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Messages - kramerog

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61
Even if it is crap, bottle some and share it with your homebrew club as a lesson learned.  Bad beer can be just as entertaining as good beer.

62
Ingredients / Re: Treating water
« on: May 01, 2017, 07:16:05 AM »
If you dissolve it ahead of time then it will be fine.

63
Ingredients / Re: Citric Acid in Mash
« on: April 28, 2017, 09:05:31 AM »
Using RO water, you probably won't use enough citirc acid to make a flavor impact unless you also use a base like pickling lime (calcium hydroxide?).


64
Beer Recipes / Re: Tropical Stouts
« on: April 27, 2017, 08:28:40 AM »
BJCP guidelines say that local sugars (presumably dark sugars or molasses) and lager yeast fermented warm are typical. 

65
Homebrew Clubs / Re: Homebrew Feedback at Club Meetings
« on: April 24, 2017, 01:47:41 PM »
I have experienced many different ways for critique.  Generally, my favorite way is informal; I share the beer and talk about the beer in a social setting.  Sometimes, I seek out advice from veteran brewers who are particularly knowledgeable about the beer style. 

The smallest club I'm in has the entire group taste one beer at a time with discussion by the entire group.  More pointed criticism may be given privately.  The group tasting works fairly well if the number of beers is limited.   The beers (or meads or ciders) are tasted immediately after club business concludes.  The more delicate beers are tasted first.

The biggest club I'm in does a guided tasting of a style of the month with home brew and commercial examples. 

66
Yeast and Fermentation / Re: This sure was a "yeasty" batch
« on: April 14, 2017, 07:32:25 AM »
What you've experienced is not characteristic of Belgian yeasts - at least for the ones I've used.   I've never used the Ardennes yeast so I can't comment about 3522 charachteristics.

67
Yeast and Fermentation / Re: Fermentis BE-134
« on: April 13, 2017, 07:52:57 AM »
This product might only be sold in 500 g packages at this time.  If popular, it might then be sold in 11 g packages.

68
All Grain Brewing / Re: Help with brewday nightmare
« on: April 11, 2017, 08:27:36 AM »
RDWHAHB.  Increasing the volume by 10% is unlikely to have much effect if your IBUs are high by say 50%.  I would taste next week before doing anything.

69
Equipment and Software / Re: Propane accessories
« on: April 11, 2017, 07:43:39 AM »
Looks like the top two hoses have flare fittings.  The third has a fitting for connecting to propane tanks.  I would look to replace the third hose with a hose that has a flare fitting.  The parts can be found at a hardware store/big box store. 

70
All Grain Brewing / Re: Keg It?
« on: April 10, 2017, 01:12:51 PM »
If it tastes good then you can keg. 

71
Yeast and Fermentation / Re: lactic acid amount?
« on: April 05, 2017, 01:45:33 PM »
I've made saisons with 1 ml/gal of lactic acid with similar water without a problem.  Will my experience transfer to different beers?  That is hard to say other than taste thresholds are usually based on water - the 1 ml/gal that Stevie refers to is I'm guessing the taste threshold in water - and beer has more flavor to hide the lactic acid.

My recommendation would be to proceed as plan.  If you taste the beer and it tastes acidic, then you can always add a little baking soda.

72
Ingredients / Re: Brewer's Invert Sugar Syrup
« on: March 30, 2017, 03:37:28 PM »
Try the Shut Up About Barclay Perkins! blog. http://barclayperkins.blogspot.com/.  So many tantlizing choices.  I made a 5% mild, Kid XXX, from there that was delicious although I was unable to make invert no. 3.  I'm planning to make a 1987 Oldham Mild next, one with invert no. 1 per recipe and one with my remaining invert no. 2.5.

+1. I've done the Courage stout (http://barclayperkins.blogspot.nl/2013/11/lets-brew-wednesday-1923-courage-stout.html) and a variation on the Tetley's Mild (http://barclayperkins.blogspot.nl/2014/01/lets-brew-wednesday-1945-tetleys-mild.html), and both turned out excellent. I've also brewed the old Brewing TV oldschool Guinness recipe, which was also delicious.

If you ever brew for an event where there's enough beer drinkers to kill a 5.4 gallon pin, I'd highly recommend serving on cask. Though they're still not cheap, the current dollar/pound exchange rate has brought the price of casks down. (http://www.ukbrewing.com/)

Something I still want to try but haven't gotten around to is a British IPA. I've had a fresh Samuel Smith's IPA, and it was incredible, but I still haven't gotten around to trying to recreate that beer.
I'm planning on cloning  the Mean Time IPA.  It uses invert no. 1.  The Can You Brew it show has a lot of info.

Sent from my XT1095 using Tapatalk


73
Ingredients / Re: Brewer's Invert Sugar Syrup
« on: March 30, 2017, 02:05:13 PM »
Try the Shut Up About Barclay Perkins! blog. http://barclayperkins.blogspot.com/.  So many tantlizing choices.  I made a 5% mild, Kid XXX, from there that was delicious although I was unable to make invert no. 3.  I'm planning to make a 1987 Oldham Mild next, one with invert no. 1 per recipe and one with my remaining invert no. 2.5.

74
All Grain Brewing / Re: Fun with Water
« on: March 29, 2017, 10:12:44 AM »
Try contacting the water company.  They may be able to provide several analyses over a year which will give you an idea as to the variability of the water. 

75
Classifieds / Re: steel kegs for sale
« on: March 28, 2017, 02:22:26 PM »
Appears to be sanke kegs from the website.

2.95 gal. Sankes?
Yes.  Check out rotating top picture at tap-26.com for yourself.  I'd be surprised if there wasn't a typo on the price!

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