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Messages - kramerog

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46
General Homebrew Discussion / Re: Bourbon Barrel Use Question
« on: June 29, 2017, 01:02:11 PM »
Bourbon doesn't prevent mold so your window for keeping the barrel empty, but wet is fairly short.  For long-term storage, other options are better.

47
Events / Re: post-NHC/homebrewcon Qs
« on: June 29, 2017, 09:48:50 AM »
The Weyermann rep said that there were other recipes not on the website that were available.

48
Events / post-NHC/homebrewcon Qs
« on: June 29, 2017, 08:27:48 AM »
Did anyone get the email of the Wyermann rep who said he would provide Weyermann recipes?

When are the seminars going to be available online?  I missed a lot of seminars that interested me and I want to review the slides for the ones I did go to.

49
Going Pro / Re: Retail License Questions
« on: June 29, 2017, 07:20:28 AM »
A few thoughts: The licenses you point to are just federal licenses.  You probably also need Colorado licenses.  I'm also unclear if you want to make beer or distill.  Those require different licenses. Additionally, I don't know if Colorado allows distilleries to have "taprooms" for on-premises consumption or off-premises consumption.

If all you want to do is have some parties/meetings,  why not just have a party/meeting without selling beer?

50
General Homebrew Discussion / Re: Biodiesel Inductor
« on: June 29, 2017, 07:09:14 AM »
Has anyone ever seen anyone use one of these to ferment? Biodiesel is just Ethanol, so it should be made out of a material that won't leech. And it is probably airtight. Has anyone ever seen someone use on of these for fermenting?
https://www.ntotank.com/55gallon-acerotomold-white-inductor-cone-bottom-tank-x7191852?gclid=CJz3poiA4tQCFQS4wAodYB0MMQ

I am thinking of getting one to use for making Cider.

It is food grade PE so perfectly fine for making beer, cider, wine, etc.

51
All Grain Brewing / Re: low gravity batch sparge question
« on: June 28, 2017, 05:47:20 PM »
In a word, no.  You can't oversparge when doing a single batch sparge.

52
General Homebrew Discussion / Re: HBC
« on: June 28, 2017, 04:20:22 PM »
I went to the expo looking for the Meetup and never saw it

Sent from my XT1095 using Tapatalk


53
Ingredients / Re: DSM Clarex
« on: June 27, 2017, 12:01:26 PM »
Here is a calculator and more info for Clarity Ferm and Clarex: http://www.whitelabs.com/other-products/wln4000-clarity-ferm.

Contrary to previous guidance, the calculator indicates that increased dosing is necessary for hoppy beers and wheat beers.

54
Ingredients / Re: DSM Clarex
« on: June 27, 2017, 10:31:02 AM »
http://www.whitelabs.com/other-products/wln4000-clarity-ferm clarifies - no pun intended - that White Labs is certified (licensed) to make a diluted version of Clarex so there is no reason to believe that they act differently other than dosage.

Stability of my Clarity-Ferm treated beers has been the same as my untreated beers. 

Clarity Ferm can be purchased in commercial brewer quantities from YeastMan.


55
Ingredients / Re: DSM Clarex
« on: June 27, 2017, 09:50:56 AM »
Clarex and ClarityFerm are the same although dosage may vary.  I believe Clarex is not  sold in the US except to White Labs who repackage it as Clarity Ferm.

I've had good results with ClaritfyFerm in that mildly gluten intolerant people haven't had issues with my treated beers.  I use the microbrewer sized amount of Clarity Ferm.

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How is it the same if the dosages are different?

Clarex is available to all commercial brewers in the US.
Dilution

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56
Ingredients / Re: DSM Clarex
« on: June 27, 2017, 08:06:37 AM »
Clarex and ClarityFerm are the same although dosage may vary.  I believe Clarex is not  sold in the US except to White Labs who repackage it as Clarity Ferm.

I've had good results with ClaritfyFerm in that mildly gluten intolerant people haven't had issues with my treated beers.  I use the microbrewer sized amount of Clarity Ferm.

Sent from my XT1095 using Tapatalk


57
1. Push starsan out.
2. Transfer beer through out post
3. Open and put hops in quickly
4. Close
5. Purge headspace ~ 4 times by pressurizing Keg with CO2 to 5-10 psi and pull vent.

I don't blow in CO2 while keg is open because I believe headspace purging to have a sounder theoretical basis.


58
You might get a modest temperature boost if the yeast are still very active.  Bear in mind that unless you are at high alcohol levels, the yeast can tear through sugar pretty quickly.


59
Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:33:59 PM »
Since the OP is making a sour, its possible to mash with 4 oz caramel and then to add caramel later if desired.

60
General Homebrew Discussion / Re: HBC
« on: June 13, 2017, 12:42:22 PM »
I'll be serving beer at the Friday social club and plan to go to the Saturday meet and greet. 

Large, maybe medium.

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