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Messages - kramerog

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31
All Grain Brewing / Re: first measured mash pH
« on: May 29, 2015, 11:40:20 AM »
The difference between 5.3 and 5.35 is negligible particularly given the accuracy of pH meters.  What you have proven to yourself is that your RO water acts like real RO water.

32
I'm told that brass valves do not have this issue because bacteria don't like copper.

33
Yeast and Fermentation / Re: Cold crash before fruit addition
« on: May 29, 2015, 08:24:01 AM »
As long as you keep the keg in the fridge, I don't see any issue. Also I would cold crash for a full 24 hours before adding the cranberries to avoid further fermentation.

34
Ingredients / Re: 10% Phosphoric Acid/ CaCl2 in Mash
« on: May 29, 2015, 06:48:00 AM »
I believe all the additions should be made to the mash.  G. Strong advocates adding the crystal and roasted malts at the end of the mash plus he sparges with RO water so there is no need to adjust the sparge water.

35
Beer Recipes / Re: WERID BEER
« on: May 28, 2015, 12:29:28 PM »
I wonder if the smoky phenolics will combine well with spicy phenolics.  Seems like a lot of phenolics.    My gut tells me to cut back on the smoked malt to a 1/2 lb, if you follow goschman's advice, shoot for the low end of any usage recommendations.

Belgian wit yeast also has a lot of spiciness (from phenolics).

36
General Homebrew Discussion / Re: whole campden tablet
« on: May 28, 2015, 07:34:56 AM »
One downside of using a whole tablet is that you are increasing the amount of sodium or potassium in your beer.  If your water has high levels of sodium or potassium then I might rethink not cutting the tablet, although the amount of sodium or potassium added by a tablet is probably minimal.

FWIW, 1 tablet will treat 20 gallons of water.

37
All Grain Brewing / Re: Might have a problem
« on: May 28, 2015, 07:08:08 AM »
There is a wine yeast, I believe a champagne yeast, that will ferment complex sugars.  If memory serves that yeast would work as champagne yeasts are tolerant of harsh conditions.  Of course the flavor would be different.

38
Beer Recipes / Re: Hefe + Berliner Weisse big batch
« on: May 21, 2015, 08:21:02 AM »
What Brewday said.  Sour worting is the way to go.  Make a starter from a commercial lacto but generally not with the lacto used by Jess Caudill or with malt preferably above 100 F and then pitch starter.  Search for threads on sour worting on this forum and elsewhere for more info.

39
If you've ever seen a fridge and a digital johnson controls controller then you know exactly what my system looks like.

My other controllers are aquarium heaters for water baths.

40
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 20, 2015, 07:45:18 PM »
Nope and nope.  If you were using wild bugs then yes to 1, but you are using lactic acid.

41
Beer Recipes / Re: Hefe + Berliner Weisse big batch
« on: May 20, 2015, 03:06:04 PM »
I've never bothered with heating to 170° but you can if you want. 

I don't pasteurize my wort for making a BW nowadays, but for a newbie to making a BW I didn't want to make any "radical" recommendations.

42
Beer Recipes / Re: Hefe + Berliner Weisse big batch
« on: May 20, 2015, 11:46:26 AM »
I would be concerned about DMS if doing a short boil.  Many folks including me have success not boiling a BW.   You can heat your wort to 170F, hold it there for 15-30 minutes, take a portion to make your BW and continue with the HW as normal.

I'm not sure that DMS is actually a big concern if you have enough acidity in a BW, but developing lots of acidity in a BW is a whole other topic.

43
Dilution with RO should have almost no affect on mash pH so go ahead and do it.

44
The Pub / Re: Tapatalk hosed?
« on: May 20, 2015, 07:07:13 AM »
Me too.  Tapatalk is working for my other forums.

45
Kegging and Bottling / Re: How to Pump Prime your bottled beer.
« on: May 18, 2015, 07:15:26 PM »
This is pretty ingenious.  I use sugar cubes to carbonate the extra beer that doesn't fit in a keg.  The few times I tried it, it worked well but desired carbonation has to match the amount of sugar and the sugar cube preferably fits down the neck of the bottle.

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