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Topics - WesKinetic

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Ingredients / Calcium Carbonate
« on: July 11, 2012, 09:02:15 PM »
OK, I freely admit that a lot of the water chemistry stuff is over my head, so I'll apologize in advance for a dumb question. But here goes anyway: I know that calcium carbonate can be used to enhance the sweetness of some beers. But is there a downside to using it if your pH is fine and your water doesn't need additional calcium? In other words, if I'm brewing a really malty beer, could I add some calcium carbonate, not because it's needed, but just to enhance that flavor?  What is the danger of having too much chalk in the beer?


Extract/Partial Mash Brewing / Shandy advice
« on: July 09, 2012, 06:33:51 PM »
The good news is that my wife wants to get into brewing and is planning her first batch this weekend.
The bad news is that she wants to make something similar to Leinenkugel's Summer Shandy, and I'm kind of at a loss for the best way to do it.

She is going to do just a basic American wheat beer as the base. I know the traditional shandy is beer and lemonade mixed together when it's poured. But she wants to be able to bottle it.  So my questions are:
1. If she just adds the lemonade prior to bottling, am I correct that she'd need to brew a bigger beer to get the ABV she wants (e.g. brew an 8% beer to finish with a 4% shandy, if she uses a 50/50 ratio)?
2. I'm a little concerned about all the extra sugar in the lemonade from going that route. Worried about overcarbonation and bottle bombs. Anyone have any experience with going this route?
3. I've read about some people just adding packets of unsweetened lemonade Kool-Aid at bottling. That would be my preferred route just because of ease and not worrying about the carbonation issues. Has anyone ever tried that?

I'm really hoping that third route will work, but I'm definitely open to suggestion.


All Grain Brewing / Stout: How sweet is too sweet?
« on: December 14, 2011, 03:09:48 AM »
I'm thinking of brewing a stout that would be spiced somewhat like Cigar City's Hunahpu's Imperial Stout (cocoa, cinnamon, ancho chiles), but would be sessionable strength (5%-5.5%). Hunahpu's Light, if you will.

I want to use some piloncillo in the boil and have a relatively sweet final product to balance out with the chile. But I'm worried my recipe might come out too sweet. Let me know what you think or if you have any suggestions.

6 1/2 lb two-row
1 lb Crystal 60L
12 oz chocolate malt
8 oz roasted barley
8 oz flaked corn

1 lb piloncillo

Never brewed with piloncillo before and just wanted to see what everyone thought. Thanks!

Beer Recipes / Citra and mango?
« on: November 01, 2011, 10:02:30 PM »
I’ve got an all-citra IPA in primary right now. Someone suggested to me that I rack half of the batch on to some mango. Does anyone have any experience with this? Since citra already has kind of a mango flavor, would the real mango even be noticeable?

Kegging and Bottling / Competition bottling SNAFU. Advice?
« on: August 27, 2011, 04:22:45 PM »
Got a situation I hope someone can help me with.

We had our club tasting competion for the next AHA Club Only Competition last night. The bad news is that the beer I had planned on entering wasn't quite ready yet. So I took a different beer instead. The good news is that my back-up beer ended up winning 1st place. The bad news is that, because I hadn't planned on entering this as a competition beer, I only have 4 bottles of it left, and they're all recycled Sam Adams/New Belgium bottles (raised lettering, so can't be used for competition).

So my question is: does anybody have any suggestions for a way to salvage this situation?
  • Could I open those bottles, transfer them to competition-acceptable bottles and then add some new yeast and sugar?
    My entry was a basic porter, to which I then added some homemade secret ingredient  :-X extract. I still have some bottles of the basic
porter (in acceptable bottles). Would it be possible to open some of those, add the extract along with some more yeast and priming sugar and recap?

I know there's not a good way to do this. I'm just looking for the best way to get three bottles worth that won't be completely oxidized. Any suggestions would be appreciated.

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