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Topics - kramerog

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1
Yeast and Fermentation / Pedio for barrel aging
« on: July 02, 2015, 07:14:21 AM »
I'm thinking of pitching pedio into a flanders red in my barrel because the flanders red isn't sour enough.  Should I make a starter for pedio, let's say wyeast 5733? 

The gravity is 1.007.  Is it likely the pedio would sour the beer more?

2
Yeast and Fermentation / Speeding up Brett fermentation
« on: June 02, 2015, 11:54:45 PM »
I'm currently in the third week of a Brett-only fermentation.  This week I upped the temp to 70 F to get the fermentation to finish.  I need to cold crash Friday night and keg Saturday morning to serve Saturday afternoon.   I can probably get way with kegging it before the Brett is completely done but I'd like it to be done.  What temp can I safely ferment at with Wyeast's Brett lambicus (Wy 5526)?

3
I made 4 gal of wort at 1.043 and mixed in 2.5 gal of a previously fermented wort (the other wort has its own thread but I was hoping for the fresh fermentation to clean up some things in the previously fermented wort - I'm going to skip the details but it has its own whole topic and pitched 1 qt of Brett Lambicus starter Sunday evening and another quart of Brett Lambicus starter Tuesday evening.  It is now Wednesday evening and I don't see any signs of fermentation.  The primary is being maintained at  67 F.  I could pitch some dry yeast that I have on hand but I am interested in alternatives.

4
Wood/Casks / Saving a stinky barrel?
« on: April 25, 2015, 03:43:56 PM »
After emptying a barrel of a RIS, I filled it with water to strip some charcoal flavor from the barrel with the intention of putting a sour in there shortly afterwards.  Life got in the way ....  There is mold at the mouth of barrel and the water stinks of sulfur and other septic smells.  Is the barrel saveable and how?  I'm ready to fill the 26-gal barrel with a flemish red some soured some not.

5
The March/April 2014 article of Zymurgy had an article called "Homebrewing Vintage Beers" in which Patrick Dawson suggests to ferment at higher temps to create esters, phenols and fusels which with enough age will change into desirable flavors.  The author says "Many commercial brewers with vintage beer pedigrees keep their primary fermentation temperatures in the 80s and (very occasionally the 90s)." The only given example of a non-Belgian yeast fermented at higher temps is White Labs WLP002 (English Ale).  I'm interested in fermenting a Russian Imperial Stout at higher temps.  Any yeast recommendations?

6
Wood/Casks / Tweaking RIS recipe for a bourbon barrel
« on: October 23, 2014, 07:23:48 PM »
I have some candidate recipes for a RIS for aging in a bourbon barrel.  The recipes were developed for non-barrel-aged RISs.   I'm thinking of aging for 6-9 months during which time approx 5-7.5% of the beer will evaporate.  Does it make sense to plan on a RIS that is drier to compensate for a boost in gravity due to  evaporation ?  Are there any principles for tweaking a recipe RIS recipe for bourbon barrel aging?

7
Yeast and Fermentation / Roeselare Blend
« on: August 12, 2014, 12:40:52 PM »
I was thinking about using Roeselare Blend to make a Flemish red in a 26-gal barrel.  Per Wyeast, I'm not supposed to make a starter as I'll disturb the precise proporations of brewers yeast, lacto, brett, flor and pedio.  Should I then pitch 5 or 6 separate packages of Roesealare?  Call me cheap but I'm hoping to avoid that expense.  Is there a different/better way?

8
The Pub / BJCP Judging Exam and new guidelines
« on: July 21, 2014, 02:27:57 PM »
Does anyone have a good estimate of when the BJCP Judging Exam will be revised to match the 2014 BJCP Guidelines, assuming it is adopted?  My exam is in early 2015 so I'm wondering which guidelines to learn.

9
General Homebrew Discussion / Gunk above krausen
« on: April 28, 2014, 10:34:52 AM »
I was kegging this weekend when I could see I was going to fill the corny before emptying the carboy, so I ran the excess beer into another carboy containing a split of the same batch.  The level in the second carboy is below the dried gunk from the krausen.  I know the dried gunk is supposed to be harsh and bitter.  If I had filled the second carboy above the gunk what would have happened to the beer? 

10
Zymurgy / Brewing vintage beers
« on: March 05, 2014, 11:20:12 AM »
"Brewing vintage beers" is a great article in the March/April 2014 Zymurgy.   For example, I learned that high temp. fermentation is particularly helpful in vintage beers.  Typically, I ferment vintage ales at the same temp. as my regular ales.

Anyway, the article didn't touch on the pros and cons of aging in bulk vs. aging in bottles.  The article also didn't touch on pros and cons of regular bottle caps and caps with oxygen barrier when aging in bottles.

Your thoughts?

11
I have an Old Ale that is too sweet.  I'm thinking about brewing a pale bitter and while it is fermenting blending some of the Old Ale in part because I think there are still some fermentables in the Old Ale.  When I add some Old Ale to a fully fermented Scottish Ale made by concentrating some of the first runnings, the Old Ale  completely takes over the flavor.  If I referment the Old Ale with the pale bitter will the refermentation reduce the aged flavors of the Old Ale or is the Old Ale likely to take over again (althought the pale bitter will have some balancing bitterness)?

12
Equipment and Software / Thermapen Open Box sale
« on: January 31, 2014, 11:15:45 AM »
$ 74 rather than $95 (?) with full warranty.  http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_jan_2014.html

I also got the silicone boot which I had not seen before.  It was a bit of an impulse buy for me.

13
Questions about the forum? / AHA Forum Topics
« on: December 18, 2013, 08:01:09 AM »
The list of recent AHA Forum posts on the homepage (http://www.homebrewersassociation.org/) hasn't changed once since yesterday.  It is driving me crazy! (or crazier)

14
Wood/Casks / Styles for wine barrel
« on: December 06, 2013, 09:27:35 AM »
I can get a used 25-gal wine barrel from a wine maker.  The barrel will probably not contribute much oak flavor due to the amount of wine that has already passed through the barrel.  I'm not sure if I'll get a red or a white wine.  Any recommendations for beer styles for the first batch?

15
For brewing, I would like to add acid to sparge water  but not to the mash water.  For mead making, I would like to add nutrients various times  during fermentation.  BeerSmith 1.0 doesn't allow me to do any of these things instead I have to do workarounds in the notes.  Is there a software that allows me to make additions when I please?

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