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Messages - dkfick

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1
Homebrew Competitions / Re: 2015 Category Question
« on: September 04, 2015, 07:39:02 AM »
You would want to be a little vague with the description. If it's too specific a lot of judges will doing you if you don't match exactly. I would just say strong historical English-style ale with Brett and lacto. A judge should be able to determine if it's englishy with Brett and lacto in it.

2
Homebrew Competitions / Re: 2015 Category Question
« on: September 03, 2015, 07:57:01 PM »
Yep 33B but be sure to explain what stingo is in your description.

3
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: September 02, 2015, 11:00:04 AM »
I think increased purity and better packaging are both pluses.  Seriously I was surprised to hear people say they prefered the preforms... I always hated shaking the crap out of them... Then dealing with the potential volcano when you try and remove the lid.  If I can just rip the top off this new packaging and just pour and push the yeast out like toothpaste into my starter I'll be a happy camper.

4
The Pub / Re: Fire season
« on: August 22, 2015, 03:56:57 PM »
Gotta add... Holy smokes!

5
The Pub / Re: Fire season
« on: August 12, 2015, 06:19:39 AM »
So.... Smoked porter brewing time?

6
Kegging and Bottling / Re: Bud empty aluminum capped bottles...
« on: August 01, 2015, 09:16:37 PM »
The thought has crossed my mind, but since I mostly keg, I have plenty of bottles for when I do bottle.  Also while not against BJCP rules, I believe, I can imagine it raising eyebrows if a beer in an aluminum botle was entered in a BJCP competition. 

If these bottles can hold 3-4 v/v carbonation, these bottles could become very popular.
Most competitions have rules against using distinctive packaging. Blind judging doesn't work when you're bottles can be identified across the room.

7
Kegging and Bottling / Re: Bud empty aluminum capped bottles...
« on: August 01, 2015, 06:04:27 PM »
I think they can probably be reused a few times. Though the liner inside the aluminum bottle may eventually wear out and leech aluminum into the beverage in there...

8
The Pub / Re: Mezcal (artisnal)
« on: July 28, 2015, 05:05:03 AM »
I picked this up after the NHC in Tijuana. Have not had a chance to open it yet (too many open whisky bottles at the moment)

9
Kegging and Bottling / Re: Arrrggghhh Both CO2 Tanks Out-of-Date
« on: July 21, 2015, 12:54:10 PM »
Usually a recertification is like $20 for me.

10
Ingredients / Re: Best way to reduce Ph
« on: July 18, 2015, 07:47:31 PM »
I tend to use lactic acid for German styles and phosphoric acid for American styles.

11
Hop Growing / Re: ATTN: Michigan Hop Enthusiasts
« on: July 17, 2015, 06:45:10 PM »
It does seem pretty cool. Too bad it's during the Michigan Homebrew Festival. :(

12
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 12, 2015, 10:16:28 AM »
You should be able to smell if lactic acid has been created as well. Lots of strains of lactic don't give you visible signs of fermentation like producing co2. I can't recall on that strain specifically... Not at home.

13
Other Fermentables / Re: Thinking about trying Mead
« on: July 11, 2015, 04:37:53 AM »
1) just as important. I typically ferment around 58F with 71b. Yeast strain makes a difference. That warm...Maybe a darker melomel (fruit mead) fermented with red wine yeast? Ymmv. I would not make any traditional mead at 70F.

2) Most people I know are against using RO water for their meads. I use RO for all my brewing and have used it for meads as well. Obviously it's fine if you can figure out the water profile you want for the mead. I wouldn't say there is a standard here though.

14
Yeast and Fermentation / Re: Lacto. Starter
« on: July 10, 2015, 08:10:54 PM »
No don't child crash it. It won't flocc out like yeast.

Not sure on the dusty lacto... Maybe just something about how it can often just look cloudy add the only signs it's active.

15
Yeast and Fermentation / Re: Lacto. Starter
« on: July 09, 2015, 10:50:10 AM »
The main difference between using raw grains and a culture are that the raw grains have things besides lacto on them.  There are things you can do to your starter to encourage lacto growth over the 'other' items in there... lower the pH of your starter wort to < 4.5, keep the temp around 105F, keep o2 out.

The keeping o2 out is directly related to your airlock/foil question.  Lacto starter use airlock.

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