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Messages - kramerog

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271
Ingredients / Re: Post your water report
« on: February 20, 2015, 11:06:02 PM »
Flbrewer, your magnesium is really high, perhaps too high

272
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.

273
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.

274
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.

275
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.

276
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.

277
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.

278
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.

279
General Homebrew Discussion / Re: Mitch Steele Comments
« on: February 10, 2015, 12:58:21 PM »
I don't whirlpool but I do like to add hops after the boil but before fermentation - often called a stand.  The flavor and to a lesser extent aroma is great.

I think the 10 degree drop is the key here, not the 62 F.

280
Ingredients / Re: Vanilla Flavor Loss
« on: February 09, 2015, 10:48:56 AM »
Same thing happened to me.

281
All Grain Brewing / Re: Pilsner Malt question
« on: February 05, 2015, 08:43:23 AM »
Doesn't the bohemian have a higher sms content (Dms precursor)?

If the floor malted Bo Pils from Weyermann was used then you may be right.

282
All Grain Brewing / Re: Pilsner Malt question
« on: February 05, 2015, 08:13:15 AM »
DMS, a sulfur compound, is driven off during the boil and is more prevalent in pilsener malts.  Without knowing exactly what you are smelling it is hard for me to rule out DMS as an issue.  DMS is the a sulfury smell that I get during the boil. Finishing the fermentation warm may help.

Palmer has a good explanation of DMS at http://www.howtobrew.com/section4/chapter21-2.html

283
General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 04, 2015, 05:20:45 PM »
The question is mmol/l of what?  I'm not sure what the water reporting conventions in Europe are - I seem to remember that homoeccentricus lives in Belgium - so perhaps Martin can help you or you can go back to your water utility for more info. 

284
Equipment and Software / Re: Grain Dust/ Sampling
« on: February 04, 2015, 04:58:33 PM »
I believe the grain dust would be considered a nuisance dust unless you are pulverising your grains.

285
Extract/Partial Mash Brewing / Re: Oatmeal in a Whiskey Barrel Stout
« on: February 04, 2015, 01:24:12 PM »
Cooked steel cut oatmeal will work.  Your beer may end up noticeably cloudy because the dissolved starch will form a haze, but may not be noticeable if your beer is dark enough.  8 oz is a reasonable amount.

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