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Messages - kramerog

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16
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.

17
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. 

18
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.

19
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.

20
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.

Sent from my XT1095 using Tapatalk


21
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.

22
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.

23
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. 

24
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 19, 2017, 06:29:40 AM »
I understand that it doesn't really matter to the brewing process. I am just trying to get all the information into BeerSmith in a consistent way. It is a matter of record-keeping, not brewing. I would like BeerSmith's expected mash pH to match that from Bru'nWater so that I only need to keep one dataset for a brew.

I tried to make BeerSmith my whole repository of info on a brew including mash chemistry but I realized it wasn't worth the effort in part because BeerSmith's mash pH calculations do not match Bru'n Water's and I think BeerSmith's calculations are less accurate. 

You could just put in a guesstimated pH if that is the only piece missing.

25
Wikimedia?

26
Ingredients / Re: Organic Malt source
« on: October 16, 2017, 02:44:12 PM »
Some GMO's are incredibly beneficial, for example, they made a variety of rice with additional nutrients and greatly reduced malnutrition in the third world.

While the GMO rice does have more nutrients than similarly polished rice, existing natural whole rice species supply the same nutrients.

27
If all the diacetyl is gone, it doesn't really matter.  If you are looking to keg when you get back then why not store cold?

28
The Pub / Re: Another beer name issue...
« on: October 12, 2017, 08:43:52 AM »
Also I did not see in the C&D if 10 barrel actually had a mark or not for Apocalypse.

I did not see the C&D because it has be taken down by Mason, but 10 Barrel can have a mark even if it is not registered.

29
The Pub / Re: Another beer name issue...
« on: October 12, 2017, 08:39:31 AM »
I kind of wish the industry would generate a set of guidelines for what is ok and what isn't.
The two industry guidelines merely say don't infringe someone else's rights.  Trademark infringement is too fact specific to lend itself to specific and simple rules.

30
General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 11, 2017, 01:42:49 PM »
Enjoy homebrewed beverage(s).

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