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Topics - spowlison

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Ingredients / Substitute Maple for Belgian Candi Sugar?
« on: October 20, 2011, 04:24:24 PM »
Anyone ever tried substituting maple syrup for some (or even all) of the belgian candi sugar used in Dubbels, or similar dark belgian styles? I'm thinking of trying a half-and-half split between candi sugar and maple syrup for a Dubbel.

Kegging and Bottling / Secondary in Keg?
« on: October 17, 2011, 09:22:37 PM »
Would there be any harm in cold-conditioning a beer for secondary fermentation in a keg? I was thinking I'd save myself a step in the process that way and just carbonate the keg once it's had a few weeks. The only thing I can imagine is that there may be a little extra debris in the bottom that I'd have to pour out with the first few glasses. Is it that simple or am I missing something?

Kegging and Bottling / Tight Corny Keg Connection
« on: August 29, 2011, 04:54:42 PM »
I have a corny keg with at tap that uses the ball-bearing type connection and it's really hard to snap my tap hose onto the keg, after I took it all apart and cleaned it. Is there some sort of lubricant that should be in there that is now gone due to my fastidiousness? I am afraid of breaking it, since it's such a tight fit. Maybe something got broken or out of place when I reassembled it all? I also took apart the keg post as well...

Kegging and Bottling / Hop Clog Woes
« on: August 16, 2011, 02:52:50 PM »
I've got a beer in my Corny keg, and it's ready to go. I dry hopped it in the keg, but despite my best efforts (putting the hops in a hop bag and tying it up), I am still getting epic hop particles clogging my "out" tube. I've taken the keg apart a few times, being careful to sanitize it along the way, unclogged it and tried it again, but each time it re-clogs quickly. Seems like something went awry with the hop bag. Any fixes you can think of to save this batch of beer?

Kegging and Bottling / Kegging a Weisse
« on: July 29, 2011, 05:17:27 PM »
I'm thinking of brewing a nice, classic Weisse Beer before the summer is out. I got to thinking about it, and almost every time I've had this style of beer, it's come from a bottle, which enabled me to swirl the yeast in the bottom and add it to the top of my glass, which I like. Here's the catch: I usually keg my homebrew and don't plan on going back to bottling. So, how will kegging effect this classic element of weisse beer--the nice, estery yeast that gives it a deeper haze?


Yeast and Fermentation / Lacto Fears
« on: June 01, 2011, 02:51:50 PM »
I'm thinking of brewing a Berliner Weisse, but I am a little nervous about using Lactobaccillus, having never brewed with bugs before. I am worried about contaminating my fermentation vessel and equipment for future non-bug beer brewing. I use plastic fermenters,  and I do clean things thoroughly with the standard cleaners available at the homebrew shop. Nevertheless, I've heard tell of people using Brett and then never being able to fully clean their equipment from then on. Should I worry about this?

Beer Recipes / Yeast for Black IPA/Cascadian Dark Ale/etc.
« on: April 08, 2011, 07:15:06 PM »
Do most recipes for Black IPAs usually use a conventional IPA yeast, or is there something more specific to the style that is preferred? I ask because I'm wondering if I could simply take an IPA recipe that I like and switch out some of the malt for a darker variety while keeping the same hop additions, etc. Thoughts?

Ingredients / Hops for Colorado
« on: April 05, 2011, 02:54:55 PM »
What varieties of hop grow best in the Colorado Front Range climate (dry, windy, sunny, cold at night, hot in the day)? Just looking for something that will be pretty reliable and hardy for a first-time attempt at growing. Thanks!

Yeast and Fermentation / Diacetyl Rest Timing
« on: March 29, 2011, 06:52:00 PM »
I've heard a few different timetables as to when you should begin a diacetyl rest for a lager--everything ranging from one week to three weeks. I'm coming up on three weeks in primary now, and it's still bubbling away. However, it's worth noting that it took a good five days or so before I saw activity in the airlock. So is there something to look for when deciding when it's time to bring it up to rest? Should the bubbling be pretty well settled before a diacetyl rest? Is that irrelevant? I want to make sure the yeast has plenty of time to work its magic.

Similarly, it sounds like peoples' diacetyl rests can be anywhere from 36 hours to one week in duration. Are their guidelines here or things to watch for?

Kegging and Bottling / How to filter out the junk?
« on: February 23, 2011, 05:18:14 PM »
I recently brewed a porter and, for the first time, left it in primary for the entire time, rather than moving it to secondary as I've done in the past. When I siphoned the finished product into my keg, I had trouble with the residual particles of yeast, hops, etc. mixing into the beer I was trying to move into my keg. Any advice on good ways to ensure the end product is as clear and particle-free as possible? I was pretty careful with the siphon and didn't end up with too much junk, but I did miss out on the last 1/2 gallon or so of beer in the fermenter because it had too many floaters. Sad.

Ingredients / Substituting Agave for Honey?
« on: December 09, 2010, 07:50:23 PM »
Anyone have experience doing this? I was thinking about this recipe in particular:


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