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 2 [3] 4 5 ... 111
31
The Pub / Re: Lagunitas to be wholly owned by Heineken
« on: May 05, 2017, 07:50:54 AM »
Another article I read about it, said even after the first 50% buy that Lagunitas was still the fastest growing brand in the country.  ...  I just won't buy it at the store.

Not surprising Lagunitas is growing so fast; it went from being a regional brand to being nationally distributed (I assume so anyway).  Also Heineken did it right by having Lagunitas build breweries rather the way Budweiser does it which is to brew beer in Budweiser factories.

Nevertheless, not sure how Lagunitas became so popular.  I don't remember seeing Lagunitas that high in the top beer categories.

32
The Pub / Re: Lab bottles and vials
« on: May 04, 2017, 11:21:23 AM »
Lab glass is pretty expensive, but bottles not so much.  I see a Buchner funnel and a bunch of reagent bottles but can't really identify the others.

33
Ingredients / Re: Brewer's Invert Sugar Syrup
« on: May 01, 2017, 07:40:55 PM »
End of boil is what I do as I don't want to boil off any aromatics​ from the invert.

Sent from my XT1095 using Tapatalk


34
Homebrew Clubs / Re: Club Night 2017
« on: May 01, 2017, 05:09:40 PM »
Ridiculous costumes are optional.

35
Even if it is crap, bottle some and share it with your homebrew club as a lesson learned.  Bad beer can be just as entertaining as good beer.

36
Ingredients / Re: Treating water
« on: May 01, 2017, 07:16:05 AM »
If you dissolve it ahead of time then it will be fine.

37
Ingredients / Re: Citric Acid in Mash
« on: April 28, 2017, 09:05:31 AM »
Using RO water, you probably won't use enough citirc acid to make a flavor impact unless you also use a base like pickling lime (calcium hydroxide?).


38
Beer Recipes / Re: Tropical Stouts
« on: April 27, 2017, 08:28:40 AM »
BJCP guidelines say that local sugars (presumably dark sugars or molasses) and lager yeast fermented warm are typical. 

39
Homebrew Clubs / Re: Homebrew Feedback at Club Meetings
« on: April 24, 2017, 01:47:41 PM »
I have experienced many different ways for critique.  Generally, my favorite way is informal; I share the beer and talk about the beer in a social setting.  Sometimes, I seek out advice from veteran brewers who are particularly knowledgeable about the beer style. 

The smallest club I'm in has the entire group taste one beer at a time with discussion by the entire group.  More pointed criticism may be given privately.  The group tasting works fairly well if the number of beers is limited.   The beers (or meads or ciders) are tasted immediately after club business concludes.  The more delicate beers are tasted first.

The biggest club I'm in does a guided tasting of a style of the month with home brew and commercial examples. 

40
Yeast and Fermentation / Re: This sure was a "yeasty" batch
« on: April 14, 2017, 07:32:25 AM »
What you've experienced is not characteristic of Belgian yeasts - at least for the ones I've used.   I've never used the Ardennes yeast so I can't comment about 3522 charachteristics.

41
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 07:52:57 AM »
This product might only be sold in 500 g packages at this time.  If popular, it might then be sold in 11 g packages.

42
All Grain Brewing / Re: Help with brewday nightmare
« on: April 11, 2017, 08:27:36 AM »
RDWHAHB.  Increasing the volume by 10% is unlikely to have much effect if your IBUs are high by say 50%.  I would taste next week before doing anything.

43
Equipment and Software / Re: Propane accessories
« on: April 11, 2017, 07:43:39 AM »
Looks like the top two hoses have flare fittings.  The third has a fitting for connecting to propane tanks.  I would look to replace the third hose with a hose that has a flare fitting.  The parts can be found at a hardware store/big box store. 

44
All Grain Brewing / Re: Keg It?
« on: April 10, 2017, 01:12:51 PM »
If it tastes good then you can keg. 

45
Yeast and Fermentation / Re: lactic acid amount?
« on: April 05, 2017, 01:45:33 PM »
I've made saisons with 1 ml/gal of lactic acid with similar water without a problem.  Will my experience transfer to different beers?  That is hard to say other than taste thresholds are usually based on water - the 1 ml/gal that Stevie refers to is I'm guessing the taste threshold in water - and beer has more flavor to hide the lactic acid.

My recommendation would be to proceed as plan.  If you taste the beer and it tastes acidic, then you can always add a little baking soda.

Pages: 1 2 [3] 4 5 ... 111