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Messages - mainebrewer

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1
The Pub / Re: Pumpkin Beer Dooms Brewery
« on: April 25, 2019, 03:50:56 PM »
It looks like making more pumpkin beer was just one of many mistakes this business made.
IMHO, the world does not need more pumpkin beer!

2
Yeast and Fermentation / Re: starters made with RO/distilled water
« on: April 25, 2019, 03:46:05 PM »
I do decant before pitching...

Confused on this - decant the starter?
Let the yeast settle to the bottom of the container (I cold crash mine in the fridge) and then pour off (decant) most of the wort. Leave enough so you can liquify the yeast and pour it into your fermenter.

3
Ingredients / Re: Canada Malting 2row
« on: April 25, 2019, 10:29:17 AM »
I've also found them to be very similar.

4
Zymurgy / Re: Martin's article on wort boiling
« on: April 22, 2019, 08:49:05 PM »
Looking forward to getting my copy of the latest issue.

5
The Pub / Re: I thought the deer were eating the spent grain
« on: April 15, 2019, 04:27:19 PM »
   You need to start a compost heap, it helps keep the aroma to a minimum and the composted material is better for the garden. Another warm week or two and mine will thaw out enough for me to till in the winter's contribution of spent grain.
   Wild turkeys seem to be making a comeback across much of 'Merica. I was driving through Buffalo Wyo a couple weeks ago and there smack dab in the middle of town was a flock of a dozen or so, acting like they owned the place.
 
You know they're making a comeback when you find them on the Boston Common in the middle of downtown Boston!

6
The Pub / Re: I thought the deer were eating the spent grain
« on: April 12, 2019, 08:26:20 PM »
I live out in the williwacks so we have plenty of turkeys and a few deer, as well as, assorted other critters hanging around. However, nothing seems to be seriously interested in eating my spent grain. Not even the crows! 

7
Good one! I almost forgot what day it was!

8
All Grain Brewing / Re: First Time All Grain Questions
« on: March 27, 2019, 04:04:59 PM »
Have fun, keep good notes so you'll know what you may want to do differently next time. Your end product may not be exactly what you expected but it's hard to screw up beer so badly that it's not drinkable. 

9
I mash in a 70 qt cooler. When mashing in I stir for a few minutes to break up any dough balls and to equalize temp. Then I close the lid and don't open it again until the mash ends. I rarely lose more than a couple of degrees. You won't notice the difference between maintaining a temp for 60 min or losing two degrees over the course of the mash in the finished product.

10
HomebrewCon 2019 / Re: Homebrew Con 2019
« on: March 18, 2019, 09:57:18 AM »
I'm going. It's about a 4.5 hour drive for me.

11

I'd recommend cutting the sulfate and chloride levels that I published in half to produce a less minerally perception in the finished beer. That would still give you some minerally character without going overboard. If you're not really interested in a minerally perception, then Yellow Dry should be an acceptable option. Having a decent sulfate content in your water is definitely helpful for a Dort.

Martin, thanks, I'll give that a try next time.

12
Thanks, I was leaning toward the yellow dry but forgot to include that in my post.

13
Any recommendations on a water profile for this style?
The Dortmund profile seems pretty minerally. But, the style guidelines do describe "minerally water with high levels of sulfates, carbonates and chlorides"

14
All Grain Brewing / Re: BrewtanB, who uses it
« on: March 02, 2019, 08:55:34 PM »
I've been using it in both the mash and boil for about a year and a half. I use it at the manuf recommended rate.
At about the same time I made a couple of other changes to my cold side handling (spunding, keg purge and closed transfer with CO2) so I really don't know what difference it made by itself.
I plan on continuing to use it.

15
All Grain Brewing / Re: no carbonation
« on: February 28, 2019, 11:55:30 AM »
I guess the only option left is to re-open the bottles and add some dry yeast. You won't need much, just a few grains in each bottle. As Visor noted, since you have twice added priming sugar to the bottles, you may have some over carbed bottles. But at this point, other than a package of yeast and your time, you don't have anything to lose.   

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