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Messages - kramerog

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376
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.

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377
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.

378
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.

379
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.

380
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."

381
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.

382
Why not Brown IPA?

383
I'm confused. None of those numbers match the specified BJCP 2015 categories.  Isn't NHC following BJCP 2015?

384
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. 

385
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.

386
Beer Recipes / Re: Need a little advice...
« on: March 01, 2016, 08:09:34 AM »
Thanks for the info on brewer's caramel.

387
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.

388
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.

389
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.

390
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. 

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