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Messages - kramerog

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Yeast and Fermentation / Re: Slow to start
« on: June 05, 2017, 11:56:33 AM »
Do you have a packet of dry yeast handy?

JaDeD Brewing claims that the Hydra Chiller can chill a 5 gallon batch from boiling to 68 degrees Fahrenheit in just 3 minutes using only 18 gallons of 58 degree Fahrenheit tap water.  Assuming similar conditions, e.g., if Jaded used a stirred kettle than you'd have to sti, it should take 30% more water and time to cool to 86 F using 76 F water.

Ingredients / Re: Help Gluten free
« on: May 23, 2017, 03:18:58 PM » appears to have gluten free malts.  Scott Janish has a blog in which he discusses brewing with gluten free malts.

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Commercial Beer Reviews / Re: Beer for curry?
« on: May 20, 2017, 04:57:21 PM »
Belgians?  The high carbonation should cut throught the food and the natural spiciness should play well with the curry.

Ingredients / Re: Help Gluten free
« on: May 20, 2017, 07:24:11 AM »
Consider 100% oat malt.  I've had success with Clarity Ferm for making beer for people with minor gluten intolerances.
Does oat malt have the diastic power to convert in the mash?

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Yes, but the most common oat malt, golden naked oats, probably does not.

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Equipment and Software / Re: CO2 Education
« on: May 18, 2017, 02:42:18 PM »
Here is a summary of the the welding grade spec of the American Welding Society (1997) & ANSI at  This standard has been superseded.

-99.8% purity. 
-cylinder has to be evacuated or residual gas tested.
-Look for a label on the cylinder indicating SG-C and presumably AWS A5.32, the name of the standard.

Ingredients / Re: Help Gluten free
« on: May 18, 2017, 06:59:10 AM »
Consider 100% oat malt.  I've had success with Clarity Ferm for making beer for people with minor gluten intolerances. 

General Homebrew Discussion / Re: Oak Aging
« on: May 17, 2017, 11:43:03 AM »
Raw oak is horribly tannic.  So definitely toast them.  This link has some info on toasting.   If you soak in hard alcohol, soak after toasting.  If you want to soak in water to get tannins out (may not be necessary) soak before toasting.  An ounce or two per 5 gallons is probably all you need.

Kegging and Bottling / Re: Quick pressure question
« on: May 17, 2017, 08:13:39 AM »
Yes.  FYI, your draft lines should be long enough to create sufficient enough pressure drop so that your beer pours properly.

The Pub / Re: South African Hops to Only Go To ABInBev Breweries.
« on: May 10, 2017, 01:00:25 PM »
S. African hops are an aberration.  They were initially grown because of the old apartheid embargo.  Hops don't grow naturally in Africa; grow lights are necessary because the day isn't long enough in A. Africa.

Are there any ABInBev beers using S. African hops that are crave worthy?  I doubt it.

If the raisins and spices are apparent then the proper category and subcategory is 29B, fruit and spice beer.

If just spices, category 30.

If just fruit, category 29.

The Pub / Re: Lagunitas to be wholly owned by Heineken
« on: May 05, 2017, 07:50:54 AM »
Another article I read about it, said even after the first 50% buy that Lagunitas was still the fastest growing brand in the country.  ...  I just won't buy it at the store.

Not surprising Lagunitas is growing so fast; it went from being a regional brand to being nationally distributed (I assume so anyway).  Also Heineken did it right by having Lagunitas build breweries rather the way Budweiser does it which is to brew beer in Budweiser factories.

Nevertheless, not sure how Lagunitas became so popular.  I don't remember seeing Lagunitas that high in the top beer categories.

The Pub / Re: Lab bottles and vials
« on: May 04, 2017, 11:21:23 AM »
Lab glass is pretty expensive, but bottles not so much.  I see a Buchner funnel and a bunch of reagent bottles but can't really identify the others.

Ingredients / Re: Brewer's Invert Sugar Syrup
« on: May 01, 2017, 07:40:55 PM »
End of boil is what I do as I don't want to boil off any aromatics​ from the invert.

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Homebrew Clubs / Re: Club Night 2017
« on: May 01, 2017, 05:09:40 PM »
Ridiculous costumes are optional.

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