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Messages - kramerog

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376
Equipment and Software / Re: Chest Freezer Modification
« on: June 08, 2015, 09:56:27 AM »
Would it be possible to put the freezer on its side or on its end?  I assume it would still work, but I don't know.

377
Kegging and Bottling / Re: Draught Line Freshness
« on: June 07, 2015, 02:28:26 PM »
I think that hoppy styles can go "stale" in the lines.  Perhaps the line itself ad- or absorbs some of the hop components.  Perhaps oxygen can permeate into the lines.  Since the volume of beer in a line is small, I found that dumping 2-4 oz of beer was sufficient to get the stale beer out.

378
Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 08:46:58 PM »
Gravity is 1.006 so the beer is pretty dry.  The beer does not need any more fermentation to cleanup any off-flavors. The beer is still fermenting at 75F, but I've turned off the heat so it will probably cool down to 67 F over the next 24 hours.  I'll transfer 3 gallons to another carboy and 3.5 gallons to the keg tomorrow evening and cool the keg on Friday morning.

379
Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 09:28:37 AM »
Lot's of good advice as usual.  I'll report back.

380
Yeast and Fermentation / Speeding up Brett fermentation
« on: June 02, 2015, 11:54:45 PM »
I'm currently in the third week of a Brett-only fermentation.  This week I upped the temp to 70 F to get the fermentation to finish.  I need to cold crash Friday night and keg Saturday morning to serve Saturday afternoon.   I can probably get way with kegging it before the Brett is completely done but I'd like it to be done.  What temp can I safely ferment at with Wyeast's Brett lambicus (Wy 5526)?

381
All Grain Brewing / Re: Priming 1 12 oz bottle??
« on: June 01, 2015, 08:00:30 PM »
1 sugar cube per bottle

382
The Pub / Re: AHA Forum App?
« on: June 01, 2015, 09:12:59 AM »
I'm really hating Tapatalk since I updated a few weeks ago. I would love it if this forum had its own, simple, app. Just throwing that out there.

Renunciation is not giving up the things of the world, but accepting that all usefulness in Tapatalk goes away.

383
All Grain Brewing / Re: first measured mash pH
« on: May 29, 2015, 11:40:20 AM »
The difference between 5.3 and 5.35 is negligible particularly given the accuracy of pH meters.  What you have proven to yourself is that your RO water acts like real RO water.

384
I'm told that brass valves do not have this issue because bacteria don't like copper.

385
Yeast and Fermentation / Re: Cold crash before fruit addition
« on: May 29, 2015, 08:24:01 AM »
As long as you keep the keg in the fridge, I don't see any issue. Also I would cold crash for a full 24 hours before adding the cranberries to avoid further fermentation.

386
Ingredients / Re: 10% Phosphoric Acid/ CaCl2 in Mash
« on: May 29, 2015, 06:48:00 AM »
I believe all the additions should be made to the mash.  G. Strong advocates adding the crystal and roasted malts at the end of the mash plus he sparges with RO water so there is no need to adjust the sparge water.

387
Beer Recipes / Re: WERID BEER
« on: May 28, 2015, 12:29:28 PM »
I wonder if the smoky phenolics will combine well with spicy phenolics.  Seems like a lot of phenolics.    My gut tells me to cut back on the smoked malt to a 1/2 lb, if you follow goschman's advice, shoot for the low end of any usage recommendations.

Belgian wit yeast also has a lot of spiciness (from phenolics).

388
General Homebrew Discussion / Re: whole campden tablet
« on: May 28, 2015, 07:34:56 AM »
One downside of using a whole tablet is that you are increasing the amount of sodium or potassium in your beer.  If your water has high levels of sodium or potassium then I might rethink not cutting the tablet, although the amount of sodium or potassium added by a tablet is probably minimal.

FWIW, 1 tablet will treat 20 gallons of water.

389
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.

390
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.

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