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Messages - kramerog

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451
Assuming that your keezer is going to be top opening, opening the keezer may be inconvenient if you have the taps on top of the lid.

452
All Grain Brewing / Re: Mash Tun Problem
« on: March 08, 2015, 08:22:52 PM »
I developed cracks in the bottom of my orange rubbermaid cooler.  My rectangular rubbermaid cooler is holding up much better.

453
All Grain Brewing / Re: Grains Before Water (Mash question)
« on: March 06, 2015, 01:18:20 PM »
I usually add water first because I can more easily measure the water in the tun.  I am also thinking of going the other way and doing a calc to estimate the combined volume of the grains and water.

454
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 07:57:23 AM »
Vitamin C is used as an antioxidant in sodas.  Oxidized vitamin C can leave a precipitate.

They could have used cinnamon following Charlie P's recommendation.

455
Kegging and Bottling / Re: cleaning bottles
« on: March 04, 2015, 08:02:05 AM »
Bottles I emptied myself:
Rinse thoroughly after drinking.
If they're labeled commercial bottles, see second method.
On bottling day, spray inside with starsan. Spray top with starsan too.
Bottle.
Cap.
Relax while the beer carbonates.

Bottles donated by sympathisers
Rinse thoroughly and wince at the thick mats of mould growing in most of them.
Soak in tub with Oxi.
Peel off labels. Curse 8Wired's, Thornbridge's and a handful of other's woefully sadistic choice of label glue. Pray thanks to Brewdog and their easy-peel stickers.
Set aside till bottling day.
Spray inside with starsan and continue rest of first procedure.

It's still the single most off-putting step in the brewing process.
+1.  I use a vinator or something similar to spray starsan into the bottles and then place the bottles on a bottle tree right before bottling.

456
General Homebrew Discussion / Re: 4 hours in the sun
« on: March 03, 2015, 08:16:12 AM »
Even if skunked, you should bottle some and take it to your local homebrew club and tell your tale of woe.  Learning from other people's mistakes (and learning what certain faults taste like) is a valuable part of the homebrew club experience.

457
Homebrew Clubs / Re: Looking for feedback
« on: March 02, 2015, 12:35:01 PM »
It is pretty unlikely, perhaps impossible, to get a brewing permit for a nano in the basement of a home from what I've heard, never mind zoning.  You may be able to get one for a detached garage or brew shed depending on your zoning laws.

458
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:47:46 PM »
Pitch the mix at 100F to kill off the yeast and get the lacto very active.  Keep above 90F as best as you can for 2+ days while keeping out air.  Let cool and when it hits pitching temp pitch German Ale yeast.  That's if you want it to get really sour.

459
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:42:24 PM »
Save some of the cherries to make a cherry simple syrup. 

460
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 01:37:43 PM »
Baltic Porter on Rum infused Oak seems like a possibility.  Does the spice in spiced rum come through?

461
Kegging and Bottling / Re: "re-bottling"
« on: February 20, 2015, 11:23:46 PM »
Get the beer really cold before transferring and enter it at the last moment so it's guaranteed to be have been kept cold for the longest amount of time.  You may be OK.  I would say don't bother because the feedback won't be that helpful unless your beer has clear faults already.

462
Ingredients / Re: Post your water report
« on: February 20, 2015, 11:06:02 PM »
Flbrewer, your magnesium is really high, perhaps too high

463
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 07:50:26 AM »
What Jim said.  But if you want it faster, then add Champagne yeast.

464
General Homebrew Discussion / Re: AHA offers not honored
« on: February 17, 2015, 07:42:25 PM »
Butter, did you show them the AHA website? I'm guessing the issue is likely to be ignorance.

465
General Homebrew Discussion / Re: Life of unused two row grain
« on: February 17, 2015, 07:18:28 PM »
How does it taste?  First I would chew on some kernels.  If things are still promising, I would mix 1 pint of water with 2/3 of pound and heat to 155 F. After 20+ minutes taste the wort.  If still good, I would consider using it in a beer with strong flavors like stout.  It might be interesting in a beer that is supposed to be aged like a barleywine or an old ale.

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