Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - kramerog

Pages: 1 [2] 3 4 5
16
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,

17
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? 

18
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

19
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.

20
Beer Recipes / Beer Recipe of the Week: Russian River HopTime Harvest Ale
« on: September 11, 2013, 12:25:17 PM »
The amounts listed of Fresh, undried Chinook Hops (0 min) do not match (16 oz  vs 141.75 g).

21
Equipment and Software / Using corny as fermenter
« on: September 03, 2013, 10:45:58 AM »
What are easy ways to use a corny for a fermenter i.e. how do I stick a fermentation lock on the thing?  I'm planning on using the corny for dispensing beer in the future. 

22
General Homebrew Discussion / Dry hopping sours
« on: August 29, 2013, 04:49:57 PM »
I dry hopped ~3.5 gallons of a sour with 1.5 oz of homegrown Cascades.  No dryhop flavor after 2 weeks in the keg.  Now I see why Denny talks about acidity lowering hop expression.  Are my hops bunk or is dryhopping sours a waste of time?

23
Other Fermentables / Stabilizing a backsweetened melomel
« on: August 20, 2013, 11:01:04 AM »
I want to backsweeten and carbonate a pomegranate melomel.  I'm planning to force carbonate in a keg and bottle.

I understand that I can stabilize the mead with sulfites (I have potassium and sodium sulfites available) and sorbate.  How much do I need of both.  Does it vary by pH?

24
All Things Food / Pig roast ideas
« on: August 13, 2013, 09:02:17 AM »
My neighbor is going to roast a pig at ~250F for our block party this weekend.  He is building the BBQ out of cement blocks.  Anyway I was looking for ideas for things could also be slow cooked in the BBQ at the same time.  Thanks in advance.

25
Hop Growing / Hop harvest
« on: July 23, 2013, 05:37:19 PM »
I think I'll be selectively harvesting some hops soon.   Some of the Cascades hops are full grown, but I think I have more flowers than hops at this time.  The Centennial and Goldings are lagging.  It seems a little earlier than previous years in Chicagoland.  At the risk of jinxing myself, I haven't seen any white flies on my hops ... yet.  This is the first year that I culled bines but I'm not sure that culling is connected to a possibly earlier harvest and lack of white flies.


26
Zymurgy / eZymurgy on android
« on: June 27, 2013, 08:12:25 AM »
I thought I read read recently that eZymurgy is now available on android.  I can't find it on Google Play.  Help plz.

27
General Homebrew Discussion / Air leak in siphon
« on: June 05, 2013, 07:13:14 AM »
While racking the last couple batches, I've had air leaks where the hose and racking cane meet.  I've had some success using keg lube and plastic "squeeze" clamps to stop the air leak, but only after a lot of finagling.  I've brewed for many years without noticing any air leaks and I recently tried a new hose to no avail.  What am I missing?

28
Ingredients / 2011 NZ Rakau hops
« on: May 14, 2013, 10:44:07 AM »
I was given 4 oz of 2011 NZ Rakau hops last week.  Does it play well with C hops?  What is the best use for it?

29
Yeast and Fermentation / lacto starter
« on: May 10, 2013, 04:32:21 PM »
Before pitching a saccharomyces starter, I usually put it in the fridge to drop the yeast out so I can decant the beer off before pitching the starter.  If I put a lacto starter in the fridge, will the lacto drop out like out yeast?  The starter I'm making smells pretty funky so i want to decant it before pitching. 

30
General Homebrew Discussion / Berliner Weiss
« on: March 28, 2013, 11:43:00 AM »
I am reviewing the 2012 NHC seminar called "A Perspective on Brewing Weisse-style Beer" again and I just noticed that slide 30 recommends making a lacto buchneri starter at 70-80F for 5-7 days.  Also the fermenter temps during the souring and before pitching the yeast starts at 93 drops slowly to 79 F on day 7 (slide 36).  Frankly these temps seem rather low for lacto.   Any idea why they are so low?  Did I miss where the presenters gave a reason?

Pages: 1 [2] 3 4 5