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Messages - kramerog

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376
Ingredients / Re: Cherries
« on: February 17, 2014, 01:41:51 PM »
If you are making 5 gallons of beer then you are a low.  The range for cherries is 1-2 lbs/gal and it would be better to be close to the high end.

I haven't used canned cherries, but I suspect the only difference between water/juice and heavy syrup is just sugar.

377
All Grain Brewing / Re: Rye Water Adsorption
« on: February 17, 2014, 11:20:06 AM »
No specific experience with rye here, but perhaps you used rice hulls which would reduce yield some.

378
All Grain Brewing / Re: Worst Efficiency Yet
« on: February 17, 2014, 11:12:30 AM »
Crush and doughballs are the number one suspects.  A possible suspect is pH, but pH can be ruled if you've made this same exact recipe before and hit your typical efficiency.  Another suspect could be that you are making a high gravity beer, which you don't normally do.

379
Going Pro / Re: Six pack can holders
« on: February 17, 2014, 08:08:27 AM »
I think they could still use the old 6 pack can holders with rings.  They are all biodegradable in N. America now.  However, I think probrewers are limited to what is available or economical for low-volume canning operations. 

380
General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 14, 2014, 11:44:09 AM »
I still keg some of my beers, but it's so easy to just grab a mug and start pouring...and then refilling.

I know what you mean!  I'm trying to limit my drinking at home to meals and avoiding refills.  On the plus side, I can easily put a nice big head (~4 oz) on every pint I pour from the keg.


381
General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 13, 2014, 06:38:33 PM »
I've been thinking about this topic a lot because it is one of the recent topics in Chemistry of Beer, a free online course at OU.  One of the interesting things I learned is that binge drinking, which is defined as getting drunk, is more harmful in some ways to the drinker's brain than chronic alcoholism because the binge drinker does not develop tolerance mechanisms and because of rebound effects.  Anyway my current strategy is to drink daily if I'm in the mood for a beer but to drink moderately.

As others have said, moderation is key.  It would help if more pubs have a variety of serving sizes so I can taste more beers and drink less.  I was at a winery in Napa that refused to make small pours.  That does not help although I should have not finished the samples.

One thing I'm doing right now with high alcohol beers at home is to mix them with a low alcohol beer to get  12-16 oz of a beer that has the taste of a high alcohol beer without all the alcohol.  I've been enjoying an Old Ale blended with a 70 shilling that tastes like an Old Ale.

382
Ingredients / Re: Chateau Abbey Malt
« on: February 12, 2014, 09:55:25 AM »
I think it is similar to Munich in some ways, or maybe I'm confusing it with MFB's Abbey malt.

383
Equipment and Software / Re: Immersion Chiller question
« on: February 11, 2014, 07:44:38 AM »
IIRC faster is good until you have 100F or so, at which time you should slow it down for a chance for more heat exchange.

+ 1.  Fast is good initially in part because it helps induce natural convection in the wort.

384
Equipment and Software / Re: Extendo-mometer?
« on: February 11, 2014, 07:39:42 AM »
Is it possible to bend the probe so that it goes in the water?  Cons:  1. You could break the probe.  I don't know enough about how probes to work to have an opinion about the feasibility of bending the probe. 2.  Even if the probe touches the water it might not be somewhere that gives a representative value without mixing.

I bet if you went to McMaster Carr you could find a thermometer that is already bent.


385
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 06:13:15 PM »
I've made two no boil Berliner Weisses.  If you use a commercial culture, whether Wyeast or White Labs, the lacto only eats glucose so you don't have to worry about stability IIRC.  I've bottled one of my no boil BWs without any issues.

This year I'm thinking of doing a no boil using malt as the source of lacto.  I plan to keg this one.

386
Homebrew Clubs / Re: Technical meeting ideas
« on: February 06, 2014, 02:40:55 PM »
Are you having a meeting just for technical topics or are you adding technical topics to a regular homebrew meeting?

387
The Pub / Re: Interesting post on hops by Stan Hieronymus
« on: February 06, 2014, 08:24:49 AM »
A friend and I are planning on brewing professionally and we have checked on hop availability, most of the popular varieties are already on contract at least 2 years out. Sure we could buy from a smaller supplier but pay out the wazoo for them.

For a while, I've been thinking that the explosion in microbreweries won't last very long.  I wonder if hop availability will be one of the reasons that the explosion slows down.

388
The Pub / Re: Interesting post on hops by Stan Hieronymus
« on: February 06, 2014, 08:15:06 AM »
What is new is not that American craft beer has lot of hops, but that it now uses the majority of hops grown in the US.  It's no wonder that the hop growers are catering to craft beer and homebrew.

389
Equipment and Software / Re: I've got an idea for an experiment
« on: February 05, 2014, 04:35:42 PM »
I checked Perry's Handbook which supports what I say (stirring your boil kettle when heating with steam will decrease time to get to boil while stirring a direct-fired boil kettle does not).   Per Perry's, the overall heat transfer for steam heating water in a tubular heat exchanger is 400-1000 BTU/(F ft2 h) while for atmospheric hot air heating water (closest thing to combustion I could find) it is 10-50. 

390
Yeast and Fermentation / Re: Temperature variation - OK?
« on: February 04, 2014, 08:32:46 AM »
Take a gravity reading and see if you have a problem before trying to fix it. If it was high 70's for a few days, might be done.

What he said.  It isn't necessary for big Belgians to hit 80F.

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