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Messages - kramerog

Pages: [1] 2 3 ... 117
1
Yeast and Fermentation / Re: Secondary yeast strain
« on: January 18, 2018, 08:39:54 PM »
Zymurgy had an article addressing just this issue.  IIRC, Belle Saison is added shortly after peak krausen to help finish the fermentation without contributing much to the flavor profile.  I've done it once and prefer the warm fermentation with some degassing to get the beer to ferment dry.

2
Probably not, but you can waste hops.  I would get rid of all the non-bittering 40 min - 5 min boil additions.  You could move them to bittering or to the whirlpool depending on your vision. 

Often settling out of the yeast in the keg improves the flavor of the beer. 

3
All Grain Brewing / Re: No-Sparge Partigyle
« on: January 10, 2018, 02:49:40 PM »
Doing what you said makes sense.  Below my signature line is a calculator for doing parti-gyle.  Because the second running is much weaker it often makes sense to not fully drain the first mash and to add some additional malt to the mash or sugar to the kettle.  Changing styles, say ipa to small stout, often works well.  Don't expect to fully recover the efficiency drop.

4
General Homebrew Discussion / Re: What I want
« on: January 09, 2018, 08:17:05 PM »
McMaster Carr for the butterfly: https://www.mcmaster.com/#butterfly-valves/=1b20fbp

Bet you could get a digital thermometer or thermocouple and thermowell there too.

5
Bear in mind that a 10-gallon mash tun often holds a little less than 10 gallons.  Only experience can tell you what the tru maximum is.

6
All Grain Brewing / Re: Mash pH way off
« on: January 02, 2018, 02:21:47 PM »
Don't know if this would change anything, but perhaps you should use RO as your main source of water rather than as your source of dilution water.  There are threads on this board about what to do when RO is your main source of water and you haven't had your RO analyzed.

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7
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 03:35:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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I didn't boil.  I'll wait the fermentation out then. Thanks

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8
Other Fermentables / Hazy melomel
« on: December 06, 2017, 02:08:05 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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9
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 07:49:33 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

Bottling bucket, hoses and filler would be my primary suspects.

Maybe.  I am not quite as diligent with that stuff but I do soak all that in sanitizing solution regularly.  Maybe I need to give all my stuff a real good cleaning.   
Extra cleaning and using bleach or iodine may solve the problem.  However, you may have to retire some equipment as scratches are impossible to clean and sanitize and plastic is easily scatched.

10
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 07:21:49 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

Bottling bucket, hoses and filler would be my primary suspects. 

11
Ingredients / Re: Oak Spirals
« on: December 04, 2017, 04:38:21 PM »
I've had success infecting a spiral with Brett, refrigerating it and infecting a beer with the Brett on the spiral.  I have not tried to infect a spiral with lacto (or pedio) but I think it would work.

12
Ingredients / Re: Isinglass Storage
« on: December 01, 2017, 04:21:04 PM »
Once you open it, you should definitely refrigerate unless the isinglass is full of preservatives.  Before you open, I don't know.

13
General Homebrew Discussion / Re: Microgravity Brewing
« on: November 29, 2017, 02:32:56 PM »
Might need to improve carbon dioxide scrubbers so as not to kill astronauts during fermentation.

14
General Homebrew Discussion / Re: The pellet debate
« on: November 27, 2017, 06:32:25 PM »
I think you may have seen ratios of 5:1 or 4:1.  These ratios are for the amount of wet hops versus dry hops.  Hops when picked are often dry to the touch but they still contain a lot of moisture.  4-5 ounces of non-dried hops, i.e. wet hops, dry down to about 1 ounce.

15
All Grain Brewing / Re: Water treatment and CaCl 2 addition
« on: November 17, 2017, 06:30:14 PM »
I calculate ~390 mg/l of chloride from added chloride.  Your calcium number would be way off too.

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