, for the water percentages provide in the explanation of the answer, the correct answer is 4.5.  In drying my homegrown hops, the weight loss is 75 - 80%.

5
Equipment and Software / Exchilerator or counterflow chillers generally
« on: January 28, 2016, 10:31:05 AM »
I'm thinking of buying an exchilerator (http://www.brickriverbrew.com/#!our-chillers/c1t30) although I might decide to make one.  What are people's experiences or thoughts about the exchilerator or counterflow chillers more generally?  Cleaning, sanitation, performance, clearer beers, etc?  I will be using it with a pump and I typically make 10-gal batches.  I currently use an undersized immersion cooler.  Thanks,

6
Ingredients / Carafa Dehusked/Special and Bru'n Water
« on: November 09, 2015, 11:15:00 AM »
If I assume that carafa dehusked/special is a roasted malt, will Bru'n water be reasonably accurate?  Since dehusked carafa is not nearly as roasty as regular roasted malts, it seems that dehusked carafa could also be less acidic than regular roasted malts.

7
Yeast and Fermentation / Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 09:17:02 AM »
I wasn't planning on brewing for Oktoberfest but now I think I will and use lager yeast for the first time.  What yeasts are recommended for oktoberfests?  Any dry yeasts?  How about the Wyeast 2633 Oktoberfest lager blend?

8
Yeast and Fermentation / Pedio for barrel aging
« on: July 02, 2015, 07:14:21 AM »
I'm thinking of pitching pedio into a flanders red in my barrel because the flanders red isn't sour enough.  Should I make a starter for pedio, let's say wyeast 5733? 

The gravity is 1.007.  Is it likely the pedio would sour the beer more?

9
Yeast and Fermentation / Speeding up Brett fermentation
« on: June 02, 2015, 11:54:45 PM »
I'm currently in the third week of a Brett-only fermentation.  This week I upped the temp to 70 F to get the fermentation to finish.  I need to cold crash Friday night and keg Saturday morning to serve Saturday afternoon.   I can probably get way with kegging it before the Brett is completely done but I'd like it to be done.  What temp can I safely ferment at with Wyeast's Brett lambicus (Wy 5526)?

10
I made 4 gal of wort at 1.043 and mixed in 2.5 gal of a previously fermented wort (the other wort has its own thread but I was hoping for the fresh fermentation to clean up some things in the previously fermented wort - I'm going to skip the details but it has its own whole topic and pitched 1 qt of Brett Lambicus starter Sunday evening and another quart of Brett Lambicus starter Tuesday evening.  It is now Wednesday evening and I don't see any signs of fermentation.  The primary is being maintained at  67 F.  I could pitch some dry yeast that I have on hand but I am interested in alternatives.

11
Wood/Casks / Saving a stinky barrel?
« on: April 25, 2015, 03:43:56 PM »
After emptying a barrel of a RIS, I filled it with water to strip some charcoal flavor from the barrel with the intention of putting a sour in there shortly afterwards.  Life got in the way ....  There is mold at the mouth of barrel and the water stinks of sulfur and other septic smells.  Is the barrel saveable and how?  I'm ready to fill the 26-gal barrel with a flemish red some soured some not.

12
The March/April 2014 article of Zymurgy had an article called "Homebrewing Vintage Beers" in which Patrick Dawson suggests to ferment at higher temps to create esters, phenols and fusels which with enough age will change into desirable flavors.  The author says "Many commercial brewers with vintage beer pedigrees keep their primary fermentation temperatures in the 80s and (very occasionally the 90s)." The only given example of a non-Belgian yeast fermented at higher temps is White Labs WLP002 (English Ale).  I'm interested in fermenting a Russian Imperial Stout at higher temps.  Any yeast recommendations?

13
Wood/Casks / Tweaking RIS recipe for a bourbon barrel
« on: October 23, 2014, 07:23:48 PM »
I have some candidate recipes for a RIS for aging in a bourbon barrel.  The recipes were developed for non-barrel-aged RISs.   I'm thinking of aging for 6-9 months during which time approx 5-7.5% of the beer will evaporate.  Does it make sense to plan on a RIS that is drier to compensate for a boost in gravity due to  evaporation ?  Are there any principles for tweaking a recipe RIS recipe for bourbon barrel aging?

14
Yeast and Fermentation / Roeselare Blend
« on: August 12, 2014, 12:40:52 PM »
I was thinking about using Roeselare Blend to make a Flemish red in a 26-gal barrel.  Per Wyeast, I'm not supposed to make a starter as I'll disturb the precise proporations of brewers yeast, lacto, brett, flor and pedio.  Should I then pitch 5 or 6 separate packages of Roesealare?  Call me cheap but I'm hoping to avoid that expense.  Is there a different/better way?

15
The Pub / BJCP Judging Exam and new guidelines
« on: July 21, 2014, 02:27:57 PM »
Does anyone have a good estimate of when the BJCP Judging Exam will be revised to match the 2014 BJCP Guidelines, assuming it is adopted?  My exam is in early 2015 so I'm wondering which guidelines to learn.

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