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Messages - kramerog

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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.

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.

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.

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.

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.

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.

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

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

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.

General Homebrew Discussion / Re: Grain performance question
« on: May 18, 2015, 07:04:40 PM »
If you want to adjust the gravity do it late into the boil after measuring the gravity.  Don't try to adjust it ahead of time based on the notion that your efficiency will suffer because your grains are old.

I do whenever it is convenient.  If my dry yeast is hydrated before I've aerated, I'll pitch first.  For "big" beers, I'll aerate again the next day.  I also aerate when racking to the fermenter, add yeast and then aerate gain by swirling the fermenter

Kegging and Bottling / Re: Fermentation Schedule while Kegging
« on: May 15, 2015, 12:02:25 PM »
The risk is that after you carbonate the beer you (or someone else) notice flaws that were not apparent when the beer was flat and that would have gone away with more fermentation time. 

I came home this evening and the fermentation lock was still not going.  However, there was pellicle so I'm good to go now.  The two other times I did an all-Brett beer, the ferment had visibly started in about 2 days, but I realize now that I did a relatively smaller pitch this time.

Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 10:12:15 AM »
1 - You probably don't need to change anything to have good head retention.
2- For high malty styles, you can drop your other base malts.  On the other hand, even simple beer recipes can have two base malts.

All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 09:54:23 AM »
Guinness is partially soured so Guinness goes away from the conventional wisdom of higher pH being better in stouts. I subscribe to the conventional wisdom here even though I like sours.  Flaked barley and low carbonation  contribute significantly to the silky smooth character of Guinness.

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