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Messages - WesKinetic

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1
Beer Travel / Re: thirsty in San Diego
« on: July 18, 2012, 02:01:57 PM »
I'll be out there next month for a couple days, and had planned to hit several of the breweries out there. Has anyone been to the White Labs tasting room? Kinda curious about checking that place out and was just curious if anyone had any insight.

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Ingredients / Re: Calcium Carbonate
« on: July 12, 2012, 01:38:34 PM »
Oklahoma City's finest. :) Comes from a local lake. The water itself tastes fine. For lack of a better term, a little more full-bodied and not as "crisp" as distilled water or some othe places I've been.

Most of the beers I've brewed have come out OK or good, but not a lot of ones I would consider really great. So I'm looking for any improvement I can find and it looks like water might be a good place to start.

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Ingredients / Re: Post your water report
« on: July 12, 2012, 12:38:31 PM »
Oklahoma City, OK (Lake Hefner)
May 2012 quarterly report

Total  Dissolved Solids   591
Phenolphthalein Alkalinity as CaCO3   13
Total Alkalinity as CaCO3   36
Hardness as CaCO3   228
Calcium as CaCO3   130
Hardness in grains per gallon   13
Bicarbonate Alkalinity as CaCO3   10
Calcium as Ca++   52
Magnesium as Mg++   25
Sulfate   211
Chloride   125
Bromide   <0.25
Fluoride   0.54
pH (Std. Units)   9.8

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Ingredients / Re: Calcium Carbonate
« on: July 12, 2012, 12:36:47 PM »
OK, here's what I just got from our city water report. Now can someone tell me what the heck it means?  :) And, more specifically, any help with what this means for water treatments I should be using?

Total  Dissolved Solids   591
Phenolphthalein Alkalinity as CaCO3   13
Total Alkalinity as CaCO3   36
Hardness as CaCO3   228
Calcium as CaCO3   130
Hardness in grains per gallon   13
Bicarbonate Alkalinity as CaCO3   10
Calcium as Ca++   52
Magnesium as Mg++   25
Sulfate   211
Chloride   125
Bromide   <0.25
Fluoride   0.54
pH (Std. Units)   9.8

5
Ingredients / Re: Calcium Carbonate
« on: July 12, 2012, 08:01:06 AM »
Thanks everybody for your help and for putting up with all my dumb questions.  I've got a copy of our city water report coming shortly, so I'll hopefully be able to ask more educated ones in the future.  :)

6
Ingredients / Re: Calcium Carbonate
« on: July 12, 2012, 07:38:24 AM »
Thanks everybody. It appears I have been misinformed (although, given that my last chemistry class was 19 years ago, that's not a surprise). And hopfenundmalz is correct--I think I was confusing calcium carbonate with calcium chloride. 

So I'll ask the question again, with the right term, is there a downside to adding extra calcium chloride in a malty beer? Or does it just depend on what's already in your water?

7
Ingredients / Calcium Carbonate
« on: July 11, 2012, 02:02:15 PM »
OK, I freely admit that a lot of the water chemistry stuff is over my head, so I'll apologize in advance for a dumb question. But here goes anyway: I know that calcium carbonate can be used to enhance the sweetness of some beers. But is there a downside to using it if your pH is fine and your water doesn't need additional calcium? In other words, if I'm brewing a really malty beer, could I add some calcium carbonate, not because it's needed, but just to enhance that flavor?  What is the danger of having too much chalk in the beer?

Thanks.

8
Extract/Partial Mash Brewing / Shandy advice
« on: July 09, 2012, 11:33:51 AM »
The good news is that my wife wants to get into brewing and is planning her first batch this weekend.
The bad news is that she wants to make something similar to Leinenkugel's Summer Shandy, and I'm kind of at a loss for the best way to do it.

