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Messages - cswest

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Zymurgy / Re: mit schuss - thanks!
« on: March 01, 2013, 03:24:39 PM »
@ ynotbrusum – While the lemons provide some sourness the sugar balance it out so I'm not sure if I would count on it for the sour flavor but try it out and let us know how it works.

I highly recommend the souring method in the article.  I can turn out a great Berliner Weisse in three weeks if I force carbonate the beer.  Just make sure to taste it along the way, the difference between letting it sit for 18 hours is quite different from 24 hours.

@ brewmiser – The recipes make about a pint each and I usually put about one tablespoon of syrup in each glass/bottle of beer.  Like all flavorings it's best to start with half of what you think you will need and then add more in small increments till it gets to where you want it. 

A liquor shot dispenser would work well at an event if you want to spend a little money.
http://www.homewetbar.com/wall-mount-shot-tender-liquor-dispenser-p-1394.html?gclid=CKn2jPjF3LUCFYxDMgod7T8AnQ

Finally, 3 weeks is a conservative estimate, I've kept a few syrups for twice that long without any problems.

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Zymurgy / Re: mit schuss - thanks!
« on: February 27, 2013, 08:39:53 AM »
I'm glade you liked the article.  I'd highly recommend trying the lemon syrup after the raspberry, it has quickly become my favorite and I plan to make more once it gets a lot warmer outside.  Berliner Weisse is a great choice for a lawnmower beer.

Cheers,
Sean

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Homebrew Clubs / Re: Club Brew Advice Wanted
« on: September 08, 2011, 11:56:15 AM »
Lots of stuff to think about, thanks for your input.  I'm still trying to figure out the cooling issue.  I have a counter flow chiller I made a few years back but never use it because I don't have a pump.  I can't imagine that my immersion chiller is going to work on this one.  I guess that this might be the excuse I have been looking for to finally get that pump.

Thanks Again

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Homebrew Clubs / Club Brew Advice Wanted
« on: September 06, 2011, 01:10:49 PM »
I’m going to be hosting my club’s first club brew in a few weeks from now.  It’s going to be 45 gallons of a partial mash Blonde Ale that will then be split up between participating members.

Any advice on how to make sure this runs smoothly would be appreciated.

Thanks!

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