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
46
Beer Travel / Albuquerque & Santa Fe
« on: May 21, 2012, 12:55:59 PM »
I'm looking to visit 1-2 breweries in each city during my family vacation in June. My preference is for a brewpub with a good selection of beers with <7 % alc. beer, preferably served at temperatures you can taste the beer.  Good food is important for the other family members, but doesn't need to be fancy.  I like most beers except lagers.  Thanks

47
General Homebrew Discussion / My homebrew smells like vomit
« on: May 02, 2012, 10:09:28 AM »
Due to being busy, I decided to mash in the evening and then sparge/boil the next day.  Since I was brewing an Oud Bruin, I figured that if I ended up with a spontaneous sour mash I would still be OK.  But what I got was a vomit-smelling mash.  After a week and a half of fermentation, the beer still smells of vomit.  What should I do?  Will this odor dissipate naturally?  Theoretically the butyric acid could react with ethanol to form ethyl butyrate which smells like pineapple. Should I pitch some Brett in addition to the lacto?  I was intending to split the batch to make a pseudo-kriek/Oud Bruin for this summer and a proper Oud Bruin for next year.

Thanks

48
Heads up to folks in Illinois: The Illinois Liquor Control Commission recently cracked down on a festival that served homebrew and commercial brew.  http://www.pjstar.com/entertainment/x643675111/Illinois-Liquor-Control-Commission-enforces-law-no-home-brews-at-festival

I'm told that the AHA is going to seek clarification from the Illinois Liquor Control Commission.

49
General Homebrew Discussion / Dubbel vs Belgian Dark Strong
« on: February 24, 2012, 11:46:06 AM »
When I look at the BJCP guidelines, a beer that I will bottle this weekend appears to fall into both the dubbel and Belgian dark strong categories based on both the narrative and the quantitative characteristics (e.g., F.G., O.G., IBUs).  Are there any specific things that point to a beer being doing better in competition as a  dubbel rather than Belgian dark strong or vice-versa?

50
Extract/Partial Mash Brewing / Late additions for partial boils
« on: September 26, 2011, 08:30:04 PM »
What are the pros and cons of late extract additions for partial boils?  I know of increased hop utilization.  Less chance of scorching although I've never encountered scorching when doing partial boils on the stove.  Less darkening.  Do you get full coagulation of protein with late additions? 

Are there some extracts which work better for late extract additions?

51
Ingredients / Bugs in my hops
« on: September 13, 2011, 10:16:44 AM »
I was picking hops yesterday and found myself swarmed by small, white, flying bugs.  They weren't there a week ago.  Any idea what they are?  Should I do anything about them?  I've picked about 1/2-2/3 of the hops already.  Thanks

52
Beer Travel / Brooklyn
« on: August 04, 2011, 07:06:50 PM »
What are the good places to get a beer (store or bar) near Atlantic & 4th Ave?  I'm visiting this weekend.  Any beers that are must haves and not available in Chicago?

53
Beer Recipes / Founders Cerise Clone
« on: July 28, 2011, 08:14:32 PM »
Last week I picked 18 pounds of Balaton cherries (cross between sweet and sour cherries).  Any ideas on a recipe for a Founders Cerise clone?

54
Equipment and Software / Swamp coolers
« on: June 29, 2011, 12:42:31 PM »
I see that there are two designs for swamp coolers:

1. A true swamp cooler generally has a carboy sitting in a shallow pool of water with a a t-shirt covering the carboy and wicking water from the pool of water.  A fan blows on the t-shirt causing water to evaporate thereby cooling the carboy.

2. A carboy sits in a container full of cold water. Generally, the level of water matches the level of beer. Generally, ice packs are thrown into the water once or twice a day.

What are the pros and cons of both designs?  I'm interested in throwing something together so I can brew over the July 4 weekend.

Add: I'm doing a wit that I want to ferment at 70-75 with T-58.  Ambient temp in my basement should not exceed 75.

55
All Grain Brewing / Mash schedule for no boil Berliner Weiss
« on: April 07, 2011, 07:50:18 AM »
I gather that Berliner Weisses are commercially or traditionally made by decoction and without boiling.  What rests would be done or are necessary?  I'm thinking of doing a single decoction for ease.  Also I'm specifically concerned about saccharification.  Don't I risk pasteurizing and killing off the lactobacilli by doing a saccharification rest?

56
Yeast and Fermentation / Flocculating US-05
« on: February 16, 2011, 11:15:21 AM »
I really like the convenience of US-05 dry yeast, but I don't like the thick sludge it leaves in my bottles.  What do people do to increase the flocculation of US-05 in fermenters?

57
Ingredients / Which two hops should I grow? What are your favorites?
« on: January 31, 2011, 03:16:35 PM »
I grew Cascades last year and was very happy with the beers made with them.  This year I'm planning to plant two more types of hops.  Which two hops should I grow for making American and British ale styles?  Aroma and flavor is the principle reason for me to grow hops, but if I could also do bittering that would be a bonus.

Also what are your favorites?

58
Kegging and Bottling / Carbonating faster by laying cornie on side
« on: January 31, 2011, 01:09:51 PM »
It appears to me that carbonating a cornie keg laying on its side should make the carbonation go faster as there is a larger surface area between the beer and the headspace.  Could laying the keg on its side have some kind of down side?  Would the petroleum grease I'm using to seal the main hatch absorb flavors?   Thanks

59
I'm looking to have my CO2 tank tested and refilled.  Any thoughts?  I actually live immediately west of Chicago in Oak Park.

60
General Homebrew Discussion / Ring around the collar in fermenter
« on: October 26, 2010, 11:02:29 AM »
After soaking the fermenters in PBW solution and emptying out the yeast and hops, I'm left with a very pale yellowish "ring around the collar" immediately above the beer level.  I'm able to remove the ring with a spray wand, but it is hard to see if any of it is left behind.  Is the ring around the collar hop oils?  How important is it to remove it? RDWHAHB? 

Pages: 1 2 3 [4] 5