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Messages - kramerog

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All Grain Brewing / Re: Using a Keggle
« on: July 01, 2016, 10:01:53 AM »
It seems that your problem could be fixed if you used a different false bottom.  The false bottom does not have to cover the entire bottom such that there is less volume under the false bottom.  I don't use a keggle for mashing so I don't have any recommendations for false bottoms.

Ingredients / Re: WYeast Berliner Weisse Blend phenols?
« on: June 28, 2016, 06:20:44 PM »
Phenols don't age out although if there is Brett in the blend funny things could still happen.

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Kegging and Bottling / Re: New MoreBeer Torpedo Keg Dimensions
« on: June 27, 2016, 12:18:58 PM »
How well do the 2.5s stack on old cornies?

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General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 08:36:38 AM »
Recently I added 3 lbs of frozen depitted sour/sweet cherries to 4 gallons of sour in a keg.  The cherry flavor was fairly prominent, but not overwhelming the sour initially.  After I took the keg out of the fridge and the cherry sugars fermented out, the cherry flavor became much less prominent. 

So sweetness effects the strength of fruit flavor. 

Kegging and Bottling / Re: CO 2 Questions
« on: June 22, 2016, 06:53:04 AM »
I turn off the CO2 in case I have a leak.    I believe that rising stem valves like those used on gas tanks will leak unless fully open or fully closed.

Kegging and Bottling / Re: Keg tap beer comes out very very slowly.
« on: June 21, 2016, 08:48:50 AM »
It still sounds like a clogged dip tube to me or clogged tap line or tap as CO2 can flow around a clog much better than beer.  How long are your tap lines?  How many batches have you kegged and tapped successfully?  Did you add anything to the beer in the keg like hops?

Ingredients / Re: shelf life of malt extract
« on: June 21, 2016, 07:32:25 AM »
Bulging cans = botulism

Not only would I never use them, I'd double-bag them then throwing them away

IME Malt extract is likely to be too acidic for botulism, but the margin of safety is likely to be small.  Does anyone know what the pH of malt extract is?  Is it below 4.6?

Apparently, botulism would be detoxified by boiling.

Having said all that, I would be concerned that the malt extract simply tastes bad.

Are you reporting temperatures as measured by the controller or something else?

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General Homebrew Discussion / Re: Corn Syrup
« on: June 20, 2016, 11:11:18 AM »
If the corny syrup is high fructose corn syrup you can assume that it is completely fermentable.  You would probably need to do a test to figure out how much chocolate syrup is needed for a good carbonation level.

Yeast and Fermentation / Re: Mead Stuck Fermentation
« on: June 14, 2016, 07:21:57 AM »
Assuming you are using a hydrometer to measure your current gravity, you should definitely degas with a mixstir or by swirling your carboy and add K2CO3 or KHCO3.  See

Beer Recipes / Re: issue with Summertime Ginger Ale for Big Brew 2016
« on: June 09, 2016, 11:44:17 AM »
There is 0.5 lb of lactose, which should not ferment, so it seems that the final gravity should be above 1.000.

Any differences are likely to be quite subtle and not necessarily better so go for the 2 row.

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The Pub / Re: Home sound system
« on: June 08, 2016, 08:06:02 AM »
Thanks. I'm going with mp3 because my stock software doesn't do AAC and because I've converted a lot of my vinyl to mp3.

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All Grain Brewing / Re: How do I start all grain brewing
« on: June 07, 2016, 07:55:32 AM »
There is a bit of a learning curve to this.  Join your local homebrew club to shorten the learning curve the most.  Someone there will surely invite you to brew with them so you can get a hands on experience and give you some tips. 

All Grain Brewing / Re: How to add coffee to a stout
« on: June 04, 2016, 07:45:27 AM »
I find that the coffee flavor fades and when it does it tastes off so I like to add the coffee beans to the keg and leave it in there until the keg kicks.  On the other hand, I would not keg a RIS.  I think Hoosier's recommendations are good; you get a beer that has coffee flavor rather than carbonated coffee.

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