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Messages - kramerog

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61
Yeast and Fermentation / Re: High temp fermentation
« on: February 02, 2018, 05:05:41 AM »
You might find yeast autolysis; the beer may have soy sauce flavors.
What? Really curious as to the basis of your opinion...

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https://beerandbrewing.com/dictionary/DQXAk4DwuE/autolysis/

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62
Yeast and Fermentation / Re: High temp fermentation
« on: February 01, 2018, 11:39:21 PM »
You might find yeast autolysis; the beer may have soy sauce flavors.

63
Ingredients / Re: Pinch of Baking Soda to reduce acid
« on: January 30, 2018, 10:59:59 PM »
I recently neutralized a lactic infection with baking soda and pickling lime.  The pickling lime took longer to work but tasted better. The baking soda beer tasted like alka seltzer.

64
Yeast and Fermentation / Denny's 50 (Wyest 1450) for a lager
« on: January 30, 2018, 02:12:50 AM »
I went to the LBHS and didn't find the lager yeasts I wanted for a Marzen and a Bock.  So I am now taking a flyer on Denny's 50.  What is the real low end of the  fermentation temp range for Denny's 50 for a fake lager?

65
All Grain Brewing / Re: milled grain
« on: January 29, 2018, 06:58:49 PM »
You're fine.

66
General Homebrew Discussion / Re: Second Brew day in the bucket!
« on: January 23, 2018, 03:07:12 PM »
I always drink the hydrometer sample even though it tells me very little about the finished product.

67
Club Leadership & Organization / Re: Physical Address for incorporation
« on: January 19, 2018, 07:57:03 PM »
The address of incorporation should have the club's corporate files generally.  That could be the incorporating lawyer or the club's secretary.  This address might not be public or not freely available if you have an agent for accepting service of process for receiving official notice of a suit against the club.   I know that is the case in Illinois.  If there is a lawyer in your club, s/he may be willing to be the agent.

68
Yeast and Fermentation / Re: Secondary yeast strain
« on: January 18, 2018, 08:39:54 PM »
Zymurgy had an article addressing just this issue.  IIRC, Belle Saison is added shortly after peak krausen to help finish the fermentation without contributing much to the flavor profile.  I've done it once and prefer the warm fermentation with some degassing to get the beer to ferment dry.

69
Probably not, but you can waste hops.  I would get rid of all the non-bittering 40 min - 5 min boil additions.  You could move them to bittering or to the whirlpool depending on your vision. 

Often settling out of the yeast in the keg improves the flavor of the beer. 

70
All Grain Brewing / Re: No-Sparge Partigyle
« on: January 10, 2018, 02:49:40 PM »
Doing what you said makes sense.  Below my signature line is a calculator for doing parti-gyle.  Because the second running is much weaker it often makes sense to not fully drain the first mash and to add some additional malt to the mash or sugar to the kettle.  Changing styles, say ipa to small stout, often works well.  Don't expect to fully recover the efficiency drop.

71
General Homebrew Discussion / Re: What I want
« on: January 09, 2018, 08:17:05 PM »
McMaster Carr for the butterfly: https://www.mcmaster.com/#butterfly-valves/=1b20fbp

Bet you could get a digital thermometer or thermocouple and thermowell there too.

72
Bear in mind that a 10-gallon mash tun often holds a little less than 10 gallons.  Only experience can tell you what the tru maximum is.

73
All Grain Brewing / Re: Mash pH way off
« on: January 02, 2018, 02:21:47 PM »
Don't know if this would change anything, but perhaps you should use RO as your main source of water rather than as your source of dilution water.  There are threads on this board about what to do when RO is your main source of water and you haven't had your RO analyzed.

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74
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 03:35:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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I didn't boil.  I'll wait the fermentation out then. Thanks

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75
Other Fermentables / Hazy melomel
« on: December 06, 2017, 02:08:05 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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