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 - cfleisher

Pages: [1] 2 3
Kegging and Bottling / Keg carbonation problems
« on: July 30, 2016, 02:11:56 AM »
I'm having issues with my beer staying carbonated after I fill a growler. I've force carbonated by a couple different methods -- 30 psi, shaking for 10 minutes, then holding there overnight. Also, hooking it up at 12 psi and leaving it for a week. Same results both times -- it's fine coming off the tap, but fill a growler and when I pour it a couple hours later it's flat. I suspect the beer is just not cold enough when I'm carbonating. (I had to ditch my kegerator when we moved, so it's just carbonating in my basement at 50 degrees.) Any ideas about why it's not carbonating sufficiently?

Ingredients / WYeast Berliner Weisse Blend phenols?
« on: June 28, 2016, 11:55:46 PM »
There are a lot of phenols -- rubber hose, a bit smoky -- happening in a Berliner Weisse that I made with the Wyeast blend. Anybody had this issue? I'm hoping they age out after a while, but after a month in the secondary, the beer doesn't taste much different. Any hope here? How long does it take for phenols to age out?

General Homebrew Discussion / Fining and dry hopping
« on: April 10, 2016, 04:28:32 PM »
Quick question on gelatin finings. I was planning on using them to clarify an IPA, which I was also going to dry hop in the keg. Should I add the gelatin to the keg with the hops, or would it be better to transfer to a secondary with the finings, then transfer to the keg with the hops? I'm going to leave the dry hops in the keg.

General Homebrew Discussion / Brewing with raisins
« on: November 04, 2015, 04:13:32 AM »
I'd like to add raisins to a dubbel I'm brewing. What's the best amount/technique?

General Homebrew Discussion / Raspberries in a "sour"?
« on: May 06, 2015, 01:05:43 AM »
I'm disappointed in a sour beer that I made back in January and am looking to tart it up a little bit with raspberries. Anybody have advice on how much to use and best practices? It's a oats/wheat based beer, 4% and at about 1.008 right now. I don't want mouth-puckering, but rather a nice tang.

Yeast and Fermentation / Reusing yeast cake, pros and cons
« on: August 14, 2014, 12:19:33 AM »
Does anyone have any thoughts on the pros and cons of reusing a yeast cake? Best practices? I'm planning to siphon an amber lager out of the primary and throw a Baltic porter onto the yeast cake. Done this with saisons before and it's worked out reasonably well, but I'm just wondering if anyone has experienced problems.

General Homebrew Discussion / Brewing with rose petals
« on: June 07, 2014, 05:22:46 PM »
Does anyone have tips on brewing with rose petals? I'm making a saison, about 7-8 percent ABV, and would like to add just a hint of rose aroma. Should I make rose water and add it to the secondary or at bottling, or use them in the boil? If in the boil, for how long? And how much should I use?

General Homebrew Discussion / Brewing a "Fest" in summer
« on: June 02, 2014, 01:00:24 AM »
Does anybody have tips on making some approximation of a fest bier during the summer, without a refrigerator? I just moved and had to give up lots of equipment and don't have the ability to do a true lager. My basement gets down to 60-degrees, and I have cheap styrofoam cooler that fits a carboy and which I might be able to get down to 50 degrees with enough ice packs, but that would require a lot of attention.

Any suggestions on how to do a cheater Oktoberfest during the summer? My pregnant wife has requested it as her first post-birth beer. She's due in late-August.

General Homebrew Discussion / Lowering ph level
« on: May 16, 2014, 02:16:23 AM »
How much gypsum per gallon do I have to add to my mash/sparge water to lower my ph into the optimal range. My water is 7.5 ph.

Beer Recipes / Chili pepper porter recipe?
« on: January 16, 2014, 01:18:32 AM »
I'm looking for a chili pepper porter recipe. Anybody have a good one? I'd like something between 4-6 percent, with chocolate notes and ample heat but not so much it burns your throat. Also, any advice on pepper types/quantity and when to add it (boil? secondary?) is most appreciated.

General Homebrew Discussion / Flaked Oats
« on: October 03, 2013, 11:19:14 PM »
My LHS ran out of flaked oats. Could I just substitute rolled oats? What's the difference?

General Homebrew Discussion / Sage in White IPA
« on: May 19, 2013, 12:58:20 PM »
I'm interested in putting sage in a White IPA and am wondering how much to use/when to use it. Has anyone tried brewing with sage? How much do I need, and how should I add it? I've read about making a sage tea and adding it to the secondary. Anyone thrown it into the boil?

Ingredients / Hop suggestions for White IPA
« on: May 12, 2013, 08:23:27 PM »
Anybody have any suggestions for hops to use in a White IPA? I was thinking of a fruitier, citrus and melon profile to complement the orange peel. What about hopping rates and when to add spices?

General Homebrew Discussion / Souring a Berliner Weisse
« on: March 05, 2013, 04:41:09 AM »
I've got a vial of the WLP630 Berliner Weisse Blend and am wondering whether I need to leave the wort to sour, or if I can do a standard brew process and rely on this yeast to deliver enough tartness. I want a beer that's true to style and don't want to go overboard on the sourness. Anybody have experience with this yeast?

General Homebrew Discussion / What is BHA and why is it in beer?
« on: February 10, 2013, 09:13:34 PM »
I just saw a list with the "11 Scariest Things in Your Food" and saw a reference to Butylated HydroxyAnisole (or BHA). Among the foods listed for this ingredient was "beer." Looks like it's some kind of preservative, but I've never used it to my knowledge. Does anybody know anything about this? What commercial beers would it be used in?

Pages: [1] 2 3