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Messages - kramerog

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61
General Homebrew Discussion / Re: Really old grain?
« on: March 16, 2015, 10:14:51 AM »
Plastic baggies can be an issue if there was condensation or moisture  ... otherwise you should be OK.

62
Other Fermentables / Re: Yeast Nutrient for Mead
« on: March 15, 2015, 07:35:27 AM »
Sulfite is not a nutrient.  In short, it is not part of staggered nutrient additions.  The nutrients are the same or similar as nutrients that can be purchased for beer.

63
Yeast and Fermentation / Re: Omega Yeast Labs
« on: March 11, 2015, 07:39:38 AM »
They have some proprietary strains.  I've used the Saisonstein Monster which is a cross of the Dupont strain (Wyeast 3724) with Wyeast 3711.  I think the jury is still out on the Saisonstein.

64
Ingredients / Re: Bulk Sugars
« on: March 11, 2015, 07:21:12 AM »
I would save the monk fruit for abbey ales.  I believe that mogrosides, the sweet component of the monk fruit, has a licorice flavor.

65
Kegging and Bottling / Re: Long Draught line balancing, Please help!
« on: March 09, 2015, 06:52:03 PM »
You are doing an apples to orange comparison because of the 5 foot drop. 

Also the Draught Quality manual (http://www.draughtquality.org/wp-content/uploads/2012/01/DQM_Full_Final.pdf) has the following resistances:
3/16: - 3 ft/psi
1/4" - 0.85 psi/ft
5/16" - 0.4 psi

Yes you can use 3/16" at the end to create the desired pressure drop.  Anyway check out the manual.

66
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.

67
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.

68
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.

69
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.

70
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.

71
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.

72
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.

73
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.

74
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. 

75
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?

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