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Topics - homoeccentricus

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1
General Homebrew Discussion / bicarbonate calculation question
« on: November 15, 2017, 01:31:24 PM »
I have a water report from Belgium in which (literal translation):

total hardness calculated = 18.4 French degrees
temporary hardness calculated = 11.4 French degrees
bicarbonates calculated (equilibrium) =  mg/l HCO3 138

Given that 1 French degree = 10 ppm CaCO3 I conclude that the bicarbonate number is based upon temporary hardness and not total hardness.

I thought bicarbonates are calculated from total hardness. Am I wrong?

2
Other Fermentables / pymenteer
« on: November 14, 2017, 03:49:41 PM »
I want to start pymenteering. Any pymenteers here that would like to share their experience?

3
The Pub / Logical choice
« on: October 12, 2017, 10:47:18 AM »
I glance quickly at the chalkboard, go and sit at a table, and order the Alesmith triple IPA.  A couple of minutes later, a very cool waitress puts the glass on my table and says "logical choice". Slightly confused I ponder her remark for some time. Then I go back to the chalkboard. It's the name of the beer :(

4
Beer Recipes / Belgian Pale Ale yeast
« on: September 16, 2017, 08:09:58 PM »
Howdy folks,

I urgently need a replacement yeast for De Koninck yeast that someone cultivated. I have fears that it's infected. The Wyeast and WL yeasts are unavailable.

And, seriously, don't give me the trappist or other Belgian yeast crap story. De Koninck yeast has English origins.

Thank you for enduring my passive aggressiveness. I'm in a bit of a hurry. But you already knew that.

5
Ingredients / buzz bullets and what?
« on: June 18, 2017, 08:33:29 PM »
Howdy folks,

I have a pack of buzz bullets that I would like to try out in an APA (whirlpool only). But it's only sufficient for half the hop bill. Any suggestions as what the other half could be? Buzz bullets is supposed to be a proprietary floral/citrus blend, but I don't know what it's like and there's not a lot of information around.

6
Beer Recipes / brett beer
« on: January 08, 2017, 11:25:18 PM »
I'm thinking of brewing an all-brett beer. No spontaneous fermentation with entero/lacto/pedio stages, but simply using brett for fermentation. I was thinking of a crisp, sessionable beer that might also be the basis for adding fruit.  Mike Tonsmeire has a few recipes on his website (e.g., http://www.themadfermentationist.com/2007/02/1st-100-brettanomyces-brew.html), but they are all 10 years old, so I was wondering whether there are new insights. I would like the beer to be ready in under three months, if possible.  And I would be very curious to see what low oxygen brewing will do with this beer, if that would make sense at all.

Possibilities:
  • Mash souring?
  • Clausenii?
  • Blonde or darker?
  • Wheat?

Any suggestions are appreciated.

7
All Things Food / why can't you people simply say...
« on: January 08, 2017, 05:37:42 PM »
... 113 grams of butter instead of a "stick". What, in Saint Arnoldus' name, is a stick??
And why 113 grams? "No sir, not 112, not 114, 113. It is what we do! The Elders have taught us!"

8
General Homebrew Discussion / BJCP white IPA
« on: January 04, 2017, 03:33:02 PM »
Stupid question: BJCP says to use wheat malt to brew a white IPA. Is that an error - as witbier is normally brewed with unmalted wheat...

9
General Homebrew Discussion / Low oxygen brewing yield
« on: December 31, 2016, 05:25:26 PM »
Just wondering why Belgian brewers don't care about HSA. Could the yield of low oxygen brewing techniques be higher or lower depending on the types of beer?  Here are some possibilities:
1. The lighter the color the higher the yield.
2. The lower the alcohol content the higher the yield.
3. The more hoppy the beer the higher the yield.
4. The more phenols the yeast produces the lower the yield.


10
General Homebrew Discussion / This is Belgium
« on: December 27, 2016, 03:59:50 PM »


I love cliches. Cheers!

11
General Homebrew Discussion / low oxygen trappist
« on: December 20, 2016, 09:23:26 PM »
Low oxygen Roach Four amber trappist enkel: preboil, smb and btb, mash cap, nosparge. Spunding in keg failed partially because of leak. Result: more than good enough to continue using this method. Maybe amount of esters could be better. The monks of Westmalle use shallow fermentation vessels to minimize the amount of CO2 in the fermenting beer, because apparently CO2 inhibits the formation of esters.

12
Ingredients / antioxin sbt
« on: December 07, 2016, 11:32:51 AM »
I have been able to get some antioxin sbt (45% potassium meta, 45% ascorbic acid, 10% gallotannines).

Cf. http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/ANTIOXINSBT.pdf

Any suggestions on what to do with it? I already have and use sodium meta and brewtan b.

13
Beer Recipes / session IPA
« on: December 02, 2016, 03:31:39 PM »
Next year, there'll be a competition organized by a commercial brewery in the Netherlands for a session beer. I may want to brew this, either just for the fun of it, or even to participate (the less likely scenario)

These are the constraints:

Session IPA
max 4.5 ABV
max 50 IBU
max 20 EBC
color: yellow to deep golden
clear to light haze
low to medium maltiness
only barley and wheat malts, nothing else
should be possible to be pasteurized(!)

To which I would like to add: only ingredients (I guess mostly hops) that can easily be found in Europe.

Not sure whether there's anything that you will be able to come up with that I've already considered, but, by all means, shoot.

Obviously this is going to be demi water with brewing salts and low oxygen plus BTB all the way, but don't let that stop you ;)


15
General Homebrew Discussion / Belgian breweries low oxygen?
« on: November 14, 2016, 01:25:00 PM »
My next brew, and probably my first 99% low oxygen (last time had problems with mashing in the Braumeister) will be another shot at a fictitious Rochefort 4 clone. My question: do Belgian breweries, and Rochefort in particular brew lodo? My assumption is no. http://www.bloggen.be/belgische_brouwerijen/archief.php?ID=808813 is a list of pictures of Belgian breweries. It's a long page, look for "Rochefort". Is it correct to assume just by looking at the photos that Rochefort is non-lodo? And, of course, the question becomes: will lodo brewing improve a Rochefort clone?

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