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Messages - kramerog

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Hop Growing / Hop harvest
« on: July 23, 2013, 05:37:19 PM »
I think I'll be selectively harvesting some hops soon.   Some of the Cascades hops are full grown, but I think I have more flowers than hops at this time.  The Centennial and Goldings are lagging.  It seems a little earlier than previous years in Chicagoland.  At the risk of jinxing myself, I haven't seen any white flies on my hops ... yet.  This is the first year that I culled bines but I'm not sure that culling is connected to a possibly earlier harvest and lack of white flies.

Ingredients / Re: Over did it with coriander
« on: July 23, 2013, 12:19:02 PM »
If the part of the coriander that is too much is the citrus-lemon flavor that will age out.  If it is the spicy notes, it will probably not age out.  The flavor of spices can vary signficantly from batch to batch so I like to add a little and then taste the result and possibly add more.

Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 18, 2013, 10:48:10 AM »
Water bath.  But really what I try to do is not to fight it.  I brew lower gravity beers (more because I need to stay cool), saisons (where higher temp is helpful) and American sours with Brett as my primary yeast (also good at warmer temps).

Equipment and Software / Re: Cool trick
« on: July 16, 2013, 08:18:57 PM »
Why do you put your wort chiller in starsan? 

The CO2 would slowly diffuse out until the carbonation level was equivalent to 2-3 psi.  Assuming that the actual pressure inside the keg drops immediately to 2-3 psi, I would think that you might notice that the beer is undercarbed as early as the next day.

It sounds like you should use longer tap lines to create a backpressure of approx 10 psi.

Beer Recipes / Re: The Gargoyle
« on: July 11, 2013, 01:42:43 PM »
Simcoe is a high oil hop which means that the Simcoe aroma will tend to obliterate the Mosaic aroma unless Mosaic is also high oil.  If Mosaic isn't a high oil hop, the amount of Mosaic relative to Simcoe should be increased in the dry hop and possibly for 0 minute too.

All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 08, 2013, 12:02:10 PM »
There is a previous thread on efficiency loss with adjuncts, but I can't find it.

Most replies noted a loss in efficiency when using wheat or rye. I tend to see a 5-7% loss when using a considerable amount of either.

The OP is using wheat malt, not an adjunct.  Anyway, I wonder if folks are seeing the same kind of losses regardless of wheat source (malt, flaked or berries).

Zymurgy / Re: eZymurgy on android
« on: July 08, 2013, 08:14:47 AM »
I installed it on my tablet, but could not find it for my phone.  I'm guessing that the Google Play Store automatically limits the apps available to the ones compatible with the hardware I'm using.

All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: June 28, 2013, 12:55:05 PM »
Would the 52qt be too big for 4 gallon batches? I typically mash in the 7-10 pound range.

Probably way too big for fly sparging, not enough bed thickness probably.

Zymurgy / Re: eZymurgy on android
« on: June 27, 2013, 08:42:06 AM »
Thanks Denny.

Zymurgy / eZymurgy on android
« on: June 27, 2013, 08:12:25 AM »
I thought I read read recently that eZymurgy is now available on android.  I can't find it on Google Play.  Help plz.

Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: June 26, 2013, 07:08:54 AM »
You can bottle the beer and let carbonate.  You should monitor the carbonation as the bugs may continue to work slowly eat up the sugars and increasing the carbonation.  If the beer is getting overcarbonated it is time to put it all in the fridge.

Also I'm unclear if you did a boil or not.

Equipment and Software / Re: Need Link for Orifices
« on: June 25, 2013, 12:13:19 PM »
Tejas Smokers, or its sister websites, have replacement orifices.  FYI, I bought a replacement orifice from them and ultimately drilled out the orifice to get a bigger flame.

Wood/Casks / Re: When do you RETIRE a barrel or solera?
« on: June 16, 2013, 08:59:23 AM »
Glutamic acid is an amino acid.  MSG (monosodium glutamate) is a sodium salt of glutamic acid.  I believe that the addition of calcium sulfate is effective to reduce soy salt flavor because the calcium binds the glutamate/glutamic acid.

Wood/Casks / Re: When do you RETIRE a barrel or solera?
« on: June 15, 2013, 12:29:54 PM »
I think the soy sauce is from autolysis of yeast.

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