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Messages - kramerog

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1
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 12:06:09 PM »
This article is about the decline of local homebrewing shops.  Folks want fresh ingredients, lots of choices, cheap prices, and lots of customer support.  These factors make it difficult for there to be lots of local homebrew stores.

Whether homebrewing follows is unclear to me.

2
General Homebrew Discussion / Re: BJCP comp question
« on: September 21, 2016, 12:56:12 PM »
It should be in category 30, spiced beer of BJCP 2015.  To quote the description of category: "This category explicitly includes all culinary spices, herbs, and vegetables, as well as ... fruit peels/zest (but not juice), rhubarb, and the like."

3
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 10:04:17 AM »
Old Ale or Barleywine?  Tannins would help counteract the sweetness in those styles.

4
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 10:01:43 AM »
I would agree that you probably won't notice the oak in an imperial stout.

5
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 21, 2016, 08:31:43 AM »

Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf

Very interesting paper.  On a sidenote it says that olive oil doesn't work as a replacement for oxygen, but sterols do.

6
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 07:59:06 AM »
Also need to see your OG and current gravity to diagnose problem. 

If you want to try a champagne yeast, Lalvin's K1V-1116  is the way to go because it can ferment maltotriose.

7
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 07:47:57 AM »
Imperial stout?  I think you may still extract oak flavor from the barrel so I would not do a sour yet.  How big is your barrel and how long were the first two batches agen in the barrel?

8
General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 02:08:36 PM »
The notes I find most useful are ones I do at the end of the brew day or on the next day summarizing what went well and what didn't.

9
Kegging and Bottling / Re: Bottling from keg
« on: September 16, 2016, 09:30:56 PM »
If you want to take beer to a party then a carbonator is awesome. 

Sent from my XT1095 using Tapatalk


10
Equipment and Software / Re: Propane plumbing
« on: September 15, 2016, 08:42:53 AM »
I did my own calcs and was surprised to confirm that 1/4" would be fine.

11
Equipment and Software / Re: Propane plumbing
« on: September 14, 2016, 03:35:23 PM »
1/4" everywhere seems small especially for the piping common to both burners, but I suppose that you have plenty of pressure (up to 40 psi) to burn.

12
Equipment and Software / Re: Propane plumbing
« on: September 14, 2016, 03:15:13 PM »
At the risk of asking this question again, shouldn't items 3 & 8 have 1/2" NPT because the black pipe is 1/2"?

13
Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 14, 2016, 02:14:53 PM »
Some people don't "crash." Rather they drop the temperature slowly to avoid or reduce oxygen being sucked through the airlock.  I crash because I use my kegerator for cooling.

14
Equipment and Software / Re: Newest version BeerSmith 2
« on: September 14, 2016, 01:44:25 PM »
BeerSmith assumes that the selected water profile is the finished water profile and consequently ignores all salt additions.

That makes sense (that that's what's happening, not that that's the way it works).

If BeerSmith's mash pH calc worked the way that made more sense, I would upgrade to BS2 in a heart beat. 

15
Equipment and Software / Re: Newest version BeerSmith 2
« on: September 14, 2016, 12:32:24 PM »
I will be sticking with Bru'n Water for water chemistry - the water profile and mash pH calculator is clunky in BeerSmith... and I am not seeing anywhere near the same mash pH predictions. Of course, I could be doing it wrong. I'll keep banging at it - I am sure I will figure it out at some point.

So much this.  I like it for the most part, but the water chemistry is still either grossly lacking, or I haven't figured out how to use it properly yet.
BeerSmith assumes that the selected water profile is the finished water profile and consequently ignores all salt additions.  In contrast, Bru'n water uses the starting water profile and the added salts for its calculations. 

Hope this helps.


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