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Messages - kramerog

Pages: [1] 2 3 ... 116
1
All Grain Brewing / Re: Water treatment and CaCl 2 addition
« on: November 17, 2017, 11:30:14 AM »
I calculate ~390 mg/l of chloride from added chloride.  Your calcium number would be way off too.

2
General Homebrew Discussion / Re: Bru'n water Water volumes
« on: November 17, 2017, 09:55:26 AM »
The benefit of adding salts to the strike water or the sparge water is that you can easily visually check if the salts have dissolved.  Usually you need to stir to get the salts to dissolve. 

3
General Homebrew Discussion / Re: Bru'n water Water volumes
« on: November 17, 2017, 08:36:47 AM »
If you plan to dissolve the salts in your strike water or your sparge water before adding it to the grains then the correct number is 7.5 gallons.  If you are adding the salts to the kettle or to the mash directly then the correct number is 4.66 gallons.

4
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 06, 2017, 08:54:27 PM »
Since there is a lot of potassium from malt, it shouldn't be a big deal to use KCl, which is pretty available online.

5
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 06, 2017, 08:42:30 AM »
From the water reports, it seems that the two breweries may be using lots of potassium and magnesium salts, but it is unclear to me how much potassium and magnesium might be coming from the malts.

6
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 03, 2017, 12:57:27 PM »
Is your garage detached or attached?  Burning down your garage is not that a big deal compared to burning down your house.

While I don't brew in a garage - I brew in a basement - CO monitors are key.  I use two for redundancy. 

7
All Grain Brewing / Re: Berliner Weisse
« on: November 02, 2017, 09:48:20 AM »
There was a seminar at this year's Homebrewcon which said IIRC that Berliner Weisses traditionally were sour but not that sour, probably more like American Wilds. Kindl created a very sour lacto beer that put everybody else out of business eventually.

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8
General Homebrew Discussion / Re: Lactobacillus
« on: October 31, 2017, 10:36:29 AM »
Good belly shots are cheap and reliable. Two shots to 5-6 gallons is reliably soured in 24-36 hours. Four shots cost between $5-6.
I use the GoodBelly pills - same lacto.

9
General Homebrew Discussion / Re: Lactobacillus
« on: October 31, 2017, 07:13:18 AM »
I use a l. plantarum probiotic providing something like 10 billion cells.  I usually do a 2L starter to drop the pH of the wort below 4.5 to keep out the nasty bugs from doing their damage.

I used to just throw in some malt, but the probiotic is more convenient.

Also Wyeast 5335 is a very mild lacto.  It is not capable of creating an intense sour as it only eats glucose, but on the positive side by the same token it doesn't pose much of risk of infecting your non-sours. 

10
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 30, 2017, 04:10:19 PM »
Sake yeast is a lager yeast so copitch is possibly problematic.  I would go with separate fermentations if you want to do a lager fermentation with the sake yeast.  I've only brewed sake with Wyeast sake yeast, not the White Lab one you are considering so YMMV. 

I am very interested in how goschman's beer turns out.  In the spring, I intend to do a 1-gallon ferment using sake lees for giggles.

11
It appears that the fermenter on the left is pale and opaque on the right because it has a lot of yeast in suspension.  It is too early to tell what the finished beer will look like based on how the beer on the left looks like after two days.

12
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 27, 2017, 05:23:47 PM »
I routinely dry hop in the keg.  Now that I'm controlling oxygen exposure by doing closed rackings to the keg, I leave the hops in until the keg kicks and don't get grassy flavors.  The reason why I hop in the keg is that the aromas are stronger.

How are you getting the hops into the keg?

I swear, I'm *this* close to building a CO2 glove box for packaging days.
The dry hopping is probably the biggest contributor to oxygen now.  After racking, I put the bagged hops in and purge the headspace several times.  Anyway, my IPAs are pretty stable over 3 months.

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13
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 27, 2017, 07:55:56 AM »
I routinely dry hop in the keg.  Now that I'm controlling oxygen exposure by doing closed rackings to the keg, I leave the hops in until the keg kicks and don't get grassy flavors.  The reason why I hop in the keg is that the aromas are stronger.

14
Beer Recipes / Re: Holiday Cranberry Ale help
« on: October 25, 2017, 12:08:20 PM »
Since you don't want to overwhelm your cream ale, I would try 12-16oz/5 gallons of frozen berries.  The exact time during fermentation to add and the form of the cranberry is probably not that important as cranberry isn't particularly fragrant.  I would add right after krausen peaks and then taste a few days later.  Add more if you like.

15
All Grain Brewing / Re: Berliner Weisse
« on: October 19, 2017, 12:55:24 PM »
Very soft water will make the Berliner Weisse exceedingly crushable, i.e., have very low mouthfeel, IMlimitedE. 

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