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Messages - kramerog

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You might get a modest temperature boost if the yeast are still very active.  Bear in mind that unless you are at high alcohol levels, the yeast can tear through sugar pretty quickly.

Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:33:59 PM »
Since the OP is making a sour, its possible to mash with 4 oz caramel and then to add caramel later if desired.

General Homebrew Discussion / Re: HBC
« on: June 13, 2017, 12:42:22 PM »
I'll be serving beer at the Friday social club and plan to go to the Saturday meet and greet. 

Large, maybe medium.

Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 12:17:26 PM »
The OP is only looking for a hint of caramel flavor so 1 pound looks like too much.  I think it would be hard to recognize the caramel without some sweetness contribution so 8 ounces might be the "sweet" spot.

Going Pro / Re: Fermenting / Water
« on: June 12, 2017, 07:32:04 AM »
I'm confused like Stevie.  I have never heard of an ideal calcium to sulfate ratio.  Do you mean the sulfate to chloride ratio?

General Homebrew Discussion / Re: Chlorine/Chloramine in rinse water?
« on: June 12, 2017, 07:23:00 AM »
Chlorine and chloramine will both evaporate.  Chlorine is more volatile than chloramine.  I have on occasion use bleach solutions for sanitizing sometimes allowing to dry and sometimes following with Starsan without problems.  I have no personal experience with chloramines.

Kegging and Bottling / Re: priming individual bottles
« on: June 07, 2017, 10:13:03 AM »
1 sugar cube in 12 oz provides ~ 2.5 v/v carbonation.  The cube doesn't always fit thick-walled bottles.

Correction:  I think I meant Domino Dots per next post.

If you kegged, you could try putting some baking soda in the keg, but the proper dose is unknown.  As coffee beers are sensitive to oxidation, I would only try neutralizing some of the acidity if it is really bad.  If the stout has Guiness levels of acidity I'd leave it alone.

I'm still curious about alternatives, as well as measuring the effect of force carbing on my other beers.

I hear ya.  I'm interested in making further improvements too.  Anyway, based on my experience with hops staying fresh for 3 months after adopting closed transfers, my welding grade CO2 (which is almost gone) seems to be OK. 

Have you considered keg hopping?  I dry hop during primary and in the keg for NEIPAs.  My NEIPAs experience rapid change initially probably due to some oxygen exposure due primarily to keg hopping, the keg hop oils dissolving, and yeast dropping out.  Typically (well 3-4 batches) my NEIPAs stabilize after 2-3 weeks and stay strong for 3 months.

Beer Recipes / Re: Pale ale recipe critique
« on: June 06, 2017, 07:27:39 AM »
No problem, I am trying to make a pale ale, as opposed to an IPA, and I do think there is a considerable delta between the estimates used by my software, and the presumably measured IBU's that the brewery use.

Presuming that the IBUs are measured is a big presumption as far as American microbreweries are concerned. 

Yeast and Fermentation / Re: Slow to start
« on: June 05, 2017, 11:56:33 AM »
Do you have a packet of dry yeast handy?

JaDeD Brewing claims that the Hydra Chiller can chill a 5 gallon batch from boiling to 68 degrees Fahrenheit in just 3 minutes using only 18 gallons of 58 degree Fahrenheit tap water.  Assuming similar conditions, e.g., if Jaded used a stirred kettle than you'd have to sti, it should take 30% more water and time to cool to 86 F using 76 F water.

Ingredients / Re: Help Gluten free
« on: May 23, 2017, 03:18:58 PM » appears to have gluten free malts.  Scott Janish has a blog in which he discusses brewing with gluten free malts.

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Commercial Beer Reviews / Re: Beer for curry?
« on: May 20, 2017, 04:57:21 PM »
Belgians?  The high carbonation should cut throught the food and the natural spiciness should play well with the curry.

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