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Messages - kramerog

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Ingredients / Re: When to add pickling lime
« on: November 09, 2018, 12:26:45 AM »
I have water that is a little bit more "mineralized" and a higher pH and don't have any trouble dissolving pickling lime in the strike water.  Some calcium minerals I have to stir to get to dissolve and some I don't.

General Homebrew Discussion / Re: Beer Style Guidelines?
« on: November 08, 2018, 01:33:35 AM »
DMS is dimethyl sulfide.  Pils malt has it, but it is generally not a fault in lighter color lagers,  but would be in ales. DMS is an example of something that could theoretically happen if you used pils malt as your only base malt in a stout but it is unlikely.

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Kegging and Bottling / Re: Pressure transfer
« on: November 07, 2018, 03:47:55 PM »
Nope.  But you could also start a siphon into keg and once siphon is going direct the CO2 exiting the keg into the bucket to achieve a nearly closed transfer.

General Homebrew Discussion / Re: Beer Style Guidelines?
« on: November 06, 2018, 05:26:50 PM »
If nobody can tell the difference than you can make all the substitutions you want.  So pilsener in an imperial stout is no problem assuming there is no DMS.  Using noble hops when the guidelines call for New World should result in a deduction of ~2-3 points or higher if hops drive the style. 

Equipment and Software / Re: Clean Brew pot after Mercury contamination
« on: November 05, 2018, 09:44:44 PM »
It has been a long time since I've cleaned up a mercury spill.  While you figure out what to do, keep the pot outside. 

General Homebrew Discussion / Re: Donating for non-profit fundraise
« on: November 05, 2018, 06:45:55 PM »
Selling homebrew by the glass is illegal under federal law and perhaps under Wisconsin law.  There is a gray area when charging admission to an event in which things other than homebrew are offered for free like food, commercial beer, and entertainment.  Even then permits may still be required for the event and there could be limits on free samples.

I can't imagine that taking a writeoff on something you are not allowed to sell is a good idea, but I suppose that maybe an in kind donation of malt and hops is OK.  Just my personal, non-tax-attorney, uniformed opinion as to writeoffs.

Kegging and Bottling / Re: Bottle aging AFTER force carbonating?
« on: October 25, 2018, 12:26:03 AM »
Just spitballing here:

You could allow the beer to warm up to room temp in the keg and burb the keg over a week to get the carbonation down to something in the 1.5-2 v/v.  Make a sugar solution designed to provide 1-1.5 v/v in 1 1 tsp and then fill bottles with beer and 1 tsp of sugar solution.  The exact details would need some fine tuning.

Kegging and Bottling / Re: CO2 Leak?
« on: October 23, 2018, 05:19:13 PM »
You only need about 100 g of CO2 to fully carbonate 10 gal of beer.  Also would take several days to full carbonate the beer.  Even if you didn't have enough CO2 you would still have pressure in the kegs, just not 12 psi.  So you have a leak somewhere - could be the kegs, the hoses and fittings, the regulator or the valve on the tank. 

You could tray taping around the top of the kegs so you that you can submerge all the keg fittings with water or starsan to better detect the smallest of leaks from the keg.  With regard to the valve on the CO2 tank, generally it will not leak only when it is fully open or fully closed.

The Pub / Re: The future has never seemed more bleak
« on: October 16, 2018, 01:30:57 PM »
I planted winter rye as a cover crop in my garden.  Maybe I should learn to malt rye.

General Homebrew Discussion / Re: Pump or Gravity Stand?
« on: October 16, 2018, 03:30:56 AM »
Despite having a pump, I still use a gravity system.  I fill the HLT direct from the tap so there is no lifting there. Unfortunately, I have to lift the kettle to so it can drain into fermenters. 

The reason I bought the pump was for heat exchange and to pump the wort into the kettle, but I never got around to it.

Kegging and Bottling / Re: Am I ok?
« on: October 10, 2018, 02:15:26 AM »
Brett would carbonate the beer in maybe about a month.  Fresh yeast can get it done in a week.

Equipment and Software / Re: Brewing logs
« on: October 03, 2018, 01:03:39 AM »
I use software for recipe formulation and then print out a log sheet with instructions.  Even if I don't use software to create the log sheet because my process is too complicated, e.g., parti-gyle or reiterated mashes, I create an instruction sheet in Word or similar.  I then annotate the instructions to show any deviations.  Sometimes I go back to the software if I have an idea about changing the recipe or process.

Yeast and Fermentation / Re: Saison fermentation question
« on: September 30, 2018, 01:56:16 PM »
3711 will reach the desired final gravity without raising the temperature to 85 F.  I would just keep it at 70 F.

All Things Food / Re: Cured Pork Belly
« on: September 21, 2018, 01:52:24 PM »
What temperature does the meat get to during smoking?

All Grain Brewing / Re: exhaust system
« on: September 21, 2018, 01:47:19 PM »
I probably won't be able to help much, but we probably all need some additional information to help.

How much wort would you be boiling at a time? 
How cold does it get outside in winter?

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