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 ... 21 22 [23] 24 25 ... 109
331
The Pub / Re: podcasts
« on: March 16, 2016, 09:46:03 AM »
Fuhmentaboudit!  Worth considering.  It does some non-beer topics occasionally.

I don't listen to podcasts much but I do make an effort to listen to AHA's NHC seminar recordings.

332
Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 15, 2016, 11:19:29 AM »
I can't comment speak knowledgeably about the listed breweries. 

My history goes back further.  I remember when Sierra Nevada was a big deal.  For a long time, perhaps more than a decade, they seemed to tread water and then suddenly they started bringing out new beers.  Turns out they was an ownership dispute and then one owner bought out the other leading to the new beers.

Distributorship could be an issue.  Bell's and New Glarus pulled out of the Chicago market and only Bell's returned.

333
Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 14, 2016, 05:14:36 PM »
What brewinhard said. 

334
All Grain Brewing / Re: Which water salts have you used?
« on: March 11, 2016, 07:16:25 AM »
No reason for homrbrewers to use sodium hydroxide, potassium hydroxide, or chalk since baking soda and pickling lime are readily available for raising pH without safety issues like the hydroxides and without inefficacy issues like chalk.

Sent from my XT1095 using Tapatalk


335
General Homebrew Discussion / Re: finishing Belgian beers
« on: March 10, 2016, 07:26:01 AM »
Since most Belgians require high carbonation, I carb in the bottle.

Sent from my XT1095 using Tapatalk


336
General Homebrew Discussion / Re: BJCP Qued Judging
« on: March 08, 2016, 08:20:19 AM »
As a general rule, I'm all for limiting the number of beers a panel puts through to the next round to 3 because judges may have to taste another session, drive home, etc.  But there are exceptions particularly if there is a large difference in opinion about the quality of the fourth beer, the other panel(s) put through very few beers, etc.

Edit: I've seen my panel's top 3 be reshuffled in the mini-BOS so a panel's number 4 could be judged higher, but the case has to be made for letting in the fourth.

337
All Grain Brewing / Re: PH Definition
« on: March 04, 2016, 10:59:28 AM »
I hear a lot of (and measure) mash PH here on the forums...how does this equate to final PH?

When sour bacteria are used there is no relationship between mash pH and final pH.

338
Beer Recipes / Re: Anyone know of any recipes with sorghum?
« on: March 03, 2016, 01:29:34 PM »
Are you planning to use sorgum extract or sorgum itself?  That question summarizes my entire knowledge on this subject.

339
Old (surannee) hops which provide IBUs, but not flavor are used in Flemish brewing.  The result is that the pedio is more important than the lacto in producing sourness.  Also many sours are aged in barrels which cause the IBUs to fade. So you may not see much happen in the short term.

Saisons can be super dry so there may not be enough residual sugar for the bugs to do much "damage."

340
Brown IPA and Red IPA have the same color specs 11-19 SRM.  American Amber Ale is 10-17 SRM and Brown Ale is 18-35.  So if the color fits American Amber Ale, it will probably fit Brown or Red IPA.

341
Why not Brown IPA?

342
I'm confused. None of those numbers match the specified BJCP 2015 categories.  Isn't NHC following BJCP 2015?

343
Kegging and Bottling / Re: Kegging PSI Question
« on: March 01, 2016, 09:32:41 AM »

When you fill bottles and growlers you want as little head as possible.  If you want some head on a beer carbonated at 4 psi, you'll want to balance your system by having much shorter lines plus your beer will pour faster.

Hmmm, haven't thought about that. Since I'm not planning on modifying my two lines right now I guess I'll have to deal w no head on that beer! Any other work arounds?

I'm imagining that you have a keezer or kegerator with taps on the outside.  You could do a picnic tap with about 2 feet of typical beer line (3/16" diameter?) and then open the keezer or kegerator to pour the beer. 

344
Kegging and Bottling / Re: Kegging PSI Question
« on: March 01, 2016, 09:12:55 AM »
When you fill bottles and growlers you want as little head as possible.  If you want some head on a beer carbonated at 4 psi, you'll want to balance your system by having much shorter lines plus your beer will pour faster.

345
Beer Recipes / Re: Need a little advice...
« on: March 01, 2016, 08:09:34 AM »
Thanks for the info on brewer's caramel.

Pages: 1 ... 21 22 [23] 24 25 ... 109