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Messages - kramerog

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346
Kegging and Bottling / Re: Kegging PSI Question
« on: March 01, 2016, 08:08:43 AM »
Try carbing at 10 psi overnight and then set to serving pressure.  If you overcarb it will be no big deal.  I hope your tap and lines are designed to dispense at 4 psi.

347
Beer Recipes / Re: Need a little advice...
« on: February 29, 2016, 04:15:52 PM »
I used enough brewer's caramel to turn Pivo Pils into a dark schwarzbier, and didn't pick up a lick of flavor. I'd consider it a colorant only.


Where did you get brewer's caramel?  I haven't had luck finding it commercially in homebrewer sizes.

348
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 12:44:27 PM »
Have you considered adding a boiled sugar solution to the entire batch and then bottling?  The carbonation should be more even between bottles.

349
Beer Recipes / Re: Need a little advice...
« on: February 29, 2016, 12:38:52 PM »
Google "Lyle's Golden Syrup" and you can find several sources, including Amazon. I've even seen it in my local grocery store from time to time.

Lyle's is No. 1 invert sugar (treacle), I'll be adding blackstrap molasses to it using the methods detailed in the link below to make invert No. 2.

http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert

If I could find brewer's caramel for a reasonable price, I'd use it too, but since the jury is still out on it adding any flavor I'll just let this be a pale mild.

Looks like we have been looking at the same sources. 

I attempted to make invert no. 2 using unholymess' instructions and don't think the result was satisfactory, although it is really hard to say definitively because I can't get my hands on invert no. 2 to make a direct comparison.  I initially tried to cooking the sugar syrup at 240 F, but got very little color despite cooking for over 3 hours.  I think the issue is that I used mildy alkaline water which reduced the pH below 3.  I then tried adding the blackstrap molasses, ultimately doubling the amount of Golden Barrel blackstrap molasses to get to the desired color.  Adding blackstrap molasses doesn't make much sense to me because mixing 1 part caramel 40 L and 1 part caramel 80 L doesn't result in 2 parts caramel 60 L.  Anyway that's my 2 cents.

Good luck. 

350
Beer Recipes / Re: Need a little advice...
« on: February 29, 2016, 11:36:14 AM »
Where are you getting invert?

351
Thanks for the replies.  Do you file federal returns for your clubs or just file the 990-N even though you haven't filed for tax-exempt status with the IRS?
Just file the form 990N annually unless for a strange reason it doesn't apply because threshold has been exceeded or conducting business activities. "Biz" activities may be taxable.

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352
Kegging and Bottling / Re: How come Starsan turns cloudy?
« on: February 21, 2016, 05:10:27 PM »
Generally, milkiness is calcium phosphate.  The formation of calcium phosphate generates some acidity so milkiness is not a particularly indicative that the StarSan solution.  Nor is the lack of milkiness conclusive that the StarSan is not spent because soft water will not cause precipitation but can lower pH.

353
Extract/Partial Mash Brewing / Re: Time limit on LME?
« on: February 18, 2016, 04:15:36 PM »
Cellar temps.  Sorry for the delayed response.

354
General Homebrew Discussion / Re: Whiskey Barrel ageing a beer
« on: February 18, 2016, 03:08:52 PM »
I'm not going to get in to barrel aging in great detail, but you must fill the barrel almost all they way to the top.  The fuller, the better.  You should also make extra Imperial stout and bottle it for the purpose of topping off the barrel every month. 

355
General Homebrew Discussion / Re: Low Evaporation
« on: February 16, 2016, 08:43:41 AM »
DMS is a risk with a low evaporation rate, but it seems that finding DMS in beer is pretty rare. 

What was the original boil volume?

356
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:14:55 PM »
Is there really a big diff between RO and DI?
It is useful in labs, electronic fabs, & some chemical plants.

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357
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:08:10 PM »

There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.
Just about every whole foods and hippie co-op I have ever been to sells both RO and DI. Somebody is buying it.
I've only seen DI in chem labs.

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358
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 08:14:13 PM »
There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.

359
Equipment and Software / Re: Beerstone
« on: February 07, 2016, 03:07:43 PM »
It could affect kettle performance if you let it build up to a ridiculous amount. 

360
What Martin said.

I am in homebrew clubs that are non-profit corporations.  Neither of them have applied with the IRS for recognition of 501(c)(7) status. Both are self-certified as 501(c)(7).

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