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Messages - kramerog

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61
General Homebrew Discussion / Re: Blending beers with Acid beer
« on: October 28, 2015, 01:19:15 PM »
Wits were sour traditionally as they did not contain hops.  Make a modern wit and try blending it with acid beer in the glass.

Thanks for the link to the presentation.  I'll have to listen the seminar too.

62
General Homebrew Discussion / Re: Venting the boil
« on: October 28, 2015, 01:04:50 PM »
The better you enclose the pot and burner, the better the capture of steam and combustion gases.  I use a nylon shower curtain with some nomex panels to that end.

63
Yeast and Fermentation / Re: Shaking
« on: October 27, 2015, 12:26:49 PM »
Wyeast says that 40 seconds of splashing and shaking is enough. https://www.wyeastlab.com/hb_oxygenation.cfm.  To me splashing and shaking is a lot less work than shake until  turned into foam.

I just noticed that White Labs does not agree in its FAQ.

64
General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: October 27, 2015, 10:20:23 AM »
Carbonic acid in equilibrium with atmospheric CO2 causes RO to be slightly acidic.  There is not enough carbonic acid in RO to have a significant effect on mash pH, which is what is important.  See other posts about controlling mash pH.

65
Extract/Partial Mash Brewing / Re: 3rd runnings AG into Extract Brew?
« on: October 26, 2015, 11:26:58 AM »
Since winter is coming, you could make a porter or stout.  You can hot extract some roasted malts, maybe some caramel malts if you are doing a porter.  The extract could be made with the existing wort or with additional water.  The extract can then be combined with the wort and boiled together with some hops.  That is frequently my strategy for the last runnings unless I just want to make a smaller version of the big beer. 

66
Equipment and Software / Re: hop blast aroma tool?
« on: October 15, 2015, 03:06:20 PM »
Lot of hop pellets smell pretty much the same to me. Granted the hops were fresh out of the freezer, but I wonder if there is any real value to this.

67
General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 14, 2015, 07:42:00 PM »
Please keep in mind that Star San does not kill Brett (Star San does not kill yeast or mold).   Star San only kills bacteria.
Does oxyclean kill Brett?

68
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 14, 2015, 12:56:33 PM »
With epsom salts, you risk adding an off flavor to your beer - I believe it is metallic.  You can look at brewing water software to see if you exceed any recommended limits.  There is sufficient magnesium in malt for all your magnesium needs.

Generally, I would use gypsum over epsom salts because of the above and because my scale is not accurate at measuring weights of around 3 grams.

Edit: interestingly I see now that some say that malt does not always have enough magnesium https://www.homebrewersassociation.org/forum/index.php?topic=24617.0

69
General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 14, 2015, 12:14:12 PM »
Here are my observations:

It sounds like you have a Brett or Lacto infection and what you are seeing is pellicle. 

Making a 2% alcohol saison is going to challenge anybody's sanitation practices. 

The infection could have come from your racking cane and transfer hoses.  The only piece of equipment that I have dedicated to sours is a racking cane and a transfer hose. The infection could have happened even earlier but not become apparent until fermentation had ceased.

I completely break down my kegs between batches; I disassemble, clean and sanitize the disconnects, poppets and tubing.

It seems like you did not purge the head space of the keg after transferring the saison otherwise I'm not sure why a pellicle formed.

Refrigeration has probably already arrested the infection.

70
Equipment and Software / Re: Cheap and Efficient Ferm Chamber
« on: October 12, 2015, 01:49:35 PM »
The  Son of a Fermentation Chiller is a proven design.  A story about the design is located here http://www.homebrewersassociation.org/pimp-my-system/son-of-a-fermentation-chiller/, but the link to the detailed plan is broken. 

It seems to me that a booster fan would push too much air.  The Son of a Fermentation Chiller uses a computer fan as can be seen in the photo.

71
All Grain Brewing / Re: Does Brita reduce Bicarbonates?
« on: October 09, 2015, 01:19:27 PM »
Brita uses ion exchange resins in some of its products to remove metals.  See https://www.brita.com/why-brita/what-we-filter/    Adsorbing a metal ion could mean that a hydrogen ion is released.



72
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 02:59:22 PM »
You could do what you did before for #2 and use some different hops.  Maybe you could try some tropical type hops to go with the pineapple.

https://www.hopunion.com/aroma-wheel/?aroma=Tropical-Fruit

73
Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 07:08:32 AM »
I'm not clear on what you did different between the two batches.  Also I believe the White Labs admitted that Brett Trois is a brewers yeast while Brett Trois vrai is actually Brett.  From your description, it wouldn't surprise me if you used yeast in IPA#1 and Brett in IPA#2.

74
Kegging and Bottling / Re: Quick disconnect faucet adapter for cornies
« on: October 06, 2015, 11:41:58 AM »
I can't find a link to them right now, but you can also get mixing sticks for epoxy resin that will fit into the liquid dip-tube.  They create enough resistance that you can serve at your regular temperature.

You ought to be able to find a thread about them on here somewhere.

This is what you are talking about http://www.homebrewtalk.com/showthread.php?t=100151.  I am beginning to using epoxy mixers in tubing exterior to the keg.  The problem with putting an epoxy mixer in your dip tube is that the keg won't work properly in your keezer until you remove the mixer or modify the keezer.

75
All Grain Brewing / Re: 5.1pH?
« on: October 06, 2015, 11:02:22 AM »
5.15 rounds to 5.2.  Bru'n Water rounds the same way.  If you find that Bru'n Water systematically overestimates the pH then you may want to take that into account, but for now I wouldn't change anything.

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