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Topics - daubon

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All Grain Brewing / Using Starchy Roots
« on: April 27, 2010, 04:37:30 PM »
Hello Folks!

I plan on doing a mash with some local starchy roots (similar to potato, yucca or yam).  What proportion Starchy root to malt (6Row or 2Row) can I use?

I'd appreciate any advice you can offer me.


San Juan, Puerto Rico

Ingredients / Anyone brewed Papazian's Propensity Pilsner?
« on: April 20, 2010, 04:01:29 PM »
Has anyone brewed Charlie Papazian's Propensity Pilsner?  I'm interested in knowing how the honey changes (if at all) the final flavor of the brew.


All Grain Brewing / Re-Milling and Efficiency
« on: April 19, 2010, 03:53:18 PM »
Hello All,

I also am working on increasing my Brewhouse Efficiency.  I'm currently getting about 65% for target 1.050 (pre-boil) Specific Gravities.  I read a post here a couple weeks ago about the efficiency boost some homebrewers got from using the BarleyCrusher.  Up 'til now I have been ordering my grain milled.  Under closer inspection, after mashing this weekend, I noticed a large percentage of the barley grains were whole.  I could litteraly squeeze the unconverted starch out of the husk. I still have about 25lbs of this milled barley left.  I have ordered my BarleyCrusher. 

Can I Re-Mill the barley without further concequence?
What is the recomended setting for the rollers on the BarleyCrusher for best efficiency?

Pepe Daubon

General Homebrew Discussion / Diluting Beer at Bottling time
« on: December 15, 2009, 01:52:30 PM »
Hello again!
I was wondering since I am limited in my refrigerated fermenting space, can I make a bigger beer and then dilute the beer at bottling time?  Does anyone have any knowledge on this topic? 

Happy drinking!

Ingredients / Storing grain
« on: December 08, 2009, 07:39:05 PM »
Salutations fellow brewers!

I have recently began purchasing my grains in bulk.  I expect it will take me between 4 and 6 months to consume the lot.  I live in Puerto Rico (Hot and Humid) and have decided to store the grains in the freezer.  Can anyone comment on wether or not this is necesary or even a good or bad idea?  Would it matter if its crushed or not?

Thanks in advance for your time


Yeast and Fermentation / Can I brew and drink an Ale within a week?
« on: December 05, 2009, 03:17:02 PM »
Anybody have any experience with making a 3 day Ale?  I will be visiting my brother this Christmas for 8 days and propose to brew an Ale on the day I arrive and speculate wether I can force carbonate by the 4th day.  I do plan on having a good 1.5L starter ready on brew day.

Let me know


Pepe Daubon

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