She is going to do just a basic American wheat beer as the base. I know the traditional shandy is beer and lemonade mixed together when it's poured. But she wants to be able to bottle it.  So my questions are:
 
1. If she just adds the lemonade prior to bottling, am I correct that she'd need to brew a bigger beer to get the ABV she wants (e.g. brew an 8% beer to finish with a 4% shandy, if she uses a 50/50 ratio)?
2. I'm a little concerned about all the extra sugar in the lemonade from going that route. Worried about overcarbonation and bottle bombs. Anyone have any experience with going this route?
3. I've read about some people just adding packets of unsweetened lemonade Kool-Aid at bottling. That would be my preferred route just because of ease and not worrying about the carbonation issues. Has anyone ever tried that?

I'm really hoping that third route will work, but I'm definitely open to suggestion.

Thanks!

9
All Grain Brewing / Re: Stout: How sweet is too sweet?
« on: December 14, 2011, 11:30:42 AM »
Thanks for your help, everybody. I was planning to mash at 156, but I didn't realize that piloncillo would ferment out that much, so that is very helpful. I'll tweak the recipe a bit and should be good to go. Thanks again!

Related question: does piloncillo add much in the way of flavor if used as the priming sugar?

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All Grain Brewing / Stout: How sweet is too sweet?
« on: December 13, 2011, 08:09:48 PM »
I'm thinking of brewing a stout that would be spiced somewhat like Cigar City's Hunahpu's Imperial Stout (cocoa, cinnamon, ancho chiles), but would be sessionable strength (5%-5.5%). Hunahpu's Light, if you will.

I want to use some piloncillo in the boil and have a relatively sweet final product to balance out with the chile. But I'm worried my recipe might come out too sweet. Let me know what you think or if you have any suggestions.

MASH
6 1/2 lb two-row
1 lb Crystal 60L
12 oz chocolate malt
8 oz roasted barley
8 oz flaked corn

BOIL
1 lb piloncillo

Never brewed with piloncillo before and just wanted to see what everyone thought. Thanks!

11
Beer Recipes / Re: Citra and mango?
« on: November 02, 2011, 12:16:25 PM »
You know its funny but I happen to know a Wes who was brewing with citra last weekend, and was talking about brewing with mango at the last club meet.  Man, what a coincidence. Small world huh...
If he's friends with a guy like you, I really question a lot of things about him.  ;D

Well, I cubed up some mangos and have them in the freezer now. I'll transfer to secondary on Thursday. Probably do two gallons or so with the mango and the rest by itself. We'll see how the side-by-side comes out.  Thanks. 

12
Beer Recipes / Citra and mango?
« on: November 01, 2011, 03:02:30 PM »
I’ve got an all-citra IPA in primary right now. Someone suggested to me that I rack half of the batch on to some mango. Does anyone have any experience with this? Since citra already has kind of a mango flavor, would the real mango even be noticeable?

13
Kegging and Bottling / Re: Competition bottling SNAFU. Advice?
« on: August 27, 2011, 10:12:56 AM »
Jeffy, thanks for that great news. I just had a chance to go back and look at the COC competition rules and, sure enough, just as you said, "Bottles with raised glass lettering are acceptable."

It's my first entry in a COC, so I'm glad I'll still have a good beer to enter.  Thanks again.

14
Kegging and Bottling / Competition bottling SNAFU. Advice?
« on: August 27, 2011, 09:22:45 AM »
Got a situation I hope someone can help me with.

We had our club tasting competion for the next AHA Club Only Competition last night. The bad news is that the beer I had planned on entering wasn't quite ready yet. So I took a different beer instead. The good news is that my back-up beer ended up winning 1st place. The bad news is that, because I hadn't planned on entering this as a competition beer, I only have 4 bottles of it left, and they're all recycled Sam Adams/New Belgium bottles (raised lettering, so can't be used for competition).

So my question is: does anybody have any suggestions for a way to salvage this situation?
  • Could I open those bottles, transfer them to competition-acceptable bottles and then add some new yeast and sugar?
    My entry was a basic porter, to which I then added some homemade secret ingredient  :-X extract. I still have some bottles of the basic
porter (in acceptable bottles). Would it be possible to open some of those, add the extract along with some more yeast and priming sugar and recap?

I know there's not a good way to do this. I'm just looking for the best way to get three bottles worth that won't be completely oxidized. Any suggestions would be appreciated.

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