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Messages - kramerog

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31
Beer Recipes / Re: Vienna Lager recipe help
« on: August 02, 2017, 05:46:55 PM »
I'm no Hochurz mash expert, but I'm willing to bet that you would be happier if your second rest was 160.

32
Yeast and Fermentation / Re: I would like to make a gose
« on: August 02, 2017, 03:28:21 PM »
I often split wort in 2, sour 1 and recombine later so no problem with IBUs.

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33
Yeast and Fermentation / Re: To dry
« on: August 01, 2017, 08:03:36 AM »
Add gypsum or calcium chloride.  Water with high mineral content can have a lot of mouthfeel.  Obviously adding gypsum or calcium chloride can have significant flavor effects.

High and low carbonation can provide body.




34
Yeast and Fermentation / Re: I would like to make a gose
« on: July 29, 2017, 09:57:26 PM »
I've made kettle sours with good belly before. So just add salt and it's a gose?
Think so.

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35
Yeast and Fermentation / Re: I would like to make a gose
« on: July 28, 2017, 10:38:34 AM »
Very briefly because the details escape me right now, I kettle sour and add salt at the end of fermentation.  If coriander is part of the style, I add it at the end of fermentation.  There's plenty of information here and elsewhere about kettle souring.  I've been using Goodbelly probiotic pills for lacto plantarum for kettle souring and making sauerkraut.

36
I was hoping to see folk's responses.

37
General Homebrew Discussion / Re: Heffe or not Heffe?
« on: July 28, 2017, 09:15:48 AM »
Sounds like an American Wheat (without checking any guidelines).

38
Events / Re: post-NHC/homebrewcon Qs
« on: July 26, 2017, 12:31:44 PM »
Still waiting for the homebrewcon seminars to be posted!

39
Yeast and Fermentation / Re: Brett in the keg
« on: July 26, 2017, 07:15:50 AM »
If I don't open the keg and just push my next batch on top would I have issues?
The next batch would become infected with Brett.  Not sure if that answers your question.

Secondly can I just fill a mason jar with some of the beer let it go flat and use it in subsequent batches.
I recommend putting it in a bottle or jug with a fermentation lock so fermentation if any can continue.

40
All Grain Brewing / Re: biab second runnings
« on: July 26, 2017, 07:10:47 AM »
The calculator under my signatur line allows you to estimate the strength of your second runnings.  You'll have to adjust the water retention parameter to match your BIAB process.

41
Kegging and Bottling / Re: Possible bottle bombs situation
« on: July 24, 2017, 07:31:39 AM »
How did it taste right before bottling?

42
Other Fermentables / Re: Questions on a First mead
« on: July 24, 2017, 07:27:06 AM »
Prickly pear has intense color but is low in flavor.  1.5 lbs/gal is probably just a starting point.  A month from now taste the mead and add more prickly pear as necessary.

If you do staggered nutrient additions with degassing, your mead should be ready.  Don't skimp on the degassing during fermentation. 

43
Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« on: July 23, 2017, 01:50:17 PM »
I assume that you are adding it straight to the kettle so you don't need to run it through Bru'n Water.  I do  neutralize the acid I put in the invert syrup to make it.

44
Kegging and Bottling / Re: counter pressure filling
« on: July 20, 2017, 02:34:52 PM »
High and normal fills are normal in competition.  I don't think fill level affects the score unless the fill is low, which tends to make the judge think that the brewer doesn't know what they are doing. 

45
General Homebrew Discussion / Re: Mashtun question
« on: July 20, 2017, 02:31:49 PM »
My first thought was that not putting slots on that pipe would help maintain your siphon better.  My gut says slots in that pipe would apply more suction in the first pipe and reduce the flow from the outer pipes.  I'm not an industrial/process engineer and am probably missing some major point so I could (easily) be completely wrong.  ::)

I batch sparge and would be worried about leaving a lot of wort behind with that setup without having a way to maintain the siphon.

Paul
With normal size slots, the suction is pretty much the same everywhere.

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