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Messages - kramerog

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46
The Pub / Re: 10 days to exam
« on: April 15, 2015, 07:30:06 PM »
Definitely study the guidelines.  It helped me to summarize which styles could have DMS (some US and German ones) and which ones could have diacetyl (some British ones).  Don't second guess yourself - case in point, you may taste a beer that has really nailed some aspects of the style and then is completely off on other aspects and wonder how the beer is so good in one area and bad in another.  It is possible that what you are drinking is a blend of two or more beers left over from a home brew competition, one good and one bad. 

47
The Pub / Re: 10 days to exam
« on: April 15, 2015, 06:32:04 AM »
If you can find a BJCP competition to judge in this weekend, do so. 

48
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 06:06:26 PM »
Can you get idophor or star san? you might just need to shock your system with something new. you might even do a bleach wash down on everything. Rinse well after.
Rinse the bleach solution off. When using iodophor or starsan there is no need to rinse and rinsing could possibly reintroduce bacteria. 

49
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 09:01:07 AM »
Do you shake the ferment to oxygenate?  It seems you do, but I just want to check because, an oxygenation "stone" could be a source of infection.

Do you sanitize everything after the boil immediately before you use it?  How?

50
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 08:04:53 AM »
When you say you see white foam are you seeing pellicle which is shown in the first twenty or so pictures at

https://www.google.com/search?q=pellicle+beer&espv=2&biw=1144&bih=916&tbm=isch&tbo=u&source=univ&sa=X&ei=M9orVfzOMIuwggT_w4OICw&ved=0CB0QsAQ&dpr=0.9

51
Ingredients / Re: Malt Analysis?
« on: April 08, 2015, 06:11:36 AM »
I think Mort hit it on the head with consistency issues otherwise the various results seem contradictory.   A glucan rest should take care of the glucan for folks who have issues with wheat, oat, and rye adjuncts.

Additional thoughts: the FAN and the S/T indicate very over modified on average so the glucan rest should be on the low temp end to avoid breaking down the proteins anymore.  Double milling of the grain may be helpful because of the low friability. 

Let me add that I really know nothing about malting!

52
Yeast and Fermentation / Re: Secondary question
« on: April 03, 2015, 08:22:58 AM »
You can keep it in the same fermenter.  In your Brett example, if you transfer you'll probably get less funk and a little more acidity from oxygen pickup.  Mind you these might be subtle changes.

53
General Homebrew Discussion / Re: Mead Fermentation questions
« on: April 02, 2015, 11:29:54 AM »
Assuming your mead fermented it should be safe to drink.  I have allowed the fermentation lock on a mead to go dry.  The mead tasted like sweet sherry, which is an acquired taste for some.  At this point, I would package/bottle it still i.e. without carbonation.

54
Beer Recipes / Re: Batch-sparged duo: Wee Heavy - Sour Deflowered
« on: April 02, 2015, 07:17:58 AM »
Here are my concerns about the remash.  You may be diluting the enyzmes from 1 kg of wheat malt too much in the remash to breakdown the 1 kg of flaked oats.  My gut instinct here is to boil the flaked oats first with enough water for the  side mash, let cool, then add 2 kg of wheat malt, mash and add this side mash to the existing mash (mash 1) with more water as necessary.

55
General Homebrew Discussion / Re: Beer in a Minute
« on: April 01, 2015, 09:57:11 AM »
This beer gets at least 25 points according to the new BJCP scoring at http://www.bjcp.org/docs/2015scoresheet.pdf.

56
This is what I use for parti gyle (batch sparging) calculations:
http://braukaiser.com/wiki/index.php?title=Batch_Sparge_and_Party_Gyle_Simulator.

I've used it two or three times and have been within a point or two of the estimated graviities.  When adapting recipes for partigyle I usually increase the grain bill for the bigger beer and make the mash volume bigger so that there is plenty of wort left in the mash tun after the first running to go into the second running.  I assume  98% conversion.

57
Ingredients / Re: Citrus zest and dry hopping
« on: March 28, 2015, 06:19:55 PM »
Microplane or good vegetable peelers are the best way to zest without getting pith.  With a microplaned the zest gets to be really small; the best way to dial in the flavor you want is to add some zest, taste the beer 24-48 hrs later, and repeat as necessary.  With a vegetable peeler, the zest is much thicker and the flavor takes longer to extract.

58
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 27, 2015, 04:38:45 PM »
+1 to majorvices

59
There is also a lot of evidence that hot side aeration is not an issue in homebrew.  http://brulosophy.com/2014/11/18/is-hot-side-aeration-fact-or-fiction-exbeeriment-results/

60
General Homebrew Discussion / Re: Calcium Oxalate in beer
« on: March 27, 2015, 07:20:14 AM »
The idea is to precipitate calcium oxalate earlier in the process where it doesn't present sanitation issues.  I think the beerstone will then form in the mash tun or the boil kettle.

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