Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kramerog

Pages: 1 ... 18 19 [20] 21 22 ... 121
286
Classifieds / Re: Hops Direct has a pretty aswesome sale going on
« on: November 28, 2016, 10:33:17 PM »
Thanks.  Took advantage of sale to buy some hops that I use and some that would be interesting to try.

287
Ingredients / Re: Brewtan B
« on: November 23, 2016, 11:22:18 PM »
Not a chemist here. But I believe it has more to do with its not oxygen.

CO2 is the primary gas produced by fermentation.  However, it is of course far from the only gas emitted.  There's also various sulfur compounds, aromatic esters, alcohols, water vapor, etc.  You are correct -- none of these are oxygen.  The only way to produce oxygen that I know of would be via electrolysis by running an electrical current through the water like a battery, and I seriously doubt any brewer is doing that!  Nevermind the flammable hydrogen gas that would be produced along with it!

What about things like sulfur dioxide coming from the fermentation?  Is it possible it could break down and release O2?
Nope.  SO2 is the secret ingredient of metabisulfite.

Sent from my XT1095 using Tapatalk


288
Beer Recipes / Re: Coffee Cream Ale, Extract Brewing
« on: November 23, 2016, 11:09:23 PM »
Put your milled malts, oats and an amount of American 2-row equal to about half of the other malts and oats into a paint filter bag and steep them in your water at 150-160 F for 40+ minutes.  Remove grains.  Boil and proceed like normal.

Sent from my XT1095 using Tapatalk


289
General Homebrew Discussion / Re: Mash thickness
« on: November 23, 2016, 06:11:27 PM »
Because I ain't smart enough to adjust my pH, figure residual alkalinity, use spreadsheets...some on and so on. I find simplicity in consistently adjusting my water to the base malt only. 1 tsp of phosphoric acid per 5 gallons of RO water and a tsp of calcium, whether it be by way of gypsum or calcium carbonate. Simple, repeatable and right up my alley. Think of it as your philosophy for batch sparging. It's the way my poor little brain works.


Your approach works for Gordon Strong so it's probably fine.  On the other hand, a lot of brewing recipe software now has mash pH calculations built in, e.g., Brewer's Friend and Beer Smith 2, IIRC.

290
General Homebrew Discussion / Re: Vintage
« on: November 23, 2016, 06:02:09 PM »
OP's is worth more.  It has a cap on it.

291
Beer Recipes / Re: Coffee Cream Ale, Extract Brewing
« on: November 21, 2016, 07:11:33 PM »
I would not add any adjuncts, such as oats, unless you plan on doing a mini-mash with added base malt.  The specialty malts in the kit don't have enough enzymes to do a mini-mash. 

As to coffee, 4 oz in a porter gives a nice balance between coffee and the porter. 1-2 oz may be all you need for a cream ale. 

In something as light as a cream ale, vanilla could obliterate the beer. 

292
All Grain Brewing / Re: Batch sparged and boiled too long!
« on: November 18, 2016, 04:11:23 AM »
t wondering was leaving my initial mash in the boil pot waiting for my sparge have caused DME production that will affect my final beer?

I think you meant DMS, not DME.  No you didn't cause a DMS problem.

You may develop some "caramelized" flavors, which are really Maillard flavors, but they'll probably be hard to pick up in a Porter.  Also the Maillard flavors will be low because the concentration of sugar wasn't that high in your boil. The extra boiling will  make the beer darker but it'll be hard to notice that in a Porter.

RDWHAHB!

293
The Pub / Re: For fans of Deutsche Braukultur!!!!
« on: November 16, 2016, 03:50:35 AM »
Shame to waste all that beer, supposing it was good beer anyway.

Don't worry; that beer was not lodo.

294
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 14, 2016, 05:13:20 PM »
Punch your friends in the face and tell them to clean it.  When you get it back, clean it again and disassemble faucets.

295
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 14, 2016, 05:10:42 PM »
I would ignore water profile and look simply at hitting mash pH and then having an appropriate amount of sodium chloride.  I don't recall how much NaCl I used, but I used a lot less, perhaps only 1/3 of what I've seen floating around the internet.

296
Zymurgy had an article, in the last year IIRC, about a closed system for cask ales.

297
Ingredients / Re: Bitter or sweet orange peel in a Gose?
« on: November 12, 2016, 04:24:59 PM »
Zest of 1 orange or 1 tangerine, but not both, would be great.  Tangerine zest is very powerful. It may take a week or more for the oils to dissolve in a sour.   


298
General Homebrew Discussion / Re: Repeatable Boil Off
« on: November 11, 2016, 08:21:06 PM »
I inspect the "quality" of the boil rather than looking at gas settings.  I'm looking for good turnover and some bubbling.  I tend to boil to volume so I go a little longer if necessary or add water.  I often check the volume with 20 minutes to go which is about the earliest that I'll add hops after the bittering addition.

I don't have an opinion about the pros and cons of boiling to volume vs to gravity other than measuring volume is easier for me.  Generally if I hit my volume, I'm pretty close to hitting my target gravity.

299
Yeast and Fermentation / Re: How cold to cold crash?
« on: November 11, 2016, 03:43:44 PM »
Since you bottle, I don't see the benefit of dropping the temperature lower than your current practice as you're going to end up with a deposit in your bottles anyway.

300
Other Fermentables / Re: Wine noob
« on: November 10, 2016, 02:54:51 PM »
Since nobody has responded, I'm going to say metabisulfite.  Don't ask me how much.

Pages: 1 ... 18 19 [20] 21 22 ... 121