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.


Topics - kramerog

Pages: [1] 2 3 4
1
Zymurgy / Brewing vintage beers
« on: March 05, 2014, 11:20:12 AM »
"Brewing vintage beers" is a great article in the March/April 2014 Zymurgy.   For example, I learned that high temp. fermentation is particularly helpful in vintage beers.  Typically, I ferment vintage ales at the same temp. as my regular ales.

Anyway, the article didn't touch on the pros and cons of aging in bulk vs. aging in bottles.  The article also didn't touch on pros and cons of regular bottle caps and caps with oxygen barrier when aging in bottles.

Your thoughts?

2
I have an Old Ale that is too sweet.  I'm thinking about brewing a pale bitter and while it is fermenting blending some of the Old Ale in part because I think there are still some fermentables in the Old Ale.  When I add some Old Ale to a fully fermented Scottish Ale made by concentrating some of the first runnings, the Old Ale  completely takes over the flavor.  If I referment the Old Ale with the pale bitter will the refermentation reduce the aged flavors of the Old Ale or is the Old Ale likely to take over again (althought the pale bitter will have some balancing bitterness)?

3
Equipment and Software / Thermapen Open Box sale
« on: January 31, 2014, 11:15:45 AM »
$ 74 rather than $95 (?) with full warranty.  http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_jan_2014.html

I also got the silicone boot which I had not seen before.  It was a bit of an impulse buy for me.

4
Questions about the forum? / AHA Forum Topics
« on: December 18, 2013, 08:01:09 AM »
The list of recent AHA Forum posts on the homepage (http://www.homebrewersassociation.org/) hasn't changed once since yesterday.  It is driving me crazy! (or crazier)

5
Wood/Casks / Styles for wine barrel
« on: December 06, 2013, 09:27:35 AM »
I can get a used 25-gal wine barrel from a wine maker.  The barrel will probably not contribute much oak flavor due to the amount of wine that has already passed through the barrel.  I'm not sure if I'll get a red or a white wine.  Any recommendations for beer styles for the first batch?

6
For brewing, I would like to add acid to sparge water  but not to the mash water.  For mead making, I would like to add nutrients various times  during fermentation.  BeerSmith 1.0 doesn't allow me to do any of these things instead I have to do workarounds in the notes.  Is there a software that allows me to make additions when I please?

7
All Grain Brewing / Mixing UK and US base malts for UK styles
« on: October 29, 2013, 01:35:13 PM »
Initially, I was thinking of making an 80/- Scottish Ale from Fawcett's Golden Promise (GP) with a touch of roasted barley.  After some research, it appears that Fawcett GP has a diastatic potential (DP) of about 50 lintner, which is about the minimum to self convert.  Then I thought I should use some US 2-row (~20-25% of the grain bill) to bump up the DP and hopefully maintain my usual efficiency. [Scots are known for being thrifty so I wouldn't be surprised if they used some high DP malt, perhaps distiller's malt]

Now I'm concerned that I might loose to much of that GP character by having a more efficient mash. Any thoughts on mixing UK & US base malts for UK styles?

Thanks,

8
Yeast and Fermentation / Best ale yeast for lagers
« on: October 23, 2013, 07:07:51 AM »
I'm thinking of doing a Baltic Porter with ale yeast rather than lager yeast.  In the winter, my basement drops reliably into the mid and upper 50s.  The first yeast that jumps to mine is Chico.  What would you recommend as ale yeast for fermenting in the upper 50s? 

9
Other Fermentables / Fruit Punch Down
« on: October 14, 2013, 10:09:02 AM »
I'm making a peach melomel.  Some of the parameters of punch down are hazy to me.  I understand that I should punch down the fruit to prevent mold twice a day.  How long do I continue punching down?  Should I rack into secondary so I can stop punching down? 

Here is the basic info.  I started fermentation Sunday afternoon.  OG=1.086.  I noticed fermentation Sunday evening.  I'm doing staggered nutrient additions and degassing.  I plan to add about 4 lbs of frozen then defrosted peaches this (Monday) evening to 4 gallons of mead.

Thanks

10
Hop Growing / My Columbus hops smell like an electrical fire!
« on: September 12, 2013, 07:49:16 PM »
Year 2 of growing my Columbus were awesome.
Year 3 they smelled of an electrical fire and when I used them they made the beer taste like an electrical fire.
Year 4 - I just packaged them.  When I smooshed the Columbus they gave off an electrical fire odor but before then they smelled fine.

Has anyone ever heard of this?  What am I doing wrong?  My Cascades are just fine.

11
Beer Recipes / Beer Recipe of the Week: Russian River HopTime Harvest Ale
« on: September 11, 2013, 12:25:17 PM »
The amounts listed of Fresh, undried Chinook Hops (0 min) do not match (16 oz  vs 141.75 g).

12
Equipment and Software / Using corny as fermenter
« on: September 03, 2013, 10:45:58 AM »
What are easy ways to use a corny for a fermenter i.e. how do I stick a fermentation lock on the thing?  I'm planning on using the corny for dispensing beer in the future. 

13
General Homebrew Discussion / Dry hopping sours
« on: August 29, 2013, 04:49:57 PM »
I dry hopped ~3.5 gallons of a sour with 1.5 oz of homegrown Cascades.  No dryhop flavor after 2 weeks in the keg.  Now I see why Denny talks about acidity lowering hop expression.  Are my hops bunk or is dryhopping sours a waste of time?

14
Other Fermentables / Stabilizing a backsweetened melomel
« on: August 20, 2013, 11:01:04 AM »
I want to backsweeten and carbonate a pomegranate melomel.  I'm planning to force carbonate in a keg and bottle.

I understand that I can stabilize the mead with sulfites (I have potassium and sodium sulfites available) and sorbate.  How much do I need of both.  Does it vary by pH?

15
All Things Food / Pig roast ideas
« on: August 13, 2013, 09:02:17 AM »
My neighbor is going to roast a pig at ~250F for our block party this weekend.  He is building the BBQ out of cement blocks.  Anyway I was looking for ideas for things could also be slow cooked in the BBQ at the same time.  Thanks in advance.

Pages: [1] 2 3 4