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Messages - kramerog

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1
Kegging and Bottling / Re: cleaning bottles
« on: Today at 08:02:05 AM »
Bottles I emptied myself:
Rinse thoroughly after drinking.
If they're labeled commercial bottles, see second method.
On bottling day, spray inside with starsan. Spray top with starsan too.
Bottle.
Cap.
Relax while the beer carbonates.

Bottles donated by sympathisers
Rinse thoroughly and wince at the thick mats of mould growing in most of them.
Soak in tub with Oxi.
Peel off labels. Curse 8Wired's, Thornbridge's and a handful of other's woefully sadistic choice of label glue. Pray thanks to Brewdog and their easy-peel stickers.
Set aside till bottling day.
Spray inside with starsan and continue rest of first procedure.

It's still the single most off-putting step in the brewing process.
+1.  I use a vinator or something similar to spray starsan into the bottles and then place the bottles on a bottle tree right before bottling.

2
General Homebrew Discussion / Re: 4 hours in the sun
« on: March 03, 2015, 08:16:12 AM »
Even if skunked, you should bottle some and take it to your local homebrew club and tell your tale of woe.  Learning from other people's mistakes (and learning what certain faults taste like) is a valuable part of the homebrew club experience.

3
Homebrew Clubs / Re: Looking for feedback
« on: March 02, 2015, 12:35:01 PM »
It is pretty unlikely, perhaps impossible, to get a brewing permit for a nano in the basement of a home from what I've heard, never mind zoning.  You may be able to get one for a detached garage or brew shed depending on your zoning laws.

4
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:47:46 PM »
Pitch the mix at 100F to kill off the yeast and get the lacto very active.  Keep above 90F as best as you can for 2+ days while keeping out air.  Let cool and when it hits pitching temp pitch German Ale yeast.  That's if you want it to get really sour.

5
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:42:24 PM »
Save some of the cherries to make a cherry simple syrup. 

6
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 01:37:43 PM »
Baltic Porter on Rum infused Oak seems like a possibility.  Does the spice in spiced rum come through?

7
Kegging and Bottling / Re: "re-bottling"
« on: February 20, 2015, 11:23:46 PM »
Get the beer really cold before transferring and enter it at the last moment so it's guaranteed to be have been kept cold for the longest amount of time.  You may be OK.  I would say don't bother because the feedback won't be that helpful unless your beer has clear faults already.

8
Ingredients / Re: Post your water report
« on: February 20, 2015, 11:06:02 PM »
Flbrewer, your magnesium is really high, perhaps too high

9
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 07:50:26 AM »
What Jim said.  But if you want it faster, then add Champagne yeast.

10
General Homebrew Discussion / Re: AHA offers not honored
« on: February 17, 2015, 07:42:25 PM »
Butter, did you show them the AHA website? I'm guessing the issue is likely to be ignorance.

11
General Homebrew Discussion / Re: Life of unused two row grain
« on: February 17, 2015, 07:18:28 PM »
How does it taste?  First I would chew on some kernels.  If things are still promising, I would mix 1 pint of water with 2/3 of pound and heat to 155 F. After 20+ minutes taste the wort.  If still good, I would consider using it in a beer with strong flavors like stout.  It might be interesting in a beer that is supposed to be aged like a barleywine or an old ale.

12
All Grain Brewing / Re: Question about high final gravity
« on: February 13, 2015, 09:46:20 AM »
Irish Ale yeast is very flocculent; I wouldn't expect it to get to low gravity levels.

13
General Homebrew Discussion / Re: Hop Teas and other Hoppy techniques
« on: February 12, 2015, 10:58:01 AM »
FYI, the Rock Bottom experiment is discussed in Hops on pp. 201-02.

14
Homebrew Clubs / Re: Oh what a relief it is......
« on: February 11, 2015, 12:05:57 PM »
Congrats on birthing and raising a your c[l]ub.

15
Kegging and Bottling / Re: Blending and re-bottling
« on: February 11, 2015, 12:01:43 PM »
If you are adding only a small amount of wine that would fit in the headspace, I would let the bottles fully carb then put them in a fridge close to freezing overnight.  The next day, I would then add the cold wine to each bottle and then recap.  The loss of carbonation would be minimal.

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