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Messages - secretsquirrel

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Kegging and Bottling / funky taste after sitting in keg since summer
« on: December 19, 2010, 04:45:05 PM »
This summer, I took up kegging with a corny.  I kegged an Anchor Steam brew.  I did not store the keg in a fridge; rather, it stayed in my kitchen (outside in my garage) at temps from 65-80.  I tried some the other day and it tasted funky.  Really off from its tasty flavors after brewing and resting.
I thought that once beer was kegged and under pressure, it was good to go? Wrong info? Should I have kept it at a stable, cool temp? Loved to hear some thoughts on this.  Thanks

General Homebrew Discussion / De-chlorinate water
« on: August 14, 2010, 04:56:58 PM »
Hi everyone,
New to home brewing and I love it.  I've read a bit about how the chlorine in my city water system can taint or alter the flavor of the beer. does anyone have any suggestions on how to de-chlorinate the water (other than purchasing bottled water)? Are there filtration systems? I'm trying to make my beer as chemically free as possible.  Thanks!

Other Fermentables / Re: Cider from store bought juice
« on: July 24, 2010, 02:36:19 AM »
but if i stabilize it and back sweeten it, i won't be able to bottle it with carbonation, right?

Extract/Partial Mash Brewing / Re: Any tips for filtration of beer?
« on: July 24, 2010, 02:35:35 AM »
Nylon bag filter- excellent idea! I should have thought of that...

Extract/Partial Mash Brewing / Any tips for filtration of beer?
« on: July 23, 2010, 04:00:29 AM »
My buddy and I made a blonde ale. I loaded it up with about 3 pounds of raspberries during the rack to the glass carboy.  After letting it sit for about 2 weeks, we went to bottle it.  When attempting to use a pump to siphon the beer out, it became clogged with raspberry bits.  I finally had to resort to pouring the entire carboy into a fermenting bucket and using the tap to fill the bottles.  I don't think it will be a disaster, but I don't want to repeat this.  Questions for the audience:

1.  Any good tips out there for filtering the beer from a carboy while not aerating the beer?
2.  Any good tips for siphoning the beer?

Other Fermentables / Re: Cider from store bought juice
« on: July 23, 2010, 03:56:32 AM »
I made the cider. It has been sitting in the primary fermenter for a couple of weeks now (BTW, I added about 2 C of orange blossom honey). It fermented on day 1 and finally stopped about a week ago. I opened the spigot and tried a small sample; it was harsh, I won't lie to you. I used a champaigne yeast; so it really reminded me of a dry wine.  Also had subtle acetone flavors. Any ideas on how to salvage this- or does it just need to sit for a really long time? How about sweetening it? It won't be kegged- I'm not to that level yet!

Other Fermentables / Cider from store bought juice
« on: July 04, 2010, 04:54:20 PM »
I was talking to one of the guys who works at my local brew supply store about making a hard cider.  He claimed that it was as simple as buying 5 gallons of preservative free juice, throwing in some brewers yeast and voila- hard cider (after fermentation, of course). So, I have now on hand 5 gallons of preservative free juice via Costco; champaign yeast and lots of left over honey from another project.  Questions for the group:
1. Is it that easy to make a tasty, sweet cider using his method?
2. anyone have a recipe if not?
3.  Has anyone incorporated honey into a cider recipe in lieu of any other sugars (this is an orange blossom honey).


Ingredients / Re: Using dried fruit
« on: May 31, 2010, 08:37:28 PM »
Hi everyone,
I wanted to give an update to using the dried fruit question.  I made a Belgian white partial extract. I omitted the coriander and orange peel from the recipe as i didn't want competing flavors.
The beer went really crazy during fermentation; so much so that it continued to krausen its way out of the airlock. Being that this is my second batch of beer (I'm new at this) I somehow got the rubber cork stopper shoved into the fermenter after changing out the airlock. I thought, hell, I just contaminated the whole thing.  I ended up using the drain in the primary to transfer to the glass carboy- and committing the "don't aerate the beer while transferring" rule.  At this point, I thought all might be lost, so I took my dried pear halves and tore them up and shoved them into the carboy. I put about 2-3 pounds worth it. 
It continued to ferment. After 10 days or so I bottled the beer and let it sit. Turned out great; there is even a hint of pear.  The stuff is really high in alcohol as well...

Beer Recipes / German Kristalweizen
« on: February 20, 2010, 05:42:02 PM »
Was in Germany several years back and had a beer called Schofferhoffer Kristalweizen.  It was amazing- a very light colored and clear beer (no cloudiness) with a hint of spice.  Does anyone know of this beer and have a recipe I could brew with it? I'm a newbie to brewing, so it would be a partial mash/extract process.
S. Squirrel

Ingredients / Re: Using dried fruit
« on: February 15, 2010, 07:52:51 AM »
the fruit i have was commercially dried. It does not have any preservatives.  Dried fruit is usually composed of fructose and had a higher sugar level than regular fruit.  I wonder how it will work...

Ingredients / Using dried fruit
« on: February 14, 2010, 12:57:41 AM »
Hi everyone,
Just bottled my first batch of a stout yesterday. I didn't do a secondary fermentation and let it sit for 3 weeks.  It smelled great. Very excited to try it. 

anyway, I've got a bunch of dried fruit laying around the house- sour cherries, pears, apples, persimmons, plums and lots of rolled oats.  Has anyone ever used dried fruit in brewing? If so, how? At what point would this be put in- with the grains in the bag or tossed in with the hops?

I was thinking of trying to do an oatmeal stout with cherries.  Does anyone have recommendations for me, or a recipe? Thanks,
S. Squirrel

All Grain Brewing / Roasting your own grains
« on: January 27, 2010, 05:00:41 AM »
Hi everyone. I'm new to homebrewing and just made my first stout a couple weeks back.  Question for the forum: has anyone attempted to roast their own barley grains? I've got 10 pounds or so of pearl barley.  Would this type of barley be suitable for brewing? If so, any suggestions?

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