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Topics - kramerog

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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?

2
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?

3
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?

4
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.

5
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? 

6
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?

7
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)?

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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.

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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)

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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?

11
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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All Grain Brewing / Mixing UK and US base malts for UK styles
« on: October 29, 2013, 01:35:13 PM »
Initially, I was thinking of making an 80/- Scottish Ale from Fawcett's Golden Promise (GP) with a touch of roasted barley.  After some research, it appears that Fawcett GP has a diastatic potential (DP) of about 50 lintner, which is about the minimum to self convert.  Then I thought I should use some US 2-row (~20-25% of the grain bill) to bump up the DP and hopefully maintain my usual efficiency. [Scots are known for being thrifty so I wouldn't be surprised if they used some high DP malt, perhaps distiller's malt]

Now I'm concerned that I might loose to much of that GP character by having a more efficient mash. Any thoughts on mixing UK & US base malts for UK styles?

Thanks,

13
Yeast and Fermentation / Best ale yeast for lagers
« on: October 23, 2013, 07:07:51 AM »
I'm thinking of doing a Baltic Porter with ale yeast rather than lager yeast.  In the winter, my basement drops reliably into the mid and upper 50s.  The first yeast that jumps to mine is Chico.  What would you recommend as ale yeast for fermenting in the upper 50s? 

14
Other Fermentables / Fruit Punch Down
« on: October 14, 2013, 10:09:02 AM »
I'm making a peach melomel.  Some of the parameters of punch down are hazy to me.  I understand that I should punch down the fruit to prevent mold twice a day.  How long do I continue punching down?  Should I rack into secondary so I can stop punching down? 

Here is the basic info.  I started fermentation Sunday afternoon.  OG=1.086.  I noticed fermentation Sunday evening.  I'm doing staggered nutrient additions and degassing.  I plan to add about 4 lbs of frozen then defrosted peaches this (Monday) evening to 4 gallons of mead.

Thanks

15
Hop Growing / My Columbus hops smell like an electrical fire!
« on: September 12, 2013, 07:49:16 PM »
Year 2 of growing my Columbus were awesome.
Year 3 they smelled of an electrical fire and when I used them they made the beer taste like an electrical fire.
Year 4 - I just packaged them.  When I smooshed the Columbus they gave off an electrical fire odor but before then they smelled fine.

Has anyone ever heard of this?  What am I doing wrong?  My Cascades are just fine.

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