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Messages - kramerog

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46
Equipment and Software / Re: Cleaning kegs with infected beer?
« on: June 15, 2015, 11:33:45 AM »
If your kegs are going to be refrigerated then regular cleaning and santizing (PBW or oxyclean, followed by Starsan) should be enough.  I don't change out the o-rings between sour and non-sour beers, but all my kegs are refrigerated when in use.

If you intend for your kegs to hold warm beer for an extended period then my recommendation would be to additionally replace the o-rings and let your equipment dry between cleaning and sanitizing. 

47
you say to tossed the grains in, poured 150 degree water and walked away. did you stir well before walking away? this is a recipe for dough balls which will kill your efficiency. did you notice any dry areas when dumping your grain?

30% efficiency suggests not mixing the grains and water sufficiently.

48
Ingredients / Re: Mashing in dark grains??
« on: June 12, 2015, 12:58:30 PM »
When you do not mash your dark roasted grains, you generally need to increase the amount of these grains considerably to get the same flavor and color.

49
Yeast and Fermentation / Re: Yeast Starters, how and why
« on: June 10, 2015, 11:18:25 AM »
Frequently, it is not necessary to make a starter with dry yeast for 5 gallon ferments.  If your liquid yeast is super fresh, you generally won't have to make a starter.  As your volumes, yeast age or original gravity go up, the need for a starter increases.

50
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.

51
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.

52
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.

53
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.

54
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)?

55
All Grain Brewing / Re: Priming 1 12 oz bottle??
« on: June 01, 2015, 08:00:30 PM »
1 sugar cube per bottle

56
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.

57
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.

58
I'm told that brass valves do not have this issue because bacteria don't like copper.

59
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.

60
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.

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