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Messages - kramerog

Pages: 1 2 3 [4] 5 6 ... 116
46
Kegging and Bottling / Re: Conditioning/storage question
« on: August 27, 2017, 01:30:28 PM »
If you are going to warm condition, why not do that in your fermenter and let the yeast drop out over time?

47
Extract/Partial Mash Brewing / Re: Short boil?
« on: August 27, 2017, 01:27:22 PM »
One of the purposes of purposes of boiling is  to precipitate protein in a hot break so you should probably boil for at least about 15 minutes roughly.

48
The clubs I'm in, when at a retail eatablishment, typically encourage people to buy at least one beer from the host  and to tip the staff by announcing so during the business portion of the meeting.  I think that folks bringing in beer from the outside would  generally not be a license issue, but licensing varies by state and sometimes by county or municipality.

49
A thorough literature search, which is difficult for amateurs, would be helpful in designing experiments and establishing the correct null hypothesis.  I've seen more than one experiment which doesn't seem to be advancing homebrewing except perhaps to rebut beliefs held superstitiously. 

50
Events / Re: post-NHC/homebrewcon Qs
« on: August 22, 2017, 08:33:10 AM »
The pdf for the Hardcore Mild presentation appears to be corrupted.  I get repeated "Failed to load pdf document" messages.

51
Equipment and Software / Re: Muslin bag substitute
« on: August 15, 2017, 02:48:02 PM »
The nylon sparge bag should work.

52
Did you previously fast carb the beer at high pressure?

53
General Homebrew Discussion / Re: cleaning water?
« on: August 12, 2017, 10:40:19 AM »
Use city water as is for cleaning.

54
Kegging and Bottling / Re: Excess sediment from bottling yeast?
« on: August 05, 2017, 09:33:48 AM »
a or d.

55
Beer Recipes / Re: Vienna Lager recipe help
« on: August 02, 2017, 05:46:55 PM »
I'm no Hochurz mash expert, but I'm willing to bet that you would be happier if your second rest was 160.

56
Yeast and Fermentation / Re: I would like to make a gose
« on: August 02, 2017, 03:28:21 PM »
I often split wort in 2, sour 1 and recombine later so no problem with IBUs.

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57
Yeast and Fermentation / Re: To dry
« on: August 01, 2017, 08:03:36 AM »
Add gypsum or calcium chloride.  Water with high mineral content can have a lot of mouthfeel.  Obviously adding gypsum or calcium chloride can have significant flavor effects.

High and low carbonation can provide body.




58
Yeast and Fermentation / Re: I would like to make a gose
« on: July 29, 2017, 09:57:26 PM »
I've made kettle sours with good belly before. So just add salt and it's a gose?
Think so.

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59
Yeast and Fermentation / Re: I would like to make a gose
« on: July 28, 2017, 10:38:34 AM »
Very briefly because the details escape me right now, I kettle sour and add salt at the end of fermentation.  If coriander is part of the style, I add it at the end of fermentation.  There's plenty of information here and elsewhere about kettle souring.  I've been using Goodbelly probiotic pills for lacto plantarum for kettle souring and making sauerkraut.

60
I was hoping to see folk's responses.

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