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Messages - kramerog

Pages: [1] 2 3 ... 107
1
All Grain Brewing / Re: Fun with Water
« on: March 29, 2017, 10:12:44 AM »
Try contacting the water company.  They may be able to provide several analyses over a year which will give you an idea as to the variability of the water. 

2
Classifieds / Re: steel kegs for sale
« on: March 28, 2017, 02:22:26 PM »
Appears to be sanke kegs from the website.

2.95 gal. Sankes?
Yes.  Check out rotating top picture at tap-26.com for yourself.  I'd be surprised if there wasn't a typo on the price!

3
Classifieds / Re: steel kegs for sale
« on: March 28, 2017, 12:23:59 PM »
Appears to be sanke kegs from the website.

4
Yeast and Fermentation / Re: Brett in Secondary
« on: March 27, 2017, 11:21:04 AM »
Responding to reverseapachemaster, I defintiely agree that adding Brett at bottling is risky.

I would like to add that Brett will develop flavor in the bottle.

5
Yeast and Fermentation / Re: Brett in Secondary
« on: March 27, 2017, 06:49:38 AM »
I do use Brett and I don't consider myself an expert.

3. Depends on what you want.  AFAIK, all Brett strains work in secondary.
4. 3 months so that Brett finishes eating fermentables.
5. Do not crash and prime as normal. 

6
General Homebrew Discussion / Re: What dissolves beerstone?
« on: March 24, 2017, 03:47:14 PM »
I just saw that the OP was posting about glass.  Some of the recommendations at the more beer link may not appropriate for glass.

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8
Ingredients / Re: Belgian Candy Sugar - Adding Late to The Boil?
« on: March 19, 2017, 08:19:06 PM »
Nope. 

9
Ingredients / Re: Post your water report
« on: March 15, 2017, 04:35:51 PM »
I just moved to a new city and figured I'd research what the water is like.

Rialto, Ca. 2015 Water report

Sodium (Na):                 15.3
Potassium (K):               3.5
Calcium (Ca):                 70
Magnesium (Mg):            13
Sulfate (SO4):                50
Chloride (Cl):                 8.9
Bicarbonate (HCO3):       229.7     
Total Hardness (CaCO3):  228
Total Alkalinity (CaCO3):  191

Can this very hard water be "fixed"? Or what styles is this profile suited to?
The water is probably pretty good for making dark beers with little to no mash pH adjustment.  Other beers will benefit from adjusting.

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10
General Homebrew Discussion / Re: Tangy Aftertaste
« on: March 15, 2017, 08:57:20 AM »
The beer is clear. Not hazy.
I never checked ph as I didnt know I should on an extract brew.
I never noticed an infection but I only know what to look for with the ones that grow on the top of the beer in the carboy.
-You don't need to check pH for an extract-only beer.
-You should buy RO/distilled water because of the iron in your water.
-If you exclude oxygen then an infection won't form a pellicle on top of the beer.  I suspect you have an infection that becomes more noticeable as the beer warms up.

Are you using a rinse-free sanitizer?




11
Other Fermentables / Re: "Naturally Sweet" Cider
« on: March 09, 2017, 10:20:14 AM »
Zymurgy had an article comparing various ale yeasts.  The cider made with Wyeast 1968 London ESB/ WLP002 was sweet.  There may be others.

12
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: March 07, 2017, 10:26:19 AM »
Bear in mind that DMS is allowable in cream ales and a small amount is almost expected.  DMS is a bigger deal in lagers because of colder fermentation.  => 60 minutes should be fine.

13
Ingredients / Re: question about iron filter and oxidation
« on: March 07, 2017, 09:11:43 AM »
You could also try physically filtering the iron-filtered water through a coffee filter as an experiment.

14
Ingredients / Re: question about iron filter and oxidation
« on: March 07, 2017, 09:10:11 AM »
The metallic iron might also just settle out to the bottom of the bucket and then could take a while to oxidize.  I don't have much of an idea of how long iron takes to oxidize at the bottom.  If the grey stuff settles out that would indicate that it can effectively filtered out.

15
Ingredients / Re: question about iron filter and oxidation
« on: March 07, 2017, 08:22:57 AM »
Since nobody has said replied, I'll take a shot at this.  I think the water truns gray because the iron filter produces metallic iron.  The metallic iron can then be physically filtered out.  What size pore would work to remove the iron?  I can't say.  After phrsical filtration, the water can then be carbon filtered.

If you want to check my theory, you could collect water that has gone through the iron filter and see if it turns rusty overnight or however long is appropriate.

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