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Messages - positiverpr

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16
Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 14, 2012, 05:41:38 AM »
go very easy on the cardamom if you use it. otherwise you'll be sampling it this time next year to see if its drinkable yet(about 3 months here).  alot of times i will add 1-3 pounds of honey or 2 kinds of honey at flameout to belgian blonds. of course it serves as your simple sugar and dries the beer out but the honey leaves a great "sweet" flavor.  i've countered that sweetness with a small amount of oak for a short time. the oak tannins can match well to that sweetness. of course if your adding alot of honey you'll want to add it after the yeast has consumed some of the less simple sugars although i've never had a beer stall from adding up to 50% at flameout. another thing i'll do is to pitch whatever belgian yeast that i'm gonna use for 5 gallons and use a 1 or 2 strain 100% brett pitch on the other 5 gallons.

17
Yeast and Fermentation / Re: Yeast Wars?
« on: January 14, 2012, 05:24:41 AM »
the best source of info on this topic that i've ever seen is the 11/22/08 episode of the session on the brewing network with shea comfort. i've listened to that episode seriously about 8 times and have learned something new each time. you can tell that the guy is just brimmed with more info. dont miss his discussion of oak on the same episode. you couldnt pay to get this kind of info.

18
Yeast and Fermentation / Re: Boiling starters in a flask
« on: January 14, 2012, 05:18:40 AM »
i've broken a 2 liter and a 6 liter flask heating on the stove. after the second one(slow learner) i just got one of those diffusers(little metal plate) that better distributes the heat and have had no problems. fermcap works great as long as you dont push the volume in the flask. i'm way to paranoid to transfer cooled wort to another container. its gotta stay in the boiling container unless im transferring in a hood and my wife ixneyed that idea. anyone working figured out how to implement that walk-in autoclave?

19
Kegging and Bottling / gelatin and repitching
« on: November 25, 2011, 08:45:23 AM »
i 've always assumed that if you're going to repitch then you can't use gelatin/finings but i realized that i've never actually read that. what's the official word on fining and repitching?

20
Beer Recipes / Re: Smoking malt
« on: August 14, 2011, 09:28:53 AM »
to keep from getting to much darkening when i smoke malt i put the malt in a sheet of folded window screen in a cardboard box. i cut a hole in the bottom of the box and sit it over the smoke portal of my electric smoker. using the smoker at about 200 degrees with this method puts little heat into the grain and forces all of the smoke through it. i've had good results with about 45-60 minutes of smoking with this setup- with an aging period of about a week in a bag afterwards.

21
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 29, 2011, 04:39:33 PM »
are you using bulk grains? could the same bag of malt have more water uptake as it ages so that for the same amount of "grain" your getting less extract? i feel that my bulk bags lose efficiency over their lifespan(i age them in airtight animal feed containers in a cold room at 38). just throwing it out there - the water uptake my not be the explanation if there is a loss.

22
Ingredients / Re: tomato
« on: April 09, 2011, 06:04:12 PM »
just boil for about 15 minutes so that you leave plenty of dms. i brewed a saison once in major wind and had serious boil-off issues. the beer tasted vaguely like tomatoes but oddly i got no corn flavor. i wished it away. your a bad batch... your a very bad batch!

23
Ingredients / Re: Favorite Odd Hop Sensations
« on: November 21, 2010, 07:54:47 PM »
centennial- fruity pebbles or fruity kids breakfast cereal(vinny cilurzo first mentioned this and i cant get past it)
hallertauer- i get sort of a buttery mint flavor
sorachi ace- i dont get lemon but i get a unique melon-y flavor

24
All Grain Brewing / Re: Smoked beer help please?
« on: November 21, 2010, 07:45:48 PM »
if someone commented on this then i missed it. before i started using ro water, if i tried  brewing anything smokey i got terrible bandaid/phenol compounds which were due to the chlorine/smoke interaction. when using smoke malt or even when setting the malt to smoke your own- make sure to use water with no chlorine.

25
Equipment and Software / Re: dead mouse in my carboy
« on: September 12, 2010, 05:51:45 PM »
just started brewing after 10 years pulled out my basic kit to find  what I had and to my suprise found a dead mouse in my carboy if I clean it with a brush and soak it in bleach will It be ok?
you can try it but i dont think that any amount of cleaning/brushing/sanitizing will bring him back now. ;)

26
Kegging and Bottling / Re: Removing Dry Hops From a Keg
« on: August 15, 2010, 07:35:56 PM »
the floss has always worked well for me. just make sure to get the unscented variety.

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